The Times - Serving Waitsburg, Dayton and the Touchet Valley

My breakfast almost always consists of toast with peanut butter and fruit. I am aware that it is a carb breakfast and I do occasionally add an egg.

When I change it up, then I have pancakes or French toast. I do love a breakfast/dinner, though, with the works.

Which brings me to this recipe. Once you eat homemade bread, it’s hard to go back to packaged bread. It seems summer is too hot to bake, but it will certainly help the bread to rise quickly. This recipe is one of my all-time favorites and doesn’t last long.

If you like homemade bread, but don’t have the time, then locally, Blue Mountain Station, Weinhard Café, Moose Creek Café and Bakery, and Carolyn’s Café all make yummy bread.

2 pkgs yeast

½ cup sugar

1 cup cornmeal

½ cup warm water

1 ½ tsp salt

1 ½ cups milk

2 eggs

¾ cup butter

5 ½ cups flour

Dissolve yeast in warm water with a teaspoon of sugar, scald milk, stir in butter, sugar and salt. Cool to lukewarm. Add eggs, two cups flour and cornmeal. Beat well, add rest of flour. Knead. Put in greased bowl, let rise until double. Divide in half, shape into two loaves. Let rise again until double. Bake at 375 for 30-40 minutes.

My notes: I finally bought yeast in bulk because those small packages are pricey. There is a conversion table on the internet. Gram, who gave me the recipe, noted she often substituted oil for the butter, but I never have. It seems salt is important to bread-making so don’t delete it. It is important to scald the milk to break down the enzymes. Google says it makes yeast breads lighter and all sorts of good stuff.

Don’t cheat on the cook time, even though the tops look very brown. You can put a piece of foil on top if needed.

Enjoy. Any recipe with that much butter is bound to be good.