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October 31, 2006



My mom made the rolls we ate with dinner each week and I wish I was as diligent. I do use her recipe whenever I make bread because it is easy and tasty. She once volunteered to bring the rolls for Thanksgiving to our 50 people family dinner and now it is her job every year. Once she couldn't so I did it so that is probably what I will inherit for the dinner. This recipe is so easy and only has to raise in the bowl once the roll it out or if you want to make loaves shape it in the pan and let raise again before baking. Quick Butter Fluff Rolls Recipe" http://whativelearnedtoday.blogspot.com/2006/10/making-bread.html


Thanks for the kind words.

As for the bread, it is one of those things that you can be a bit slapdash about, I think. So for a normal bread pan, I start with one sachet of yeast (that's about 2 teaspons. I then took 2/3 of Wisteria's amount of water which comes to 1 1/3 cups (so just over a cup). A large glug of molasses or honey or whatever (or measure out 2 tablespoons). The thing is that the flour is however much it takes to make the right consistency. So start with a couple of cups (one white, one whole wheat, for example) and mix. then add more until it's right.

Tigger is 9 (if that helps with the age thing) and we do it all by hand. Quite a bit of the flour can be incorporated by kneading. So can the oil, I discovered one day when we had forgot it. I made a tablespoon size dip in the dough, poured in the oil, folded the dough over and she kept kneading. We did that again (since 2/3 of 3 tablespoons is 2 tbsp).

The first batch we made didn't seem to rise (the best before date was WAY old), but we continued on and it seemed to rise while baking. Maybe it was as much that my house was cold (no filters for the furnace; this is Canada, we should have had the heat on).

So I encourage you and Jane to try. As for other kid's cookbooks we have:

Easy Peasy (Mary Contini and Pru Irvine) which is great.

Honest Pretzels (Molly Katzen; think Moosewood cookbooks)

and Roald Dahls Even More Revolting Recipes (particularly suited the children's lit crowd, I think; and published by Jonathan Cape if you are having trouble finding it)

for baking, I think Good Housekeeping is probably the way to go. For a level of detail some would find annoying Delia Smith is probably what you need (if you like British cooks)


Mollie Katzen has a beginning cookbook called Honest Pretzels that is normally at the library. This might be a good place to start. I also like the Williams and Sonoma Kid's cookbook. Good luck!


If it doesn't HAVE to be from scratch--Jiffy Pizza Dough in a Pyrex bowl with a wooden spoon is the easiest way to go--for me at least.


Of course, You know I vote for the Beer Breads!(Bountiful and Savory Wheat versions)One beer, one mix, one wooden spoon, one hour to bake!

Cay in La.

I read about the Beer Bread too in a "Chicken Soup for the Soul Cookbook". Supposedly it's an easy, no-fail recipe.

Danielle Bean makes it too. Here's her recipe:


I love Thyra Ferre Bjorn's books (I pull them all out every year once the cold weather starts and begin rereading them) -- I knew you were a kindred spirit, Lissa :).

Of course without dough hooks etc. Think of Ma and Marilla lol. Just one word of advice -- find a recipe that makes several loaves at once, otherwise the bread will be all gobbled up shortly after exiting the oven...

I have a few kids' recipe books (Fannie Farmer Junior Cookbook, Kids' Holiday Baking Book) but I think a general cookbook like the regular Fannie Farmer cookbook is just fine, and so does my eldest (9yo), who just started in the new 4H Baking Club and is having a dandy time (last month -- cookies, this month -- cake, timed perfectly for youngest brother's birthday, almost as if the leader knew lol). Will check my recipes for something easy...


La Leche League's Whole Foods for the Whole Family has a wonderful section on baking bread. In addition to many recipes, it has a great tutorial to explain the basics to beginners.


Thank you for the reminder that mundane tasks should be approached with reverence. I will apply it to my day tomorrow!


I think yeasted breads are one of those things you can't really get away from having to adjust, since temperature and humidity make a big difference.

Laurel's Kitchen Bread Book has a really good and detailed beginner's explaination, though.

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