Baking my way to fame
A chance encounter at a thrift store with a used Kitchen Aid mixer and subsequent purchase started me on my bread making journey. Though the whip had been damaged, the paddle and dough hook were intact. An incredibly easy recipe (see below) AND the King Arthur bread flour made bread creation a dream job.
Before long my reputation preceded me. Family members asked for my heavenly tasting bread for holidays, birthday celebrations and other special occasions. Then creativity got the best of me…. I experimented with spices, baking techniques and an assortment of related applications. Using the basic bread recipe I added Italian seasoning and Parmesan cheese to the folds of the dough making tender, tasty bread to accompany pasta dishes. Breakfast treats included succulent cinnamon rolls with simple icing. I shaped the bread into traditional square and round loaves, a variety of dinner roll shapes, baguettes and bread sticks. My children used dough to create egg washed bread “turtle” and “alligator” shaped animal garnishes with clove eyes.
Throughout the years making bread became an important common bond with my children and family; we shared and passed on traditions. Bread making fostered companionship, the art of baking, brought joy and laughter, nourished family and the soul.
My oldest daughter, now 21, now has her own Kitchen Aid mixer and using my recipe to start her own bread making traditions. I am proud to pass on this important “gift” of love!
Marshall’s Easy Bread Recipe
6 cups King Arthur Bread Flour
3 T sugar
2 tsp salt
2 pkgs active dry yeast
1 cup buttermilk (Bulgarian or skim)
1-11/2 cups warm water
1 stick butter (1/2 cup)
Method:
In a pyrex liquid measuring cup melt butter in the microwave (approximately 1 minute). Add buttermilk to butter and heat 1 more minute in the microwave. Combine 5 cups flour, sugar, salt and yeast in mixer bowl, using the dough hook attachment, stir on low to combine. On low speed add buttermilk/butter mixture to the flour. Add approximately 1 to 11/2 cups of warm tap water to make a sticky dough. Let the dough rest for 15 minutes in the mixing bowl. After resting, turn mixer on low and beat down the dough. Add the last remaining cup of flour to the mixture. I use the last cup of flour to keep the dough from sticking to the sides of the bowl yet let it climb the dough hook. The dough should be soft. Turn out the dough onto a floured surface. Shape as desired. Place in buttered loaf pans or on buttered baking sheet. Let rise until doubled. Bake in a preheated 350 degree over for 40 minutes.
Test for doneness: Bread should be light brown on top and sound hollow when tapped.
Yield: 2 loaves
Sheri's Cinnamon Rolls:
3 T ground cinnamon
3 T sugar
Water to make a paste
Roll out dough into a sheet approximately ½ inch thick. Apply a thin coat of cinnamon paste with the back of a spoon. Roll up dough. Pinch ends and sides. Cut dough into 1 inch wide pieces (cross section) revealing the cinnamon swirl. Place dough on buttered baking sheet or in buttered cake pan. Let rise until doubled. Bake in a preheated 350 degree oven for 30 minutes. Drizzle with simple icing if desired (recipe below).
Yield: 15 rolls
Sheri's Simple Icing
2 cups powered sugar
2 T melted butter
A dash of salt
2 tsp vanilla extract
Milk to thin
Melt butter in microwave. Add butter, vanilla, salt and milk to powered sugar to make a thin icing. Ice cinnamon rolls when cool - if you can wait that long!
Tags: art, baking bread, children, companionship, garnishing, holiday traditions, joy, laughter, love, nurishing family and the soul, sharing
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Replies to This Discussion
- Reply by sheilasbaking on March 16, 2011 at 10:58 am
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Hello Sherry,
No first rise in bowl for this recipe? Thanks.
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- Reply by Sheri Marshall on May 20, 2011 at 5:16 pm
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Hi Sheila,
I let the dough rest 10 minutes, that's it. By the time I get my pans ready, the dough is ready to pan up!
Sheri
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