"We say “I love you,” on plates. We say “get up,” with the smell of pancakes. We say “I’m sorry for your loss,” with pie, or fresh rolls. We stack and maintain the foundations and memories of home, one loaf at a time." WOOF Martin, got me right in the heart strings.
I'm looking forward to trying this one! With just two of us in the house I've done like your mother, bake both and give one away. Your Cinamon Oatmeal bake has made me quite popular due to this, thank you!
Goodness, goose bumps after reading that last paragraph. It’s a joy to read your posts and I never know whether to prepare myself to laugh or cry or both. But it’s always good either way. I don’t have these kinds of thoughtful, food related childhood memories but it’s become the way of things in my home with my family and friends and it’s a true blessing. I hope my kiddos recall it all as fondly as you do one day!
thank you for this recipe! i adore the “half pullman” pan and just bought a 2nd one for 1kg recipes like these. i also love baking sandwich bread style challah in it, too!
i’m wondering if this would also work with 50% king arthur’s white whole wheat instead of regular ww? i’ve started using it recently and it’s been great.
lastly, if i want to add some whole milk powder to the dough, how much would you recommend? i started adding ~3 tablespoons to almost any challah recipe and it’s been such a good addition to the bake
I'm going to try this out with some local Stone-milled biodynamic whole wheat flour that I can get from our local food subscription box. Your words resonated with me about how food is your love language. I totally get it. :)
Excellent recipe. Been trying many sandwich bread recipes the last few months to get away from the corporate food umbrella--one of many, many changes to remove ourselves. Bought a pullman loaf pan to aid the endeavor. Will continue to follow your efforts and hopefully, repeat your successes.
I recently bought a selection of heritage grain flours from a small farm in Victoria where they grow and mill all sorts of interesting things. Your bread sounds like it might be the perfect showcase for some of these. Thank you for the recipe!
Hi! I LOVE this. Can reduce the yeast by 50% and ferment overnight in the fridge? I'm looking at building more flavour and I prefer this work flow. Thank you!
I've made this several times and we enjoy it. But I do use maple syrup instead of honey for ecological and Vermont reasons. :-) The format here for the recipe is much easier to follow than in the book, but this bread alone is worth the price of the book. Thank you.
Made me remember my mother's bread. She started when there was a snowstorm in Chicago and she went to the store pulling my brothers and sisters on a sled. There was no bread. She called my great aunt and asked her for the family recipe (my great grandmother's) and she started baking bread. She baked 7 loaves of white bread every week and 7 loaves of whole wheat bread every other week, as well, until all of her kids left home. But she'd always bake for holidays. Good memories! Thank you
"We say “I love you,” on plates. We say “get up,” with the smell of pancakes. We say “I’m sorry for your loss,” with pie, or fresh rolls. We stack and maintain the foundations and memories of home, one loaf at a time." WOOF Martin, got me right in the heart strings.
I'm looking forward to trying this one! With just two of us in the house I've done like your mother, bake both and give one away. Your Cinamon Oatmeal bake has made me quite popular due to this, thank you!
Whoa, so beautiful!!
Goodness, goose bumps after reading that last paragraph. It’s a joy to read your posts and I never know whether to prepare myself to laugh or cry or both. But it’s always good either way. I don’t have these kinds of thoughtful, food related childhood memories but it’s become the way of things in my home with my family and friends and it’s a true blessing. I hope my kiddos recall it all as fondly as you do one day!
thank you for this recipe! i adore the “half pullman” pan and just bought a 2nd one for 1kg recipes like these. i also love baking sandwich bread style challah in it, too!
i’m wondering if this would also work with 50% king arthur’s white whole wheat instead of regular ww? i’ve started using it recently and it’s been great.
lastly, if i want to add some whole milk powder to the dough, how much would you recommend? i started adding ~3 tablespoons to almost any challah recipe and it’s been such a good addition to the bake
thank you!!
I'm going to try this out with some local Stone-milled biodynamic whole wheat flour that I can get from our local food subscription box. Your words resonated with me about how food is your love language. I totally get it. :)
Excellent recipe. Been trying many sandwich bread recipes the last few months to get away from the corporate food umbrella--one of many, many changes to remove ourselves. Bought a pullman loaf pan to aid the endeavor. Will continue to follow your efforts and hopefully, repeat your successes.
I recently bought a selection of heritage grain flours from a small farm in Victoria where they grow and mill all sorts of interesting things. Your bread sounds like it might be the perfect showcase for some of these. Thank you for the recipe!
Love this recipe Martin. Did your mom have a specific cookbook she used?
What do you use to grease your pans?
Hi! I LOVE this. Can reduce the yeast by 50% and ferment overnight in the fridge? I'm looking at building more flavour and I prefer this work flow. Thank you!
Yum! Def making this weekend. Could I successfully sub olive oil here for the butter?
I've made this several times and we enjoy it. But I do use maple syrup instead of honey for ecological and Vermont reasons. :-) The format here for the recipe is much easier to follow than in the book, but this bread alone is worth the price of the book. Thank you.
Made me remember my mother's bread. She started when there was a snowstorm in Chicago and she went to the store pulling my brothers and sisters on a sled. There was no bread. She called my great aunt and asked her for the family recipe (my great grandmother's) and she started baking bread. She baked 7 loaves of white bread every week and 7 loaves of whole wheat bread every other week, as well, until all of her kids left home. But she'd always bake for holidays. Good memories! Thank you