The first cookbook I decided to use was put out by the Trinity Lutheran Church Ladies Aid Society, Elkhart Indiana, circa 1975. Two lifelong members of the Ladies Aid Society were mrslovey’s great-aunts, and they had given a copy of the book to mrsloveymom, who later passed it to mrslovey. Based on other recipes of the aunties that I’ve tried, I figured that any cookbook they endorsed would be safe to use for this experiment. In addition, I really liked one of the sentences in the intro: The recipes in this book have not been tested in laboratories but have been tried and tested by a special group of tasters; our family and friends. Sounds like exactly what I’m looking for! I decided on Old Fashioned White Bread, by Barbara Brumbaugh, and got to work.
I was interested in the butter and milk added to the dough, and wondered how they would impact the final result. I also really liked the ‘makes a good crust special’. Really, how could I resist that?? Well let me tell you, this bread is DELICIOUS. Nice golden brown crust, and a light, airy fine-grain crumb that has just the slightest hint of sweet to it. This bread will be perfect for sandwiches. The only modifications I made were to use butter instead of margarine, and I used the liquid milk option instead of the dry milk. Other than that, I followed it totally as written. You should make this bread soon, and you should make it often. I know I’m planning on it! Read the rest of this entry ?
