I am looking forward to a reunion with my cousins. I will be taking Mom with me. At least one of my siblings will be there. Two or three of my children will be there. Lots of laughter! I come from a very witty family. We frequently put each others’ feet in their mouths for them.
Mom has been at my house for two weeks. I’m still hearing, “What possessed you to get your hair cut like that!”
Of course, there are benefits. If I ask her what she wants for lunch, I know the answer will be, “Whatever.” Which means grilled or baked chicken, green beans and potatoes.
I think I’ll bake bread to take to the reunion. Everyone loves it. I got the recipe from Buddy Probst who used to own/run the Old Weigh Station Café and Sitka Social Club in Sitka, Kansas. When I got the recipe it called for 25 pounds of flour. I’ve had to play with the math to get a reasonable amount of bread. It is the best and easiest bread I’ve ever made. (No kneading! No kidding!)
2 pks dry yeast
2 1/2 cups of warm water (100-115 degrees Fahrenheit)
1/2 c oil
3/4 c sugar. I usually add more like 1 1/4 cups.
2 1/2 teaspoon salt
8 – 8 1/2 cups flour.
Mix all ingredients thoroughly. Place in covered bowl in the fridge until thoroughly chilled. Overnight or for a day or two (or a week) is fine. When ready to use the bread dough, punch it down and use as much as needed. Store the rest in the fridge for another day.
Place shaped dough in greased pan. Cover and let rise until doubled.
Bake 325-375 until golden brown.
This makes great rolls, cinnamon rolls, hamburger buns (use less sugar), and loaves of bread. They freeze well after baking. I haven’t tried freezing the bread dough.
God Bless and good baking.