Lehman's Country Life

He used to make it only when the snow was flying, usually on his days off from his job as a registered nurse.

My sister Becca and I knew Dad had baked bread as soon as we hit the door, just off the schoolbus. Our little house would be filled with a welcoming, unmistakable aroma, and big, crusty loaves of his signature whole-wheat bread (”Daddy Bread” to us) would be cooling on dishtowels on the counter.  We’d eat some hot right then (if he’d let us), and multiple pieces of “Daddy toast” were often breakfast each morning before school. It was best with just a bit of butter – no jelly to overtake the nice, yeasty flavor.

Now that I’m a parent with my own little ones to feed, I marvel at how amazingly integral that bread was to my growing up years. No matter what else was going on in life, Daddy Bread made me feel safe and cared about. It was almost like an extension of my strong, capable and loving father himself.

My parents are empty nesters now and have more time on their hands, so Dad makes bread more often and they eat it almost daily. In fact, I’m not sure they even buy bread at the store anymore.  (I should note here that my mother is also an excellent baker, lest I be cut out of their meager will for failing to mention it.) Becca and I have also introduced Daddy Bread to our households, and while it’s the best (and easiest) bread recipe I use, she recently lamented to me with a sigh that “it never tastes quite the same as Dad’s.”

Even so, mine’s pretty good, and I hope someday my children will feel the same way I did, growing up and eating this bread: secure in the love of family and well-nourished, body and soul.

Daddy Bread (Easy No-Knead Wheat Bread)

From the More With Less Cookbook by Doris Janzen Longacre. Copyright © 1976, 2000 by Herald Press, Scottdale PA 15683. Used by permission.

Combine in a large bowl:

3 c. whole wheat flour

1/2 c. sugar

2 T. salt

3 pkg. dry yeast

Heat in saucepan until very warm (120-130 degrees):

2 c. water

2 c. milk

1/2 c. oil (I use extra virgin olive oil)

Add to dry ingredients:

warmed liquids

2 eggs

Blend at low speed (or by hand) until moistened. Beat 3 minutes at medium speed (or again, by hand – I never use my mixer for this recipe and the bread turns out splendidly).

Stir in by hand:

5-6 c. white flour

Use enough flour to form a stiff batter (it will be rather sticky). Cover and let rise until double. Stir down and spoon into 2 greased bread pans. Let rise another 20-30 minutes. Bake at 375 for 35-40 minutes.

Yield: 2 loaves (Note: Unless you like very large loaves, it’s better to make 3 loaves with this recipe. My dad uses two bread pans and a pie pan.)

Makes very good “supper bread” and excellent toast (I like it with just a little butter). Not quite ideal for sandwiches as it can be a bit crumbly.

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