Glenda Lehman Ervin, our vice-president of marketing, swears by this ‘family secret” bread recipe.
“My mother baked bread for us each week. How many times I came home to bread still rising in the dough pan, lightly covered with a damp cloth… or better yet, the smell of freshly baked bread, wafting through the kitchen.”
“I don’t have time to bake bread each week,” she says, “but I want my daughter to have those memories. So I use this recipe and we bake together, on lazy Sunday afternoons or cold winter evenings. Because if I don’t teach her how to bake bread, how will she teach her daughter? The last time we baked bread, the entire loaf was gone by bedtime!”
You can find Glenda’s recipe on page 42 of our 55th Anniversary Cookbook.
Our Favorite 100% Whole Wheat Bread
2 cups boiling water
1/2 cup powdered milk
1/2 cup butter or margarine
1 teaspoon salt
1/2 cup honey
2 tablespoons yeast
2 eggs, beaten
7 to 8 cups whole wheat flour, warmed in the oven
Pour boiling water over powdered milk, butter, salt and honey. When cool, add dry yeast and beaten eggs. Beat mixture with 3 cups flour. Stir in 2 1/2 cups additional flour. Turn onto floured board and knead until smooth and elastic. Add flour sparingly as needed to keep dough from sticking. Cover and let rest 20 minutes. Punch down and shape into four loaves. Let rise until doubled, and place doubled loaves into greased bread pans. Bake at 350° for 30 to 35 minutes.