When I opened the door of the fridge, I could hardly believe what I saw. A gargantuan, live, flesh-looking body lay sprawled, spewing from a big green bowl on the top shelf, down to the bottom of the kerosene refrigerator.
I used the same proportions of yeast as always. Maybe it was the difference in elevation of the Papua New Guinea Mountains. Maybe the difference was the South Pacific yeast, or maybe I forgot and put in a double portion of yeast after the many interruptions at the door. Whatever it was, there lay an enormous mess of bread dough.
I took a deep breath and began – scrape, push it down, and scrape some more. At last, it was back inside the big bowl – kneaded on the table – and placed into the pans.
Another missionary left her apartment size bottled gas stove for us to use while she was on furlough, but it didn’t work good. The oven had an open, unregulated flame. Desperate to sink our teeth into that warm buttered, American staple – in the oven it went.
The luscious aroma permeated the air. Time was up but it smelled different. The oven door dropped open, and again… aghast! “Oh no, my bread looks like a burnt sacrifice.”
We peeled away the inedible and savored the flavor of the rest of our…
Warm American Bread
Dissolve in a large bowl:
1 package (or 1 tablespoon) active dry yeast in
1-½ cups warm water (105º – 110º degree)
1 cup of unseasoned lukewarm mashed potatoes
2/3 cup shortening
1 ½ teaspoons salt
3 cups of all-purpose flour
Beat until smooth.
Mix in: 3 – 4 cups of all-purpose flour until the dough is pliable.
Knead on lightly floured board until the dough is smooth and elastic, approx. 5 min.
Put dough in greased bowl with the greased side of dough upward.
Refrigerate for 8 hours but not more than 4 – 5 days.
Punch dough down.
Divide into equal parts and can be used for:
Loaf of bread (or)
Any sweet bread desire
Bake according to your oven temperature.
Some breads bake at 350 º, some @ 375º, and some rolls @ 400º
Patrecia Gray is a member of the Point Pleasant Writers Guild.