Scraping the Skillet

When we were growing up Nini and I had several calabash aunties. These women we called “Aunt XXX” were not related to us by blood, but they were definitely part of our family. I have fond memories of all of them. After all, it takes a village, right?

Aunt Becky was an especially close to me. She lived in a corn field outside Springfield with my mom and I when I was very young. Becky was on my team. I mean, heck, she used to finish my milk for me when my mom’s back was turned (according to my mom, though I’m not so sure, since Becky is actually lactose intolerant). As I grew up, we would visit her in Springfield during our summer “vacations.” My sister was even named after her (middle name).

I don’t see Aunt Becky very often anymore, but when we do get a chance to catch up (occasional stolen time while her kids draw on mirrors, longer than we have time for phone conversations) I am always reminded how much I love and admire her.

The year after Dylan and I got married Becky and Bob (her husband) gave us a beautiful handmade cutting board and several bread recipes as a Christmas gift. On the recipe card for this loaf she shared:

“Your mother and I met while working at a bar and restaurant called Crows Mill School. This is the bread I used to bake there when you were a baby. It’s a good, dense sandwich loaf.”

When I first started baking bread I tried making a good whole wheat loaf several times. Getting the loaves to rise was a true challenge for me, though I kept at it (even if sporadically).

This recipe rises up well and, while dense, is really a perfect solid sandwich loaf.

Crows Mill Sandwich Bread

• 1 1/2 c lukewarm water
• 1/4 c canola oil
• 2 T honey
• 2 T molasses
• 2 1/2 c whole wheat flour, divided
• 2 c bread flour, divided
• 1/2 T instant yeast
• 1.5 t salt

Start by mixing together all of the wet ingredients, the yeast, and 2 cups (1 of each) of the flour. Stir to evenly incorporate all of the ingredients. Let this mixture ferment at room temperature for 2-8 hours (or overnight in the fridge). When it’s ready to go you will see that it has developed a lot of bubbles and increased in size dramatically:

Stir your dough down and gradually mix in the salt (don’t forget the salt!). Begin to add the remaining flour. You may need to wait to use the dough hook on a mixer until you’ve gotten enough flour in for it to grab on. If you are kneading by had, just go for it.

Knead 5 minutes, let the dough rest 5 minutes, and then knead 5 more minutes. Place the dough in a well oiled bowl and turn to coat. Cover loosely (I just lay a plastic bag over the bowl) and let the dough rise in a draft-free environment (I like the microwave) until doubled in size, about 1 hour.

You will know when your dough is ready when a gentle poke leaves an indentation in the dough.

Roughly flatten your dough into a 8×12 inch rectangle on your counter. Really, don’t be a perfectionist about this. I never am and my loaves turn out fine. Fold into thirds, pinch the ends and place in a 2 lb loaf pan.

Preheat your oven to 350°. Allow your loaf to rise again until doubled in size, 45 minutes to an hour. Your dough will be ready when it just barely crests the upper lip of the bread pan, like this:

To get a shiny crust, use an egg wash (1 egg, 1 T water) on the top of the loaf. Slash the top of the dough cross-wise to allow steam to escape during baking. Place in the center of your oven and bake for 45-50 minutes, or until a tap on the top sounds hollow.

I’ll be sending this into Wild Yeast for this weeks YeastSpotting. Too good not to share.

Sandwich anyone?

Yes, this is a leftover turkey and cranberry sandwich with horseradish and cream cheese. Originally, I had intended to get this post done before Thanksgiving so you’d have a good loaf for your turkey sandwiches. Now you’ll have to be more creative. What’s in your favorite sandwich?