My Gramma is a special lady and I am more than blessed to still have her in my life. She's 80 years young, feisty and full of spunk. I've never known anyone who posessed the kind of joy she exudes. It's something that oozes out of her and you can literally feel her joy when you're near her.
A few weeks ago, Gramma spent the day at my house teaching me how to bake homemade bread It's something she still does regularly and she wants to pass on the bread-baking tradition to her grandchildren so that when she is gone someday, we can bake bread and remember her when we take a fresh batch out of the oven.
Now, Gramma does not believe in bread machines. She doesn't believe in electric stand mixers for that matter. Every part of the process is completely done by hand and she wouldn't have it any other way. She says it's the only way to make sure the love gets in, and the love is what makes it taste so delicious in the first place. That, and her "seasoned" bread pans. She saw how shiny and unused mine looked and proceeded to laugh at me. Aparently, I have a lot of bread-baking to do in order to have my pans make the varsity team.
To bake Gramma's famous bread, she starts with 5 cups of very hot water and two packages of quick rising yeast After that is stirred together, she puts sugar into the center of her hand until it looks just right and pours that in, and follows the same technique with salt. She said our hands were about the same size, so my sugar and salt ratios should match hers. I don't know what to tell the rest of you whose hands are of varying sizes. But, she blew my "baking has to be exact measurements" thing out of the water, because she didn't measure a single ingredient after the water.
"Seasoned" bread pans folks.
The best thing ever really is a slice of homeade bread fresh out of the oven. The only thing to top it, is sharing that sliced bread with your Gramma.