Patsy's Light Bread

As part of my preparations for being safer at home right now, I made certain I had yeast. I normally buy mine in a large package and knew that I had some in the fridge but I was definitely not going to walk by it in Costco and not throw a bag in my cart at a time when I might be able to spend baking at home. I am glad I did because like all of you right now, I need comfort more than anything and my grandmother's light bread recipe is one of the most comforting foods I make. The bread takes some time so make sure you read the recipe from beginning to end before starting; you will need to allow the starter to sit overnight.

I remember loving nothing more than walking in my mama's kitchen and seeing her loaves of bread cooling on the counter. Even when the arthritis in her hands was at its worst, she still managed to knead the bread and lift it out of the oven. Summertime was always the best season to have it because there were tomatoes from her garden to top the buttered bread with. A little salt and a little better on top was all it needed. Every time I make it, I close my eyes on my first bite and imagine sitting beside her at that kitchen table; each loaf feels sacred and as close to Communion at home as I have ever known.

Bread baker is a part of my identity that I claim and own. I am proud of my skills and always feel the deepest sense of accomplishment when I see the fruits of my labor; I hope my grandmother felt that way, too. For her, I am certain it was a necessity but I like to think she sometimes would stop and admire her work. The funny thing is, she didn't trust me at first with her bread recipes. She told me once that it was too hard and I would kill the yeast if I wasn't careful. Once I had proved myself in my own kitchen, she turned over her angel biscuit recipe to me and I knew I was in her club.

Over the past few weeks, I have found joy in seeing my friends' post their pictures of their own bread baking and even more in sharing yeast and recipes. In fact, I have a younger friend that I teach with who, like everything she does, has approached bread baking with full enthusiasm and is willing to take risks; I love it!

I have also loved receiving emails from my cousin Mary Alice who is the keeper of family stories and recipes. Mary Alice lives across the country from me but we are so connected when we are in our respective kitchens. Her own daughter Megan lives near her and they share many recipes. Seeing the pictures of Mary Alice cooking with her granddaughters (right now via Zoom!) also brings me joy. Mary Alice and I have gone back and forth several times via email about this particular recipe and every exchange feels sacred. These ties that bind are strong.

This recipe is not for the light-hearted (no pun intended!) as it takes patience and time but if ever there was a time to try it and you are fortunate enough to have yeast and flour, I hope that you might be able to look past the fear and anxiety that are the zeitgiest right now and find some comfort in watching this bread come to life in your own kitchen.

Patsy's Light Bread (click for printable recipe)

Potato Starter

 3 potatoes (about 3/4 lb)
4 Tablespoons sugar
About 1/2 cup cold water
1 1/4 cup boiling water
1 1/2 Tablespoons salt
1 pkg (or 2 1/4 teaspoons) active dry yeast (sometimes called "instant" but NOT rapid rise) dissolved in 1 cup water

"Pare good sound potatoes" (directly from Mama's recipe! Just peel them). Cut into small dice and cook until very tender in boiling water. Mash potatoes in the water they were cooked in. Add sugar, salt, and enough cold water to make 3 1/4 cups of liquid. Add the yeast that has been dissolved in one cup of warm water to potato mixture. Allow to sit on counter overnight. (NOTE: I use my immersion blender to get it good and mixed up)

In the morning, the mixture should be light and frothy with bubbly action. If that is the case, it's ready to use. Stir it well.

Bread Recipe
(enough for one loaf.  I always double it and make 2 loaves since the starter is already made)

1 cup starter from night before
2 Tablespoons shortening (Crisco)
1/2 cup milk
1/2 teaspoon salt
2 Tablespoons sugar
3-4 cups flour, sifted

Put the starter in the a large mixing bowl. Scald milk and add the sugar, shortening, and salt to milk. When cool, add to starter. Stir in flour. turn dough onto lightly floured board. Knead for a few minutes, but not too much. Place dough in a greased bowl. Brush top with oil or melted shortening. 

Cover with cloth and let it sit where it is warm (my trick is in my laundry room while I do loads of laundry in hot water and run the dryer!) until it has doubled. This should take about 90 minutes or so.

Punch dough down and shape into round ball. Let dough rest for 10 minutes. Shape dough into loaf and put in a greased loaf pan. Let rise until doubled and over the top of the pan. Bake in a hot oven, 400 degrees, for 30-35 minutes until it is browned on top. Brush melted butter on top. Remove from pan and let sit until cooled.