Today Ford was home sick from school so we took some time to bake a family favourite recipe that I so love on our Facebook live segment. We usually have Facebook lives on Mondays and Thursdays at noon Pacific time and baking and cooking is something I really enjoy doing live on Facebook. Normally when I’m making this particular dish, I double the batch so I have more to eat and some to freeze so that I can enjoy it later. It’s such a time saver!

I like to heat it up and melt butter all over it, that’s all it really needs. Isn’t the taste of homemade bread comforting? It just feels like nostalgia and a warm hug on a cold day. My Kitchenaid mixer makes the task even easier and more enjoyable. I have so many memories of baking bread and it’s nice to be able to do that with my children today in my own kitchen. They seem to really enjoy cooking and baking with me too which makes me feel good! It’s funny how the measurements in the old days were so subjective, where recipes now are so precise!

The recipe that we made together today is from my family cookbook and it has a charming back story that I just know you will adore as much as I love the taste of this delicious bread:

Murial used to ‘pop by’ our house to deliver this bread on weekends when she wasn’t selling it at church sales. It’s best made in a huge empty coffee tin. During depression years, nothing went to waste, and many East Coasters live this way still. I typically wouldn’t use one particular brand in a recipe, but All-Bran is crucial to this one! (I’ve left out the other typical Nova Scotia fare using Cool Whip and Jello. You’re welcome.) What’s your favourite baking recipe? Do you like brown bread?

Murial’s Brown Bread

Ingredients

  • 2 c. rolled oats
  • 1⁄2 c. cornmeal
  • 1 c. All-Bran Cereal 1 large T. shortening
  • 1 large T. salt
  • 4 c. boiling water
  • 1 package dry yeast
  • 1 c. lukewarm water
  • 1 c. molasses
  • 6 c. flour

Instructions

  1. Mix rolled oats, cornmeal, All-Bran, shortening, salt and hot water. Let cool.
  2. Soak yeast in warm water.
  3. Add rolled oats mixture when it is cool, plus molasses. 4. Stir well and add enough flour to make dough stiff (about 6 cups). Let rise until double. Put in greased pans (loaf or coffee) and let rise again.
  4. Bake at 350°F for 1 hour.
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