I thought I’d share a bit of bakeress love from The Baker’s Daughter. I was tickled pink when Lisa at Baffled Books blog sent me the link to her own Reba’s Bread and a teaser to her review of the book. I loved that she enjoyed the novel so much she immediately pulled out her mixing bowl and bread pans to taste a little of Elsie’s world. That’s exactly what I hoped readers would do! Check out her beautiful bread and blog here and I hope it inspires you to make your own! Thanks again, Lisa!
Below is a slideshow of my own Reba’s Bread baking for you to follow along as you prepare this.
If you make one of the recipes from the book, leave a comment with the link and your Baker’s Daughter creation could end up here on the blog!
Yours truly, Sarah
Reba’s Bread (No dairy)
In honor of Miss Reba Adams.
1 cup warm water
1 packet active dry yeast (rapid)
3 tablespoons white sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoon oil
3 cups all-purpose flour
3/4 cup raisins
Sprinkle yeast over warm water. In separate bowl, combine sugar, salt, cinnamon, and oil. Stir in mixed yeast. Beat in 1 1/2 cups flour. Add raisins. Stir in remaining flour. Knead on floured wooden board until the dough stops being sticky—about 10 minutes.
Form into ball and place in greased bowl, turning to coat. Cover with a dish towel, set in a warm spot, and let double in size. Once it has, punch it down and shape into a loaf. Place in greased bread pan. Cover and let rise again, only 30 minutes this time, then bake 30 minutes at 400°F until the crust is golden brown. Cool and slice up to serve.
Note: Spread a heap of butter over while it’s still blazing. That’ll put this bread over the top!