Metro photo Great bread starts with great dough.
ESCANABA — Way up high in Grandma’s pantry or in a dark corner of the kitchen cupboards, are a stack of bread pans.
Plain dull, boring and rectangular aluminum bread pans sit together like a happy family.
Albeit, a family from generations ago!
We could call them the Kennedys, the Rockefellers, Roosevelts, or the Romanovs, but one thing is the same, their rich tradition.
Homemade bread making was a weekly pastime in most homes. Every ordinary country homestead or town house had a scheduled day for kneading dough, setting to rise, and shaping this delicious part of the meal, fit for a king or queen.
Homemade bread has a way of making a home feel fancier, more elegant, and more welcoming. There is truly nothing as rich as coming in the back door and smelling fresh bread baking!
Back in Gramma’s day or Great-gramma’s day, bread making called for a warm place to let the yeast dough rise, plenty of milk and butter, flour, and a good hot oven.
From woodstove ovens to gas and electric ovens, perfect loaves have been produced by loving hands.
Grandma had a special apron she wore on bread day. Some of the tools included a large earthenware mixing bowl, whisks, wooden spoons, and that wonderful family of bread pans.
Older ones, darkened by age, bumped and dented as well as youngsters smooth and new and barely greased, lined the cupboard.
The selected twelve would soon be ready for their mission to provide the household with bread for most of the week, and with a few loaves to give away.
I will forever remember my aunt’s, the late Nancy Hendrickson’s, kitchen. Her cozy little kitchen had her famous Swedish rye bread rising in pans all over! The aroma was awesome. Nan had that special knack for making bread and she provided many a loaf for family get together, for her family and for her daycare.
I still have one of Nan’s old bread pans with the hope of keeping the tradition alive. My Mom would make white bread when she was long on milk. She also taught me to make oatmeal bread, one of my favorites.
My son specializes in long, crusty loaves of French bread, something he learned as a project for French Class.
From European breads, round and free form to loaf pan styles of every kind, breading baking is a fun pastime. It is simple, but it is time consuming because rising times. If you don’t have a grandma to teach you the ropes, just go online and YouTube has all kinds of help.
When the weather gets chilly and the house could use some warmth and cheer, bake some bread. First get out those old bread pans, the metal ones, glass ones, blue and white speckled ones and the decorative ones.
See if you can create a rich and tasty, family tradition.
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Karen (Rose) Wils is a lifelong north Escanaba resident. Her folksy columns appear weekly in Lifestyles.
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The family of bread pans that baked warmth and cheer - Escanaba Daily Press
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