H o memade b r e a d “k n e a ds” s p e c i a l at t e n t i o n, t a l e n t

Nothing says “come into the kitchen” more than the fragrance of baking bread or buns.

Baking bread is an art form, a talent that is honed with practice, practice and some kindly mentoring.

This week’s recipes come from my favourite Mennonite cookbook.

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Mennonite White Bread

Dissolve yeast in warm water and stir in sugar. Set aside.

Scald milk then cool to lukewarm before adding the butter, sugar, lemon rind and salt. Beat in eggs. Add the yeast mixture then gradually add all the flour and raisins.

Place dough on a floured board and knead about five minutes until smooth. Cover and let rise until double in bulk. Punch down then form into two large loaves. Bake at 325 degrees F for 60 minutes. Cool on wire racks.

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Zwieback Buns