parenting OR sandwich bread

When I took my oldest daughter in my arms for the first time, I waited for that magic that every baby book describes.  You know the one?  Where mother and child bond instantly in one sweet, loving look and are forever in harmony?  It didn't happen like that at all.  I felt discouraged, disappointed and a little embarrassed.  What was wrong with me?  Why didn't I feel that instant bond with this beautiful baby girl?  My husband kept assuring me that I'd just had a c-section and after the medicine wore off I'd be more alert and ready for bonding.  But even 24 hours later, I just stared at this perfect sleeping baby in awe and though, "I can't believe I'm a mother."

Of course, I very quickly fell in love with that baby who is now five years old.  She is spunky and creative and pretty darn wonderful.  As she's grown up, she is my right-hand woman when it comes to baking bread.  Since she was a toddler, she's been pouring the milk into the mixer or helping me measure the cups of flour.  That is when I feel the magic the strongest.  Here we are, mother and daughter, doing something we love, together.  I chat with her about preschool and what the yeast does and what her dolls are up to.  She tells me about an art project she's working on, what her friends are like and her birthday party plans (months in advance, of course!).  We bond, bake and the magic settles into the warm kitchen.  And really, there is no greater boost to a mother's spirit than to feed her wide-eyed kiddos warm bread that they've made together, slathered with butter and honey.  I know that even after the hardest day of being the "mean mom", a slice of warm bread is a point for me in the good parent column.

This recipe is my great-grandmother's yeast bread.  It calls for all white flour, but I sneak in half wheat and it turns out heavenly.

GREAT-GRANDMA FOULGER'S YEAST BREAD                  makes 4 loaves

1/4 heaping cup sugar
2 Tb. salt
1/2 cup butter
2 1/2 cups scalded milk
2 cups water
2 packages yeast (2 1/4 tsp each package)
1/2 cup warm water
12-14 cups flour

Dissolve the yeast in 1/2 cups warm water and let rest until bubbly.  Place sugar, salt, butter in a bowl.  Pour the hot milk over ingredients and stir to melt butter.  Add cool water.  Add yeast mixture and stir.  Add in 6 cups flour and stir until smooth.  Add in remaining flour, while stirring, until a dough is formed.  Turn out onto the counter and knead into a ball.  Place dough in a greased bowl and let raise until double in size.  Punch down and divide into loaves.  Let loaves rise in pans for 20-30 minutes.  Bake at 375 for 40-50 minutes.  Turn out loaves and let cool before slicing.  If you can make it that long...
** Note:  I usually make only half of this recipe for my family.  Two loaves can keep us in toast and sandwiches all week.  Sometimes I make the whole recipe and use half for cinnamon rolls or breadsticks or scones.