Milk Bread for the Soul

By Liz Gastiger and Kevin


With all of us home more, our indoor surroundings will inevitably change as a way to attempt control while a world of chaos is occurring outside. I’ll tell Kevin we need to get rid of that carpet in the bedroom, and suddenly, we’re heaving out a large, old carpet. Furniture also gets moved around, often in search of the “perfect spot.” There is an old joke that goes, “I thought I won the discussion on how to rearrange our furniture, but when I got home, the tables were turned.” This is a sentiment I can relate to. Kevin will ask me why we need to move our furniture and says, “I love our furniture the way it is. My recliner and I go way back.” But for some reason, I can’t stop.

When spending an ample amount of time at home and we need inner peace in a hurry, comfort food has been helpful. Milk Bread is one such food I will make that pleases everyone in our household. It is often found in Asian bakeries, such as Japanese, Chinese and Korean recipes. When it is a good recipe, Milk Bread warms everyone’s hearts who have been stuck at home during coronavirus or otherwise. As we eat our warm Milk Bread and taste the delightful flavor, Kevin will say to me, “Honey I’m not worthy, you deserve butter.” I smile and laugh, and for that moment, all feels right in the world again.

Mom’s A-1 Special Bread

2 cups scalded milk
4 tablespoons sugar
4 teaspoons salt
5 tablespoons shortening
6 cups all purpose flour (approx)
2 cups cold water
½ cup warm water
2 yeast packets dissolved

Combine milk, sugar, salt and shortening in a large bowl. Add cold water. Mix warm water with yeast packets and add to mixture. Stir in enough flour (approximately 5 cups) to make a soft dough. Knead on a floured surface until satiny and no longer sticky. Let it rise, knock it down, let rise again, then shape it into buns or a loaf of bread placed in a buttered loaf pan. Bake at 350 degrees for about 40 minutes. 

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