A Mother's Day Guest Post

A few words from my my Mother....
You who are frequent viewers at Ambers Delectible Delights must know that she got all of her baking talent from me, her Mother. How do I know this you might be asking yourself. For the simple fact that I don't have any, she drained every bit of it out of me in childbirth.

Okay, I do try and much to Ambers surprise in a conversation we were having she learned that I also had made bread from scratch. She didn't recall ever trying it and I reminded her that she would only eat white bread.


But being the good Mother that I am I spent a good portion of Mothers Day making a batch of the only type of bread that I have made from scratch. Amber was visiting with Me when the first loaves were done and as we tore into one of them I asked Amber if she wanted any butter. She replied with a "No, you can't ruin good bread with butter, but I would dip it in herbed oil if you had some.

Okay so I am not up on the replacement of butter on bread either. But I do know this, ...I have been fortunate enough to taste so many of Ambers creations and I haven't had one yet that wasn't musty. For those of you that are not familiar with that term, musty it means "must have more".


Hi, it is me again, Amber. This bread was absolutely delicious and after eating 3 slices of it at my mother's house I came home and ended up eating another one after taking the photographs. :)

I hope all of the Mother's out there had a wonderful Mothers Day filled with good food and moments you will remember for a lifetime. A barrel full of love, hugs and kisses to my mom. Thank you for spending your day making bread for me. I love you.

Whole Wheat Bread
Original source unknown

Makes 5 - 7 loaves

Ingredients
1 cake or 2 tablespoons dry yeast
2 cup warm water
2 2/3 cup scalded milk
2 eggs, beaten
2 teaspoon salt
1 stick margarine
1/2 cup sugar
1/2 cup honey
5 cups whole wheat flour
7-8 cups all purpose flour

Directions
1) In an extra large bowl mix the scalded milk, beaten eggs, salt, margarine, sugar and honey. Set aside to let mixture cool briefly.
2) In a small bowl dissolve the yeast in the warm water.
3) Once the milk mixture is lukewarm but not hot, add the yeast to it.
4) Mix in the whole wheat flour, let set for 15 minutes.
5) Knead in white flour, let rise 30 minutes.
6) Knead again. Let rise to double in bulk
7) Divide dough into 5-7 greased loaf pans and let rise to double in bulk again.
8) Bake at 350 for 30 minutes. Remove loaves from pans and let cool on a wire rack.