Share the Family Recipes!

Several years ago, I started a cookbook project, with the intent to compile recipes from each of Dell and Pearl's children and their families. Several recipes were collected and I began researching the options for having them published . . . and it was more time-consuming and expensive than I anticipated . . . then all the recipes got stuck in a drawer and thought about less and less.

Until now. Who needs another book on a shelf? We're going online! I am still adding all the recipes I was sent years ago, but it's a start. (Notice the recipes submitted from kids who are now teens?) And I'd love to continue adding! So if you have a recipe to add to our family cookbook, please send it to me in an email and I will get it right up! Feel free to add any anecdotes attached to the dish too. Photos would be great as well!

Subscribe over there on the right and any new recipes and updates will be sent directly to you.

Happy eating!

Sister Baird's White Bread

Rosalie Robison Risk

Scald: 5 cups milk (can use 1 2/3 C. reconstituted powdered) Add: 5 tablespoons
margarine, 2 tablespoons salt, 5 tablespoons sugar. Stir till margarine is dissolved.
Dissolve 2 tablespoons dry yeast in 1/4 cup warm water, with 1 teaspoon sugar in small
bowl. Add to milk mixture: 2 eggs 8 cups flour, sifted Beat thoroughly with mixer, then
add in yeast mixture. Beat really good. Add 2 more cups of flour (may take up to 4),
beating good. Let rest 10 minutes. Knead 20-30 minutes. Let rise 2 1/2 times it's bulk.
Punch down. Let rise again for 40 minutes. Punch down. Let rise 20 more minutes,
punch down and turn out onto large bread board and cut into 4-5 loaves. Cover with
towel and let rest 10 minutes. Shape into loaves, let rise till double in bulk. Bake at 400-
425 degrees for 15 minutes, reduce heat to 350 degrees and bake 15 more minutes.
Source: Sister Baird from Logan, UT, wife of Lansing MI Mission President, 1970's and
a good 'back door' friend. Pres. Baird had been the Utah Extension Director. One of the
Extension Home Economists had done research on bread making. She found that the
more times dough was allowed to rise, the more tender the bread. This bread is very
tender and light, but requires a Mixmaster to beat thoroughly enough.
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