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A hot slice of white bread, spread with margarine from my gramma Jannies kitchen may be one of my most treasured recollections. The smell and crunch of the shiny golden crust, the salty yellow margarine of which I will only eat with her bread and the memories shared sitting around her oval Oak table while playing Cribbage with Grampa Bob and perhaps uncle Porky. I am so incredibly blessed to have had a warm and loving childhood, many days of which were spent in that house, the house my father was born and raised in, and all of which were filled with delicious food ’round the clock. It’s the favored moments like the ones we reminisce over that give me incentive to cook, blog and share the recipes my family has built a lifetime of memories around with you.  -Kate

Recipe of Jan Boogrens with slight changes

Recipe yields 2 loaves

Ingredients

1/3cup luke warm water

2 & 1/2 tsp active dry yeast

2cups water

1tbsp salt

3tbsp sugar

8tbsp canola oil

5 1/2cups bread flour

1/4cup corn meal

1 egg

Mix 2 & 1/2 teaspoons yeast in about 1/3cup of luke warm water, just enough to dissolve.

In a large bowl combine 2 cups water, salt, sugar, 6 tbsp canola oil and mix. Add the yeast to the bowl (it will have foamed a little bit but the sugar in the large bowl will feed it). Put some oil on your hands and knead 4 & 1/2 cups of flour into the liquid mixture.

Flour work surface with remaining cup of flour and knead the dough until soft, mostly smooth. Dough will still be sticky.

Place dough back into bowl and cover with saran wrap. Let rise on top of oven while it preheats to 350 and it will double in size. (about 35mins)

Once doubled divide dough in two and grease pan with canola as well as oiling the bread to shape into pans.

Take lightly dust counter with corn meal and flip dough out of pans onto the corn meal to give bottom of loaf crust and deter burning. Place loaf back in pan corn meal down.

Again let rise on top of oven in pans. (about 15 mins)

Egg wash tops of loaves and bake for 40 mins.

At 20 mins rotate loaves. At 30 mins cover with tin foil.

Tap the bottom, if it sounds hollow the bread is done.

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