(From Vinnie Ann “AJ” Jackson)

I learned to make this bread from my mom and she learned it from her mom. When my Grandaddy and Grandmama Edwards came to New Mexico from Choctaw Nation, Tennessee in a covered wagon, this is the bread Grandmama made. It didn’t take milk or eggs, things most people didn’t have on a trip back then. Life was very simple and they made do with what they had. I still make this bread today and so do my children.

Grandaddy and Grandmama Edwards

Grandmama Edward’s Bread

2 cups lukewarm water

1 package yeast

2 tablespoons sugar

1 tablespoon salt

2 tablespoons oil (Grandmama & Mama used bacon grease)

6 cups flour (or enough to make a stiff dough)

Stir the yeast into the lukewarm water. Add sugar, salt and oil. Add flour to mixture one cup at a time until the dough no longer sticks to your hands. The amount of flour needed depends on the weather. If it’s raining, it takes more flour. Knead until smooth. Place in a greased bowl, cover with a dish towel, and put in a warm spot to rise. Let rise until double in size. Punch down and shape into rolls or a loaf, let rise again. Makes 2 regular size loaves or one large. Bake at 350̊ in a greased pan until golden brown, about 1/2 hour.

For a change:

Make the dough and roll it out, spread sweet/hot mustard on it, add ham and cheese, then roll it up jellyroll style and bake on a cookie sheet. You can also put minced onion and/or garlic on the bread before baking it. I have even done it with pizza sauce and pepperoni and cheese. It’s like a ready-made sandwich.

Give Grandmama Edward’s bread recipe a try, and let us know what you think.