August 7, 2010

Good Ole' Sabine Bread

Back in the day, my parent's raised and homeschooled lotsa kids. (They are still raising and homeschooling lotsa kids!) When you are home with an outnumbering quantity of children; it's not only natural, but also in everyone's best interest that you seek out other families with similar lots in life. One of the handfuls of special families we met along the way, still influences how I want to raise my own kids today. 

They had five children at the time. The oldest 3 were girls, and the youngest 2 were boys.  As their good Norwegian heritage allowed--they had mastered the art of the long goodbye:

"Are you sure you don't want another cup of coffee?" Always, always, always, offer one more cup. I love it.

No matter what was going on when we arrived in their home, coffee was offered, as well as a seat at the table. Guests were honored. (Even us youngun' who weren't offered coffee.) Throughout the years we were in contact with this family, they invited Swiss exchange students into their home. One that we fell in love with (Sabine) taught us hoards of kids to make the Swiss Daily Bread. It's quick, easy, and really great as a, daily bread. We call it, "Sabine Bread" in honor of the precious woman who passed along the recipe.

Lincoln made it for the first time last night. It brought back buckets of memories from my childhood. Enjoy~

Sabine Bread

  •  2 and 2/3 Cup Water
  • 1 T. Sugar
  • 1 T. Salt
  • 1 T. Yeast (or one packet)
  • 6 Cups Flour (give or take)


    He's so cute. I got a little distracted by his adorableness and didn't count his cups of flour. The dough was pretty sticky, and I ended up adding about 1 cup more of flour. Not sure if I have the recipe wrong, Lincoln's calculations were off, or if it was just our flour. turned out GREAT, so no biggie.

    Let double.

    Form into three snakes and braid.

    Coat with 1 egg white, if you want it to be pretty.

    Bake at 350 for about 45 minutes. I think our loaf took 30 minutes. But, I forgot to set the timer, so I'm not sure. It should be golden on top, and sound hollow when tapped. (The usual...)

    Perfection. Pull that bad boy out and let cool. We didn't wait too was dinnertime, and we were hungry. Ate it piping hot! So very good.

    * If you don't want one big monster loaf, you can also divide the dough in half and make two smaller loaves.

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