The convent is very fortunate to have so many sisters who love to bake bread. As a result we enjoy it with many of our meals. Years ago we started making our own whole wheat bread (even grinding our own wheat) and ever since, it has become breakfast toast most mornings. Then we experimented with other varieties as more sisters became interested in learning to bake. One sister is now especially acclaimed for her Italian bread sticks, foccacia and pizza crusts. Another specializes in calzones and yet another in whole wheat pita pockets to go with her own homemade hummus.
Every Wednesday night during Lent we have a simple supper of soup, salad, fruit, and home baked bread while we discuss the week’s study topic. Last week we enjoyed a great oatmeal molasses bread — one of our most popular varieties. But tonight we are having our special dill bread. Beautiful golden braided loaves, equally as appealing when baked into little bow knot rolls.
If you have never tried your hand at baking bread you might be surprised to discover as so many others have that it is really very easy, very therapeutic and tremendously rewarding
CHANGE SERVING SIZErolls
- 2 packages yeast
- ½ cup water warm
- 1 ½ cups milk lukewarm
- ½ cup sugar
- 2 tsp. Onion salt
- 2 tbsp. dill dry
- 2 egg(s)
- ½ cup shortening or margarine
- 6 + 1 to 1 ½ cups flour
- Preheat oven to 375 degrees.
- Dissolve yeast in warm water; add milk, sugar, onion salt, eggs, shortening or margarine, and 6 cups of flour.
- Mix well.
- Add enough of the remaining flour to make a soft dough.
- Knead until smooth and elastic.
- Place in a greased bowl, cover, and let rise until doubled in bulk (about 1 hour).
- Punch down and form into rolls or loaves.
- Place on a greased pan and let rise until doubled in bulk.
- Bake for 12 to 15 minutes for rolls and between 30 to 40 minutes for loaves.