People gather all over the world every day to break bread together. People come together to eat in restaurants, around campfires, seated at kitchen tables, on blankets, and in countless other ways. Rarely are gatherings of people not paired with food. People need fuel for their bodies, and why not kill two birds with one stone? If you’re meeting a friend, you will likely meet around a meal. Family dinners often follow funerals; birthdays are associated with cakes, and weddings are celebrated with appetizers and large meals. Conversations are whipped up about what you eat and how it was prepared. 

Bread is a term that covers all foods. Sitting down and sharing a meal is simply stated as breaking bread together. Sharing meals, swapping recipes, sampling each other’s favorites, build relationships. Humankind “kneads” companions, and what better way to form a bond than over bread. As September quickly approaches, I am ignoring the heat outside and riffling through my grandma’s recipe box dreaming of the dishes I plan to create that will be paired perfectly with hearty breads. Her banana nut bread with a bit of butter smoothed on top is delicious with a bowl of oatmeal and blueberries, and yet satisfying eaten alone. 

Baking a large quantity of pumpkin bread requires a vast amount of ingredients at once, but each loaf of bread is stored nicely in a freezer baggie. When you need a quick gift or have an unexpected guest, you can grab a loaf from the freezer and have an instant fall favorite. Whipped cream cheese spread is a sweet topping to add to your loaf, although my grandma would say that it is unnecessary! Her recipe was saved from the Little Country Schoolhouse that operated in the 1970s and 80s on the corner of Rangeline Road and State Route 571 outside of West Milton. The old schoolhouse is still standing but is no longer a restaurant. 

Also listed this week is a hearty cornbread. The recipe is still being used at Laura Country Diner in Laura. The cornbread is moist and a favorite duo with any soup. My personal favorite is a thick chili soup loaded with plenty of red kidney beans. Here comes fall, ready or not. Limiting carbs is usually a good idea, but when it comes to bread, break it with others and enjoy your loved ones' company. 

Contact Ashley at ashley@tippgazette.com

 

Banana Nut Bread

1 Stick margarine 

1/2 tsp. Soda

3 large bananas 

3 C. Flour

2 eggs

1 1/2 C. Sugar

1/2 tsp. Salt

Cream margarine, sugar, eggs. Mix dry ingredients and add to creamer mixture. Mash 3 large ripe bananas and add to batter. Bake at 300 degrees. Makes 3 small loaf pans. 

 

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Pumpkin Bread

Little Country School House, West Milton

7 C. Pumpkin

8 tsp. Soda

2 C. Water

2 tsp. Cloves 

4 tsp. Vanilla 

1 tsp. Salt

4 C. Oil

8 tsp. Nutmeg 

12 C. Flour

12 C. Sugar

8 tsp. Cinnamon

16 eggs

4 tsp. Baking Powder 

Combine liquids; add dry ingredients. Grease pans and flour. Fill 1 lb. coffee cans. Pour mixture into cans, about 1/2 full. Bake at 325 degrees for 1 hour and 15 minutes. Check with a broom straw. 

 

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Corn Bread

Laura Country Diner

1 C. Yellow corn meal

1 C. Flour

1 egg

4 tsp. Baking powder

1/4 C. Sugar

1/4 C. Oil

1/2 tsp. Salt

1 C. Milk

Mix together the dry ingredients and add the liquids. Beat together. Bake in an 8-inch square greased pan for 20-25 minutes at 425 degrees.