December 4, 2013
On a quiet, rainy day, the allure of homemade bread cannot be overstated. The process is calming, lulling, almost, and the scent of yeasty dough rising and freshly-baked bread topped with butter and honey intoxicating.
Homemade bread is a family tradition for the Tudors, and this industrial-sized mixer has baked hundred and hundreds of loaves for the family over decades. It was originally used by Seth Tudor, who would turn out family-sized batches of bread weekly for only 45 cents a loaf.
Now, Winslow Tudor carries on the family bread-baking tradition, using the same mixer, the same Vermont King Arthur flour, the same wheat berry grinder, and the same dedication to making wholesome, tasty, beautiful bread.
Ellie loves to help with the weekly bread baking, carefully holding the spoon for the salt.
And happily pouring in the oil.
Ellie instructing Natalie how to properly give the dough a good squish into the pans.
Beautiful bread rising in cast-iron bread pans.
And eventually there are four beautiful loaves, fresh out of the oven, cut into thick slices and slathered with fresh butter and local honey, a treat to be savored by the senses, for it smells and tastes every bit as good as it looks, and the process is just as nourishing as the finished product.