This month’s historic recipe is from the kitchen of Darwin Steadman. He was born in Winder Ward, March 15, 1909, and was the oldest child of Edward and Louise Steadman. He attended the first through 9th grade of schooling at the old Plymouth school on the corner of 4800 South and Redwood Road. His father, Edward, still has a watch repair shop in Murray and a 40-acre dry farm near the west mountains of the Valley where he raised wheat and a little hay for a cow or two. His mother used to make bread using wheat she processed into flour and utilized the flour for various baked goods for her seven children.This is where his love of bread baking began, and he experimented with various recipes until he felt that he got the “Good Bread” recipe below. 

Darwin left home at a young age working as a sheepherder and was an adventurist at heart. His hobbies were gun collecting, motorcycling, and traveling. He loved to play the organ, xylophone, and tipple. His posterity remembers his love of good homemade bread the most!

How to Make Good Bread by E.D. Steadman

BAKE:            

Dump ball onto Pam or greased table top (Dampen hands to get ball out)

Fold  & Kneed Twice – cut into two equal halves remember to turn in ends and close tops in to seal in gas. Always put closed ends inward.

Into warm and greased Pyrex baking dish drop each ball and kneed to fit dish and be flat. Put into 140 degree oven to rise dough. (30 mins.)

When dough running over dish turn to 350 degrees for 30 minutes or until “smells done” Look at bottom thru glass dish to see if brown; dump out on rack. Place bread on it’s side 30 minutes; then on other side 30 min, covered with dish towel this time.