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DOUGHY DELIGHTS: OREM WOMAN'S YEN FOR YEASTY TREATS RISES FROM LIFE AS A BAKER'S DAUGHTER TO STATE FAIR BLUE-RIBBON BREADMAKER FOR RECIPES SUCH AS `SIMPLE' PIZZA BREAD."A loaf is a loaf is a loaf, of course," may sound a little like Mr. Ed's introduction, but the kitchen parody describes the daily routine of Kathy Henrie.

Henrie bakes bread almost as frequently as she breathes; well, at least as frequently as she meets a new day."It's an everyday part of my life," says the Orem mother, who walked off with top honors at the Utah State Fair last fall.

Henrie entered a baker's dozen loaves in the fair competition, a diverse sampling of her breadmaking prowess.

"I entered basic white and wheat breads, but all the judges wanted the recipe for my pizza bread. It's really very simple: I knead pizza ingredients into my regular white bread dough."

Henrie also makes an Old World-style rye bread that rivals any German import. For variety, the breadmaker braids a loaf of white, wheat and rye doughs.

Dough dealings take up a double portion of Henrie's life.

"I grew up with my dad working as a baker. He went to work at 4 a.m., but then he'd be home by noon, his pockets bulging with freshly baked items. We couldn't wait for him to get home so we could collect the treats for the day. He worked at Roe's Bakery in Payson before he transferred to BYU. He was the baker who developed that Cherry Chews recipe that the Y. has used for years."

It wasn't the recipes that Father Henrie passed on that inspired his daughter to bake, according to Kathie, but the "addiction to the smell of something wonderful baking. I think that smell is still my motivation."

Henrie shares that motivation in breadmaking classes she teaches in Orem.

"But I don't ever think of teaching breadmaking as work," she says. "I just love sharing a warm loaf of bread with other people."

Henrie encourages reluctant students to get in and try a bread recipe.

"If you follow directions, it's hard to turn out an undesirable loaf of bread. Of course, it's easier if you have the proper equipment, like a heavy duty mixer, and if you use hard wheat flour."




When a Japanese appliance salesman demonstrated an automatic breadmaker to Ron Peterson six years ago, the ZCMI buyer considered the prospect of selling the machine preposterous. Not only was the instruction sheet printed in Kanji characters, but the projected price seemed astronomical.

Now Peterson expresses similar amazement that his departments sold nearly 800 breadmakers last year.

"It's an expensive gadget, but if customers decide they want one, they buy it, no questions asked," Peterson explains.

Customers do question, however, the methods involved in creating a machine-baked loaf.

"One of the big mistakes people make with a bread machine," says Joyce Olsen, ZCMI appliance demonstrator, "is selecting the wrong kind of flour. You have to use a hard winter-wheat flour with a high protein content. The kneading action of the machine really develops the gluten character of the dough, so that special bread flour is essential."

Olsen also advises users to make altitude adjustments in liquid and flour content.

"You have to adjust cake and candy recipes for the altitude, but we forget that breads require similar attention," Olsen cautions. "Usually about 1/3 cup additional flour makes a nice elastic ball of dough that doesn't stick."

An automatic breadmaker costs about $250, though some smaller models sell for less than $200.

For a similar investment, consumers can purchase a heavy-duty mixer.

The powerful motors of mixers assume kneading tasks in bread doughs or blend flour into stiff batters or doughs.

Olsen suggests the multipurpose mixers are a valuable time- and energy-saving appliance for people who frequently bake.



Kathy's White Bread

5 cups water, divided

1 tablespoon salt

1/2 cup sugar

1/4 cup butter, softened

2 1/2 tablespoons instant yeast

14-16 cups flour

Place 2 cups of the water, salt, sugar and butter in a 2-quart saucepan. Heat to dissolve salt and sugar. Turn off heat and add to 3 cups cold water. Pour into large mixing bowl or bread mixer. Add 6 cups flour. Mix to a smooth batter. Sprinkle yeast over batter; mix 1 minute and add 6 cups flour. Mix until flour is blended. Add the rest of the flour 1 cup at a time until the dough pulls away from the sides of the bowl and gathers in a ball on the beaters or dough hook. Knead for about 5 minutes.

Allow to rise until double in bulk, then form into 4 loaves. Place in greased loaf pan; allow to rise to 1-1 1/2-inches above the top of pan. Bake at 350 degrees for 40-45 minutes or until golden brown. Remove from pan and cool on wire rack; brush top with butter while warm.

- Each loaf contains 1795 calories; 26 gm fat; 1839 mg sodium; 61 mg cholesterol.

Kathy's Whole Wheat Bread

5 cups hot water

3 tablespoons lemon juice

1/4 cup oil

1/2 cup honey

5 tablespoons lecithin

4 teaspoons salt

2 1/2 tablespoons instant yeast

11 cups whole wheat flour

3-5 cups white flour

Combine hot water, lemon juice, oil, honey, lecithin, salt and 5 cups whole wheat flour. When flour is blended, add yeast and continue mixing; slowly blend in 6 more cups flour. Continue to add white flour, between 4-6 cups to makes a stiff dough. Knead in mixer or by hand about 6 minutes.

Let rise until double in bulk; shape into loaves and place in 4 greased loaf pans. Allow dough to rise about 1-inch above top of pan. Bake at 375 degrees for 40-45 minutes or until loaf is golden brown. When baked, remove from pan, brush tops with butter and cool completely.

- Each loaf contains 1610 calories; 48 gm fat; 2217 mg sodium; 15 mg cholesterol.

Pizza Bread

1 loaf portion white bread dough

2 ounces pepperoni, finely chopped

1/4 cup black olives, chopped

1 cup Mozzarella cheese, grated

1/2 green pepper, finely chopped

2 teaspoons fennel seed

1/2 cup Parmesan cheese

Knead the above ingredients into a 1-loaf portion of dough. Let rise until double in bulk. Bake in a greased loaf pan at 375 degrees for 35-40 minutes.

- One twelfth of a loaf contains 239 calories; 9 gm fat; 401 mg sodium; 13 mg cholesterol.