smells | Keira's Place

This Blog by Cher’ley Grogg

Hot Cross Buns! (Photo credit: Wikipedia)

Hot cross buns, hot cross buns–one a penny, two a penny, hot cross buns. I learned to play that little ditty on the piano long before I learned what a hot cross bun was.

Tune and lyrics for Hot Cross Buns, North Yorkshire version (Photo credit: Wikipedia)

Bread is an important part of my life, has been for as long as I can remember. I sometimes think about the bread truck that used to come to Grandma’s house.

Excitement exploded from me, every kind of bread imaginable to a child’s mind, and my favorite raisin bread, was piled high on that truck. The bread truck carried lots of goodies. Ooie-gooie cinnamon rolls, a large assortment of cookies and even some candies filled the shelves of the white panel truck. Grandma normally bought the same products every week, but when I was spending a few days with her, I picked out whatever I wanted.

Mom, on the other hand, bought bread from the bread store. I believe the loaves were a nickle a piece, and Mom bought 10 or more then froze them. There was a big difference between bread at our house and bread at Grandma’s house.

Once a month or so our house would be filled with a glorious smell and I often smelled the same smell at Grandma’s. Remember the jingle, “Nothing says lovin’, like somethin’ from the oven”. Sometimes I helped to make the bread, after we’d properly beat it, we put the perfectly rounded loaves in a pan to rise (my little eyes kept close watch)and them we baked. The smell of the bread baking wafted through the air, filling the whole house with the glorious aroma. We plucked the loaves from the oven and placed them on cooling racks.

Then we ate it.

Sometimes, it’s hard to get fresh bread. I used to aggravate my husband because I’d go down the bread aisle feeling each loaf, now he sometimes shops by himself and upon returning from the store, he’ll inform me, “This was the softest loaf.”

McKeel’s Bed & Breakfast, in my novel “Stamp Out Murder” is famous for its food, especially the baked goods. There’s a recipe for old-fashioned “Apple Dumplin’s” and how to prepare them in one of the chapters.

Here’s Aunt Linda’s Yeast Bread Recipe:

Original recipe makes 2 – 9×5 inch loaves

2 (.25 ounce) packages active dry yeast
3 tablespoons white sugar
2 1/2 cups warm water (110 degrees F/45 degrees C)
3 tablespoons lard, softened
1 tablespoon salt
6 1/2 cups bread flour

Directions

In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

As a writer, I hope I convey a deep memory in you through your sense of smell. I also found this cool site with memories from the late 50’s and early 60’s.