Hey, friends -- remember this guy? The famous Husband Turned Design Wall who was pressed into service when there wasn't an inch (well twelve inches) of space on my wall to post this block that I wanted to show off? He's had it relatively easy, lately, as far as having to hold up my projects.
And so he's found some new trouble to get into.
His late father's hobby was baking bread. Not just any bread, but a rye that contained dill seeds, minced onion, molasses, and other delights. It was absolutely scrumptious. Pop used to send a loaf home with Tom when Tom was in college and later when he was a starving artist in Manhattan. We all loved it. "Grandpop's Bread" was what it was called. At one point I persuaded Pop to share the recipe. But I never did anything but file it in my recipe box.
At some point this past winter, during the most major blizzard, out of the blue, Joe got out the recipe and made his first batch.
I love it. We used to be Pepperidge Farm Whole Wheat types, but not any more. Grandpop's Bread makes six -- count 'em -- six big yummy loaves at a time. We had two loaf pans and went out and bought four more. We're thinking of buying two more, in the interest of uniformity.
This bread is good toasted in the morning for breakfast, sliced for a sandwich at lunch, and to sop up gravy at dinner. Six loaves at a time -- usually one or two go into the freezer and one or two get given away. We took a loaf to Richmond; we took a loaf to Alexandria.
And, you know what, it's still called "Grandpop's Bread." Just a different Grandpop makin' it.
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