Bread and Butter

So after five years of trying to make my greek crown

loaves to look like my dad's..... I finally got close!

I remember fondly the days of cooking this recipe with

my dad, following his extremely precise methods of melting

the butter in scalding milk, proofing the yeast, mixing flour

in the dough till it "just looked right", cutting up the dough

into exact halves (he used his scale every time) then cut off a

third, than that third into eighths which were then rolled

out to 12in long strips (a ruler was also used every time). All the

risings were perfect and the last brushing of the egg made

for a beautiful golden brown. I remember the knocking on

the bread listening to see if it was baked all the way through,

although I dont think I ever understood what we were

listening for. But after all the ordeal, loaves of perfectly golden

crowns were lined up on the counter to be wrapped in cellophane

and gifted to the neighbors for Christmas.

As a grown woman with a home of my own thought it

would be special if I continued the tradition. It sounded like

a good idea till.... it all went wrong.... four years in a row.

Every year I would attempt two batches that would inevitably

fail to rise on either the first or second rising. Every year I

would buy new and fresh ingredients, pay special attention to

various steps, but to no avail. (It was last year after my annual

crown loaf disappointments that I turned to the pantry secrets

method and baked all kinds of bread treats to console the inner

doubt of myself ever being a fine bread maker.... the doubts were

appeased but not forgotten)

This year it finally dawned on me to ask my aunt who makes

all the bread dough for bread day (which includes the same greek

bread dough recipe) for some tricks of the trade. She gave me a

few step adjustments but the biggest change would be in the yeast.

She switched to using the same SAF yeast used in the pantry

secrets method (which always gives good results) for the greek

loaves. I tried all the new suggestions on the old recipe with much

apprehension afraid to get "burned" or in most cases "deflated"

yet again....but what I got in the end was pure satisfaction and relief.

Loaves of golden brown, round and thick, and perfection. Finally.

In some of the loaves I even used the traditional walnut

ornamentation. (one of my favorite parts) I also decided to

make some homemade orange butter to go along with

my gift loaves. Softened butter, a bit of powdered sugar,

orange juice, orange concentrate, and orange zest... chilled

then molded and wrapped in wax paper by hand. Yum. But

although I really wanted to try this new flavor, honey butter

is still my favorite topping for my toasted greek bread slices.

Especially for breakfast.