November 2010
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Billie Silvey
Baking Bread
For several years, we had Friends Day at
church, and one of my favorite traditions of the
event was baking bread to give our visitors.  
Several members had bread machines or other
means of baking.  I’d pick up a fresh loaf
or two from
LaBrea Bakery, always better
than my own attempts.
Cornbread
Banana Bread
Italian Bread
Matzos
Pita Bread
Rye Bread
Russian Black Bread
Bubble
Bread
Boston Brown
Bread
Potato Bread
Pumpkin Bread
Tortillas
Bread of all sorts would be piled on a table in the foyer, and everyone coming to church
that Sunday would be greeted by the tantalizing smell of freshly baked bread.

I have one bread recipe that I can make—
Boston Brown Bread.  The quick bread was
in a gas company recipe book that came out the year Kathy was born while Frank was
in the Navy and we lived in the Washington, D.C., area.  That book also supplied a
beloved main dish for Christmas—Beef Wellington.

We only made Beef Wellington a few Christmases due to the cost in time and
ingredients.  But Boston Brown Bread was a thrifty Christmas treat we could enjoy
ourselves with enough to give away.  The pungent aroma of spices and molasses often
filled our house between
Thanksgiving and Christmas, and the foil-wrapped
cylinders festooned with red ribbon went out to friends
and neighbors.

When I have a care group or growth group meeting in
my house, I love to make a big pot of soup or stew
and serve it with warm, crisp loaves of crusty bread
with butter. Or chili with cornbread. There’s
something about bread that speaks of comfort,
warmth, welcome. and home.
Bread
Bread of Life