- Jello: Mormon Mom’s keep Kraft foods profitable solely on their consumption of Jello. If you are a bit shy about taking on this tradition, you might want to steer clear of the classic green Jello with shredded carrots, pineapple and raisins.
- Steed Family: When you go visit any church history site, please be sure to ask the kind missionaries who are leading your tour, “Where exactly did the Steeds live?”
- Mom Jeans: Please know that when you go for your temple recommend interview one year from now, there will be no question or requirement of wearing Mom Jeans.
- Wheat Bread (or Brick): While I understand wanting to use the tons of wheat in your food storage, you must be careful not to scar your beautiful children for life at the mention of the word wheat. Wheat is your friend when used correctly. Please don’t let anyone convince you that if you chew the berries long enough, it will turn into gum.
- MST (Mormon Standard Time): There is a great change in the space/time continuem on Sunday mornings. Even though you can get yourself and your kids up and out the door on time every other day of the week, Sunday mornings move at a different speed. You can wake up three hours before church starts and still end up walking in right before the sacrament is passed.
To help you combat #4, here is a great wheat bread that is very kid friendly because it has a bit more sugar/honey than the average loaf. I make four loaves of this stuff a week! I know it will be tempting to skip out on the vital wheat gluten, but do NOT give into that temptation. It is what makes all the difference in this recipe. It gives that soft, tender and chewy result all other recipes are missing!
- 2 packages yeast
- 2 1/4 C warm water
- 3 Tb sugar
- 1/3 C butter, softened
- 1/3 C honey
- 1/2 C nonfat dry milk powder
- 1 Tb + 1 tsp salt
- 3 Tb vital wheat gluten
- 4 C whole wheat flour
- 2 - 2 1/2 C white bread flour
- oat bran (optional)
- In stand mixer with dough hook attached, dissolve yeast in water. Add sugar, butter and honey, salt and 2 C of wheat flour. Beat until smooth. Add milk powder , vital wheat gluten and remaining wheat flour. Mix until smooth then slowly add enough of the white bread flour to create a soft dough that just starts to pull from the sides of the bowl when kneading. Allow dough to knead for 5-8 minutes.
- Remove hook, scrape down sides of bowl to create one mass of dough in the bottom. Cover and allow to rise until double, about one hour.
- Pour dough onto floured surface and gently pat down. Divide into two equal parts and shape dough into loaves. Place in greased 9 x 5 x 3 loaf pans. Cover and let rise until double, about 30-40 minutes. If desired, brush risen loaves with water and sprinkle on the oat bran.
- Bake on the middle rack of your oven at 375 for 30-35 minutes. Remove from pans and allow to cool completely before cutting.