Posted by: Kath Usitalo | January 7, 2010

Recipe File: Fr. Keefer’s Whole Wheat Bread

I usually make bread while at Blue Skies; last week it was this whole wheat bread

A friend coaxed Fr. Kiefer, S.J., to share his recipe

This is a great, hearty, healthy bread to go with a wintertime soup. Many years ago, Fr. Kiefer, S.J. (correct spelling) made loaves of this bread for the 11 p.m. Sunday evening mass at the University of Detroit student lounge. We called it the C&D mass because we always had coffee and donuts afterward, before heading back to the dorms at midnight to begin homework and studying.

Anyway, during communion we’d just tear off a hunk and pass the loaf around—-and we didn’t even use hand sanitizers back then.

A college chum jotted down the recipe decades ago; it really is easy to make, but some notes to clarify a few things:

Dissolve the yeast (I use 4 Tbsp) in ONE cup of warm (not hot) water with one teaspoon of sugar or brown sugar added; once the yeast “proofs” or gets all bubbly, stir it into the other ingredients and then add the remaining 2 cups of lukewarm or cool water.

I use butter or canola oil instead of margarine or corn oil.

After stirring all ingredients, knead the dough about 5 minutes and place it in a large, buttered bowl. Cover with dish towel and place in warm area (like the oven with the oven light on) to rise. Punch it down and let it rise again.

Place the dough on a floured countertop and form into 2 loaves; let them rise the third time.

Then bake.

My loaves don’t look especially pretty, but the bread is delish.

Enjoy!

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Responses

  1. Kathy Jean, I loved the C & D Mass at Dear Old U of D (no Mercy, please). Great memories and thanks for the recipe, especailly in Pat’s hand writing. She was a hoot.

    • Love how you always add “no Mercy, please” after U of D. :-0


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