Kathy's Bread

Kathy McDermott didn't mess around when it came to the things that she loved. You might remember her for being one of the loudest fans at a Judge Bulldogs game, or one of the funniest, smartest people in the room at a grand party. And here are two bread recipes that she made for the people she loved. Relish that love with every bite.

Kathy's Brown Soda Bread

3 and 1/2 cups whole wheat flour (preferably stoneground)

1 and 1/4 cups all-purpose flour

2 teaspoons salt

1 and 1/2 teaspoons soda

1/2 cup less 1 tablespoon quick cooking or regular oats (not instant!)

About 2 and 1/2 cups buttermilk

Sift flour, salt, and soda together. Stir in oats. Make a well in the center, pour in buttermilk, and stir with a wooden spoon until mixture comes together to form a soft, moist dough. (If it seems too moist, then add flour- if too dry, then add a few more tablespoons of buttermilk.)

Turn out the dough and form into a large disk. Cut a deep X into the disk, cutting the disk almost in quarters. On a buttered cookie sheet bake the bread in the middle of a pre-heated 425 degree oven for 15 minutes. Then reduce heat to 350 degrees and bake 20-25 minutes more until crusty and nicely browned.

Kathy's Brown Bread

3 and 1/2 cups whole-wheat flour

1/4 cup all-purpose flour

2 teaspoons salt

1 and 1/2 packages active dry yeast

2 tablespoons molasses

Sift flour and salt. Combine yeast and molasses in 1/2 cup lukewarm water and let froth for 5-10 minutes.

Pour the yeast mixture and an additional 1 and 1/2 cups lukewarm water into dry ingredients and blend with a wooden spoon to make a sticky dough. Add a little more water if it is too dry.

Turn into a loaf pan. Cover lightly with a tea towel and set aside for 20-30 minutes or until double in size.

Bake at 450 degrees for 10 minutes and then reduce heat to 425 degrees and bake an additional 35-40 minutes or until the top is richly browned and sounds hollow.