My Great Grandmother Katerina Kungel and Grandma Emma Blumhardt fashioned their loaves this way. Both were farmer’s wives in North Dakota and at harvest found themselves feeding hired hands. Baking was a non-negotiable weekly event if one wanted bread in the house –it wasn’t available at the store like it is now. Grandma Emma mixed up a generous batch of dough in a red-lipped white enamel washtub reserved expressly for bread. She covered the rising dough with a piece of plastic that was carefully washed, dried, and re-used from week to week.
When I asked Grandma why she always shaped her bread this way she said “I used to freeze some bread each time I baked. I liked being able to pull half of a loaf out of the freezer by pulling the bread apart at the seam.” Clever!
1 batch Favorite Buttermilk Bread dough, either size
8″ x 4″ or 9″ by 5″ loaf pans, greased
Use one-third of the dough for either size batch.
Divide this portion evenly in half. Shape each half into a smooth round ball, tucking the ends under and pinching to seal.
Place 2 balls side-by-side in greased loaf pan.
Cover with a bread cloth or plastic wrap and let rise until nearly — but not quite — doubled, about 35 minutes.
Sprinkle lightly with all-purpose flour and bake In a preheated 350 degree F oven 35 – 40 minutes. Remove from pans to wire racks to cool.