Grandma Robbie’s Sweet White Bread and Butter

This is a two-for-one post. My grandmother, Linda Beck Bullough, remembers that one of her favorite treats as a child was when they would visit her grandmother, Nellie Ross Robinson (aka “Grandma Robbie”) (1875-1969), and she would give them a slice of white bread slathered with butter and sprinkled with a spoonful of sugar. This was around the time of World War II, and sugar was scarce, so sweets weren’t something they got to enjoy very often.

Grandma Robbie’s family was well-off during the early years when they were raising their four children, due to both prosperity in the stock market and a successful music store they owned in Springville, Utah, but they lost their wealth as a result of the Great Depression, and eventually the music store closed as well. Nellie’s husband, Walter Robinson, died of a stroke in 1939 as a result of the crushing financial stress and devastation of losing everything, so she had to push on alone, keeping the family financially afloat as the world entered the era of WWII. In spite of her challenges, she remained optimistic and kept her sense of humor and determination to make the best she could with what she had. She was a schoolteacher, read the newspapers daily to keep up with world events, and placed a high value on education. Later in life, she attended the University of Utah, and at the age of 90 received the University Emeritus pin.

I’m inspired by her positive attitude and determination to move forward, regardless of her hardships. I don’t have Grandma Robbie’s favorite bread recipe, but I do have her granddaughter’s (my Grandma Linda’s) sweet white bread recipe, which is the next best thing. And if you slather it with butter and a sprinkle of sugar, you just might better understand Grandma Robbie’s encouragement to stop and savor more of life’s “many blessings.” And may it give you the strength to get up and soldier on, no matter what you’re facing.

Here’s the recipe.

Grandma Robbie’s Sweet White Bread and Butter

1 1/2 cups lukewarm water

2 Tbs yeast + 1 tsp sugar

1 cup milk, lukewarm

1/2 cup sugar

1 Tbsp salt

2 eggs, beaten

8 cups flour

Combine yeast, 1 tsp sugar, and water. Let stand 5-10 minutes until the yeast is dissolved and foamy. (Just to make sure it’s still alive and well.) Then add milk, 1/2 cup sugar, salt and eggs. Mix to combine, then add three cups flour, and mix well. Add remaining flour a cup at a time, kneading on medium-low speed (or by hand) to incorporate after each addition, until the dough comes together into a ball.

Knead on low (or by hand) for five minutes. Transfer to a large lightly greased bowl and cover with oiled plastic wrap or a damp tea towel. Let rise in a warm place until double in size, about an hour.

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Punch down dough, divide, and shape into two loaves by forming each in a rectangle and folding in thirds like a letter. Place in lightly greased loaf pans, cover, and let rise again for about 30-40 minutes. About 20 minutes before the end of your rise time, preheat oven to 350 degrees Fahrenheit. Bake for 30-35 minutes, or until they are evenly golden and sound hollow when tapped on the bottom. Turn out of pans onto a wire rack. Let cool at least 20 minutes before slicing. Yield 2 loaves.

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Serve slices Grandma Robbie’s way with plenty of butter, sugar, and love. It’s also great for sandwiches, French toast, or whatever you prefer.

Variation: For rolls, after dividing dough in half, divide again (so you have four pieces), then roll each piece into a log and cut in six equal pieces. Roll each piece into a ball or shape as desired. Place rolls in a lightly greased rimmed baking sheet and let rise about 30 minutes. Bake rolls at 350 degrees Fahrenheit for about 25-30 minutes, until golden brown. Brush the tops of hot rolls with butter. Yield 2 dozen rolls.