Home Cookin': Snow-Day Bread | Kids VT | Seven Days | Vermont's Independent Voice

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Home Cookin': Snow-Day Bread 

Published January 28, 2015 at 10:47 a.m. | Updated April 4, 2022 at 7:59 p.m.

click to enlarge A fancy braided loaf - ERINN SIMON
  • Erinn Simon
  • A fancy braided loaf
I love snow-day season because I'm one of the rare adults who's lucky enough to still get them! My workplace (the Burlington Children's Space) closes whenever the Burlington School District closes for bad weather, so my kids and I get to celebrate those magic winter moments together.

One of my favorite things to do on a snowy, surprise day off — after sledding, snow fort building and hot cocoa drinking of course — is baking. Snow days offer the perfect opportunity to bake bread, a project that can be hard to fit into routine-dependent weekdays and busy weekends. And it appeals to all ages. It's a big enough process to keep older kids interested, while younger kids are natural mixers and kneaders.
I learned to bake bread from Mollie Katzen's The Enchanted Broccoli Forest, a sequel to The Moosewood Cookbook.  Katzen's simple recipe is easy to follow and her illustrations take the guesswork out of every stage. I've adapted this recipe many different ways — using all white or all wheat flour, adding cinnamon and raisins, even incorporating jalapeño and cheddar — but I always come back to the simple, original version. My family loves this bread, and a loaf rarely lasts more than a day in our house. 

This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

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About The Author

Erinn Simon

Erinn Simon blogs for Kids VT.

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