Wyomia Mouwers tries her hand at milk bread and evokes memories of days gone by.
Memories of my late mom’s Sunday baking escapades popped up in my mind. Remember when shops used to be closed on Sundays and we had to bake bread for Monday’s lunches?
My mom went through a phase of baking bread rolls on Sundays, I remember her excitement when she perfected the rolls after trying for a few weeks. My own excitement is very similar when I am happy with results of my bread baking.
Growing up in Mitchell’s Plain, I also have fond memories of the bakery at Clock Tower, which was one of the first to trade on Sundays and sell bread. My brother who was a teenager in the ’80s, used to be sent to buy bread or rolls. He either went on his bike or he and his crew of friends in their waentjies would make the trek from Westridge to Lentegeur along Eisleben Road.
It was like hitting the jackpot when I was allowed to tag along, because he always bought those giant custard Copenhagens and Snowballs. My brother had a newspaper run, so he always had money, thus if my mother allowed, or she had her Sunday nap, I would sneak away with my brother and his friends for the Sunday bakery run.
Today I tried my hand at milk bread and I think I evoked the memories of days gone by, because when my sister passed through the kitchen, she said, “Dit ruik dan nou soos ouma se kombuis”.
I added a pinch of aniseed to the dough, which created the most delightful aroma in the kitchen. I used half the dough to make chocolate buns with a sugar glaze.
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