Note: This is J’s favorite. I make it with a stick (eep!) of salted butter, and, lately, tragically flat homebrew cider substituted for the beer. Once I added nuts, too — when I asked Daddy whether I should go with walnuts or pecans, he answered, “Pecans. You’re a Southerner.”
My dad is — to put it lightly — an absolutely bad-ass baker. His specialty? Bread. For as long as I can remember, every Sunday he would spend hours crafting the dinner we’d share that night. Often he’d lay coal bricks in the grill or stuff potatoes with three types of dairy and bacon. But without fail, he would always make bread. Two loaves, and a different variety each week. One loaf would belong to us, the family, and the other was up for grabs. It could go to a neighbor or a friend who was over or as my sister Katt and I got older, boyfriends’ families.
Even though Poppy’s expert culinary instincts haven’t exactly been passed along to either of his spawn, he is always willing to help us out. In an effort to assist us in impressing our friends with a secretly fool-proof, few-ingredient recipe, he shared with us one formula I continue to manipulate most times I try it. One of the best parts is you are likely to already have all of these ingredients ready to become edible in your kitchen right now.