What do 18 midwives and potato bread have in common? Stay with me now.
Through my childbearing years, I had at least 18 midwives. There are many reasons I chose to have my children with midwives. The main one is that I believe childbirth is a natural process and not an illness. I appreciate the respect that midwives bring to their profession as well as to their patients.
There is no way that I could have had any better care. My midwives gave me personal and professional care. I have had Certified Nurse Midwives, Licensed Midwives, and Professional Midwives (some call lay midwives). My husband also delivered 4 of our children.
Three of our children were born in freestanding birth centers, seven at home, and one in the hospital. My children have weighed from 8 lbs. 5oz to 10 lbs. 4 oz. My children were born in West Virginia, Oregon, Washington, and Oklahoma. So there you have the stats! I have been blessed tremendously to have 11 healthy children. I praise God for the blessing of being called mom!
Seattle Home Maternity
So what do midwifery and food have in common? More than you think! Midwives encourage good nutrition but that is not the connection. In 1986 I had two wonderful midwives in Seattle, Washington, Suzy, and Marge, founders of Seattle Midwifery School and Seattle Home Maternity. They were so warm and welcoming when I came for my appointments.
On at least one occasion, they fixed me a cup of hot tea and gave a slice of onion potato bread. This was such a hospitable and lovely thing that it has long stayed in my memory even though it was 30 years ago. After trying for years to recreate that bread and I finally have something I think resembles that wonderful bread. Below I want to share that recipe with you.
Using my Charlie starter found here: http://www.redaredding.com/making-sourdough-starter/
Potato Onion Herb Bread
Charlie starter 1 cup
1/4 cup sugar
1/2 cup of vegetable oil
1 ½ teaspoon salt
1 ½ cups of warm water
6 cups of flour 2 whole wheat, 4 all-purpose unbleached
1 cup potato flakes
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 thyme powder
1 teaspoon Italian seasoning
1 cup of finely chopped onions
Mix the first 5 ingredients in a large bowl and as you start to add the flour mix in the herbs and seasonings. Add the chopped onions last. On a floured surface knead your dough a bit until it is not sticky and it feels springy. Shape into two loaves. I like round ones even though they do not rise high. Let them rise on an oiled baking sheet or loaf pan, oil the tops of the dough.
The rising will take several hours. Possibly 3-4+ hours it can vary. Your dough will not completely double. You might want to let it rise in your oven or on your stovetop free from drafts. I leave mine uncovered. Bake 350° for 30-35 minutes and test for doneness. I will be honest I have baked for so long I can smell when most things are about done. I still set the timer and check on it after about 30 minutes. You can also use the thermometer. When your bread is done it will be golden brown and reach 190° in the center. Thumping it will produce a sort of hollow sound. This makes two round loaves.
This bread takes a while but it is so worth waiting for!
Thanks for reading my story!