In Snowflake there is a French bread served at various events around town often known as “Bev Kay’s bread.” Served warm with butter or honey butter, the bread has an amazing texture and a taste that is quite literally mouth-water.
As with many recipes, there is a secret behind this one: the recipe didn’t start with Kay; it came from her neighbor, Judy Jones.
Sometime in the mid-1980s the Snowflake Fourth Ward Relief Society of the Church of Jesus Christ Latter-day Saints compiled a cookbook of recipes contributed by the ladies in the ward, and Jones’ recipe was included.
About 10 years ago, Kay said she was looking for a quick, easy bread recipe and decided to try the one Jones had submitted.
It was love at first try. Kay said some of the tricks she learned are if using a bread machine, add the flour slowly. The dough should be lightly sticky and not pulling away from the edges fully. If making by hand, one needs to put a little oil on their hands when kneading as the bread should be sticky enough to leave the hands a little “dirty” without the oil.
After mixing and kneading the dough, Kay lets it rise for about 30 minutes before going to the next step. “I make the balls into tubes,” said Kay, “and then braid them together. After I brush on the beaten egg, I only let the bread set to rise for about 10 minutes before putting it in the preheated oven.”
Jones said she has collected recipes throughout her life, but this particular one came to her while her husband, Gaylan, was attending Brigham Young University in Provo, Utah. “I have never had this recipe fail,” said Jones, who has used it not only as French bread but also as pizza crust.
Both Jones and Kay agree that for whatever reason, the bread does not taste the same when made into rolls.
Even though she studied home economics in college, Jones is quick to admit she loves sewing more than being in the kitchen. At one time she made costumes for the community theater, but today much of her sewing is now creating quilts.
Born and raised in Utah, Jones has spent the last 42 years of her life in Snowflake. She has been married to Gaylan for 46 years. Together the Jones raised four boys and now have 11 grandchildren and one great-grandchild. Gaylan recently retired after 42 years as a school psychologist with the Snowflake Unified School District.
Judy’s French Bread
Ingredients:
1/2 cup warm water
2 packages of yeast
2 cups hot water
3 tablespoons sugar
1 tablespoon salt
1/3 cup melted shortening or oil
6 cups flour
Dissolve yeast in warm water. Combine remaining ingredients using only three cups of flour. Beat well. Add yeast and mix in the rest of flour, one cup at a time. Knead. Let rise for 30 to 60 minutes. Roll into a rectangle and divide into three pieces. Braid the pieces together and brush with a beaten egg. Let rise until double (on a greased cookie sheet). Bake at 400 degrees for 25-35 minutes. Makes two loaves.
