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Today is May 20, 2019

Featured Cookbook

Green Lady Bakery

By Debbie Stringer

Green Lady Bakery

Lynnette Scott and son Robert “Robbie” Scott II, of Jones County, share a love of baking breads and experimenting with new recipes. She learned bread making from her great-grandmother, who never measured ingredients. Scott developed her own basic bread recipe based on memories of her Nana’s bread.

    Bread making is as enjoyable as it is practical for Lynnette Scott. Most important, it’s all about family.
    This full-time mom has baked bread for her family of four children, taught bread making to hundreds of youth and adults, and now, with son Robbie, sells bread at a farmers market to help fund his upcoming college education.
    Scott and her husband, Robert Scott, live in Jones County and are members of Dixie Electric Power Association. He is a cabinet maker and tree farmer. She homeschools and cooks a family dinner every night—and bakes bread.
    The Scott kitchen doubles as the family room. “The thing my family does together is cook. Even the two [children] that don’t like to cook will come in and eat, taste, stand around, dance to the radio. Seriously, we live in our kitchen,” Lynnette Scott said.
    Her life-long passion for bread baking began when she was 8, while visiting her great-grandmother in California. “I vividly remember standing at the edge of the cabinet with my Nana. I loved to watch her make bread,” Scott said.
    One day, Nana was preparing dough for a family gathering. “I need you to make this into rolls,” she told young Lynnette, who balked at the idea. How could she possibly make anything as perfectly shaped as Nana’s dinner rolls? But Nana, who was blind, patiently showed Lynnette how she pinched and twisted the dough to form the beautiful rolls she herself could not see.
    “Mine were ugly, ugly rolls, but no one said a word. And I remember that very vividly, how they tasted so much better because I made them,” Scott said.
    At age 12, Scott took charge of her family’s yeast-bread needs, baking for holidays, special dinners and daily meals at their home in Seattle. When she was 17, she began baking breads to serve at huge feasts hosted by the Society of Creative Anachronism, an activity she still enjoys today. SCA is an international organization whose members study and reenact pre-17th century European life, including cooking.
     One summer, Scott worked at a Girl Scout camp in Louisiana, where she taught girls of all ages to make bread. “Most of them hadn’t even cooked before and didn’t know where bread came from. They were amazed at the process of how flour, water and yeast come together to make bread,” she said.
    The process also fascinates son Robbie, 18, who learned to make biscuits around age 8. “I’ve always been interested in cooking, and I’ve been doing it since I could stand over the counter and help,” he said.
   Robbie’s enjoyment of cooking, grilling and baking as a hobby led him to consider a career in chemical engineering. But first, he and his mom are getting ready to begin their second year as the vendors known as Green Lady Bakery at the Mississippi Farmers Market, in Jackson. They sell their freshly baked breads at the market on Saturday mornings from Feb. 4 through late fall.
    They offer the same specialty breads their family enjoys at home, including an herb bread, Cheddar cheese and jalapeno bread and a whole-wheat “steakhouse” bread. This year they’ll also offer a half-size king cake in various flavors.
    Most all their breads begin with the basic recipe Scott developed from memories of her Nana’s homebaked bread. “I still do it exactly the same way she did it,” she said.
    The Scotts freely divulge their bread recipes with customers and welcome questions. Sharing recipes, knowledge and advice with others is part of the fun, they say. Lynnette Scott may be reached by phone at 601-319-6946 or by email at GreenLadyBakery@gmail.com.

Bread-making wisdom from Green Lady Bakery
    Bread baking need not be intimidating. After all, you can eat your mistakes or feed them to the chickens, as Lynnette Scott does. Here are some of her tips:
• Use an all-wheat flour. Read the label; some flours contain fillers like barley.
• Using water warmer than 110 degrees Fahrenheit kills the yeast. Use the baby-bottle test: Put a few drops on the inside of your wrist; if it burns, it’s too hot for the yeast.
• Yeast is a living organism affected by heat and humidity, so throw away that old packet in the back of your cabinet and buy a fresh one.
• When the humidity is high, add more flour to the dough slowly, a little at a time. You want a dough that feels slightly tacky to the touch.
• When a loaf of bread is done, it will be slightly brown on top and will make a hollow sound when thumped on the bottom.
• Before adding shredded cheese to dough, mix a little flour with the cheese. This will keep the cheese from clumping and sinking to the bottom of the pan.
    The most important ingredient in bread baking? “Patience. That’s the biggest thing,” Scott said. “Don’t expect your bread to look beautiful the first time. And give yourself some credit for the fact that you are creating something from scratch. It’s never going to look like a commercial item, and you don’t want it to. My loaves are uneven sometimes, but you know what? That’s what bread is. It’s imperfect.”

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