If you like to eat fresh raspberries, you have something in common with President Ezra Taft Benson. Raspberries are one of President Benson’s favorite foods. A previous President of the Church, Joseph Fielding Smith, loved sweet pickles, and chocolates were David O. McKay’s favorite treat.
A favorite meal for many of the Presidents of the Church has been a simple supper of thick homemade bread covered with fresh, cold milk. President Benson likes to top his bread and milk with green onions. Wilford Woodruff also liked green onions, along with a little cheese. President Kimball often ate date nut bread with his milk. You could try one of their favorite bread and milk combinations or create one of your own—a little cinnamon and sugar on the bread, for example, or chocolate milk over toast.
1 package active dry yeast
1 1/4 cups warm water (105°–115° F/42°–46° C)
2 tablespoons brown sugar
2 tablespoons shortening
2 teaspoons salt
3 cups flour
soft butter or margarine
Dissolve the yeast in the warm water.
Combine the yeast and water, brown sugar, shortening, salt, and 1 1/2 cups of the flour. Mix until smooth.
By hand, stir in the rest of the flour until the dough is smooth.
Cover the dough and let it rise in a warm place for 30 minutes.
Beat down the dough with the flat side of a pancake turner. (Whack it about 25 times; the dough will be very sticky.)
Place the dough in a greased loaf pan, and dust the loaf with a little flour.
Let the dough rise until it’s 1″ (2.5 cm) above the top of the pan (about 40 minutes).
Bake at 375° F (190° C) for 45–50 minutes or until brown.
Immediately remove the bread from the pan and place the loaf on a cooling rack. Brush the loaf with soft butter.