Dissolve sugar and salt in some of the water. Mix flour and dry yeast together in large bowl. Combine dissolved sugar and flour mixture, stirring as little as possible using most of the water. Put into a well-greased bread pan (1 large or 2 regular size) and let rise to top of pan. Put into 400 degree oven for 15 minutes, then reduce to 350 degrees and bake for about 45 minutes to one hour. Let stand in pan for 10 minutes after removing from oven. Cool on bread board.

This was a secret family recipe from Helen Swope, Mima’s first cousin who ran the dining room at the Meany Hotel in the University District. It was many years before it was shared, but we always enjoyed this dense moist heavy bread when in Seattle for the summer, particularly for Seafair Races. Mima, Josephene Fox, would make sandwiches for us using this bread….ham, tuna fish or egg salad. It was a northwest treat for the 4 young Currans – Jay, Cyndy, Robert and Lael!