Bake up your great grandmother’s wholesome, tasty hearth-baked breads in your own kitchen today! Be amazed by the stunning loaves you’ll pluck from new or vintage cast iron pans, baking stones, or everyday kitchenware as you recreate yesterday’s wood-fired oven for your modern range or fireplace. Recipes from 1820 through 1920 include harvest apple breads, whole grain little gem breads, oat sandwich loaf, buttermilk rolls and lots more. This book contains oodles of period photos and bread-lore, an is appropriated for all skill levels.
YEASTED BREADS: Apple brown bread, Boston, brown bread, brown bread, home-ground wheat bread, honey cornmeal bread, mid-morning peasant loaf, oatmeal bread, orange currant rye bread, overnight un-kneaded bread, overnight un-kneaded cheese bread, overnight un-kneaded pizza dough, overnight un-kneaded whole grain bread, rustic country sourdough bread, rustic farmhouse family bread, rye n’ Indian, third bread, welsh pan or pot bread, wild yeast (sourdough) bread.
LITTLE BREADS: buttermilk rolls, herbed crescent rolls, monkey bread, onion poppyseed bialys, potato parker house rolls settlement bread, whole wheat English muffins,
GEMS: apple gems, cornbread gems, graham gems, half-cup thirded gems, popovers, orange marmalade.
About the author:
Barbara Swell learned the art of old-time cooking from her Grandmother while growing up in West Virginia. She’s written three historic cookbooks, and also teaches old-timey cooking retreats. Barbara lives in Asheville N.C. with her husband Wayne and their three teenagers.