Recipes for the Introduction to Egyptian Bread Seminar #22 & Revised for #24

The ancient Egyptian bread that is most often the focus of recreation is the molded conical loaf. Working out how to bake conical loaves in clay molds on an open fire is not a challenge that fits into my interest in historic breads. For me, it is a too specialized product. Emmer and barely are … Continue reading Recipes for the Introduction to Egyptian Bread Seminar #22 & Revised for #24

Salt Rising Bread Recipes and Instructions

Jenny Bardwell, Guest Speaker Bread History Seminar #20 February 18, 2021 9am Pacific: 6pm Belgium: 9:30pm Bangalore SALT RISING BREAD (made with potatoes + cornmeal or garbanzo) Yield: 2 loaves  STARTER:   Slice 2-3 potatoes (with the peel) into a quart mason jar. Add 1 tablespoon of cornmeal, 1 tablespoon of garbanzo flour (optional), and … Continue reading Salt Rising Bread Recipes and Instructions

Recipes: Prison and Slave Breads for William Rubel Thursday Bread History Seminar #19.

These recipes were first published for people attending my Thursday Bread History Seminar on prison and slave breads on February 4, 2020. There is no cookbook where you can look up how to make breads for prisoners, or for the enslaved. Prison and slave breads are really and truly written in the hearts of jailers … Continue reading Recipes: Prison and Slave Breads for William Rubel Thursday Bread History Seminar #19.

Ship’s Biscuit Recipes and Instructions

Jeff Pavlik, Guest Speaker Bread History Seminar #18 January 21, 2021 9am Pacific: 6pm Belgium: 9:30pm Bangalore These are various ways to replicate the basic ship’s biscuit of the eighteenth century using readily available ingredients. The final amount of dough made using these recipes will equal a ration of one pound of biscuits after they … Continue reading Ship’s Biscuit Recipes and Instructions

Using a Bread Stamp from Uzbekistan

I made this cracker with an Uzbek bread stamp. Etsy is where I buy stamps of this kind. They are used to keep flat breads from fully rising. If you don’t prick flatbreads prior to baking, then they will puff up into a ball — desirable in chapati and pita — not desirable for other … Continue reading Using a Bread Stamp from Uzbekistan

English Muffins circa 1750s

The muffin that the English understood as a muffin -- the muffin of the "muffin man", the widely recognized itinerant muffin seller on the streets of English cities, especially London, from the mid-19th century well into the 20th -- is known internationally as the "English muffin." This differentiates from the American muffin, which is single-serving … Continue reading English Muffins circa 1750s

Bread History Workshop #17: Making Historic Breads for the Holidays

There is no lecture associated with this week's event. The week, what is usually a Bread History Seminar and Workshop will just be a workshop. Also, this week, it is on WEDNESDAY, December 23, (NOT THE USUAL THURSDAY) at 9am Pacific. This is 11 am in Columbia, noon in the East Coast, 6pm in Belgium, … Continue reading Bread History Workshop #17: Making Historic Breads for the Holidays