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…
Category: Bread Recipes
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…
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…
Cinnamon Buns
Magnus Nilsson’s “The Nordic Baking Book” is a fabulous cookbook. It is far and away the most solid most varied baking book in my library. My daughter and I made these cardamom flavored cinnamon rolls on the last day of this year’s school holiday. They work perfectly as written. The instructions are good, but here…
Bread in Japan
I have only been to Japan once. Fall 2019. I fell in love. My plan had been to return one week per month for a while, starting Spring 2020. I live in California forty minutes from an airport with direct flights to Tokyo so this was a practical concept. Week blocks are practical for me….
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…
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,…
American Pullman Loaf, also called Sandwich Bread circa 1920
The Pullman Loaf , also often published under the more generic name, “Sandwich Bread,” is the classic American soft white crustless bread identified with morning toast, diner grilled cheese sandwiches, and school lunches. It became the focus of attention for the more industrial bakers in the first half of the twentieth century, whose industrial take…
Recipes for Bread History Seminar #14, Domestication of the Bread Grains
Natufian & Pre Pottery Neolithic The first breads were made by Natufian hunter gatherers around 14,000 years ago. Naatufians are the people in southwest Asia that we know for sure first utilized bread grains for bread. We know this because we have proof in the form of archeological remains. Natufians, and the early Neolithic peoples,…
Bread Recipes from the Assize of Bread, Late Medieval England for the Thursday, October 8, Bread History Seminar
Note: Please choose which of the three breads you will make for the Seminar/Workshop on October 8, 2020. Please weigh out the ingredients. We will mix and talk about the recipe after the formal lecture is completed. The English Assize laws dating to the Late Medieval Period, the 1100s and the 1200s, were very simple,…
William Rubel 