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BREAD --- THE SYMBOL OF FRIENDSHIP AND HOSPITALITY
English - "Bread is the staff of life"
Russian - "Bread is the symbol of friendship
Spanish - "All Sorrows are less with bread"
Italian - "Bread is all food, the rest is accompaniment"
German - "Bread is the symbol of home and family"
Danish - "Bread is better than the song of the birds"
French Saying - "As good as bread"
Slavic Saying - "Without bread, even a palace is sad"
American Indians dance the "Bread Dance" for prosperity and good crops


Featured Recipe Italian Bread My Way...Click Here!
After decades of never even touching a package of yeast, about 2 years ago, I decided to "just do it"! My bread-baking years began. Along my learning curve, there have been quite a few bricks, "door stops", some tears, and some frowns of dismay on Trainman's face. But finally I'm achieving successes which I want to share.

To all my Bread Box visitors, I just want to say that my recipe directions, comments, etc. are by no means the answer to everyone's bread-baking prayers. I've put here what works for me, and even then there is no way I would ever be able to include every last detail or give you any guarantees.

I believe that baking bread is an adventure, a never-ending learning process, simply because of the many variables that can affect the final outcome---like temperature, humidity, water quality, altitude; and, yes even a person's attitude, mood, and approach to a bread recipe, believe it or not.

    The most important things to me are:
  • Make sure you have all the ingredients required; make sure they are the best and freshest.
  • Make sure you have all the necessary equipment to achieve a baked loaf of bread.
  • Try to learn and understand the process - the science, the math, and your environment.
  • Have all your ingredients ready to use before you begin (mis en place).
  • Get into it - "commune" with the dough, get the feel of it, know when it's "just right".
  • Relax and enjoy the whole process from beginning to end.
  • Do not stray from or vary proportions in a recipe unless you know what you are doing.
My hero is Peter Reinhart, chief baking instructor and Johnson & Wales and author of my favorite book "Bread Baker's Apprentice". My support is the Baking Circle message board and my many friends there who help me, advise me, many times have boosted my confidence, and occasionally have sympathized with me.

Come on---Browse Around---Let's Bake Some Bread!
(Click on the title)
Different Flours: Why King Arthur's Flour is Best
Equipment
The Process
Hearth Bread Baking
Troubleshooting
Sourdough and Starters
My Favorite Yeast Bread Recipes
My Favorite Quick Bread Recipes
Where I buy my "Stuff"
Round Table Member Bread Photos
Special! Pan De Campo by Dr. John Raven
Another Special! Wingboy's Lovely Hole-y Bread
One More Special! Special! Breadbakered's Crocodile Bread
Back to My Breadbox
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