We all have some favorite family bread recipes tucked away.
I know that at certain times I have the NEED TO KNEAD, primarily during the holidays or from October through April.
The rest of the time my Bread Machine Rules.
I thought we could all come together to give us a day of daily bread recipes.
And I mean all breads! White, wheat, banana, braided, etc…
whatever you’re in the mood to share.
Ironically National bread month is November at the beginning of our holiday baking crunch
so why don’t we share the recipes on October 15th to help us get ready?
Just post your recipes anytime until Oct 15, 2008, come back here on October 15th to link to it so that we may all visit you. You can even link to recipes you have previously posted. Add this button to your participating posts and link to this blog. Your blog can be in any language, but a translator on your site will help any who don’t speak the same language.
Bread History According to National Bread Month:
..”It was only after the Pilgrims came to America that baking bread in private homes became the norm. Our ancient forbearers baked bread in communal ovens. These ovens were built on the out skirts of villages, near water due to the extreme fire hazards of the early brick ovens. Later in Europe, after the Romans taught the indigenous peoples about bread making, bread was still baked in large ovens. Except these ovens were not communal ovens they were owned, as was the mill, by the local lord. This made families dependant on the lord for their daily bread. By the Middle Ages baking guilds controlled who and how bread were baked and sold. These organizations limited the number of bakers and bakeries in each village and that meant even impoverished peasants had to purchase bread.
Bread is one of the oldest prepared foods, dating back to the Neolithic era. The first breads produced were probably cooked versions of a grain-paste, made from ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Descendants of these early breads are still commonly made from various grains worldwide, including the Mexican tortilla, Indian chapatis, rotis and naans, Scottish oatcake, North American johnnycake, Middle Eastern Pita bread (Kmaj in Arabic and Pitot in Hebrew) and Ethiopian injera. The basic flat breads of this type also formed a staple in the diet of many early civilizations with the Sumerians eating a type of barley flat cake, and the 12th century BC Egyptians being able to purchase a flat bread called ta from stalls in the village streets. http://en.wikipedia.org/wiki/Bread