Forum:

bread

What Bread made You?

Anne Miller

master steward

Posts: 19708

Location: USDA Zone 8a

4949

I like...

posted 1 year ago

4
Number of slices to send:

Optional 'thank-you' note:

Send

I grew up eating Southern Fried Cornbread.

What breads were served in your home when you were growing up?

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

greg mosser

gardener

Posts: 1879

Location: the mountains of katuah, southern appalachia

631

I like...

posted 1 year ago

7
Number of slices to send:

Optional 'thank-you' note:

Send

when i was growing up, my mom made two loaves of some type of whole grain (or using-up-old-cereal) loaves every week.

John F Dean

master steward

Posts: 8935

Location: southern Illinois, USA

3845

I like...

posted 1 year ago

8
Number of slices to send:

Optional 'thank-you' note:

Send

I was raised on the cheapest day old white bread.

Sometime after I moved out on my own I discovered dark Russian Rye bread.

The First Axiom of Life: Don’t do dumb things.

Benjamin Dinkel

Rocket Scientist

Posts: 1104

Location: Province of Granada, Andalucía, Spain

891

I like...

posted 1 year ago

13
Number of slices to send:

Optional 'thank-you' note:

Send

Mostly a very dense, very moist, whole grain rye bread. Had to turn 30 years old to start appreciating it again.
It was tasty when my grandma would make one with butter and salt and “paint” something on it to make it more fun to eat though.

Proudly presenting RocketMassHeaters.com
A good starting point to all RMH research
How Permies.com works

Christopher Weeks

master gardener

Posts: 6960

Location: Carlton County, Minnesota, USA: 3b; Dfb; sandy loam; in the woods

4391

I like...

posted 1 year ago

10
Number of slices to send:

Optional 'thank-you' note:

Send

Garbage. Neither of my parents knew what real bread even was. When I was ten or so, I stopped eating bread until my mom would buy fake "whole grain" bread and then I kept pushing the family into seedier and coarser bread. It's pretty much the opposite of what every other kid wants out of bread.

PEP - BB100 Badge (verified skill)
Skill verified by gir bot

Tereza Okava

steward & manure connoisseur

Posts: 5454

Location: South of Capricorn

3500

I like...

posted 1 year ago

12
Number of slices to send:

Optional 'thank-you' note:

Send

John F Dean wrote:Cheap day old white bread.

Yes, and the occasional trip to the Pepperidge Farm Outlet was a big treat! Just thinking about their white bread makes me hungry... and I don't even eat white bread anymore.

Thankfully I've broadened my horizons a bit beyond that and processed American cheese, but even as a certified foodie and whole grain fan, I do feel a certain fondness.

John Weiland

master pollinator

Posts: 3029

Location: RRV of da Nort, USA

995

posted 1 year ago

13
Number of slices to send:

Optional 'thank-you' note:

Send

Both parents, born in the 1930s, grew up on farms and ate food mostly prepped on site that their respective mothers provided, including bread. But both parents left the farms behind, joined the full-time workforce, and ended up making do where they could. Mom would still make cornbread and biscuits from scratch, but bread was mostly bought as frozen pre-mixed bread dough, later just bagged white or wheat from the mega-grocer. We've almost come full circle now as my sister has gifted us with a fancy grain mill which I hope to try out when the weather gets cooler.

“The most important decision we make is whether we believe we live in a friendly or hostile universe.”― Albert Einstein

Thekla McDaniels

gardener

Posts: 3953

Location: Western Slope Colorado.

1083

I like...

posted 2 weeks ago

12
Number of slices to send:

Optional 'thank-you' note:

Send

“Brown bread”. It was the 50’s. People just couldn’t get enough industrialized food! Commercial bread was white or brown. The brown had a little more of the wheat berry, but it wasn’t whole wheat by any means. There was carmel coloring in it to make it brown.

Best luck: satisfaction

Greatest curse, greed

Anna Hutchins

Posts: 69

Location: Central Kansas. Zone: 6b

I like...

posted 2 weeks ago

13
Number of slices to send:

Optional 'thank-you' note:

Send

John F Dean wrote:I was raised on the cheapest day old white bread.

Sometime after I moved out on my own I discovered dark Russian Rye bread.

Wow, I had forgotten our trips to the day old bread store! Most of what was there was probably garbage but I also remember it fondly. I think we were occasionally allowed to buy Sara Lee cinnamon rolls.

My mom like to cook though so we got a mix of cornbread and biscuits and sugary quick breads that all tasted good. But I think we mostly ate white bread from conventional grocery stores. I do remember not liking sandwiches at all as a little kid and always having to have them for lunch because we were not the wealthiest. Honestly in retrospect the school lunches all my friends were eating were probably not any higher quality.

Dennis Barrow

pollinator

Posts: 1002

Location: 10 miles NW of Helena Montana

583

I like...

posted 2 weeks ago

17
Number of slices to send:

Optional 'thank-you' note:

Send

I grew up on a farm in eastern Montana. My parents and grandparents always provided the majority of our food from the garden.
Sour dough bread was a staple.
I learned from my mom many years later how to bake sour dough bread.
When I started college in the fall of 71 I would get up early, bake a couple loaves, take them to the commons with real butter, slice the bread there, (still warm), and sell a slice for 25 cents.

I remember the guy I share the house with took my bowl of rising dough and set it over the heater vent while I was gone for a few hours. Came back to it overflowing into the heater vent!! It was a mess to clean, but the house sure did smell good for a few days.

Real funny, Scotty, now beam down my clothes!

Tereza Okava

steward & manure connoisseur

Posts: 5454

Location: South of Capricorn

3500

I like...

posted 2 weeks ago

11
Number of slices to send:

Optional 'thank-you' note:

Send

Now that was a smart business deal!! I would have bought that, no questions.

As a youngster, when I visited my grandparents I regularly ate sour rye bread- not sourdough per se, but made with a sour starter (usually potato) and with a definite tang. I love rye bread and its permutations and it's such a delight to finally be able to make a good sour rye myself.

William Bronson

gardener

Posts: 5799

Location: Cincinnati, Ohio,Price Hill 45205

1409

I like...

posted 2 weeks ago

15
Number of slices to send:

Optional 'thank-you' note:

Send

Roman Meal was our regular sandwich bread.
It wasn't wheat bread but it also wasn't wonder bread white.
As a kid I wanted wonder bread, until I had it!
Mom learned about bagels from a friend, long before they were in the stores here, so we got them from Marx Bagels, a kosher New York style bagel bakery.
Bialys was our favorite, but we also got "salt sticks" as a treat when we went to Marx's with Mom.
Soo good.

Mom also bought whole wheat pita bread from a health food store, specifically to stuff them with seasoned tuna and cheese, then bake.
My cousins still talk about this fondly, it was so different than what they were used to.

My dad's people come from Alabama, my mom's people come from Appalachia, so my mom made cornbread...
Mom made hot water corn bread, cornbread muffins,cornbread pancakes and cornbread in a black iron skillet.
I rember one meal where she made three kinds of corn bread, beans , rice, greens and coleslaw.
It was epic!
We call hot water cornbread "corn dodgers", which means something else to most people.
They are my favorite, crunchy on the outside, creamy on the inside, salty and fatty, they go great with beans and rice.

She made strawberry and banana bread as desert/breakfast breads.
She still makes blue berry muffins, from scratch.
She's 86 this year!
She made biscuits from scratch, and with the same dough she made "Shortnin' Bread" in a black iron skillet.
We ate this with "apple sauce" , basically hot stewed apple, or honey or maple syrup, and of course butter.
Soo good.
On holidays we always had rich buttery yeast rolls.
People looked forward to them as much or more than her homemade pies.
Occasionally she would bake fresh crusty white bread to go with homemade strawberry freezer jam and homemade vegetable soup.
This is probably my favorite meal my mother makes.

My grandmother made many kinds of deserts, but only one bread, a delicately crumbed loaf called Sally Lunn bread.
So good.

Eating Bindweed
Eating Buckwheat Greens
Paul explains why I spend time here,better than I could myself.

May Gardner

Posts: 67

Location: Semi-arid USDA hardiness zone 7b, AHS heat zone 11

I like...

posted 2 weeks ago

11
Number of slices to send:

Optional 'thank-you' note:

Send

At first the breads served at home were white bread (the kind you could press together and it'd stick together - I could make balls and shapes with them, and flatten it to cut wafers like the ones used for the Eucharist at Catholic churches) which is the only kind I'd eat other than the egg bagels my grandmother would bring with her every time she visited (several bags of them in her suitcase). My dad would eat rye bread too, but I didn't like the caraway in it. There was also occasionally (rarely) a big production line of making blintzes when my dad got nostalgic for them.

Then when I was about 8 or 9 years old my mom got into adding bran to things, which led to baking breads. One of my favorites was what we called 'Monkey Bread' which was a pull apart bread (basically like little biscuits all baked together in a flat sided round loaf). I would bake with her. We made it like a cinnamon bread too. I made that one for a science fair entry that won 3rd prize.

We baked other breads too, whole wheat (sometimes with extra bran at first) to slice, rolls, buns, etc. We made pizza crust (and pizza of course), bread sticks...

We never made sourdough or baguettes, but my parents would get what they called 'Italian bread' which was like a baguette. They'd warm it in the oven and we'd put butter on it, and they'd sometimes slice it lengthwise to make garlic bread.

Not sure why, but we only had cornbread a couple times (I love cornbread), and we didn't make or have sweet breads (other than cinnamon roll types and pancakes) so didn't do banana breads etc. We did make and have pies, and cookies but that's off-topic, lol.

Kristin Newton

Posts: 4

I like...

posted 2 weeks ago

9
Number of slices to send:

Optional 'thank-you' note:

Send

I grew up in Los Angeles but moved to Japan in 1980. Their idea of bread back then was plain white bread which was awful. I basically gave up eating bread until finally French bakeries started becoming popular. They have really good bread, but I’ve never seen any sourdough bread in Japan. It’s one thing I really miss, along with Mexican food. Your book gives me hope!! Thanks for writing it!

William Bronson

gardener

Posts: 5799

Location: Cincinnati, Ohio,Price Hill 45205

1409

I like...

posted 2 weeks ago

11
Number of slices to send:

Optional 'thank-you' note:

Send

Japan didn't get the "benefit" of being occupied by the French.
Vietnamese food culture has great bread...

In my young adulthood I found an Ethiopian restaurant near where I worked.
The raw beef was ok, but the bread , Injera, was 'chefs kiss' good.
They served the vegetable dishes right on a huge fresh sheet of bread.
I took my sister and dad there, such good memories!

Today I ate Pupusas , from a Salvadorian place, there are so many ways to make corn bread!

Eating Bindweed
Eating Buckwheat Greens
Paul explains why I spend time here,better than I could myself.

Kate Downham

gardener & author

Posts: 3722

Location: Tasmania

2368

I like...

posted 2 weeks ago

15
Number of slices to send:

Optional 'thank-you' note:

Send

I grew up eating packaged sliced loaf and not thinking there was anything special about bread. I made bread with my grandmother once and that made a huge impression on me, the fact that we could make something that is so taken for granted from scratch like that.

Later on I really started enjoying bread when I discovered rye and spelt bread, for a long time, rye and spelt mixes were my favourite, so good!

Sourdough Without Fail Natural Small Batch Cheesemaking A Year in an Off-Grid Kitchen Backyard Dairy Goats My blog

PEP - BB10 Badge (verified skill)
Skill verified by paul wheaton

animal care - air badge (verified skill)
Skill verified by Ash Jackson

textiles - air badge (verified skill)
Skill verified by Ash Jackson

Food Prep and Preservation - air badge (verified skill)
Skill verified by Ash Jackson

foraging - air badge (verified skill)
Skill verified by Mike Barkley

commerce - air badge (verified skill)
Skill verified by Nicole Alderman

Stephen B. Thomas

pollinator

Posts: 1597

Location: Wheaton Labs, Montana, USA

3150

I like...

posted 2 weeks ago

14
Number of slices to send:

Optional 'thank-you' note:

Send

When I first moved out here to Wheaton Labs, I had very little experience baking bread, and never tried anything that needed yeast and to rise. It had only been brownies and cookies of various types, from scratch.

Then I learned the poly-dough recipe, and that pretty much opened the doors wide open for me. Nowadays, I'm to the point that I'm striving to make the Boot team some bread each week. In the cooler months, I bake twice weekly. It's been pretty great, and I think I have solid proficiency with the recipe.

"We carry a new world here, in our hearts..." --Buenaventura Durruti
"Don't wish it were easier. Instead, wish you were better." --Jim Rohn

PEP - BB20 Badge (verified skill)
Skill verified by gir bot

Carla Burke

Rusticator

Posts: 10092

Location: Missouri Ozarks

5628

I like...

posted 2 weeks ago

11
Number of slices to send:

Optional 'thank-you' note:

Send

Biscuits, cornbread, cheap white bread, and when my mom remarried, Brownberry Healthnut Bread, because my step dad liked it. It was an occasional treat, for me, because it was expensive, and there were 6 of us kids, in that house.

"The only thing...more expensive than education is ignorance."~Ben Franklin. "We can easily forgive a child who is afraid of the dark; the real tragedy of life is when men are afraid of the light." ~ Plato

T. Woolf

Posts: 57

Location: Montana

I like...

posted 2 weeks ago

15
Number of slices to send:

Optional 'thank-you' note:

Send

Wonder Bread, but this was the early 70s. Yeah, nasty. But sometimes it was so fresh one time a friend of mine and I ate an entire loaf! My mom tried to get me to eat "whole wheat" which was basically a really lousy version of white bread. Nowadays if we eat commercial bread, it's usually with seeds, oats, and whole grains. Or I just bake my own.

That being said, I have a terrible fondness for Franz Texas Toast. Because...well...I've been corrupted.

"Good tea. Nice house." -- Lt. Worf, TNG

Tereza Okava

steward & manure connoisseur

Posts: 5454

Location: South of Capricorn

3500

I like...

posted 2 weeks ago

10
Number of slices to send:

Optional 'thank-you' note:

Send

Kate Downham wrote:that made a huge impression on me, the fact that we could make something that is so taken for granted from scratch like that.

I think bread is a great gateway for people learning how to cook, ferment, brew, etc: you make something that is so much more than the combination of the ingredients, and it also entails nature, biology, chemistry, and a little bit of magic (because it's a living thing, and it can't be entirely controlled). I always love to give people bread, and when they start to get interested in making it I always feel like "yes, I've infected another brain!!"

Olga Booker

pollinator

Posts: 771

Location: South West France

299

posted 2 weeks ago

15
Number of slices to send:

Optional 'thank-you' note:

Send

Well, it goes without saying that fresh, crusty French baguette was the staple in our house. Such a staple it was, that even to this day, I cannot eat a meal without bread!

When I was young, every small village had it's own bakery and everyone bought fresh bread everyday. In those days, bread was made on the premises and I remember, as a kid, going to chat with the baker on a summer's evening while he had a smoke at the back of the bakery, waiting for his dough to rise. He often invited us in on a cool evening, to show us how it was made and to keep us warm. It was of course made with sourdough. My grandma's village had 3 bakeries and the bread tasted different in each one of them!

A lot of villages still have their bakeries but I doubt that the bread is baked on the premises, and even if it is, the dough is undoubtedly made commercially somewhere else.

Love is the only resource that grows the more you use it.
David Brower

T. Woolf

Posts: 57

Location: Montana

I like...

posted 2 weeks ago

8
Number of slices to send:

Optional 'thank-you' note:

Send

William Bronson wrote: Roman Meal was our regular sandwich bread.
It wasn't wheat bread but it also wasn't wonder bread white.

OMG, that's a blast from the past! Roman Meal, yeah, I remember it. What the heck was in that? 🤔

"Good tea. Nice house." -- Lt. Worf, TNG

Thekla McDaniels

gardener

Posts: 3953

Location: Western Slope Colorado.

1083

I like...

posted 2 weeks ago

11
Number of slices to send:

Optional 'thank-you' note:

Send

Roman meal! What a blast from the past for me. It had flax seed meal and sunflower seeds in it. I don’t know what else but it was a huge step up from the “brown bread” of my childhood. I enjoyed “Roman Meal”, and when I was making bread to sell i used that combination in my fresh ground whole wheat dutch oven no knead bread. People liked it (in 2009- 2010).

After Roman meal was so well received(in about the 60s and 70s) and and there began to be an interest in “organic” food and health food, pretty soon there was a very dense bread made in a smaller loaf pan, so the loaf was smaller. It was made by Orowheat, and I it was called “Honey Wheat berry Bread”. That was wonderful bread, real food at last. I loved it! My body appreciated it. It was expensive, but I always bought it anyway. And I think it is still commercially available. If I had to buy bread at a grocery store that would probably be the one.

I always hated wonder bread. If there was a wonderbread sandwich with a slice of ham in it, when I bit the sandwich, the bread between the meat and the roof of my mouth got smashed against the roof of my mouth and stuck there 🤣. In trying to free it I probably looked just like a dog who has a lump of peanut butter stuck in her mouth.

Best luck: satisfaction

Greatest curse, greed

Joylynn Hardesty

master pollinator

Posts: 5488

Location: Due to winter mortality, I stubbornly state, zone 7a Tennessee

2472

I like...

posted 2 weeks ago

9
Number of slices to send:

Optional 'thank-you' note:

Send

In the early years, Nature Made whole grain. Now and then, the tiny rye bread loaves were a treat. I still love rye bread. It wasn't till I made my own first loaf at home that I discovered that it was the seeds that made it soooo sublime! Cause I didn't have any caraway seed to use!

When my big brother started school, Mom would sometimes make us chopped olive and mayonnaise sandwiches. But this HAD to be on white wonder bread. Wheat bread ruins it. Dad and Bro did not enjoy those. The only other use for Wonder bread is to seal up cracks in the window panes.

Once I started school, Mom went to work, we had a bit more dough to spend. So we'd go to the day old bakery every two weeks to stock our upright freezer full. That is, I don't remember much else being in there. For me the seedier the loaf, the better.

For the holidays Grandma would make dough, roll it into small balls. Then place 3 balls in each cup in a muffin tin. Baked up, you get a roll that has 3 easy to separate ‘slices’. She would make both a white flour and wheat flour version. Yum.

'What we do now echoes in eternity.' Marcus Aurelius
How Permies Works Dr. Redhawk's Epic Soil Series

Kate Downham

gardener & author

Posts: 3722

Location: Tasmania

2368

I like...

posted 2 weeks ago

4
Number of slices to send:

Optional 'thank-you' note:

Send

Olga, reading your post is making me crave baguettes! I think I will have to bake some very soon!

I hope there will be a revival of small bakeries run by bakers who do things their own way.

Sourdough Without Fail Natural Small Batch Cheesemaking A Year in an Off-Grid Kitchen Backyard Dairy Goats My blog

Carla Burke

Rusticator

Posts: 10092

Location: Missouri Ozarks

5628

I like...

posted 2 weeks ago

Number of slices to send:

Optional 'thank-you' note:

Send

Joylynn Hardesty wrote:For the holidays Grandma would make dough, roll it into small balls. Then place 3 balls in each cup in a muffin tin. Baked up, you get a roll that has 3 easy to separate ‘slices’. She would make both a white flour and wheat flour version. Yum.

Those are Parker House Rolls. Pretty famous recipe she was serving up, there! Nice!

Joao Winckler

pollinator

Posts: 478

Location: UK

175

I like...

posted 2 weeks ago

7
Number of slices to send:

Optional 'thank-you' note:

Send

Grew up on mass-produced white bread in Portugal, the kind that goes stale in a day. The big change for me was living near a proper wood-fired bakery for a couple years, that sourdough with a thick crust was something else. Still chasing that memory with my own bakes.

Leaftide - garden planner w/ 876 plant types. Need permaculture testers for fruit trees & perennials. Free Pro month for detailed feedback, even just suggesting plants

Anne Miller

master steward

Posts: 19708

Location: USDA Zone 8a

4949

I like...

posted 2 weeks ago

4
Number of slices to send:

Optional 'thank-you' note:

Send

Several folks have mentioned Wonder Bread. That is the bread that my mom probably bought. I remember colorful balloons on the bread wrapper.

Does anyone remember when bread came in paper rather than plastic?

Back then folks could put the loaf into a hot oven and have nice hot bread like it was fresh baked.

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

Olga Booker

pollinator

Posts: 771

Location: South West France

299

posted 2 weeks ago

14
Number of slices to send:

Optional 'thank-you' note:

Send

Olga, reading your post is making me crave baguettes! I think I will have to bake some very soon!

I hope there will be a revival of small bakeries run by bakers who do things their own way.

HI Kate,

Glad I made your mouth water!

Yes, I hope so too. Actually it is happening in France quite a lot , because as you may know, bread is a serious matter here. After all, it started a revolution when Marie-Antoinette told the peasants to go and eat brioche when they had no bread!

Baguettes are not what they used to be. For sure, they are still deliciously crusty, but they are made with quick rising agents, which doesn't do much for your guts' health.

The new generation of bakers are quite often ambulant and you will find them in the markets. Luckily, there are markets everyday of the week somewhere nearby.

Anyway, I hope you will bake en enjoy your baguette!

Love is the only resource that grows the more you use it.
David Brower

William Bronson

gardener

Posts: 5799

Location: Cincinnati, Ohio,Price Hill 45205

1409

I like...

posted 2 weeks ago

12
Number of slices to send:

Optional 'thank-you' note:

Send

I do like "wonder bread" one way.
As a grilled "cheese".
I put cheese in quotes because it's American cheese.
The bread should be slathered in margarine before grilling and the soup should be sickly sweet tomato, from a can.
Pickles optional,but if they are there, they better be neon green in the inside.

This mutant "food" is beloved to me, and many of my generation.
It's the only cafeteria food item that I rember fondly.
I could start a food truck selling it and rake in the bucks.
I could sell the artisanal version of it right along side of it and I bet they would do equally well.

This is my equivalent of fairy bread, obviously bad for you but it just hits right.

Eating Bindweed
Eating Buckwheat Greens
Paul explains why I spend time here,better than I could myself.

Ac Baker

pioneer

Posts: 536

146

I like...

posted 2 weeks ago

14
Number of slices to send:

Optional 'thank-you' note:

Send

I grew up next to one set of grandparents, and my Grandma showed me how to make whole grain yeasted bread. I think that was their staple bread.

My partner D's Mum used to do the same. So when we had our own place after college, we used to make it. Now we have inherited D's late mother's double-skin bread pans.

But since I developed fructans-interant IBS last year, I'm passionate about sourdough baking now!

--
"Whitewashed Hope: A Message from 10+ Indigenous Leaders and Organizations"
https://www.culturalsurvival.org/news/whitewashed-hope-message-10-indigenous-leaders-and-organizations

William Bronson

gardener

Posts: 5799

Location: Cincinnati, Ohio,Price Hill 45205

1409

I like...

posted 2 weeks ago

7
Number of slices to send:

Optional 'thank-you' note:

Send

Ac Baker wrote:I Now we have inherited D's late mother's double-skin bread pans.

I'm not familiar with these, how do the work?

Eating Bindweed
Eating Buckwheat Greens
Paul explains why I spend time here,better than I could myself.

Ac Baker

pioneer

Posts: 536

146

I like...

posted 1 week ago

11
Number of slices to send:

Optional 'thank-you' note:

Send

William Bronson wrote:

Ac Baker wrote:I Now we have inherited D's late mother's double-skin bread pans.

I'm not familiar with these, how do the work?

As I understand it, having a double skin makes it much less likely the loaf will burn. It distributes the heat more evenly, and I think a seam layer gets created in the air gap for a moist, steady cook.

The pans I have must be c. 50 years old. But Tefal apparently have their own modern ones that they call 'Airbake' (echoing 'Air frying' maybe) that are the same principle.

--
"Whitewashed Hope: A Message from 10+ Indigenous Leaders and Organizations"
https://www.culturalsurvival.org/news/whitewashed-hope-message-10-indigenous-leaders-and-organizations

Anne Miller

master steward

Posts: 19708

Location: USDA Zone 8a

4949

I like...

posted 1 week ago

3
Number of slices to send:

Optional 'thank-you' note:

Send

Is a double skin bread pan something that is two layer of metal? With an air space between the layers?

I do not have any though friends do have them.

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

Ac Baker

pioneer

Posts: 536

146

I like...

posted 1 week ago

7
Number of slices to send:

Optional 'thank-you' note:

Send

Yes, made with two layers of metal, with an air-gap and steam holes.

--
"Whitewashed Hope: A Message from 10+ Indigenous Leaders and Organizations"
https://www.culturalsurvival.org/news/whitewashed-hope-message-10-indigenous-leaders-and-organizations

Kevin Olson

gardener

Posts: 558

Location: The Old Northwest, South of Superior

355

I like...

posted 1 week ago

11
Number of slices to send:

Optional 'thank-you' note:

Send

Brownberry Health Nut and Orowheat were mentioned upthread, and I definitely remember those. After I was a bit older, my mother could sometimes get the Health Nut bread from the returned bread store. Sometimes slightly stale Egekvist doughnuts, too, though not very often. Also English muffins from the returned bread store, If I recall correctly.

My mother did make bread "from scratch" - mostly white, sometimes "whole wheat", meaning store bought whole wheat flour, so not truly whole meal - and later, when she had more kids to wrangle (and I'm sure I needed more than my fair share of wrangling!) and less time, the frozen loaves of dough from the freezer section at the supermarket, to be thawed, raised and baked at home. I remember having the "heel" toasted, with butter, cinnamon and sugar, as an after school snack.

She often made quick breads from scratch: corn bread, sometimes in a muffin pan, sometimes baked in an 11X13 pan; muffins (banana nut, with pieces of walnut and made with overly ripe bananas) or quick bread loaves (less monkeying around than with greasing or lining the muffin pans); scratch made pancakes or waffles (waffles often had a white gravy, with chicken or tuna, onion and small green peas - only rarely with jam or syrup). Baking powder biscuits were also pretty common, sometimes with the white meat gravy, as for waffles. I think she mostly used Bisquick for biscuits when I got older, but I am fairly certain they were made "from scratch" when I was younger, because I remember the "Clabber Girl" can.

My paternal grandmother always had Siljan Rye Crisp when we visited her. Rye crisp still takes me back to those days. After I had graduated from university with an engineering degree, I worked nights at a grocery store, stocking shelves (engineering jobs lying pretty thinly on the ground, in those days), and I would buy a loaf of cocktail rye and make a zillion tiny rye bread and sharp Cheddar cheese sandwiches - so good! With or without caraway, I'm a fan of rye.

These days, I'm on a low carb/keto diet for a specific health reason, so I don't eat bread very often, though I am hoping to get back into making whole meal bread from home ground whole meal flour.

"Ah, but a man's reach should exceed his grasp,
Or what's a heaven for?"
Andrea del Sarto by Robert Browning

Thekla McDaniels

gardener

Posts: 3953

Location: Western Slope Colorado.

1083

I like...

posted 1 week ago

10
Number of slices to send:

Optional 'thank-you' note:

Send

I remember the three pack of frozen dough! After my mother died (I was 11) my sister and I were expected to do all the “women’s work”, including the cooking. And our father (alcoholic, fitting descriptions suitable for cider press only) put a lot of pressure on us to be frugal.

The frozen bread was pretty easy, and was much tastier than the “brown bread” from the store.
I think the frozen dough had a “wheat” option, but 🤷🏻‍♀️ that was more than half a century ago, which included a lot of living!

Best luck: satisfaction

Greatest curse, greed

You pay for a gym membership and then you pay a tiny ad to chop your wood?

better than an outhouse, and can be indoors

https://www.richsoil.com/willow