Baking sweet or savory breads – its an act of creation. Bread literally grows from your hands. You bring the dormant yeast to life, knead the flour into the dough, nature it, care for it, and shape it into a loaf, rolls, or braid it, then bake it until its golden brown and smooth outside, chewy and tasty inside.
Bread baking is one of the most ancient, most elemental rituals. Before there were molds, loaves were usually round. Before there were ovens, dough was flattened for easier cooking. Today, round and flat loaves are still popular, but bread come in all shapes and sizes, and from all kind of grains. Sardinian bakers make very thin crackling rounds called “fogli di music” (sheets of music); from France we get long, crusty baguettes; in Mexico tortillas are most popular; and the Portuguese are known for their light, puffy sweet bread.
Every bread has a unique history.
Originally from Poland, traditionally the bialys are made with sauté onions and poppy seeds. But if you like to indulge yourself, add soft goat cheese on a top and fresh scallions in the dough. Bialys are great toasted with butter or a schemer with cream cheese. Add your favorite breakfast/lunch things like eggs, cold cuts, thin slices of red onion and ripe slices of tomato!Continue Reading…