In St. Paul, Minnesota, a diverse group of men and women have found each other, united by a single passion: baking bread. Once a month, a professional production bakery is transformed into a lively forum for those hooked on this satisfying ritual. Veteran journalist and club member Kim Ode invites novices and masters alike to join these dedicated bakers in the kitchen as they share family traditions, experiment with new ingredients, exchange tips, and roll up their sleeves to work the dough. Over seventy favorite recipes emerge from intimate profiles of the club members who perfected themafrom the accountant and her nearly flawless baguette to the former Iron Ranger who shares the secrets of her grandmotheras strudel-like potica. The clubas newest member, a book designer who was given a copy of The World of Breads nearly four decades ago, has since transformed the bookas anadama recipe into a peppery delight, swapping out molasses for chipotles and butter for bacon fat. Ode demystifies this ancient art with special sections on aBread Wisdom for Beginnersa and aSeasonal Favorites, a and club founder Dan aKleckoa McGleno offers a step-by-step guide to starting a bread club in your own hometown. Whether you prefer to bake in solitude or wish to build a community in pursuit of the perfect loaf, this book reveals the true heart of this everyday food.So whata#39;s in all those catalogs and cooking stores? More stuff. Good stuff. Fun stuff. But remember: ita#39;s extra stuff. About Bread Machines Ia#39;ve never used one, but many people swear by them. Those who love them will know how to adapt theseanbsp;...
|Title||:||Baking with the St. Paul Bread Club|
|Publisher||:||Minnesota Historical Society - 2006|