Bake up your great grandmother’s wholesome, tasty hearth-baked breads in your own kitchen today! You’ll be amazed by the stunning loaves and rolls you pluck from new or vintage cast ironware, baking stones, or everyday gizmos that produce yesterday’s radiant cooking environments for your modern oven, wood fireplace, or campfire. Recipes from 1820 through 1920 include harvest apple bread, whole-grain little gem breads, oat sandwich loaf, buttermilk rolls, and lots more. Cookbook contains oodles of period photos and bread-lore and is appropriate for all skill levels. 5 1/2 x 8 1/2, 72 pages
YEASTED BREADS: Apple brown bread, Boston, brown bread, brown bread, home-ground wheat bread, honey cornmeal bread, mid-morning peasant loaf, oatmeal bread, orange currant rye bread, overnight un-kneaded bread, overnight un-kneaded cheese bread, overnight un-kneaded pizza dough, overnight un-kneaded whole grain bread, rustic country sourdough bread, rustic farmhouse family bread, rye n’ Indian, third bread, welsh pan or pot bread, wild yeast (sourdough) bread. LITTLE BREADS: buttermilk rolls, herbed crescent rolls, monkey bread, onion poppyseed bialys, potato parker house rolls settlement bread, whole wheat English muffins, GEMS: apple gems, cornbread gems, graham gems, half-cup thirded gems, popovers, orange marmalade.