Nieuw Amsterdam Bread

“In New Netherlands as in every place where the Dutch plant a colony…Dutch ways, Dutch notions, the Dutch tongue lingered long. To this day, Dutch influence and Dutch traits, as well as Dutch names, are ever present and are a force in New York life.” Alice Morse Earle, Colonial Days in Old New York, 1896…

Bread for a Better World

“It is the wife, the mother only—she who loves her husband and her children as woman ought to love, and who rightly perceives the relations between the dietetic habits and physical and moral condition of her loved ones, and justly appreciates the importance of good bread to their physical and moral welfare—she alone it is,…

Comfort Bread

“Look at them as they once were, and will be again…How entirely contented, and even joyous, are they! The humblest and hardest toilers are radiant with self-satisfaction, as if there were neither labor nor care to-morrow. They drink, and laugh and chat energetically and boisterously, as if they really relished it, and smoke, and sing…

Winter Sabbath Bread

“Thus shall the days as God designed, Improve my health, unbend my mind; And Monday morning, free from pain, Cheerful I’ll go to work again.“ The New England Farmer and Gardener’s Journal, 1838 Americans have had a complicated relationship with the Sabbath since the post-Revolutionary period, at least. Among the pious of colonial New England,…

Dainty Bread

“The new woman, in the sense of the best woman, the flower of all the womanhood of past ages, has come to stay — if civilization is to endure. The sufferings of the past have but strengthened her, maternity has deepened her, education is broadening her — and she now knows that she must perfect…

Industrial Bread

Emerging from the turbulent, transformative nineteenth century, Manhattan was a well-established manufacturing dynamo, powered by a constant inflow of foreign workers. The city’s ethnic and cultural character had always been varied, but decades of flux had left it fragmented, with working- and middle- and upper-class New Yorkers occupying virtually separate and mutually hostile New Yorks….

Jet Age Bread

Until the middle of the twentieth century, in the United States, gourmet cooking was something associated with precious, effete members of the fashionable upper class. It was about haute cuisine, served with great formality, but it was also about snails and calves’ brains and, possibly, chocolate-covered ants. Middle-class Americans weren’t encouraged to fuss over their…

Purist Bread

The purist tradition is reactive. It’s a slightly highbrow, civilizing response to the enthusiasm American cooks, ably assisted by Madison Avenue, developed for factory-processed foods by the mid-twentieth century. Before canned vegetables and canned soup, cake mix and pudding mix and Cool Whip came to define normal, down-to-earth food style for virtually all Americans, cooking…

Inner Bread

This simple recipe, intended to provide scaffolding for improvisation and context for peaceful awareness, was created by Edward Espe Brown, then a monk-in-training at the tranquil northern California Tassajara Zen Mountain Center. It became a gateway bread experience for thousands, if not millions of newly-awakened home bakers in the 1970s. Espe continues to advocate for…