There are a lot of food traditions surrounding Lent and Holy Week. One that I like is the traditional pretzel shape being representative of someone in prayer. Unfortunately, I am not ready to deal with the hazards of lye to make prezels this year.
Hot Cross Buns are another traditional Lenten treat. I enjoy making them every year and we will be baking them every Friday during lent. I’m not sure how well they will sell, so this first Friday, we will only make a few dozen. If they sell out quickly, we will make more of them the next week. Please send me e-mail if you would like to reserve some.
Another new bread we baked for the first time this past Saturday was Corn Bread. Instead of being soda leavened as is the southern tradition, this one is a yeast bread. And the pedigree of the formula is pretty special too. It was originally baked by the US team at the World Cup of Baking in 1996. Me being me, couldn’t leave well enough alone and I added a bit of Sue Raker’s Keweenaw Gold organic honey to the mix to give it a little sweeter and more complex note. It’s a very nice bread, so start planning for chili Saturday night because we will be baking it again on Saturday.
Thanks for all the support. We’ll see you at the bakery soon.