by Robin Benzle
"Of all smells, bread; of all tastes, salt."
-George Herbert, English Poet (1593 - 1633)
"The artist needs but a roof, a crust of bread, and his easel, and all the rest God gives him in abundance."
-Albert Ryder, U.S. Painter, 1920
"I don't trust anybody who's never eaten bread with the salt of tears."
-Takeshi Kaiki, Japanese Novelist, 1963
"Stolen waters are sweet, and bread eaten in secret is pleasant."
"I do like a bit of butter to my bread."
-A. A. Milne, English Writer (author of Winnie the
Pooh), circa 1924
"Without bread all is misery."
-William Cobbett, English Journalist, circa 1830
"His kissing is as full of sanctity as the touch of holy bread."
-William Shakespeare, from As You Like It, 1599
"Bread to a man with a family comes first - before his union, before
his citizenship, before his church affiliation. Bread!"
-John Lewis, U.S. Labor Leader, 1963
"With the bread eaten, the company breaks up."
-Miguel de Cervantes, Spanish Writer, (author of
Don Quixote), 1615
"Eat your crust - that's where all the vitamins are!"
-My Mom, circa 1955
COTTAGE DILL BREAD
1 package active dry yeast
3 tablespoons sugar, divided
1/4 cup warm (not hot) water
1 cup small curd cottage cheese
4 tablespoons butter
1 tablespoon minced onion
1 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons chopped, fresh dill (or 1 T. dry)
2 1/2 cups flour
A mixture of dill seed and coarse salt, optional
Dissolve yeast with 2 tablespoons of the sugar in warm water and let proof (get all bubbly), about 10 minutes. Place cottage cheese, butter, onion, salt, baking soda and remaining sugar in a small saucepan and heat through, just until warm. In a large bowl, beat the egg and stir in dill and the yeast mixture. Beat in cottage cheese mixture and flour to make a soft dough. Knead dough on floured surface 10 minutes or until springy. Place in a buttered bowl, turning to coat and cover with a damp cloth. Put in a warm place and let rise 1 hour, or until doubled in size.
Punch dough down and shape into a loaf. Place in a buttered loaf pan and cover again with a damp towel. Let rise in a warm place for 30 - 40 minutes.
Preheat oven to 350 degrees. Bake bread 30 minutes, or until golden brown and slightly hollow sounding when tapped on the top. Remove from pan and cool on wire rack. While still warm, brush with melted butter and sprinkle with a combination of dill seeds and coarse salt.
3 heads garlic
3 tablespoons butter, softened
2 - 3 tablespoons orange juice concentrate
1/2 teaspoon coarse black pepper
1/2 loaf French bread, halved lengthwise
Preheat oven to 425 degrees. Cut tops off garlic to expose cloves and place in small plan. Drizzle with olive oil. Bake 20-25 minutes until lightly browned and soft. Allow to cool.
Squish baked garlic into food processor, discarding skins. Add butter, orange juice concentrate and pepper and puree until smooth. Spread on cut sides of bread and bake until lightly browned.