Rustic Oatmeal Bread

I first made this bread while we were on vacation. I don’t remember where we were vacationing, though I am sure that it was at a resort where the fishing was good. As I review my many failings as a husband and father, I especially regret not taking our family on more vacations far away…
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Challah, An Easter Tradition

The first time I made challah (pronounced “hal-lah,” with what sounds like panting as you start the word), I felt as if I had become a real baker. The braided loaves looked perfect to my novice eye. After baking nearly a hundred loaves of challah over the past forty-three years, however, I now recognize that…
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Like James Beard’s Pizza Caccia Nanza

This is another recipe with a “Very good!” note in Jerri’s handwriting, which explains why we have been making and eating Pizza Caccia Nanza for many years. Beard credits the recipe to Edward Giobbi’s book, Italian Family Cooking. It is a garlic bread that is not overpowered by the garlic or the rosemary, the two…
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Like Italian Feather Bread

We bought our copy of Beard on Bread over forty years ago and it still occupies a position of honor among our cookbooks. Beard’s recipe for “Italian Feather Bread” is one of our favorites. It is easy to make, attractive to serve and delicious to eat, especially within three or four hours after baking. The…
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Buttermilk Wheat And Rye Bread

When my father built our house north of Hayward, he hired a carpenter to build the kitchen cabinets. My mother told him what she needed in her kitchen. Her specifications included a flour bin large enough to hold twenty-five pounds of flour, a scoop and flour sifter. The bin was wedge shaped and pivoted on…
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