Another interesting article! Thank you so much. I read an article recently about Washington's master baker during the war, Christopher Ludwick from Germany and there was a stamped cookie recipe ( I think gingerbread with the article). The bread I will have to think about (not a fan of rye-too strong for my tastes and also not used to it being from the south). It was amazing to me to think of the logistics for baking bread for a large number of troops!
Yes, Deborah, I’ve heard of the gingerbread baker, thank you. That’s a story we hear around Christmas each year. Rye is really a lovely bread flour. Carolina Ground in NC carries a couple rye flours. They are fabulous in chocolate chip cookies, too. Rye adds spice to wheat if that helps you envision things. Adds something a little extra. Like a dash of bitters in cocktail making.
Um, spice to wheat, I've never thought of that! Mr. Ludwick was quite a patriot and used some of his own money when needed to feed the troops. He ended up without funds and had to ask for funds from the government. Thank you for your columns.
I live just up the road from Mount Vernon. I had no idea about the bread baking days. Definitely putting it on my must-do list. Your bread looks delicious, Anne. I am still in cookie-baking mode but pretty soon I'll be back to regular baking. I've bookmarked many recipes to make from Baking in the American South, and now I will add this bread to the list.
Lucky you, Domenica! I know bread baking is so fall, but I couldn’t resist the tie-in with July 4. It was too hot to run this recipe that week, and it’s still hot, but at least the promise of fall is in the air.
I have to buy the rye flour and then I will bake this bread. I love hearty breads and this one seems like a winner. I also appreciate the history. I am happy we have ovens and equipment to make this bread not so complicated. Thanks again for great information.
This is fascinating — and what dedication! Your bread looks gorgeous, Anne. I’m blown away by traveling with a 3000lb oven, Wow! And learned a lot about Washington.
Anne. I love all your writing. When we lived in London, we had a cherry tree outside our kitchen window. I went to the library and found Martha Washington's cookbook.with her pie recipe. She starts out, "Ye take ye fairest cherries....". C
I prefer shorter bake times in the oven during the heat of summer. Your recipe for Granny's Sourdough Biscuits is magical. I also love making Amy Scherber's Walnut Scallion Whole Wheat Wands which bake quickly. Thanks for a fascinating article!
Very welcome! I understand about the oven bake times. Believe it or not I multi tasked this recipe while getting hamburgers ready to grill. It’s a recipe and a way of making bread that fits into already scheduled programming!
Wonderful post and very excited to read Mr. Cherry’s books when they come out. Just fascinating! And thanks to Jolene Handy, whose post steered me to your great post.
Another interesting article! Thank you so much. I read an article recently about Washington's master baker during the war, Christopher Ludwick from Germany and there was a stamped cookie recipe ( I think gingerbread with the article). The bread I will have to think about (not a fan of rye-too strong for my tastes and also not used to it being from the south). It was amazing to me to think of the logistics for baking bread for a large number of troops!
Yes, Deborah, I’ve heard of the gingerbread baker, thank you. That’s a story we hear around Christmas each year. Rye is really a lovely bread flour. Carolina Ground in NC carries a couple rye flours. They are fabulous in chocolate chip cookies, too. Rye adds spice to wheat if that helps you envision things. Adds something a little extra. Like a dash of bitters in cocktail making.
Um, spice to wheat, I've never thought of that! Mr. Ludwick was quite a patriot and used some of his own money when needed to feed the troops. He ended up without funds and had to ask for funds from the government. Thank you for your columns.
You are welcome! I have not made the Ludwick gingerbread, but perhaps will put that on my holiday list!
I live just up the road from Mount Vernon. I had no idea about the bread baking days. Definitely putting it on my must-do list. Your bread looks delicious, Anne. I am still in cookie-baking mode but pretty soon I'll be back to regular baking. I've bookmarked many recipes to make from Baking in the American South, and now I will add this bread to the list.
Lucky you, Domenica! I know bread baking is so fall, but I couldn’t resist the tie-in with July 4. It was too hot to run this recipe that week, and it’s still hot, but at least the promise of fall is in the air.
I have been eyeing your baba au rhum recipe…
It’s a goodie and so easy to pop into a Bundt pan to rise and bake.
I have to buy the rye flour and then I will bake this bread. I love hearty breads and this one seems like a winner. I also appreciate the history. I am happy we have ovens and equipment to make this bread not so complicated. Thanks again for great information.
Karen, you’ll love it. Even better toasted too!
This sounds yummy.
Enjoyed learning the history.
I don't bake a lot in summer.
I get it! Save for whenever it cools off. Crazy summer!
Best wishes from across the pond. Julie.
Thank you, Anne! This is the kind of baking rabbit hole I just LOVE to go down. I can’t wait to make this one!
This is fascinating — and what dedication! Your bread looks gorgeous, Anne. I’m blown away by traveling with a 3000lb oven, Wow! And learned a lot about Washington.
A Dutch oven is way simpler! Fabulous bread too, Jolene. Possible in a modern Chicago apartment. ❤️
Sounds like a plan! xx
Fascinating article. T
Marvelous post and information, all fresh and new to me. Thank you for all it took to learn about and write this wonderful piece.
It was a treat, Rona. I had no idea the story behind colonial bread. And what Justin Cherry has done and uncovered is fascinating!
I came looking for the recipe but could not find it.
Your old friend and childhood pest.
Pittman
Got to read the post, it’s at the end!
MY bad, there it is!
Might try it as I like hardy rustic breads!
Anne. I love all your writing. When we lived in London, we had a cherry tree outside our kitchen window. I went to the library and found Martha Washington's cookbook.with her pie recipe. She starts out, "Ye take ye fairest cherries....". C
Love this, Carole. I will remember to add my fairest cherries the next time I bake pie. ❤️
I prefer shorter bake times in the oven during the heat of summer. Your recipe for Granny's Sourdough Biscuits is magical. I also love making Amy Scherber's Walnut Scallion Whole Wheat Wands which bake quickly. Thanks for a fascinating article!
Very welcome! I understand about the oven bake times. Believe it or not I multi tasked this recipe while getting hamburgers ready to grill. It’s a recipe and a way of making bread that fits into already scheduled programming!
Thank you! I love learning the history behind the bread making and I had no idea that it was regulated so by the crown.
I didn’t either, Judith. Seemed they regulated a lot. ❤️
Wonderful post and very excited to read Mr. Cherry’s books when they come out. Just fascinating! And thanks to Jolene Handy, whose post steered me to your great post.
I made it in a bread machine, 1.5 pound setting. Sticky dough and I added 2 tablespoons of vegetable oil. Turned out ok, dense but good crumb