Fine baked goods
have long been symbols of warmth and love. One of my fondest memories of bread
is the cinnamon bread that my Baba (grandmother) Leah made. I learned about
the love of baking from her. No one has ever been able to duplicate her
cinnamon bread or challah, because she did not write down the recipe. She
added ingredients by feel (handfuls and “glasses” rather than standard
measures) and experience. Every time I bake I use her wood bread board to
shape my loaves. I have tried to imitate the flavor of her bread, but it
has turned in a mere memory of the love she put into the bread. Since I
use whole wheat flour in my recipes, my cinnamon bread has a more robust
and fuller flavor than her white flour based loaves. While the flavor is
not the same, even my father (of blessed memory) liked my bread.
Bread is what changes a
snack into a meal. Great bread is never relegated to the sidelines of a
meal; it is the center of the meal. This book has easy to follow recipes,
commentary, directions on preparation techniques and ingredients, and help
for making the recipes in and Israel.
About the Author
By training Daniel D.
Stuhlman is a librarian, professor, and writer. He bakes bread every week
for his own enjoyment and for his guests.