Explore nostalgic bread recipes from different cultures, evoking memories of home kitchens and family gatherings.
The Rich History of Bread Making
For thousands of years, bread has held a significant place in cultures around the globe. Flatbreads from ancient Egypt and San Francisco's sourdough each reflect the region's history and resources. Research shows that in the early 1900s, almost 90% of households made bread from scratch, a tradition often passed down through generations, particularly among women who would gather to bake and share techniques learned from their mothers.
However, as our lives became busier and convenience foods flooded the market, these cherished traditions faded into the background. Recent trends show a shift as many are now looking to rekindle their connection to these age-old practices. In fact, a 2022 study found that home baking increased by 42% during the pandemic, highlighting a renewed interest in baking homemade bread.
Rediscovering An Old Fashioned Recipe
In a very used and worn Bero 13th edition cookery book from 1931, there is a simple recipe for making bread in an instant! No fussing and faffing, just a quick mix and bake! Want to know more? Well, with some simple household staples, you can have a go at making this recipe, which will transport you back to simpler times.
Milk Fadge
A last-minute recipe, when you just need some bread fast!
Ingredients:
1-Ib of BE-RO FLOUR
1 teaspoonful of salt
Half Pint of MILK
Instructions:
Mix Flour and Salt in a basin; rub in the Lard. Make into a dough with the Milk (a little over a half-pint may be necessary). Cut into two portions. Roll out to about an inch thick, and place on a greased baking sheet. Bake in a MODERATELY HOT OVEN (375 - 425 degrees Fahrenheit) about 30 minutes
The above recipe is as per the original recipe book, and the ingredients are of the time, i.e. the use of Lard. You can always make changes to suit the modern-day taste. The flour is by the way self-raising and in the 1931 recipe book there are two pages devoted to the positives of the use of self-raising flour in recipes, with strict instructions in a bold font, advising not to use Baking Powder with Be-ro self-raising flour.
Incidentally, this 1931 gem of a recipe book, references the use of coal ovens and achieving the ideal temperature range for the most perfect bread, cakes, and pastries. How things have changed!
Having used many of these recipes over the years, it is very necessary to say a BIG THANK YOU to Bero for their guidance of many a baker. if you can get hold of one of these marvelous recipe books, you will enthralled.
Keeping Traditions Alive
Baking bread using old recipes helps preserve cultural and family traditions. The act of baking connects us with our ancestors and honours the generations that came before us. By reviving these old recipes, we indulge not only in delightful flavours, but also in the stories and experiences they represent.
Sharing these baked goods with loved ones can spark discussions about history and cherished memories, allowing these timeless recipes to live on in new stories.
Cherishing Our Culinary Heritage
In today's fast-paced world, taking a moment to enjoy the comforting flavours of a variety of nostalgic bread selections is vital. Rediscovering these treasured recipes enriches our lives and brings a sense of continuity and connection to our kitchens.
Of course, if you try the recipe and it is not quite to your taste, you can experiment with other recipes. And if all else fails, head over to the bakery!
Happy baking!
Our White Sourdough is available every Thursday. To enjoy, please order on a Tuesday to collect on a Thursday from a shop of your choice.