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Article: ON BREAD ALONE:; BUILDING OF A SOLID FRYBREAD FOUNDATION.(Taste)
- Article from:
- The Santa Fe New Mexican (Santa Fe, NM)
- Article date:
- March 25, 2009
CopyrightCOPYRIGHT 2009 The Santa Fe New Mexican. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: SANDY NELSON
Editor's note: This is the first installment in a series of features on breadmaking by Sandy Nelson, The Desperate Cook, who lives in the great expanse of southeast Utah.
By Sandy Nelson
For The New Mexican
For young rebels in the early 1970s, learning to bake bread was considered a necessary step toward liberation from an unhealthy dependence on processed, packaged foods. My first step was more of a stumble.
I aspired to cook tasty, wholesome, whole-grain breads. How hard could it be when the Egyptians were baking leavened bread more than 4,000 years ago without packaged yeast, mixers and rolling pins?
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