Bread, bread, bread

The staff of life, indeed.

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Author: Serene

I run The Mom Food Project, which was born out of love for my mom and a desire to preserve the recipes of my childhood, which didn't actually exist in written form until I quizzed my mom and wrote the recipes down.

8 thoughts on “Bread, bread, bread”

  1. I tried making injera a while back. I bought some tef flour, followed the recipe, allowed the dough to sour, then fried it according to the recipe. It tasted like dirt.

    I suspect that the souring didn’t go correctly. I’m told that adding a bit of yeast can perk it up to the point that it tastes like injera, not dirt.

    Another kind of bread you might want to try making is Anadama bread. There is a story behind it–the Gloucester fishermen used to return from the sea to corn meal mush and molasses, which got a little tired after a while. One of the fishermen, whose wife was named Anna, mixed the mush into bread dough and baked it, muttering “Anna, d*mn her!” and this bread recipe was born. I have not yet tried a yeast bread; it kind of scares me. But I’ll get around to it. Hope your baguettes do well.

    1. Insanely, the spambot thought this was spam. You WORK here. I need to figure that out.

      But anyway, back to injera: mine tasted… *bitter*, and never seemed sourdoughish. I love Anadama — it’s in my list already. But Piglet has reminded me to add biscuits and shortcakes!

      1. I like working here, SPAMbot or no!

        I wonder if using some of your sourdough starter in the injera batter might do the trick. Never too late to experiment…

  2. Oh, Serene, how I missed you! I know you are busy with school and I hope you are having a moment here an there to breathe:)
    My life has been turned upside down in the last month or two and I am still trying to keep my head above the surface. The worst is over and I can see the light looming in the distance, so future is smiling at me:)
    Making bread is like a therapy for me and just like you, I have managed to perfect my skills with time.
    I am going to borrow some of your recipes, but I’ll leave some of mine for you to try:)
    http://bibberche.com/2012/04/flaky-buttermilk-biscuits/ I am making the biscuits for breakfast tomorrow as my girls requested:)
    http://bibberche.com/2012/01/pogaca-ruzicara-rose-shaped-bread/
    Have a great weekend! Let’s stay in touch!

  3. I do love breads, there is no day that passed by that I haven’t had one, the fact that I can’t live with out bread, any kind is enough.

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