Archive for the ‘Our Daily Bread’ Category

Foraging

Piety Hill Bakery was born out of need, but has grown out of a kind of love.  Back in 2009 when many of us were losing jobs we loved, to keep going, to pay the mortgage, we had to invent new ways of surviving.  I always thought Greenville was a wonderful town, but it lacked real bagels!  so I started making my own and offering them for sale.  This has turned into a humble but necessary avocation.  Another survival skill that I have been learning is to forage for food, and I am loving this simple way to find food for FREE!

Here is a pan of greens gathered from around my yard.  Since I am a beginner I am very careful to only eat plants that I know very well.  Included are dandelions, lambs-quarters, plantain leaves, nasturtium and violet leaves.  I sauted them in olive oil, and then rolled an egg around them.  A little pepper, garlic powder, and voila!  Or blacken them with some green tomatoes, bell pepper and serve on a fresh Piety Hill Baguette!Recommended reading for food foragers:  “Feasting Free on Wild Edibles” by Bradford Angier
“The Wild Vegan Cookbook” by “Wildman” Steve Brill

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French Baguette

“My love costs me dearly, but I’ve baked and set it on the sill for you to consume. We are match and stick. Eaten up quickly and ever full.” ~ Alex Gohde

An authentic french baguette bakes best hot and fast in a wood-fired oven.   In just about 12 minutes the  crust is very crisp, the crumb full of holes, and it is bursting with moisture,  just for the day.  That is why in France, a fresh baguette is picked up each day.  Let us deliver one to you, each Wednesday or Saturday in time for your breakfast.  They are now available piping hot from Piety Hill Bakery. True bread is never meant to keep for a week!

Order a baguette by 8 pm on a Tuesday, and receive it  between 8 and 10  the following morning. They go great with any meal, and would make the Best Sub Sandwhich’s ever for busy folks like us!

Canadian Connections

My father was born in Consort Alberta, and raised on a homestead near Arlee, Saskatchewan.  He was the oldest boy of 11 children.

His parents had left the Caucaus region of  Russia in the early 1900’s  to find a new life in North America, and so my Russian/Canadian connection starts back there.

When he was in his early twenties, my dad’s family moved eastward.  They settled into a much easier life in Niagara Falls, Ontario, leaving behind the rugged  life of the western Canadian prairie.

I inherited many things from my father:  a love of the plains,  cowboys and horses, a passion for building things, and especially his artistic eye, and a “make-d0” frontier spirit.

Even as I make decisions about bread-making I can see this heritage manifesting itself.  There was no doubt from the get-go, that  I needed to make bread the old way. From the numerous wood-fired bread oven styles recorded, I chose to build the 700 year old French oven design, which found its New World resolution in the Quebec clay ovens of Eastern Canada.

And now, as I am deciding which of my all-white bread recipes to offer here at Piety Hill Bakery, I have chosen a recipe passed down from a Canadian woman who was born, raised, and baked bread in a Far North Canadian fishing village some  50 years ago.  She was not my grandmother, but I feel it apropos to call it:  Grandmother’s White Bread.

The recipe is almost exactly like the historic “Sally Lunn”  bread,  much loved by colonial Virginia settlers, except that it does not include eggs.  Better for us all, I figure—less cholesterol.  Old World meets New World!!

available as a pan bread or a boule

Thank you for buying our breads.  They are currently available on Wednesdays and Saturdays.  If we have enough orders we bake in our brick oven, if we have just a few, we bake indoors in our traditional electric oven.  We are  always learning!  Mis-steps are the mistress of learning 🙂 

Call in your order the night before (by 8 pm) at: (618) 581-3480  Or email us at pietyhillbakery@Yahoo.com    

PS.  Thank you for carrying on the Old  World traditions. If your power (or ours) is down, or your computer or phone not working, simply drop off your order in our mailbox.  We will still be baking .

Demonstrations of our wood-fired oven are available at no charge to groups such as Girl-Scouts, Boy-Scouts, DVBS, etc.  Give us a call!

 

 

  (Hi Janet! )

 

FIRE!

I’m so excited!

My brick oven is 95% done and drying out for a few more days. This week I will build small fires in it to cure the mortar, and next week I can begin to use it to bake bread!! Did I say I was excited??

If you are in Greenville, please visit our Piety Hill Bakery oven next weekend. The trolley will be stopping by our homestead on Friday, November 26 during Greenville’s
Come Home for Christmas Celebration.

Inside of me is that 10 year old girl scout, just bursting to make fire from almost nothing. Come learn how to roast chestnuts on an open fire with us! I’ve never done that, have you? All advice welcome!!

Team Earth

I’m very interested in Team Earth. I want to do more.

When my brick oven is up and running, any breads that have not sold at days end, I pledge to donate  to individuals or organizations that want to receive it.

Please call or email me if you would like to have our daily bread delivered at  end of  day to your location. It’s a shame to throw fresh bread out, right? !!  I’ll be in touch in the upcoming weeks to discuss any questions with you. Please do call.

pietyhillbakery@Yahoo.com
(618) 664-0068

Get involved with Team Earth at::  http://www.teamearth.com/Pages/default.aspx  Can you pledge something of your own?

Our Father, Which Art in Heaven

Since starting Piety Hill Bakery back in March 2010,  I now keep “baker’s hours” five mornings a week.  I had heard about that strange time just before dawn,  but didn’t know that I would come to enjoy so many aspects of it.  😀

To help me wake up as I am mixing batches of bagel dough I sometimes turn on the radio and listen to KMOX, St. Louis.  Ever morning at 6 am they play a rendition of the Lord’s Prayer.  This version brought tears to my eyes.

What a great way to wake up to a new morning!