December 12, 2013

A Canuck in Kantuck: Prairie bread in the Kentucky hills



For me, it’s not like any other cooking, in part because you are forced to take your time. You cannot hurry the addition of flour, you have to knead the dough until it turns elastic, you have to wait for the yeast to do its job, you have to bake it until the loaf makes a hollow sound when you knock it, and you have to cool it properly before you slice it. It requires patience, but a good loaf of bread, for all its few ingredients, also requires a true mastery of skill — one I’ve been lucky enough to witness.

So, until Christmas, I vow to resume my experiment of weekly batches of bread and, hopefully, get ever closer to recreating a little bit of the prairies among the Kentucky hills.


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Now that school is out, what are your family’s summer vacation plans?

A. No major plans. We will probably hang out around Laurel County.
B. Going to the beach!
C. Kentucky has a lot of wonderful state parks, and we plan to visit a few and enjoy quality family time.
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