The Ultimate Bread of Dreams, Cast Your Vote!

 

Happy It’s Almost the End of February, Chers Lectours!

(Dear Readers!)

If you’ve arrived from Instagram, thank you for checking out my website. Merci beaucoup for your love of journeys, fires, enlightenment, travel, and of course, bread.

No matter what kind of work you do, it feels nice to be seen, right?

So, I want to hear you, better. And for this to be your place, the place where you have one of those quirky, and surprisingly meaningful conversations, so please take a minute to tell me, what below sparks your interest the most?

  1. World-wide news about artisanal bread? Bread Festivals and Competitions!

  2. Local news about amazing bakers and bakeries?

  3. Literary news of exciting and compelling novels and films about food and journeys?

  4. Recipes so you can create the Bread of Dreams at home?

  5. Communal Bread - hands-on class opportunities at C’est si Bon! Cooking School.

  6. Bread Travel - group opportunities to visit bread-related destinations.

So, hit reply and let me know what you knead in your life.

Next! I’m so excited to get The Official Companion Cookbook: The Bread of Dreams, Recipes and Portraits of the Mistresses of Psomi into your hands. (And your hands on the Bread of Dreams.)

Photos have been added. Recipes tested. Retested. And in some cases, tested again. Once the edits come back from my collaborators - I’ll begin the seed box giveaway on Instagram. So, yes, another question. Which recipe and ingredients should be tucked into the seed box for the Grand Prize?

Please pick one recipe from below and send me your answer:

  1. The Efta's Chickpea Sangak - this is a fluffy textured pan-bread made by the Efta’s (the original Mistresses) with chickpea flour and topped with a gorgeous cabbage salad.

2. Maman's Sweet Trakhanas Cake with Yoghurt, Figs, and Honey - a dense grain-cake with dried figs and honey, not too sweet, but just right for breakfast or a snack.

3. Epi and Eleone's Chestnut Panis Focacius with Tomato and Thyme - a chewy darkish flatbread topped with a tomato-thyme confit

4. Paillard's Kesra Matlouh, Snails of Bread from the Date Tree - spirals of a delicious light bread smeared with date sugar, caraway, poppy, and cumin seeds.

5. Beauté's Ferro Di Cavallo, The Horseshoe Of Sekhmet, Winter’s Passing - an emmer, spelt, and French white flour bread with toasted walnuts shaped to resemble a horseshoe.

6.Madame Bouquin's Taboon Breads and the Apple Tree - a soft flatbread pressed with chopped field herbs and apples. traditionally made in a tabun, or tandoori oven.

7. Grigne's and Angeline's Touarits: Tunisian Millet Breads Stuffed with Savory Cherries - a fat dough of cooked millet, whole wheat and bread flour, filled with dried cherries, long pepper, and black mustard seeds.

8. Perpetua's Manaqish Bil-Kishk in Maman's wood-fired oven - this smoky pizza dough combines “grano arso” and white flour topped with kishk, a Middle Eastern preparation of bulghur wheat and dried yogurt. Perpetua adds roasted eggplant, onions, and tomatoes to the kishk for a complex topping.

Please hit reply and vote for your favorite Bread of Dreams. Please vote by March 1. I’ll let you know next time, what shakes out and how to enter the Grand Prize Giveaway.

 
Dorette Snover