November 21, 2009 - 8:17pm
My Thanksgiving baking
We're going away for Thanksgiving for the first time in over 30 years. The good news is that we will be with both of our sons and their families for the first time in several years. And we'll be together for nearly a week, which will be wonderful.
If we were at home, I'd bake differently, but I need to take breads that travel well and keep well. I am not planning on baking there. So, here's the plan:
Polish Cottage Rye (from Daniel Leader's "Local Breads")
San Joaquin Soudough (2 lb bâtards)
San Joaquin Sourdough crumb (I cut the one that's "staying home")
And, just in case we get tired of turkey and really crave a corn beef sandwich ...
Jewish Sour Rye (from Greenstein's "Secrets of a Jewish Baker")
David
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Should be delicious.
In case I don't see you online again before then, let me wish you and your family a happy Thanksgiving!
We're going to be traveling this year too... I've still not decided whether I'm going to try to bake the day before or once we get to our destination.
-Floyd
To you and your family!
Sylvia
I'm sure just a preview of what's to come for Thanksgiving dinner. I wish you and yours safe traveling and enjoyment of what we are all thankful for. Our families, good health, a roof over our heads and food to sustain.
Betty
And I hope you and your families all have a happy Thanksgiving, too!
David
Beautiful breads as ever!
The bread, of course, but more importantly, the nourishment of family relationships.
Have a wonderful Thanksgiving week and feast!
Your breads look terrific as usual. Have a nice time with your family and happy Thanksgiving.
--Pamela
... to be with both of your sons and their families, probably not the easiest thing to plan since it hasn't happened in many years. And what wonderful breads to sustain everyone through a week of togetherness!
Happy Thanksgiving!
What is the Jewish Rye brushed with?
All the breads look very very good. Like always. I'd love to celebrate a real American Thanksgiving one day, it seems to be such a nice custom.
Salome
The Jewish Rye is Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
The rye bread is brushed with a corn starch glaze before and, again, after baking. The "recipe" for the glaze can be found in Step 11. of the linked entry.
Thanksgiving has gotten away from giving thanks. Its deep roots are in the Fall harvest festivals that exist in many cultures. To me, it is above all a time of family gathering, and I'm certainly thankful for that.
As you would gather from reading other current topics on the subject of Thanksgiving, there are many food traditions, with some regional variation. I hope you do have an opportunity to celebrate Thanksgiving with an American family one day. In my family, all 5 children and my parents would be in the kitchen. Each had a traditional role in the preparation of dinner. I miss that.
David
I do know a couple American families who celebrate traditional Thanksgivings, but the problem is currently more how I could get there in this season. But I love how they all rave about this holiday.
I wish you a wonderful Thanksgiving with your family!
Salome
... is tasty too! Beautiful bread, as always. Happy Thanksgiving!
Marni
Turkey on rye is good. Turkey on Polish Country Rye is wonderful.
Happy Thanksgiving to you, too!
David
David, and none of them canned! What a great way to convey the spirit of the holiday in its physical form.
I'm baking multigrain rolls with wheatberries for my brother's family. Simple gifts, but so appreciated.
Happy Thanksgiving!
Larry