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Hearth Bread

Hearth Bread

In the old days in Europe, women would mix up a little flour, yeast, and water before going to bed at night and then in the morning form the dough into a loaf. It was called hearth bread because the yeast mixture stayed warm by the hearth all night. As I’ve mentioned before, one of the most important rules in making bread is having a warm kitchen. I like to use a baking stone (see p. 145) for this bread because it seems more “Old World.” As you make this bread, you might picture yourself out in the French countryside where Monet worked his magic or on the Champs-Elysées in Paris. Wherever your imagination takes you, you will have great joy in baking hearth bread for your family.

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