For this issue of Wider Horizons, we put out a call to Lethbridge College staff members and asked what recipe they’d like to learn how to make. We had a number of people reply asking for delicious bread recipes. It’s easy to understand why. Statistics Canada reports Canadians spent $8.6 billion buying 1.2 million tonnes of bread in 2011. It seems we love our loaves in the True North. Bread in all its diverse forms is the most widely consumed food in the world, and humans have been baking it for at least 30,000 years. By the year 2500 B.C., the ancient Greeks were producing more than 80 types of bread. The food was so important to the Egyptian way of life that it was used as a type of currency, and it was often placed in the tombs of their dead. Bread is an essential source of carbohydrates, it’s portable and compact, and, especially when it’s fresh from the oven, it’s delicious. In this recipe, Chef Kenny Kain (Cook Apprenticeship 2000) added some savoury aspects to a basic bread recipe by including sundried tomatoes, herbs and cheddar cheese.
|6 c.||bread flour|
|2 tsp.||table salt|
|1 c.||lukewarm water|
|2 tbsp.||dry active yeast OR 1½ tbsp. of instant yeast|
|1 c. + 2 tbsp.||buttermilk|
|¼ c.||melted butter|
|¼ c.||diced sundried tomatoes|
|2 c.||grated, sharp cheddar cheese|
|¼ c.||minced parsley|
|¼ c.||minced chives|
NOTE: You are welcome to use any combination of cheese and herbs.
|MIXING THE DOUGH|