Baking A Sweet Life

There is certainly no better way to break the fast than to start the day off with some fabulous fresh baked bread! Lucky for us, this bread takes on so many forms at breakfast time! Bagels, English muffins, cinnamon rolls, sticky buns, french toast, doughnuts, waffles, pancakes, sweet breads, and plain ol’ toast; I’m out of breath already, and there’s so many more…

It is my pleasure to present to you the theme of this month’s BreadBakingDay - Breakfast Breads! Because the options are truly endless, I’m going to only put one restriction on this - it must have a leavening agent of some kind. Quick breads are just as fabulous as yeasted breads for this

Chris Kimball discussed the history of American breakfast as:

Pioneer Breakfast:

These breakfasts were simple and, like most early American cuisine, relied heavily on cornmeal, an ingredient that was used by Native Americans and influenced the cuisine of early settlers. A simple hot water cornbread was used to create a variety of different breads, including corn pone (pan-fried in oil), Johnnycakes (usually flattened and griddle-fried) and Ashcakes (wrapped in cabbage leaves and cooked in the ashes of a campfire). Hoecakes were small pancakes cooked on the flat side of a garden hoe and cooked over a campfire. Corn Dodgers were simple, oval-shaped cornmeal breads made from cornmeal, water, buttermilk, and baking powder.

Victorian Breakfast:

The Victorian breakfast reflected the birth of the middle class, when many wealthier women had leisure time and disposable income was growing. Unlike the relatively poor settlers in our nation’s past, Victorians had the money to improve the quality and range of the American breakfast table. Menus could be extensive and include a wide array of foods including hot cereal, eggs, fish, meat, breads, and fruit. A formal Victorian breakfast would be equivalent of brunch today, with items such as orange juice, Poached Eggs with Asparagus Tips, toast, lamb chops, green peas, English muffins, and crackers with Brie or Roquefort to finish with coffee.

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So what is your country’s/family’s traditional breakfast bread? Share it with us!

To enter in this month’s BBD, bake some fabulous bread, then:

1. Post your bread on your blog, with a link in the post to this page
2. Email me at: melissa@bakingasweetlife.com and include the following (By June 1st!!!):

• Your name
• Your blogs name (with URL)
• The name of your bread and its permalink in your blog
• Your location
• A picture of your creation! (preferably 150 pixels wide)
• please note - I unfortunately only speak and read English -please submit your emails as such! :)

I will post the round-up by June 5th, so please check back then!

To see April’s round-up of Breads with Oats, check Paulchen’s foodblog!

And lastly, lets not forget to thank Zorra, for being the founder of our fun and creative monthly blog event!