Latest / The History of American Food
125 Slow Bread, Quick Bread, Iron Kettle Bread, Pan Bread
Why is American bread like that? Why did we swoon of "Old Fashioned Bread" during the pandemic? What happened so that our bread is these nice neat rectangular loaves with close textured middles and soft crust perfect for sandwiches - while so much of the rest of bread world is more interesting?
The answers - surprisingly enought lie in the start of the 19th century when the New Americans got itchy feet and started to head Out West. Not that it's surprising - but such activities were not conducive to cultivating yeast and baking the slow rise, freeform breads of the community bake oven. That…
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