In the dough: Inventive recipes for bread, sandwiches and more

BOOKMARK

January 31, 2007|By Harry Merritt | Harry Merritt,Sun reporter

Beautiful Breads & Fabulous Fillings: The Best Sandwiches in America

By Margaux Sky

Baking With the St. Paul Bread Club: Recipes, Tips & Stories

By Kim Ode

Minnesota Historical Society / 2006 / $24.95

If you were an avid home baker and lived in the Twin Cities of Minneapolis and St. Paul, you could be fortunate enough to belong to the St. Paul Bread Club.

Founded by Dan "Klecko" McGleno of the St. Agnes Baking Co., the club offers a quarterly venue for bakers to "talk bread, trade tips, hear what a master baker advises, bake their own dough and eat each other's bread."

So says Kim Ode, a former columnist for the Minneapolis Star-Tribune, in a wise, warm book about bakers and their passion for bread.

Ode profiles the club bakers, giving each a chance to talk bread and share favorite recipes and baking tips. Marie Wang, a second-generation Chinese American, offers recipes for Ricotta Pancakes and Chipotle Sourdough. Pat Roberts, who grew up on Minnesota's rugged, multiethnic Iron Range, provides Finnish Cardamom Bread, Focaccia and Walnut Potica, pronounced po-TEET-sa, a type of strudel from Eastern Europe (and one of the book's more involved recipes).

David S. Cargo, a computer programmer who once worked in a bakery and is the club's Web master, uses Milk Bread as the basis for a variety of other breads. If you are new to baking, or haven't baked bread in a long time, this recipe is a good place to start.

harry.merritt@baltsun.com

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.