ALL THE BREAD

... and more bread. Because this week was terrible.

Oh happy today! Why happy? Because today is bread day. I declared it. Actually, in this week’s video, we’re taking you through multiple bread days.

Can I be honest?

It was a terrible week for us. In short, we had hackers take over our credit card processor and use it to run over 3.5 million stolen credit card numbers to see which ones they could get a hit on. This activity caused all our connected sites to crash and began a tsunami of angry emails and phone calls sent our way from individuals assuming we’d stolen their credit cards.

Praise the Lord, my team was able to finally stop the “card testing”. But it caused severe damage and grief to us over the nine days that it was running. I’ve never felt so utterly helpless, exposed, and frankly, stupid. For all I do in the online world, I don’t understand anything about anything when it comes to computers. I was at the mercy of my support team and ultimately, their support team. It was panicked chaos and I’m so grateful that the dust is settling.

…. all that’s to say, I made myself a lot of bread this past week, okay? As we discuss in the video, bread has a magical (or rather, providential) way of providing us with not only calories, but also comfort. It’s a home safety net. A beacon of rest. A delight and a foundation.

You can share in this week’s bread making with us right here:

For those interested in learning more about baking with einkorn flour, consider joining in this month’s workshop. It’s close to being sold out, but there are few spots still left! You can reserve your spot right here.

Fireside Flatbreads with Olive Oil

Think of this flatbread as a baseline – almost any toppings you desire can be added. This one in particular is wonderful cooked over coals, completely drenched in Bona Furtuna olive oil, and sprinkled with Cacio e Pepe Seasoning. 

For the flatbreads

¾ cup whole milk

2 tablespoons Bona Furtuna olive oil

2 teaspoons instant yeast

2 teaspoons honey or dehydrated whole cane sugar

½ cup plain yogurt

1 egg

560 grams all purpose einkorn flour (or flour of choice)

1 teaspoon salt

1 teaspoon baking powder

1. Combine the milk, olive oil, yeast, and honey together in a bowl. Let sit for 15 minutes until bubbly and frothy. 

2. Add in the yogurt, egg, flour, salt, and baking powder. Stir with a wooden spoon to combine. Transfer the dough to a floured work surface and knead for 1-2 minutes, until the dough is smooth. 

3. Move the dough to an oiled bowl, cover with plastic wrap, and set aside in a warm location for 1-2 hours. 

4. While the dough is rising, peel and slice the onions into thin strips. Cook the onion in the butter over medium heat until they’re dark and softened.

5. When you’re ready to eat, divide the dough evenly into 12 pieces. Use a floured work surface to roll the pieces into a small circle (about 10” in diameter). 

6. Cook the breads, one at a time, in a dry cast iron skillet over medium-high heat or over a fire. They will cook in only 1 minute per side. Use tongs to flip them over. 

7. As the breads finish, rub a fresh clove of garlic over the top before drizzling with olive oil and sprinkling with seasonings of salts of your choice. 

If you need a bit more encouragement in your bread baking, take a look at ‘How to bake better bread at home’.

I hope you have a beautiful, blessed week where no one steals your credit card information and there is plenty of buttered bread on the table.

Bless you, my friends. Thanks for being here.

Cheers,

Shaye