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Bread Quotes

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Bread Quotes

“I have added bonemeal to my bread,' Aslog says. 'Ground just as fine as any grain. My loaves will be more famed than ever before, though not for the same reason. And if I served Queen Gliten the bones of her own consort, at her own table, what of it? It is no more than she deserves, and unlike her, I do pay my debts.' He snorts, and she looks at him in surprise. 'Well,' he says, 'that's awful, but a little bit funny, too. I mean, did she have him with butter or jam?' 'You always did laugh when you would have been better served staying silent,' she says with a glower. 'I recall that not.' Cardan doesn't add that he laughs when he is nervous.”

FunnyBreadNervousHolly BlackThe Folk Of The AirCardan GreenbriarCardanAslogAslog Of The West
Book:How the King of Elfhame Learned to Hate Stories
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“After breakfast, Kat would go around to the neighbors with her mother, carrying a basket of bread. During the week, they'd make inquiries to see who needed their help. They baked yarrow bread for those with broken hearts, sorrel bread for neglected children, stephanotis bread for couples who were fighting, pear blossom bread for anyone grieving, laurel bread for those needing financial help, and a simple sage bread for everyone else.”

ChildhoodBreadKat Rubens
Book:The Witches of Cambridge
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“Since many are confronted with an eerie void, lacking essential qualities in their daily repertoire and suffering from missing out on a second or third dimension in their lives, they feel disjointed and disgruntled, unconsciously struggling to find out a kind of strategy to “construct” or to "reconstruct" their living. (“Bread and Satellite”)”

StrategyBreadMissing OutDisgruntledConstructReconstructSecond DimensionDisjointedEerie VoidRepertoire
Author:Erik Pevernagie
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“He opened the small brown bag and held it toward her, and she could smell the butter. Notably, though, there was no grease soaking the bottom of the bag, like when Mom brought home donuts. She peered in. "I think it's a croissant. And a chocolate croissant. And some kind of roll. And some other thing I didn't know what it was." "Chausson aux pommes," Rosie said, pulling it from the bag. She was pretty sure anyway- it had the distinctive half-moon shape, and the slashes on top let her see a peek of what looked like apple filling. "What's that?" Rosie stilled as Henry shifted closer to her. He was just looking at the pastry, and she knew that, but still. He was close, and he smelled warm, and sleepy. And male. "It's kind of like an apple croissant," she said, ignoring the rapid rise of her heartbeat. "Or an apple strudel. An apple turnover, I guess." "Try it." "You should have the first bite. You got it." "I insist," Henry said, and he wouldn't take it from her. So she bit in, and the pastry flaked instantly, then yielded into sweet, soft cinnamon apples. It was so good that she had to imagine this would be the best thing she'd try today. But then Henry was grinning, chocolate smeared on his face, and he passed her the pain au chocolat, and she thought that had to be the best thing. But then the classic croissant was so perfect, each layer of lamination distinct, and then the brioche was dangerously rich, yet so light at the same time, and the éclair's filling was perfectly smooth, and the baguette made Rosie rethink what, exactly, the stuff she'd been eating for the last sixteen years was, because it couldn't possibly be bread, not like this...”

BreadFrenchPastriesFruitsButterBriocheCroissant
Book:Love à la Mode
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“Yeast. The word comes to us through Old English, from the Indo-European root 'yes'- meaning boil, foam, bubble. It does all those things, and more. And would it not be the Egyptians, who construct the largest, most sophisticated buildings in the land, to also harness the tiniest microbe? Of course, they know nothing of yeast. To them, it is magic. They are called the 'bread eaters.' "Dough they knead with their feet, but clay with their hands," Herodotus wrote with derision. The Egyptians do not care. They understand their bread is from the gods, for king and peasant alike. They invent ovens to bake this new, breath-filled dough because it cannot be cooked like the flat breads they know first. They construct clay vessels to hold it. They watch it rise in the heat. They add butter and eggs and honey and coriander, and save soured dough from one batch to add to the next. They eat. They live.”

HistoryBreadDoughYeastEgyptiansBreadmakingHerodotus
Book:Stones For Bread
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“With the heady scent of yeast in the air, it quickly becomes clear that Langer's hasn't changed at all. The black-and-white-checked linoleum floor, the tin ceiling, the heavy brass cash register, all still here. The curved-front glass cases with their wood counter, filled with the same offerings: the butter cookies of various shapes and toppings, four kinds of rugelach, mandel bread, black-and-white cookies, and brilliant-yellow smiley face cookies. Cupcakes, chocolate or vanilla, with either chocolate or vanilla frosting piled on thick. Brownies, with or without nuts. Cheesecake squares. Coconut macaroons. Four kinds of Danish. The foil loaf pans of the bread pudding made from the day-old challahs. And on the glass shelves behind the counter, the breads. Challahs, round with raisins and braided either plain or with sesame. Rye, with and without caraway seeds. Onion kuchen, sort of strange almost-pizza-like bread that my dad loves, and the smaller, puffier onion rolls that I prefer. Cloverleaf rolls. Babkas. The wood-topped cafe tables with their white chairs, still filled with the little gossipy ladies from the neighborhood, who come in for their mandel bread and rugelach, for their Friday challah and Sunday babka, and take a moment to share a Danish or apple dumpling and brag about grandchildren.”

BreadOld FashionedCookiesJewishPastriesDessertsDanishBakeryChallahRugelachKuchenLangersMandel Bread
Book:Wedding Girl
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“Silverware was marching like little soldiers down the long length of the table toward Belle. Pieces of china were shoving each other precariously out of the way, vying to be in the single place setting in front of her. Little pots of mustard and chutney and other condiments hopped one after another off the shelves lining the room, landing surprisingly intact on silver trays. Too many things were moving around the room- things that shouldn't have been moving at all. It was dizzying, and more than a little ominous. "Really, this isn't necessary..." Belle said, getting ready to bolt. A fresh boule, the cracks in its crust emitting amazing-smelling steam, was carried to her by a spidery basket with alarming silver legs.”

BreadBelleAppetizersFood PreparationCondimentsLumiereBe Our Guest
Book:As Old as Time
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“There are divisions between a culinary chef and a dessert chef, also called a pastry chef. At Zomick's are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.”

BreadCulinaryChefRecipesCuisineGourmetRecipeBread And WineBreadmakingFrench BreadZomick SWonder Bread
Book:Zomick's Kosher Challah - Bread Recipes by Zomick's Bakery
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“I ask him to pull the buttermilk sourdough; I'd taken several of my wet starters, fed them vigorously yesterday, and created three different dough variations early this morning, giving them time to rise. "The green bowl." "Yeah, okay," he grumbles. "And I'll take care of the onions," Xavier says. "Why do you need them?" "Ciabatta," Jude says. "Dough." I point to the door. He goes and I show Xavier the container of goat cheese. "I need something splashy. I thought a caramelized onion and Chèvre ciabatta." "Using the buttermilk starter as a base?" "I consistently get the biggest rooms with it." "You need a third ingredient, I think. Apricots?" I nod toward the other table. "Scott's going sweet already. I'll stay savory for contrast. Sun-dried tomato?" "Meh. Expected.”

BreadIngredientsSecret IngredientBaguetteLiesl McnamaraCiabatta
Book:Stones For Bread
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“If there should be but one at his Table mourning for sin, loving his salvation, & unfeignedly desirous to promote his praise, He will appreciate such sincerity amid abounding dissimulation & be known to that communicant in the breaking of Bread. The Secret of the Lord is with them that fear him; and he will show 'them His covenant.' Christ loved me and gave himself for me! From the abasement of Christ, faith rises to His Exaltation. The eye that looks up to the cross of Christ, looks up to the Heavens, and sees, in these heavens, the glory of God & Jesus standing at the right hand of God. -- David King, 'The Lord's Supper”

FaithBreadSincerityLord S SupperChrist S CrossCup Of The LordThe Lord S Table
Author:David King
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“The sensor did not seem to be restricted to my mother's food, and there was so much to sort through, a torrent of information, but with George there, sitting in the fading warmth of the filtered afternoon springtime sun spilling through the kitchen windows, making me buttered toast which I ate happily, light and good with his concentration and gentle focus, I could begin to think about the layers. The bread distributor, the bread factory, the wheat, the farmer. The butter, which had a dreary tang to it. When I checked the package, I read that it came from a big farm in Wisconsin. The cream held a thinness, a kind of metallic bumper aftertaste. The milk- weary. All of those parts distant, crowded, like the far-off sound of an airplane, or a car parking, all hovering in the background, foregrounded by the state of the maker of the food.”

BreadLayersWisconsinFood SensorButtered Toast
Book:The Particular Sadness of Lemon Cake
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“I want to have a case of breads over there- whole wheat, rye- and English muffins, and cranberry-nut, blueberry-lemon, and white chocolate raspberry muffins over there. I want a table in the middle filled with nothing but cookies- the dark-chocolate-walnut-toffee ones, coconut macaroons, peanut butter drops with the little Hershey's Kisses in the middle, and sugar cookies. And then on the left, I'm thinking pies: apple, peach, and cherry daily, and maybe chocolate cream espresso for special occasions. Plus, I want to have a wall for all different kinds of specials. Maybe a certain bread- like Irish soda bread for St. Patrick's Day, fruitcake for Christmas, or challah bread for Passover- whatever.”

BreadCookiesPastriesDessertsMuffinsVisualizingBakeryPiesSophie Anderson
Book:The Sweetness of Salt
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“In the scrubbed and gleaming kitchen, here mother's rolled-out pasta dough used to cover the entire top of the chrome and Formica table. Rosa could still picture the long sleek muscles in her mother's arms as she wielded the red-handled rolling pin, drawing it in smooth, rhythmic strokes over the butter-yellow dough. The reek of the burnt-out motor was a corruption here, in Mamma's world. The smell of her baking ciambellone used to be so powerful it drew the neighbors in, and Rosa could remember the women in their aprons and scuffs, sitting on the back stoop, sharing coffee and Mamma's citrusy ciambellone, fresh from the oven.”

MotherBreadBakingItalian CookingMemories Of MotherCelesta
Book:Summer by the Sea
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“I began by preparing my pasta: my deft fingers forming the intricate shapes of rigatoni, ravioli, spiralli, spaghetti, cannelloni, and linguini. Then I would brew sauces of sardines, or anchovies or zucchini or sheep's cheeses, of saffron, pine nuts, currants, and fennel. These I would simmer in the huge iron cauldrons, which were constantly bubbling above the fire. My pasta dishes, I have to say, were famous throughout the province, and the scent of my sauces carried by the breeze was sufficient to fill a poor man's stomach. I also kneaded bread and produced the finest pane rimacinato, the most delicious ciabatta and focaccia that had ever been tasted in the region. Sometimes I would add wild thyme to the dough, or fragrant rosemary; plucked fresh from the hedgerow, with the dew still on the leaves.”

BreadPastaItalian CookingItalian CuisineSaucesRosa Fiore
Book:La Cucina
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“Your bread assumes the shape of the pan in which you bake your flour. Therefore stand still and know that you can't use a rounded pan and ever get squared bread. Change the pan and get your desired shape of the bread!”

DesireChangeFood For ThoughtIsraelmore AyivorBreadShapeAssumePanSquareRoundStand StillChange The PlanShape Your DreamsBake Your FlourChange The PanMake Your PlanRounded PanSquared Bread
Book:The Great Hand Book of Quotes
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“Bruno reappeared with two baskets swathed in white linen napkins and a ramekin of something bright yellow. Thatcher unveiled one basket. "Pretzel bread," he said. He held up a thick braid of what looked to be soft pretzel, nicely tanned, sprinkled with coarse salt. "This is served with Fee's homemade mustard. So right away the guest knows this isn't a run-of-the-mill restaurant. They're not getting half a cold baguette here, folks, with butter in the gold foil wrapper. This is warm pretzel bread made on the premises, and the mustard ditto. Nine out of ten tables are licking the ramekin clean." He handed the bread basket to a waiter with a blond ponytail (male- everyone at the table was male except for Adrienne, Caren, and the young bar back who was hanging on to Duncan's arm). The ponytailed waiter- name?- tore off a hunk of bread and dipped it in the mustard. He rolled his eyes like he was having an orgasm. The appropriate response, Adrienne thought. But remembering her breakfast she guessed he wasn't faking it. "The other basket contains our world-famous savory doughnuts," Thatcher said. He whipped the cloth off like a magician, revealing six golden-brown doughnuts. Doughnuts? Adrienne had been too nervous to think about eating all day, but now her appetite was roused. After the menu meeting, they were going to have family meal. The doughnuts were deep-fried rings of a light, yeasty, herb-flecked dough. Chive, basil, rosemary. Crisp on the outside, soft on the inside. Savory doughnuts. Who wouldn't stand in line for these? Who wouldn't beg or steal to access the private phone line so that they could make a date with these doughnuts?”

BreadSavoryDoughnutsPretzel
Book:The Blue Bistro
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“The bread was earthy and chewy, crunchy on the bottom and meltingly soft on top, and rather than rubbing the bread with tomato as in a traditional pan con tomate (yes, I'd done my research), the raw tomato had been shredded and mashed and spread on top, a cool, sweet, tangy contrast to the bread. A hint of garlic spoke up in the back of my throat; anchovies whispered underneath, the salt and the brine making everything else taste sweeter.”

BreadFlavorsSavoryTomatoAnchoviesSweet And Salty
Book:Best Served Hot
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“Autumn was a harvest of big-box stores and their back-to-school sales: fruit leather, instant mac 'n' cheese, and bread that we unhusked, crinkling, from its plastic sleeve. My mouth watered for the sweetness of processed wheat sown thick through gas stations from California to New York. Honey Buns and Wonder Breads, in perfect squares and machined circles, and the ripe weight of a Danish, mass-produced, that attempts no fidelity to the country after which it is named--- no country but this one ambered by waves of industrial grain.”

BreadAutumnGrainHarvestWheatAmerica The Beautiful
Book:Land of Milk and Honey
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“Grilled G's was her husband's last gift to her before he left. He created it to stand out in a line of food trucks, drawing customers to the popular menu of gourmet grilled cheeses- ranging from a classic American cheese on crisp, buttery Italian bread to a rustic combo of creamy Brie, arugula, and prosciutto on a seed-studded multigrain. She even served a grilled peanut butter and jelly (made with coconut oil instead of butter) for dairy-intolerant customers.”

BreadGourmetGrilled CheeseFood Truck
Book:The Optimist's Guide to Letting Go
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“Sourdough causes certain endocrine glands to secrete hormones that affect your feelings and behavior by making you happy. Therefore, it counteracts depression, in turn reducing the stress of depression. Your stress-free life helps you maintain a youthful disposition, both physically and mentally. So, eat lots of sourdough bread! - I'll be honest, I stole a quote about chocolate, but I'm sure it still counts!”

BreadBakingBakerBreadmakingSourdoughGbbo
Author:Chris Geiger
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“What's on the menu for tomorrow?" I ask. "Celery root soup with bacon and green apple. And bean and Swiss chard." "Why don't you ever do something normal, like chicken noodle?" Gretchen asks. "If you want that, buy a can," Tee says, stirring the creamy goodness in her speckled enamelware pot. Gretchen begins preparing for the morning. I hover, watching, though by now she knows what to do. She'll make the dough for the soup boules, challahs, sticky buns, and Friday's featured sandwich loaf, cinnamon raisin. I start the poolish- a pre-fermented dough- for my own seven-grain Rustica as she weighs the flour and fills the stand mixer. The machine wheezes, rocking a little too much, as it spins the ingredients together. It's old and will need to be replaced soon. Vintage, Gretchen calls it.”

BreadSoupBakeryBreadmakingRustica
Book:Stones For Bread
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“Cecelia and Seamus both have a day off, Columbus Day, and I invite them to the bakehouse for... well, for no reason in particular at all. They show up mid afternoon while my hands are varnished with molasses and rye because I have it in my mind to tweak my mother's pumpernickel formulas. While I respect dark breads, I'm not a particular fan of eating them. I know I should offer the classic at least weekly, though, so I first find and then photocopy the pages in my mother's journals where she'd kept notes about her adventures in pumpernickel bread. She has three versions- one using the crumbs of stale rye bread, one with a hint of cocoa powder, and one featuring a commercial yeast booster- all of them with ingredients I want for my own version, and also with this and that I plan to eliminate.”

BreadIngredientsBreadmakingLiesl McnamaraPumpernickel
Book:Stones For Bread
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“This is an herb boule." I gesture to the oven where my dough is still proving. "Can we see it to get a quick shot?" Archie asks. I hesitate but slide the drawer open for just a moment, releasing a warm yeasty plume into the air, and then quickly slide it shut. It leaves behind the fragrance of parsley, cilantro, and basil, some of the herbs I've mixed into my boule. "And these are my cinnamon buns. I've used my own hand-ground rye flour to balance the sweetness and specially sourced Vietnamese cinnamon and just a touch of cardamom.”

BreadHerbsSeasoningsCinnamon Buns
Book:The Golden Spoon
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“For you, Manya, scrambled eggs with cream cheese and lox, our number-one seller. For the young lady a waffle with hot syrup and whipped butter and for Abe a steak sandwich with sautéed onions. Sounds good?" He left us for a moment before seating himself on the fourth chair at our table. He brought a basket with assorted breads, rolls, bagels and bialys that he lathered with butter and shoveled into his mouth. "Taste, taste." True to the sign that read In and Out in 20 Minutes, the food appeared not only quickly but on hot plates. "I learned from you, Manya. Always hot plates." The waffle was a novel experience: crisp, sweet, the butter served in a fluted paper cup, the syrup in a miniature pitcher.”

BreadRecommendationsWaffle
Book:Up from Orchard Street
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“I look inside. There is a large roll, a miniature pie about four inches across with a golden crust that is sprinkled with large crystals of sugar, a stack of cookies, a square of what looks like bread pudding, and a small tub. "Okay, what am I looking at?" I say. "This is the rustic roll I was telling you about last week, the one based on the classic Poilâne bread." My favorite bread of all time, with its dark, almost burnt chewy crust and the tangy, fermented chestnut-colored crumb. "Yum, very excited about that." "Us too. I think we've finally nailed it. This is what we are thinking for pie service, all individual whole pies instead of slices. This one is classic apple." "Because you still can't stand it when the servers don't get the pie slices out of the pan perfectly." "True. The cookies are cornflake snickerdoodle, Black Forest, and ginger lemon cream." "Cornflake snickerdoodle?" "Sophie's thing. She wanted a cookie that tasted like the top of a good noodle kugel." "She's fucking brilliant, that woman." "I know, right? This is a piece of the palmier bread pudding, and that is the vanilla semolina pudding.”

BreadCookiesFlavorsPastriesPiesBread Pudding
Book:How to Change a Life
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