A blessed Easter to each of you! I hope that however you are celebrating this weekend, the peace of Christ crucified and risen fills your heart.
Tomorrow we’ll host dinner for 24 – a mix of friends and students, with lots of folks helping and bringing food, wine, and everything else we need for a feast. We’ll have an egg hunt and probably sing some hymns around the piano at some point. It will be a fun and festive afternoon and evening!
This month I have a great bread lineup for you, with a mix of sweet and savory. The first week in April features a sourdough sandwich loaf, with a mix of regular and whole wheat flour along with olive oil and honey to keep it soft. We’ve been enjoying this one with everything this week. Next up will be a chocolate chip sourdough – not too sweet, as the only sugar is in the chocolate chips. There is a bit of rye flour and whole wheat flour to balance out the chocolate. I think you’ll like this one!
The third week will be a sourdough olive fougasse, a French bread that is shaped as more of a flat bread. It’s about the thickness of a soft pretzel, and has a lovely mix of soft and squishy bread along with a few crunchy bits, like bread meeting a cracker. I mix kalamata olives into the dough for a fantastic savory flavor. Finally, the last week of April I’ll be making pan de cafe – sourdough bread with a coffee swirl. Oh, my. It’s like a cinnamon swirl bread, but with a sweetened coffee filling. If you’re a coffee lover – and even if you’re not! – this bread is just the thing.
For subscribers this month I’m back to a favorite German recipe. This one just seems like spring to me – a fluffy, braided bread (yeasted) with a bit of lemon zest and topped with sugar pearls. If you order a subscription of any kind in April, I’ll include a loaf of this with your first order.
This coming week, April 4th, I will only have orders on Thursday. If you are a Friday subscriber, this is the only week that your order will be ready on a different day. The rest of the month is business as usual! Sourdough sandwich bread is the featured bread this week, and it’s a great one. I’ll top it with white sesame seeds for a little extra flavor and crunch, and it’s perfect for any sandwich you want, as well as toasted with butter and jam (or avocados!). Orders will be open until Tuesday afternoon, with Thursday orders ready for pickup on April 4th at Hillsdale College or at my home.
Always available is my house sourdough loaf, which is also an option for weekly purchase or as a subscription. All breads can be ordered weekly, and subscriptions for both house sourdough and the bake of the week are available at the beginning of each month!