Roman poet Horace declared Altamura in Puglia to have " the best bread in the world" back in the first century BCE. Italian bread has been drawing attention for thousands of years. Despite the challenges in her way, her family helped her reach that dream. Nina Huynh wanted to be a chef at Sydney's Yellow restaurant. This "quick breakfast" was a childhood favourite. His mother would take kaşar ("it's like an aged cheddar cheese') and melt it on top of stale bread in an oven. Using up old loaves was a familiar routine at home. These crackers then are presented with Above Par's basturma dish. "If this is not sold the same day, we put it in the oven with some drizzles of olive oil and za'atar and we make it crispy bread," he says.
And at his other diner, Above Par, lavash is served with lamb kofta. Older loaves are cubed into croutons, flavoured with foamy butter and placed under thinly sliced lamb at sister venue, Izgara, for its Iskender dish. Its circular dough is baked at Malika Bakehouse all year long. "It's celebration bread, actually, people line up to get this bread before the opening day of feast." As a kid, he'd burn his hands sourcing the pide straight from the bakery oven, rushing home with the hot, paper-protected loaf for Ramadan festivities. "It's celebration bread, actually, people line up to get this bread before the opening day of feast," Topuzlu says. It was also a fixture at his family's Sunday breakfasts – something he'd drag through his eggs and savour.īut it's Ramadan pide that rules at Malika Bakehouse, pressed by hand and finished in a stone-based oven. The co-owner of Sydney's Malika Bakehouse, Above Par and Izgara eateries says somun is predominantly what you'll find when looking for Turkish bread in markets, bakeries and shops.
"This is the type of bread I grew up with," says Efe Topuzlu, who was born in Istanbul. And the concept of ' askıda ekmek' ("bread on a hanger" or "suspended bread") goes back centuries in Turkey: if you pay it forward, extra bread is set aside for people in need at your bakery.Īnyone seeking out a loaf might end up with somun: it's oval-shaped, fluffy, and feels like a crusty sourdough when you break it apart with your hands. I would suggest, if you've got a really good tasty bread, to experiment with it."Īccording to charred samples found at Çatalhöyük, Turkish people were baking bread in ovens at least 9,000 years ago. "The bread is soaked then dried, then blitzed, then mixed ," she says.
In The Food Saver's A-Z, she recommends a black rye salt recipe from Darra Goldstein's book, Beyond the North Wind: Russia in Recipes and Lore. Today, though, she's happy to share Russian-inspired ways to use up bread. The author recalls growing up with rye sandwiches filled with leftovers (meatballs, herring) that led to a degree of schoolyard embarrassment. The drink has a similar alcohol content to a "really ripe banana", Edwards says. Although kvass is a little boozy ("oh, were we drinking beer? Oh, I guess so!" she says and laughs), she points out it's not that controversial to serve it to a child. It has a lot of flavour – you ferment it and becomes a very low-alcohol table beer, akin to a kombucha," she says.Įdwards can recall drinking it from age 12 onwards. "Black rye bread was the bread of choice. This new volume includes many ways to repurpose leftover ingredients, and the bread chapter mentions her grandmother's kvass – a fermented Russian drink produced from stale rye bread. She's also co-author of Cornersmith's Use It All book and its upcoming "Kitchen Companion", titled The Food Saver's A-Z. Jaimee Edwards is known as the " fermenting queen" at Sydney's Cornersmith, where she teaches food workshops. "Extra shokupan can be made into breadcrumbs and used as batter for making schnitzels or karepan," Ozone suggests. We're now preparing to offer gluten-free, vegan, and additive-free breads with a selection similar to that of Breadtop."Īnd if you end up with leftover loaves, you can always blitz them into a panko alternative. "The bread was so well-received that many people wanted to try other Asian breads, so we started selling sausage rolls, chocolate cornets, corn mayo bread, pizza bread, etc., on limited occasions. Known outside Japan as Hokkaido milk bread, within Japan it’s ‘shokupan’, and it has cult status. Japan may be a rice-based culture, but they have perfected the art of the fluffy white loaf.
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