For the Love of Bread

When I think of bread making, I am brought back to a time where life moved a little slower, ingredients were simpler, and the majority of food was still handmade in the home.  There is something about making bread, and of course, baking in general, that brings back that nostalgia, simplicity, and love for from scratch made goodness.  

Unlike some baked goods, bread requires just a little bit of extra thought and effort – or what I like to think of as love and patience.  The end result is always worth it – mostly because nothing is more rewarding than baking something by hand that is both delicious and brings enjoyment to so many. After all, who doesn’t love fresh baked bread that is crunchy on the outside and moist and airy on the inside?

Not All Bread is Created Equal

As with most things today, we have options, and the same is true when it comes to bread.  The most obvious differences come from the type of bread that can be purchased on supermarket shelves or the bakery department versus what you can purchase from a local bread artisan or bakery.  Supermarket bread definitely has its place in the world, but it will never compare to fresh, locally made bread using thoughtful ingredients and a dash of extra care.  

Wherever you source your bread matters in terms of freshness and quality – we cannot forget about the unending flavors and styles of breads as well. With so many choices, this whole bread thing can really become overwhelming.  It could take days to talk about them all, so let’s just start with a brief history of bread, and then talk about a few of our Quebrada bakery favorites.

The Evolution of Bread

I know it is hard, but imagine a world where white bread did not exist – because there was a time when it did not. In the mid to late 1800’s bread was a necessity born out of scarcity and it was not even an appealing bite. A whopping 70-80% of a person’s daily caloric intake was from bread – no carb free diets like we see today!  Grains like barley, wheat, millet, and oats were the primary grains used to make bread and, without breaking the grains down extensively, the result was a tough bread that lacked flavor and was chewy, dense, and difficult to swallow. Wheat did not yield a lot of grains, making wheat bread (and fluffy white wheat bread) expensive and hard to come by.  

Farming began to evolve in many countries with the use of machines to harvest and plow, large flour mills began to open, as well as strings of artisan bakeries.  Wheat bread – once only for the rich was now affordable to all, along with its white bread counterpart.  Fluffy wheat white bread rapidly became an appealing choice for many reasons, with the most notable being its low cost, better taste, easier to chew and swallow, and its increase in nutritional value. 

Through the decades, food manufacturing progressed and modernized dramatically – bread (especially white bread) morphed into something that might not seem like bread at all. With the ingredient list containing a lot of words most cannot pronounce, and a consistency to match.  Thankfully, they don’t have to be. There are still many specialty bakeries, bread shops, and even home recipes available to the bread lovers out there who are looking for a fresh, crusty, and mouthwatering home baked bread.

Quebrada Bread Favorites

We hold a few breads close to our hearts here at Quebrada Bakery, and we are not talking about the basics of white or wheat. Although we do have an appreciation for both because of their simplicity, and let’s face it - nothing pairs better with a sandwich than fresh white or wheat bread, baked to perfection.  

We are talking about some of our specialty breads that require a little extra effort and love. Let’s start with our freshly baked cardamom bread.  This delectable bread marries together the best qualities of a rich brioche and a delicious challah bread. Traditional to its European roots, our cardamom bread is crafted using only quality sweet and spicy ingredients, and is braided and baked to a perfect brown, topped with pearl sugar. 

We are also proud to offer several flavors of traditionally braided Challah breads.  Similar to a brioche bread and known for its Jewish heritage, Challah is rich and eggy, braided and baked until the crust is golden.  Slightly sweet, Challah is an amazing choice if you are looking to make an out of this world French toast.  And for some, Challah is a quick dessert bread when accompanied by fruits and a whipped topping.  We offer several varieties including poppy, plain, raisin, and sesame. 

With Challah and cardamom bread being more intensive breads to make than other breads, (we like to think of it as a labor of love), you will see they are only available on Fridays at all four of our bakery locations.   

Whatever your bread pleasure or preference, keep in mind there are bakeries and artisans far and wide dedicated to the age-old bread making craft.  Take a moment and visit one near you, or if you are around the Wellesley, Arlington, Watertown, or Belmont areas, drop in one Friday and have a taste of our delectable bread for yourself – we are confident if you do, you will be back.