Water Paper Stone

A memoir that immerses the reader in life in the heartland of France

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Just Make the Bread

June 18, 2014 by Judy O'Shea

Just Make the Bread

Homemeade BreadNothing’s better than homemade bread. It doesn’t have to take all day, and you don’t even have to knead it. And there is no such thing as a failed loaf of bread. It may be a little dense or a little crumbly, but it’s homemade, and you can be sure that the next time you make it, it will be different. I lived in a flour mill for seventeen years and had buckets of stone-ground flour made by the miller, my husband. I made bread several times a week, and I never had a loaf turn out the same way twice. But they were all delicious.

The author, Judy O’Shea, learning how to cut up ducks for confit and fois gras. Germain Blanc, who was born in the mill, and whose father was the last miller, and his wife, Marthe, guided Judy and Mike throughout their experience in France: cooking, grinding flour, gardening, and even making Roquefort cheese.

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