January 10th, 2013

United States of Breads!

My mom lives in the San Francisco Bay Area and I live in Connecticut, but we talk on the phone all the time. This is how our conversations have gone as of late:

Mom: Hi, hon.

Me: Hi.

Mom: What did you do today?

Me: Made bread.

Or sometimes they go:

Mom: Hi.

Me: Let me call you back, I’m covered in dough!

Or :

Mom: Let me guess what you did today. Made bread? What kind was it today?

You guessed it, I’m up to my eyeballs in breads; but it’s for a pretty good reason. I’m working on another cookbook, entitled United States of Breads. For those readers that have my first cookbook, United States of Pie, this book will be like my first—a celebration of regional, historical recipes from around the country.

I have scoured libraries, vintage cookbooks, newspaper clippings, and food-splattered memorabilia from across the country in search of homey, satisfying, unique and delicious, bread recipes to bring to you. Some are delicious standards—buttermilk bread, sweet potato biscuits, and sourdough breads of all kinds. I have updated classics for gooey monkey bread, corn breads, and Parker house rolls, and found unique recipes for soft brown bread with grits, Amish dill bread, and raised pumpkin rolls, just to name a few.

I found that America has a wonderful tradition of bread baking. From baking powder biscuits, to quickbreads, yeasted rolls and sweet breads, as well as flatbreads, women have proofing yeast, rolling out dough, and patting it into pans, for centuries, and I feel like the time has come to celebrate this work. So as much as I love a chewy baguette, forming a boule, or those crusty artisinal loaves, that not what United States of Breads is about. There are enough bread cookbooks that attempt to teach you how to make those kinds of breads at home. This book is for the homecook. The breads are sturdy. They are loaves. They are rolls and spirals. Theis book is for the cook that wants to sink her hand into a living, breathing pile of dough, the cook that yearns to come home to the smell of a fresh-baked loaf, the cook that gets excited by a pan of sticky buns.

At least that’s what I hope it will be!

For those of you that follow me on Twitter, @Adrienne_Kane, maybe you’ve seen me posting quite a few bread pictures lately. (For those of you that don’t—get on it!) Well, those pictures will definitely keep coming. I’ll start labeling them #USofBreads and #cookbook. I’ll also be posting pictures here on Nosheteria, entitled The Proof. That way you can check in and see how I’m doing, and just what I’ve been baking.

Now, if you’ll excuse me, I’ve got some bread to make.


My mom lives in the San Francisco Bay Area and I live in Connecticut, treat but we talk on the phone all the time. This is how our conversations have gone as of late:

Mom: Hi, order hon.

Me: Hi.

Mom: What did you do today?

Me: Made bread.

Or sometimes they go:

Mom: Hi.

Me: Let me call you back, I’m covered in dough!

Or :

Mom: Let me guess what you did today. Made bread? What kind was it today?

You guessed it, I’m up to my eyeballs in breads; but it’s for a pretty good reason. I’m working on another cookbook, entitled United States of Breads. For those readers that have my first cookbook, United States of Pie, this book will be like my first—a celebration of regional, historical recipes from around the country.

I have scoured libraries, vintage cookbooks, newspaper clippings, and food-splattered memorabilia from across the country in search of homey, satisfying, unique and delicious, bread recipes to bring to you. Some are delicious standards—buttermilk bread, sweet potato biscuits, and sourdough breads of all kinds. I have updated classics for gooey monkey bread, corn breads, and Parker house rolls, and found unique recipes for soft brown bread with grits, Amish dill bread, and raised pumpkin rolls, just to name a few.

I found that America has a wonderful tradition of bread baking. From baking powder biscuits, to quickbreads, yeasted rolls and sweet breads, as well as flatbreads, women have proofing yeast, rolling out dough, and patting it into pans, for centuries, and I feel like the time has come to celebrate this work. So as much as I love a chewy baguette, forming a boule, or those crusty artisinal loaves, that not what United States of Breads is about. There are enough bread cookbooks that attempt to teach you how to make those kinds of breads at home. This book is for the homecook. The breads are sturdy. They are loaves. They are rolls and spirals. This book is for the cook that wants to sink her hand into a living, breathing pile of dough, the cook that yearns to come home to the smell of a fresh-baked loaf, the cook that gets excited by a pan of sticky buns.

At least that’s what I hope it will be!

For those of you that follow me on Twitter, @Adrienne_Kane, maybe you’ve seen me posting quite a few bread pictures lately. (For those of you that don’t—get on it!) Well, those pictures will definitely keep coming. I’ll start labeling them #USofBreads and #cookbook. I’ll also be posting pictures here on Nosheteria, entitled The Proof. That way you can check in and see how I’m doing, and just what I’ve been baking.

Now, if you’ll excuse me, I’ve got some bread to make.


This is what we had on New Year’s day at my house:

And it was perfect!

The holiday season is over, hospital and as much as I heartily welcome it each year; I am always ready to bid it farewell in January. Having the holidays fall on a a Tuesday this year really messed with my head. I can only handle merriment once a week and it’s usually on the weekend. Therefore, Monday felt like Saturday, and Tuesday was Sunday for sure! And Joe’s special is the perfect food to eat on a lazy Sunday– which is why we had it on New Year’s day. (Got that?)

Growing up in the San Francisco Bay Area I remember Original Joe’s, I don’t however remember Joe’s Special. Maybe that’s because when I was a kid, I didn’t like eggs. Yup, I wouldn’t eat them, especially scrambled, as they are in this dish. I am still quite particular about the egg. I much prefer them homemade than slung at me through a diner window, where they can often be too wet, and too chunky. But that’s not what you get in Joe’s Special, this is a dry, savory scramble.

I’ve grown up some. Now I understand the appeal of a scramble; they’re nourishing and wholesome– simplicity as its finest. While this dish of frozen spinach, ground beef, and scrambled eggs is hardly haute cuisine, it is a piece of Americana. Joe’s Special is easy, relatively quick, and delicious. The perfect dish meal for a Sunday supper, or a New Year’s day meal.

Joe’s Special
adapted from Saveur magazine’s 101 Classic Recipes

2 tablespoons olive oil
5 cloves garlic, minced
1 medium onion, finely chopped
8 ounces ground beef
1 10-ounce package frozen spinach, thawed and squeezed dry
8 eggs, lightly beaten with salt and pepper (truth be told, I used only 6 eggs)
1/4 cup grated Parmesan cheese

In a large, nonstick skillet, heat oil over medium-high heat. Add onion and garlic, season with salt and pepper, and cook until soft, about 5 minutes. Add ground beef, cook, breaking up into small pieces, until browned and all of the moisture has evaporated, about 5-10 minutes. Add spinach, and cook until heated through.

Add eggs, and cook, stirring constantly, until eggs are cooked, in small curds, and the mixture is mostly dry. Season with salt and pepper. Serve sprinkled with Parmesan cheese.
My mom lives in the San Francisco Bay Area and I live in Connecticut, information pills but we talk on the phone all the time. This is how our conversations have gone as of late:

Mom: Hi, for sale hon.

Me: Hi.

Mom: What did you do today?

Me: Made bread.

Or sometimes they go:

Mom: Hi.

Me: Let me call you back, I’m covered in dough!

Or :

Mom: Let me guess what you did today. Made bread? What kind was it?

You guessed it, I’m up to my eyeballs in breads; but it’s for a pretty good reason. I’m working on another cookbook, entitled United States of Breads. For those readers that have my first cookbook, United States of Pie, this book will be like my first—a celebration of regional, historical recipes from around the country.

I have scoured libraries, vintage cookbooks, newspaper clippings, and food-splattered memorabilia from across the nation in search of homey, satisfying, unique, and delicious bread recipes to bring into your kitchen. Some are for delicious standards like: buttermilk bread, sweet potato biscuits, and sourdough breads of all kinds. I have also updated classics for gooey monkey bread, corn breads, and Parker house rolls. I’ve found unique recipes for soft brown bread with grits, Amish dill bread, and raised pumpkin rolls, just to name a few. The list of breads is ever-growing!

In my research, I found that America has a wonderful tradition of bread baking. From baking powder biscuits, to quickbreads, yeasted rolls and sweet breads, as well as flatbreads, women have been proofing yeast, rolling out dough, and patting it into pans, for centuries, and I feel like the time has come to celebrate this work. So as much as I love a chewy baguette, forming a boule, or those crusty artisinal loaves, that’s not what United States of Breads is about. There are enough bread cookbooks that attempt to teach you how to make those kinds of breads at home. This book is for the home cook. The breads are sturdy. They are loaves. They are rolls and spirals. This book is for the cook that wants to sink her hands into a living, breathing pile of dough, the cook that yearns to come home to the smell of a fresh-baked loaf, the cook that gets excited by a pan of sticky buns.

At least that’s what I hope it will be!

For those of you that follow me on Twitter, @Adrienne_Kane, maybe you’ve seen me posting quite a few bread pictures lately. (For those of you that don’t—get on it!) Well, those pictures will definitely keep coming. I’ll start labeling them #USofBreads and #cookbook. I’ll also be posting pictures here on Nosheteria, entitled The Proof. That way you can check in and see how I’m doing, and just what I’ve been baking.

The manuscript is due in the fall. That means I only have a few seasons to go. So, if you’ll excuse me, I’ve got some bread to bake.

6 Responses to “United States of Breads!”

    I love United States of Pie and can’t wait for your book on bread! I have been inspired by Jennifer Reese’s Make the Bread, Buy the Butter to bake bread more often. No complaints from the family.
    Looking forward to reading about your journey into all things yeasty.

  1. --Paula


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  4. Congratulations! And great news for us: with the new year my son and I learning to make bread at home. We love United States of Pie and now we will look forward to the bread book. Good luck and happy baking :)

  5. --tina


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