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Homemade Bread

The aroma of freshly baked bread has filled our rural homestead following the early French settlers introducing their ovens that made breads from wheat on the Great Northern Peninsula.

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Large families kept women particularly busy in the kitchen. I’ve heard many stories from my grandparents how their mother would mix a bread and prepare many loaves. Freshly baked homemade bread was a fixture growing up. However, it seems to be a traditional that is less practiced with more and more people purchasing breads and rolls from grocery stores.

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My mother made bread recently, her first is a very long time and it was truly delicious. I remember when I was younger she always used a small metal jam dish to make me a little “Tommy” bread, which was essentially I small bun or roll.

We enjoyed the homemade bread with a large serving of homemade baked beans and a scoop of turnip hash. My mouth waters every time I see this picture.

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Keeping tradition alive on the GNP!

Live Rural NL –

Christopher Mitchelmore, MHA
The Straits-White Bay North

 

Baked Beans and Buttered Bread is a Traditional Scoff

What a delicious traditional meal yesterday’s supper turned out to be with homemade baked beans and a slice of homemade bread. Normally it would be beans and bologna (“Newfie steak”), but we substituted for ham and Zest mustard pickles.

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The one meal I would never eat as a child was baked beans, not even to taste them. I even lived and worked in London, England from January to September 2007 where I would get an English breakfast served everyday with a helping of beans. I would not even consider touching the stuff. It was not until a stopover in Belfast, Northern Ireland during December 2007 that I re-call ordering the traditional breakfast one last time before I would return the Czech Republic to complete my studies and then home to Newfoundland for the holidays. On my plate again, were the ever present baked beans, likely predicting their faith of being left behind. However, after rejecting them for twelve straight weeks that summer,  something in me decided I should give them a try, especially when in the UK. It might have been my last time to experience that traditional cuisine. Who knew when I would return? To my surprise, I did not detest them.

Why then for 22 years had I been so unwilling to try them? I guess there are always decisions we make around our likes and our dislikes as children when it comes to food. I never liked spaghetti sauce, just “plain noodles for me”, or gravy, many of the condiments and a few others. Today, a nice helping of well-crafted sauce adds so much flavour and excites the taste buds. There is nothing I can think of now that is an outright NO when I look at a menu or pick up ingredients at  a grocery store. Taste is certainly acquired and if at first you’re not quite sure, then I would suggest to try it at least another time.

Expand and broaden your palate, especially when it comes to traditional Newfoundland foodstuffs.

Live Rural NL –
 
Christopher Mitchelmore, MHA
The Straits-White Bay North
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