There is nothing better than a fresh slice of bread with butter melting into it. I made my first pies at the age of 8… Read More »Warm Bread for Cold Days – Purity Flour Cookbook White Bread
November is the first of the truly cold months throughout The Great White North, and so it’s all about Bread and Soup for us here at Eatin’s Canada. We’re featuring recipes for both, and a review about Enoteca Sociale, in Toronto, along with an interview with Holger, their Bread Baker and Pasta Maker, and a recipe for Enoteca Sociale’s Rosemary Foccacia.
We have a Roasted Vegetable & Polenta Soup recipe from Glen Synoground, and many soup recipes from Bill Wimberly, beginning with his recipes for Basic Chicken Broth and Stock Variations about the differences between Broth and Stock.
We also have recipes for some of my favourite bread recipes. One is from the Purity Flour Cookbook recipe for White Bread (with variations for 60% whole wheat), which was the first that I ever used when making my first loaves at the age of 10. This recipe was also featured in other popular flour company cookbooks of the time. Also, Phyllis’s Bread, and Sunflower Bread from The Deaf Smith Country Cookbook, by Marjorie Winn Ford, Susan Hillyard, and Mary Faulk Koock, of Texas. A wonderful bread and a favourite cookbook…now sadly, out of print, but available online. Finally, we have instructions for Trapping and feeding Wild Sourdough Yeast.
A bit more about Bill Wimberly…he was a corporate chef, a good friend to me as a blogger, and a wonderful and thoughtful man.
Sadly, we lost Bill to Cancer shortly after this site was built, but it was created in part with him in mind.
Bill began cooking while in the service as a young man, and then went onto chef school to study formally on The GI Bill. When we first “met” online in 2007, Bill was a semi-retired corporate chef and one of my best advisors in recipe development. He is our patron saint, not unlike St. Vincent, and dearly missed.
We’ll post as many of his excellent recipes as possible.