A Lesson in Bread Baking History in Plymouth, Mass.


History is on the menu at the Plimoth Bread Company in Plymouth, Mass. With fall in full swing and Thanksgiving quickly approaching, now is a good time to brush up on our U.S. history and this is a unique way to do just that. The Plimoth Bread Company was the subject of an article in the Boston Globe’s G section last week by Ann Trieger Kurland, Globe Correspondent.

How about learning how to bake like the Pilgrims and Wampanoags did in 1627? The Plimouth Bread Company, located at Plimoth Planation, is a bakery with a historical twist. All of their products are produced using 17th century techniques and recipes that are hundreds of years old.

The bakery is run by Tani Mauriello, a food historian turned baker. According to the article, “The bakery offers demonstrations, classes, workshops, and tastings of the dense, crusty breads and sweets originally made by the Pilgrims and Wampanoag people.”

Mauriello and staff members put together the traditional recipes from cookbooks kept in the museum’s archives. “Their mission was to adapt recipes for contemporary baking while capturing historic textures and flavors.”

The bakery also takes advantage of the other historically modeled businesses in Plymouth, such as using yeast donated by the Mayflower Brewing Co. and corn ground at the Plimoth Grist Mill.

Some of the products that will be available from the bakery include: “Plimoth Thirded Bread, a loaf of wheat, rye, and corn based on on original Plymouth colony bread; cheate bread, made with whole-wheat flour and ground corn, from a 400-year-old recipe; ash cakes, a traditional Wampanoag treat, where pockets of cornbread are filled with pumpkin or strawberry, wrapped in a corn husk , and roasted in hot coals,” among other goods available at the Plimoth Plnatation visitor’s center.

The Plimoth Bread Company puts some new perspective on my annual Thanksgiving baking.

Photo (cc) by Cardabelle and published under a Creative Commons license. Some rights reserved. 


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