January 24, 2011 - 8:32am
Naming my bread
I'm not sure if I'm putting this in the right forum but here goes. Ok, so I was asked to make up a new bread for a restaurant, they are competing in the Cast Iron Cook off, in West Virginia. But the Bread needs a name. It's the like ciabatta, but it's got just enough rye, cornmeal, and whole wheat to give it a different flavor. What would I call that? The best I've come up with is rustic ciabatta. If any of you have a better name I'd love to hear it.
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Appalachian Dipping Bread?
Coal Truck Ciabatta?
The local Indians were not only making corn bread, but, also flat rye bread called "banick" (from Wikipedia)
Cumberland Ciabatta?
Love the Coal truck ciabatta!
Combines English translation of 'ciabatta' (slipper) with many gardener's favorite American native wildflower, the endangered Lady Slipper orchid of the Appalachians.
This may be the winner!
I would buy something called Wild Mountain Bread, but not Coal Truck Ciabatta. The latter just makes my nose wrinkle and my mouth pucker. It conjures up thoughts of dusty, gritty black coal in my bread. Blech. Give it some sex appeal, man!
Why, the coal truck is practically the West Virginia state bird!
'Scuse me while I try to get my tongue out of my cheek. ;-)
Paul
I can't tell you how many times I've had a close call with one off those trucks. I am trying to post a picture of the bread, but am having problems.
Whatever you call it, it looks good. I'd like to taste it but West Virginia is a long way from the UK.
where in the UK do you live, we lived in Cambridge for 3 and a half years! Loved it there!
We are over in Shropshire, the last county in England before Wales (although we live to the east side of the county). We've only been to Cambridge once - Oxford a lot more as our eldest daughter studied there. What brought you over to the UK?
My husband was doing some post doctorate work at Cambridge University. He is an economist.
Our daughter read Philosophy, Politics and Economics. My recollection of Cambridge was that it is a pleasant city, with architecture to rival that in Oxford, but it was a culinary desert at the time we visited - very few decent restaurants!
Out of curiosity, is it you, your husband or both of you that run the bakery?
I do the baking, he helps out with dishes and runs the finances, creates labels, ext. I have to agree with you, Cambridge did not have very good Restaurants.
This is the name we settled on. I will try and post some pictures of the dishes they were used in.
Karen