Visiting Provence: Carpentras

Since travelling right now is difficult, if not impossible, for most of us, I’m sharing pictures of my past trip to Provence, France. Why not be inspired by where we’ve been while we dream about where we’d like to go?

In June 2015, after years of drooling over pictures and other people’s stories, I finally had the chance to visit Provence. While I was there I stayed in Carpentras, a town in the Vaucluse region of Provence with a fascinating history, a fantastic weekly marché (market), and a name that’s really difficult to pronounce if you’ve never heard it before! Why didn’t this video exist five years ago?

It’s also the centre of the truffle trade for the region (unfortunately I was there too late for truffle season). I think it would take many visits at all different times of the year to fully appreciate Carpentras. For now, here are a few shots I took during my brief time there. Enjoy…

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas
The sign directs drivers to the paid parking ticket dispenser. Somehow it sounds better in French.

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas
The mountain in the background is Mt. Ventoux, known for its white peaks, which are bare rock and not snow.

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas
Love the random plants growing on the side of the building.

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas, provence, france, carpentras, vaucluse, architecture, travel, travelling, french tourism, avignon, whimsy bower, history, photography, aspasiasbissas.com

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas
The other end of the fountain features a female head.

My favourite part of Carpentras was probably the Roman arch (located behind the Palais de Justice). Provence actually has many Romans ruins and structures (farmers still use Roman-built aqueducts to water non-edible crops like lavender!) If I ever get to go back, I’m going to take a tour of all things Roman 🙂

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas
The side of the arch.

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas, provence, france, carpentras, vaucluse, architecture, travel, travelling, french tourism, avignon, whimsy bower, history, photography, aspasiasbissas.com
Palais de Justice (back view). You can see the Roman arch at the bottom, right.

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas

Carpentras also produces a local specialty called Berlingots:

Visiting Provence: Carpentras, blog post by Aspasia S. Bissas

They were invented by a candy maker who wanted to find a way to use the syrup left over from making candied fruit. Now Carpentras is known for them– make sure to pick some up if you ever get the chance.

What’s a favourite place you’ve visited? Share in the comments…

Want to read more about France? Download my FREE story Tooth & Claw, set in early 1900s Marseille, and inspired by a true story (did I mention there are also vampires?)

Tooth & Claw, free short story by Aspasia S. Bissas

 Smashwords Barnes & Noble Kobo Apple Books

 

Note: All photos in this post (other than the one of the Berlingots) are © Aspasía S. Bissas. They were originally shared on my other blog Whimsy Bower (click to see more photos there).

Cheers,

Aspasía S. Bissas

Vampire’s Garden: Nettle

Vampire's Garden: Nettles, blog post by Aspasia S. Bissas
Photo by Mareefe on Pexels.com

Love Lies Bleeding‘s readers know that main character Mara is both a vampire and a botanist. Trained in botany and herbalism when she was still human, she continues to study plants and have a garden. This post is ninth in a series exploring Mara’s plants. Are you interested in botany, gardening, or plant lore? So are some vampires…

Please note: Medicinal uses are given for informational purposes only. Always consult a medical professional before diagnosing or treating yourself or anyone else.

Please also note: Nettle is known as stinging nettle for a reason. See “Caution” below.

Botanical Name: Urtica dioica

Common Names: Stinging nettle, common nettle, nettle leaf, stinger, burn nettle, burn weed, burn hazel, feuille d’ortie, slender nettle, tall nettle, wild nettle. (Not to be confused with dead nettle, Lamium spp.)

History: Native to Europe, temperate Asia, and parts of northern Africa, nettle can now be found throughout the world. It grows abundantly in areas that receive regular rain, such as the Pacific Northwest, and locations that have been disturbed by humans (e.g., ditches and fields). The German idiom “sich in die Nesseln setzen,” or to sit in nettles, means to get into trouble. The medical term for hives, “urticaria,” comes from the Latin word for nettle: Urtica (from urere, “to burn”). It has been used as medicine, food, tea, and as a raw material for textiles since ancient times.

Language of Flowers Meaning: Rudeness, coolness, scandal, pain, slander, cruelty, protection (no two sources I found gave the same meaning).

Cultivation: Perennial. Nettle needs moist, rich soil (it’s also an indicator of fertile soil wherever it grows wild). Start seeds indoors about 4 to 6 weeks before the last frost date, or sow seeds directly in spring or autumn. Transplant hardened seedlings in spring, spacing plants 30 cm (12 inches) apart. Make sure to grow nettle away from high-traffic areas in your garden. The plant grows 1 to 2 m (3 to 7 ft) tall in summer and dies back in winter. Harvest leaves in early spring (don’t use once the plants have flowered) and roots in autumn. Nettle spreads easily via rhizomes, so if you’d like to grow it but don’t want it taking over your yard, keep it contained with a barrier around its roots (if it gets invasive, regular and persistent tilling can help get it under control; otherwise, you may need to resort to herbicides). Add nettle leaves to compost as a source of nitrogen (or make compost tea). You can also forage for nettle in green spaces and open woodland (just be sure it hasn’t been sprayed with pesticides or steeped in car exhaust).

TIP: Aphids love nettle. Grow nettle to keep aphids away from other garden plants (like roses).

Uses:

Medicinal: The fresh plant is a traditional spring tonic. Fresh or dried leaves and the powdered root have been used to treat disorders of the kidneys and urinary tract, and for sore muscles, osteoarthritis, rheumatism, and gout. The leaves are also used for skin conditions, to treat anemia, and to reduce hay fever. There is some evidence that nettle lowers both blood sugar and blood pressure. Some folk practitioners still practice Urtication, or flogging with nettles, to treat arthritis and rheumatism, and to increase circulation (although this has been shown to be effective, before you try it keep in mind that Urtication has also been used as a sentence for criminals).

Hair Care: A tea made from nettle leaves can be used as a hair rinse to add strength and shine. Some people believe it also stimulates hair growth, but that is purely anecdotal.

Culinary; Nettles are rich in Vitamins A, B, and C, as well as iron, potassium, calcium, and protein. Use young plants picked in spring (plants that have flowered or gone to seed contain gritty particles that can irritate the urinary tract and kidneys). The sting can be removed by cooking or drying nettles, or by soaking them (I can confirm that cooking and drying works, but I’m hesitant to try the soaking method– please let me know if you have, and how it went). Fresh nettle can be used like spinach or other greens, or made into chips or pesto. Dried or fresh leaves and flowers can be made into tea. You can also brew beer from young nettles.

Fun Fact: There’s a World Nettle Eating Championship, where people compete to see who can eat the most fresh nettles. Those with a low pain tolerance need not apply.

Wildlife: Nettle provides food for the larvae of several species of butterflies and moths. Ladybugs (a beneficial garden insect) also prefer laying their eggs on nettle. When harvesting, watch out for eggs and caterpillars (a curled leaf can be a sign of a resident) and avoid damaging those leaves.

Textiles: Nettle has been used to make a linen-like fabric for at least 3,000 years, and unlike some plants (looking at you, cotton) nettle doesn’t need pesticides. Some modern European manufacturers are starting to produce nettle fabric again.

This short video demonstrates how to make nettle fabric:

And this video shows how to make paper from nettles:

Natural Dye: Nettle produces yellow dye from its roots and a yellow-green or grey-green hue from its leaves.

Caution: The leaves of most nettle species are covered in hollow needle-like hairs that inject histamine and other irritating chemicals into the skin when touched, causing a stinging sensation and contact dermatitis (known as contact urticaria). The sting is removed when nettles are cooked or dried. Wear gloves and use caution when handling the fresh plant. Dock leaves are a traditional remedy for nettle stings, and dock often grows close to nettle (you can also use spotted jewelweed, plantain, antihistamines, or anti-itch creams).

Caution 2: Nettle has been deemed likely unsafe to take during pregnancy, as it could potentially cause a miscarriage. Although it has a history of being used to induce lactation, it is now recommended to avoid nettle while breastfeeding. Nettle can also interfere with some medications; let your doctor know if you are using it.

Mara’s Uses: Mara would include nettle in tinctures and teas to help strengthen bloodletters (human volunteers used by vampires for their blood) and to prevent or treat anemia.

Cheers,

Aspasía S. Bissas

Further Reading

Aspasia S. Bissas's books: Love Lies Bleeding, Blood Magic, Tooth & Claw
Make sure to download your FREE copies…

Love Lies Bleeding: SmashwordsBarnes & NobleKoboApple Books
Blood Magic: SmashwordsBarnes & NobleKoboApple Books
Tooth & Claw: SmashwordsBarnes & NobleKoboApple Books

If you prefer a good paperback to an ebook, order Love Lies Bleeding from Bookshop – a portion of each sale goes directly to independent bookstores, as well as to myself. Thank you for supporting indie! ♥

 

Canadian Wildlife Federation (includes recipes)

Gardeners’ World: 10 Uses for Nettles

Penn State Hershey (medicinal use)

Surprising Ways to Use Stinging Nettles (with recipes)

Stinging Nettle: Useful and Delicious

Tips for Growing Nettle

How to Use Nettle as a Fertilizer

Dyeing with Nettles

Wikipedia

Floriography, Language of Flowers

Meaning of Flowers

WebMD

Book Tag: Spring Cleaning Book Tag

Book Tag: Spring Cleaning Book Tag blog post by Aspasia S. Bissas
Photo by Polina Zimmerman on Pexels.com

 

Those of us staying home the past couple of months have probably had more than enough of our living spaces. I know I have (especially since we were ready to move before everything shut down and left us stuck). Spring cleaning is usually a good time for a fresh start, and we could all use a fresh start right now. In that spirit, I snagged this book tag from Bookmark Your Thoughts, who got it from Between the Shelves.

1. Getting started: A book series you’ve been wanting to read

Book Tag: Spring Cleaning Book Tag, blog post by Aspasia S. Bissas
Just some of the Discworld novels by Terry Pratchett. Image found here.

I’ve been wanting to read the Discworld series for ages and finally started. So far I’ve read the first three; put in an order for more– which are taking forever to be shipped as books have been de-prioritized; and realized I already have one of the books but packed it and will never be able to find it until we move and unpack. Fun! At least I have something to look forward to…

2. Cleaning/organizing the closet: The best way to organize books

Book Tag: Spring Cleaning Book Tag, blog post by Aspasia S. Bissas
Photo by Pixabay on Pexels.com

I always have been, and ever will be, a proponent of organizing alphabetically. Other systems might work for other people, but this is what works for me. I group non-fiction by subject and then alphabetically by title. Fiction I organize alphabetically by author. When I have multiple books by the same author, I organize the titles alphabetically (except for series, which are kept in chronological order). People who organize their books by colour (or worse, don’t organize at all; or still worse– put them on the shelves backwards for “aesthetics” are agents of chaos and should be avoided).

3. Getting rid of unnecessary things: Book/series you no longer need

Marion Zimmer Bradley was a well-regarded fantasy author, and I had a few of her books. Last year I found out some disturbing things about her (I won’t share them here, but they involve serious allegations by her daughter). I decided I really didn’t need her books anymore.

4. Get some air: Your favorite light-hearted read

Book Tag: Spring Cleaning Book Tag blog post by Aspasia S. Bissas  Book Tag: Spring Cleaning Book Tag, blog post by Aspasia S. Bissas

I was doubly crushed when Douglas Adams died (RIP) in the middle of writing a third Dirk Gently book, and then when the Dirk Gently TV series got cancelled after the second season (sigh). At least we have two seasons and two books. If you’ve never read them, you’re in for a treat (watch the show too, if you dare).

5. Clean out the kitchen cupboards: Favorite food-themed read

Book Tag: Spring Cleaning Book Tag blog post by Aspasia S. Bissas
Photo by Ylanite Koppens on Pexels.com

This is a tough one. Do I go with non-fiction, like The Omnivore’s Dilemma, The Fruit Hunters, Tender at the Bone, or pretty much anything by Anthony Bourdain? Should I try to choose a novel that revolves around food, like The Confectioner’s Guild or Chocolat; or go with one where food isn’t the focus, but adds so much to the story, like The Hobbit or the Harry Potter series? And what about cookbooks, many of which are surprisingly readable and entertaining? If you can’t tell, this is my way of not having to choose 🙂

6. Dust the shelves: What’s the fifth book on your bookshelf?

Book Tag: Spring Cleaning Book Tag blog post by Aspasia S. Bissas

Sadly, my shelves are all packed (if only I’d known…) I do have a small TBR pile, and the fifth book down is Gods Behaving Badly, which will be a re-read when I get to it. I liked it the first time I read it, but I’m not so sure it will have held up (TBD).

7. Wishing for the end: A 2020 release you’re really excited about

Book Tag: Spring Cleaning Book Tag, blog post by Aspasia S. Bissas
Photo by Ksenia Chernaya on Pexels.com

I’m not looking forward to any particular new release, actually. If something comes out that catches my eye, I’ll pick it up or add it to my wishlist, but I’m happy to read all the books I already have. Besides, 2020 isn’t a real year and nothing that happens during 2020 counts.

8. Long but satisfying: The longest book series you’ve read

Book Tag: Spring Cleaning Book Tag blog post by Aspasia S. Bissas

The Kate Daniels series by Ilona Andrews isn’t the longest in terms of total number of pages (that would be the series I hated and refuse to name), but it’s the series with the most books (including novellas not pictured here), and one I actually enjoyed.

 

What do you think? Feel free to answer the questions in the comments, or share the link if you post it on your blog (and make sure to link back to the original post) 🙂

Aspasia S. Bissas's books: Love Lies Bleeding, Blood Magic, Tooth & Claw
Looking for something to read right now? Download my books FREE

Love Lies Bleeding: Smashwords, Barnes & Noble, Kobo, Apple Books
Blood Magic: Smashwords, Barnes & Noble, Kobo, Apple Books
Tooth & Claw: Smashwords, Barnes & Noble, Kobo, Apple Books

If you prefer a good paperback to an ebook, order Love Lies Bleeding from Bookshop – a portion of each sale goes directly to independent bookstores, as well as to myself. Thank you for supporting indie! ♥

Cheers,

Aspasía S. Bissas

Vampire’s Garden: Garlic

Vampire's Garden: Garlic, blog post by Aspasia S. Bissas
Photo by Nick Collins on Pexels.com

Love Lies Bleeding‘s readers know that main character Mara is both a vampire and a botanist. Trained in botany and herbalism when she was still human, she continues to study plants and have a garden. This post is eighth in a series exploring Mara’s plants. Are you interested in botany, gardening, or plant lore? So are some vampires…

Please note: Medicinal uses are given for informational purposes only. Always consult a medical professional before diagnosing or treating yourself or anyone else.

COVID-19 Note:

Vampire's Garden: Garlic, blog post by Aspasia S. Bissas

Read more of the WHO’s coronavirus/COVID-19 advice here.

Botanical Name: Allium sativum

Common Names: Ajo, Allium, Clove Garlic, Camphor of the Poor, Poor Man’s Treacle, Stinking Rose, Serpent Garlic, Spanish Garlic, Common Garlic

History: Native to Central Asia, garlic has naturalized in many areas and can even be a weed in some places. Garlic has been used in food, medicine, and in religious rituals for thousands of years. Ancient Greeks left it at crossroads as an offering to the Goddess Hekate. Medieval European folklore claims that garlic can be used to repel demons, vampires, and werewolves. Historically, garlic has been used to improve strength and endurance; to treat snake bites, arthritis, and respiratory illnesses; as a cure-all; and as an antibiotic (it was used in both World Wars to prevent gangrene in wounds).

Victorian Language of Flowers Meaning: Courage, strength, or as a ward against illness or “evil spirits” (unwanted suitors).

Cultivation: Perennial. Hardy in Zones 4 to 9, but can be grown in Zone 3. Prefers full sun and loose, dry, well-drained soil high in organic matter. There are two sub-species of garlic: hard necked and soft necked, as well as hundreds of varieties and cultivars. Hard-neck garlic generally grows in cooler climates and produces larger cloves; soft-neck varieties are smaller and tend to be grown in hotter climates. Garlic can be grown year-round in milder climates. In colder climates, plant individual cloves about 6 weeks before the ground freezes. To plant, loosen soil to a depth of 8 inches and plant cloves (pointy end up) 3 to 4 inches deep. Garlic can be planted close together (as long as there’s room for the bulb to mature) and can also be grown in pots. Cover planting area with about 6 inches of straw to help protect the cloves over the winter. Harvest in late spring or early summer. Garlic bulbs are susceptible to a few diseases, as well as to leek moth (AKA onion leaf miner).

Uses:

Culinary: The bulb and scapes are edible and used in a wide variety of savoury (and some sweet) dishes. The flowers are also edible, although they have a much milder flavour than the bulb or scapes. Immature (or “green”) garlic can be pulled and used like scallions. Black garlic is heat aged over several weeks to create a subtle sweet flavour that can be slathered on bread or added to vinaigrettes and sauces. Garlic can be dried or stored in vinegar, but storing in oil can result in botulism poisoning (see below for link on safely storing and preserving garlic).

Some popular garlic recipes include:

Garlic Knots

Pesto

Harissa

Pickled Garlic

Aïoli

Chimichurri

Roasted Garlic Ice Cream

My Mom’s Skordalia

Traditionally served as a sauce with fish or roast meat, skordalia is also good as a dip with vegetables, french fries, and pita bread triangles.

2-3 medium to large potatoes, peeled, and cut in half

10 large cloves garlic, minced or grated finely

scant 1/4 cup white vinegar

1/2 teaspoon salt

1/4 cup olive oil (or vegetable oil for a milder flavour)

1/2 cup reserved cooking water (optional)

Place potatoes in medium saucepan over high heat. Add enough water to cover. Bring to boil and lower heat to medium. Cook until potatoes are soft (about 30 minutes). Drain potatoes, reserving cooking water. Leave potatoes in saucepan and mash. You should have about 2 cups of mashed potatoes. Add minced garlic to mashed potatoes. Add vinegar and salt, stirring briefly after each addition. Add oil. Stir well. If serving as a dip, no further additions are necessary. If serving as a sauce, add reserved cooking liquid, a little at a time, until desired consistency is reached. Serve at room temperature.  Note: This keeps well refrigerated for 4-5 days.

Makes 6 to 8 servings

 

Tip: Garlic breath can be most effectively minimized  by drinking milk with the garlic (it doesn’t work if you drink milk afterwards or with skim milk).

Companion planting: Garlic is said to repel rabbits and moles, and to improve roses when planted near them.

Mosquito repellent: Anecdotal evidence suggests that eating garlic makes you less attractive to mosquitoes. Research shows that garlic may repel ticks, although not as well as commercial tick repellents.

Crafts: You can braid soft-neck garlic (see link below).

Medicinal: Garlic supplements vary widely in quality and efficacy– make  sure to buy  one (preferably enteric coated to protect the stomach) from a reputable manufacturer. Cooking garlic may remove some of its medicinal benefits, while raw garlic can cause indigestion or gastrointestinal distress, although black garlic retains its medicinal benefits without causing irritation. Garlic is most commonly used to boost immunity against infection, for lowering cholesterol, to prevent atherosclerosis, and to both prevent and help recover from heart attacks and other cardiovascular diseases. Research has shown that it may lower your chances of developing some kinds of cancer.

Caution: Don’t take garlic supplements if you’re taking anticoagulants (blood thinning medication) or have a clotting disorder. Garlic can also interfere with some medications, including some antibiotics and hypoglycemic drugs. Avoid taking garlic medicinally while pregnant or breastfeeding.

Caution 2: Applying raw garlic to the skin can cause burns, especially in children.

Mara’s Uses: Mara does not use garlic in any form because it is toxic to her and other vampires (find out why in Love Lies Bleeding). Blood from humans who take garlic supplements is unpalatable to vampires. Blades are sometimes coated in garlic oil as a way of exacerbating a vampire’s wounds.

Cheers,

Aspasía S. Bissas

Aspasia S. Bissas's books: Love Lies Bleeding, Blood Magic, Tooth & Claw
Don’t forget to download your FREE copies…

Love Lies Bleeding: Smashwords, Barnes & Noble, Kobo, Apple Books
Blood Magic: Smashwords, Barnes & Noble, Kobo, Apple Books
Tooth & Claw: Smashwords, Barnes & Noble, Kobo, Apple Books

If you prefer a good paperback to an ebook, then order Love Lies Bleeding from an independent bookshop and support small businesses when they need it most. Click here and scroll down for the full list of available online shops.

 

Further Reading

Garlic Scapes FAQ

Green Garlic

Black Garlic

How to Safely Store and Preserve Garlic (pdf)

Wikipedia

What are the benefits of garlic?

WebMD

The Health Benefits of Garlic

Historical Perspective on the Use of Garlic

How to Grow Garlic

How to Braid Garlic (video)

 

Baking Bread

Yeast in the Time of Corona

Baking Bread: Yeast in the Time of Corona, blog post by Aspasia S. Bissas

Somewhere among all the COVID-19 updates in your feed you might have noticed that people seem to be baking a lot of bread these days. It makes sense– bread is one of those things that are suddenly in short supply in shops, but is easy to make at home (especially if you have a mixer with a dough hook). As soon as I realized our local store was out, I broke out the flour (and was grateful that there was still one pan I hadn’t packed yet). Although bread is now easier to find and yeast is selling out, baking is still a good distraction– and there is seriously nothing better than fresh bread from the oven.

Have you been baking lately? What else are you making while you’re stuck at home? Share in the comments…

(Pictures and recipe are originally from an old post on my other blog.)

Baking Bread: Yeast in the Time of Corona, blog post by Aspasia S. Bissas (ingredients)
For those of you not from Ontario– yes, that is bagged milk in the pitcher.
Baking Bread: Yeast in the Time of Corona, blog post by Aspasia S. Bissas
The dough is still too sticky at this point (it shouldn’t be adhering to the hook like that). Time to add more flour…
Baking Bread: Yeast in the Time of Corona, blog post by Aspasia S. Bissas
Once the dough sticks to itself but not to the bowl, hook, or you, it’s ready to  rise.
Baking Bread: Yeast in the Time of Corona, blog post by Aspasia S. Bissas
After rising for about an hour.
Baking Bread: Yeast in the Time of Corona, blog post by Aspasia S. Bissas
Aluminum loaf pans I inherited from my mom. These are the best for baking bread, but you can use any loaf pan or baking dish. You can even just shape the dough and put it on a greased baking sheet.
Baking Bread: Yeast in the Time of Corona, blog post by Aspasia S. Bissas
Loaves shaped and left to rise. Use the next hour to read, message a friend, or contemplate the nature of existence (Netflix is also an option).
Baking Bread: Yeast in the Time of Corona, blog post by Aspasia S. Bissas
Ready for the oven. At this point you can brush the top of each loaf with a little milk or beaten egg white and sprinkle with sesame seeds or whatever else catches your fancy.
Baking Bread: Yeast in the Time of Corona, blog post by Aspasia S. Bissas
You might not have toilet paper, soap, or faith left in humanity, but you have delicious, sustaining bread, and that will take you pretty far.

Basic White (or Semi-White) Bread

This recipe came with my mixer and has quickly become my favourite bread recipe.

½ cup low-fat milk [I use 2%–you can use whatever you have on hand, including non-dairy milks]
3 Tbs sugar [you can use honey or whatever sweetener you have on hand, but not sugar substitutes]
2 tsp salt
3 Tbs butter [you can also use oil or margarine or any fat that will melt]
2 packages [or 2 Tbs] active dry yeast
1 ½ cups warm water [105F to 115F, or in other words, warm but not hot enough to burn you]
5 to 6 cups all-purpose flour [You can replace 1 ½ to 2 cups of all-purpose flour with whole wheat flour if you’d like your bread to be more nutritious but not too heavy.]

Place milk, sugar, salt and butter in a small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in 1 ½ cups warm water in warmed mixer bowl. Add lukewarm milk mixture [Tip: if the milk mixture seems like it’s still too hot, you can cool it down by pouring it against the side of the mixer bowl in a thin stream instead of dumping it all at once into the yeast mixture.] Add 4 ½ cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.

Continuing on speed 2, add remaining flour, ½ cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on speed 2 about 2 minutes longer or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place dough in a greased bowl, turning to grease top. Cover. Let rise in a warm place, free from draft, about an hour or until doubled in bulk [the time it takes depends on your yeast, as well as the temperature in the room].

Punch down dough and divide in half. Shape each half into a loaf and place in greased 8 ½” x 4 ½” x 2 ½” loaf pans. Cover again and let rise again, about an hour or until doubled in bulk. Before placing the loaves in the oven you might want to add something on top. I’m partial to sesame seeds but you might prefer poppy or sunflower seeds or chopped herbs. Just gently brush the tops of the loaves with milk or egg white and sprinkle with your toppings of choice.

Bake at 400F for about 30 minutes. Remove from pans immediately and cool on wire racks. [Tip: the standard test to see whether bread is fully cooked is to tap on the bottom. If it sounds hollow you’re good to go. I recommend using a spoon to avoid burned knuckles.] Try to resist the fresh bread long enough to let it cool down a touch before slicing and slathering with decadent amounts of butter.

You can halve the recipe if you want, although extra dough is ideal to use in recipes such as Tiganopsomo (fried bread) and Wrapped Sandwich Loaf. You can experiment with add-ins too: try adding raisins and cinnamon to the dough for raisin bread, or add herbs and grated cheese. It also freezes well.

Makes 2 loaves

Cheers,

Aspasía S. Bissas

Aspasia S. Bissas's books: Love Lies Bleeding, Blood Magic, Tooth & Claw
Don’t forget to download your FREE copies…

Love Lies Bleeding: Smashwords, Barnes & Noble, Kobo, Apple Books
Blood Magic: Smashwords, Barnes & Noble, Kobo, Apple Books
Tooth & Claw: Smashwords, Barnes & Noble, Kobo, Apple Books

If you prefer a good paperback to an ebook, then order Love Lies Bleeding from an independent bookshop and support small businesses when they need it most. Click here and scroll down for the full list of available online shops.