Bread Mix from St. Johns Abbey
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From St. John's Abbey
OLD WORLD BREAD MIX
"Johnny Bread"
The recipe for this Old World mix was brought to Minnesota and perfected by pioneer Benedictine monks from Bavaria. Melding rye flour common in Europe with lighter wheat flour abundant in the USA, its rough texture and distinctive crust is a central part of St. John's tradition -- prized by residents and visitors alike. "The Loaf That Became a Legend" is now available to bake at home! Mix is approx. 15 ounces and includes a yeast package and instructions for bread machines or regular baking. Baked loaf makes eight two-slice servings.
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From St. John's Abbey
JOHNNY BREAD CUTTING BOARD
ENGRAVED OR PLAIN
Hardwood maple harvested from the Abbey woods and crafted in the woodshop on the Abbey grounds. The front is engraved with the Johnny Bread Monk and the words "SAINT JOHN'S BREAD". 3/4" thick and 16" long x 7" wide; with the handle, it is 21-1/2" long. 10" bread knife fits into magnetized slot on back. Also available in a plain version without the engraved Monk, slot or knife.
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THE LOAF THAT BECAME A LEGEND
A History of St. John's Bread
The aroma, the flavor, the memories -- Saint John's Bread has delighted students, alumni and visitors of the Saint John's community for generations. Based on a robust Old World recipe, the bread has been a staple in the diets of the Benedictine monks since they established their community in Collegeville. This is a history of how that crusty loaf became a favorite of a much larger community. Paperback, 131 pages
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HALF A LOAF
Johnny Bread Recipes
To students, alums and visitors of St. John's University and the College of St. Benedict in Central Minnesota, Johnny Bread is a tradition bordering on obsession. But what does one do with the last half of the loaf, after savoring the first? This cookbook is chock full of recipes, some simple, others more complex, and all of them wonderful. It also has lots of info about Johnny Bread and memories of life at St. John's. Paperback, 67 pages.
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