I went back to the pottery shop yesterday to interview the potter and his wife who is a stained glass artist. I could have stayed all day if it hadn't been so cold. As I mentioned on Monday, the shop is in a one-room school house built in the 1880s, and it's heated by a wood-burning stove. And that's it. Just the stove.
After introductions, they pulled a rocking chair next to the stove for me to sit while we talked, and it was all so like another era. The windows were filled with stained glass creations, and hand-thrown pottery rested on every shelf and old trunk or table. I got to sit and talk with two 30-something artists who support themselves with their crafts, although at times it has been a real struggle.
After our time together, I bought two things: a ceramic baking dish and spoon for serving baked brie and a bread baking bowl. Both came with a recipe card.
This is the bread baking bowl. The recipe for quick bread called for self-rising flour, which I never have, so I looked up how to doctor up all-purpose flour. In case you didn't know, for every cup of all-purpose, you add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
The full recipe goes like this:
3 cups self-rising flour
3 Tbs. sugar
1/2 Tbs. honey
1/4 tsp. salt
1 bottle of beer at room temperature
Mix it all up until it forms a gloppy mess and put it in the greased and floured bread baker. Bake at 375˚ for 40 to 50 minutes.
And this is what the bread looks like when it's done. It's a pity I can't eat it since I'm off the bread on account of my renewed disciplined approach to eating. I did taste it, though, and it was great.