The Hays House Museum reopens to the smell of fresh-baked bread on Sunday, March 7 from 1-4pm! Over the past several years we’ve cooked some magnificent meals on the Hays House hearth, but we haven’t tried to produce fresh bread there yet. So, for our grand reopening in 2010, we’re going to make sourdough, whole wheat (with pumpkin!), and traditional white breads. Read more...
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Thursday, March 4, 2010
Bread, the Staff of Life at the Hays House Museum
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