2011 Festival Theme
Long before microwaves, convection ovens and the “set it and forget it” convenience of modern kitchens, our Pennsylvania Dutch fore-mothers spent at least one entire day devoted to providing the week’s baked goods for her family.
On almost every Friday of the colonial housewife’s life, her day revolved around the bake oven. Baking day was the day to bake the week’s worth of rye bread, fresh fruit pies, Kuchen, and also dry some of the seasonal fruit for the upcoming long winter months. Bread was mixed and set to rise in large round loaves, often weighing between 5-7 pounds, early in the morning. Kuchen, or yeast-raised pastries, were mixed, pies were assembled in shallow dishes, and fruit sliced onto drying trays.
An article about the Bake Oven was published in The Morning Call newspaper on 8/12/11.
To read the complete article, click here.
Enjoy a few photos of Bake Oven at the Antes House Plantation.........