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| Eating culture / Bread |
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 Page 3 of 5
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Budejovice Group 
Bread in Memories
Stand:
I remember when I was a child that the bread was brought by a man who carried a pannier on his shoulder. Each morning he covered about
5-6 km to take the bread to the numerous small shops in the villages around here. At that time there were no bakers, neither were there cars for the distribution. There were some cars, but not for the distribution of bread.
Easter Cake
At Easter it was the custom to make the sweet bread or 'focaccia'. The baking operations started already on the day before Good Friday. The reason for this was that there were only few ovens in the villages and all families wanted to do their own bread. They had to do it in turns. Each family made at least two big baskets full of bread and it lasted about 2 weeks. The ovens were situated in a yard in the open air. In order to heat them women had to bring bundles of dry and thin sticks preferably vine-shoots. These had the advantage to burn rapidly and leave only little ash. Once the dough was prepared in the kitchen at home, it was taken by the women to a nearby cow- stable for rising. Then they transformed it in dove-shape forms and put an cooked egg in it. These were addressed to the 'gooddaughter' and the 'goodson' at Easter day.
Here is the recipe :
ITALIAN EASTER CAKE (OR FOCACCIA)
1 kg white wheat flour
100 gr yeast
4 eggs
150/200 gr sugar
100 gr butter or oil or lard
¼ cup of Rhum or Grappa
grated lemon or orange rind
pinch of salt.
