Slovak Bread

The best part of grocery shopping is the baked bread section. The market is filled with all shapes and sizes of bread, pastries, baguettes, rolls, buns, in all varieties of white, wheat, rye, almond nut, pumpernickel, cinnamon, cardamon and bread as black as a crayola crayon.

I eat bread at breakfast, lunch and dinner. All different types at every meal. Some bread, called rustic is dense and warm and even a bit browned on top. It's cut thick. It is served with soup and you dip the bread into the broth. It soaks up the warm flavor and doesn't fall apart. Yum!

The Christmas and Easter season has a plethora of breads to choose from and the photograph illustrates an Easter bread. Cooked in a small pot, it's carefully braided and seasoned with butter. These breads are generally sweet breads. They can be served as dessert with sweet wine.

My favorite bread is a rolled baguet. It's hard on the outside but soft on the inside. I slice it down the middle and put ham and cheese inside. I open the sky window in my room, pull my Urquell Pilsner beer inside from the snow shelf, and enjoy dinner. It doesn't get much better!