Holiday Bread Is Here!
December 6, 13, and 20 -- 2014
The Center for Holocaust and Genocide Studies (CHGS)began in 1995 as the Shoah Remembrance Committee of Muskegon. Our partnership with the leadership in the Muskegon Area Intermediate School District and Muskegon Community College over the past 20 years led us to create the CHGS in an effort to encourage awareness of and study of issues of racism. The Holocaust and subsequent genocides of the 20th Century have made us aware that racism is a universal and on-going issue which will always need to be addressed.
Holiday Breads began as a fund raiser for the CHGS seven years ago and has steadily grown. Thanks to the leadership of First Baptist Church, we have been able to increase our baking capacity through the use of their licensed kitchen facility. Members of that congregation have seen the value of this program as a ministry for the Christian church.
The breads we bake come from ethnic traditions in Europe and are used especially during the Chanukah and Christmas Seasons.
Holiday Bread Offerings
Sweet breads and Coffee breads
- Cardamom Braid: the recipe has the flavor of that delicious spice and is extremely good toasted with a cup of coffee. It is a Lea Majors bread.
- Julekage is Norwegian Christmas bread. It has a slight taste of cardamom and has candied lemon, citron and golden raisins.
- Dresden Stollen is the Christmas bread of Germany and has many variations. This is raised dough with currants and orange and lemon peel.
- Almond Stollen does not have fruit or raisins just the rich flavor of almond throughout.
- Kolach also comes in many forms but our version is from Pastor Michnay and is a bread roll with either poppy seed or walnut filling.
- Mandelbrod is an eastern European biscotti-like cookie made in Jewish households. They have no dairy products in them and they are not as hard as biscotti. They come in Cherry-Pecan, Orange-Craisin, Chocolate Chip and Walnut, Chocolate and Apricot.
- Chocolate covered Coconut Macaroons are a large cookie that can be shared if you share well with others.
Order for December 13 and 20 only:
- Pepparkakor is a thin, crisp Ginger cookie baked at Christmas time in Sweden.
For Sale on December 13 and 20
- Vetelängder is a long sweet bread roll with either raspberry, apple, apricot, lemon, or raspberry and cheese. It is made from a cardamom flavored dough and is braided. They are about 15 inches long and are a treat for the tongue and eyes. This bread will be available for sale on Saturday mornings during pick up and not pre-ordered.
- Bohemian Hoska is a two-and-a-half pound loaf that is packed with flavor and is the center- piece of the Christmas table with its three levels of braiding. It explodes with the flavors of ginger, nutmeg, orange and anise and has walnuts and raisins in it.
- Irv’s Swedish Rye: Irv was a long time resident of Muskegon and member of Samuel Lutheran Church. He spent years perfecting this recipe and it became a favorite among a lot of people. It has the flavor of anise and fennel and is best eaten with a mild cheese like Havarti or a Bond-Ost. The bread has a nice medium texture.
- Swedish Limpa Rye: There are many recipes for this bread but all contain the essence of orange with caraway, anise and fennel. Serve with a mild cheese like Bond-Ost and a slice of ham . It is a medium-dense textured bread.
- Grandma Johnson’s Overnight Swedish Rye: This recipe comes from Margaret Tyler’s family. It is raised overnight, has the essence of orange, with caraway, anise and fennel with the addition of oats. This is a soft bread. Some people prefer this bread to be made in a loaf pan. Please mark that on your order form.
- Challah: a braided loaf sometimes known as “egg bread”. It is served on the Sabbath. Containing no dairy, it can be served with either meat or dairy meals. One thing for sure: it makes excellent French toast.
- Sourdough: a hearth bread, Matt Scott from First Baptist Church has made hundreds of loaves and it is a favorite there.
For Sale on December 13 and 20
- Weissbrod mit Kummel-White bread with caraway: a German bread that is unique. Its first rising is under water. My kids called it submarine bread. It is a two-and-a-half pound loaf and is excellent with ham and Swiss cheese, or sausage. It has a wonderfully crisp crust.
- Bohemian Rye is a very dense bread and is sliced very thin. It is made with caraway and a rye dough starter which adds a sourdough flavor to the bread . Good with a mild goat cheese, Havarti or Bond-Ost. You can have a shaved piece of ham on it with mustard.
- Danish Rye: a traditional rye with no added spices. A dense bread, it is sliced thinly and is served with soup, cheese and ham. It is formed in a loaf pan whereas the other rye breads are traditionally round or oval.
Bread not ordered for pickup will be in limited supply.
|Orders For||Must be received by|
|December 6th||December 2nd|
|December 13th||December 9th|
|December 20th||December 16th|