In Dr. Smith’s class, my classmates and I were placed into groups and we made presentations on different colonial foods. The foods that were researched were bacon, bread, beer and cider, sauerkraut, eggs (cakes and cookies), plum pudding, rum, butter and cheese. Every group did a great job explaining how their food impacted colonial America. My group discussed bread and its effect on America.

The ingredients for colonial bread consisted of flour, yellow corn meal, rye flour, yeast, brown sugar, scalded milk and water. The ingredients were mixed and placed in pans over night and were left to rise over night. The dough is baked at 325 degrees Fahrenheit for about one hour. In colonial America, the women had the jurisdictions of collecting the dairy products, kneading the dough and baking them in the oven. During this time, bread did not indicate social status because it was consumed by everyone however, the food such as meat, fish, etc., indicated social class. Due to the fact that wheat was growing abundantly in New York City, bread was able to be made by many people in society. Bread was a food that accompanied every meal throughout the day.

This research project helped me realize how bread influenced America. Over the years, bread has always remained a prominent food throughout time. During history, the recipes for bread have evolved. The tools to make the bread have changed. Yet, bread has never disappeared from American culture. I always thought that bread was a unimportant food that is loosely served with every meal. After learning about colonial bread, I have gained respect for it’s importance.