Thursday, January 30 2025 10:33

Brandywine Table: Baking Bread — The Ultimate Comfort Food

Written by Courtney H. Diener-Stokes

Homemade bread — amazing aromas and memorable tastes

Sarah Holland, owner of Good Girls Bakery

Bread of all kinds, shapes and sizes is a food we love any time of day … or night. And it’s bread’s very versatility that guarantees an extra measure of mealtime pleasure. During the chilly winter months, a nourishing bowl of soup or hearty plate of stew feels almost naked without a thick slice of crusty goodness by its side.

Other winter comfort foods give bread an opportunity to shine. Envision a thick slice of sourdough bread for French toast, drenched in maple syrup, at a late weekend breakfast. Or a super cheesy and buttery grilled cheese sandwich that satisfies adults and children alike, whether for a quick dinner after school or an indulgent fireside meal, sans kids.

Consider homemade dinner rolls as part of a Sunday family meal tradition in the deep of winter. The prep gives kids a chance to help out in the kitchen, mixing ingredients and shaping balls of dough on a day when you don’t have anywhere else to go.

As bread lovers and home bakers know, making bread yourself takes the pleasure of eating and serving it to others to a whole new level. And there’s the added bonus of the aroma that wafts through your home while you bake.

So, when Sarah Holland, owner of Good Girls Bakery in Eagleview Town Center, made sourdough bread for the first time in early 2020, she felt both giddy and a huge sense of accomplishment. “I’m a science nerd, so the chemistry and scientific part is what I love. The sourdough starter is a microorganism you keep alive. And it blew my mind that I could make something like that,” she said.

In time, Sarah felt no boundaries and ventured into making all types of sourdough-based breads with different types of grains, shapes and purposes. One early success was her hyper-popular fluffy sourdough English muffins that customers use for breakfast or lunchbox sandwiches and even as hamburger rolls. “They’re our claim to fame, and we make about 300 a day. People get upset with us when we run out,” said Sarah. As they often do.

Initially Sarah sold her bread at farmers markets and made front porch deliveries before opening her Exton store in early 2024. Regardless of where she’s sold her bread over the years, seasonal ingredients from local farms have always been part of her sourdough creations. “We shop at the farmers markets and change the menu based on what the farms have available,” she said.

Read on for some of Sarah’s favorite bread recipes to infuse your kitchen with baking aromas and treat your appetite to tasty goodness this winter.

Read More

Bonus Recipe: Homemade Whipped Ricotta

Sarah from Good Girls Bakery loves adding whipped ricotta to her famous sourdough English muffins. She toasts the muffins before topping with the whipped ricotta, a spiced cardamom custard, chia seeds and a drizzle of honey. Another tasty option is to top whipped ricotta on toast with sliced tomatoes, a crack of freshly ground black pepper and a drizzle of EVOO.

Makes 1 quart

  • 1 gallon whole milk
  • 1 C. heavy cream
  • 1 T. + 1 tsp. salt
  • 2½ T. apple cider vinegar
  • 2½ T. lemon juice + a splash, reserved
  • 1½ T. extra virgin olive oil

Slowly heat milk and cream on low in a large pot, covered, stirring gently every 5 minutes. When it starts to look frothy (180°), add salt. When it comes to a gentle boil (205°), add vinegar and lemon juice. Boil for 5 minutes. Turn off the heat.

Let ricotta rest in the pot, covered, for 30 minutes or longer. Use a spider strainer (large, flat strainer) to lift the curds out of the pot and into a strainer bowl or cheese cloth (make sure the strainer bowl or cloth is in a bowl or another vessel to catch the strained whey). Reserve whey in an airtight container in case it’s needed for the mixing step (below).

Place curds in a bowl and cover with plastic wrap. Refrigerate overnight.

Using an electric mixer with whisk attachment, whip the ricotta until smooth. (You may need to whisk for about 5 minutes to reach proper consistency.)

Slowly drizzle olive oil over the cheese while mixing it. Add a splash of lemon juice to taste. If the ricotta looks too dry, add a small amount of reserved whey liquid, and mix 1 minute more to combine. Salt to taste.


Our Favorite Resources