Breadbox

March 17, 2016

How this beautiful box is made from scratch—plus a tempting recipe for citrus and sour beer bread.

Photo by Steven Karl Metzer

There’s bread and then there’s bread. You know, the bakery-worthy, flaky-crusted kind that’s chewy and full of flavor. There’s no better gift to yourself and the ones you love than baking a fresh loaf and then storing it in a beautiful way. BreadBox, made in the USA by a small team of woodworkers, does just that by stowing loaves while looking stunning on any countertop. The box is handcrafted from ambrosia maple, which is full beautiful and random color variations, so each BreadBox is truly unique. We asked the makers to break down the production process for us, as well as share their favorite loaf recipe. They rose to the challenge with the tastiest recipe that incorporates sour beer and fresh citrus with notes of honey and tarragon.


The Breadbox Production Process:

The maple is received in 10 foot boards. It gets re-sawed down into planks, then from there is milled, and re-sawed into parts.

Photo by Steven Karl Metzer

Photo by Steven Karl Metzer

Photo by Steven Karl Metzer

Photo by Steven Karl Metzer

Once the parts are cut, they are wood burned with the BreadBox stamp and the product origin.

Photo by Steven Karl Metzer

Photo by Steven Karl Metzer

The pieces are sanded then assembled. The lid is then is then affixed with hinges and rare earthmagnets (Note: the magnets are what keep the front lid closed).

Photo by Steven Karl Metzer

Photo by Steven Karl Metzer

The white maple breadboards inside BreadBox go through a similar process. Once cut, milled and re-sawed, each board is cut to slide, routed (to catch crumbs) and sanded by hand.

Photo by Steven Karl Metzer

Photo by Steven Karl Metzer


Citrus & Sour Beer Bread

Prep Time: 10 minutes // Cook Time: 45-50 minutes // Yield: 1 Loaf

Ingredients:

3 cups flour
3 teaspoons baking soda
1 teaspoon sea salt
3 tablespoons honey
2 tablespoons blood orange juice
1 tablespoon kumquat juice (about 7 to 8 kumquats)
2 teaspoons chopped tarragon
1 teaspoon blood orange zest
5 tablespoons butter, melted
12 ounces of your favorite sour beer (I used Creature Comforts Athena)

Instructions

1. Preheat the oven to 375F. Butter the bottom and sides of a 9x5x3-inch loaf pan; set aside.

2. Sift the flour and baking powder in a large bowl. Add salt and set aside. Whisk together the honey, blood orange juice, kumquat juice, tarragon and blood orange zest. Pour over the flour mixture, then add melted butter and sour beer. Gently stir, folding the mixture until fully incorporated.

3. Transfer to prepared loaf pan and bake 45 to 50 minutes or until center is fully cooked. Cool in pan for 20 minutes then transfer to a wire rack to cool completely.

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