It seems that I am on an unstoppable bread (making ) roll…(eek, arrgh, squeak, sorry…. for a no good, horrible, very bad, but irresistible, pun 🙂 ), because, yesterday, I made some rice bread. I had some lonely, left- over cooked rice in the fridge, so I decided to use it in one my favourite recipes, Philpy, Hot Rice Bread. Philpy, is a quick (non yeast) bread which, apparently, has its origins in South Carolina.
Philpy (Hot Rice Bread)
I have been making versions of Philpy since 1987, which was the year I first discovered the recipe in American Harvest by Nava Atlas.
American Harvest by Nava Atlas
American Harvest, (Regional Recipes for the Vegetarian Kitchen) is a gem of a book, beautifully researched and illustrated. Every recipe comes with a small note on its history, as well as a delightful quote expertly, and often humorously, illustrated by the author. For example, the quote for Philpy comes from Abe Martin’s Almanack, 1911, and goes like this “Q. My husband buys forty-five cents worth of mixed drinks every time I send him for a five-cent loaf of bread. How long will we keep our home? A. It takes longer to drink up some homes than it does others. Try baking your own bread. -Kin Hubbard.” Well, that may, or may not, be a helpful answer but baking your own Philpy Hot Rice Bread is certainly a good idea. It’s easy and fun and it’s a great bread for a snack, or for breakfast, or lunch. And it goes well with lots of different toppings. Nava’s recipe is also a versatile one. It can be made gluten-free and dairy-free with ease. Yesterday, I made a gluten-free Philpy by using a combination of buckwheat flour and brown rice flour, instead of the usual whole wheat flour. I also whizzed up the ingredients in the food processor, for the first time ever, and that gave my bread a very good texture. (Why has it taken me 26 years to work out that little trick????)
Come and sit with me, in the spring sunshine of Christchurch. Let me offer you a warm slice of South Carolina Philby, spread with butter and sweet, young rhubarb compote. Sound good? It tastes good 🙂
Philpy for Tea
For those of you who would like to learn more about Nava Atlas, I would recommend a visit to her VegKitchen website which has links to her career as a writer and artist as well.http://www.vegkitchen.com/
And, as a little sampler of the way Nava brings joy to my baking through her art and wit and research, take a peek at my collage!
How to have fun with history, food and art