The American Passion

There is one bread that rivals Struan as a supreme toasting bread. We call it Roasted Three-Seed Bread and it is very simple to make, simpler than Struan, with a flavor that explores more deeply one aspect of Struan’s appeal: the roasted nutty flavor that is so popular in our culture. Euell Gibbons once claimed on my living room television that some breakfast cereal tasted like hickory nuts. A few years later I had my first sip of Fra Angelico liqueur, which is made from roasted hazelnuts. Since then, the idea and the taste of roasted nuts have fascinated me. My fingers still bear the scars and stains of red pistachios from childhood, peanuts are a national passion, and pecans and macadamias are nirvana inducing. Being a product of this society I can only conclude that I speak for many when declaring these truths as self-evident, that roasted nuts strike chords almost as deep as those of fresh bread.