I met Gail Blakely back in the late 80's when I owned a gourmet food shop in Falmouth. She was, and still is, the food writer for the Falmouth Enterprise. Gail has what I would call an insatiable interest in how food is prepared, grown, served and enjoyed. This is a good thing! She interviews local chefs, home cooks, cookbook writers, fishermen and friends in her weekly column sharing their love of food and commitment to their craft. Gail also writes about the latest food trends, and she's an avid cookbook collector and reviewer. While this would be enough to keep most people busy, it's not so for Gail. She also runs the culinary program up at Highfield Hall and teaches the ever popular bread making classes. If you'd like to learn how to make delicious bread this is the place to go. Gail will take you from bread making 101 right through to artisan bread classes where you'll turn out loaves like this.
Gail's Semolina Bread
And if you don't feel like making your own bread you can purchase one of her tasty loaves at Fancy's Market in Osterville, or Jack in the Beanstalk in Falmouth. The Bread Lady, as she's known in these circles, also takes custom orders.
Gail stopped by for a visit the other day and brought us a freshly baked loaf of cranberry walnut bread. The crust was golden brown and crispy with a nice chewy center. We enjoyed it au naturel that day, and for toast the following morning. Every bite was a reminder of how special bread is when prepared by a skilled baker who also happens to be a dear friend. You can feel the love in every bite.
Gail's Cape Cod Cranberry Walnut Bread
Gail's Artisan Breads
Asiago: grated cheese and black pepper
Cape Cod: chopped walnuts and dried berries
Cheese: cheddar and jack mix
Garlic: nuggets of roasted garlic
Pepita: shelled pumpkin seeds
Italiano: dried tomatoes topped with dried herbs
Mediterranean: rosemary and lemon zest
Meze: kalamata olives and roasted garlic
Oatmeal: steel cut oats with raisins
Coconut: unsweetened coconut flakes
Rustic: country bread with a touch of rye and cornmeal
Rye: with caraway seeds
Semolina: topped with toasted sesame seeds
Chocolate: with dark chocolate chips