JONES MILL HOUSE BAKERY
See the list of breads and baked goods we offer through Gilmanton’s Own Market, below
We’re not professional bakers. We’ve never been trained. But we love wonderful breads, especially classics from different regions of the world. Our favorites are the basic bread of France and Italy — think of people coming home from the baker in the morning with a baguette under the arm. But there’s also nothing like homemade pita, naan, and others that are a whole different experience when you bake them at home.
So we’ve tasted and read, and tasted and baked and baked and baked. We only bake what we eat.
We offer our baked goods through Gilmanton’s Own Market. You can also special-order breads from us and we will deliver through the Market. If you want to order specific breads, contact me directly by writing to firstname.lastname@example.org or through my Facebook site https://www.facebook.com/jonesmillhouse/. I’ll also announce what I’m baking anyway for Gilmanton’s Own through Facebook. I tend to do my main bread baking for the Sunday Market.
I’ve tried a lot of bread flours, by the way, and I’ve settled on the Great River Organic Milling Company’s Lily White bread flour for breads. I’ve chosen it not just because it comes from a beautiful part of Wisconsin, where I lived for 31 years, but because it’s great flour I discovered in an open-kitchen bakery in Washington, DC. It’s non-GMO organic hard red spring wheat (sorry, people who want gluten-free; it’s a little higher in gluten which gives it the great volume and texture). And the people seem nice.
(all 1 pound loaves)
Challah: Challah is a delicious eggy, slightly sweet bread (from honey as well as a little sugar) that is traditionally eaten by Jews on the Sabbath and holidays. It is always braided (we use 6-strand braids) except for the New Year, when it is round and studded with raisins. But it is well-known in the larger community as a great bread for eating, for sandwiches and especially, as the best bread in the world to use for French Toast.
Country White Bread: This is a lovely bread that’s great for sandwiches or whatever use you want. It has a little honey, a little olive oil, a little milk in it so it’s really delicious. We base our recipe on a classic Greek country bread that is served at just about every meal in the Greek countryside with the amazing Greek starters — Greek salad, cheeses, hummos, feta cheese, tzatziki (yogurt and cucumber), Melanzanosalata (eggplant dip) and so many others. This is a great-textured mostly white bread. A rich taste that complements these dishes, and a substantial texture that stands up to holding these dips. We came home from Greece and hung on to the memories by searching for a recipe to replicate the bread at home.
French, Italian, or Sicilian Bread: These are different versions of the nice, tasty white bread. They are named differently according to the baking customs of the different countries — more or less oil, slightly different flours, and different shapes. When we bring them into Gilmanton’s Own the labels show all the ingredients. We just like to mix it up and offer varieties.
MultiGrain Granary: We searched until we found a recipe for multigrain that tasted just as we imagined … beautiful crumb (great for sandwiches, toast, whatever), some little crunches and texture from the different grains, and a little sweetness. It reminds us a bit of the utterly wonderful “granary loaf” we always buy when we’re in England. It smells amazing.
Multigrain Granary is a 2-day process. A delicious, healthy bread with bread flour, whole wheat flour, and different grains: variously oats, wheat berries, quinoa, brown rice, polenta, — it varies a little depending on our mood. Sweetened with a little honey and molasses. Baked in rectangular sandwich loaves. Addictive.
Tuscan Bread: Someone asked for a salt-free bread so we did some research — easier said than done. Thrilled when we found this delicious Tuscan bread. It takes a couple of days and a special process to make because salt is such an important part of getting the glutens in bread to work, but the result is terrific. Just flour, water, olive oil, yeast. No salt, no sugar.
Wild Yeast (Sourdough) Bread: This bread has been baked for eons — long before there was commercial yeast, breads came from wild yeast. The rising agent in sourdough bread is a starter made with a lactobacillus, a type of bacteria that is our friend (not the kind that makes us sick). We made our starter a few years ago, and refresh it weekly.
The process for making this bread takes me 2-3 days. It’s really a simple bread — flour, the wild yeast starter, a little salt, and water. But its flavor develops through this longer process — unlike anything you can get commercially. The result is a glorious bread with a crunchy crust and a soft tasty inside and a marvelous crumb (lots of tiny holes). This is the bread San Francisco is famous for. And now Gilmanton.
Sure, this is a long process. But it’s what I want to eat. That’s my test for what I like to bake.
Wild Yeast (Sourdough) New York Rye (with seeds): We start with a wild yeast base, but incorporate rye flour a little cocoa for color, and other goodies plus caraway seeds (of course) and end up with a bread that would make any pastrami happy. It’s a 3-day process, but so worth it. You can’t get better rye unless you go to New York City.
JONES MILL HOUSE (JMH) LITTLE BREADS
Bagels: These are (we say, modestly), the best bagels you will get anywhere around here. They are cooked in the classic way — boiled, then baked to get that characteristic texture and flavor. We use a wild yeast base, so they are very tasty. We do “Everything,” “Nothing” (plain), and Poppy bagels. They are almost always available in the freezer compartment at Gilmanton’s Own Market. Just warm them up for a few minutes in a medium oven and they are good-as-fresh.
Classic Rosemary, Oil, & Salt Focaccia: What a delicious Italian flat bread. We do only the classic version — not loaded up with lots of stuff, but enough olive oil, rosemary, and salt to smell irresistible and make you lick your fingers. And it has those cute little indentations!
Pita: Pita is a lovely and ancient pocketed flatbread that is baked throughout the Mideast. It is used to scoop up dips, used as a wrap, and for many other purposes. Although it is increasingly common throughout the U.S., if you don’t live near a Mideastern food market in a big city you have probably never tasted it fresh baked. If that’s the case, you will be delighted and surprised by the beautiful bread flavor. Very different from the tasteless versions sold in supermarkets. Almost always available in the freezer compartment at Gilmanton’s Own. Just pop them in the toaster straight out of the freezer and they are good-as-fresh.
Corn Muffins: There are many versions of corn muffins. In the South, folks believe it’s a crime against humanity to put in any sweetness. In some places corn muffins demand hot peppers. The ones that show up in supermarkets and not-great-catering establishments tend to be super-sweet and greasy. (Yuck)
Ours are classic New England versions: course-ground cornmeal, so a little chew to them, some sweetness but not a lot. Buttermilk and butter to give them richness. And we bake them in flat round tins (some people call them “muffin tops”) so you can eat them as they are or (as we love them) split them and toast or griddle them. Pop a poached egg on them, heat them and pour chili over them … whatever you like. They are SO good.
We have some in the freezer compartment at Gilmanton’s Own Market. Take them straight out of the freezer and toast or put them in the oven for a few minutes. Perfect.
Multigrain English Muffins: These are amazing — the Vinal Bakery recipe, containing bread flour, whole wheat flour, spelt flour, and rolled oats.
Classic Chocolate Chip Minis: Who doesn’t love a classic chocolate chip cookie, the one with the recipe on the bag? That’s what we have here, but with a twist. These are neat little minis — a one or two bite big button of delicious cookie. So if you can’t help yourself and eat multiples, it’s not so bad, is it?
Crinkle Cookies: We love these neat little Crinkle Cookies. Very crisp and very flavorful, rolled in sparkling sugar. We do Lemon, Chocolate, and Spicy Molasses ones. The picture shows all the flavors as we dressed the up for the holidays last year, with colored sparkling sugar.
Market Macaroons: We’ve been baking these since the Market opened, and they are a favorite among some of our customers! These a great little coconut cookies with chocolate. No gluten, dairy, or salt. Just goodness.
Maple Granola: We like our granola kind of grown-up tasting. Made with local maple syrup — Not very sweet. An interesting mix of nuts (e.g. almonds, cashews, pecans, pepitas, pistachios) and dried fruits (e.g. apricot, cranberries, raisins, peach). A tiny touch of spice (e.g. cinnamon, anise seed, star anise, dried citrus zest). No gluten grains (oats only; but not in a gluten-free kitchen).
Sourdough Starter: Have you ever wanted to make your own sourdough bread, but don’t want to do all the work it takes to make a first-rate starter? Ours has been going for a few years now — it makes delicious bread, bagels, etc. And did you know that the same starter will taste different if you refresh it in different locations? That’s true, because it depends on local yeasts. So our starter is New Hampshire (Gilmanton) born and bred. Contact us if you would like a 3-cup container of starter, which is more than enough to get going with your own creations!