modern Benedictine monk to a wide
audience.”
Much of his work can be found
in The Breadhead Bible, which is a
compilation of his favorite bread reci-
pes including Tomato Basil Focaccia,
Honey Oatmeal Bread, and Chocolate
Raspberry Scones. Also included
are recipes for Cheddar Chive Drop
Biscuits, Diabetics’ No-Caraway Rye,
and Best Ever Crescent Rolls.
Barramone’s other books include
Thursday Night Pizza, Brother Jerome
and the Angels in the Bakery, ’Tis the
Season to Be Baking, and Bake and Be
Blessed.
“I’ve come to view baking as an
extension of my ministry as a priest,”
he says. “Homemade bread brings
people together in fellowship. The
word companion comes from the Latin cum plus panis—‘with bread.’ We
break bread with our companions on
life’s journey, at our kitchen tables,
and at the table of the Eucharist.”
Circus comes to town
Sister Dorothy Fabritze, M.S.C. never
imagined she’d join the circus. Missionary work is what she wanted to
do ever since high school, and that’s
what she did as a Missionary Sister
of the Most Sacred Heart of Jesus for
16 years in Papua New Guinea, traveling to 150 village schools, by foot,
FATHER DOMINIC
Barramone,
O.S.B., a.k.a. “The
Bread Monk,” at
St. Bede Abbey,
a Benedictine
monastery in Peru,
Illinois, was the
host of a television
cooking show for
three seasons.
Enter #170 at VocationMatch.com
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