RWShop:Breaking Bread/2025

an elongated linen-canopied wagon framed in burlap-stitched sacks, Room# 8208761, [Map Room XX], Lich# XX, go linen-canopied wagon

Breaking Bread

[Breaking Bread]	Room: 8209439
Tall stacks of burlap bags partially block the iron-framed windows of the shop, the wood-planked floor below them covered in a dusting of various flours and oats. A riveted oak half-barrel sits to the side of a long marble-topped counter, its pristine surface interspersed with folded cloths and oiled stone bowls alongside several vellum-paged tomes. Set against the back wall is a ceiling-high canvas sketched with an oversized loaf of bread alongside several notes listing the individual components.
Obvious paths: out

On the marble-topped counter you see: an oiled iron stove-top oven, a diminutive dark walnut pantry, a bread loaf-motif cookbook, a glazed walnut mixing bowl, a bag of rye flour, and a bottle of dark molasses.

a bread loaf-motif cookbook

Bold lettering on the binding in the Common language reads, "Bread Recipes."

On the oak half-barrel you see: a dark brown recipe card, a wheat brown card, an eggshell white card, a rounded recipe card, a multicolored card, a milky white card, a flat recipe card, a criss-crossed card, and a mitt-shaped parchment.

a dark brown recipe card

The recipe for "some pumpernickel bread dough" is written as follows:
  brown sugar
  flour
  yeast
  molasses
  rye flour
   mix in a bowl
   PUSH the dough to separate it into rounds or shape it into a loaf.
   Optionally, add one or two flavors to the dough before baking.

The recipe for "pumpernickel bread" is written as follows:
  pumpernickel dough
   heat in a stove-top oven for 8 to 12 rounds

The recipe for "pumpernickel buns" is written as follows:
  pumpernickel dough rounds
   heat in a stove-top oven for 8 to 12 rounds

a wheat brown card

The recipe for "some wheat bread dough" is written as follows:
  flour
  flour
  salt
  yeast
   mix in a bowl
   PUSH the dough to separate it into rounds or shape it into a loaf.
   Optionally, add one or two flavors to the dough before baking.

The recipe for "wheat bread" is written as follows:
  wheat bread dough
   heat in a stove-top oven for 8 to 12 rounds

The recipe for "wheat bread buns" is written as follows:
  wheat bread dough rounds
   heat in a stove-top oven for 8 to 12 rounds

an eggshell white card

The recipe for "some egg bread dough" is written as follows:
  egg
  egg
  flour
  salt
  yeast
   mix in a bowl
   PUSH the dough to separate it into rounds or shape it into a loaf.
   Optionally, add one or two flavors to the dough before baking.

The recipe for "egg bread" is written as follows:
  egg bread dough
   heat in a stove-top oven for 8 to 12 rounds

The recipe for "egg bread buns" is written as follows:
  egg bread dough rounds
   heat in a stove-top oven for 8 to 12 rounds

a rounded recipe card

The recipe for "some sourdough bread dough" is written as follows:
  sourdough starter
  flour
  flour
  salt
   mix in a bowl
   PUSH the dough to separate it into rounds or shape it into a loaf.
   Optionally, add one or two flavors to the dough before baking.

The recipe for "some sourdough starter" is written as follows:
  flour
  yeast
   mix in a bowl

The recipe for "sourdough bread" is written as follows:
  sourdough bread dough
   heat in a stove-top oven for 8 to 12 rounds

The recipe for "sourdough buns" is written as follows:
  sourdough bread rounds
   heat in a stove-top oven for 8 to 12 rounds

a multicolored card

The recipe for "some multigrain bread dough" is written as follows:
  brown sugar
  flour
  dried oats
  salt
  yeast
   mix in a bowl
   PUSH the dough to separate it into rounds or shape it into a loaf.
   Optionally, add one or two flavors to the dough before baking.

The recipe for "multigrain bread" is written as follows:
  multigrain dough
   heat in a stove-top oven for 8 to 12 rounds

The recipe for "multigrain buns" is written as follows:
  multigrain bread dough rounds
   heat in a stove-top oven for 8 to 12 rounds

a milky white card

The recipe for "some milk bread dough" is written as follows:
  egg
  milk
  flour
  butter
  yeast
   mix in a bowl
   PUSH the dough to separate it into rounds or shape it into a loaf.
   Optionally, add one or two flavors to the dough before baking.

The recipe for "milk bread" is written as follows:
  milk bread dough
   heat in a stove-top oven for 8 to 12 rounds

The recipe for "milk bread buns" is written as follows:
  milk bread dough rounds
   heat in a stove-top oven for 8 to 12 rounds

a flat recipe card

The recipe for "some flatbread dough" is written as follows:
  flour
  salt
  yeast
   mix in a bowl
   PUSH the dough to separate it into knots or shape it into one large piece.
   Optionally, add one or two flavors to the dough before baking.

The recipe for "flatbread" is written as follows:
  flatbread dough
   heat in a stove-top oven for 8 to 12 rounds

The recipe for "flatbread knots" is written as follows:
  flatbread dough knots
   heat in a stove-top oven for 8 to 12 rounds

a criss-crossed card

The recipe for "some crispbread dough" is written as follows:
  flour
  dried oats
  salt
  yeast
  rye flour
   mix in a bowl
   PUSH the dough to separate it into knots or shape it into one large piece.
   Optionally, add one or two flavors to the dough before baking.

The recipe for "crispbread" is written as follows:
  crispbread dough
   heat in a stove-top oven for 8 to 12 rounds

The recipe for "crispbread triangles" is written as follows:
  crispbread dough rounds
   heat in a stove-top oven for 8 to 12 rounds

a mitt-shaped parchment
In the Common language, it reads:
A mitt-shaped parchment will unlock the ability for variable-pattern knitting needles to knit oven mitts for use while cooking.