Tower: don't miss the famous bread
Tower
The next settlement on the road is Torony, on either side of the Golden Brook. There are no cycle paths in the village, so cycling is possible on the local road - the former main road is served by the Szombathely-Bucsu expressway.
The municipality's website says, the village was traditionally covered with forest. This forest was cleared and the woodcutters set up their huts in the area of the present village. A bell tower was erected between the huts as a signal to the woodcutters working in the forest. According to tradition, this is how the village got its present name.
The administrative area of the settlement has only been partially excavated archaeologically, but the finds found so far and the excavations in the surrounding area show that this area has been a permanent and continuous habitat for various groups of people since prehistoric times, with the valleys of the streams being the main popular settlement areas.
The attractions
Esterházy hunting lodge
Built in the 1800s, it was the hunting lodge of the Esterházys. Before the war it was owned by the Pick family. After 1945 it was the primary school of the village. It is now owned by an Austrian artist couple.
The owner, Oad Siebensee, is an ambassador of the visual arts, of witty and sophisticated art; whether pictorial, plastic, acoustic or literary. Oad Siebensee is an ambassador for visual art, witty and sophisticated art; be it pictorial, sculptural or acoustic and literary. Oad Siebensee's art always invites us on a journey into a new transcendental reality. Born in 1960 and living in Austria until 1980, Oad Siebensee has been a state-registered artist since 1983.
For Oad Siebensee, the immaculate soul is above all a motif that runs through his work. Only a crystal-clear and solid entity allows free and open communication with the cosmic all-entity and enables higher realizations.
The exhibition created by the artist can be visited in the castle after prior registration (in German):
The Tower Bread
The legendary Tower bread can be bought in the shop near the village centre. The classic round loaf is the real deal, fresh and warm - practically like a good book, it's unstoppable and unputdownable. It lasts for days, and the true connoisseurs always leave the started part to dry. Excellent with butter, spreads, jellies, stews, sausages and onions, fat, stews, soups, as a pithy bread, it is a world champion - it can be eaten in practically any form. Its popularity is shown by the queues for freshly baked - you can't miss the shop next to the factory.
The secret behind the bread baked since 1950 is the west.hu reported in a previous article:
- First we make a leaven, which needs to mature for six hours, during which time the yeasts multiply. Then we use a machine to knead the dough, no yeast is added, only salt, water and flour, and the dough is left to mature in the bowl for another hour. When it is ripe, the bakers weigh it out by hand, according to whether you are baking a one- or two-kilo loaf or a 35-ounce loaf. But for example, for a two-kilo loaf, you don't weigh out two kilos of raw dough, because the water evaporates during baking, but 25 decilitres more, and for a one-kilo loaf, you add 15 decilitres more raw dough. The weighed pieces can go into the cooker where they rest for another 60 minutes. From there, the bread dough goes to the oven, where it takes another 60 minutes to bake. If I include the leavening, it takes nine hours to make the bread; if I exclude that, it takes an hour to rise the dough, an hour to rise it and an hour to bake it. These processes and times have to be followed, otherwise you're not taking a tower out of the oven, you're just taking bread out.
- The other big secret is the masonry kiln, in which the tower will have a thick crust. What you need to know is that we have two ovens, two helt - because that's what we call the oven, it's a German word - a bottom and a top. In the lower oven, the bakers put fifty pieces of raw dough into the lower oven, with a four-metre-long shovel that holds two loaves of bread. But they have to line them up like soldiers, like this. This lower baking chamber is the hottest, at 280 degrees, where the loaves sit for ten minutes, during which time the crust hardens. The upper oven is about the same size as the lower oven, but it is divided in two. So after ten minutes, the fifty loaves from the first oven go into the upper oven, where they can be stacked more densely because the dough has hardened and doesn't stick together, so it takes up only half the oven. The first oven is then reheated, and after ten minutes the loaves go into the upper oven again, so that a hundred loaves are baked at a time. It's the cycle, so you can bake a lot of bread, you just have to keep to the time. In the lower oven, as I said, it's 280 degrees, hot steam that condenses on the dough. It loosens up the top of the bread, because yeast fungi, before they die, they quickly produce carbon dioxide. So as the steam condenses on the loaf, it forms what's called a scaffold, which means the dough rises.
Hotels, restaurants
For those who like horse riding, we recommend the 10-acre Pagony riding school in the village.
Accommodation:
Retro Hotel is located in a quiet area with a green courtyard. It offers free Wi-Fi access and free private parking.
It offers garden accommodation. Wi-Fi is free of charge and private parking is available at an extra charge.
Club Torony Hotel
Club Torony Hotel in Torony features a bar and barbecue facilities. Facilities include a restaurant, room service, luggage storage and free WiFi throughout the property.
Ádám Éva Hotel Tower
Located in the Tower, Ádám Éva offers barbecue facilities and a garden. The rooms have a kitchenette and a private bathroom. The guest house offers garden views and a playground.
http://adam-eva.hungaryhotel.net/hu/
Hospitality:
The restaurant is located 5 km from the Austrian border and 10 km from Szombathely in Torony, on the main street of the village.
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