The Warmth of Bread
Baking bread is about so much more than nourishment. Sure it tastes great, and fills up hungry bellies, but it is as much about the process for me as the end result. I have made my own bread occasionally for years, not every loaf, but quite often. In the last month I started making all of our bread, I used the bread machine to knead and rise the dough, but then would take it out, shape it, and bake it in the oven. I loved the result, but have wanted to get into baking my own truly from scratch for a while now. A couple of weeks ago, we made bagels, and they could knock the socks off of any store-bought bagels. I found I truly enjoyed the process of working the dough by hand, feeling it change from lumpy to smooth, fragile to elastic.
Seeing the dough rise in a bowl and gently pushing the air back out to shape it and let it rise again. Putting the loaves into the oven and the smell of bread baking, and the warmth from the oven warming the kitchen. I also love that I can make enough dough for two loaves in one batch, which means that I won’t necessarily have to make bread every day, or at the very least all that hard work won’t be gone in one sitting. Not to mention the side effect of a good workout, kneading dough for 10-15 minutes is very good for the arms.
I am looking forward to getting into the rhythm of baking bread from start to finish with my own hands, or like this morning, with the help of my two girls. I think I’ll put the boys to work on the next batch.