Yesterday in between segments on the television about who would be slotted into which bracket of this year’s NCAA tournament and my husband’s less than thrilled reaction at the spread being focused on mega conference teams, I decided to make soda bread. I’d spotted the […]
We live on a hill. Some may not call it that, but I do, and depending on which direction you approach our hill, it resembles something quite large with very steep roads leading to it, making it a challenge if one happens to be stuck […]
When it comes to baking bread, I’m still in the semi-novice stage. Sure, I’ve baked many a loaf in my life, and some far better than others, but I’ve got a comfort zone that’s quite different than the wild and frequently erratic boundaries I work within when it comes to cooking in general.
No, bread is still somewhat of a novelty.
When I make bread, it’s an occasion in and of itself. And although I’m getting better at actually accomplishing other things when I’ve got a batch going, I’ll never quite get to the point where I won’t worry about whether I’ll forget the dough in my oven proofer
after I’ve left to run some errands, or sitting patiently in a strange place on the floor, no longer basking in the warmth cast by the winter sunshine. Or just wondering why there is so much difference between one recipe and the next when it comes to yeast.
Many expect the liquid we mix the yeast with to be a specific temperature — usually between 105-115 degrees F — and we’re admonished that if the yeast doesn’t bubble and foam happily in the little bowl, then we’re to toss it and begin again.
Other recipes tell us to just throw everything in a mixing bowl at one time, not worrying about the temperature or a waiting time — and never a threat of possibly needing to begin again or risk less than puffy gluten-packed wonderfulness.
But when I get that first whiff of bread in the oven, there’s no way I can take it for granted, and as much as I’d like to admit that we’ll use it for sandwiches during the week, or that I’ll let it cool completely, then freeze it like a more organized and purposeful cook than I might be, I know we’ll simply enjoy it. We’ll enjoy it like fresh cookies hot from the oven, or a sweet pie baked for a special occasion.
The guys will look at it, then at me, then back at the bread and ask, with hope and longing in their eyes, “Is this for eating?”
Clearly, we need to get a grip! So when Sandy of At the Baker’s Bench posed an offer to our recent holiday cookie-baking group to join her in baking bread throughout February, I thought absolutely, and “Let Us Bake Bread” was launched. Once a week for a month I’ll post one of the recipes featured in Gourmet’s article, “Roll with it” in this month’s issue. I decided to get it rolling with Cracked-Wheat Topknots because I’m a fan of crunchiness in bread regardless of whether it’s due to nuts or whole grains, and I just happened to have some bulgar in my pantry just waiting for a place to get happy.
In case you’ve forgotten who my cookie conspirators were, I’m joined in this yeasty frivolity by Judy of No Fear Entertaining, Courtney of Coco Cooks, Andrea of Andrea’s Recipes, and Claire of The Barefoot Kitchen.