How do I love bread? Let me count the ways:
Wheat, oats, grain - bread could be a celebration of the merry mixture of these three, of how the combinations of nutty and grainy and starchy can evoke different tastes and textures. Which type of grain? Which type of oat? Bread welcomes them all; and all fit comfortably in bread.
But linger not on what goes in to the creation because endless possibilities also lie on what goes on it. Perhaps some butter and honey, harvested from bees that have been feeding on the clover. Children may prefer peanut butter and jam preserves, strawberry or raspberry or even boysenberry. For a savory palate, cut a clove of garlic in half and rub it on a toasted slice of bread and top with freshly cut heirloom tomatoes and salt and pepper. For a sweet snack, have your bread with almond butter and sliced bananas.
Bread works not just as the main course but also can be used in dishes to create an even fuller, more divine experience. Imagine this: banana foster bread pudding. Or how about grilled cheese sandwiches dipped in tomato bisque. Leave out your loaf overnight, and even then the bread redeems itself the next morning with the promise of delicious French toast.
Just the simple mixture of flour and water and sugar, perhaps some yeast, perhaps some dried fruits or nuts - there are thousands of ways to prepare bread. Rest or no rest, bake or steam, it matters not.
But! Oh yes, there is a but. But! be wary of your lover.
Bread does not last forever.
It can be reduced to crumbs, and while that's not useless it is infinitely frustrating to clean up. It can go soggy very quickly, so don't leave it in wet mixture. It can turn black and burnt if you don't watch it tan in the toaster. It can turn stale as a rock and chip off your tooth.
But aren't all loves as flighty and capricious? Bread is also warm and loving and fragrant. Bread is toast is bread is love. So enjoy your bread - while you can.
Wheat, oats, grain - bread could be a celebration of the merry mixture of these three, of how the combinations of nutty and grainy and starchy can evoke different tastes and textures. Which type of grain? Which type of oat? Bread welcomes them all; and all fit comfortably in bread.
But linger not on what goes in to the creation because endless possibilities also lie on what goes on it. Perhaps some butter and honey, harvested from bees that have been feeding on the clover. Children may prefer peanut butter and jam preserves, strawberry or raspberry or even boysenberry. For a savory palate, cut a clove of garlic in half and rub it on a toasted slice of bread and top with freshly cut heirloom tomatoes and salt and pepper. For a sweet snack, have your bread with almond butter and sliced bananas.
Bread works not just as the main course but also can be used in dishes to create an even fuller, more divine experience. Imagine this: banana foster bread pudding. Or how about grilled cheese sandwiches dipped in tomato bisque. Leave out your loaf overnight, and even then the bread redeems itself the next morning with the promise of delicious French toast.
Just the simple mixture of flour and water and sugar, perhaps some yeast, perhaps some dried fruits or nuts - there are thousands of ways to prepare bread. Rest or no rest, bake or steam, it matters not.
But! Oh yes, there is a but. But! be wary of your lover.
Bread does not last forever.
It can be reduced to crumbs, and while that's not useless it is infinitely frustrating to clean up. It can go soggy very quickly, so don't leave it in wet mixture. It can turn black and burnt if you don't watch it tan in the toaster. It can turn stale as a rock and chip off your tooth.
But aren't all loves as flighty and capricious? Bread is also warm and loving and fragrant. Bread is toast is bread is love. So enjoy your bread - while you can.
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