Category Archives: bread

On bread

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Bread is the stuff out of which life is made, and although one may not live by bread alone, bread is a good start. I start most of my days with a piece or two of toast–just butter. Bread comes in so many sizes, shapes, textures, and flavors that just saying “bread” is not really enough. I like crusty bread, brown bread, black bread, yellow bread. Maybe my bread has raisins in it, or cinammon, or cardomin. Crusty, full-bodied, chewy bread is better than spongy, airy bread unless of course, you like that sort of thing–spongy, airy, I mean. I like to make my own because then I know what’s in it. I will often toast my bread to bring up the flavors of wheat and yeast. I keep my ingredients simple: yeast, whole wheat flower, water, olive oil, and a little sugar to feed the yeast. The work that it takes to kneed the bread is a labor of love. The whole house ends up smelling like fresh bread dough, all yeasty and musty. Then the magic happens–it quadruples in size. Punch it down. Into the pans and into the oven it goes, filling the entire house with the divine smell of baking bread. When you make it with your own two hand with your own recipe, you have such a sense of accomplishment, and although wo-man does not live by bread alone, making and eating your own bread comes awful close.

On bread

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Bread is the stuff out of which life is made, and although one may not live by bread alone, bread is a good start. I start most of my days with a piece or two of toast–just butter. Bread comes in so many sizes, shapes, textures, and flavors that just saying “bread” is not really enough. I like crusty bread, brown bread, black bread, yellow bread. Maybe my bread has raisins in it, or cinammon, or cardomin. Crusty, full-bodied, chewy bread is better than spongy, airy bread unless of course, you like that sort of thing–spongy, airy, I mean. I like to make my own because then I know what’s in it. I will often toast my bread to bring up the flavors of wheat and yeast. I keep my ingredients simple: yeast, whole wheat flower, water, olive oil, and a little sugar to feed the yeast. The work that it takes to kneed the bread is a labor of love. The whole house ends up smelling like fresh bread dough, all yeasty and musty. Then the magic happens–it quadruples in size. Punch it down. Into the pans and into the oven it goes, filling the entire house with the divine smell of baking bread. When you make it with your own two hand with your own recipe, you have such a sense of accomplishment, and although wo-man does not live by bread alone, making and eating your own bread comes awful close.

On making bread

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I know I can buy a loaf for less than it costs me to make a loaf, but I don’t care. There is something transcendental about mixing water, yeast, salt, and flour and kneading it into a loaf of bread. Bread has always been a synecdoche for all food, for wages, for a living. Bread is a central part of Christian symbolism and a major part of worship. The transformation of wheat into bread is mysterious, complex, and fills me with wonder. As a small child I watched my mother make bread, knowing full well that she was repeating the lessons she learned as her own mother made bread, who was repeating the recipe and actions that her mother had taught her. I came to making bread later in life, but I had learned my lessons. I believe that making bread is a tradition that should be honored, not forgotten. I don’t mind getting messy, or getting out the bread board, or spending time with my hands in the dough. I don’t mind that it takes hours to get a loaf mixed, kneaded, and baked. I don’t measure anything exactly. I love the idea that no two loaves are ever exactly the same and that I don’t have to “wonder” about how many weird and dangerous chemicals have been added to the bread to keep it soft and fresh for weeks. I love to let the bread rise under a dishtowel while I do something else. I don’t kid myself: I am not an expert baker, but I assume that bread has been made this way for many millennia, and I love being a part of that tradition. Bread is such a fundamental part of the human condition–the variations are almost infinite. Sometimes I had cinnamon, other times cardamon adds a different twist to the taste. Whole wheat flour gives the bread a nutty flavor that is best savored slowly. Kneading bread is a nice workout, therapeutic some days because you can really put your whole body and spirit into pounding, folding, and working the dough. The best part of making your own bread, at least for me, is the sense of accomplishing something original, creating a new thing with my own art, my own recipe, my own energy and effort. There are so few things over which any of us have any control, but baking bread, at least for a moment, can give any of us the illusory feeling of power and control. Yet it is not a complete mirage because at the end of the process you have a couple of loaves of bread that you can slice and eat and enjoy. The process of bread-making is an odd interplay of dry ingredients interlocking with water that creates a whole new thing when fire and heat are added. Who would suspect that flour, with a little coaxing from yeast and salt, could be turned into a crunchy, springy, nutty, moist, chewy phenomenon that can light up as a midnight snack or help wake up a sleepy day beside a cup of coffee? I like my own bread toasted with a little real butter on it. My own bread is nothing like the bread you can buy in a store. My loaves are not perfect, a bit crusty, unsliced, doesn’t come in a plastic bag with a twist-tie closing off the open end. Making bread grounds me in a way that my digitally mediated existence doesn’t. Currently, my bread has been divided into two loaves which are rising in the oven just before I bake them. They’ll be ready around midnight.

On making bread

Posted on by

I know I can buy a loaf for less than it costs me to make a loaf, but I don’t care. There is something transcendental about mixing water, yeast, salt, and flour and kneading it into a loaf of bread. Bread has always been a synecdoche for all food, for wages, for a living. Bread is a central part of Christian symbolism and a major part of worship. The transformation of wheat into bread is mysterious, complex, and fills me with wonder. As a small child I watched my mother make bread, knowing full well that she was repeating the lessons she learned as her own mother made bread, who was repeating the recipe and actions that her mother had taught her. I came to making bread later in life, but I had learned my lessons. I believe that making bread is a tradition that should be honored, not forgotten. I don’t mind getting messy, or getting out the bread board, or spending time with my hands in the dough. I don’t mind that it takes hours to get a loaf mixed, kneaded, and baked. I don’t measure anything exactly. I love the idea that no two loaves are ever exactly the same and that I don’t have to “wonder” about how many weird and dangerous chemicals have been added to the bread to keep it soft and fresh for weeks. I love to let the bread rise under a dishtowel while I do something else. I don’t kid myself: I am not an expert baker, but I assume that bread has been made this way for many millennia, and I love being a part of that tradition. Bread is such a fundamental part of the human condition–the variations are almost infinite. Sometimes I had cinnamon, other times cardamon adds a different twist to the taste. Whole wheat flour gives the bread a nutty flavor that is best savored slowly. Kneading bread is a nice workout, therapeutic some days because you can really put your whole body and spirit into pounding, folding, and working the dough. The best part of making your own bread, at least for me, is the sense of accomplishing something original, creating a new thing with my own art, my own recipe, my own energy and effort. There are so few things over which any of us have any control, but baking bread, at least for a moment, can give any of us the illusory feeling of power and control. Yet it is not a complete mirage because at the end of the process you have a couple of loaves of bread that you can slice and eat and enjoy. The process of bread-making is an odd interplay of dry ingredients interlocking with water that creates a whole new thing when fire and heat are added. Who would suspect that flour, with a little coaxing from yeast and salt, could be turned into a crunchy, springy, nutty, moist, chewy phenomenon that can light up as a midnight snack or help wake up a sleepy day beside a cup of coffee? I like my own bread toasted with a little real butter on it. My own bread is nothing like the bread you can buy in a store. My loaves are not perfect, a bit crusty, unsliced, doesn’t come in a plastic bag with a twist-tie closing off the open end. Making bread grounds me in a way that my digitally mediated existence doesn’t. Currently, my bread has been divided into two loaves which are rising in the oven just before I bake them. They’ll be ready around midnight.

On cinnamon toast

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I was reminded of this midwestern delicacy the other day when Garrison Keillor mentioned it in one of his status updates. Not that Garrison and I are great friends or anything, but being brought up in Minnesota during roughly the same period–he has a year or two on me–we share certain experiences in common, and cinnamon toast is one of those experiences. The recipe is simple: one hungry child, two slices of bread, a little sugar, a little cinnamon, a pat of butter, and a toaster. You swirl all of that around and you end up with a happy child with butter and cinnamon breath who now will stop whining. Perhaps what I like most about cinnamon toast is that it is a simple pleasure that never stops pleasing. You can serve cinnamon toast whenever you want to, but I find that as a snack, just after school was always the best. Although, as an adult, I find that just after midnight with a glass of fresh milk is the best time. You don’t have to be a genius to make it, and it’s hard to mess up unless you get the cinnamon and some other brown spice confused in which case it’s easy to mess up. Not too much butter, not too much sugar, and not too much cinnamon seem to be the best way to describe perfect cinnamon toast. Plain toast with butter is fine, but a little cinnamon and a little sugar go a long way in jazzing up a fairly bland experience. Crying children can be made quiet by cinnamon toast. An unhappy baby will find endless hours of fun playing with cinnamon toast bits. I’m not really sure why the butter-sugar-cinnamon combination is so appealing. I get the sugar and butter–energy–but the spicy element, the cinnamon, that’s the mystery. But maybe it’s a little mystery we all crave in Minnesota, on the tundra, in the middle of January–a warm slice of cinnamon toast that has been prepared for us by someone who love us. Just surviving the Minnesota winter is enough for most of us–we understand the relative value of even the small things in life. So when making cinnamon toast, don’t worry if the little can of cinnamon is a few years old, it’ll still work. What I like is when you sprinkle the cinnamon on the butter and it turns from light brown to dark brown–the cinnamon is active. You don’t have to grind your own special for the cinnamon toast to be very good. What you want is a little flavor, not to be overwhelmed by it. Cinnamon toast, in lieu of fancier desserts, is one of life’s great pleasures that needs to excuses or explanations. Recently I had cinnamon toast and a nice cup of Spanish café con leche, and the combination was very nice–two simple pleasures mixing together in the midst of a chaotic, fractured, non-linear sort of day. Cinnamon toast is as much about nostalgia for a simpler life as it is about smell, taste, and texture as it explodes in your mouth. Yet, it is also easy to forget if you are an adult. When was the last time you sprinkled a little cinnamon and sugar on your toast? Did you ever even learn how to spell the word, “cinnamon”? Two n’s, one m? So tonight, when it’s about have past late, and my stomach is on the prowl for something good, I’m going to go back in time and make myself a couple of pieces of cinnamon toast.

On cinnamon toast

Posted on by

I was reminded of this midwestern delicacy the other day when Garrison Keillor mentioned it in one of his status updates. Not that Garrison and I are great friends or anything, but being brought up in Minnesota during roughly the same period–he has a year or two on me–we share certain experiences in common, and cinnamon toast is one of those experiences. The recipe is simple: one hungry child, two slices of bread, a little sugar, a little cinnamon, a pat of butter, and a toaster. You swirl all of that around and you end up with a happy child with butter and cinnamon breath who now will stop whining. Perhaps what I like most about cinnamon toast is that it is a simple pleasure that never stops pleasing. You can serve cinnamon toast whenever you want to, but I find that as a snack, just after school was always the best. Although, as an adult, I find that just after midnight with a glass of fresh milk is the best time. You don’t have to be a genius to make it, and it’s hard to mess up unless you get the cinnamon and some other brown spice confused in which case it’s easy to mess up. Not too much butter, not too much sugar, and not too much cinnamon seem to be the best way to describe perfect cinnamon toast. Plain toast with butter is fine, but a little cinnamon and a little sugar go a long way in jazzing up a fairly bland experience. Crying children can be made quiet by cinnamon toast. An unhappy baby will find endless hours of fun playing with cinnamon toast bits. I’m not really sure why the butter-sugar-cinnamon combination is so appealing. I get the sugar and butter–energy–but the spicy element, the cinnamon, that’s the mystery. But maybe it’s a little mystery we all crave in Minnesota, on the tundra, in the middle of January–a warm slice of cinnamon toast that has been prepared for us by someone who love us. Just surviving the Minnesota winter is enough for most of us–we understand the relative value of even the small things in life. So when making cinnamon toast, don’t worry if the little can of cinnamon is a few years old, it’ll still work. What I like is when you sprinkle the cinnamon on the butter and it turns from light brown to dark brown–the cinnamon is active. You don’t have to grind your own special for the cinnamon toast to be very good. What you want is a little flavor, not to be overwhelmed by it. Cinnamon toast, in lieu of fancier desserts, is one of life’s great pleasures that needs to excuses or explanations. Recently I had cinnamon toast and a nice cup of Spanish café con leche, and the combination was very nice–two simple pleasures mixing together in the midst of a chaotic, fractured, non-linear sort of day. Cinnamon toast is as much about nostalgia for a simpler life as it is about smell, taste, and texture as it explodes in your mouth. Yet, it is also easy to forget if you are an adult. When was the last time you sprinkled a little cinnamon and sugar on your toast? Did you ever even learn how to spell the word, “cinnamon”? Two n’s, one m? So tonight, when it’s about have past late, and my stomach is on the prowl for something good, I’m going to go back in time and make myself a couple of pieces of cinnamon toast.