I have nothing against lemonade; I even enjoy it now and again. So at some point in August when it seemed as though the stack of lemons had gotten seriously out of hand, I finally tried something I’d been planning on doing for years: I tried my hand at making bread.
Having a desire to be health-concious about it, I decided to plunge into the deep end and start with whole wheat flour. I assembled the minimal ingredients, followed the simple recipe I’d found online, and went for it. Two hours later, I pulled a reasonably attractive, admittedly delicious smelling, loaf of bread out of my oven. I had to use two hands to do so, because that loaf of bread had to have weighed five pounds.
“Is it supposed to be this heavy?” I wondered to my empty kitchen. It slipped easily out of the bread pan and onto the bread board with a surprising thud. I used both hands to flip it upright, noting the thud again as I set it down. I could probably have caused blunt head trauma with it had there been a vict- er, um, intruder at hand to test my theory on.
After a reasonable cooling time, I sliced with little resistance through the loaf and breathed in the unmatchable scent of fresh-baked bread. It smelled amazing and my mouth was watering in anticipation. I took a bite of that bare, naked bread. And another. And another. I made it through the piece, but barely; as heavy as the loaf was, each bite represented that heaviness. By the time I had eaten that slice of bread, I could imagine how it would feel to eat an entire loaf of store-bought wheat bread. Holy Hannah! Out of sheer stubborness, coupled with a heaping helping of pride, I managed to eat my way through that first loaf of bread over the course of a week, vowing with each bite that I would not try my hand at whole wheat bread ever, EVER again.
The following week, I gave bread-making another try. This time I used unbleached white flour with the same recipe. When the time came to pull the loaf out of the oven, I actually gasped. The loaf was gorgeous! It had risen to picturesque heights above the top of the bread pan, taking on a glorious golden brown color, and I was able to remove it from the oven with just one hand.
“Aaaaahh!” I could hear angels singing praises from above for that bread. It was all I could do to wait for it to cool a bit before slicing into it and beholding the divine texture, then moaning with pleasure at the truly life-altering flavor. This was real, homemade bread; the kind you go home for at Thanksgiving. Hallelujah!
As the seasons turned from summer to fall, I honed my bread-making skill to a point where I no longer used the recipe and was quite comfortable trying variations on the simple, main theme. Garlic bread, cinnamon-sugar bread, cinnamon-honey bread, parmesan bread, chocolate bread, Thanksgiving bread, pizza bread, peanut butter and jelly bread, tuna melt bread … They all made their way into and out of my oven on a regular basis, and could be sampled at any variety of friends’ and family’s homes over the course of the extended holiday season.
What I hadn’t anticipated when I began my journey down bread-making lane was the immense sense of accomplishment, satisfaction, and even serenity that would come with it. When you are making bread by hand, you must be patient, you must be attentive, and you must be hands-in as well as hands-on. I found the practice of making bread to ease my over-thinking mind, and the follow through of eating the bread (typically while sharing it with others) to provide me with a truly needed pat on the back (from myself and those others), which then lifted my flagging spirits. They were side effects that were most unexpected, and most appreciated.
Bread: my version of the proverbial lemonade. Butter up!