There is definitely something heart-warming about the smell of freshly-baked bread, especially when it’s emanating from your own kitchen. I’m a long way from being a master-baker, but I’ve certainly learned a few things in my search to produce a good, all-round loaf. Something the children like … something that slices well to make sandwiches … something that’s large enough to sustain the hoards without being so large that the ducks are constantly suffering from the stale remains.
I now understand more than I did before about how gluten resembles muscles … how the dough should be stretched but not torn … how salt and draughts kill the yeast. Perhaps the most heart-warming part of my bread-making activities is the idea that my children have stickied their hands in the “gluey” dough and then ravenously devoured the best part of each loaf we have baked together.