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.
My thanks go again to Rose Levy Beranbaum for providing our perfect recipe.
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