The Art of Bread
You see, I like bread. I eat toast nearly every morning for breakfast. If that sounds boring, think about how many different kinds of bread are available and how many different things that you can put on it and still consider it breakfasty (recognizing that your mileage may vary), even nothing but butter works fine sometimes. Currently, I’m moving from a honey phase into a blueberry jam phase. The only time I don’t have toast for breakfast is if I’m out of both butter margarine or have forgotten to use the breadmaker the night before.
Oh yes, I make my own. It’s very, very easy. Dump the stuff in, press a few buttons, and wait a couple of hours. Bread. Very rarely do I make it the old fashioned way - it’s fun but time consuming and I have three kids and work weird hours. Sometimes I’ll just let the bread machine make the dough then bake it myself. Nothing beats the smell of bread baking. But most of the time I let the bread machine take care of all the details.
And for those of you who are non-toast lovers, bread is for more than just breakfast. If you’ve never eaten your hamburger on a cheese and onion kaiser, you’ve never eaten a hamburger. Roast beef on twelve grain, ham and cheese on rye. Dense or light, fat or flat. Baguette and Pirog and Naan. It’s the closest thing to a true universal food, thousands of years old, around since someone first figured out what to do with grain crushed into powder, and developed into a vareity unmatched by any other food.
Ah, bread. Could civilization have developed without you? I think not.
A solid count today, if not quite as free flowing as yesterday’s finished chapter. The scene I worked on today didn’t start as well defined in my head before I tried to send it into the keyboard and the remainder of Chapter 10.5 is a bit fuzzy but should arrive in some form over the next couple of days. Then comes the push to the big climactic finale. It’s looking good.
