While back home in Georgia, I noticed that the cherry trees decided to blossom a couple months early. Time has been folding upon itself of late. I’m under a spell and I think it might be the smell of baking bread.
For break, I journeyed over the Appalachians to Kentucky to visit with my cousin and friends. In Kentucky, the air smells smoky and raw and baking bread seems like the right thing to do. With dinnertime fast approaching, my friend and I tried our luck with quick-rise yeast. We melted butter with milk, added flour and kneaded any frustrations into the counter-top, and luxuriated in the feeling of dough as soft as a baby’s bottom. In no time (well, about 20 minutes) the loaf had risen double its size. We popped it in the oven and 30 minutes later the lovingly lumpy, bread “baby” was born. The whole process took about 1 hour and 30 minutes, half the time it takes to make bread with standard yeast. Now I know how heaven can rapidly produce the endless loaves of fresh bread that I pray will be there: quick-rise yeast.
Above: admiring my mom’s hand-written recipe book, kneading dough with the dough hook and grinding wheat berries. Below: taking a break for turkey.
Le Pain, Painless
makes 2 loaves or 24 rolls
5-1/2 to 6 cups all-purpose flour (can also use bread flour; I use freshly ground red wheat for my whole wheat version)
3 tablespoons sugar
2 envelopes Fleischmann’s RapidRise Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter (coconut oil is great too)