Daily Bread

What is the first thing that comes to mind when you think of bread?

 I’ve been thinking about bread lately. Over the past few weeks I’ve tested several recipes, learning much as I go, but generally pleased with the results. I mean what’s not to love about a loaf of warm, fresh-baked bread, straight from the oven?

Google ‘bread’ and in less than a second, you’ll have 146,000,000 results. One of the oldest known food sources, there are seemingly endless recipes and ways to create and re-create baked grains into bread. In Biblical times, Moses explained to the Israelites that the bread the Lord provided was manna from heaven. Manna in Hebrew translates literally “what is it?”

And I’m curious to know, what is it? What does bread mean to you?

For inspiration, I’m giving you one of our favorite recently tried bread recipes. The Littles could not get enough of this simple, but slightly dense bread. The original recipe comes from the cookbook More-with-Less.  It’s a fabulous cookbook in a series of three that I have been devouring page by page. Good stuff, friends!

Littlest and I made this bread one morning. It’s an easy recipe. We both loved the feel of kneading the dough and the entire family was satisfied with happy tummies full of fresh baked bread.

Easy French Bread

(from More-with-Less with minor substitutions)

Makes 2 loaves

2 pkg. dry yeast

1/2 c. warm water

1/2 t. sugar

2 T sugar

2 T butter

1 T salt

2 cups boiling water

6 cups organic all-purpose flour

2 cups organic whole-wheat flour

1 egg, beaten

2 T milk or water

Dissolve 2 packages of dry yeast and 1/2 tsp sugar in 1/2 cup of warm water. Set aside for yeast to activate. Combine sugar, butter, salt and boiling water. Cool to lukewarm and add yeast mixture. Stir in flours. Knead 10 minutes by hand, or until smooth and elastic. Place in greased bowl, turning once. Let rise until doubled. Punch down the dough with your fist and let rest 15 minutes. Divide dough in half. On floured surface, roll each half to a 12″ x 15″ rectangle. Roll up, starting at the longer edge. Place loaves on a greased cookie sheet. With a sharp knife, make 4 -5 slashes diagonally across the tops. Let rise until double.

Mix beaten egg and milk (or water). Brush onto loaves of bread.

Bake at 400 degrees for 20 minutes.

PRINT RECIPE

On a side note, I’m headed to a blogging conference tomorrow. My first! I’m very excited to attend The Relevant Conference in Hershey, PA. After writing for six years, you think its finally time I go to a blogging conference? I’ll be posting updates ‘from the field’ on Facebook and Twitter. If you haven’t connected with me in either of these places yet, click on the links and join the fun. I’ll will also be blogging the conference experience over at The Kitchen Mission. I’d love for you to join me!

Enjoy! And, don’t forget to tell me in the comments what comes to mind when you think of bread!

Love,