Deserving of its place in my pantry
Bread. As I cut into another (fresh) loaf, with that faint scent of a cultured yeast, and spread some butter from edge to edge, it’s clear. The reason why history has given a seat of honour at the table is because bread wins out. You won’t get that consistent level of goodness from a salad, or fried whatever. If the larder could hold only the essentials of flour, salt, and a bit of oil, we could still manage bread.
I really need to branch out, and try some of the other preparations. I hear that naan is possible in my kitchen. Or some other cultural mark of commerce. Yes, I should try something new. Just wait until I finish my sandwich.
Now, I could brag about how the process involves me, from start to finish. Not exactly true. My little bread maker does a stalwart version, and I make much less of a flour fog in the kitchen. Not kneading out all of my frustrations also keeps my bread less chewy (or so I suppose). And I’m not quite ready to grind grains, just yet. A small sack of all-purpose provides me with several loaves, at a price point that is better than those bags of “condensed cloud” that used to raise scorn among my friends. Really. Did anyone else ever reduce a slice of store-bought into something the size of a yeast cake, and imagine that it was still good to eat? Didn’t think so. Why, even the birds will avoid leaden lumps. And don’t get me started with the dog’s palate.
