The Staff of Life

For hundreds of years grains have been a staple to sustain life. They provide energy to move, think and perform. Bread in my childhood was that staple for us. It was the quick, easy snack to grab while waiting for dinner. It was breakfast with eggs on top. It was lunch with peanut butter and honery. It was the side on our dinner plates to help us feel full. It was also dessert with butter, cinnamon and sugar sprinkled on top. My brothers and I would sing the song heard on the TV for Cinnamon Toast Crunch Cereal as we sprinkled the heavenly dust on top of melted butter from freshly baked bread. Mom didn't always have the time to make it from scratch, but when she did, oh the wonderful aroma was peace and joy. It was like Christmas. I felt loved and cared for. If asked, "Are you an emotional eater?" I must confess, "Yes, indeed I am."

Here is the recipe mom provides me when I venture into the bread baking world.

Ingredients:

5 cups hot water

2/3 cup oil

2/3 cup sugar or honey

2 Tbsp yeast

1/4 cup gluten

12 cups whole wheat flour

1 Tbsp salt

1. Heat water to 110 degrees F. Add oil, then honey and stir to dissolve. Add the yeast and stir just gently then let sit for 5 minutes.

2. Meanwhile mix 4 cups of flour and gluten in a large mixing bowl. Add the water from step 1 and mix for about 2 minutes, it will have some lumps. Let sit for 10 minutes more.

3. Add the salt and remaining flour and kneed for 10 minutes by hand or in a bread mixer until elastic. While this is kneading, set the over for 250 degrees F and prep three bread pans with oil.

4. Separate the dough into 3 even sections and place in the bread pans. Turn off the oven (don't forget this part) and place bread dough in the warm oven to rise for 30 minutes.

5. Once the bread has risen, leave them in the oven but set it for 350 degrees F and bake for 35 minutes.