Last week, inspired by the promise of a Snowquester blizzard and the memories of many warm-breaded snow days at the Brown's in the early 1990s, I stocked up on whole wheat bread flour, flax meal, sunflower seeds, and active dry yeast. I hadn't made bread since... well, since watching Susanne make bread in the Stone House kitchen, and I knew the soft, wheaty roll I was aiming for -- the kind perfectly sliced horizontally and dressed with butter and a Mor Mor slice of Gouda cheese.
Five hours later (the heavy dough rose slowly in our chilly kitchen- eventually I microwaved it for 30 seconds and watched as it ballooned in the ten minutes afterwards), I had a dozen and a half of delicious rolls -- not the clones of Susanne's I craved, but still delightfully tasty. (David and Dad thought they were potatoes at first. We're talking about dark, round rolls. Haha.) They made the base of a lunch for Mom, Dad, David and me, who sat at our kitchen table and filled the rolls with B&L smoked turkey, provolone or brie cheese, avocado, and baby spinach leaves.
I talked to Karin, who also baked bread on the snow day, while working from home.
Here's to bread-baking: both the memories of bread lovingly being baked around us, and the loving recreation of that bread to share it with loved ones around us. Especially on snow days.
Five hours later (the heavy dough rose slowly in our chilly kitchen- eventually I microwaved it for 30 seconds and watched as it ballooned in the ten minutes afterwards), I had a dozen and a half of delicious rolls -- not the clones of Susanne's I craved, but still delightfully tasty. (David and Dad thought they were potatoes at first. We're talking about dark, round rolls. Haha.) They made the base of a lunch for Mom, Dad, David and me, who sat at our kitchen table and filled the rolls with B&L smoked turkey, provolone or brie cheese, avocado, and baby spinach leaves.
I talked to Karin, who also baked bread on the snow day, while working from home.
Here's to bread-baking: both the memories of bread lovingly being baked around us, and the loving recreation of that bread to share it with loved ones around us. Especially on snow days.
