Wednesday, May 20, 2009

It's Good Bread! It's Fresh Bread!

I have been told by a former witch that cooking is an essential skill for all witches. Reluctantly, I agree. It makes perfect sense. We mix potions, concoct unguents, prepare incenses, oils and brews. Getting the chemistry of each and every creation spot on is of the utmost importance if we are to affect the change we want. Cooking/baking itself aside, when we prepare meals as the ritual, all of our hopes, wishes, desires are baked into our dishes. Getting the recipes right is just as important as visualizing and focusing all our energy on the spell.
You can imagine, then, how crest fallen I was when I was forced upon this realization about a year ago. Me. I burned water! (I realize that you can't burn water; that it turns into vapor. But, damnit! The pots certainly burn black!) Rather, I suppose that proper statement would be that I used to burn water, or the pots, or what have you. We all remember my soupy Hot Cross Buns, yeah? I'm quite certain I posted a quick blurb about that one. Now, let's never speak of it again. *shudders*
The point, Renee? Yes. The point is, I baked a successful loaf of break last night! Not just any bread, mind you. It was oat bread that called for not only all purpose white flour, but wheat flour! Wheat! Very few people, I have heard can master wheaten bread. I think the recipe calling for yeast by the tablespoon rather than the ounce helped a bit. And, oh! Let me tell you! It tasted divine! Tasted, yes, past tense. We still have a little heal left of the loaf if you'd like to stop by for a morsel, but I can't guarantee that it'll still be available when you get here. Being oat bread, it was a lovely pairing with my morning oatmeal. It takes butter very well and is only complimented by a bit of blackberry jam. Then, of course, I daren't pass it up for the store bought stuff while slathering on the pb and j for my brown bag lunch!
The beauty of it is the ability I now have to bake bread from scratch shared with the positivity and love I put into that bread. I was determined to do it; do it right, do it well. And I went along happily, diligently following the recipe, step by step, with no negative thoughts or worries on how it would come out. And, viola!
Marvelous, if I do say so myself.
And I do.


  1. Good job! I made blueberry muffins this morning, planning on bringing some over...but then never made it over. oh well.

  2. Congrats! Bread is such an awesome thing to master.

  3. Thank you! I'm really quite proud and hope to have the same success with the second, thawed loaf tomorrow. We'll see if freezing was such a good idea! *~_^*

  4. I put you on my list for the Honest Scrap Award.
    Read my latest blog post for more:

  5. I saw that blog! Congrats to you! And thanks again!
    Also, for anyone who wants to know: the risen dough thawed well and baked up fresh and lovely the following week. I did learn, though that the dough MUST be covered with a damp cloth even as it thaws before baking. Otherwise the top crust becomes crusty before you even have a chance to bake it! Still bakes out deliciously, though.


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