I love a Sunday when I can do homey things. There is something especially satisfying about sitting down Sunday night knowing I worked in the garden or did the laundry or baked something.
Needless to say, with snowflakes drifting down most of today I didn’t get to work in the garden, but the other things got checked off the list.I don’t imagine you want to hear about the laundry, so I’ll tell you about the baking.
I love baking. Baking has more instant gratification than cooking. Often cooking means organizing an entire meal, and that encompasses a number of skills. You usually have everyone ready to eat at once, and you might have to deal with different preferences. Baked goods might be part or even the end to a meal with everyone at the table enjoying them, but most often they are enjoyed more spur of the moment, and over time. I started baking as a youngster, and it is still dear to my heart.
Today I decided that bread would be just the thing to warm the house with cozy aromas. I used to be afraid of making bread – the wild nature of yeast was overwhelming, and the time it took was stressful (I never knew until it was too late if I did a good job). A few years ago I decided to conquer my fear, through the best method I know – jumping in with both feet. I went from baking biscuits to baking whole wheat loaves, sourdough, rye and even a Rosemary Pecan Bread. I will admit I had some less than stellar results at the beginning, but now I seem to have found my rhythm. (Streaming oldies while I knead the dough helps a lot.)
This Sunday I made a sweet bread I had tagged in an issue of Saveur magazine from last winter. I love Scandinavian sweet breads with their aromatic spices, and I liked the design of the loaf with cuts made to create a design. I love the transformation and surprise of a loaf that shows its wonders as it bakes. It seems to exemplify the expression, “breaking bread”.
I wanted to tweak the spices a bit as my hubbie isn’t a huge fan of cardamom, so I added some complexity to the filling. I also decided to use decorating sugar; the original recipe called for pearl sugar, but I find it’s more like gravel than anything tasty.
Mine didn’t look quite like the one in the magazine, but I was happy with it. The slice I took as it cooled was just the right amount of sweet, spongy and heartwarming. My Sweet Spice Bread was the perfect way to end a Sunday afternoon.
Baking bread is such a comforting activity. It’s a thoughtful process, a hands-on activity, a food meant for sharing… and it smells really good in the oven. Today as I took down the Christmas decorations I wanted to produce something, have a positive counterpart to the melancholy of packing up the lights and love of the holidays. Baking bread seemed to be the right kind of heart-and-kitchen-warming activity, integral to a happy day.
I could have just googled a recipe or checked my Yummly list, but I wanted something more tangible. I have no shortage of cookbooks, so I checked the older volumes for a real stand-by. I was rewarded when I opened “Cooking with Mona“, a book my Dad gave me that contained recipes from Woodward’s, a Canadian department store that had wonderful food floors. It had a straight-forward whole wheat bread recipe – just the thing!
I measured. I mixed, I stirred, I kneaded… and then I waited. I punched, I kneaded again, I rolled and tucked… and waited again. I baked, and smelled… and waited a bit more. (I did peek in the oven window a couple of times.) I knocked, I tipped and I smelled some more. Then I gave myself a high five. Fresh homemade bread for breakfast – I can’t wait! (Once I taste the bread and confirm it’s as good as it smells, I’ll post the recipe link.)
My Dad might have frowned today if he saw me vacuuming the tinsel off the tree before I took the lights off (my mom saved it and put it back in the boxes to re-use when I was a kid). I think he would have smiled at my bread though. Another happy memory 🙂
I discovered what I thought was a very cool thing – Robin Hood Flour has started an initiative encouraging families to spend time together in the kitchen, called Baking Hour. They have even put out stickers for the family calendar so that people remember to do it monthly instead of just while Christmas is under way. I thought it was something worth sharing, as I believe whole-heartedly that getting kids into the kitchen early is the best way to have them understand how something we have to do (eating) can be fun too (sharing). Here is the link – enjoy!
I have also started putting in recipes in the Recipe Archives page. My Mom’s shortbread cookies were the staple of our family Christmas baking efforts, so they seemed the perfect recipe with which to start. More will be coming daily, so stay tuned!