Feeling the knead

Bread is one of the oldest prepared foods on the planet. It is also the foundation of many a fine snack.

Beyond the eating, there's something thoroughly satisfying about the process of baking bread, in punching the dough, in running flour through one's fingers. I find it a great way of grounding myself, to help me connect with what is fundamental.

Unrelated factoid: I read recently in A History of the World in Six Glasses that bread is essentially beer in solid form. Perhaps that helps account for its appeal. ("Damn straight," yells Fred.)

Now, a confession: I'm hardly the bread-baking guru. When I make a batch — and that's rare — I usually resort to my breadmaking machine.

But this past weekend I felt the knead, so to speak, and went at it from scratch. My loaves turned out great.

Here's my recipe:

Multigrain bread

Ingredients:

• 1 package yeast (+ 1/4 cup water [lukewarm] + 1 tsp sugar)
• 1 egg
• 1/2 cup canola oil
• 2 1/2 cups water (lukewarm)
• 1 tsp salt
• 1/3 cup sugar
• 4 cups multigrain flour
• 3 1/2 cups all-purpose flour
• 1/2 cup 12-grain cereal
• handful of cornmeal

Directions:

1. In large bowl, dissolve teaspoon of sugar in 1/4 cup water. Stir in yeast and let stand 10 minutes. (Yeast mixture should double in size.)
2. Stir in remaining ingredients (as much as possible) with wooden spoon.
3. Knead about 5 min.
4. Form dough into ball. Place tea towel over bowl and let rise about one hour.
5. Punch down dough and reform into ball. Place tea towel over bowl and let rise another hour.
6. Punch down, tear into 4 equal pieces and shape into 4 balls. 
7. Line 2 baking sheets with parchment paper, and pour 2 small piles of cornmeal onto each sheet. Place dough ball on each cornmeal pile. Cover with tea towels and let rise about one hour.
8. Remove tea towels and bake at 350°F for approx 40 minutes. (Bread is done when tapping on bottomside of loaf produces a hollow sound.)
9. Place loaves on cooling racks.
10. Place a loaf on cutting board, slice, and paddle on the butter — or whatever suits your mood.
11. Cool thoroughly before storing. 

Tip A: Test water for correct temperature by running a little over your forearm. If you sense neither warm nor cold, the water is just right.

Tip B: For storage beyond one week, consider pre-slicing the loaves and storing in freezer bags. When you want a serving, simply open your freezer and remove a slice or two from the bag. Pop in the toaster and enjoy, slathered with your fave spread.

This time around, Fred and I devoured our bread warm from the oven, with a smear of butter and a piece of dark chocolate on the side. Amazing.