Posted in cooking, creativity, food, human nature

Therapy

Have you ever noticed a scent coming back to you hours or days after you inhaled it, as fresh and as potent as it was? And have you noticed that memories associated with that scent come rushing back as well? And that the same thing happens with objects you may see? Or sounds you may hear? A train whistle fading as it passes, a siren rushing to an emergency? Wind chimes warning of an approaching storm?

My head has been swarming with thoughts and memories, dredged up by sensory overload. I could drown out the noise by focusing on yet another volume of fictional angst and fury that dwarfs my own, as I have been doing the past month, but today I yearn only to bake bread.

There’s something wholly satisfying about proofing yeast, the stringent, heady vapors it produces, blending ingredients, small batches at a time until they form a dough that can be twisted, pounded, and kneaded into a satiny mass, rolled into a greased bowl and left to rise, only to be worked again. And when the dough is ready to bake—having been dressed with beaten egg or butter, its aroma rises from the oven, saturating the air, replacing all the other offending scents and sights and sounds with the knowledge that nourishment and pleasure are in the future, along with the joy of that first warm bite, slathered with honey or butter or nothing.

How sweet to look at that glistening, golden braid, or round, or loaf, and say, I made that. How thoroughly soothing; how incomparably delicious.

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Posted in Uncategorized

Resistance Bread

resistancebread1

I created this tea bread so that it would be food for strength and comfort—loaded with antioxidants, yet sufficiently sweet. Indeed, my husband says he can’t think of this as bread, as it seems more like dessert to him. I, on the other other hand, eat it for breakfast. The recipe is open to improvisation. If you try it, and experiment with your own additions/changes, please share!

Preheat oven to 350º

Liberally grease an 8″ x 4″ bread pan with cultured butter.

Mix:

1/4 cup packed dark brown sugar
2 tablespoons grape seed oil or melted cultured butter
2 beaten eggs
1 grated apple
1/3-1/2 cup orange juice (pulp or no pulp, it doesn’t make a difference, just start with the smaller amount and add more if necessary)
1/4 teaspoon vanilla
1/3 cup dried cranberries or cherries (I mix the two when I have both on hand)
1/2 cup coarsely chopped walnuts.

To this mixture add:

1 cup minus two tablespoons any 1-to-1 gluten free flour mix
2 tablespoons coconut flour
(optional) 1/2 teaspoon cinnamon
1/4 teaspoon sea salt
2 teaspoons baking powder

Blend well into liquid mixture. The batter should have substance, but not be stiff.

Pour into prepared pan and bake for @50 minutes. Test with toothpick to see if it’s done. Cool in pan on rack, then slice when still slightly warm and slather with chevre or your favorite nut butter.

Ready to #Resist?

(Many thanks to Michael Seidel and Nancy Smith for sharing this on their blogs!)

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