So you know someone really loves you when they 1) buy you a food orientated birthday present and 2) the present which they bought you revolves around baking bread.
Erm, nothing says Happy Birthday like the prospect of carbs. Hello!
But it wasn’t all about the bread.
It was the thought and principal behind it: I write a food blog about trying to bring a little old-fashioned essence in to our ever developing, genetically formed, diet-obsessed food world (rant over) and he sends me on a course that teaches you how to bake bread the simple way.
That, my friends, is love…
Where: Cheesie Tchaikovsky, Clitheroe (AKA my fave little deli and breakfast spot!)
I learnt so much and it only enhanced my passion for how real homemade products are the best.
Jan, a believer in wholesome food, untouched products and not adding unnecessary elements to your cooking/baking, made me think about how our bread is manufactured on a large scale and what sort of additives, preservatives and enzymes are added in to the flour for such mass production.
The other fact that really intrigued me was how she uses the type of stone-ground flour that was used before the war because it’s purer. It was until after WW2 that the make-up of flour began to change.
It took us 15 minutes to whip up our first batch of bread and then another 20 to cook it.
I mean, how hard is that? Get up 20 minutes earlier and your home will be filled with the cosy aroma of freshly baked dough.
Hows that for an alternative alarm clock?!
We cooked teacakes on the stove and made Chelsea buns glorious enough to break your heart; we made a normal tin loaf that was so outstandingly tasty it will question your previous life choices in the bread aisle; we made about 14 pieces of bread within the space of 6 hours.
I know people don’t have the time these days, but surely something that can be so good for us deserves a little section of your week?
We dedicate time to the gym and to wine with friends which is all absolutely fine, but where’s the time for the food that we put in to our bodies?
You cannot beat the feeling that overcomes you after a session of kneading and baking your own bread. It’s untouchable.
I truly believe that it’s one of the most rewarding things you can do – not only for your body, but for a sense of creating something that’s wondrous for your family and for the good of everyone’s health.
Like I always say, it’s the simple things in life that count and what can be simpler and tastier than a batch of bread made with love?
If you don’t fancy making your own bread, take a little time to research in to where your nearest bakery is and what kind of process they use to make it. A little tip Jan mentioned was to go in to your supermarket and ask for some fresh yeast. If they have it, they will most likely bake their own bread. If not then…get baking!