I watched the two of them land in the still barren trees and then turned back to observe the rest of the flock. Just two birds remained on the grass until one took flight, yet did not head for the safety of his flock, but instead flew directly overhead and swooped to the left to a much higher perch in the grand trees lining the rear of the lot. Seconds later, a few more flew up to those same trees and settled in. A small number lingered on the lawn though, seemingly considering their options. As I slowly approached, they stirred and flew up from the lawn to the trees just to the right. Just ahead was a flock of birds, robins I think, pecking the lawn for food. I was early for the meeting and the day was unseasonably warm, so I took my time walking across the parking lot toward the building. Instead we’ll be happy to bask in the warmth of what’s in front of us, fully aware that we may have been the cook in the kitchen, but like any good bread, the magic is in creating the right mix of ingredients that allows for their own internal growth.Īnd we’ll know that the kneading was just the starter.
We’ll be able to recall the hard work it took to get to this stage but we won’t feel the hard work. Even though we’ll have been involved much of the time, it will seem like the process had just started a few moments ago. Then before you know it, they’re going to be complete. Our work is really done, but it will be nice to have one more opportunity to impact the final outcome. At some point they will probably need us again, one last shaping moment, a gentle one this time. We’ll look in on things in a while and we’ll be amazed at how much growth has taken place. While tempting to keep our effort focused on them, the time will have come for us to leave them alone and let them build on what we started them with. The focus of our attention will be stretched and pulled, but more importantly it will be strengthened by the all the measured ingredients we use and eventually activated by the most simplistic ingredient of them all.Īt some point in the process, it will become apparent that we have laid the groundwork and we will see that they are ready to rise on their own. The more energy we invest in the early part of our process, the more complex and complete our result will be. The magic happens when you work the dough - that’s when you trigger the process that helps to strengthen the dough and enrich the breads with their unique qualities. In reality, the yeast is just a single-celled organism and not at all complex or magical. In my opinion, the best breads use just the simplest of ingredients, including the yeast, which most people consider the “magic” of the bread making process. The outcome fills the house with an unmistakable and comforting aroma. The ingredient list is short usually flour, salt, yeast, and water, some hard work in the form of kneading, waiting awhile to let it rise (maybe write a bit…), giving them one last bit of work, and then bake until done.
(After all, I’m not going to eat both loafs by myself!)įor the faint of heart or those that have culinary challenges, know that the process of making bread is not complex. It’s the kind of thing that delivers a sense of accomplishment while at the same time providing the opportunity to give of myself for someone else’s pleasure.
Making good bread is a bit of work, but the final product is worth it every time. It’s been awhile since I’ve made any, but today seemed like a good day for it. There is nothing like the smell of homemade bread wafting through the house.
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