The Bread Whisperer

Coaxing bread to rise...somewhat like making a pie crust, it mocks the confidence of the most experienced baker. While reaching around to pat myself on the back, I will state that I find it easy and enjoyable. My secret? I think there are 3 elements to successful bread-making:

- Proofing the yeast
- Creating the atmosphere
- Relaxing in the moment

I used to buy Fleischmann's Rapid Rise Yeast, and I still think it is a good product. Now that I consider myself a fancy professional and think I need more exclusive (expensive) elements in my kitchen, I order the good stuff--SAF Gold Instant Yeast--from King Arthur Flour. It is available in a one pound package and doesn't last long in my kitchen, so I buy two packages at a time. My very favorite yeast is Fermipan, but it is hard to find.

The whole proofing process is just so darned easy, I almost hate to reveal it. Simply get a cup of warm water from the tap, add a teaspoon of sugar, and add the yeast. Mix it well, and let it sit. Within 10 minutes a bubbling, fragrant mass rises above the water and is ready to add to the remainder of the recipe ingredients. Proofing the yeast used to be essential to ensure that the yeast was still alive. I know that with my mega-yeast, this step is really unnecessary. But it is part of the Bread Whisperer's routine.

The atmosphere in which bread can rise is one that Goldilocks would approve--it is neither too hot nor too cold. Bread dough seems to like my cold oven with the oven light on--the light provides just enough warmth. Sometimes I simply place the dough beneath my under-counter light, and that also works well. Make your dough comfy, and it will thank you.

Making bread is my glass of wine. How satisfying it is to whisper yeast and flour into dough that I can play with, loll about the kitchen while it rises, breathe its ambrosial scent while it bakes, and then butter a slice straight from the oven...really, I shouldn't get paid for this.

Put Some Clothes on that Candy!

"Sexy" doesn’t just describe an attractive person anymore—it seems to be the new slang word for anything that is new and exciting—from cars to wines to ad campaigns. Sexy is the new “innovative”. So I guess I wasn’t surprised to find this title for a recipe in a church cookbook:

Sam’s Sensual Spice Cookies

Now most church cookbooks will have recipes like “Sinful Fudge” and the ubiquitous “Better Than Sex Cake”, but sensual?

With that in mind I attempted to photograph Pecan Praline Fudge (recipe below) as both “sexy” and “wholesome”. Here are the results:

Sexy

Wholesome

So food is now “sexy”. I wonder what my Granny Mitchell would think about that...
 
Pecan Praline Fudge

1 stick salted butter
1-1/2 cups white sugar
5 oz evaporated milk
1 - 12 oz package  semisweet chocolate chips
1 tablespoon vanilla
1 - 7 oz jar marshmallow creme
1/2 oz praline liqueur
1 cup pecans, chopped

Line 9-inch baking dish with aluminum foil and set aside.

In 2-qt heavy bottom pot, melt butter over medium-high heat. Add sugar and evaporated milk and blend well. Bring to rolling boil; reduce heat and simmer approximately five minutes, stirring constantly and being careful not to scorch.

Remove from heat and stir in morsels, vanilla, marshmallow creme, liqueur and pecans. Stir until mixture becomes creamy and slightly thickened. Pour into pan and allow to cool before cutting into 1-inch squares.

I'd Like to Thank the Academy...

Is there anything wrong with getting your acceptance speech ready? I daydreamed today about building my dream house. The funds for the house will be supplied by my baking business, which is still in development. Somewhat like an actor at an awards show, I'm already planning to win.

Baking is my joy. Now that I'm trying to make a business of it, I find that the aspects of creating the business are way too much fun. Composing pricelists, photographing my creations, designing a website to advertise and a blog to journal--these enterprises are enjoyable and time consuming. One activity often leads to another idea, another path, another development--and more time consumed.

Visualizing success is something I do well; so well, in fact, that by now I should be fabulously successful. My challenge lies somewhere between planning the success and celebrating the success--in the myriad of details that are such a pleasurable diversion from the completion of just one project.

In the meantime, baking continues to be my joy. I just hope I have enough time for it...