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.