Not Your Usual Bread Baking

February 18, 2018

For the past few years, I’ve been one of the bakers of my church’s eucharistic bread, the round, unleavened bread that’s blessed as part of the Mass and shared with the community. About every five or six weeks, it’s my turn to bring 5 “loaves” to the Saturday afternoon Mass. I’m always afraid that, in the midst of the comings and goings of the weekend, I’ll forget to bake, so I add a reminder to the fridge door.

I really love to bake yeast bread but rarely do so. I love proofing the yeast, kneading the dough, watching it rise, shaping the loaves. And the smell? Heavenly!

Unleavened bread? Not so much. It’s not meant to be kneaded more than a couple minutes before being patted into a circle and rolled thin.

Bread

The balance of sticky and floury is a delicate one. On more than one occasion, I’ve had to start over after scraping a stuck loaf off the counter. After rolling, each loaf is imprinted with a special press (the name of which escapes me). This is another opportunity for stickiness!

Bread2

Yesterday, I had some extra dough which is patted into lumpy free-form circles. Perfect with my supper of turkey soup!

Bread4

In knitting news, progress on Sock #2 is brought to you in part by the Winter Olympics and the NBA Slam Dunk and Three-Pointer competitions.

123sock

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