Bread Bread Bread

The look of an airy dough that has doubled in size overnight. The feel of a soft springy dough as I shape it into a loaf. The comforting smell of baking bread wafting through the house. The delicate crunch of a chewy crust.

It’s hard to choose which sensation is most satisfying. Baking bread is gratifying from start to finish. I understand the upward trend in home bakers.

I used to think baking bread was a labourious process. This changed a couple years ago thanks to Martin Johansson’s book, Bread Bread Bread or Bröd Bröd Bröd. The Swedish baker has “done everything possible to simplify the baking process” so it can easily fit into a regular schedule. He has succeeded. I was quick to adopt his easy bread techniques. Store bought bread is a distant memory.

No special equipment. No kneading. No fuss.

Love it. Love it. Love it.

I am adding Martin to my list of Scandinavians I would invite to a dinner party (along with Meik Wiking of course).

The steps are simple. Stir the four basic ingredients (water, yeast, flour, salt) just enough so it sticks together. Let the rough dough rise overnight. Shape and bake it in the morning. I generally follow the overnight rising method to give the dough time to rise naturally. Conveniently this requires very little yeast, a bonus these days. A little yeast can go a long way.

Once you master the basic method, the configurations are endless. You can shape the dough into loaves, buns or baguettes. You can change up the flours, add nuts and dried fruit, or sprinkle in herbs and spices. My family’s favourite is date and walnut with cinnamon.

Which brings me to the most satisfying part of the bread making process: the appreciative murmurs from my family as they devour the warm bread fresh from the oven.