Throughout the ages of history no other substance on earth has brought as much comfort and joy as warm steaming bread. It is the staple of kings, courtiers, and peasants alike. The smell of bread baking is indescribable in its sense of purity and delight. Therefore, using the Beth Hensperger Bread Machine Cookbook as my guide, I have given myself the delicious challenge of baking my way through the entire collection of 300 recipes as part of my quest of becoming a better baker.
Panem et Circenses
Sunday, January 8, 2012
Zopf is a traditional egg bread of Switzerland.I learned while making this loaf that breads created with eggs are considered by many to be sacred.Traditionally each culture that worships has a pain du sacresant that usually contains eggs.So as I eat my Zopf of Switzerland I am reminded that each day is full of new blessings and that even a humble slice of bread can be eaten with reverence and thanksgiving.Sadly this was not the first loaf of Zopf that I tried.I got in a hurry and tried to bake a smaller loaf on my Express-bake setting and ended up with a very cute loaf that inside was nothing but uncooked dough.Patience is a virtue best learned by waiting.In the future I need to remember that I cannot cut corners and still hope to achieve the best results.I hope you all have a wonderful Sunday afternoon. A friend and I are eating our Zopf (Isn’t that just fun to say?) for Sunday dinner. I used the bread to make grilled chicken sandwiches to accompany warm bowls of vegetable soup.
“All sorrows are less with bread.” - Miguel de Cervantes, Spanish author. (1547-1616)