The Love of Bread

The Love of Bread

Before I was a Chef, and when I was growing up, I enjoyed experimenting in the kitchen because it was therapeutic. I could lose myself- for a while at least, as I watched my Kitchen Aid mixer blend bread dough. The smells coming from the mixing bowl were intoxicating; the yeast was working, and the water and sugar were combining to make a small doughy combination that was actually alive. I would watch the dough rise, and place the loaf in the oven to cook.

Soon the house was filled with an intoxicating aroma; baked dough, on its way to becoming something. My friends and family would always smile- they liked fresh bread.

Over the years, my fascination with baked bread continued. I spent time in different specialty stores buying rye, whole wheat, and rice flour. I made sour dough starters, added molasses to dough for dark breads, and made six grain. Some bread required an egg-wash, others did not. There were times when the mixer wouldn’t do- I needed to feel the yeast, flour, and water in my hands.

Throughout my career there has always been one constant; making bread- it’s the one food that I have continued to make every week for almost 20 years. There’s something magical about creating something from water, yeast and sugar; something that is sustaining.

The next time you find yourself in the baking aisle, pick up some flour and yeast. Stop by your bookstore, or go on-line and find a basic yeast-dough recipe. Next, activate the yeast, and get mixing; you’ll be surprised at the enjoyment you’ll experience in the process.

Chef Chuck Kerber
chefchuck@cooksandeats
cooksandeats.com