Bread

Here it is late in the afternoon and I look back on my day and wonder what I could have done better. What moment could I have took control. What moment was it that I could have done something more. I look back on the day and think to myself: "This was a good day."

My week in general was good. In fact it was great. I live with and amazing person. She puts so much time into our home and into her life. She thinks more of me than I do of myself. In fact I'm pretty sure she loves me. ;) I love her.

Today was the pinnacle of my week. It was the best day as I was able to just relax. Though I'm about to contradict that statement.

Kimberly and I went to church a little late and that frustrated me to such a point that I wasn't able to partake of the sacrament. I try not to guilt trip my wife, but I did a little bit and I'm sorry for that at. I absolutely hate being late. It's tough for me to accept that there are times when it's just not possible to be "on-time." I can be better about this form of patients. I will be better.

After church we drove home and talked about being on-time. It went well. We agreed that we should wake a half hour early on Sundays. This is so we can get to church and have time to get into the spirituality of the meetings.
Now after we arrived at home I was greeted by my wonderful dog, Molly, who has really become a small human being. She goes in our room and sleeps on our bed when we stop paying attention to her. As it is with little ones she also tries to hide when its bath time. She really knows me. She knows when I need to give her some attention and she knows when I need to give her food.

After this encounter Kimberly decided to take a nap and I read for a little while. I procured some Gluten-free flour for Kimberly earlier this week and I thought that I should make her some bread. I started the dough making process. I let the yeast sit in its warm water bath while I measured out the rest of the ingredients. I then decided to do this by hand. No mixer for me today. I want to be able to do this process just in case. So I put the stuff in the bowl and begin to mix everything together. As I add the flour I begin to realize how long its been since I've actually done this. Wow. Okay so I may have made a mistake or gluten-free flour is tougher than wheat flour. Whatever it is, its like kneading a brick. I think I may have done the recipe wrong. It seems to me that I may have because the dough is not rising. I may have cooked the yeast before it was ready. Hooray for bricks!

I love to just cook. Not rush around trying to get everything ready for a party, but just cook. I like to have music playing and depending on what I am making some company. I like to cook alone, but I like to teach. I like to show others how easy it really is to cook. Yeah, maybe it has been 10 years, but all I know is, is that cooking has always been a calming wonderful practise for me. Like I said to just cook is wonderful. Maybe I'll be able to teach someday. I wonder.

I guess I've started to leave you all with Gluten-free recipes, so as to not disrupt the cycle, I'll leave you with this:

Gluten-Free Challah (pictured above)

2 T unsalted butter, melted
1 1/2 T active dry yeast
1/2 cup Tepid water (about 85 degrees)
1/3 cup sugar
4 oz. unsalted butter, cubed
1 cup milk
1 T honey
2 1/2 t salt
4 Large eggs
6 1/2 cups Gluten-free flour

Add the yeast to the water and let sit for about 5 mins.
Using the melted butter, brush a mixing bowl and then reserve the rest for later use.
Now in a small sauce pan, pour in the milk and cubed butter. Warm this until the butter is just melted.
Pour the milk mixture into the mixing bowl and then add in honey, salt, and sugar. Using a wooden spoon, mix these ingredients in.
Make sure the milk mixture is under 100 degrees before you do the next step.
Add in the yeast and eggs, stirring until just combined.
Lastly add in the flour a 1/2 cup at a time until the dough comes away from the sides of the bowl cleanly and it is tough to stir.
Now knead the dough for 10 mins or until the dough is smooth and elastic.
Place the dough in a bowl, cover it with plastic wrap, and a damp kitchen towel. Let it rise at room temp. for about a hour. Deflate it and let it rise again for about 20 mins to a hour.

Glaze:
1 egg
2 T butter, melted
1 t sugar

Preheat the oven to 375 degrees F.
Half the dough into 2 greased bread pans or roll the dough into 2-1 inch diameter logs and braid them together and then place them on a greased sheet pan.
Bake for 10 mins., then brush with Glaze. Repeat this process until bread is done through. If the bread starts to brown too fast, cover with foil and forgo the Glaze.
Let rest on a rack until slightly cool. Slice and enjoy warm.

This one is dedicated to Anthony Linton.