Liberating and empowering, sculpting beautiful loaves of artisanal bread is becoming a way of life for many people.
While some held their shape and baked into beautiful loaves, others would flatten out and turn themselves into something like a focaccia, with a thin crust and a coarse interior that seemed more gummy than bready.
Their beautiful loaves -- made with unbleached flour, freshly milled organic spelt and rye berries, sea salt and yeast -- have a nutty flavor and delicate tang that is broadly appealing.
But now that the fresh stuff, the bread with a great crust and moist interior, is back, the reasons for the breadbox are clear: store one of those beautiful loaves in a plastic bag and it will turn into a tough hunk of foam overnight.
Once the flour, water and yeast baked itself into beautiful loaves, she ate it.
When it was baked, sixty minutes in a slow oven, her loaf looked beautiful, braided like the blond hair of a Swedish child.
There was also a beautiful homemade plaited challah loaf, a spinach and feta cheese boureka, a few different pates, a Dutch apple cake and a lokshen pudding.
The loaf looked so beautiful, plaited to symbolise love, and sprinkled with poppy seeds to symbolise the manna that fell from heaven, its crust shining like a pair of polished brogues (challah is glazed with beaten eggs and sometimes honey, too).
