People have been baking bread for thousands of years. In fact, bread has become one of the most important foods on our wonderful planet. But no one, NO ONE, makes bread the way I do. That’s probably because I’ve never made bread!! But I have eaten it many times. After a very small amount of imprecise research, I have gathered some truly scientificable ideas on the making of bread. I’ve also learned a few amazing remarkables by listening to other bread basket talking peoples. Therefore, I have decided I should share my secret bread making observations with all of you, right here and right now, whether you like it or not.
The main ingredient in any good bread is, of course, grain dust. You know, the stuff that happens when they grind up wheat, oats, or rice, for example. Sure, some people call this flour, but I find this too confusing. I mean, I love the smell of spring time, and occasionally someone hands me a blossom of some sort and says, “Here, sniff this flower.” Of course, being the friendly person that I am, I put this
flower up to my nose and sniff its wonderful sniffiness.
But suppose I have my eyes closed, and I’m offered flour instead of a flower. I might be able to notice by touching that it was a bit powdery. But if I had my eyes closed, and was not holding it, and I put my nose in the flour and sniffed… that would not be pleasant. I would probably have a very powdery sneeze. Then I would reach for a tissue; and if I wasn’t careful I cmight make paper mache’ in my nose!
Therefore, my professional opinion is the term grain dust is much more correct. I suppose one could call it “powdered wheat,” or something like that. I just think grain dust has a nice ring to it, OK? So anyhow, grain dust is the main ingredient in bread. You certainly couldn’t just fill up a pan with grain dust and bake that, now could you? All you would get is cooked dust, and it would make a real mess if you tried to put it in the toaster. No, you have to make the grain dust soggy with something so it will stick together. That’s where the moo juice and chicken seeds come in handy. Oh sure, now someone has to know what moo juice is, right? Of course, it’s the white water from cows!
Cows make two kinds of juice: one is yellow and one is white. Never, *NEVER* USE THE YELLOW MOO JUICE FOR COOKING. Very ocky. Whew! Glad I warned you! Of course, unless you live on a farm, it’s not likely you’ll see much of the yellow moo juice.
Not sold in stores.
And chicken seeds? That’s where new chickens come from. Just plant some under a warm mama chicken, and the seeds will sprout baby chickens in a matter of weeks. It’s truly remarkable! Infertile chicken seeds will not germinate, so those are the kind normally used for bread construction. You wouldn’t want to kill a baby chicken just to have bread, right?? These infertile seeds are also called “eggs,” and are used for baking cakes, kromkaker, omelettes, and other neat things to stuff your face with.
OK, so now we have the stuff to make the grain dust gooey so it will stick together. If we mix some grain dust, moo juice, and chicken seeds up in a bowl, the goop will just sit there and look at you. Not very bready looking, if you know what I mean. We have to put some stuff in the goop to make it floof up, so the bread will be puffy instead of flat. Bread bugs are just what we need.
Scientifically known as “yeast,” these tiny little bread bug organisms are poured out of their package and into the goop. Then they are allowed to have families, make babies (lots of them, too!) and eat the goop for a while. The bread bugs pig out really well and burp a lot while they are eating. This burping makes bubbles in the goop, and the mixture begins to rise from all the fun the bread bugs are having. Such bread bug burp mixture is often referred to as dough. Science is very remarkable about naming things, because until this (not very) extensive research about bread, I was always under the impression that dough was another name for money.
Who knew it applies to bread??
It’s always good to have dough, especially when you want to buy something. I’ve always figured that’s why bakers work so hard… they knead the dough. Hey, I need dough as much as anybody else, and it sure seems like you gotta shell out a lotta clams (another term for money) for everything these days. So maybe I’ll go to work in the bakery so I can shell the dough and knead the clams.
Anyhow, you have to knead the dough to bake bread. Then you have to be able to loaf; and then into the oven the dough must go. So does this mean if you’re a good loafer, you can get a lot of work done baking bread? Apparently so!! Very confusing, but I’ll push those thoughts out of my brain while I sniff the delicious odor of freshly baked bread.
OK. Now you may or may not have all the information you knead to bake bread. I’m getting hungry with all the bread talk! I think I’ll make myself a clam sandwich and get a nice glass of that white moo juice so the clams will have something to swim in when they’re inside my tummy.
Happy Bread Baking, and don’t loaf too hard!