What PBS Taught Me About Our Daily Bread

Baking has been on my mind a lot lately, thanks to several holidays. This month I've made Irish soda bread and Pi day apple pie on a whim. I've also been trying my hand at yeast bread. One of my Christmas gifts was Gluten Free Artisan Bread in 5 Minutes A Day, and I spent a couple snow days testing it out.

The good news is, you don't have to knead gluten free bread dough; assembly is like making brownies. The bad news is that title is a lie. It really means "In 5 minutes of active prep time, after you spent 2.5 hours the day before weighing flours and bringing the dough to a slow rise. And then you have to bake it for an hour. So yeah, carve out some time."

After all that weighing, mixing, and waiting, the results have been surprisingly delicious, although not practical for sandwiches. My loaves still aren't perfect, though. The dough is too dense, the rise too low, the crust too tough. I keep thinking about what I should do differently next time. Should I add less water? Does my pie crust need a higher fat content?

My first attempt at artisan bread. 

Still, I think all my experimenting has helped me understand the process better, even if that batch of bagels turned out flat and lumpy. While visiting my in-laws in New Orleans for Mardi Gras, I went back to the old puzzle of king cake. I attempted it several times the year we got engaged, but I never matched the Haydel's cakes the Southern Baron grew up on. This year, though, I took a long look and a light bulb went off. Eureka, it's a brioche! I just have to make a sweet bread dough enriched with eggs.

The same day as my king cake epiphany, we ended up watching the Great British Baking Show while we waited for Downton Abbey to air. I thought I was over baking competition shows - how much drama can you manufacture out of cupcake decoration anyway? But this show was different. The contestants were doing some serious, complicated stuff involving lots of rising time.

I ended up glued to the screen in suspense, hoping each person would have long enough to proof their dough AND bake it completely. Will the doughnuts puff up enough? Will the layered swirls of the Croatian coffeecake maintain their integrity? Will the fruit bread be raw in the center? (Spoiler alert: it was.) Even though the bakers had the luxury of a personal Kitchen Aid mixer plus a fancy proofing drawer (which I covet), their work was still a delicate balance of math and luck. If they didn't plan out everything perfectly, the results would be messy.

You have to assemble your flours before you make the dough.  

All this baked good suspense made me think about how we pray to God for "our daily bread." It sounds like the most basic, bland food. Sure, bread and milk are what everyone runs to get in a snow storm, but they aren't super exciting. But the actual process of making bread is a complicated scientific reaction.  If any factor goes wrong, it won't work. A round, fluffy loaf is actually kind of a miracle. It's appropriate that the Passover "bread of haste" is bread that doesn't bother to be leavened.

Daily life can feel like a maddening balance too. My routine is a pile of deadlines dependent on each other. I must leave the house no later than 7:32 am, or I'll miss the train. If I don't put my phone in airplane mode while I'm underground on the subway, the battery will drain to nothing. A letter template must be formatted perfectly, or the 250 letters I'm mailing will look terrible. 

Just as the Father wants to give us the food we need to live, we can also ask Him to give us success in our daily tasks so that life rises into a cohesive whole. The unleavened bread of Passover and the Eucharist symbolizes taking time away from the rat race demands of the everyday. We put aside complicated dough proofing so we can focus on heavenly things instead. 

7 Things About Funemployment

So I don't work downtown anymore. The tourist busy season is winding down, so a bunch of us got laid off. We knew this was coming, but still, it's hard out here for a temp. Being unemployed has been an unexpected blessing in some ways. Here's what I've been grateful for these past two weeks. 

A "Staff Only" staircase

1. Having access to an amazing historic place. There are few greater museum thrills than getting to go through the "authorized personnel only" door. I feel like I leave a little piece of my heart behind in every historic place that is "mine" for a short time. Whenever I return to Colonial Williamsburg or Winterthur it feels a little like coming home. This latest installment is no exception. On my last two days I ran around taking pictures of all the beautiful places that would soon be off limits. 


2. The wonderful people I met at work. Most people were in their 20s and starting out, or 40+ and winding down. It was an interesting dynamic of 100 or so folks, everyone with a different interesting background.  Standing around on post all day gave us plenty of time to tell our stories. I felt like Bill Murray in the Groundhog Day diner scene - I could share some random fact about every person in the room.



"Maybe God isn't omniscient, maybe he's just been around so long he knows everything."



3. Not even realizing how lucky I was to know them. One of my favorite coworkers, a big, jovial Civil War buff who brought in barbecue on holidays, tragically died in his sleep last weekend. It's hard to believe such a dynamic and encouraging presence is gone. But the outpouring of support and memories on Facebook from the community has been amazing. Rest in peace, Tony. I'll always remember when that tourist planted a wet one on my face after you got him last-minute tickets.


4. Getting a rest. I spent three hours of every day commuting. Thank goodness for the bus and Metro systems, but leaving my house in the dark at 6:30 AM was getting old. So was battling the rush hour crowds. One day a lady in a suit told me I needed to be more aggressive getting a seat. I took her advice to heart, but I resisted the urge to whale on anyone with my lunchbag. 


5. A surprise FTD box on my doorstep election night. If I hadn't gone out for an errand I would have missed it. "Happy carpooling and fulfillment of civic duties," said the card from my fiance. 







6. Rediscovering my hobbies. I've baked two kinds of gluten free bread (fennel seeds and raisins FTW), I've watched movies on Netflix, I've checked out more library books than I can carry. Oh yeah, and blogging. 


7. The opportunity for something new. I have a spreadsheet full of job opportunities. Fire up the novenas. 

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Gluten Free Recipes: Birthday Cake!

Since I went gluten-free four years ago, birthday cake has been one of the hardest foods to navigate. I can't just dive in whenever someone blows out the candles. One of my favorite solutions was the cake my roommate made for me senior year in undergrad. She knew I ate Reese's peanut butter cups, so she filled a cake pan with them and stuck candles in their centers. Perfect!

I've tried some GF cake mixes in my time, but this past weekend I successfully made my first from-scratch cake, in honor of my beau's birthday. Everyone agreed it was a success, and the leftovers tasted even better the next day. It was moist and spongey, unlike many a GF baked good.

GF Chocolate Cake

From Life Tastes Good Again by Kirtsti Kirkland and Betsy Thomas

1 3/4 cup GF flour (I used 1 cup brown rice, 1/2 cup sourghum, and 1/4 cup cornstarch)
1/2 tsp. xanthan gum
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. sour cream
1/2 c. oil
2 tsp. vanilla
1 c. boiling water

Preheat oven to 350. Grease and flour baking pan(s).

Combine dry ingredients in a medium bowl.
In a larger bowl, beat eggs well. Add sour cream, oil, and vanilla to eggs; mix.
Beat in dry ingredients.
Slowly stir in boiling water. Mix well, making sure to scrape down sides and bottom of bowl.
Pour into prepared pan.

I used two round cake pans that took 30-40 minutes to bake. The recipe also suggests
a 9x13 pan for 35-40 minutes
a 13x18 pan for 17-20 minutes.