Bacheldre Watermill Braided Bread

Braided BreadA HoBBian lunchtime with Arugula Bread

“Having baked hundreds of loaves in the past, you’d think I’d be a confident bread baker by now – but I still feel insecure without instruction.

So, on to the computer I went, looking for that perfect recipe for a nice challah loaf. . . but page after page and I couldn’t find any that seemed quite right (too much of this, not enough of that, unappealing picture, vague descriptions)

So, in the end, I felt it must be the time to bake without a recipe.

Once I started, my hands seemed to remember what to do – which ingredients to combine first, when to add what, how long to wait. The dough kneaded smoothly, and I returned two hours later (after wandering nearby fields and talking to uninterested sheep) to find it had expanded like the throat of a giant bullfrog.

On with the punching, rolling, braiding, shaping, and into the hot oven…. not so bad in the end.

I have learned to trust my hands for the next time!”

Arugula from America
(*Wwoofer at the HoBB, Summer 2010)