Bread Philosophy

Bread Philosophy

What do fire, metamorphosis, and bread have on common? Transformation. One thing becomes another thing—a better thing. Potential is unlocked; the hidden is made manifest. Nature performs miracles. Water becomes wine. Bread is made from just water and flour aided by a transformative agent (yeast). Every culture has it, but it was a human invention. Tony Shalhoub’s series on CNN has been exploring bread’s many forms and cultural significance: the world of bread. It is riveting stuff. Abby Phillip has been seen kneading dough and salivating after her regular gig refuting Republicans. Bread is in the limelight, enjoying its culinary centrality. I predict a healthy future for it. Bread is political because it unites people and delights them. It is cheap, plentiful, and vegetarian; everybody loves it. It has no downside, ethical or political. No wars are fought over it. It has an honorable history.

It is also personal. I myself have become a bread maker. Why did it take me so long? Why was I so blind? It was only a quick google away. My first efforts were strictly experimental (I enjoyed the chemistry of the process) and not entirely successful. I made the water too hot and killed the yeast. Still, it was pretty good, if rather flat; I needed to work on my rise. I just made my fourth loaf and now we are talking. Warm water, dry yeast, spoonful of sugar—bubbles, fermentation. Then the flour and some salt. Stir vigorously. But I added caraway seeds and an egg. I keep the dough moist. I don’t rush the rise. Hot oven, 30 minutes, browned crust, and there you have it: an actual loaf of bread. It really is miraculous—something from nothing (like dead wood and fire). You have performed a natural miracle. The taste is excellent, the texture perfect. You share it with your friends. It becomes part of your religion. It is a simple philosophy but an effective one: universal, democratic, creative, life-affirming, pleasurable, harmless. Tony was onto something. Bread is good. Making it is fun.