Bread . . . I love Bread

Bread . . . I love bread. I am always amazed when reflecting upon the versatility of this ten thousand year old food. On Team Carbohydrates, bread has been a core player, a starter for gluten all-team. Bread has been known to play all positions on the court, but even so, I would like to recognize bread on a deeper level, and the influence it has had over the cooking, baking and creating communities. Sure, bread has had its fair share of obstacles: gluten free people, exploding pigs, banning the sale of sliced bread in 1943, and mold. Regardless, bread has always prevailed in the face of adversity, and continues to serve as a pristine canvas on which one can paint a diverse and delicious meal for themselves and their community. 

Now let me tell you a story about the first time I constructed a delectably delicious damper. This sweet fragrant loaf, made with only five ingredients. First I placed my self raising flour and salt in a large bowl, then I rubbed my well cubed butter and my flower, forming a well in the center so that the milk and the water would fit perfectly. I placed my dough on a baking tray and cooked my damper in the oven for exactly 25 minutes at one 180 degrees celsius, until it reached an ethereal golden brown. To determine when the bread was finished, I tapped the bottom and listened for a hollow echoing sound. To my great excitement, the bread was as hollow as they come. As they say in France, Bone appetite