Breads of New England A loaf of bread, a glass of wine … yes,
satisfying things. But more satisfying is when you let life slow
down (just a little bit) and you make the bread yourself. The
overall time from start to finish can be days, but the actual
“hands-on” is minimal. None of these recipes is difficult, even
for first-time bakers. Most culinary historians concur that
leavened bread was likely “invented” (or more likely resulted
from a kitchen accident) around 3000 b.c. by the Egyptians.
(Unleavened breads had been around since at least 8000 b.c.)
Bread is ancient and elemental, which is perhaps part of the
reason for the particular fulfillment it gives us–like raising
tomatoes from seed. A baker brings together flour, water, and
yeast and combines them in a centuries-old process that makes
magic: Water activates the yeast and lets the flour’s protein
form strands of gluten; kneading warms and stretches the gluten
strands to create the loaf’s texture and shape; the yeast feeds
on the flour’s carbohydrates