Psalm 31
1 Timothy 5:17-25
Matthew 13:31-35
Matthew 13:31-35
I make most of our bread. The recipe I use is
3.5 cups of flour (my current favorite mix is 2 wholewheat, 1 rye, 1/2 white)
1 teaspoon (5ml) dried yeast
1 1/3cups tepid water (this is approximate as different flours absorb differing amounts of water)
3 tbs (15ml) or 1/4 cup oil ( I use safflower, I do not like this genetically engineered canola oil)
I place the flours in a large bowl, sprinkle the yeast on top, stir a few times until the flours are blended (this implies that the yeast is also mixed in). I a wooden spoon for the mixing.
Make a well in the flour, add about half the water and all the oil, stir until the water has been absorbed, add more water as necessary until the dough forms a ball. If it gets sticky add a bit more flour. Leave until you want to bake it which is at least 45 minutes before you want to eat it.
Just before you want to bake the bread turn the oven on to 425 deg F, grease a 2 lb loaf tin or baking sheet, flour a board or countertop. Turn out the dough and roll it around, make a jelly roll, turn the edges in, generally pretend you are bake in preschool with play dough. When it seems quite bouncy put it in the pan or on the baking sheet and bake for 45 minutes.
I have been making bread this way for 33 years. Soon after we got married the bread bakers in Britain went on strike. Does it take long? No about 5 minutes to mix and another 5 to knead, far quicker than going to the store to buy a loaf.
However the point of Jesus story, which this recipe illustrates is that there is a lot more flour than yeast in a loaf of bread. There are approximately 420 ml in 3.5 cups of flour. The amount of yeast is one eighty-fourth of this yet that tiny proportion of yeast can get the whole loaf bouncing, light and a pleasure to eat. There has been the odd occasion when I forgot to add the yeast so we know about the effect of yeast. The same recipe without yeast is heavy and tough on the teeth. The whole loaf is transformed by those few mls of yeast, they infiltrate the whole mound of flour. A little yeast goes a long way, just like a little of God's love spread to those whom you meet in the grocery store.
3.5 cups of flour (my current favorite mix is 2 wholewheat, 1 rye, 1/2 white)
1 teaspoon (5ml) dried yeast
1 1/3cups tepid water (this is approximate as different flours absorb differing amounts of water)
3 tbs (15ml) or 1/4 cup oil ( I use safflower, I do not like this genetically engineered canola oil)
I place the flours in a large bowl, sprinkle the yeast on top, stir a few times until the flours are blended (this implies that the yeast is also mixed in). I a wooden spoon for the mixing.
Make a well in the flour, add about half the water and all the oil, stir until the water has been absorbed, add more water as necessary until the dough forms a ball. If it gets sticky add a bit more flour. Leave until you want to bake it which is at least 45 minutes before you want to eat it.
Just before you want to bake the bread turn the oven on to 425 deg F, grease a 2 lb loaf tin or baking sheet, flour a board or countertop. Turn out the dough and roll it around, make a jelly roll, turn the edges in, generally pretend you are bake in preschool with play dough. When it seems quite bouncy put it in the pan or on the baking sheet and bake for 45 minutes.
I have been making bread this way for 33 years. Soon after we got married the bread bakers in Britain went on strike. Does it take long? No about 5 minutes to mix and another 5 to knead, far quicker than going to the store to buy a loaf.
However the point of Jesus story, which this recipe illustrates is that there is a lot more flour than yeast in a loaf of bread. There are approximately 420 ml in 3.5 cups of flour. The amount of yeast is one eighty-fourth of this yet that tiny proportion of yeast can get the whole loaf bouncing, light and a pleasure to eat. There has been the odd occasion when I forgot to add the yeast so we know about the effect of yeast. The same recipe without yeast is heavy and tough on the teeth. The whole loaf is transformed by those few mls of yeast, they infiltrate the whole mound of flour. A little yeast goes a long way, just like a little of God's love spread to those whom you meet in the grocery store.
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