Baking Bread

Yeast in the Time of Corona

Baking Bread: Yeast in the Time of Corona, blog post by Aspasia S. Bissas

Somewhere among all the COVID-19 updates in your feed you might have noticed that people seem to be baking a lot of bread these days. It makes sense– bread is one of those things that are suddenly in short supply in shops, but is easy to make at home (especially if you have a mixer with a dough hook). As soon as I realized our local store was out, I broke out the flour (and was grateful that there was still one pan I hadn’t packed yet). Although bread is now easier to find and yeast is selling out, baking is still a good distraction– and there is seriously nothing better than fresh bread from the oven.

Have you been baking lately? What else are you making while you’re stuck at home? Share in the comments…

(Pictures and recipe are originally from an old post on my other blog.)

Baking Bread: Yeast in the Time of Corona, blog post by Aspasia S. Bissas (ingredients)
For those of you not from Ontario– yes, that is bagged milk in the pitcher.
Baking Bread: Yeast in the Time of Corona, blog post by Aspasia S. Bissas
The dough is still too sticky at this point (it shouldn’t be adhering to the hook like that). Time to add more flour…
Baking Bread: Yeast in the Time of Corona, blog post by Aspasia S. Bissas
Once the dough sticks to itself but not to the bowl, hook, or you, it’s ready to  rise.
Baking Bread: Yeast in the Time of Corona, blog post by Aspasia S. Bissas
After rising for about an hour.
Baking Bread: Yeast in the Time of Corona, blog post by Aspasia S. Bissas
Aluminum loaf pans I inherited from my mom. These are the best for baking bread, but you can use any loaf pan or baking dish. You can even just shape the dough and put it on a greased baking sheet.
Baking Bread: Yeast in the Time of Corona, blog post by Aspasia S. Bissas
Loaves shaped and left to rise. Use the next hour to read, message a friend, or contemplate the nature of existence (Netflix is also an option).
Baking Bread: Yeast in the Time of Corona, blog post by Aspasia S. Bissas
Ready for the oven. At this point you can brush the top of each loaf with a little milk or beaten egg white and sprinkle with sesame seeds or whatever else catches your fancy.
Baking Bread: Yeast in the Time of Corona, blog post by Aspasia S. Bissas
You might not have toilet paper, soap, or faith left in humanity, but you have delicious, sustaining bread, and that will take you pretty far.

Basic White (or Semi-White) Bread

This recipe came with my mixer and has quickly become my favourite bread recipe.

½ cup low-fat milk [I use 2%–you can use whatever you have on hand, including non-dairy milks]
3 Tbs sugar [you can use honey or whatever sweetener you have on hand, but not sugar substitutes]
2 tsp salt
3 Tbs butter [you can also use oil or margarine or any fat that will melt]
2 packages [or 2 Tbs] active dry yeast
1 ½ cups warm water [105F to 115F, or in other words, warm but not hot enough to burn you]
5 to 6 cups all-purpose flour [You can replace 1 ½ to 2 cups of all-purpose flour with whole wheat flour if you’d like your bread to be more nutritious but not too heavy.]

Place milk, sugar, salt and butter in a small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in 1 ½ cups warm water in warmed mixer bowl. Add lukewarm milk mixture [Tip: if the milk mixture seems like it’s still too hot, you can cool it down by pouring it against the side of the mixer bowl in a thin stream instead of dumping it all at once into the yeast mixture.] Add 4 ½ cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.

Continuing on speed 2, add remaining flour, ½ cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on speed 2 about 2 minutes longer or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place dough in a greased bowl, turning to grease top. Cover. Let rise in a warm place, free from draft, about an hour or until doubled in bulk [the time it takes depends on your yeast, as well as the temperature in the room].

Punch down dough and divide in half. Shape each half into a loaf and place in greased 8 ½” x 4 ½” x 2 ½” loaf pans. Cover again and let rise again, about an hour or until doubled in bulk. Before placing the loaves in the oven you might want to add something on top. I’m partial to sesame seeds but you might prefer poppy or sunflower seeds or chopped herbs. Just gently brush the tops of the loaves with milk or egg white and sprinkle with your toppings of choice.

Bake at 400F for about 30 minutes. Remove from pans immediately and cool on wire racks. [Tip: the standard test to see whether bread is fully cooked is to tap on the bottom. If it sounds hollow you’re good to go. I recommend using a spoon to avoid burned knuckles.] Try to resist the fresh bread long enough to let it cool down a touch before slicing and slathering with decadent amounts of butter.

You can halve the recipe if you want, although extra dough is ideal to use in recipes such as Tiganopsomo (fried bread) and Wrapped Sandwich Loaf. You can experiment with add-ins too: try adding raisins and cinnamon to the dough for raisin bread, or add herbs and grated cheese. It also freezes well.

Makes 2 loaves

Cheers,

Aspasía S. Bissas

Aspasia S. Bissas's books: Love Lies Bleeding, Blood Magic, Tooth & Claw
Don’t forget to download your FREE copies…

Love Lies Bleeding: Smashwords, Barnes & Noble, Kobo, Apple Books
Blood Magic: Smashwords, Barnes & Noble, Kobo, Apple Books
Tooth & Claw: Smashwords, Barnes & Noble, Kobo, Apple Books

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Writing Collab #18: Moving

Writing Collab #18: Moving, short fiction by Aspasia S. Bissas and Peter Wyn Mosey
Photo by La Miko on Pexels.com

Finding time for writing has been difficult these days, as I’m packing and preparing to move (and still looking for a new place too– yikes). But I did manage this quick collaboration with Peter Wyn Mosey. What do you think?

Moving

Moving, always moving, from place to place.

Accumulating more but never keeping it,

never keeping anything of value.

She kept looking for something,

something true,

something worth staying for.

Something she would never find.

Moving to escape the lonely places,

but they always followed.

 

Read Peter’s response piece here. Don’t forget to like or leave a comment while you’re there 🙂

Cheers,

Aspasía S. Bissas

IWD: Taking Credit

IWD: Taking Credit, blog post by Aspasia S. Bissas
Photo by Andrew Neel on Pexels.com

Some writers work for money. Some work for the sake of the art. But if there’s one thing just about all writers expect in return for their work, it’s credit. Unfortunately, this basic acknowledgement of a person’s contribution to the world isn’t always accorded to women.

The French writer Colette’s first husband, after encouraging her to pursue writing, went ahead and took credit for her work. At one point, when she refused to write more stories for him, he locked her in a room with nothing but a typewriter. Although Colette eventually divorced him and got back credit (after his death) for her popular Claudine series, her husband owned the copyright and she never saw a dime from the books, the stage adaptation, or the extensive Claudine-themed merchandise.

IWD: Taking Credit, blog post by Aspasia S. Bissas

“Anonymous,” a published author, recounts how at a meeting in Hollywood with actors and a showrunner (all male), her story was casually taken, altered just enough, and used for their own benefit without consideration or credit to her. They profited while she got nothing for her work. She is now forced to write as Anonymous because her ex-husband, also a writer, has been violent and is a threat.

IWD: Taking Credit, blog post by Aspasia S. Bissas

Zelda Fitzgerald, wife of F. Scott Fitzgerald (The Great Gatsby), has a reputation as a free-spirited (some would say wild) flapper who ended up “crazy.” As it happens, she was also a promising writer whose celebrated husband stole entire passages of her work, letters, and diaries to use in his own novels (he also helped himself to his friends’ words and experiences, and accused Zelda of writing about their marriage in her book before he could do the same in his). He may have spread rumours that she was mentally unfit and likely intentionally pushed her to a nervous breakdown. Today Zelda’s writing is hardly known, while F. Scott’s is required reading.

Sadly, these are only three examples of women not getting the credit they’re due. Throughout history women’s work– writing, as well as every other kind– has been diminished, ignored, sometimes destroyed. Men take credit for it without hesitation, as famously happened with scientist Rosalind Franklin. The women who create get buried and forgotten. On this International Women’s Day, take a moment to think of all the women throughout the centuries who have had their legacies taken by men who felt entitled to their credit.

Cheers,

Aspasía S. Bissas

 

Further Reading

The Life of French Writer Colette

Colette Only Shows a Sliver of Colette’s Eventual Love Life– Here’s the Rest

Famous Bis: Colette

This Side of Plagiarism

The First Flapper: Zelda Fitzgerald

#ThanksforTyping: the women behind famous male writers

16 Brilliant Women from History Who Got No Credit for Their Groundbreaking Work

Matilda Effect

“I Made that Bitch Famous”

11 Overlooked Women From History