I often thought when I made home - made bread that I was indulging in a kind of therapy. The process seems to be able to change my whole outlook. Baking is a combination of mindless activity and complete concentration. It involves a variety of methods, processes and activities. Baking bread involves a few extra steps then most regular baking, adding even more therapy.

Of course the measuring of ingredients is a step which requires your full attention if you want good results. But, the mixing is one of those mindless activities which leave you time to think. While using a large spoon instead of an electric mixer, which is better for bread in my opinion, you have nothing to worry about. You are methodically stirring, folding, and mixing, allowing your mind to run free. For many of us, there are few times in a day when our mind doesn't have specific chores to perform. Daydreaming seems to be an activity reserved for those housewives of the distant past. Now, there just is no time.

The best part of baking bread, however, is the kneading. When you knead bread it is a strenuous, physical process. You bring the dough forward with a pulling motion and fold and turn, repeating this process for ten minutes or more. During this time, your mind can wonder. Your body knows what to do. This physical activity feels good to your hands and arms. Actually, much of your body is involved when you do it properly. There is a sense of exhilaration and euphoria. The lumpy, stiff dough becomes smooth and elastic. There is a small sense of accomplishment even at this stage.

Letting the dough rise is part of the process, which gives you a chance to go do other things while you wait. Returning, you stick two fingers into the dough to see if the imprint remains. If it does, you can move onto your next step. Checking to see the dough has actually risen feels like reaching another small goal and makes you feel good you really are special.

Now, the time has arrived when you can get rid of stress. You are allowed to be aggressive, even a bit violent in this safe contained way. It is now time to punch down the dough. With a mighty fist, you can punch that dough into submission to become the loaves it is meant to be. You can get rid of all the stuff that is bottled up inside. Here is the chance to get over the anger of being cut off in traffic, waiting in long lines at the grocery store, get back at those noisy, inconsiderate neighbors, and get even with the rude secretary you just dealt with on the phone. You can feel tension go through your fist into the dough. Your body is freed from the "badness" and your dough is ready to form into loaves.

Your sense of justice and fairness comes into play as you prepare two exactly equal mounds to bake. There is a feeling of righteousness as you realize you made those lumps of dough look alike in every way possible. You feel superior as you discover your bread loaves are the same size, shape and weight.

You put them into the oven, smearing butter on if you want a softer crust. The
butter melts all over the loaf and the magic begins. That lump of uncooperative dough
begins its metamorphosis into bread.

The heavenly smell of bread has been a topic for poets and writers. Unless you have enjoyed the fragrance of baking bread from scratch, you know nothing of what they speak. Aroma therapy comes into play here. It is a fragrance that says love and someone cares very much. It speaks of home and good places and better feelings. It will probably evoke some forgotten memories as you breathe in this wonderful fragrance.

When the bread is done, you will feel a deep satisfaction knowing that you have created something yourself from scratch. The artistic you will feel good about life. Yes, it took time, but the results are wonderful. You also received the benefits of therapy at a nominal cost. So bake some bread. Now, don't you feel better?

Bread Recipe

From the Betty Crocker Cookbook- 1969 edition

White Bread
Ingredients:

2 pkgs. Active dry yeast
¾ cup of warm water (105 to 115 degrees)
2 2/3 cups warm water
¼ cup sugar
1 tablespoon salt
3 tablespoons shortening (I like Crisco)
9 to 10 cups all-purpose flour
Soft butter or margarine

Dissolve yeast in ¾ cup warm water. Stir in 2 2/3 cups warm water, the sugar, salt, shortening, and 5 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured board; knead until smooth and elastic, about ten minutes. Place in greased bowl, turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if impression remains.)

Punch down dough; divide dough in half. Roll each half into rectangle, 18 x 9 inches. Roll up, beginning at short side. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in greased loaf pan, 9 x 5 inches. Brush loaves lightly with butter. Let rise until double, about 1 hour.

Heat oven to 425 degrees. Place loaves on low rack so that tops of pans are in center of oven. Pans should not touch each other or sides of oven. Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped. Remove from pans. Brush loaves with soft butter; cool on wire rack. Makes 2 loaves.

Credits: Jo Ann Wentzel