Confirmation Bread Baking

Yesterday, I made this Facebook post:  "I have been down to Spartanburg, SC to teach, and now we're about to leave Arden, NC to got to Bristol, TN to help Faith Evangelical Lutheran Church with tonight's fish fry. If we cross the line into Virginia, I'll have been in 4 states today. If you're in the Bristol area from 5-7, come on by to get the best meal deal: $10 buys a great dinner along with delicious desserts and a beverage. All proceeds go to fund local charities. It's so many wins I can scarcely count them."

That post sums up my Friday; we did not drive into Virginia.  The post doesn't talk about the bread dough creating that was part of the fish fry.  I had this vision that the confirmands and I would make bread dough during the slow moments of the fish fry, from the proofing of the yeast to the mixing of the dough.  I calculated that there would be plenty of time for the bread to rise.

My plan did not take into account that two of them would have their horseback riding lessons rearranged.  I proofed the yeast and hoped they would show up, but no luck.  So, as the minutes ticked by, I decided to go ahead and mix up the dough without them.

The one confirmand who was there watched, but she didn't want to mix the dough.  The older teen who was confirmed two years ago watched even more intensely than the confirmand.  The adults divided their attention between bread dough and the baby that one of them has.  One of them said, "You really love doing this, don't you?"  Imagine it said in a kind way, not a sneering way.

We ended up with five chunks of bread dough.  I had four paper pans, four plastic bags, and baking directions--one for each confirmand and one I gave to the parishioner who first asked, "Would it be possible to have homemade bread like we did at my church in Wisconsin?"  I took one home with me.

This morning as the bread baked, I thought back to my own beginnings in bread baking.  My grandmother baked rolls every day for the big meal which was usually in the middle of the day, but the first person I knew who baked loaves of bread was an intern who came to our church in my 7th grade year.  Her name was also Kristin, and she seemed like the coolest person I'd ever met.  She was my confirmation teacher, and she brought bread for snack time, which she ate, while we ate the candy that we bought from the convenience store across the street.

I didn't start baking bread, though, until high school, when my mom suggested we try it for the seminarians who were coming over for dinner.  Kristin the intern had moved on by then, but we still had her recipe for Milk and Honey Whole Wheat Bread from the cookbook Recipes from a Small Planet by Ellen Buchman Ewald.  I don't have access to my copy, but I found someone else's photograph online:

The recipe used whole wheat flour and dry milk, with honey, oil, salt, warm water, and yeast.  I no longer make that recipe, but I bake variations of it, sometimes with liquid milk, sometimes without, often with butter instead of oil and brown sugar instead of honey, and oats.

I hope that the bread baking experiences that I've brought to Faith Lutheran Church take root.  I think of the intern who first expanded my notion of what bread could be, and I hope I'm doing that for the youth who are there.  At the very least, I hope I'm giving them good memories, even if they don't do bread baking of their own.