LAUREL COUNTY, Ky. —
For me, it’s not like any other cooking, in part because you are forced to take your time. You cannot hurry the addition of flour, you have to knead the dough until it turns elastic, you have to wait for the yeast to do its job, you have to bake it until the loaf makes a hollow sound when you knock it, and you have to cool it properly before you slice it. It requires patience, but a good loaf of bread, for all its few ingredients, also requires a true mastery of skill — one I’ve been lucky enough to witness.
So, until Christmas, I vow to resume my experiment of weekly batches of bread and, hopefully, get ever closer to recreating a little bit of the prairies among the Kentucky hills.