Getting out of my own way

I made bread this morning. It is absolutely delicious, and I think it’s going to be the “house sandwich bread” recipe*.

IMG_2402

I’m going to have to work on the whole “getting it out of the pan” thing, though.

No matter. I’ve already eaten three slices…or whatever you want to call the pieces I’m cutting off. Is there a word for a slice of bread that isn’t fully attached to itself?

It’s funny; I’m a pretty confident cook, and that includes most baking. But bread-baking, the kind with yeast, is something with which I haven’t become quite comfortable. Most of the breads I’ve made have been edible. Heck, sometimes they’re wonderful. And when they aren’t edible as toast or for sandwiches, I use them as breadcrumbs or in a strata, so they aren’t a waste. But I don’t often rush to make a yeast bread recipe like I might with another recipe that has caught my attention.

I’m pretty sure this is psychological. The whole “bread is the staff of life” thing is pretty engraved on my psyche, and the thought that every week people have been making bread at home, by the dozens of loaves if the family is large, since time immemorial should be a comforting one. Instead, it turns me into this timid mouse. I tend to mentally over-complicate the whole thing, building up the time required into this mountain I can’t possibly cross in a day, never mind a morning of baking. Ridiculous, but there we have it.

I think people do this with tasks/plans/dreams a lot (or maybe I’m hoping it’s not just me…). We build them up in our heads until they become these insurmountable, unattainable things (that’s the technical term). I did it with starting a business. I assumed that getting a business certificate that would allow me to open a business in my county would be a months-long, millions of papers to fill out odyssey.

It took ten minutes.

I was so tickled, I went and got one in the neighboring county, too. (Okay, I had to have it because my business will operate there, as well. But really, it was so easy. In both counties.) I’m embarrassed to admit that I put it off for a few months because I couldn’t mentally deal with what I had built it up to be in my imagination.

It was a good lesson.  Unfortunately, it was not the first time I learned it. And it won’t be the last. Sometimes, getting out of my own way is the most important thing I can do. And the hardest.

*This is the recipe, if you’re interested: http://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe  I used the maple syrup option. It really is delicious. But use a well-oiled pan.

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