Oat Bread

"All life moving to one measure - Daily bread."
W.W.Gibson

Few notes of the bread-making art: There are several kinds of yeast. Compressed yeast, which is quicker-acting than the dried yeast, must be kept in a cool place or it will spoil. The liquids used in bread-making are water, milk, or sometimes, potato water. Sweetening is usually added to bread. This can be either sugar, honey or sometimes molasses. For good flavor and texture use butter for bread dough. Temperature for rising and oven temperature are exceedingly important. It is truly a laboratory process to make bread correctly. The finished product should be an even-sized, medium-brown loaf with a good crust and fine grain, not lumpy.

Walnut Bread with Cherries

Sometimes I photograph what I like to cook, but most of the time I cook what I would like to photograph. Still compositions are my passion, I love making them. I know its very old fashioned, from the old world, so probably I am too :) There are days I like to spend in my studio playing with props, or just walk around or listen to the music while sitting in armchair and browsing through artwork of the old masters. This time I was itching to create a grand composition, but later have shifted direction to something more simple but nevertheless outstanding. All elements seemed to be in place, but one of the ingredients was missing. Item from the past which is seen on our tables these days as well. Idea with bread seemed the most suitable - dark texture, good crust, nuts and grains, just like in the old days. Red wine, onions and bread. I rushed to start my dough. I have finished baking at 2 AM in the morning. Next day, after breakfast I have immediately started photographing and I have to tell you - I am very pleased indeed! And, of course, the bread is delicious, sweet and walnut-cherry combination is very unique - it will go great with foie gras pate and French cheeses. I hope you enjoy my art and try to bake the bread as well.