Form and Function

I am an old-fashioned sort of person.  I do things in an old-fashioned way.  Thus, when pressed by necessity into using Rapid Rise yeast last week, I was offended and stressed by both the process and the result, which while clearly an edible bread was not the quality I am used to. Yes, I am a bread snob. 

I was offended by only one rising, which was done in the pans.  I was shocked by no punching, no rolling of the dough to get out air bubbles and frustrations.  It was all convenience and no art. 

Although I make bread in the traditional manner, I stand by my um, stance, and defend it by saying that food is visual as well as nutritional.  There should be beauty to the eye as well as the tongue.  A soft texture, a nice crumb, a sublime aroma and taste.  And, of course,  the delicacy of the bread swirl.