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Breadit

Photo by Kathy Keatley Garvey The skills learned in the UC Agriculture and Natural Resources 4-H Youth Development program last a lifetime, but in the case of a really good, quick-and-easy recipe for Monkey Bread, the skills last but the bread doesn't. We watched folks line-up for a sample of her monkey bread at Project Skills Day, and then watched her expertly answer questions from judges at the Presentation Day. Before we give you the recipe, first, a little bit about Maya. She's one busy 4-H'er.

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Considering that you can now find gluten-free everything, from Bisquick to bagels , it seems remarkable that our national obsession with the wheat protein that gives bread its elasticity is only about a decade old. Doctors have long known about a relatively rare condition called celiac disease , in which gluten damages the small intestine. But in recent years, best-selling books like Wheat Belly and Grain Brain have popularized the notion that gluten is the hidden culprit behind a host of hard-to-diagnose health problems, from indigestion to fatigue. The message has been quite lucrative, and not just for publishers. Boulder, Colorado-based Glutino offers a gluten-free knockoff along with everything from breadcrumbs to Pop-Tart facsimiles. Yet people have been growing, grinding, leavening, and baking wheat since the dawn of agriculture 10, years ago. Is it really conceivable that it could have been slowly killing us all along? Before I explain why, let me make clear that Jones is no apologist for Big Wheat.

This copy is for your personal non-commercial use only. No one needs to invent anything else to put on bread. And a well-baked loaf of bread is complicated enough on its own. And that old expression proved true. While making sourdough bread from scratch is not rocket science, it is science. Bread-making requires us to take common ingredients, flour and water, and coax them through a process of fermentation, manipulating glutens, breeding lactic acid, until they form into a flakey, crispy, chewy mass. So let this be more of a confession, the lessons I learned with each mistake on my journey of bread-making. It was early on a Sunday morning when I saw Robinson in the restaurant, sunlight pouring in through the tall west-facing windows. Robinson, who also leads baking classes, was patient about teaching me, and in the weeks that followed, with my daily emailed questions.

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Added: 01.11.2020

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