wonder bread

December 12th, 2010

The only thing wondrous about that squishy Wonder Bread in the plastic bag at the market is that anyone ever buys it.  The additives alone are enough to scare away the most cast iron of stomachs.  Among the horrors noted on its ingredient panel are high fructose corn syrup, mono and diglycerides, exthoxylated mono and diglycerides, sodium stearoyl lactylate, calcium iodate, calcium dioxide, datem, calcium sulfate, ammonium sulfate, dicalcium phosphate, diammonium phosphate, and calcium propionate.

There ought to be a law preventing the sale of poisons under the guise of food, but that will never happen because big business and big government share the same bed, despite the heinous morning breath they greet each other with each day.  Small wonder that prescription medicines are such a popular food item.

Homemade white bread has four ingredients in it: flour, water, yeast and salt. It is perfection at its most simple and no one need ever buy the facsimiles offered at the market.

Wonder Bread for us consists of a rotation of 54 homemade breads, each of which is met with new appreciation when their turn comes up, so much so that they usually get remade and remade again before we move on to something known or new.  Currently it’s focaccia that has appeared each Sunday in anticipation of the week’s sandwiches.

A huge sheet pan’s worth, tender and redolent with olive oil and herbs, is the base for the best croutons you’ll ever eat, the most righteous sandwiches and a darn good pizza when topped with homemade marinara, a host of veggies and any kind of creamy cheese.  A true Wonder Bread, indeed!

title

Copyright © Katherine Stetson, all rights reserved.