The Privileged Life: Bread Maker

“And Jesus said to them, ‘I am the bread of life. He who comes to Me shall never hunger, and he who believes in Me shall never thirst.’” John 6:35

Who knew making bread at home would become so popular last year? If you haven’t jumped on the baking bandwagon yet, there’s still plenty of time. 

At least you can find ingredients again. When coronavirus first hit, toilet paper and hand sanitizer flew off the shelves as the first sold-out store commodities…but they were quickly followed by bread ingredients. I had to search far and wide to secure precious packets of yeast (my brother in Chattanooga found some) since none were anywhere in our corner of Tennessee.

It’s no wonder. Making bread is such a homey, satisfying, holistic process. If you’re having a particularly stressful day or trying to resolve a conflict, there’s nothing like kneading bread to relieve your frustrations—good exercise before you inhale all those carbs and butter. 

The yeasty baking smell is tantalizing, too. As a grade-schooler, my pre-lunch hunger was tormented on the playground by the mouth-watering fragrance of handmade cafeteria rolls on the rise. Every loaf of my own homemade bread still takes me back to that pleasant memory.

More than 30 years ago, a delightful co-worker at FedEx—Julie Wilson—gave me a fabulous almost-foolproof recipe to make buttery crescent rolls (see the photo and recipe below). My family goes berserk when I make them every Christmas, and the holidays just aren’t complete without them!

Bread is mentioned more than 300 times in the Bible (NKJV). Among Jesus’ most amazing miracles were two times that He fed thousands from a few loaves of bread and small fish, with basketfuls left over. 

His disciples were confused, though, as to the meaning of these miracles. He explained the significance as this: “My Father gives you the true bread from heaven. For the bread of God is He who comes down from heaven and gives life to the world.” Then they said to Him, “Lord, give us this bread always.” And Jesus said to them, “I am the bread of life.” (John 6:32b-35a)

When Jesus taught us to pray with the words, “Give us this day our daily bread” (Matthew 6:11), He understood how important it was to have our physical as well as spiritual hunger filled. He is the only true satisfaction that can fill our emptiness.

As you make or dine on bread this week, contemplate what Jesus did for you in His “broken bread” death on the cross…to redeem your life and bring you into His everlasting kingdom. Someday, we’ll feast together in eternity with Him at His wedding celebration with His bride, the church triumphant. Let’s hope there will be bread at the table…if so, it will be heavenly!

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© Copyright 2021 Nancy C. Williams, Lightbourne Creative

Buttery Crescent Rolls

Serves: 24 crescent rolls

1/2 c. salted butter, softened (one stick)

1/2 c. sugar

2 eggs

1 pkg. dry yeast (I use rapid-rise)

1 c. warm milk

4 c. all-purpose flour (I like unbleached King Arthur brand)

1 tsp. salt

1/3 c. salted butter, melted for spreading on top

Manual method: Cream together 1/2 cup butter, sugar, and eggs in large bowl. Combine yeast with milk; make sure yeast is dissolved and then add to butter mixture. Stir in flour and salt; knead on generously floured surface for 5 to 10 minutes until dough is smooth and elastic. Place in a greased bowl, turning so that greased side is up; cover bowl with cloth and let rise 1 to 1-1/2 hours in a warm place. 

Bread machine method: Combine all the ingredients (except 1/3 cup butter topping) in machine and set to “dough” setting. When complete, remove dough.

Punch down risen dough and divide into two halves. Roll out one half on a lightly floured surface into circle about 1/2-inch thick and 10-12 inches in diameter; cut into 12 “pie slices.” Roll each slice from wide end to small, making crescent rolls. Repeat with second half of dough. Place rolls slightly apart in buttered pans (I use three 8” round cake pans, 8 rolls per pan); brush melted 1/3 cup butter over rolls. Cover with cloths and let rise again in warm place, 45 minutes to 1 hour or until doubled. Place in oven preheated to 400° and bake 5 to 10 minutes (watch carefully!!) until lightly browned. Serve warm.

Note: This recipe also works well with 2 cups whole wheat flour mixed with 2 cups all-purpose flour; you can use brown sugar instead of plain sugar.