VOLUME 20 FALL 2022 Today’sBreadDaily
I had fIrst read It slowly, years ago how In the orIgInal language “gave thanks” reads eucharIsteo. the root word of eucharIsteo Is “charis” —meanIng “grace.” Jesus took the bread and sawit as grace and gave thanks.
But there Is more: eucharIsteo, thanksgIvIng, envelops the greek word for grace, charIs. But It also holds Its derIvatIve, the greek word chara, meanIng “joy.” Joy. ah...yes. we mIght all Be needIng some of that.
RETAIL VALUE $125 | Made by Itza Wood in Guatemala Hand wash only. Polish with food-safe oil. Stylish, sophisticated and versatile enough to compliment any decor, this wooden bread box has a lid that also serves as a cutting surface for all of your favorite breads and pastries. Crafted with wood from the Petén jungle in Guatemala, this bread box is the perfect addition to your table. The generous-size is perfect for various baked Itza Wood was founded in the largest tropical forest of Central America, the Petén jungle in Guatemala. Their skilled carpenters and artisans work conscientiously with a gorgeous array of exotic woods exclusively from the Petén jungle. All of the wood is sustainably harvested and FSC certified. Itza Wood exists to create jobs and foster positive social impact in a place where poverty is crushing. Each item is handcrafted with the utmost care and reflects the beauty and biodiversity of the B ox
Over the past two years Itza Wood has added six women to their team of 30. Some are young ladies with big aspirations and others are young wives. A few are working to be able to continue to study in university and gaining professional experience along the way. Itza loves that they can be a launch pad for women. One is studying nursing; another, business administration. If it weren’t for the steady work at the Itza Wood, these women would not be able to continue their studies. Three of them graduated from The Jungle School, the Christian school supported by Itza Wood. This organization loves seeing the long term effects on development in their rural communities that steady jobs and good education are having.
Itza Wood’s packingand storage team
deep chara joy Is found only at the taBle of the eucharIsteo— the taBle of thanksgIvIng.
Grace, thanksgIvIng, joy. Eucharisteo.
the heIght of our chara joy dependent on the depths of our eucharIsteo thanks? as long as thanks Is possIBle... then joy Is always possIBle. joy is always possible.
RETAIL VALUE $38 | Made by Natural OliveWood in Tunisia Hand wash only. Polish with food-safe oil. ol I ve wood B utter spreader
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RETAIL VALUE $9 | Made by Natural OliveWood in Tunisia Hand wash only. Polish with food-safe oil. These olive wood creations were hand in a family-owned woodshop in the small town of Sfax, Tunisia. The olive tree is well-known for its longevity and grows for hundreds of years. The talented artisans of Natural OliveWood only use sustainably sourced wood from olive trees that no longer produce fruit. Olive wood is a hard wood making it very dense and durable for everyday use. Olive wood is nonporous so no germs or odors are retained. All products are made from a single piece of wood—they are seamless and no two pieces are Usealike.your Olive Wood Bread Slicing Board to achieve perfect slices every time! Precisely cut and serve your favorite toasty bread at dinnertime on your elegant slicing board. The Olive Wood Butter Spreader is a useful tool spreading butter and jams, or for slicing soft cheeses.
Natural OliveWood is a family-owned business that handcrafts kitchenware from non-productive olive trees. Born and raised in Sfax, Tunisia, brothers Hatem and Walid Alimi learned the art of carving the trunks of olive trees as children. Today, the Alimi brothers (and their families) produce naturally beautiful kitchen products, all boasting the distinct swirling patterns of the trees’ twisted trunks. Nonporous by nature and coated in a protective layer of olive oil, Natural OliveWood products are safe andLotfisustainable.isthe head wood cutter who takes the raw tree branches and gives them their first shape. Larger branches are made into cutting boards and need to be sliced into long thin rectangular slabs. Smaller branches are used to make small bowls, dishes, and utensils. These branches are cut into squares first before taking their final round shape. Lotfi’s woodworking skills and eye for design allow him to determine what final shape each branch will produce. This skill is essential to the production process as it is the first step in crafting each item.
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HTX Sewn Goods is a brand focused on innovative, Houston-made products. The group supports the skills training and economic empowerment of residents by providing fair wages, upward mobility, and a pathway to owning their own small businesses. “I am a housewife of three children. I was born in Guanajuato, Mexico, in the Ciudad de Momias. I started sewing less than a year ago and fell in love with it. I have been sewing bread bags, messenger bags, and now upcycling Ju Jitsu gis into bags. I love sewing because it is something all women of every age can do, and they can do it while they watch their children, take care of their house, and attend to their responsibilities. In my free time, I do cross stitch, embroidery, and crochet. I am very thankful for HTX Sewn Goods for the opportunity to grow my sewing skills and provide opportunities for me to learn and earn money.”
HTX Sewn Goods
Norma
Gently deflate the dough and cut it in half. Pat each half into a rough 6” x 8” Workingoval. with one piece of dough at a time, grab a short side and fold the dough like a business letter (one short side into the center, the other short
1 2/3 cups (379g) water, lukewarm (90°F to 110°F) yellow cornmeal, for coating the pan
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PREP 20 mins
TOTAL 2 hrs 10 mins | 2 loaves
4 1/2 to 5 cups (540g to 600g) unbleached bread flour
Stir together all of the ingredients (except the cornmeal) in a large bowl, starting with 4 1/2 cups of flour. Use a sturdy spoon, or your stand mixer with the beater paddle. Mix until everything comes together in a rough mass of Ifdough.kneading the dough by hand, turn it out onto a lightly floured surface, using some of the additional 1/2 cup of flour called for. Fold the far edge of the dough back over on itself towards you, then press it away from you with the heels of your hands. Rotate the dough 90°. Repeat this fold-press-rotate process with a rhythmic, rocking motion for about six minutes. When fully kneaded, the dough will be bouncy and smooth.
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1 tablespoon (11g) granulated sugar
2 1/4 teaspoons instant yeast
2 1/2 teaspoons (15g) salt
BAKE 20-25 mins
Instructions
Ingredients
The Easiest Loaf of Bread You’ll Ever Bake
YIELD
If using your stand mixer, switch to the dough hook and knead the dough at medium speed for about seven minutes—until it’s smooth, elastic, and a bit bouncy. If the dough doesn’t form a ball that clears the sides of the bowl, sprinkle in just enough of the additional flour to make this happen. Place the dough in a bowl that’s been lightly greased with vegetable oil or cooking spray. Cover the bowl with plastic wrap or another airtight cover and let the dough rise at room temperature until it’s doubled in size—about one to two hours. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.
side over it). Use the heel of your hand to press the open edge of the “letter” closed. Gently pat and roll the dough into a log about 10” long. Repeat with the remaining piece of dough.
Place the loaves, seam-side down, on a baking sheet (lined with parchment if desired). Sprinkle the pan (or parchment) generously with cornmeal; this will keep the bread from sticking and give it a crunchy bottom crust.
off, crack the door open, and allow bread to remain inside for 5 additional minutes; this helps keep the crust crisp. Remove the bread from the oven and cool it on a rack. It’s best not to cut into the bread until it’s cooled down a bit; cutting into hot bread can negatively affect its texture. Store the bread, well-wrapped, at room temperature for a couple of days. Freeze for longer storage.
Recipe from King Arthur Baking
Let the loaves rise, lightly covered with greased plastic wrap, for 45 minutes. They should become nicely puffy. Gently poke your index finger into the side of one of the loaves; if the indentation remains, your bread is ready to bake. Towards the end of the rising time, preheat the oven to 450°F. For extra-crusty crust and a great rise, add steam to your oven as follows: While the oven is preheating, place an empty cast-iron frying pan on the lowest rack. Bring 1 cup of water to a boil in the microwave or on the stovetop. When your bread is risen, use a sieve to dust the loaves with a thin coat of flour. Then make three or four 1/2” deep diagonal slashes in each loaf; these slashes will help the bread rise evenly as it bakes. Place the bread in the oven and pour the boiling water into the frying pan below. Quickly shut the oven door. Wear good oven mitts during this process to shield your hands and arms from the steam. Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital Turnthermometer.theoven
RETAIL VALUE $18 | Made by Llàgrimes del Canigó in Spain No artificial scents. Thyme oil from Llàgrimes del Canigó is made with olives of the Argudell variety grown in fields of the Alt Empordà. When it is extracted cold, it achieves a flavor rich in aromas and very balanced. Along with thyme, an intense, fragrant and slightly earthy aroma makes it a perfect accompaniment to all your dishes, especially red meat (both oven and grill). This extra virgin olive oil can be used both raw and in cooking, to give it that homemade touch. Each sprig of thyme is carefully collected in the Cap de Creus area, Costa Brava. Once the plant is collected, it is hung during the full moon week to fortify its natural properties. thyme
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Llàgrimes del Canigó was born between the olive groves of Alt Empordà, with the Mediterranean breeze and the water of the Pyrenees. They create flavored extra virgin olive oil of different varieties, which bottle emotions to season all your dishes. Its production is completely handmade, from the tree to the plate, delicately manufactured to preserve its aromas and properties. They make their oil with olives of the Argudell variety, native to the Alt Empordà area (Girona). Cold extraction brings an exquisite flavor to each drop of their extra virgin olive oil, intensifying its most authentic flavor.
HOW TO USE: Apply to clean, dry wood with a soft cloth. Polish wood completely. The treated wood will absorb the board butter overnight.
wooden spoons, and wooden handles on utensils. This simple mixture of oil and beeswax will help prevent cracking and splitting, and it will prolong the lifespan of your kitchen tools.
Ebtesam “I love work,” Ebtesam eagerly exclaimed to our team during a home visit. Ebtesam is a mother of seven who moved to the United States from Syria in December 2015. She describes her life in Syria as “so pretty and nice” before the war. When things became too dangerous, her family was forced to flee their home. Ebtesam is not only a hard worker, but a fast one. She takes pride in what she makes for Mercy House Global. She is eager to learn new skills and tries to raise her kids to be good students and good people.
Instructions In
Ingredients 1/2
2
Rosemary Honey Butter cup salted butter at room temperature tablespoons fresh chopped rosemary tablespoons local honey a bowl, combine room temperature butter, chopped rosemary, and local honey. butter becomes too soft, refrigerate prior to serving.
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love Is living broken and given lIke Bread.
Mercy House Global
Not only did your Grace Case purchase provide dignified work for artisans around the world, but one hundred percent of the profits go toward funding Mercy House Global’s transition home in Kenya for young mothers and their babies. These victims of modern day slavery, oppression, and poverty, are now experiencing the redemptive dignity of work and the joy of learning to provide for their young children.
even In the mI dst of deep brokenness our hearts can stIll overflow wIth the greatest thankfulness. Because th Is Is always true: today’s Bread Is enough Bread, today’s grace Is enough grace, today’s god Is enough god.
o we get to broken a hungry world yearns for more of the taste of such glory THEGRACECASE.COM
