Bread

Shifrah Combiths, a freelance writer and mother-of-five in Tallahassee, Florida, wrote about a baking hack for the website The Kitchn that was so valuable it was picked up overseas by the British tabloid The Mirror.

Combiths had a mom who used to love eating the last slice of bread in a loaf, often referred to as “the heel.” (“Save the heel for me,” her mom was fond of saying.) Later in life, Combiths was surprised to find out that her mom’s enthusiasm for the final slice of bread was a bit unusual. So, her tip is for people who don’t enjoy eating the heel.

“It’s simple,” she writes. “Use that heel of bread to keep your soft, homemade cookies, well, soft … cookies that are supposed to be soft and chewy are disappointing when they become crunchy and stale!”

Combiths says the hack works because the moisture in the bread, when in close contact with the cookies, will eventually transfer over. She even says it can be a last resort to restore some chewiness to already-hardened cookies.

“Use this cookie-saving tip when you make big batches — or you need to make baked treats the night before a gathering of friends and family.”

Combiths does offer a brief warning, however. “It’s crucial to ensure the bread is plain,” she says. “Unless you want garlic-flavored cookies.”

Possible Preaching Angle:

The love of God has the power to influence others. For maximum effectiveness, remain close to God and watch his love spill over to the people in your immediate circle of relationship.

Conventional wisdom surrounding the function of taste buds focuses on five essential types of flavor sensations: sweet, salty, savory, sour and bitter. To that list, scientists have added a sixth taste—starchy.

Professor Joyun Lim from Oregon State University, explains the justification for the recent addition. Lim's team of researchers found volunteers who could identify starch-like tastes in various carb solutions, even after being administered a solution that blocked the taste of sweetness. Lim said, "Asians would say it was rice-like, while Caucasians described it as bread-like or pasta-like. It's like eating flour."

Of course, starch has yet to be completely enshrined in the proverbial Hall of Taste. Food scientists insist that primary tastes be recognizable, have identifiable taste receptors on the tongue, and trigger a useful physiological response.

Lim and other scientists are working on finding those taste receptors, but for useful physiology, one need look no further than elite athletes. There's a reason why bodybuilders, distance runners, and basketball players all use terms like "carbing up" or "carb loading" to describe their culinary habits. The cliché is true—the body knows what it wants.

Potential preaching angles: To hunger and thirst after righteousness, we must recognize its taste, God's wisdom is evident in creation through cravings that track our bodily needs

3,975 The number of feet of the longest loaf of bread in the world, made at a bakers' party in Portugal in 2005. When sliced, it fed over 15,000 people. (Note: This record still stands in 2024)

1777 The year wheat was first planted (as a hobby crop) in the United States.

1928 The year pre-sliced bread was invented in Chillicothe, Missouri, after being worked on for 16 years.

12.6 The grams of protein in a 3.5 ounce serving of hard red winter wheat, almost equal to the grams of protein in the same serving of soybeans.

10 The years a family of four could live off the bread produced by one acre of wheat.

6 The number of wheat classifications: hard red winter, hard red spring, soft red winter, durum (hard), hard white, soft white.

1.25-2 The hours it takes for Saccharomyces cerevisiae (common bread yeast) to double in numbers, making it easily cultured.

1 A single loaf of bread, when partaken at Communion, is a powerful symbol of Christian unity: "Because there is one loaf, we, who are many, are one body, for we all share the one loaf" (1 Cor. 10:17).

In her memoir Take This Bread, author Sara Miles shares how the first time she ever took Communion changed her life forever. She writes:

One early, cloudy morning, when I was forty-six, I walked into a church, ate a piece of bread, took a sip of wine. A routine Sunday activity for tens of millions of Americans—except that up until that moment I'd led a thoroughly secular life, at best indifferent to religion, more often appalled by its fundamentalist crusades. This was my first communion. It changed everything.

Eating Jesus, as I did that day to my great astonishment, led me against all my expectations to a faith I'd scorned and work I'd never imagined. The mysterious sacrament turned out to be not as symbolic wafer but actual food—indeed, the bread of life. In that shocking moment of communion, filled with a deep desire to reach for and become part of a body, I realized that what I'd been doing with my life all along was what I was meant to do: feed people.

And so I did. I took communion, I passed the bread to others, and then I kept going, compelled to find new ways to share what I had experienced.

In his Letters to a Young Evangelical, Tony Campolo shares a story from his youth about taking Communion:

Sitting with my parents at a Communion service when I was very young, perhaps six or seven years old, I became aware of a young woman in the pew in front of us who was sobbing and shaking. The minister had just finished reading the passage of Scripture written by Paul that says, "Whosoever shall eat the bread and drink the cup of the Lord unworthily, shall be guilty of the body and blood of the Lord" (1 Corinthians 11:27). As the Communion plate with its small pieces of bread was passed to the crying woman before me, she waved it away and then lowered her head in despair. It was then that my Sicilian father leaned over her shoulder and, in his broken English, said sternly, "Take it, girl! It was meant for you. Do you hear me?"

She raised her head and nodded—and then she took the bread and ate it. I knew that at that moment some kind of heavy burden was lifted from her heart and mind. Since then, I have always known that a church that could offer Communion to hurting people was a special gift from God.

The question of bread for myself is a material question, but the question of bread for my neighbours, for everybody, is a spiritual and religious question. ... Christians ought to be permeated with a sense of the religious importance of the elementary daily needs of people, the vast masses of people, and not to despise these needs from a sense of exalted spirituality.