Why Have Ordinary When You Can Make Transcendent Bread
 
While man cannot live by bread alone, its still pretty good stuff and comes in all shapes, sizes and flavours and for many people is a substantial part of their diet. On the whole, it tends to be produced in bakeries rather than at home allowing for the introduction of certain additives to enhance the flavour and make it last longer.       
                                                                                                                                                                                                    
These days a large number of people bake at home, usually without the additives and enhancers and there can be no doubt in my mind that it tastes better than a bought loaf. Such homemade bread is superior to mass produced store bought and therefore deserves to be called transcendent bread. There is no doubt that the term transcendent bread can be applied to the homemade variety, for who doesn’t love a slice straight from the oven, still warm to touch. How can the ordinary be made into something special and hence earn the term Transcendent bread.
 
For those who are about to embark on the road to transcendent bread, the journey should not be a lonely one for there will never be a shortage of people eager to sample your fresh offerings. Some will proffer advice between mouthfuls; others will just eat it without saying a word and then may give an opinion. Whoever you bake for, there can, in the end, only be one person who is able to decide whether it is good, and that is you the maker. I know you will continue until you have attained your transcendent bread - the one that surpassed all others in taste, and texture; for this is a journey to perfection. 
 
My personal goal is to make my transcendental bread from white flour, initially.   At times I think I’m nearly there the dough is feeling good. It’s elastic and soft and can be kneaded, the dough rises when left, and the rolls are perfectly round with slightly domed tops. Ah did I say rolls? Well, yes my transcendent bread is done as rolls. Personally I find rolls more of a challenge.   I have to get the rolls spherical and of an even shape even before I get to baking them. The other reason why I prefer making rolls is because they are easier to portion out. I know that if I make my transcendent bread as a single loaf it won’t last long. However, as rolls they will last longer.
 
On the following pages I intend to describe the ingredients and methods I use; one of the funny things I have found is that it doesn’t always matter whether you use the most expensive flour available or use the cheaper “own store” brand the results are equally good and tasty. Also, I have discovered that while electric bread makers have their place and these days can make a pretty decent loaf I cannot truthfully say that I have ever achieved anything near to transcendent bread using one. The other problem I have found it that there is always an indentation, small or occasionally large, where the paddle is. Despite various efforts of the manufacturers they have been unable to retract the paddle. 
 
I will be developing a page where other like-minded devotees can leave their favourite transcendent bread recipes.  I know recipes abound on the Internet but where else can you leave your personal comments with your transcendent bread recipes.
 
I hope you enjoy your visit to the transcendent bread site. If on the other hand you a new to bread making I hope the site will encourage you to begin baking and start you on the rewarding journey to your transcendent bread.
 
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