About Dr. Bear

Lived many places, love food, unable to not have a conversation, earned PhD in Philosophy.

The silly, silly meaningfulness

 Valentines Baloons 2That silly, silly meaningfulness; the language game of love

Shake ShackWhen night is almost gone, but before the next dawn has come, sometimes, you can see a brilliant star, the brightest star, in the eastern sky; it is the morning star.

What do we talk about when we talk about the morning star? Believe it or not, this kind of question was the sort of thing that dominated discussions within earlier 20th Century Linguistic Philosophy. You see, the morning star isn’t really a star, nor does it particularly belong to the morning. The referent—the object that the phrase refers to—is the planet Venus. Strangely enough, Venus is also occasionally the evening star, depending upon when you see it. Obviously, although they both refer to the planet Venus, the phrases “morning star” and “evening star” don’t mean the same thing at all. Regardless, however, of this quirk of words, both phrases mean something, and we understand both. Language doesn’t always work in clear equivalence or rules.

What do we talk about when we talk about love?GCC3

Nothing. If we analyze the things we say to people we love, most of the things we say are meaningless in themselves, and many of the things we say are downright silly. From Shakespeare’s Orlando calling upon the Thrice-Crowned Queen of Heaven to bear witness to his love to MacBratney’s Nut Brown Hare loving his little bunny to the moon and back, the words don’t really “refer” to anything in a meaningful way. From “My love is like a red, red, rose…” to “Love you more!” they are games we play. What the words do is connect the participants in a specific conversation as players in a game—the only important game—in a distinct, intense and very personal way.

What do we talk about when we talk about love?

Like playing a game of “Keep It Up” with a red balloon, the point of the language game of love is to keep the ball in the air, the game in motion, the participants connected, the love alive, and the beloved loved.

What do we talk about when we talk about love?GCC1

Of course, we can give our loved ones bread and soup, or bake a Valentine’s Day Ginger and Chocolate Chip Cake for our co-workers, but there are an infinite variety of ways to play this game. The language game of love can be an individualized school lunch packed with care, the Marx Brothers routines my dad and my uncles did for each other and for my grandma after my grandpa’s funeral, a game of catch with a child or dog, and, of course, the mystically silly dance of sex.

What do we talk about when we talk about love?

Of course there can be the cliché red roses and chocolates of Valentine’s Day, or of locking a padlock with you and your lover’s heartlocknames on it on a public place, but there is so much more. The language game of love is the gestures and questions of still being curious about the stranger you have lived with 20 years, standing up to meet a lover at the end of an exhausting day, or washing the dishes, pots, and pans for somebody who has cooked your supper. It is shining your shoes, buying a new tie or putting on lipstick to win the heart of someone you see every day.

These things have no logical content and they are not sentences that can be diagrammed or translated into the IFFs, tildes & horseshoes of Logical Language L.
Yet they are the most important things we ever say, ever have said, or ever will say.

So, speak of love. Tell someone something silly, silly, and meaningful today.

Gingerbread Chocolate Chip Cake

Gingerbread Chocolate Chip Cake for Valentine’s Day

IGCC1ngredients:

 2 1/2 cups all-purpose flour
1  tsp.  baking powder
1/2 tsp. salt
2 Tbs ground ginger
1 tsp.  ground cinnamon
1/4 tsp. ground pepper. cloves or red pepper (depending on how much adventure you like)
1/4 tsp. nutmeg
1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 tsp. baking soda
1 cup packed dark brown sugar
1 cup granulated sugar
1 Tbsp freshly grated ginger
3 large eggs
1/2 cup vegetable oil
1/2 cup dark chocolate chips
Powdered  sugar for dusting

Step 1, Prepare ye the way: Preheat the oven to 350, grease & flour the pan or pans; I think this makes one Bundt cake, two smaller cakes and two or three loaves.  Also assemble all the ingredients on the counter.

Step 2, sifting the dry ingredients: In a large bowl, sift the flour, baking powder, salt, dry ginger, cinnamon, and pepper or nutmeg. Set aside.

Step 3, mixing the wet ingredients: in a medium saucepan (leave room; there will be foam), heat the stout. Take it off the burner, and carefully (!) add the baking soda (this is like the elementary school volcano experiment, but also like my soft pretzel/laugen recipe), whisking it smooth. After the foaming subsides, whisk in and dissolve the brown and white sugars, then, as it cools,  the ginger, the eggs and the oil.

Step 4, combining:  Add the wet ingredients to the dry ingredients, maybe about a third at a time, mixing thoroughly. You don’t want pockets of dry, floury ingredients.

Step 5, putting it in the pan/pans: Add half the mixture to the prepared pan/pans, sprinkle this with half of the chocolate chips, then pour in the rest of the mixture and sprinkle with (you guessed this, didn’t you) the rest of the chips. They should sink into the batter.

Gingerbread Chocolate Chip Cakes in OvenStep 6, pop it in the oven for baby & me: bake the pans at 350 for 25 to 35 minutes, or until you can stick a toothpick in it and pull it out without it being covered with batter. Take it out, let it sit for a minute or so, then take it from the pan onto a wire rack to cool all the way.GCC5

Step 7, decorating and serving: Once it is cooled, you can dust the whole thing with powdered sugar, or come up with some sort of delicious icing. I plan to powder it, then decorate it with little bits of chocolate.

A word about irony.

Hipsters in Washington HeightsHey.
I’m not a hipster, although my life has had some “Bobo” elements.
I started wearing fedoras because I wanted to be cool like Bogart. At the time, everybody was trying to look like the BeeGees
(ask your mom).
I grew the facial hair to look scruffy like Springsteen and Dylan.
I started wearing boots because I wanted to be cool like Sid Vicious.
(Do you even know who Sid Vicious was?)
I found I liked all these things, and I added vests because I liked them. They also give me a place to keep my watch.Dr Bear in Vest
I’ve never read On the Road; although I think we used to pretend we had.
A long time ago, I used to carry around copies of Pirsig’s Zen and the Art of Motorcycle Maintenance and of Nietzsche’s Thus Spake Zarathustra, but some of that was posing, too. I do think that reading Turgenev might have changed my life, but I am certain that it changed my wardrobe.
I like locally owned microbrews because they are really good beer.
I buy cheap beer because I cannot afford locally owned microbrews.
I love irony–I had forgotten my youthful fondness for irony & symbols until I recently found a picture of me in my 20s wearing a Mickey Mouse Tshirt with safety pins in MIckey’s ears. I also….

wode toad(Wode Toad tells me that I am digressing,
and need to get back on track…)

Because I value wit, I also value irony. It is a useful & fun form of expression. It also seems an antidote in a world that is filled with people who are way too serious.
But look, irony also involves a failure to commit; something said, or even just hinted at, ironically can be disowned or dismissed if it gets too close to being called out.

So here’s my advise:
Don’t.
Stop it right now!
Stop trying to be ironic.
Don’t speak ironically, speak honestly and passionately; don’t flirt, love. The original hipsters viewed the quotidian society with irony, but threw themselves into life, into dancing to bebop, into loving the women and men they were with, onto the road.
Tear it up.
“Sound your barbaric Yawp over the roofs of the world!”
Throw yourself into where and what you are; learn to be, and do not be ironically.

Photo courtesy of EGS feet courtesy of the divine meg

Photo courtesy of EGS
feet courtesy of the divine meg

You are being ironic because you are afraid of being silly, but why? If living fully, if experimenting with life makes you look silly, then own it; everybody looks silly the first dance, the first time stepping on a long board, the first step into freezing water at the beach, but they look sillier if they hesitate.
Jump into life, even if it seems silly.

(Besides, I’ve seen your little hats and your mustaches; you already look silly.)
Stop being ironic right now!

No, that’s too harsh: Tshirts, bumper stickers, & memes can be ironical. Jokes among friends can be ironical; comments whispered about other people can be ironical, especially when to do otherwise would be cruel.

Just don’t be ironic to people; always be honest to people.
Especially yourself.

PS: also learn to use the word “ironic” correctly. You are killing me kids.

Peace Lentil Soup

Peace_Lentil_SoupRed Lentil Soup
My daughter Grace acquired this recipe at a potluck after a march to support a Palestinian homeland, so we call it “Peace Lentil Soup;” marching is necessary, because there is so much to be outraged about, but I believe that the basis of peace is eating together. This soup is promising because it is cheap, delicious, and doesn’t involve killing anything. 

Ingredients:

 2 Tbs oil (olive, canola or peanut)
1 onion, chopped (or 1 cup frozen, chopped)
4 garlic cloves, minced
Salt to taste
1/2 tsp ground cumin (more to taste)
1/2 tsp ground coriander (more to taste)
2 tsp curry powder
1 (28-oz) can chopped tomatoes in juice
1 lb red lentils (about 2 cups), washed and picked over
2 qts chicken or vegetable stock (add more liquid if you like a thinner soup)
1/4 tsp ground pepper (more to taste)
Cayenne (optional, to taste)

Step1, Sauté: Heat oil in a large, heavy soup pot over medium heat. Add onion. Cook, stirring, until tender, about 5 minutes.
Add garlic, 1/2 tsp salt, cumin, coriander, curry powder.
Stir together for about a minute until the garlic is fragrant.
Step 2, Stew: Stir in tomatoes with their juice.
Bring to a simmer and cook, stirring often, for 10 minutes, until the tomatoes have cooked down slightly.
Stir in lentils and liquid.
Bring to a boil, reduce heat, cover and simmer 30 minutes.
Step 3, fiddle a little: Add more salt to taste, if desired, and cook 15-30 minutes more until lentils have fallen apart and thickened the soup.
Using the back of your spoon, mash the lentils against the side of the pot to thicken the soup further.
Add the pepper and cayenne to taste.

Step 4, share it with other people around your table.
Hey, Hipsters: you gotta eat. Have some of your friends over and have soup. One of the most sincere (that means not ironic) things you can do is eat with people in your own house. It is really good with water or iced tea, but especially gPeace Lentils Left Overood with a sweet white wine, a crisp pub cider, or a complex local IPA. The last time I made this, I served it with salads and corn cakes with some sharp, hard cheeses, and the next 3 hours of  conversation were so lively, so lovely that I forgot that I had made dessert.
As always, there may be leftovers for monks, students, et.al.

Growing up a stranger

Dear beautiful daughter, my dearest Grace,

Tubingen RiverfrontOnce upon a time, there was a beautiful city, over a thousand years old, named Tübingen. It lay surrounded by vineyards along the lazy Neckar River. Beyond it on one side was the dark, primeval and hauntingly beautiful Black Forest. Beyond it on the other side loomed the Swabian Alps, the mountains capped with castles and monasteries and further in the distance, brilliant snow.

The old gray cathedral cast cold shadows about it, especially the window of the martyrdom of St George (one of several, apparently; a durable fellow) showing his limbs being threaded through a giant wheel. But the town hall, with the gilded paintings staring down upon the brightly colored umbrellas of the farmers market always seemed warm. At Christmas, the market would fill with crafts and toys, and the smell of gingerbread and candied almonds and fresh Crepes. In the warm summers, the students would guide long boats up and down the river beneath the ancient city walls with poles, and would sing folk songs.

The narrow cobble stone streets had been tread for hundreds of years by famous poets (Holderlin, Hesse), philosophers (Schelling, Hegel), scientists (Kepler, Alzheimer), Theologians (Melanchthon, Moltmann), students, even a few saints, and one wandering boy.

This was my Tübingen, the city I eventually discovered, and which I return to in my memories, and which I am always embarrassed to talk about because it sounds like I made it up. It was never my own city—it had belonged to others before Christ was born—but because I was my own self we could look at each other, and nod, and grin.

As I said, however, it was the city I eventually found, and the city I remember, not the one I arrived in. I arrived feeling very small, my shirt un-tucked, my dark bangs in my eyes, clutching the only two or three things I owned in a pillow case. The most important thing in that pillowcase, the most valuable thing I owned, was the threadbare stuffed giraffe who would often seem like my last and only friend. Leaving Pennsylvania, I would never again completely feel at home.

The next day, I went to school, only knowing 3 words of German: Schwester, Gabel, & Wohnzimmer (Sister, Fork, and Living Room). Although I could pass for a German—and even for a local, a Swabian—within a year, I never would be; I would always be an alien, a stranger, an outsider. At the time, I was under the impression that returning to America would be like returning home, but it wasn’t. I had become a stranger.

I think that is why I love wandering—that is the place where I am supposed to be a stranger; it hurts to feel like a stranger when one should be settled, but it feels natural when one is a wanderer. In addition, I am good at learning how to adapt to a strange place; it doesn’t feel as foreign because I expect every place to feel foreign, but I also expect to find the stories, the wonders and the sensations I found in that magical city on the Neckar River.

It taught me how to survive loneliness and pain, and to rely upon myself; sometimes, that is good, sometimes I suppose it isn’t. I have trouble trusting people, of relying on them. No, that’s too simple. I don’t trust people, and I don’t make the effort to help them be people I will rely on, to let them know what I need, because I am afraid of needing anything.

Talking to Dwayne, one of the owners of The Beckner on Main, the other day, he said that one of the things he learned living as a child first in New York, then in the Caribbean, then in Southern France was to become an accomplished mimic. For most folks, their voice—the words and persona they present to the world—is an unexplained starting place. For a person living in a foreign culture, the voice is a projection of which one is sharply aware and which one always must strive to control or conform. Your own voice is both your own and the force of a foreigner, a stranger’s voice. It becomes part of a projected you between your private self and the alien world.
Many people who move a lot feel this, this strangeness of who they have to keep becoming; in a foreign language, this strangeness is much more pronounced (a truth, as well as a subtle pun).

Although I could pass for a native, I often chose not to; I knew I was not, and chose be be who I was—I would never feel at home in Lederhosen. Being the foreigner taught me not to fear being weird, because I had no chance to be “normal.” There was a power, almost a magic to being different, to being exotic, like the giraffe who came to Paris in 1825. I could invent stories that were new to them, and, although I was awful at their games (mostly soccer), I was good at inventing games because I wasn’t bound to the world in front of me the way they were.

It taught me German, which is helpful, and which is a beautiful language, and it taught me how to think in German, which is not at all the same as thinking in English. For a few years after getting back into English, I would still reason things through in German which had to be logical and organized. English is a language of daydreaming and imagining, but German is a language of science and philosophy.

When, in a graduate course, Alasdair MacIntyre discussed a topic which was in his then forthcoming book, Whose Justice? Which Rationality? suggested that different languages and cultures actually lived in different worlds, it made sense to me, because I had already lived in a German world and an English world, and I knew they were different, and that the only way one would understand that was to live in each. When I encountered Heidegger’s statement that “Language is the House of Being,” I knew how powerful that statement really was. Eventually, I would choose to write a Thesis on Johann Gottfried von Herder because his Outlines of a Philosophy of History from a Cosmopolitan Point of View explores how languages and cultures form us, but how that ultimately remains untranslatable, and sometimes even incomprehensible to those outside that culture. Later, I wrote my dissertation on Social Practices and Cross-Cultural Understanding.

Although our world is becoming more and more homogeneous, it is also very fragmented. We all move through many cultures—subcultures, generally, but pockets of difference—and we encounter many strangers each day. To recognize oneself as a stranger in a strange place, “a wandering Aramean,” is to open oneself to accepting and offering hospitality along the way—to children and waitresses and all.

The Swabians around Tübingen were direct and blunt, generous and kind, a little vulgar but in an earthy sort of way, and loved to argue—directly, passionately, and loudly. This is southern Germany, and like folks from most southern regions they were proud, but hospitable; they welcomed strangers and enjoyed talking.

They also loved the outdoors, our class was always taking long hikes, and my friends and I spent hours exploring the primeval forest between our apartment complexes at the edge of town and the little monastery village of Bebenhausen down in the next valley. They loved music; because of it’s consonants, German sounds like a harsh language, but because of its vowels, it sings beautifully. Most of my classmates knew old folk songs, and we would sing them on our long hikes. Our congregation sang beautiful harmony, and when we sang in counterpoint, it sounded like alpine shepherds singing back and forth to each other across the mountains. It is no accident that so many great composers—Bach, Mozart, Beethoven, and so many others—grew up speaking German.

They also loved good food—and they could make it! The Spätzle and the Knöpfle and the Maultaschen, the Laugen Pretzels warm from the bakers oven with cold butter, the Zwiebelkuchen baked each year as the new wine was sold, a whole universe of soups and fresh vegetables in season, and deserts, wonderful cakes and tortes and chocolates, served with dark coffee in fine china or hot tea in thin glasses.

The University culture was like the intellectuals you see in movies about the 19th century, always arguing about ideas, always protesting something, always reading or writing. The Hippies & Greens of the 70s had the same passion that the students supporting the French Revolution on the same stones had 180 years earlier. Intellectual life was not passive, but passionate.

I have taken all these things, and they are all part of who I am. They form the things I love to this day, my passions and my pleasures.

Most of all, somewhere deep inside me I still often feel that little lost boy clutching his stuffed giraffe, and each time I see somebody lonely or sad or feeling like an outsider or feeling like they are the strange one, I feel him inside me, alone and afraid, raw as ever.

Each attempt to be kind to someone is an attempt to reach that little boy and make him feel welcome.

Candied Almonds

Candied Almonds (Gebrannte Mandeln)
Gebrannte_MandelnThe German name of these is “Gebrannte Mandeln,” which literally means “burnt almonds;” they are something street vendors sold, and they have a unique smell which is a combination of carmelized sugar, toasted almonds, cinnamon, vanilla, and just a hint of rosewater. They are one of the “Proustian” memories of my childhood.

Ingredients:

2 cup toasted whole almonds (if they are raw, toast them in the oven at 350 or so for 20 minutes or so)
1 cup sugar
1 cup water
1/2 tsp. cinnamon
dash vanilla
1 Tbl. rose water (really, this is available at many stores, especially ones with a Middle Eastern customer base)

Step 1, the syrup: In a deep pot, on high heat, combine the sugar and the water, stirring, and stirring , and stirring, until it cooks down to a heavy syrup, and starts to turn brown. This will take  along time, and is quite dangerous, since the hot sugar will scald and blister you if it touches your skin.

Step 2, mixing it up: Add in the cinnamon and the vanilla and mix well, then add the almonds and stir until the almonds are all coated, and the sugar syrup begins to chrystalize or solidify just a bit.

Step 3, mixing it up some more: Add the rosewater; this will seem to melt the syrup again, and repeat the mixing process. Continue to stir (it will be stiff) over a high heat as the sugar begins to solidify, and then past that for just a moment, as the sugar begins to melt and carmelize. Quickly, before the sugar begins to burn, pour the whole thing out on a pan and allow it to cool and to dry.

Folsum Manor Blues

HeightsI hear Heathcliff a’wuthering; he’s wuthering on the heights,
and when he gets all angry, he gives me such a fright…
I’m stuck in a 19th Century Novel, and time keeps dragging on;
my only consolation: at least it’s not Uncle Tom.

When I was just a baby, my mother told me, Son:
always be a good boy, and not Dickensian,
But I’m stuck inside this workhouse,  I know I can’t be free;
eventually I’ll die of consumption,  what you might call TB.

There’s austentatious Gentry in their fancy country homes,
engaged in bright conversation, eating clotted creme with scones,
I’m stuck here in this Novel, like Marner at his loom,
Comedies of manner, voiced in proper decorum.

If I was free from this Novel, if the story it was mine,
I’d choose one with a plot-line, not quite as serpentine…
Far from 19th Century Literature, that’s where I’d like to stay,
and I’d let the 21st Century

….lose me in the buzz of fractured time and multiple perspectives.

Why should humans be moral?

My dear Emilee,
You asked me “Why should humans be moral?”
That is a really big question. It is also a very important question, and one which can open the door to long conversations and many more questions.Hello Questions

However, the question is phrased in such a way that makes it difficult, almost impossible to answer, and in such a way that always leaves a little gap of doubt. Why be moral implies that goodness–kindness and courage and honesty and generosity and whatever other moral words we humans use–are separate from us, alien to us, almost like a remarkably fancy yet highly impractical (and, need I mention, very costly) fedora which we can choose to put on our heads or choose to leave in the front window of the Haberdashery in State Street.
Morality is best not a noun, but an adjective describing humans, or even an adverb describing how humans are human. I would really prefer not to use the word “moral, ” but instead to ask “Why should humans be good?”

Of course, I really prefer to ask “why should humans be good?” because it is an absurd question. Good is desirable. Why should food be good? Because good food is–by definition–better than bad food. Why eat bad bread? Why should music be good? Why should I try to make this a good answer? Although trite, it is quite simply the case that goodness is good. A human being doesn’t desire to be a not good human being; if it is within our power, we are as unlikely to deliberately choose not to be good as we are to choose to be hideous, or even choose to be uncoordinated or unpopular.

Goodness is good, but we certainly do get sidetracked.
There is within most of us–within everybody I’ve met, and I have met many, many people from all the hemispheres & continents–a desire to be good, and generally, some sort of moral sense that suggests what that goodness might be. I am under no illusions that we actually are good–a day or two working retail or being a barista will show you that humans are capable of being saints and fiends and everything in between–but they each want to understand themselves as good, and be understood as good, and judge others as good or evil.

Yes, there are sociopaths, but they are exceptional, not typical (albeit amazingly common any place that serves espresso drinks).

Yes–and this is not at all exceptional–we often ignore the desire to be good. We human beings want to take shortcuts, and we want to taste forbidden fruit. “Yes, I want to be good, but it would be so much easier to tell a lie than to deal with this right now.” “Yes, I desire to be good, but I also desire the feel of her soft skin warm against mine.”

Yes, there are many different ideas of what it means to be a good person. There are disagreements within cultures, and there are incommensurable differences across cultural lines, but underneath these there is a desire to be good. In fact, one of the reasons the disagreements are so ferocious is how strongly we feel about being good.
We want to be good, and we want to be thought good. We don’t want our friends, our families, our acquaintances, or even total strangers to think we are a louse, a jerk, a letch, a cheapskate our mooch, a liar, a coward, and insensitive lout or a douche-bag. We want them to think we are a good person, in part because ultimately that is the only way we can know ourselves to be good. Sometimes we internalize the judgements of the world to create an interior judge, but we also externalize our own conscience, looking for concurring second opinions.

So, my dear young friend, my long-limbed albatross flying across the seas, my dear Emilee, my answer is, in short:
There is no Why should humans be moral. Morality, like rationality, like bipedality, like fondness for sugar and salt and fat, is part of human being.

The vital question isn’t why, but how?

…and that leads to a whole mess of new questions and conversations.Menu

Why eat bad bread?

Basic Wholesome Wheat Bread RecipeWholesome_Wheat_Bread.

 Ingredients: 

3 1/2 cups warm water
2 Tbsp. Honey
2 Tbsp. Yeast (maybe 3 envelopes?)
1Tbsp. Salt
8-9 cups, give or take, of whole wheat (3 cups) and bread flour (6+ cups); Yeah, yeah, I don’t have an exact amount because there isn’t an exact amount–I live in a very humid, even damp, part of the country, if you are actually dry, you will need less flour. Using more whloe wheat will also require less wheat overall. I really, really love King Arthur Flour, and start with 2 cups of King Arthur Whole Wheat, then 2 Cups of King Arthur White Wheat, and then 5 or more cups of King Arthur Bread Flour, but you go with what you have.

Step 1, Proofing: In a large bowl (or the mixer bowl if you plan on letting the bread hook to the heavy lifting); whisk in the 2 Tbsp. of Honey, and the 2 Tbsp. of Yeast; mix until smooth. Whisk in the first 3 cups of flour–I usually move from the coarsest flour to the smoothest, so the wheat flour here. Now leave this in a warm place for 5 minutes and walk away. Fold laundry, try to figure out where you put the bread flour, dance, just leave the yeast alone.
Step 2, Kneading: Come back, Little Sheba. If it is bigger, and a little poofy, the yeast is doing great. If not, either you have bad yeast or a cold spot. Whisk down this living thing in the bowl, and add 1 Tbsp of Salt. Add in the Bread Flour 1/4 of a cup at a time, and thoroughly mix it in; when the whisk becomes impractical, use a big wooden spoon, when this is too hard, use a mixer with a bread hook or turn it our onto a floured surface. It is important to knead the flour in 1/4 of a cup at a time, and after each bit of flour, hook or knead the bread until it becomes one thing again–not a mixture of flour and dough, but one unit. When the dough is a single round thing holding on to itself and not sticking to other things, behaving about like a deflated volley ball, it is ready. The amount of the flour doesn’t matter–getting it to this proper consistency is what matters. Roll it around on the counter for good measure.
Step 3, Rising: Grease a smooth bowl 3 times as big as the dough. Roll the dough ball in the oil, and then cover with plastic wrap or a wet towel or something that will let it slip without drying out. Let this sit in in a warm place–in the oven with a heating pad on a different shelf, on the sunny side of the house, just a safe and warm place–until the dough has doubled in size. Usually, this will be about an hour.
Step 4, Second Rising: Grease 3 bread pans, or 2 bread pans and 2 little pans, or some such combinations. Turn the dough out onto a clean surface, and punch it down (forcefully knead it), which should reduce it to close to its original size. Separate this into 3 portions ( or 4 or… you figure it out) and shape these into loaves; make sure that there are not seams or spots the loaf might separate, maybe pinching loose edges and rolling it about a bit–each should be smooth and coherent–it’s own little self. Put each loaf into a pan, slit along the top with a sharp knife (this lets bubbles out) and set these into a warm place until they have grown–usually less that the first rise. about half way through this rise (20? 25 minutes?) pre-heat the oven to 400 degrees.
Step 5, Baking: put them in the oven for 30 or 35 minutes, until the top crust is a nice dark brown. figure out your oven, and see if you need to turn them or rotate them to get them to cook evenly. When they are done, get them out, take them out of the pans, and put them on a cooling rack. Usually, at this point, I take a little butter and polish the top with them, but one doesn’t have to.

The Philosopher's lockerLast Step, Sharing: You may have noticed I made 3 loaves. You can, of course, use division and figure out how to make a smaller batch, but I suggest you make 3, and then figure out why you needed 3. The bread might be so good that one loaf is eaten before it even cools. Most importantly, if you have extra bread, you will have to give it away. Give it to a wandering Buddhist monk, a musician or a college student–all of these are good karma. You might give some to somebody you love, or whom you wish to love, or who needs to feel loved. My mom says it is just as easy to pray for somebody while kneading bread as it is just to pray for somebody; I don’t understand prayer, but I know everybody needs to feel loved and everybody loves good bread.

Note: this recipe is adapted from Family Fun’s Family Cookbook. I know, it’s Disney, but it is a great cookbook.