There's something about making bread that is therapeutic and magical -

the actions, the smells,

the sight of the dough growing,

then springing in the oven.

And, there's the quiet wonder at how a few simple ingredients can yield so many different types of breads, by varying the process and amounts of the bread components.

Breads are so versatile; they can be enjoyed.... on its own, as a sandwich, open or close, dunked in soup, dipped in olive oil, with fillings of salad, ham, bacon, shredded meat, semi-dried tomatoes, curry, sambal, cheese, kaya, butter, and what have you.

My breads do not contain chemical improvers, additives, trans fats, softeners, colouring or stabilizers.  Why complicate matters? Less is more, I say. I try, as far as possible, to use organic ingredients for various reasons, but I'm not obsessive about it. I just want to eat Good Bread.