Steamed Bread by Zhihua Wang

Steamed Bread

I inherited it, and injected my ideal of creating splendid bread:
water, wheat flour, yeast, cage-free eggs, no sugar added bread.

Mix the ingredients, I can’t wait to see the dough rise. Crush
it, it grows again. Do I expect more than my humbled bread?

Knead it by my hands, divide it, roll it, shape it like a flower
or stuff it with bean paste, set it aside to prove rounded bread.

Put them in the steamer. Vapor expands the numerous beehives
inside to full size. Time & temperature are key to grand bread.

Gaze at them with amore, feel their warm, moist, and dappled skin,
break one, send it to my mouth. Oh, elastic, chewy, revered bread.

Like being a chef, Zhihua? Yes! This augmenting process is more than
healing. If you ask me and steamed bread who lasts, steamed bread.

by Zhihua Wang

Editor’s Note: An inherited bread starter is a most precious commodity, and this ghazal is an ode to both family and deliciousness.

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