There's a classic question that always comes up when you want to really get to know someone: ‘If you were stranded on an island, what food could you eat every day without getting sick of it?’ Many people get carried away with exotic dishes or elaborate desserts. Me, honestly, I keep it simple: bread!

Here, when the thermometer drops below -20 °C, bread isn't just food; it's the best way to warm up. Local bakeries are true refuges. There's nothing like walking into one, with the windows fogged up from the heat of the ovens, taking off your toque (woollen hat) and letting the smell of toasted wheat bring your soul back to your body.

Close to home, I have my own special ‘temple’: Mr. O'Brain's bakery. Walking in there is on another level. Mr O'Brain has perfected what I call “traditional bread”: the kind with a championship-winning crust and a crumb so soft it looks like freshly fallen snow. It's honest bread, without pretensions, a real beauty, as we say around here.

For me, it's the ideal companion. It goes great with a double-double in the morning, with hot soup when winter gets tough, or simply on its own, with a touch of salted butter while I watch the snow fall outside the window. It's one of those things that you can never have too much of and that always makes you feel at home.

Since I know not everyone can visit Mr. O'Brain's bakery, today I'm bringing you a recipe inspired by the nobility of Canadian bread. We're going to use basic ingredients from any supermarket (such as those top-quality local strong flours). I took care of capturing the magic with my mobile phone camera, while Mr. O'Brain did his thing, showing us how to work real artisan dough. Thank you to Mr O'Brian for letting me into the kitchen and giving me permission to share these photos with you.

Recipe:

This recipe is designed to be simple, taking advantage of the high quality of Canadian wheat (which is high in protein, ideal for bread).
Ingredients (easy to find in Canada):

• 3 cups whole wheat or all-purpose flour (brands such as Robin Hood or Five Roses work wonderfully).
• 1 ¼ cups lukewarm water (not hot, so as not to kill the yeast).
• 1 packet (7g) active dry yeast.
• 1 teaspoon salt.
• 1 tablespoon honey or maple syrup: The Canadian touch that helps feed the yeast and gives it a beautiful golden colour.
• 2 tablespoons melted butter (or vegetable oil).

Procedure (step by step):

Activate the yeast: In a small bowl, mix the warm water with the tablespoon of honey (or maple syrup). Sprinkle the yeast on top and let it rest for about 10 minutes until you see a bubbly foam.
Mix: In a large bowl, place the flour and salt. Make a well in the centre and pour in the yeast mixture and melted butter. Mix with a wooden spoon until a sticky dough forms.

Knead: Transfer the dough to a floured surface. Knead vigorously for about 8 to 10 minutes. You'll know it's ready when the dough is elastic, smooth and doesn't stick excessively to your hands.
First rising: Place the dough in an oiled bowl, cover with a damp cloth and leave to rest in a warm place (near the heating if it is winter) for 1 hour or until it doubles in size.

Shaping and Baking: Gently punch down the dough. Shape it into a round loaf or place it in a bread tin. Prick the surface with a fork.

Second Rising: Leave to rest for another 30 minutes while you preheat the oven to 350 °F (180 °C).

Baking: Bake for 30 to 35 minutes. The bread should sound ‘hollow’ when you tap the bottom with your knuckles.

The final secret: Let it cool on a wire rack before slicing (even though the temptation to eat it hot is strong!).

Well, I hope you enjoyed stopping by my post. This concludes my participation in the initiative The SB Chronicles Prompt #25 - Absolute Favourite Meal initiative, which is open to anyone who wants to contribute. Thank you, @hive-106316, for these spaces.

Hi! Everybody, if you've made it this far, THANK YOU! You are welcome to participate; the link with all the information is below. But I also hope to read your comments in the reply box. Thank you for joining us in these waters of HIVE.