Pastor Beryl's Blog: Bread, Bread, Bread

In our Gospel reading from John for this coming Sunday, we will hear Jesus say “I am the bread of life. Whoever comes to me will never be hungry, and whoever believes in me will never be thirsty”.

Did you know, bread is the most widely consumed food in the world and has been a staple food since the earliest times? There’s evidence from 30,000 years ago in Europe that the early man used starch extracts, possibly from the roots of cattails and ferns, to make flatbread.

The Neolithic man around 10,000 B.C. discovered agriculture and used grains for making his bread. The Ancient Egyptians, on the other hand, used yeast as a leavening agent as early as 4,000 B.C. The Greeks picked up breadmaking from the Egyptians and then spread it across Europe.

Along with wheat, bread was considered more important than meat among the ancient Romans. The color of bread consumed also indicated one’s social standing with the darker the bread, the lower the social ranking.

I love bread, so much so I did a little research about it.  I am sharing with you some of the basic types of bread and the history behind them. Stick with me to the end and I will share one of my favorites: a super simple recipe for beer bread!

Baguette Bread This is a yeast bread that originated in France and has a long, oblong shape with slits in it to allow for the expansion of gas. Also called French bread or French sticks, Baguettes are usually made from flour, water, yeast, and salt, and its look is very recognizable to bread lovers of all kinds.

 

Brioche Bread This French bread is made with butter and eggs, Brioche is extremely light and has a subtle sweetness to it. Its crust is soft and it has a golden-yellow shade due to the egg that you brush on it right before you bake it. Even with French toast, Brioche bread is a perfect choice, and if you’ve never tasted this type of bread before, there is no better time than right now to get started.

 

Ciabatta Bread Ciabatta is the Italian word for “slipper,” and this Italian-made bread consists of just a few basic ingredients, including water, salt, yeast, and wheat flour. Depending on where in Italy you find this type of bread, its crust and even its texture can vary, but the main ingredients are the exact same in every loaf you find. Ciabatta bread is perfect for paninis and sandwiches, as well as many other dishes.

Focaccia Bread This type of bread comes from Italy and is usually baked in a baking pan so that it comes out flat. The dough is much like that of pizza dough and is usually coated with olive oil before baking. The crust comes out crunchy, yet delicate, and you can even add various herbs and garlic to the recipe if you wish. Focaccia bread can be eaten by itself or dipped in soup or salad dressings and other dips.

Multigrain Bread With a rich hearty flavor, multigrain bread usually uses grains such as oats, barley, flax, and millet, as well as others, so it is extremely healthy and delicious. It is perfect for your morning toast, sandwiches, or to dip in dressings or vegetable oil that has been sprinkled with herbs.

Pita Bread There are a lot of things you can do with a piece of pita bread, including dipping it into sauces after you cut it into wedges and filling it with various types of meats for a tasty and delicious sandwich. Pita bread originated in the Midwest and is cooked at very high temperatures, which makes the dough’s liquid escape. There is also a large air bubble in the center – the “pocket” of the bread – for stuffing with meat and other foods, and it is made mostly of wheat flour.

Rye Bread Made with both rye flour and bread flour, rye bread consists of a tight crumb and a very strong flavor. Some bakers even add caraway seeds or dill seeds so that their flavor is a little earthy. In certain sandwiches – most notably, corned-beef and pastrami sandwiches – the rye bread is what gives it the signature taste that most people love, and they become even more appreciated when you add a little mustard.

Sourdough Bread With sourdough bread, a starter is used in the beginning to create the recipe. The starter usually consists of a fermented combination of water and flour, which in turn makes many different batches of bread. Another advantage of this type of bread is that the starter lasts a very long time, which means you can make loaf after loaf of sourdough bread for a very long time. Sourdough bread has a nice thick crust and a soft chewy center, along with very large air bubbles. It also has a very distinct taste that you’ll want more of once you try it, and it can accompany any type of sandwich you wish to make.

Whole Wheat Bread With white bread, only parts of the wheat grain are used, but in whole-wheat bread the germ and the bran are intact. What does this mean for those eating this bread? It means the bread is more nutritious and has much more fiber than regular bread. You can use whole-wheat bread for any type of sandwich you would normally use white bread for, and you can make up your own recipes if you are creative enough.

Arepa Bread Mostly eaten in Colombia and Venezuela, this bread is made of cornmeal and is flat and round. You can bake it, grill it, or fry it, and you can even include various fillings such as ground beef and black beans. Since it is not made with wheat, Arepa bread is naturally gluten-free.

Bagels Bagels are usually boiled in water for a short time then baked afterward. They are round, come in two parts, and have a hole in the center. The best part about buying bagels is their numerous types, such as egg, cinnamon, and blueberry. Try them in a traditional way by eating them with salmon or cream cheese.

Chapati Bread Indian flatbread, Chapati bread is usually grilled until it gets a freckled appearance. You can eat it with vegetables or lentils, or even make a sandwich with it. It is usually made with whole-wheat flour and cooked with no oil, and you can even add a little butter to it if you want it to have a little more flavor.

Damper Bread Originating from Australia, this type of bread consists basically of flour, water, salt, and sometimes milk. It is usually eaten with stew or meat, and at one time it was cooked over an open campfire. It is tasty and versatile, and you can even add some baking soda for leavening if you like.

English Muffins These are small, round, flat types of bread that can be made of either white or whole wheat. You can eat them with poached eggs, bacon, or even a Hollandaise sauce. More often than not, English muffins are healthier than many other types of muffins and bread, but the American version is a little different than the original English muffins, so a little research might be in order.

Grissini Bread Somewhat similar to breadsticks, Grissini are made of crisp, dry bread and are thin sticks that resemble a pencil. Native to Italy, this bread can be flavored any way you want them to be, so feel free to add herbs and spices of any type to liven up the flavor. They are mostly used as a before-dinner alternative to regular or garlic bread, but they can be eaten any way you wish.

Injera Bread This is a sourdough type of bread with a spongy texture and a slightly sour taste. Injera bread is usually made out of a tiny grain called teff, which comes from Ethiopia, and it is also used to scoop up the meats and stews that are normally placed on top of it.

Knäckebröd Bread This bread looks more like a cracker than regular bread, and it is made mostly of rye flour. It has a lot of fiber and can be served with cheese or any other type of food you love. The bread is dry and stiff, and even rectangular in shape like many crackers. The grains can vary and it can also include various herbs and spices. It is both yummy and nutritious.

Lavash Bread Popular in areas such as Turkey and Iran, Lavash bread is a thin flatbread that is made only with flour, salt, and water. Low in fat, the bread is normally cooked in an oven and is softest when it is the freshest. You can also add poppy or sesame seeds to it for a little more flavor.

Matzo (Matzoh) Bread Matzo bread is unleavened bread shaped like large crackers. Used in many traditional Jewish dishes and on certain Jewish holidays, the bread is made of the five grains mentioned in the bible – wheat, barley, rye, oats, and spelt. It can come in either soft or hard form, and it is both tasty and important in Jewish tradition.

Naan Bread This is an oven-baked flatbread that uses yogurt as one of its main ingredients. They are normally brushed with butter before baking, and they sometimes include toppings such as dried fruit, minced meat, and even garlic. They are common in many parts of Asia, and you can also find them in many of today’s supermarkets and farmers’ markets.

Obi Non Bread This popular in Uzbek and Afghan dishes, this type of bread is a type of flatbread and is usually cooked in a clay oven. It is normally made only with flour, yeast, salt, water, and milk.

Paratha Bread Made from whole-wheat flour, Paratha bread is a layered Indian flatbread that is usually fried or cooked in oil. You can also bake them for a little healthier alternative, and you can eat them with vegetables, potatoes, onions, eggs, and many other fillings. They are also very popular in countries such as Malaysia and Singapore.

Qistibi Bread This type of bread is found mostly in Russia and consists of a baked flatbread with some type of filling inside. Most of the time, this filling consists of mashed potatoes, millet, and even various types of meat, and you can place the filling either inside of the bread or on one side, then cover it up with the other side.

Roti Bread An unleavened flatbread, this bread is similar to Chapatti bread, and it is extremely popular in the Caribbean and in India. They are usually made with whole-wheat flour and water, and they are often coated with butter before baking to add a little flavor to them. In many cultures, Roti bread is served with spices as a healthy snack.

Soda Bread With ingredients that include buttermilk, salt, baking soda, and flour, this is a traditional type of bread in Ireland. It is also a bread that doesn’t need to be left alone for a while to rise, which means it can be made quickly and easily at any time.

Tortilla Tortillas are soft, thin flatbreads utilized in numerous Mexican dishes, including enchiladas, burritos, wraps, and of course, tacos. Some are deep fried and some are not, but the good news is that you can alter the recipe a bit to make it a tad healthier without going to too much trouble. You can also use them with foods that include chicken, pork, and beef, so they are a very versatile type of bread.

Vanocka Bread This is a sweet bread that is usually topped with sugar and almonds and sprinkled with raisins or other fruits. The recipe for the bread is rather complex, but fortunately, there are different ways to prepare it. It is a festive European bread that is so rich and sweet that it is best to save it just for special occasions. In certain countries – including the Czech Republic and Slovakia – it is usually served around Christmas time and consists of various traditions, one of which is jumping up and down while the dough is rising.

Yufka Bread

This is a paper-thin unleavened bread that is round in shape and comes from Turkey. It is similar to Lavash bread and is usually made from ingredients such as wheat flour, salt, and water, although some people add a tad of vegetable oil as well. You can include this type of bread in pastries with either sweet foods such as nuts or dried fruits, or with foods such as meats, cheeses, and vegetables.

 

Zopf Bread

This is a unique type of bread in that it looks like a large braid when you’re finished baking it. It is usually served with butter and jelly at breakfast time, and it is very rich and buttery. It is mostly found in countries such as Germany, Switzerland, and Austria, and it is made mostly with white flour, yeast, milk, butter, and eggs.

 

Well, that is the breads from A to Z

 

I do have one which I have made in a pinch.  It is fun and easy to make.

INGREDIENTS

·         3 cups flour (sifted)

·         3 teaspoons baking powder (omit if using Self-Rising Flour)

·         1 teaspoon salt (omit if using Self-Rising Flour)

·         1⁄4 cup sugar

·         1(12 ounce) can beer

·         1⁄2 cup melted butter (1/4 cup will do just fine)

DIRECTIONS

·         Preheat oven to 375 degrees.

·         Mix dry ingredients and beer.

·         Pour into a greased loaf pan.

·         Pour melted butter over mixture.

·         Bake 1 hour, remove from pan and cool for at least 15 minutes.

·         This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.

Enjoy, and don’t forget to give thanks!!

Order of Service: Sunday August 1st, 2021

It is the 10th Sunday of Pentecost and our first worship service back in a month. Join us live or watch the recorded service later. It will be emailed to newsletter subscribers and posted on our website and Facebook page.
There will be communion during this service, so those at home are encouraged to have their “elements” on hand. Light a candle if you wish, have some kind of baked good and something to drink at the ready. Download the Bulletin and the order of Holy Communion below.

Resilience Shelter Needs Our Help

Resilience is a new day shelter and wellness centre right across the street from Cabot Square. Open to everyone, providing food and shelter as well as mental health and medical support. They accept donations during opening hours (at the back door, please ring the bell). Here is what they particularly need this summer:

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Resilience is located at 4000 St. Catherine West, corner Atwater, in a building that used to be a McDonald’s. Donations should be brought to the back door in the alley off Atwater. Opening hours are 8 am to 2pm Mondays to Thursdays, and 8 am to 11 am on Fridays.

How Many Loaves and Fishes Was That?

Hello folks,

We are back after, in Beryl’s case, a well-deserved vacation, and in mine, a few weeks of reduced hours.

I want to thank everyone who followed along with our informal bible study in July (Jesus camp, as some have dubbed it), reading through the gospel of Mark. I know that at least a few were following along with the readings even though they did not participate in the discussion on Facebook. I apologize to those people for abandoning the Facebook posts in Mid-July due to lack of participation. Some days, it was just me commenting!

I did in the end read through the whole book, and I hope some of you did too. Although I was familiar with most of the stories in Mark – many of which have counterparts in the other gospels – reading through the whole thing from beginning to end yielded a few surprises.

On July 13th, when we got to chapter 8, I was astonished to realize that – according to Mark, and Matthew - Jesus performed the miracle of the loaves and fishes twice! (I’m sure many of you knew this, but it was news to me). For the most part, Mark is very precise with his numbers in these two accounts. Here’s how they compare:

The first time (Mark 6:35-44), Jesus feeds 5000 men with 5 loaves and 2 fish. After everyone has had their fill, the disciples are able to fill 12 baskets with the leftovers. This version appears in all four gospels.

The second time (Mark 8:1-9 and Matthew 15:32-39), Jesus feeds 4000 people with 7 loaves and “a few small fish” (the only imprecise number). When everyone has had enough, the disciples collect 7 baskets full of leftovers.

I can’t help noticing that the second miracle is slightly less impressive than the first, in the sense that, the first time, Jesus starts with a smaller amount and yet makes a larger amount than in the second. These two stories would be more satisfying somehow if they were told in the opposite order. The feeding of the 4000 would be amazing, and then the feeding of the 5000 would top it!

As we have seen elsewhere in the gospels, performing miracles takes a lot out of Jesus; he needs to go off by himself and pray after performing one in order to refuel. Maybe the second loaves-and-fishes miracle is slightly smaller in scope because Jesus is depleted from all the healing he has been doing.

I enjoyed pondering on the bible stories even though, as I said right off the bat, I am a lay person with no particular training in this area. I do think it’s important to remember that Protestantism was born out of a belief that every Christian can engage directly with the word of God and the Savior.

Facebook obviously wasn’t the ideal forum for bible study as some didn’t have access to it and others felt shy to comment on such a public platform. If people are interested in continuing with some kind of informal bible study, I would love to hear suggestions for how that could work.

Blessings,

 

Amy

 

In Memoriam: Patricia Rickert (Pantridge)

1931-2021

We are saddened to learn of the passing of Pat Rickert on July 18th. Pat was an active member of our church and council in the early years of SouthWest United, following the amalgamation of Verdun United and Crawford Park churches. She and Larry moved to Burlington, Ontario, a decade or so ago. We hold the family in prayer.

Here is the obituary that appears on the funeral home’s website:

Passed away peacefully at Deer Park Villa, Grimsby on Sunday, July 18, 2021 at the age of 90 after living gracefully with Alzheimer’s for many years. Predeceased by her devoted husband Lawrence (2014). Loving mother of Karyn (Dean) Maddeaux and Brent (Marsha). Cherished grandmother (Nanny) to Graham, Emily and Cody. Survived by her brother Denis (Helen), predeceased by her siblings Irene, Dorothy, and Brian.

Pat was well known for her sense of humour, wit and was a very talented artist. She and her husband Larry were also wonderful dancers. The family would like to thank all the caring and dedicated staff at Deer Park Villa in Grimsby for their care and kindness to Pat and our family.

Visitation at SMITH'S FUNERAL HOME, 1167 Guelph Line (one stop light north of QEW), BURLINGTON (905-632-3333), on Tuesday, July 27 from 12 p.m. where a Funeral Service will be held in the Chapel at 1 p.m. In accordance with provincial regulations, there is a limit to the number of visitors who may attend the services. At this time due to the limit, the family would please ask that only those contacted by the family attend the service at 1 PM. Open visitation for those not attending the service will be from 12 PM to 12:30 PM and is also subject to a limited number of visitors. If you are having difficulty with the online RSVP, please call the Funeral Home between 9 a.m. – 5 p.m. All visitors are asked to wear a face mask.

In lieu of flowers the family would sincerely appreciate donations made in memory of Pat to the Alzheimer Society of Canada.

Pat’s favourite colour was purple and she loved the poem When I am an Old Woman, l shall wear Purple. For those attending the service, it is optional but should you wish to wear some form of purple, Pat would love that.

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Updates to Green Zone Restrictions

With very little fanfare, the following changes came into effect for churches as of July 12th:

NEW UPDATES TO GREEN ZONE RESTRICTIONS (starting July 12, 2021)
Wedding Ceremony: 250 people registered at the door and seated throughout the service
Reception: Inside – 25 people, Outside- 50 people Distancing has changed to ONE metre from TWO metres for people from different residences. Masks required.
Worship: Distance of ONE metre between people from different residences if people remain silent or whisper. Distance of TWO metres when people from different residences sing or talk (masks required.)

Now obviously, our particular church couldn’t accommodate 250 even in non-Covid times! So it’s important that we keep safety as our priority and guiding principle. That is why two baptisms in August will not take place during worship but separately. Still, it’s nice to be able to relax the 25-person limit. We will continue to keep an attendance register at the door, but there’s no need to reserve in advance. If we should have 26 or 27 people for worship, we will make sure health measures are followed, and we will rejoice in their presence!

I don’t know if you noticed, but it seems to me that this is the first time since March 2020 that any kind of congregational singing has been officially sanctioned! Even if we’re still distanced, even if we’re still masked, in August we shall Lift Every Voice and Sing!!!

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The Second Marathon: A Thought for Pastors on Walking the New Normal

[The following is from a blog called Jenny Smith Writes. Smith has served in ministry roles at eight United Methodist Churches in Ohio, Alaska, Florida, and Washington. She served a term on the National Council of Churches, graduated from Florida Southern College (B.A. in Religion, 2005), and United Theological Seminary (M. Div. 2010). She serves on the Pacific Northwest Conference’s Board of Ordained Ministry and loves serving as a retreat facilitator and guest speaker.  She is a writing pastor and author of a new book: "I Have Some Things To Tell You: A Pastor Says Goodbye During a Pandemic”  ]


I'm hearing this refrain in every corner of my pastor world.

Today felt like a day to name it out loud.

Pastors are tired. On a soul level.

It's tempting to think we can solve it with a few days off. But we know we can't.

This is bigger than individuals.

This is systemic.

The oppressive thing about capitalism and consumerism (and white supremacy culture, for that matter), is our utter inability to listen to our need to rest. More on that in a moment.

But first, my brother runs marathons. It's amazing to see the training and preparation that goes into this accomplishment. I ran 20 minutes without stopping a year or two ago and it felt like I crossed the finish line at the Olympics! I cannot even imagine what it feels like to run for 26.2 miles and feel absolutely depleted at the end.

Well, maybe my soul does know that feeling. Maybe yours does too. We just ran a marathon.

We closed our doors to in-person worship. We figured out online worship. Maybe. Kind of.

We received email after email from frustrated congregants.

We felt the brunt of unprocessed grief in our communities.

We tried to continue as many ministries as we could sustain.

We dreamed up new ones.

We crashed and burned.

We wondered if giving would continue.

We became video chat professionals.

We spent hours looking at blank screens summoning sermons to write themselves.

We ached with isolation.

We spoke hope and grace and possibility.

We questioned our call to ministry.

We agonized over the safest ways to return to in-person gatherings.

We took a few days off here and there, trying to find solid ground to rest on.

We smiled on camera as if we could stir our hearts to life with our own pleading.

We received grace and stunning kindness from people in our communities.

We watched colleagues look like they had it together. But we guessed they didn't either.


Then we opened our doors to in-person worship again.

We crossed the finish line! We made it! We did a hard thing! Then...

Instead of collapsing at the finish line in a heap.

Instead of drinking water.

Instead of resting our aching bodies.

Something else happened.

An official-looking race organizer slapped another number on our back

and pushed us toward another starting line that mysteriously appeared.

Wait. What?

A second marathon? Right now?

We look down at our blistered aching feet, our hopeful but exhausted heart, our overwhelmed but determined mind, and we take a step forward into life as a gathered community once again.

Why? Because our world doesn't know how to stop. (Unless a global virus shuts down the world.) White supremacy pushes and coerces and manipulates into productivity and results.

Consumerism causes people to demand their preferences and tired pastors oblige.

Capitalism relies on resisting rest and driving our bodies for the bottom line.

These forces celebrate when we ignore what our souls whisper.

I don't have a magic next step for my community of pastor-friends today.

Six-month sabbaticals for all would be a good place to start.

But I do know this.

As the gears come to life in our faith communities, we have the opportunity to tell the truth, to slow the pace, and question everything as we enter the new normal.

Yes, our second marathon has begun. Ready or not.

Problem is, our bodies are still recovering from the first marathon.

Maybe the answer is to stop running the second race.

What if we looked at each other and gently nodded.

Slowed our forced jog.

And started walking.

Together.

What if we walked our second marathon?

Side by side. No racing. No competing with anything or anyone.
Resting when it's time to rest.

Saying yes to a new idea when it glistens with possibility.

Saying no when something feels too heavy.

Asking new questions in places we assumed the old answer.

Giving others permission to rest because we choose rest.

Questioning the speed at which we live and move.

Loving our people with beautiful boundaries in place.

Taking a nap.

Going to therapy and spiritual direction because we're humans too.

Breathing deeply of God's grace and love and restoration.

Maybe this is how we disrupt the deeply engrained oppressive realities of our world. We choose to walk.

Together.

Here's to the second marathon. I'm with you, friends.

I'll be over in the slow walkers crew that laughs and takes a lot of breaks.

Want to join me?

I imagine Love will surprise us again.

Grace upon grace.

Jenny

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