“Bread doesn’t tolerate fuss, but demands love. You should bake it in a special way, in a good mood and leisurely”
Galina Ivanovna Zhih, an inhabitant of Benyakoni, shared her secrets of a new hobby.
I got acquainted with Galina Ivanovna seventeen years ago. Then I, a young specialist, came to Benyakoni school for the first time. We were neighbours – my study of Belarusian and hers – Handicraft. I often heard the girls’ singing while cooking, sewing and knitting. Childish fragile voices echoed a strong melodic voice of Galina Ivanovna. The pupils liked the lessons very much. Galina Ivanovna brought them up like mother, instilling love for work.
After leaving Benyakoni I didn’t meet Galina Ivanovna for a long time. That’s why I was greatly surprised to see her new talent – to bake bread – at one of the district holidays. Then I learnt that my former acquaintance began working in Benyakoni Center of culture and leisure.
— You know, when I stayed alone after husband’s death , it became fearfully to wait for winter. Then there is less housework, you have more time to think and analyze, the heart is bleeding, - said Galina Ivanovna. I understood: it was time to go to work. But I was afraid that I wouldn’t be able to do it because of my age. It was pleasant to see how a small collective of our Centre of culture met me. Here I found myself again. Here I can open my heart and share my experiences. Here I can use my first education – I left a musical college in my youth.
As An Artisan
My former colleague confessed that she had dreamt to learn how to bake for a long time. But she spent much time on teaching, housework. Only after she retired she began to learn a new trade. Then she became sure that she could manage with a new handicraft. Her relatives were the first to appreciate her cooking skills. Soon all the inhabitants of Benyakoni learnt about her bakery and fragrant pastry . At first the woman treated her friends and acquaintances but then decided that it could be good business and began an artisan two years ago. I didn’t wait for orders for a long time. There is even a clients’ base of my own.
The interlocutress was modest, she didn’t mention the fact that her pastry was appreciated by her countrymen at brand event in Benyakoni devoted to bread. Later – by guests in regional “Dazhynki” in Smorgon. Lithuanian children and teachers who came to the “Snow Maiden’s Estate”in Boltiniki also liked the bread.
As At My Granny’s
While we were drinking tea, Galina Ivanovna remembered her past, her village house, where her granny Veronica conjured over the dough. And they, children, watched every her movement with bated breath.
— Baking was a sacred act. We , children, were forbidden to run around the house, speak loudly, - retells the interlocutress with trembling voice. – They baked bread for several days. I remember granny boiled potatoes, made sourdough, crushed, then sent to the bowl, mixed. A little later she added rye flour. A few days later they added rye flour again, made dough. It was bubbling, there was a pleasant aroma of leaven in the house. I make bread according to granny’s recipes with potatoes. There is no such flour as it was earlier, that’s why I give bread former taste with the help of rye malt. Instead of sourdough – yeast. Many people speak badly about it. I think you shouldn’t hurry while working with it. You should bake the yeast dough only after it ferments.
While listening to Galina Ivanovna I imagined the whole process: as the elderly woman was forming the bread, made a cross on it, laid it on oak leaves and put it into the oven. She took out baked goods on the bench “zedlik”, covered it with a tablecloth, watered. And the house was full of aroma of baked goods.
— Granny baked nine big loaves of bread, and a little one for grandchildren, we were waiting for it eagerly, - remembered Galina Ivanovna. – The children were not allowed to eat the bread. It was cut only over the table. If crumbs fell, carefully raked into the palm and ate. This is my attitude and the attitude of the people of my generation who grew in the village to this product. It is since childhood.
That’s why we love and understand the work of a farmer.
With Onion, Cheese and Aroma of Memories
We taste cooking goods of the hostess with herb tea.
— This is “monkey” bread. It is with cheese and onion. I met this recipe only once, I never met it afterwards. And this is white bread, many people love and order it. To be honest, does it remind soviet bread? These are my branded buns… - treated us Galina Ivanovna and shared her cooking secrets.
Marina Kondratovich
Photo by Oleg Belsky
Translated by Zinaida Tserpitskaya
