"Bread is one of the inevitable human inventions. It would've happened in absolutely any case where there were grains, water, and heat. You can sort of see how our forebears got there. You've got your grains and you've got your water. Together, they make mush. Eventually you get tired of eating the mush. Maybe heat the mush? Eventually you get tired of eating even warmed mush. Maybe just heat the moisture right on out of there, to de-mush it. Hey! Now you have bread."
"Who among us hasn't enjoyed the simple, rustic pleasure of wiping the delicious grease from a plate of food using not a napkin, but a donut? Or sitting down to a bowl of hot soup and a nice buttered hunk of donut, for dunking? Or taking some tasty sliced meat, cheese and vegetables, and layering them between one iced strawberry donut and a second iced strawberry donut?"
Bread originated from combining grains, water, and heat, transforming mush into a dry, chewable staple that enabled shared human culture. Donuts are framed as a bread-like, versatile food used to mop grease, dunk into soup, sandwich meats and cheeses, and even substitute for toast. The imagery emphasizes sticky pink icing, vanilla glaze, sprinkles, and deep-fat frying. Two home bakers, Kelsey and Chris, undertake the technical challenge of recreating Paul Hollywood's Glazed Donuts under the time constraints of a televised Bread Week, expressing genuine delight at being assigned such a task.
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