Bread machines - do you use your's?
Replies: 16 - Last Post: Jul 1, 2012 3:02 PM Last Post By: Midwesterner
Jun 24, 2012 4:47 PM
Bread machines - do you use your's?Just got out my bread machine for the first time since December (I think), and am making a loaf of Oatmeal Molasses bread. Cookbook fell open to a recipe page I'd marked as Very Good -- in 1993! - so that's the one I'm using. I really did not want to go to the grocery store again tonight just for bread, after a major shopping trip yesterday for everything else. Someone failed to notice we had only one sandwich's worth of bread remaining (ooops).
How often do you use your bread machine? I tend to make only specialty breads in mine, particularly from October - early January for various holidays and also to have with soup during cold weather.
Jun 24, 2012 6:40 PM
Jun 24, 2012 8:52 PM
Jun 24, 2012 9:17 PM
Jun 25, 2012 11:46 AM
4mockchoc - The recipe is Sweet Oatmeal Bread, from the Bread Machine Magic book. Here's a link to the book recipe online http://www.breadmachinemagic.com/bmme.html
The recipe makes a sturdy, easily sliced loaf that's similar to standard whole-grain bread for everyday sandwiches.
I like this book's recipes because they've done the testing in various machines and note recommended quantity changes. For my machine, I needed to use a full packet (2 tsp.) of Rapid Rise yeast, and 1.25 cups water. Last night I also used all-purpose flour rather than bread flour, and still got a very nice loaf.
If you want a WOW effect for a loaf of dinner bread, I'd suggest that you also make this buttery Italian Herb Bread for your MIL. Note that these quantities are for a smaller 1 pound loaf
Italian Herb bread.
1 pound loaf
1cup +1Tbsp water -80 degrees
2 3/4 cups flour
1 T dry milk
1 T sugar
1 1/2 t salt
2 T grated Parmesan cheese
2 t Italian seasoning
2 T butter
1 1/2t active dry yeast or 1 t fast rise yeast
Jun 25, 2012 12:04 PM
5I was curious about the cost of my homemade bread. Looking up pricing for the various ingredients online from the upscale grocery in the area (which conveniently offers shop online, pick up at the drive-thru lane as well as a home-deliver option), I calculated the ingredients cost as $1.93 for my 1.5 pound loaf that yielded 16 slices. Compares favorably with the store's on-sale price of $2.49 for a same sized loaf of honey whole wheat bread, and is much less than the priciest $4.50 for 20 oz. loaf of 10-grain bread. This recipe has no milk or butter, which would have added to costs. Electricity for the 2.5 hours would be pennies, as was the cost of the water included the bread and the hot water/soap for cleanup afterwards. Cost of gasoline to get to/from grocery store for a bread-run would balance that out.
Jun 25, 2012 2:49 PM
Jun 26, 2012 10:01 AM
7I've probably only used mine a dozen times in the 10 years I've had it. Certainly hasn't earned its keep - I know this because just about every time I decide to use it, I realize that my yeast has expired. (I don't bake, so the bread machine is the only thing I use yeast for.)
I did manage to use it a few weekends in a row once - set the timer so that fresh bread was ready when we woke up on Saturday morning - and that was lovely. Might try to get myself doing it again this coming winter.
Jun 26, 2012 3:30 PM
Jun 27, 2012 5:57 AM
Jun 27, 2012 7:31 AM
10At one time, I went on a campaign of making all my own bread, by hand.
It was a nutritional disaster.
Most recipes make 2 loaves. No matter how much you vow abstinence, you eat the first one hot out of the oven, slathered with butter. The second one lasts maybe 24 hours. Then you have to go out and buy more butter.
Jun 27, 2012 8:31 AM
Jun 27, 2012 3:53 PM
12Don't have one.I do a major bread baking about every 3 weeks usually making about 8 -10 loaves. This includes 2 Italian recipes and a basic whole wheat and sometimes something special-- olive loaves last time. I used to do all of it by hand but now have a large Kitchen Aid stand mixer to help. It took me a while to get used to the mixer but all is well now. And my hands and wrists are grateful. (The loaves freeze well and we thaw them as necessary.)
Jun 27, 2012 10:00 PM
Jun 27, 2012 11:45 PM
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