Thread: Fresh bread

When my daughters were small I made all of our bread the traditional way. After the ex and I divorced maybe 20 years ago, I bought a bread machine and have never looked back. I still bake bread once or twice a week in a bread machine which is all my wife (replacement:-) and I can use. Our staple is whole wheat with a ripe banana and a handful of raisins added. It makes great toast and is good for sandwiches.
Ken

I have a problem with bread. My wife and I went on honeymoon to Normandy, to Hon Fleur. Lots of nice places to eat. Anyway, I had to have Mussels in White wine on one occasion, I ate all the bread (and there was a pile of it- warm buttered french bread mana from heaven) as you have too with all that lovely sauce.
I asked the rather snotty waiter "please can I have some more" ala Oliver and he lookked at me daft.
My great grandmother was French and I think I got a bread addiction from her.
Yes, I have a bread maker, I was getting really rather good with it, then we moved, now I'm going to dig it out

I have made my own bread for about 20 years. The problem was that I did not always have the adequate windows of time to make it. I finally caved in and bought a bread maker a few years ago. I don't like the fact that I cannot use it for pure sourdough bread, but I do like the convenience of it. Whenever possible, I do a few real loaves in my Big Green Egg grill, which does a great job giving it a wood-fired flavor. However, most of my bread is made in my bread machine from my own hand-ground flour, which consists of millet, amaranth, quinoa, barley, spelt, kamut, rye, and wheat. I like having whole grain bread that truly is whole grain and not filled with high fructose corn syrup.
Given the ease of use of bread machines, I truly don't understand why anyone would buy the crap sold in stores.

I bake fresh bread from scratch once or twice a week usually. Some times it is white, sometimes wholemeal. What I love most about the baking is the kneading. It's such a wonderfully calming & forgiving activity. Then after it has proved, been knocked back, reproved & baked, mmmmmmm fresh warm bread with butter.

Yup, you don't get that from the bread machine. All you get is the bread.

I love making yeast breads when I have time. Typically in the spring & fall I make a few batches of cinnamon rolls and take to work. Gets the work week off to a great start when everybody has sticky fingers & happy bellies. I use a recipe my mom has from a 1960s era Betty Crocker cookbook.

when i was in iraq we had a civilian that worked with us and she would make us fresh bread 2 or 3 times a day. i was amazing and i have been planning on getting a bread maker ever since i got back in march but just never got around to it. what kind would those who use them reccommend.
thanks

-dan-

I just started some yeast, flour, and natural dark brown sugar fermenting in my mixer bowl about an hour ago. I'm not exactly sure how it will end up as I am not following a recipe but I can tell you one thing, it will be soft, warm, fresh, wholesome, and yummy! I'll let y'all know how it turns out.

Happy baking

Nine hours later I added Sierra Nevada Pale Ale and flour, kneaded in the Kitchen Aid, and let rise. It is 1:30 am central time and the bread is about to go in the oven. Fresh egg sandwiches in the morning, later morning, for sure!

I make my own Rugbrød. From Spelt, Svedjerug & Kamut. I have a sourdough in the fridge. It takes less than 15 minutes to knock it together and pur it into a mold where it sits for >8 hours before the baking.
Tastes wonderful and everything in it is organic.