Bread Machines and homemade food

Thats what I do. I've been making bread all day. I think it turns out nicer if you bake it in the oven.

I agree. The bread machine is too humid that bread is too moist for my tastes, like a pound cake. I'm lucky, i have a great, natural, additive free, bakery nearby. Their bear claws can make you cry.

Yum...I had been thinking about homemade bread. I used to make it by hand. When I was in the mountains, I'd set it to rise in the west kitchen window. The aroma just from that would fill the house. We always had fresh bread, fresh cinamon rolls, and bisquits.
I've been thinking about baking my own again. My mouth waters just thinking about it.

I like how after all the relentless consumerism, we are going back to reality.

I'm taking a sewing class tomorrow and a crochet refresher next week. I plan to make all the Christmas presents this year. Hand made soaps, hats, scarves and mittens. I want to make some for seniors too. My Joann's offers a Stilton cake decorating class and I make take it as well, for holiday cupcakes and donate to a bake sale.

One nice thing about doom and preparedness in general, is that it's easy to figure out good gifts for family. I mean there are some really cool things you can give to help them prepare- even the gift of knowledge, such as a book.

Last year I gave my parents a years supply of home food storage, #10 cans in boxes of 6. Not thoughtful now, but it will be nice when things get crazy and everyone needs food. A lot of people don't respect the true fact that an adult person requires approx. 700 pounds of staple food annually to barely survive. That's eating 3 meals, but probably still hungry a lot.

I fear for our brothers and sisters that think they're ready with a case of MRE's and some water bottles. Family of four = 3200 pounds of food for a year. Can you say that you've got that much?

*2800 pounds for four people annually. 3200 for a family of four with a pet.

"It doesn't stay as fresh as long, but it's delicious and much healthier than the store bought stuff with all of the preservatives and high fructose corn poison."

Blah. You obviously do not go to the right store for bread. Its called a Bakery. Fresh bread, every day including such wonders as pumpernickel, rye, whole wheat.

Saved both your links to fave's OP.

The book looks amazing.

As a lacto vegetarian I eat LOTS of carbs (nutritious) in the form of breads and it's difficult to find healthy loaves.

I'm very interested in serving hot fresh made bread every day.

Thanks!

Yes, but by the time you've gone to the bakery you could have made your own... and be slicing it while it's still warm!

Yummy!!

I wish we had a bakery. Population of the nearby town is 3950 people. So yes, I refer to the commercial "bread" sold at grocery stores. The kind that will sit in the bag for 3 weeks, hot & humid yet still not be moldy. Probably radioactive.

Here's tip for you--

Eat whatever you want and get plenty of exercise. You won't have love handles no matter what you eat if you exercise enough.

I eat whatever I want whenever I want-potatoes, bread, red meat, sugar. Then I exercise an hour and a half every day.

No love handles.

And I saved wasting money on a juicer so I could assume that condescending tone on internet forums.

Latest studies indicate Alzheimer's is a form of diabetes of the brain. So if we cook in iron ware like skillets, are we getting our daily requirement of iron? Hardly how it works.

I used to make bread with a machine and think I will get this book and try again. Loved it. Wonderful recipes online like Cheese/Dill and Cheese/Italian, etc.

Carbs are good for fast energy and keeping warm in very cold weather. All things in moderation. It's the total number of caloric intake that contirbutes to weight gain.

No one is suggesting that you sit down and eat a whole loaf of bread, ffs! A little common sense is in order.

There are no additive free bakeries in the US. They all use bleached flour which causes diabetes and numerous other nutirition degenerative diseases.

The bread may taste good but so does sugar filled ice cream.

Nutrition is what we are after and bleached flour is deadly, and ment to be. It is a bio-weapon.


[link to www.youtube.com]

Freshly ground wheat is the best! After 48 hours the oil in the germ begins to go rancid so I store any leftover flour from making bread in the fridge. Whole wheat flour sold in stores is always rancid.




Aluminum is also used in anti-perspirants. I use a pinch of baking soda after a shower instead.

I agree. My bread is made with sour dough mix, which has its own water. Thus, if the sour dough is a bit soupy, I withold a small amount of water, but not so much as to make a stiff dough. A little thin, and the dough evens out, rather than lumping up at one end of the mixing/baking container.

In any event, I LOVE my home made bread! All I've eaten since ... for years.

You can make anything you want. 12 grain, cinnamon raisin, whatever. The new ones even come with recipes for meat loaf, believe it or not.

Zojirushi is, IMO, the best.

But, no matter how you do it, the concept of home baking is the way to go!

..."Aluminum is also used in anti-perspirants. I use a pinch of baking soda after a shower instead"

Mix a little olive oil with baking soda to make a thick paste and rub on; found this here at GLP I think, and this works.

got this off the web a few months ago. Works great, especially for pizza. The Mother Earth News site has basic directions. I have weak hands so the little to no kneading in this method works for me. Never got the book. Is it worth the added cost?

use wheat flour and it will stay fresher, longer than white. also healthier.

Artisan Bread in 5 Minutes a day.

Also it makes excellent skillet bread like english muffins.
If you can't wait for the whole time to bake bread. This is my preferred way of cooking this. Split and layered with fresh fried bacon.

awwww fuhgedabout the aluminum in the bread machine pan, relax, it's coated with teflon!
Anyhow, you get your daily aluminum requirements from the chemtrails, purty neat huh?!
But thanks for the artisan bread/zoe bakes link, looks really good.

You're getting more aluminum exposure from chemtrails in the sky than from your bread machine. Plus mine is teflon coated steel (not much better I know).

[link to www.motherearthnews.com]

Here is the ad filled link. Use larger bowl than given in instuctions if your in the warm south and use uncloridated water. The bulk rises a lot even in refreg. also use less salt.

I promise not to post for five minutes......

Dunno bout y'all but here's my bread recipe.

First I buy my flour. I prefer the 'King Arthur' brand.

Use a 1/3 measuring cup.

10 measures/scoops of flour. Fold in a half stick of butter in pats. Add a pinch of salt. Add a spoonful of yeast.

Last add 4 measures of milk. Push start and walk away.

If you love homemade hot bread, you'll love this website...

[link to www.thefreshloaf.com]

I bake my own - haven't bought bread in years. I don't use a bread machine, I use a mixer - a Mix-n-Blend II with an auto knead button -
[link to www.blendtec.com]

Everything at my house gets cooked in cast iron, even the bread...

Substitute for non-stick cooking spray (so the bread won't stick to the pans...)

1/2 C. Shortening
1/2 C. Vegetable Oil (can use canola, or corn oil)
1/2 C. Flour

Mix with an electric beater until mixture resembles marshmallow cream. Store in a container with a lid in the cupboard and brush onto pans with a pastry brush, or use a paper towel.

*You won't need cooking spray, or to 'grease and flour' anything in the future if you use this. And, it won't stain your casserole dishes like non-stick cooking spray does...*

The five minutes per day method works very well with whole wheat (those including germ) flours due to the softening of the course parts.

I love home made bread, but often have problems with the rise, as my old house is cool and damp a lot of the time. I have left it over to my neighbor, and I have focused on cheese. It is not ideal to make these in the same kitchen anyway, as the bread yeast tends to contaminate the cheese, so our system works well. We each do our own thing, and swap.
here is a link to a good starter page.
[link to biology.clc.uc.edu]
When geocities went, I lost my favorite page, but had printed it all out first.

I also garden, can, dry, and ferment a lot of produce to get us through the winter. I do probably have well over the 2000 pounds for our large family...but no mre's, just local dried beans, grains, my own and my neighbor's produce, my cheeses from my own cow, and meat from ours and the neighbor's farms canned, dried, and frozen. Our farm is off grid as well.

My advice to prepare is to network..find likeminded individuals within your community, and share your strengths. We have a gardener, a baker, a dairy maid (ME!), a meat farmer, a woodworker, and some others, and we have cooperatives for the big jobs. In some ways like the Amish, who are our neighbors, but in some ways all our own. I believe this is the best way to ensure your food safety.

Peace!

Oh, and another great place for some of the equipment for dealing with your own food is Pleasant Hill Grain.

[link to www.pleasanthillgrain.com]

I had a bread machine - gave it away.
Got one of these Ktec machines and use the oven.
[link to www.harvestessentials.com]

Grain should be ground 5 minutes before you use it so it doesn't oxidise. Whole grain goes rancid in 24 hours unless frozen - so what does that tell you about the "whole grain" you buy at the store?

to any body who wants to buy a bread machine, dont go out and buy a new one,but go find a used one at a thrift store. $5 or $10 at the most.

you wont be sorry because you will not be using it after a couple of months,and you will feel like you wasted your money if you buy a new one.

other than that they are great machines.

that is true. Btw Dr. Jan Klucik proved the connection between increased aluminum intake and Alzheimer already in 50 and 60-ies of the last century. Nobody believed him that time.

Hey guys I am new with my bread machine.

How about sharin some of your favorite recipies?