Confessions of a Bread Machine User

Hi, my name is Elwood and I have used a bread machine.

…Hello Elwood…

Yes, I will admit it; from time to time I have used my bread machine. And yes, when someone asks if I use a bread machine to bake my breads, I act somewhat indignant. My machine was a gift, but I’ve heard a lot of people say they bought them at yard sales. I’ve also heard some people say they have put them in yard sales. Most of the time my Breadman Ultimate sits on the kitchen self, but like every kitchen tool there are times when it is useful.

In the 10 years I’ve had my machine I’ve probably used it around 15 times. All this musing came about due to a bread making class. I’ve taken several classes and at least one participant asks about baking in a machine…pause for some fake indignity…Really, though, the machine works well for making dough. I have rarely used it to actually bake the bread, partly because of the finished shape and partly because I just like to feel my dough. I am all about the tactile. It’s a great tool for handling wet dough and holds a great temperature for the first rise. Don’t believe that you can make great bread by just adding ingredients and presto..bread though. I usually open the lid while it’s kneading and check the dough…too wet?....too dry? Make adjustments.

My machine has a trap door where you can put things to be kneaded in during the last part of the process. Raisins, Cranberries, nuts..whatever. It does a great job with that. When the dough cycle is done, I take it out, shape it, let it rise and then bake it in the oven. Are most people any the wiser? Probably not, most everyone is just amazed that you baked bread.

I decided to make a cranberry pistachio bread, a variation of a raisin bread that is in my bread machine cook book (gasp! Yes I have one). RusticEuropean Breads from your Bread Machine by Linda West Eckhardt and DianaCollingwood Butts. This bread starts with a biga that’s mixed in the machine and left overnight. The final bread came out well. But, let’s just keep the process our little secret.

Until our next baking adventure.

Beer Bread

Bread, slightly sweetened with honey, and beer, what could be wrong with that? I made the beer bread for our assignment this time around. I found this dough really easy to work with, but I thought it was a little dry..well, if I had actually used the right amount of beer it probably wouldn’t have been as dry. Gotta watch that halving of the recipe don’t you?

I had made some red beans and rice, and doesn’t that go with beer bread? A good friend brought some fresh asparagus; literally pick an hour before I steamed it…yummy.

BTW, has anyone been watching, TLC’s Extreme Couponing? I’m a totally hooked.

Until our next baking adventure.

Every Weekend Sourdough Loaves

Instead of making the pumpernickel and braided loaf that was our assignment this time, I just decided to make my normal every weekend sourdough bread. I know, kind of a wimp out but, rye just doesn’t go over very well here at our house.


I try to make 2 sourdough loaves every weekend for us to use during the week. I start with ½ cup of my cold starter and then activate it by adding 1 ½ cup of flour and 1 cup of room temp water. Let that work for 12 hours or so at room temp and then add 1 cup flour and ¼ cup room temp water. After another 12 hours it’s ready. Use it all and make your favorite bread. It will raise the dough in anywhere from 2 to 4 hours.

After activation




Dough



After Rise



Baked

 Last week we went thrifting for some props for my photos. Here’s what we got for less than 10 dollars. Can’t wait to photograph them.

Until our next baking adventure.