Good revenue stream for them if they can convince you you HAVE to use their recipes! Everyone I know with a bread machine bakes from individual ingredients rather than always using a mix, but they have to be bread machine recipes - hand kneading recipes won't turn out. Many bread machine recipes require extra wheat gluten because the machine doesn't knead as efficiently as your hands would.
You've all just motivated me to bake today - thanks!
As for the expense of a bread machine, check out freecycle. I prefer to bake by hand, so when my husband stopped using his bread machine after being diagnosed with diabetes, I freecycled it. I guess it's never possible to be as clean as brand new, but it was in great shape when I gave it away.
I've perfected (for my family, at least) the Mark Bittman Jim Lahey NYT no-knead bread recipe recently. And I've made it whole wheat. It doesn't require any special equipment other than a covered pot - a glass casserole with lid, metal with a tight-fitting lid, or a cast iron dutch oven like I use. The original recipe is: www.nytimes.com/2006/11/08/dining/08 1m rex.html . I do everything the same, except that I use whole wheat bread flour in place of all the white flour, and add 3 tbsp vital wheat gluten. Great, cheap bread and no skill required! Keep in mind that leftover bread freezes really well.
So, that's how I handle bread. I've completely spammed the board with this recipe, but so many threads seem to call for it!
Bread machines are the greatest, I haven't bought a loaf in a very long time. There are great recipes at Spark too! I make 100% whole grain with wheat and barley flour, tastes so much better than store bought.
Pounds lost: 15.8
Fitness Minutes: (56,228) Posts: 8,656 9/8/09 11:47 A
Don't eat bread with ANY corn syrup in it, not just "high fructose" as in HFCS. Most breads have it, but good bread does not. It will probably cost you more (unless you can bake your own), but it is most defnitely worth it.
I'm just saying... Kelley
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