(Read all the fine print here.)
I make my bread in the bread machine almost every day. I used to do it using my Kitchen Aid mixer and I do miss the potato bread recipe from the Tassahara cookbook, but for now I’m using my bread machine. I was very fortunate to get my machine brand-new on sale at Kohl’s about 8 years ago for only $20. It’s been a great machine – the perfect size and never broken, despite being used several times a week. I love being able to dump the ingredients in, select the dough cycle, and voila, having a dough that rises perfectly and makes great bread.
My homemade bread recipe comes from my bread machine manual. I have used bread flour to make the recipe and the combination posted below; both work equally well.
3 cups all purpose flour .27
1 cup whole wheat flour .13
3 T. olive oil .51 (this could be cheaper)
3 T. organic sugar .03
1 1/4 cup water ~
1 T. yeast .03
Total: .97 for 2.5 lb. loaf of bread
Note: After the dough rises in the bread machine, I transfer it to a Pampered Chef stoneware loaf pan and let the dough rise in my oven with the light on for 40 minutes before baking at 350 for 30 minutes.
I could get day old bread at Shop Rite for $.75 loaf, but I need room to store the 2-3 loaves we use weekly, plus the loaves typically have extra ingredients in them, like chemicals. A more nutritious loaf of bread probably runs about $2.50 to $3 at Shop Rite and not much less at my local Pepperidge Farm outlet. I also need to factor in the time and gas for stopping at the outlet.
A homemade loaf of bread is similar in usefulness to cloth diapers in my mind. I can make the bread whenever I need it as long as I keep the ingredients on hand. I never run out of diapers when I’m using cloth since I can wash every other day. It’s a good thing. Smile.
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