http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x73561Oh my.
As usual, the primitives making life more difficult than it has to be.
pscot (1000+ posts) Thu Jan-07-10 11:16 AM
Original message
Do you make most of your own bread?
The bread I use for my morning toast recently increased in price by a dollar a loaf, to $4.75. In response, I've started making my own. In the interest of efficiency I'm wondering if I can make a large batch of dough once a week or so to bake as needed. If anyone is doing this I'd like to know how you order the process.
I thought Benito Bo was going to take care of inflation.
Benito Bo's been around how long now?
Warpy (1000+ posts) Thu Jan-07-10 12:22 PM
THE DEFROCKED WARPED PRIMITIVE; #09 TOP PRIMITIVE OF 2009
Response to Original message
1. Artisan Bread in 5 minutes
AKA Ain5 on this board, is what most bulk bakers here use. I've found the NYT no knead bread recipe more suited to a person living alone, so that's the one I use. Both have been discussed at length in this forum and both can be accessed via Google.
I bake all my bread in winter, although I do get lazy in summer when I don't want to heat the house up and there's too much wind to use the solar oven.
Your own bread will be tough to get used to at first but the taste is so superior you will do it in record time. Commercial bread will be a letdown, only to be used when you've been ill or can't get around to baking for any other reason.
grasswire (1000+ posts) Thu Jan-07-10 01:49 PM
THE WISCONSIN FARMERETTE PRIMITIVE
Response to Original message
2. no
I always buy the best quality whole wheat bread on sale, so I never spend more than $2.50 for a loaf. If I happen to get there, the local bakery outlet store has those same loaves for $1.25, day old. We like really nutty seedy bread. I am lucky to be within shopping distance of Dave's Killer Bread and Bob's Red Mill stores.
yellerpup (1000+ posts) Thu Jan-07-10 02:00 PM
Response to Original message
3. Yes.
I make the NYT bread once or twice a week and I make it in a variety of flavors by varying the type of flour used. For variety, I make cornbread, oatmeal muffins, whole wheat pita, both corn and flour tortillas and biscuits. The NYT bread recipe using unbleached bread flour + whole wheat costs under 90 cents a loaf. Most of the quick breads are a little more expensive depending on the amount of fat and dairy in the recipe as well as added in extras such as nuts, fruits, and seeds.
surrealAmerican (1000+ posts) Thu Jan-07-10 02:17 PM
Response to Original message
4. About a year ago, I finally decided to do just that.
The "everyday" toast and sandwich bread I bought was not as cheap, tasty, or nutritious as what I could make at home.
As an alternative to what you're suggesting (making lots of dough, and baking single loaves), you might also consider baking multiple loaves and freezing them, to defrost as needed. If you have the freezer space, it's very convenient.
Tesha (1000+ posts) Thu Jan-07-10 03:30 PM
Response to Original message
5. yes, you've got it right!
All the breads I make, I bake some portion - because there's only 2 of us, and store the rest in the fridge until we've used up what I've baked.
I keep a plastic container in there and keep refilling it, so my breads pick up a wonderful sourdough-like flavor.
We ran short during the holidays and we bought a loaf of the in-store bakery "italian" bread.
It was the first we purchased in months and months and it was terrible!
It's so incredibly easy to make it yourself... the only drawback is that you get spoiled...
This works for us because we prefer batards or long thin loaves. With sandwich loaves it's a little harder... when will they make a short loaf pan?
Now, the above primitive's just being silly or stupid, or both.
There are pans in which one can make short loaves, but because the word "bread loaf" isn't used in the description of the pans, the above primitive doesn't imagine they can have that use.
Damn.
Are the primitives dense, or what?
ginnyinWI (1000+ posts) Thu Jan-07-10 07:13 PM
Response to Original message
6. I have some in the oven right now.
The artisan bread in five minutes recipe. I don't know how well it will do because I started late and it only rose for 15 min before being thrown in the oven! We, as they say, shall see.
I decided I needed some to go with the Greek Lasagna we're having tonight. Spinach salad and red wine too.
denbot (937 posts) Thu Jan-07-10 07:26 PM
Response to Original message
7. I just put 2 loaves in the oven
We are not yet baking most of our needs, but we are moving in that direction.
housewolf (1000+ posts) Thu Jan-07-10 08:25 PM
Response to Original message
8. The "Artisan Bread in 5 Minuets a Day" has several loaf-pan breads in it
White, soft white, buttermilk, whole wheat
They just require non-stick loaf pans (well-greased) because the sticky-ABIN5 dough will stick to regular loaf pans.
DU AdBot (1000+ posts) Fri Jan 08th 2010, 09:07 AM
#06 TOP PRIMITIVE OF 2009
Response to Original message
How I Get Free Bread
Thanks to this website, I never have to
pay for bread any more.
