For ages I’ve wanted to try making my own bread but honestly thought it would take a lot of time and equipment I didn’t have. Then the bread machines came up in conversation and I felt that wouldn’t teach me how to actually make the bread. But a link provided by a friend has rekindled that interest with new hope. Click here for “Five Minutes a Day for Fresh-Baked Bread”! If all goes well with this experiment, I’ll be purchasing the book. For my first attempt, I’m going to try the wheat bread.
- I added 2.25 oz of a pecan/peanut mix for a nutty flavor. I pulverized them in the food processor before adding the other ingredients.
- I decided to try sesame seed oil as my “neutral flavored oil”.
- I used almond milk instead of regular milk.
- I topped the bread with honey, oats and sesame seeds.
- Its best to add a cup or so of the flour before turning on the food processor to begin the mixing process, then add a cup at a time as it thickens VERY quickly and makes it difficult for the processor to mix.
- When they said it was “very sticky” they aren’t kidding!
- I prepped the bread, let it rise and then had it in the fridge overnight before baking – it was considerably less sticky and easier to handle.
- Olive oil is fine for greasing the pan.
- I baked two loaves of bread for 50 minutes then turned off the oven, leaving them in for an additional 10 minutes.
- Keep hands VERY wet while transferring dough to pans – keep bowl of clean water handy.
- Large bowl + loose lid = perfect for rising and directly to fridge.
Now we’ll see how long it keeps and what’s the best means of storage!