Current Mood: Cool

So I have recently picked back up the joys of homemade bread. It’s cheaper, healthier, and you know exactly what’s in it… err yeah, healthier. And of course, because I am a backwards person, I would pick the hottest time of the year to want to bake bread. So, rather than doing all of the kneading and timing and heating up the whole house with the oven, I am using my breadmaker. Not that I would be likely to do all of that other kneading junk anyway, but it makes me sound good.

So my recent bread mania has caused a couple of things land in my lap. I don’t know if it’s because I’m paying more attention to things that would go well with what I am currently needing or doing, or because I have good luck, but I have acquired both of these within two weeks:
#1: A Tupperware container that exactly fits a typical square breadmaker loaf. SCORE!
#2: A second breadmaker, which was a fancier model than my old one, free on Craigslist. SCORE! Hubby said, “Now that you have a new breadmaker, dear, you should put your old one away instead of trying to make two loaves at one time and taking up counter space the rest of the time.” Oh, he knows me too well. There are two machines on my counter, both making bread. Muahaha.

So I was going to write a post about using a bread machine, but I have found an excellent post already written. Saves on my carpal tunnel. I also love that her blog is called “Hillbilly Housewife,” because I’m only a generation off of the farm (and looking to move back) and I live in the Midwest. I’m adding her to my blogroll.

So I will be posting some bread machine recipes soon’ish. You know, maybe in the next day, maybe in a few months. It’s my blog, I post what and when I want. So there. Nyah. But I will give a bit of a preface on the bread making.

• If you don’t have a bread machine, get one used. It’s one of those appliances that many people use twice and never touch again. If you don’t have a manual, no biggie, just click the link above about bread machine basics. When purchasing used, look for these things: It has a hinged lid, it has a removable pan that the non-stick isn’t all scratched up in, and it has a mixing paddle inside. If there’s a power outlet, plug it in and press start to make sure it runs. It should automatically start mixing.
• Yeah, I’m vegan and I eat honey. We’re not going to play “vegan’er than thou” on my blog. I use local honey, because most of the crap in the store is just colored corn syrup. If you don’t want to use honey, substitute the same amount of molasses, corn syrup (light or dark), maple syrup (pure), or agave nectar.
• I use Bob’s Red Mill Egg Replacer. It’s kind of expensive, generally about $10 a bag, but it saves my researching substitutes for egg in recipes. And if you consider the amount of “egg” in one of these bags, it’s totally worth it, even for those of you that may not be vegan, but just don’t keep eggs around much (as we were pre-veg). It’s shelf-stable for quite a while.
• Buy fresh yeast, baking powder, and baking soda. These expire and can cause your bread to not rise well and/or be chewy. Bonus, if your baking soda and baking powder (which is a bicarbonate of soda product) are expired, put them in your fridge and freezer to get rid of the funk taste left on foods.
• I am not a flour snob. I know that there’s a difference in consistencies of bread flours, pastry flours, cake flours, etc, but I am not a fan of having 300 flours. I use all-purpose whole wheat for the most part. However, it’s good cooking knowledge to know the difference between the flours, especially because of the gluten content. Hey, look! I researched it for you. Also, check here for good substitutions. I do recommend having an airtight container for your flour to keep the buggies out.
• Speaking of flour, you’ll find that I typically use whole wheat. I have high triglycerides and I love carbs, so I’ve switched to “brown carbs” versus “white carbs” everywhere that I can. I love bread, so this is a good place to do the substitution.
• Yeast can die. Before you make a fabulous recipe, always make sure your yeast is active. First put in your water at 110 degrees (think nice warm shower temp), then yeast, then sugar (or syrup, honey, etc). Push the start button on your machine, let it stir a few times, then stop it, then let it sit for ten or so minutes. Your yeast should be foamy. If it is not foamy, your yeast is dead, and your bread won’t work. Also, store your yeast (opened or not) in a fridge. And if you’re planning on making very much bread, it’s a cheaper and easier to buy a jar… At my local store it was three packets (at ~2 1/4 tsp per pack) for $2 or 16 tsp for $6. That’s roughly three loaves versus roughly eight, and it’s a lot easier to store/measure from the jar. But it’s got to be used within six months of opening.
• Unless it’s supposed to be a chunky-style bread, always grind/smoosh/grate your fruits and veggies. Your machine won’t do it.

So. Let the bread recipes begin. All of my recipes will be vegan, and they have all been tested (some multiple times in perfecting). They are recipes I have mostly picked up from the Internet. Bon appetit!