I have used my breadmaker a fair bit, but lately have made a lot of bread without it by using this recipeDon't be put off by the mention of a pizza peel or baking stone, you don't need them. You don't have to use the steam method either, it bakes fine either way. It's a super-easy recipe: Put water, salt, yeast (and herbs if you want) into plastic container, stir, let rise a couple to few hours, then either use or store for up to 2 weeks and pull off/shape/rest/bake. I made a round loaf the first time but usually just put some baking paper in a rectangular bread pan and shape a loaf to fit it. No kneading, no rising and doubling or anything. Easy and tasty, similar to a light sourdough
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What kind did you get? Let me know how you do with it.
Enjoy and have fun with it. I usually use the basic white and basic wheat recipes in mine. I've also got a recipe for rolls that you do the dough in the bread machine but then bake them in the oven.
Cool! I think mine supposedly makes jam but given that we don't have room to store it & don't go through a lot of it I haven't bothered trying it. I used to make jam in the US from scratch without a bread maker so if I wanted to do jams it wouldn't be a big deal for me if I didn't have that function.
I did want to say that on the Artisan Bread site I linked you to with the recipe they have 2 books. They have their usual Artisan Bread In 5 Minutes book, but they also recently brought out a Healthy Bread in 5 Minutes book. I haven't seen either book but think it's along the same lines as the recipe I gave you but with some healthier recipes and stuff. They do post some recipes on their blog but supposedly both books have tips for getting the most out of the recipes as well as the recipes. The regular book is on my wish list, I think I'm going to ask Mom or C for it this Christmas.
by way of thanks- here is a soup recipe posted by one of my friends, reckon you may like:
How to make this soup:
Get 2 qts of home made chicken stock from the freezer Chop a yellow onion, 3 carrots, and 4 stalks of celery Saute them in olive oil in a big Dutch oven over medium heat Pinch of sage, salt and pepper generously Rinse about 2 cups each of brown lentils and short grain brown rice Add them to the pot Add the frozen stock Bring to a boil, then simmer til the lentils and rice are done, about 40 min Chop about 2 cups of sorrel, and finely chop a little bunch each of parsley and cilantro Turn off the heat on the soup Add the sorrel, herbs, and a frozen ice cube of lemon juice Check salt and pepper Serve
You could easy add more greens to this, including more sorrel. I was just trying it out.
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question for you on thrifty households - I remember you posting in the past about bread making - do you use a breadmaker or other ????
Getting frustrated with availability of good bread in supermarkets ..... sigh
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I do 3 1/2 cups of regular flour, 2 cups of wheat and 1 cup of rye, buckwheat or corn.
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Enjoy and have fun with it. I usually use the basic white and basic wheat recipes in mine. I've also got a recipe for rolls that you do the dough in the bread machine but then bake them in the oven.
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I do plan to have fun though:)
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I did want to say that on the Artisan Bread site I linked you to with the recipe they have 2 books. They have their usual Artisan Bread In 5 Minutes book, but they also recently brought out a Healthy Bread in 5 Minutes book. I haven't seen either book but think it's along the same lines as the recipe I gave you but with some healthier recipes and stuff. They do post some recipes on their blog but supposedly both books have tips for getting the most out of the recipes as well as the recipes. The regular book is on my wish list, I think I'm going to ask Mom or C for it this Christmas.
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How to make this soup:
Get 2 qts of home made chicken stock from the freezer
Chop a yellow onion, 3 carrots, and 4 stalks of celery
Saute them in olive oil in a big Dutch oven over medium heat
Pinch of sage, salt and pepper generously
Rinse about 2 cups each of brown lentils and short grain brown rice
Add them to the pot
Add the frozen stock
Bring to a boil, then simmer til the lentils and rice are done, about 40 min
Chop about 2 cups of sorrel, and finely chop a little bunch each of parsley and cilantro
Turn off the heat on the soup
Add the sorrel, herbs, and a frozen ice cube of lemon juice
Check salt and pepper
Serve
You could easy add more greens to this, including more sorrel. I was just trying it out.
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