Bread Machines

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Be prepared to Diet !

My parents bought one, at first it was great they had fresh hot bread. They had it with each meal home made soups, stews, toast in the morning, sandwiches at lunch, they loved it. they were going thur a loaf every two days.
Well after a few months and quite a few extra pounds they moved it to the basement they were gaining to much weight.
I'm not anti carbs, but you will not be able to stop with just one slice. Happy kneading !
:>)
 
I'm planning to get a Panasonic breadmaker *real soon* as in, as soon as I can find one in a local store. There's something majorly cool about the idea of measuring a bunch of ingredients into the machine, pressing a button, and having a nice fresh loaf of bread pop out in four hours. Also....

a) I don't have time to be a chef and bread takes a decent amont of time.

b) $4 a loaf at the store vs. $150 for the bread machine, will pay for itself in less than a year.

c) Fresh is better anyway. Lightly toasted and with a little butter or jam... mmm...

d) That machine plus a few large sacks of flour & other ingredients = way cheaper than stocking up on MREs to get through a month or two of self-quarantine during the probable avian flu pandemic some time in the next couple of years. One could live on a loaf a day for a month or two if need be, plus various other supplementary food items.

e) And in any case, bringing a fresh loaf along when visiting friends will probably make them happy which is always good.
 
And wait till you program your first loaf to be ready 10 minutes before you get up in the morning, literally waken up by the aroma of freshly baked bread!
 
Thor

HELL YEAH!

My mom had a bread machine that would run during the night. The aroma, like coffee, makes you jump right out of bed so you could spread butter on that hot piece of bread.
 
I've got one, too.

I was at a thrift store one day, and one caught my eye.. it was only 10 dollars, or something ridiculously inexpensive. It was a Williams-Sonoma private label, with all parts and the owners manual. I got to the register and learned it was half-price day, so I got it for a steal. Gave it to my other half... we've used it a handful of times, but has gone into storage with the rice steamer, pizza cooker, and other gadgety sort-of appliances... Maybe I'll pull it out. :) We used the pre-packaged mixes available at the grocery store.. so much faster and just as tasty.

~Fred
 
Aromatherapy!

Jason, I doubt there exists an aroma as welcoming and good feeling as freshly baked bread, in the morning at least. I always bake fresh bread on weekends. I program the machine to end the baking cycle 10 minutes before wake up time. I wouldn't change that feeling for anything in the world. It instantly "right moods you" for the rest of the day!
 
However!!!!!!

When using the TIMER...DO NOT use ingredients that will spoil at room temperature like fresh eggs and fresh liquid milk!

When I use the timer on my Breadman (rarely,) I use POWDERED milk, and put it on top of the flour and just below the yeast, and I do not make egg breads at all.

Milk and eggs will spoil very readily at room temperature. The bacteria zone is above 40F and below 140F! Keep cold things cold, and hot things hot.

Some stores have dried eggs, too. Or dried egg can be ordered through KingArthur Flour.

Just a food safety reminder.

Lawrence/Maytagbear
 
Bacterial Infestation

There was a time I considered my gut invinicible because of my dirty unwhashed upbringing.
I am advised because of the luekemia and lowered immunity to watch it, but it takes a lot of fun out of life.
In other cultures eggs are not routinely refrigerated and sometimes milk is served at room temperature.
Think of bacteria using liquids as a swimming pool to move through the ingredients in search of a food source. That is why dehydration inhibits bacterial growth, there's no way for them to move.
The chances of getting a food borne illness from milk and eggs in baked bread are slim.
If it is your livelyhood to make food for the public or if your are serving an at risk population you cannot be too careful.
Food safety laws were first written by the Jews long before Christ. They made sense then and they make sense now.
Some of the brouhaushaus over food safety is carried to extreme but at least it gets the attention of the lowest common demoninator.
Powdered milk products have long been used in commercial breadmaking for flavor and adding to the formation of gluetin during the kneading process.
Eggs make bread more tender and slow stale out as does added fat. They are available as powdered, powdered egg whites and liquid pastuerized.

A women left a note for the milkman and asked him to leave 10 gallons of milk.
Thinking it was a mistake he asked her if she meant 10 quarts.
"No," replied the women, "I have a terrible skin condition and the doctor has advised milk baths."
"Pastuerized," inquired the milkman.
"No, just up to my elbows," said the women.
Kelly
 
A glass of wine a loaf and bread and thee...

Gary,
I wish I was closer. I can get bread from the flour canister to the table in 90 minutes. My problem is finding venues to get rid of the stuff I make.
Kelly
 

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