Subj : Re: Bread
To   : JIM WELLER
From : Dave Drum
Date : Tue Oct 04 2022 05:23:00

-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> used bread stores have more-or-less disappeared

 JW> The times they are achangin' but bargains still exist. Supermarkets
 JW> have dated half priced bread in store since they no longer return
 JW> unsold loaves to the factory.

 JW> Plus there's a huge business these days with frozen bread dough that
 JW> gets shipped to the store, thawed and baked in store.

 DD> That being said - I don't buy bread often as I don't eat enough of
 DD> it - even if long shelf life - to keep it from going stale

 JW> Consider making your own and freezing it. One of my specialty pans
 JW> makes 4 mini loaves instead of one standard loaf. And muffin tins
 JW> are great for buns. With buns and small loaves you can thaw small
 JW> amounts at a time.

 JW> Homemade bread tastes way better, is much cheaper (a 10 kg bag of
 JW> flour costs just $10 and makes 22 loaves) and you have control over
 JW> the ingredients, so no sketchy additives.

 JW> 20 minutes active time over a 4 hour period on a Sunday afternoon
 JW> can set you up for a month.

That's all true. But I just don't eat that much bread at home. Really.
I have a breadmaker and the slicing guide for the baked loaves. When i
made my own bread I found that the bread machine reduced the labour
involved by a considerable amount. Dump your ingredients, press for
the "dough cycle" and go on to other tasks until the machine beeps and
it's yime to put the dough into a loaf-pan or onto a baking sheet.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Olive Cheese Bread
 Categories: Breads, Vegetables, Herbs, Cheese
      Yield: 12 Servings
 
      1 c  Warm water; 125ºF/52ºC
      4 tb Olive oil; divided
      3 c  Unbleached flour
      2 ts Sugar
    1/2 ts Salt
      1 ts Italian seasoning mix
    1/4 ts Garlic granules
      1    Packet cheese mix from a box
           - of generic Mac & Cheese.
      1 pk Active dry yeast
      1 c  Pitted, oil cured olives;
           - chopped
      1 md White onion; peeled, chopped
           - small
           Cornmeal
      1    Egg white; beaten
 
  Use two TB of the olive oil to saute the onion and
  olives until the onion is translucent. This does not
  take long as you have chopped them fine.
  
  Place ingredients except cornmeal and egg white in bread
  machine pan according to manufacturer's directions.
  Process on dough setting.
  
  Sprinkle ungreased cookie sheet with cornmeal. At end of
  dough cycle, remove dough from machine; place on lightly
  floured surface. Punch down dough (If dough is sticky,
  knead in additional flour before shaping).
  
  Shape dough into baguette-shaped loaf about 12" long. Place
  loaf on cornmeal-coated sheet. Cover; let rise in warm
  place, 80º-85ºF/27-29ºC, for 20-25 minutes or until light
  and doubled in size.
  
  Heat oven to 375ºF/190ºC. With a sharp knife, make one deep
  lengthwise slash in top of loaf. Brush loaf with egg white.
  
  Bake at 375ºF/190ºC. for 25-35 minutes or until loaf sounds
  hollow when lightly tapped.
  
  Makes one 12 slice loaf.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... The second one makes you wish you stopped at one.
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