since I decided to start taking pictures, I thought I would photograph some of the things I make a bunch but never take pictures of.

I’ve started making bread pretty regularly. I only buy bread now occasionally out of convenience or from the bakery, pastries and such that I don’t want to bake or hotdog/hamburger buns which never taste right when I bake them. (always to heavy)

The recipe that I am using today:

(Sorry the picture isnt perfect) Its on page 75 in “The Bread Lover’s Bread Machine Cookbook”

I did adjust the recipe slightly and I will talk about the small changes I made and why…

Hopefully you can read the recipe above or have the book, the recipe I used was:

1 1/8 cup water

2 eggs

5tbs butter

4 cups flour

1 tbs wheat gluten

1tbs dough enhancer

1tbs sugar

2 1/4 tsp yeast

2 tsp salt

This is for the 2 pound loaf.

This is my bread maker.

Inside of my bread maker.

So I’m getting everything out, getting my ingredients together. The first thing I do while I am gathering everything else, is I proof my yeast. I totally deviate from the bread machine recipe. I know that but I grew up making bread with my mother, weekly as a child (Jewish remember? Jews make Challah either Thursday evening or Friday morning/afternoon before sun down.), and I still enjoy making bread by hand, its just so much easier in the bread maker.

To proof yeast, I mix the sugar in the recipe, warm water and the yeast, mix gently and set aside for 5-15 minutes.

I prefer to use bread flour rather than regular flour, the difference in the two is that bread flour has more  gluten strength, and more protein.

I add dough enhancers and vital wheat gluten to my bread mix almost all the time.  Dough enhancers improve the taste and texture of bread and helps to preserve. Wheat gluten helps to strengthen the dough and gives greater elasticity.

Here is a picture of the proofed yeast, you can see that its become a foam.

All ingredients added, I don’t bother with making a well for the yeast in the top since I’ve already proofed it, but if I were going to set the timer, I absolutely would.

Here it is mixing.

This is about a 1/3 of the way through mixing.

After mixing, Here is the display, you can see that its set to 2 pounds, medium colored crust, and will take about 3 more hours before its done and can be taken out to cool.

Once the dough is completely mixed, you will need to remove the dough, I like to create a ball and spray with Pam it keep it moist during the rising period.

This is once the bread has been rising for about 45 minutes.

Its doesn’t tell me to but half way through the rising, I take it out, split the loaf at that point and re-position the dough.  I find often that if I am making a 2 pound loaf, and let it rise on its own, it rises to much and then falls back on itself. its no reason to not eat the bread, but its not very attractive.  (yeah yeah I know, one is bigger than the other, its not an exact science.)

Here it is a little more than half way through the baking.

Here it is, done and cooling. I split the loaves almost immediately, (sorry forgot to take a picture before I did it.

OmNom… The kids couldn’t wait, they wanted to try the Sweet Peach Jam I’d made yesterday on the still warm bread soooo… It was awesome!

Its not hard to make bread in a bread machine, and if you eat it like normal daily bread and don’t inhale it like a pastry its not a hazard to have around. I have a friend who gave her bread machine away because in 6 months she and her husband both gained upwards of 20 pounds in 5 months she owned it because she would set the timer and have warm sweet bread every morning and they would split a 1 1/5 pound loaves. She said it was just to amazingly yummy to keep in her house.

I am a pastry person, but thankfully I like bread for breads sake and not as a constant dessert. Anyhow I plan on posting a page with a bread primmer on it shortly, but I can only post so much of the site at a time. I am doing this in my free time.

Making your own bread means that you know whats in it, it tastes better, and its super fresh! Not to mention cheaper.

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