I’ll admit I have a bit of an addiction to bread. I always try to eat a balanced diet but bread is the one thing that I could eat way too much of. I have ‘comfort foods’ in all food groups and there are only a few foods – like seafood and olives – that I absolutely refuse to eat. Other foods in the ‘grains’ food group don’t entice me like a good piece of bread. I like pasta or rice but I could turn them down if I wasn’t hungry. A good piece of bread however I will never say no to.
I should clarify though that I don’t consider ‘white’ bread to be ‘real’ bread. White bread is like marshmallow fluff and doesn’t belong alongside good bread. Good bread has texture, weight and flavour. I haven’t bought white bread or buns for more than twenty years. I don’t even buy all purpose flour for anything other than Christmas Shortbread cookies. I modify all my recipes – sweet or savory – to use only 100% whole wheat flour, oatmeal and seeds.
I buy packaged whole wheat and seed bread for our everyday sandwiches and toast but many of our fancy snack and specialty breads are made from scratch. I have, long ago, done the whole mix, knead, let rise, repeat, bread making by hand thing but that was before I got my first bread maker. I can’t even remember how long ago that was but I do know I just killed my third bread maker.
As usual, in the morning before the children arrived, I had measured and added the ingredients to the bread pan, started the program and walked away. About an hour later there was an awful noise in the kitchen and the bread maker was dead. I had a brief moment of panic about the unmixed raisin bread we were supposed to be having for afternoon snack – then I decided I could finish it myself.
I scraped what I could get from the bread maker pan into a bowl, mixed it and hoped it was enough of the important ingredients. For the next few hours whenever I had a chance in between activities with the children I’d knead the dough a little and cover it again. I didn’t time anything – I wasn’t even sure how long or how often each knead/rest cycle should be – the bread maker always took care of that.
At lunch time I climbed up on a step stool to find an old loaf pan from the top shelf of my cupboard. The five-year-old commented “Geez Cheryl, why are you so short?” My “I am taller than you” reply may or may not have been out loud. I put the dough in the loaf pan to rise a bit more during lunch and planned to bake it at nap time. If I had been using the bread maker it would have been done already. *sigh*
While the children napped and the bread baked I read reviews and researched bread makers online. There were some really fancy ones but I wasn’t sure they would be worth the higher cost. My research was cut short as two of the children woke earlier than expected. Apparently baking bread works like a toddler alarm clock – I can relate.
The raisin bread was beautiful. The loaf pan makes a much nicer shaped loaf than any of the bread makers that I have owned. There were no holes in the loaf from the mixing paddles. The crust was so much nicer too – even on the ‘light’ cycle I find the bread makers create a very thick, tough crust.
I was beginning to wonder if I really needed to buy another bread maker. Could I make all my bread maker recipes by hand? Do I really have time for that? What if instead of buying a bread maker I bought some better loaf pans – maybe even some cute mini loaf pans? What if that just made me want to add more bread to the menu? How much more time would that require? I don’t have much spare time as it is.
I think for now I’m just going to leave the menu as is and see if I can make all the current breads without a bread maker. Then I’ll decide if I need to add/remove bread recipes or buy a bread maker or pans. The experiment begins…
