KathieB Posted November 15, 2008 Author Share Posted November 15, 2008 I forgot to add ... I've been eyeing various plastic packaging materials for one that approximates the shape of the bread machine. I want one in one of my modern mini houses! Quote Link to comment Share on other sites More sharing options...
rodentraiser Posted November 16, 2008 Share Posted November 16, 2008 Mother Earth magazine had a great article about bread making, machines, and also about the flour you use. It might be worth it to go to their website and see if you can dig some of those articles up. For some reason Red Mill or Red something flour sticks in my mind as being the best to use. I don't have a bread machine of my own - too expensive - so I didn't give it as much attention as I should have. Quote Link to comment Share on other sites More sharing options...
KathieB Posted November 16, 2008 Author Share Posted November 16, 2008 Thanks, Kelly, I'll look it up. Meanwhile, the inaugural loaf of basic white bread turned out perfectly. The first slice, smeared with honeybutter, tasted like a little piece of heaven. Today I'll try the whole wheat recipe. Life is good, especially in the kitchen. Quote Link to comment Share on other sites More sharing options...
Wolfie Posted November 16, 2008 Share Posted November 16, 2008 Well our new machine arrived on Wednesday, and I've been using it every day. It's fabulous! Made Banana Nut bread, rustic artisan baugettes, french bread, basic white, rosemary olive and plain baguettes. All have come out just as good as the Zoe. The only different I note from my old Zoe is that it's a bit more noisy in the kneading cycle is all. I've made 1, 1 1/2 and 2 pound loaves on it, and all have been very wonderful and tasty. The flour I use is truly made in Montana. The wheat is grown here, milled. Montana Wheat is the name of the flour and I love it. I now have 70 pounds of white flour in storage and three bags of Prairie Gold - the whole wheat flour. Plus Rye flour. I want to get Semolina flour next, if I can find it, as it makes a tasty bread as well. Vital Gluten I have also purchased and that just makes it rise higher and produces a very nice texture. Wow, I'm in love with the Cusinart already. And Doug has fixed the Zoe so now I have two bread machiens. Our Zoe is quite different from the newer Zoe. It is about 17 years old now......and it's a tall bread pan with one paddle and a beating rod inside, rather than the newer two-paddle variety with the more traditional loaf shape. Anyway Doug did a magnificant job on fixing the old Zoe, so now I can make more bread than ever! We go through about a loaf and a half a day. Quote Link to comment Share on other sites More sharing options...
KathieB Posted November 16, 2008 Author Share Posted November 16, 2008 Wow, Gina. Nice! If you lived nearer to town, you could open a bakery! Quote Link to comment Share on other sites More sharing options...
havanaholly Posted November 18, 2008 Share Posted November 18, 2008 That and the fact that we're both on low-fat, low-carb diets is why I only make bread on rare occasions, so the bimanual method works best for us. Quote Link to comment Share on other sites More sharing options...
Wolfie Posted November 19, 2008 Share Posted November 19, 2008 I have a Low-Carb Buttemilk Bread My new machine has a Low-Carb Cycle - This is for the Cuisinart machine.....check and see if you can make this..... Low-Carb Cycle Do not use the Delay Start Timer....... Ingredients Large - 2 pound loaf Medium - 1 1/2 pound loaf Buttermilk - room temperature 1 1/2 Cups 1 1/4 cup Honey 1 1/4 Tablespoons 1 Tablespoon Salt 3/4 Teaspoon 1/2 Teaspoon Whole Wheat Flour 1 1/4 Cups 1 Cup Vital Wheat Gluten 2/3 Cup 1/2 Cup Barley Flour 2/3 Cup 1/2 Cup Almond Flour 2/3 Cup 1/2 Cup Soy protein 2 1/2 Tablespoons 2 Tablespoons Flax Seed 2 1/2 Tablespoons 2 Tablespoons Yeast, Active Dry, Instant or Bread machine 2 1/4 teaspoons 2 1/4 teaspoons Place ingredients in the order listed in the bread pan fitted with the kneading paddle. Place the bread pan in the Suisinart Convection Bread Maker. Press menu and select low carb. Press crust and select medium (or to taste). Press loaf and select dough size. Press start to mix, knead, rise and bake. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Nutritional information per serving (1 ounce). Calories 55 (22% from fat) 0 Carb. 7g Protein. 4 g fat. 1 gram sat. fat. 0g chol. 1 mg sod. 12mg calc. 27 mg, fiber 1 g. Hope you can use this receipe. Quote Link to comment Share on other sites More sharing options...
havanaholly Posted November 19, 2008 Share Posted November 19, 2008 I'll have to copy that one! for the next trip to the healthfood store. Mini thanks! It sounds totally yummy. Quote Link to comment Share on other sites More sharing options...
Wolfie Posted November 19, 2008 Share Posted November 19, 2008 I have some other low-carb bread receipes and Glutin Free receipes as well. Anyone want any of these? Nutty Low-Carb Bread Low0Carb Cinnamon Bread Low-Carb Molasses Bread Low-Carb Bacon and Cheese Bread Low-Card Seed Bread Cheesy Gluten-Free Bread Gluten-Free Apple, Cheddar, Walnut Bread Gluten-Free Hazelnut Bread Gluten-Free Molasses Walnut Bread Gluten-Free Nut and Seed Bread Gluten-Free Rye Bread If you want any of these let me know and I'll type them out here for you....... Yesterday I made a yummy loaf of Lemon Poppy Seed Bread! Wow, was it good. I used fresh lemon, grated it for the zest, then squeezed it for the juice...... We're in love. And we intend to bake more of this particular bread. More cake like and moist than actual bread, it makes a small loaf which when sliced thin and spread with butter or whatever, is more a dessert than a bread. Quote Link to comment Share on other sites More sharing options...
Just One More Posted November 19, 2008 Share Posted November 19, 2008 I had a bread machine once I won at a hospital Christmas party. It was great but for one person it made too much bread and it didn't taste the same after a day or two. How do you keep the left over bread fresh? Store bread has preservatives in it so it tastes the same day to day. Bread machine bread tastes much better. Quote Link to comment Share on other sites More sharing options...
Wolfie Posted November 19, 2008 Share Posted November 19, 2008 We don't have any leftovers. When Bill our Game Warden knows I'm baking, he's first in the house. He had a huge appetite for breads and pies and cakes and actually anything eatable, washed down with gallons of coffee. We have had no leftovers....but usually if there are I put them in a zip lock bag squeezing all of the air out of it. I also use the leftover bread to make french toast .................... And in a pinch I cut them into small squares and make coutons out of them. I have a book that has a section on using the left over bread. Like bread pudding? It's yummy made with homemade cinnamon bread! Sandwiches taste great with the buttermilk breads. Dry it in the oven after shredding it for bread crumbs to top casseroles. Quote Link to comment Share on other sites More sharing options...
Just One More Posted November 19, 2008 Share Posted November 19, 2008 Thanks for the ideas. I may just get a small bread machine now because it all sounds so much tastier than store bread. I remember when I had mine before I would eat almost the whole loaf by myself because it was so good. French toast and bread pudding sounds good too. Quote Link to comment Share on other sites More sharing options...
sharon Posted January 24, 2009 Share Posted January 24, 2009 I have been looking for the Zojirushi Bread Machine to purchase. I wanted to get one for Christmas and could not find a local store that sells it. I always loved fresh baked bread as a child. My grandmother only made home made bread. I just ordered the Zojirushi machine from Newegg.com. My son usually orders computer parts from this company and was not aware they sold kitchen electrics. I am so looking forward to getting it to try it out. Wolfie and Kathie, I will have to let you know how it works out. I have already been looking at the recipe books from Amazon and I don't even have it yet. :yes: Quote Link to comment Share on other sites More sharing options...
uppitycats Posted January 24, 2009 Share Posted January 24, 2009 I love to bake bread. I have made many many loaves over the years, first from "scratch" and then with a couple of different bread machines....but now we rarely eat very much. I go through all the work to make the bread...and after the first slice or two, it molds and becomes birdfood. So the bread machine is pushed into the corner of my kitchen, unused, and unless I'm having company -- very rare these days -- I don't bother. But there's nothing like the smell of fresh bread -- whatever the "flavor", baking in the oven!! Yummmmmm ..... Quote Link to comment Share on other sites More sharing options...
lmgervais Posted January 24, 2009 Share Posted January 24, 2009 Wolfie, would love to get the recipe for low-carb cinnamon bread, and the lemon poppy seed loaf. I have a bread machine but don't seem to use it very often for some reason. DH and the kids just love it when they wake up to the smell of fresh baked bread in the machine, as the smell fills the entire house. Had a bit of problems with the last two loaves not rising enough, but I think that was a problem with the yeast. Guess I should make bread more often (and try whole wheat). Quote Link to comment Share on other sites More sharing options...
KathieB Posted January 24, 2009 Author Share Posted January 24, 2009 Our bread machine turned out a loaf of whole wheat bread flavored with basil this morning and is now filling the house with the wonderful aroma of plain old white bread. I have a couple of bread machine books suggested by Wolfie, but to tell the truth, I keep going back to the little booklet that came with the machine. One day soon I need to try the dough cycle ... it's time for King Cake! Quote Link to comment Share on other sites More sharing options...
Hallowell Posted January 25, 2009 Share Posted January 25, 2009 I have one but never use it. But Russ makes a killer sour dough bread from scratch. :yes: Quote Link to comment Share on other sites More sharing options...
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