I've got a couple loaves of white bread and a loaf of multi grain bread rising on the back of the stove,
And a loaf of banana bread in the oven.
I don't know what's come over me.
More to the point,
I don't know why I haven't been baking, really, lately.
I think when one gets out of practice, one forgets how much (non) work is involved in making a loaf of bread.
I mean, really, with the Kitchen Aid standing mixer and instant yeast?
You throw all the ingredients into the bowl, let it mix/knead for about 10 minutes and stick it at the back of the counter to rise.
Of course, I shouldn't be broadcasting how easy a loaf of white bread is...
The flip side to that is that if there's fresh bread and butter for supper and fresh bread toast for breakfast, they might overlook any number of things that might go undone.
I need to get back into the habit, is what I'm saying.
Now for those cooked apples that need sieving into sauce. Won't some of that be good with the pork chops for supper?
I think yes.
So would you say that the Kitchen Aid is easier than using a bread machine?ReplyDelete
You would be so proud of my current level of domesticity lately. I've baked something every day, plus making all of the meals. We all enjoyed your brownie recipe on Madeline's first day of school. My sister-in-law always has cookies or some kind of homemade treat on the first day of school. So I went with brownies this year. :)
Do you use bread machine yeast? It's cheaper here, but I'm afraid to try it.ReplyDelete
Hmm... as I've never used a bread machine I can't give an opinion on its ease compared to the Kitchen Aid. I should think it would be easier. Don't you just throw all the ingredients in, push a few buttons and leave 'er go? Sounds easier to me!ReplyDelete
And Beth; just did a google search, and it appears that instant yeast and bread machine yeast are the same. I was afraid of it at first too, but I think I prefer it now. Instead of "proofing" the yeast in warm water first, you mix the yeast with the flour, salt and sugar in your recipe. If you usually start with the yeast/water and then add the flour to it, start with the lowest amount of flour in the recipe (bread recipes always say "2 1/4- 2 1/2 cups" etc.)and add the water to the flour.
Using the standing mixer, I put the (lowest amount of) flour, salt, sugar and yeast in the mixer then add the warm water, oil and egg (if called for). Basically dry ingredients, including instant yeast, then wet ingredients and mix it up.