I got me a breadmaker

[Shawna]

mimitrek wrote:

Kyrin wrote:

…store bought bread doesn’t last, mold grows fast in this climate.

Have you tried storing the leftover bread in the freezer right away?

That’s what I usually do, since it takes me quite awhile to get through a whole loaf. I double bag it in Ziploc freezer bags, and it stays very fresh.

yeah, but it is a pain in the tail, also I don’t have a lot of available space in the freezer. It’s easier to do without.

Kyrin

[dragonmedley]

We don’t go through bread very fast. I have my bread (the organic one) that I keep in the freezer, and my daughter and husband have the store bread (that I just can’t choke down), but we keep it in the fridge.

But that’s going to change now that I’ll make it. It’ll probably just stay in the fridge.

I don’t mind, because in general, unless the bread is really fresh (as in just bought or just made), I toast it.

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[Mimi]

dragonmedley wrote:

But that’s going to change now that I’ll make it. It’ll probably just stay in the fridge.

The bread actually stays freshest if you keep it in the freezer — take a look at this.

So if you can, its better to keep it in the freezer instead of the refrigerator, especially since you’re going to toast it anyway.

[Alyssa]

Very interesting link Mimi. Congrats on the breadmaker, my bf would love it if I made fresh bread…of course he would love it if I cook more period.

[darjeb]

Has anyone ever tried Beer Bread it’s great and easy to make and it tastes like regular bread. You can add anything you like to it such as cheese and japalenos, cinnamon and nutmeg or whatever suits your fancy.

Beer Bread

3 cups self-rising flour
1 can beer – room temperature
5 TB sugar

Grease loaf pan – stir ingredients together – Bake at 375 for approximately 1 hour. (depends upon oven
my oven doesn’t bake to well so many times I finish the last bit in the microwave – 3 minutes or so because the center doesn’t stick done but the top is.)

If you use regular flour (I sometimes use wheat flour)

Add 4 1/2 tsp baking powder
1 1/2 tsp salt
and that makes it self-rising flour

[dragonmedley]

Hmm… I may just try it! My French loaf is turning out great, but the low-carb cinnamon bread was a disaster… twice!

Read my books! Volume 1 and 2 of A Dragon Medley are available now.
http://www.sarahjestin.com/mybooks.htm
I host the feedback lists, which are maintained by drag0nfeathers.
http://www.sarahjestin.com/feedbacklists.htm

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