Bread, baby. Bread.

I have a bread machine, but I rarely use it. Even with a bread machine, making bread is a high maintenance project, and I just don't have time for chores like that. But you can make some amazing deliciousness with it. I don't know how much healthier it is than buying the store-bought stuff though.

I've made bread a few times before. It's fun, a bit of work and it takes a little while to get the recipe where you want it (well for me, I'm no chef).

Good news though. There's nothing wrong with regular bread. It's only toxic if you let it go bad.

The biggest advantage is the lack of preservatives in home made bread. I believe that's where the chemical nasties are. I have a breadmaker and use it when I can be bothered but I gain a KG when I sniff bread at the moment so it's off the menu for a while but if you can tolerate bread in your diet and are fine with portion control yes home made bread is worth it. Rosemary and sundried tomato ciabatta being my fave.

yes yes yes.

bread should be flour, water and yeast. salt for taste and sometimes oil. nothing else is required.

making your own bread will give you hours of delicious pleasure and you will not wish to eat store-bought again. It is NOT time-consuming - ten minutes to mix and knead the dough is all it takes of active care time. the tricky bit is planning ahead and timing it so it proves properly.

For me, I make a dough in the evening and let it do its first prove, then before bed I mould it into a loaf and put it in the fridge. In the morning I heat up the oven, throw it in and there is just enough time for me to eat fresh bread. Alternatively I do it the other way - make the dough in the morning, let it prove in the fridge, take it out, let it come to room temperature whilst at the gym, then shape and prove, then shove in the oven to cook before bed. It's there for breakfast, all delicious and if your oven goes hot enough, crunchy.

I recommend TheFresh loaf website for ideas and instructions on many breads, although they favour the Peter Reinhart method of kneading - I find that too time consuming (as in have to be in the house) so prefer Richard Bertinet's technique. His 'Dough' and 'Crust' books are excellent.

then go one step further and make a sourdough mother. a sourdough loaf keeps for ages and is beautifully chewy. Sure it takes a few more days to make but what the hell. and it really is easy to make the starter - a bit of flour, a bit of water, time.

I don't favour bread machines. Use them to make a dough by all means, but I find them too dense and a little flavourless.

Making bread is easy, but it's all in the timing.

Ezekiel Bread, Best bread for you...

I love baking my own bread! Totally worth it. I use alternative flours (oat is my favorite for a traditional style bread), add extra protein, nuts and seeds to make it a more rounded item.

Give it a try! It can be a lot of fun and kneading be a great way to reduce stress at the end of the day.

i don't eat a lot of bread (just don't like it) but i make one loaf a week for my family from a recipe that requires no kneading. i think the recipe is actually called 'no knead bread'. i make it in an enamel stock pot. it is simple, with less than a half-dozen ingredients. our version includes beer for making it more airy. the taste can easily be changed by adding ingredients as well (like dried apricots).


*edited to take out an extra 'includes'.

Good news though. There's nothing wrong with regular bread. It's only toxic if you let it go bad.

In the early 1960's they introduced the so-called Chorleywood Process. This was designed to help small industry make bread. The idea was that by pumping the bread full of enzymes you encourage a faster rise. What it actually did was kill all the cottage industry and enable the mass-produced bread market we know today.

Mass-produced bread has a number of preservatives it just doesn't need. Bread is flour, water and yeast (wild or added). A slower rise to the loaf gives more air within the loaf and allows the yeast to grow and eventually use up its resources. It also allows the gluten to stretch to form the shape of a loaf. Pumping the mix full of enzymes unnaturally speeds up the process and will affect both the quality and its digestibility.

home-made or artisan bread really is better for you than the shop-bought stuff. and it tastes better.

So like I said, not toxic. Thanks.

Good news though. There's nothing wrong with regular bread. It's only toxic if you let it go bad.

In the early 1960's they introduced the so-called Chorleywood Process. This was designed to help small industry make bread. The idea was that by pumping the bread full of enzymes you encourage a faster rise. What it actually did was kill all the cottage industry and enable the mass-produced bread market we know today.

Mass-produced bread has a number of preservatives it just doesn't need. Bread is flour, water and yeast (wild or added). A slower rise to the loaf gives more air within the loaf and allows the yeast to grow and eventually use up its resources. It also allows the gluten to stretch to form the shape of a loaf. Pumping the mix full of enzymes unnaturally speeds up the process and will affect both the quality and its digestibility.

home-made or artisan bread really is better for you than the shop-bought stuff. and it tastes better.

So like I said, not toxic. Thanks.

People often seem to fail to understand the meaning of words.

Good news though. There's nothing wrong with regular bread. It's only toxic if you let it go bad.

In the early 1960's they introduced the so-called Chorleywood Process. This was designed to help small industry make bread. The idea was that by pumping the bread full of enzymes you encourage a faster rise. What it actually did was kill all the cottage industry and enable the mass-produced bread market we know today.

Mass-produced bread has a number of preservatives it just doesn't need. Bread is flour, water and yeast (wild or added). A slower rise to the loaf gives more air within the loaf and allows the yeast to grow and eventually use up its resources. It also allows the gluten to stretch to form the shape of a loaf. Pumping the mix full of enzymes unnaturally speeds up the process and will affect both the quality and its digestibility.

home-made or artisan bread really is better for you than the shop-bought stuff. and it tastes better.

So like I said, not toxic. Thanks.

I didn't say it was toxic. Just that there were plenty things wrong with shop-bought bread.

besides which, mouldy bread is pretty important in the antibiotic industry....

I make homemade, non bread machine, bread all the time. Family gets VERY angry when i get lazy! The big thing is finding a 3 hour block in the day! Regular homemade is by far better than bread machine and is not much more difficult! IMHO

I have some good recipes if you want, inbox me I will get pics and send. I have been meaning to get pics anyway as the site has been taken down. breaking-bread with Father Domonic ( I think?) Awesome site that no longer exists. Anyway I have a honey oat bread from there that is only about 77 cals. Not bad for bread

I used to bake my own bread but now I can find good bread everywhere.

I think there is a reason why every town had a baker before widespread industrialization of food. Making good bread at home is time-consuming and hard to do well.

I am lucky in that I have access to several great bakeries that make tasty wholesome breads.

i have a bread machine too. love it but put it away a long time ago because it takes time that i dont have. SIGH! but the bread was always delicious, i usually made the cracked wheat, you can buy the box of mix at the store by the cake mixes. it's expensive though.........

I love making bread! I don't have a bread machine and I find kneading the dough to be a really good stress reliever! Its really not that hard. I was nervous the first time I made it...but it came out good so now I love it. I also make my own pizza dough when we make pizzas so I can control what goes into it and can roll it out nice and thin.