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Discussion Starter · #1 ·
There seems to be a theme about bread lately, haha! Maybe it's just me...<br><br>
Anyway, I currently work 40 hrs/week and am also in school PT. I've been doing pretty good about making food from scratch, but I'm wondering whether it's realistic/worth it to try making my own bread at home.<br><br>
I made an attempt a couple months ago, but the bread turned out REALLY dense and not-so-great tasting <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/irked.gif" style="border:0px solid;" title="irked">: , but I think that was my own fault (I suspect I didn't substitute types of flour correctly). And the last time I tried baking bread before that, it was too dense also <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/greensad.gif" style="border:0px solid;" title="greensad"> I used to make bread a lot when I was in high school - I don't know what happened to me when I grew up! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/winky.gif" style="border:0px solid;" title="Wink"><br><br>
During the week, I go home for lunch, which gives me about 40 minutes to eat lunch and do whatever (sometimes I throw dinner in the crockpot at lunchtime) and my weekends are usually flexible.<br><br>
So, I think I might be able to manage it, especially once I get a recipe or two down....or am I a just crazy person? <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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I would highly recommend Laurel's Bread Book. It is 100% whole grain. She has many recipes to help with the timing of the bread - there's a 24 hour modification that can apply to any of her recipes where you get it started before bed, punch down in the morning, and shape and rise and bake the second evening. It also has a 12 hour variation - you could start it before work, punch down at lunch, and then shape, rise, and bake that evening. Or, if you suddenly realize that you have no time on a particular day but have already started the bread, you can put it in the fridge for a very slow rise. Bread is very flexible! You just have to know how to work with it. Less yeast = slower rises.<br><br>
I make four loaves every weekend. I give one away, freeze one for the end of the week, and the other two stay fresh long enough to last us the first few days of the week.<br><br>
Good luck!<br><br>
Aven
 

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Discussion Starter · #3 ·
Thanks for the recommendation!<br><br>
I think I can do it, so I'm gonna try <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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Have you tried this one: <a href="http://www.aresrocket.com/bread/" target="_blank">http://www.aresrocket.com/bread/</a><br><br>
It is an AMAZING no-knead bread. I was about to give up on bread until I tried this one. It is the very best bread I have ever made and it is embarassingly easy. It was first printed by Mark Bittman in the NY Times.
 

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Discussion Starter · #5 ·
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<div>Originally Posted by <strong>ani'smommy</strong> <a href="/community/forum/post/7980747"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Have you tried this one: <a href="http://www.aresrocket.com/bread/" target="_blank">http://www.aresrocket.com/bread/</a><br><br>
It is an AMAZING no-knead bread. I was about to give up on bread until I tried this one. It is the very best bread I have ever made and it is embarassingly easy. It was first printed by Mark Bittman in the NY Times.</div>
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I have seen that recipe, but I haven't tried it yet.<br><br>
Yesterday I ended up making bread from a recipe (Oatmeal bread) I found in another MDC thread and it worked out really well (I had DH punch down the dough while I was out of the house for a while so it wouldn't overflow the bowl <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"> ).<br><br>
I think it will work out for me to make our bread every week or two. And if I have to do it during the week, I can let it rise in the fridge.<br><br>
Edited to add that one of the reasons I haven't tried that recipe is because my favorite part of the bread-making process is the kneading - I love it!
 

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The same thing happened to me~with cookies. I used to bake awesome cookies, lots of them, all different kinds. Once I had kids~ the talent went out the window. Here's what I chalked it up to:<br><br>
1. Frugality hit. I was buckling down, trying to save some money, stick to budget, etc, so I was buying cheap ingredients~generic choc. chips, what not. They weren't as good as what I used to make back in the day. Now, i'm not knocking all cheap ingredients, but I learned which ones were worth cutting back on, and which ones weren't, and where I could get away with a cheaper chip. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/wink1.gif" style="border:0px solid;" title="wink1"> Now, I meal plan, go with what's on sale, that helps me stick to the budget, and get decent goods.<br><br>
2. I was stressed, and rushed. When I'm not mentally "in the game" for baking, whatever i'm making turns out like crap. My mind wandered, so i'd botch the amounts, or skip a step I didn't think was important to save five minutes. Just wasn't worth it. Now, I only bake when I have the time, and when i'm relaxed enough to pay attention to what i'm doing. I've learned to become one with the dough. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"><br><br>
Good luck to you, homeade bread rocks! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin">
 
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