I am really wanting to find recipes that start from scratch.

I used to bake our bread but found the bread machine too heavy to lift since I had the mastectomies And since having lymph glands removed, hand kneading is out of the question. I love making Olive focaccia and I made a great corn bread in the pan when Ray was on his Gluten free diet.

I'd like an easy way to make corn bread out of Polenta. It isn't something we use a lot of here in Aus but I love the look of those light, fluffy squares of bread you see on the side of plates of American food.

The biggest problem I have with home made bread is that I can't stop eating it and end up eating at least three times the amount of bread than I normally would. I just can't resist it. LOL!!!
Hugs n roses, Meganne

I bake my home Bread since 5 years...but I purchase my flour :o)
I mix white flour and cereal flour. I kneaded in the machine, then I let the dough rise and then I knead by hand and I cook in the oven

I'm on a gluten-free diet, so breadmaking is really interesting! I have a breadmaking machine, and can do rice-flour breads in it, and they come out great. There's of course special ingredients and different ways to do it than the normal breadmaker way, but at least I can have bread. I make one that has grated cheddar cheese, onion flakes, and dill. Wow, is that super, just toast it and it's like an "instant" grilled cheese sandwich! Good luck with making your own flour. For more information of this nature, try Mother Earth News, and some of the Organic gardening and food magazines or websites. We have a small local health food store that sells organic flours, etc. Bob's Red Mill is a good product, although expensive. Whole grains are great, try whole wheat spaghetti, you'll never go back to bland white again! Good luck, hugs, Marji

1 comment

by kezza2sew 02 Sep 2009

wonderful, yes we don't want to eat white bread. I will certainly be trying all sorts of grains... will do a search like you suggested, thanks.

I always bake my own bread and do it in the same way as mops (Martine) does. You can add all kind of thing into the bread and it has a locely taste. The smell when it is the oven is great.

I "CAN" make and bake my own, but the problem is, it's gone at one meal. My friend and I took a class a couple of years ago, and everything was by hand--no machines. It was ALOT of work. With the machines, you can use the same ingredients and not do all the hand labor--but on the other hand, there is something special about doing it all yourself--and good therapy. It smells good baking in the bread machine, but I think it smells better baked in the regular oven. Here in states, we can also buy the dried yeast in bulk--keep in refrigerator. Boy, I'm getting hungry for fresh bread! Oh yeah--don't forget to send me a couple dozen loaves OK?

Hi I have a large bread maker to bake bread & I love it only problem is ...... It's always like a brick when it comes out & no 1 will eat it !!!!!! but I wrap it in plastic food bag & it will soften up but still very heavy.
My favourite is fruit bread where I add cinneman,nutmeg & lots of dried fruit- then I slice it - toast it & smother it with butter MMMMMmmmm Lovely x

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by iris2006 02 Sep 2009

I had the same problem but uses now the way that mops uses, Let the machine make the dough and bake it in the oven, great difference and no brick bread :0)

I bake lots of bread around the Winter Holidays, My son loves the real dark heavy whole wheat bread, stone ground, I buy the stone ground fluor at the Farmers Market, it is so good, other real good fluor, don't remember the name for sure, but I think it is King Edwards, you can go to that side and find all kind af wonderful recipes for bread, pastry,etc.....

I always bake my own, my husband prefers a dark mix, I like wholemeal wheat or spelt best, so I use those in turn and to ring the changes I mix them. Never use white. I buy the flour wholesale and use dried yeast - the local baker moved to bigger premises elsewhere, so I can no longer get the fresh and find the dried does an excellent job. I usually use 500 grams of flour, 300 ml water, 7 gr yeast, teaspoon of salt and 20 ml oil (or 15 gr butter). I do add things like sesame seeds, pumpkin seeds, linseed, sunflower seeds, rolled oats, sometimes muesli, grated cheese, onions or dried tomatoes; never weigh those out, just add a couple of tablespoons. I use a bread-making machine for mixing and letting it raise, but bake it in the oven as I find the machine to bake unevenly.

2 comments

by kezza2sew 01 Sep 2009

Great Martine, some good tips here. I am going to try to make my own sour dough starter as soon as I get some rye berries. Thanks.

by meganne 04 Sep 2009

Same recipe as I use in my machine, Martine. hugs n roses, Meganne

I often add linseed, sunflower seeds, pumpkin seeds etc to a white bread mix. I sometimes make a olive bread too by adding 100gms approx of olives. I am not sure of the weights of the extras to my bread, it sounds hit and miss but it turns out fine as I can judge the amount going in fine. I use half white flour to half wholemeal. Happy baking

I use to bake the bread in the weekend.But with the help of a bread-baking machine.and I use the recepe that belongs to the machine.

Kerry, I always go to the Fleshman's yeast site and use their recipe. Before computers (lol) I used a recipe that my aunt gave me from her stash..I haven't made it in months, but it is for basic white bread and rolls..I also use this same recipe for pepperoni rolls..The only drawback is that it takes about 3 hours to let it raise properly. But it is worth it...I can look it up tomorrow and send it to you..Most of the time tho, anymore I just go to the web and look up different ones and choose one. I like to try different ones to get the feel of which one I like best..A little tidbit about pepperoni rolls...I cube my pepperoni..small cubes..that way you get it in every bite..I also put 2 layers (roll out dough, place pepperoni on dough not all the way to the edge, fold over, one more layer of pepperoni and roll up. Fold over ends just a little to seal)...I do the same if making a loaf of pepperoni bread. I hate to get a loaf of it from the grocery and it have very few slices of pepperoni in it. I don't know about making your own bakers flour, I use nothing but Hudson Cream Al-purpose (plain) flour and add the rest..

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by kezza2sew 01 Sep 2009

Oakey doakey....interesting...thanks.

I use a bread-maker to do the hard work! I haven't made any for a while, but used to use organic spelt flour, till I couldn't get it. I should be getting some more next week so I'll be cranking up the machine again. I'll dig out my recipe and put it up for you.

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by kezza2sew 01 Sep 2009

thanks that will be nice....
I want to use lots of different grains...