As some of you may know I’ve recently bought a bread machine, and have been using it diligently 3-4 times a week. I’m pretty sure I won’t ever be hand mixing anything ever again.
The funny thing is after baking about 5 different loaves of bread, I finally screwed up my first loaf. I was trying to make banana and pear bread, but I didn’t put the wet ingredients first. Which as a result, produced an uneatable pudding with flour caked under it. Not only did I waste ingredients, I also decided to try the delayed setting, so that I can “wake” up to fresh bread… so at 5 am the bread machine started to smack the pudding like substance around for an hour. As it was on a shaky table it totally woke me up, so not only did I get no fresh bread, I also got no restful sleep. I could tell that day was going to be a long one.
Anyways, I was a little annoyed that I failed my first loaf, but I was quick to realize how valuable screwing up that loaf was. Now I’ll always remember the correct order for adding ingredients, and also I know what to look for in the dough. I find myself making sure everything is mixed properly with a rubber spatula while the machine is on dough setting, just in case.
Another problem I’ve brought upon myself is that I’ve been getting creative with my breads. The problem with that is baking without a tested recipe, and as a result the last 3 loafs have been depressed at the top. Turns out when that happens it’s either the flour isn’t sticky enough, or there is too much moisture.
Some other things I’ve made with the bread maker, are pizza dough, and cookie dough. Both of which have turned out pretty good. I’ve baked french herb, banana, apple, aloe, banana + pear, rosemary + herbs, and potato crusty bread. I’m looking for a good crusty french bread recipe. Let me know if you have one.
P.S. New podcast for those that want it.
Reminder for all fans out there in radio land, the podcast can be found here (and the link at the top of the page):
This one was shorter than last time; I think keeping the podcasts at around half-an-hour makes it a lot more tolerable.