should i buy a bread MACHINE? update today october 9

[annie3001]

mmmmmm.......i was leaning more to that one too!

 

[chicnchic]

I have one that makes 1 1/2 lb loaves, but I too have the hole in the middle left by the paddle....though it met our needs at the time. I need whole grain bread if I want to function, and we lived in our camper for 15 months while our house was on the market (and rented out)...we spent the winters in NC near my folks to see if we could handle living in close quarters for an extended time (We did and still like each other)

....and I couldn't find GOOD whole grain bread down there to save my soul!! But I prefer to use my stone bread pans anyway now that I'm back home, so I think I need to look into a Kitchen Aid! Or a Cuisinart maybe?

 

[Judy]

Quote:
Especially since you have favorite bread pans, I would go with the Kitchenaid mixer. Dump everything in, turn it on, dump out the ball of dough, slap it into a rectangle, rise it a few minutes. bake. A few more steps than a machine but gives you choices about crust, size, shape, etc. And you will use the Kitchenaid for so much more. Makes great whipped potatoes -- you'll never mash again!

 

[chicnchic]

Quote:
Whipped taters....that'll make my hubby's day!

I used to make all of my own bread when the kids were little and it was cheaper to make it....not so sure it still is, but there is nothing like fresh bread hot out of the oven!

Off to search mixers ;^)

 

[halo]

Quote:
Especially since you have favorite bread pans, I would go with the Kitchenaid mixer. Dump everything in, turn it on, dump out the ball of dough, slap it into a rectangle, rise it a few minutes. bake. A few more steps than a machine but gives you choices about crust, size, shape, etc. And you will use the Kitchenaid for so much more. Makes great whipped potatoes -- you'll never mash again!

Whipped taters?? How do you make them?

 

[Judy]

Quote:
Really much like mashed potatoes. Cook the potatoes, use the whisk-like beater, and whip, fast after the potatoes are broken up. I like a little milk and soft butter added, then whip. My DIL adds nothing but Ranch dressing. You could add anything you like.

Much more velvety and creamy than mashed, even with a lot of milk and butter.

 

[Tigerjane]

You can whip the potatoes with a hand held beater, as well. That's the only way I've ever made mashed potatoes! Soft boil, chop and mash a little bit (they should be super soft from boiling), then use my beater to whip them with cream and some melted butter. Mmmmmmmmmm . . . .

 

[lotzahenz]

NO! OKay, let me 'splain. First, you will love it no matter what kind you have and will be making all sorts of great bread. Get the regular shapped loaf one. Then a friend will give you some sour bread starter and then you will need to feed it and as it reproduces you will need to use it. So, lots of sour-dough bread for you and yours. Very soon, none of your pants will fasten and soon after that you may not be able to walk to the kitchen to make your sour dough bread and the starter will exlode all over your frig. or heaven forbid, die on you. Then you will be in withdrawal from bread, a scary place to be. It is a loose-loose situation, except you will gain, gain, lbs that is, then you loose. So, I vote no and now you know the rest of the story. But oh what delicious bread you will make.

 

[annie3001]

ok....
i used my kitchenaid mixer....and i am waiting for it to rise!!!!! 1 1/2 hours!!

heres a receipe i found online.

Master Bread Dough

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This basic recipe can take on a life of its own. Many bread variations are possible from these easy first steps. Directions for using either Active Dry OR RapidRise Yeast are included.

Ingredients
6 to 6-1/2 cups all-purpose flour
3 tablespoons sugar
2 envelopes FLEISCHMANN'S RapidRise OR Active Dry Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter OR margarine



Directions
If using RapidRise Yeast:

In large bowl, combine 2-1/2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk and butter until very warm (120° to 130°F). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

Cover and let dough rest 10 minutes. Divide dough in half.

Roll each half into a 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, side down in greased 8-1/2 x 4-1/2 inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours. Bake at 400°F for 30 minutes or until thermometer. registers 190°F to 200°F in center of bread. If a thermometer is not available, bread is done when well browned and sounds hollow when top of loaf is tapped lightly with finger tip.

Makes 2 loaves.

If using Active Dry Yeast:

Combine water, milk and butter; heat until warm (100° to 110°F). Add sugar and yeast; let stand 5 minutes. Add 2-1/2 cups flour and salt; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

Place kneaded dough in greased bowl, turning to grease top. Cover, let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours.

Punch dough down. Transfer dough to a lightly floured surface. Divide dough in half.

Roll each half into a 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down in greased 8-1/2 x 4-1/2 inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours. Bake at 400°F for 30 minutes or until thermometer. registers 190°F to 200°F in center of bread. If a thermometer is not available, bread is done when well browned and sounds hollow when top of loaf is tapped lightly with finger tip.

Makes 2 loaves.




andrea-

 

[Judy]

Quote:
I have to admit, I ignore those kinds of rising directions. I use rapid rise and form the loaf and let it rise to the top of the pan and bake. It probably changes the texture some in some recipes, but in my experience, if I let the mixer go at least 10 minutes so the dough is kneaded well, the texture suits me fine.