| Is making bread more frugal?
Posted: 6/9/2009 1:24:16 PM | Well i live in the UK so ill try and put things into perspective.
Loaf of granary mixed seed bread from my local supermarket £1.29.
Making it myself £0.35
Its a lot fresher, the crust is thicker and crunchier, and i have all the choice in the world of how i want to bake mine in terms of style.
I tend to make a high protein bread with
200g wholemeal flour
100g vital wheat gluten
50g dried mixed fruit
cinnamon
Or try i like this (sorry no name for it)
200g wholemeal flour
100g vital wheat gluten
tbsp Italian seasoning
chopped fine sundried tomatoes
3 tbsp parmigiana cheese | |
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| Is making bread more frugal?
Posted: 6/9/2009 2:30:22 PM | I don't think making bread is much more frugal for me... and I pay 4.50 a loaf store bought (cheapest spelt bread in the city).
If I ever perfect spelt bread or gluten free bread then maybe, but otherwise, the time, the bricks, and the already expensive cost of materials don't make it more frugal. | |
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| Is making bread more frugal?
Posted: 6/9/2009 7:25:26 PM | | girly girl...let me consult with one of my cohorts at the local market here...he makes the traditional spelt and kamut breads...they are quite good but a little heavy for me...i'll see if he has a recipe that can be made at home...i know he uses brick ovens for his tho...but heat is still heat...actually he might even have a website by now...his business is growing exponentially | |
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| Is making bread more frugal?
Posted: 6/10/2009 12:47:27 AM | | First of all, if you mean an honest loaf of artisan bread the answer is absolutely... if you mean the pasty, lifeless white loaves on the grocery shelf that have no resemblance to European hearth loaves, then no. As a research and production baker doing cost analysis in a past life, the basics are inexpensive: flour, water, yeast and salt. A two-pound loaf would be well under $1, and would cost at least $3.50 in a bakery. At least... | |
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| Is making bread more frugal?
Posted: 6/10/2009 12:53:04 AM | | Thats something ive never understood. America is the wheat producing capital of the world, yet have the most expensive loaf of bread i have ever come across. | |
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| Is making bread more frugal?
Posted: 6/25/2009 3:43:35 PM | when I was a stay-at-home-Mom, I made all my own bread ... in addition to the usual breads with rosemary, etc. ... my real specialty was apple tea rings! made very similar to cinnamon rolls ... but with apples ... and in a long roll that is pushed together into a ring before the final rising ... baked and drizzled with white icing ... yum!
totally got out of the habit of making my own bread and bread goodies during the many interval years of earning a salary ... now I'm semi-retired (due to the economy) and am thinking of ways to keep busy at home ...
any recommendations with regard to the bread making equipment you've been referencing in here? I think that would be a great way for me to ease back into baking bread ...
in advance ... I thank you for your help!!!
 | |
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| Is making bread more frugal?
Posted: 6/26/2009 11:01:45 AM | molly...here is a bread that i make and retail at a deli here...very easy to do...minimal ingredients...and no sugar added...
italian peasant bread
2 1/2 c warm water
2 tbsp yeast
6 c flour
butter
corn meal
egg wash
1 tbsp salt
pour water into a bowl...add yeast and let stand 5 minutes
stir in 2 c flour and beat well...add salt
gradually beat in all but 2 c flour
turn out onto a floured table and cover it with waxed paper and allow to rest 10 minutes...
knead it for a good 15 minutes until dough is smooth and elastic...adding as much more of the remaining flour as needed to make a smooth dough...the dough will be stiffer than usual but thats ok...
form into a ball and place in a buttered bowl greasing both sides
cover and let rise til double in size...
punch down and allow to rise again
turn the ball onto table, cut into 4 equal pieces, form into balls and allow to rest 10 minutes...
flatten by hand or roll balls into oblong shapes as twice as long as they are wide...
with the shorter side towards you start rolling them tightly (they will look sorta like croissants but not crescent shaped)
place loaves onto a buttered sheet dusted liberally with corn meal...oh yeah...seam side down...
allow to rise till double in size...(covered)...
heat oven to 375...brush loaves with egg wash and sprinkle with corn meal...i use a light sprinkle of coarse salt here too...mostly for looks...i did it cuz once i made them and forgot to add salt to the dough...doh!
besides...it looks cool...
bake for 20 minutes or more...until loaves sound hollow when tapped... | |
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| Is making bread more frugal?
Posted: 6/26/2009 1:06:42 PM | thanks ... I'll try it ...
I was wondering about the bread machines ... I've never used one ... any suggestions? or hints? does the bread turn out as good as regular homemade? | |
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| Is making bread more frugal?
Posted: 6/26/2009 1:28:09 PM | | i have one but i never use it molly...as long as my hands hold out...i'll use them...lots of others on here use them successfully tho...if i did use mine it would only be for kneading...i hafta feel the dough | |
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| Is making bread more frugal?
Posted: 6/26/2009 2:12:26 PM | girly girl...let me consult with one of my cohorts at the local market here
Yes, well the only problem is if any of his recipes use xanthum gum, or require additional gluten, then they're no good to me. I can buy great loaves here. And the cost of flours I can eat, is always *at least* double the cost of wheat flour. (Sifted spelt: 15-20$ for 2.5k) | |
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| Is making bread more frugal?
Posted: 6/26/2009 3:08:25 PM |
(Sifted spelt: 15-20$ for 2.5k)
omg...i just bought a 50 pound bag of all purpose flour for 23 bucks i think...or 26...last year or so that bag was 13 bucks...its almost a crime considering how much wheat is grown here | |
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| Is making bread more frugal?
Posted: 6/26/2009 6:46:07 PM | | My brother makes 100 wheat bread. He uses alot of gluten. I am not sure what other tricks he uses. | |
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| Is making bread more frugal?
Posted: 6/26/2009 7:06:05 PM | Hey Lindarellah,
I was thinking the same think. I am used to seeing pissing contest on topix but not here. Can't we all get along.
Making bread is alot less expensive than good bread in stores. Timewise it takes me about 5 minutes to put the ingredients in my machine. Anyone have a good cheese bread recipe out there? That's assuming you would want to share you families secret recipes handed down from generation to generation carefully guarded in the safety deposit box. | |
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| Is making bread more frugal?
Posted: 6/26/2009 8:01:21 PM | ^^^a few cheese bread recipes that my kids enjoy.
Cheddar Cheese & Mustard Bread
2-3/4 cups all-purpose flour
1 cup whole wheat flour
1 cup warm water,110-115°F
1 pkg. quick rise instant yeast OR 1 tsp. yeast
1-1/4 cups cheddar cheese, coarsely grated
2 tsp. granulated sugar
1 tsp. salt
1-3/4 cups milk
2 tbsp. mustard, hot, sweet or Dijon
Set aside 1 cup flour from total amount. Mix remaining flour, yeast, 1 cup cheese, sugar and salt. Heat milk and mustard until hot to the touch – 125-130°F. Stir hot milk into flour mixture and mix in enough reserved flour to make soft dough. Knead on floured surface until smooth and elastic, about 8-10 minutes. Cover dough; let rest 10 minutes. Divide dough into 3 equal parts an roll each in to a 24” long piece. Braid dough and form into a circle. Sprinkle with remaining cheese. Cover and let rise until double, about 1 hour. Bake at 375°F for 40 minutes or until golden brown and hollow-sounding when tapped on bottom.
Cheddar Cheese Casserole Bread
1 tsp. sugar
1 cup warm water, 105-115°F
1 pkg. dry yeast
1 cup warm milk
2 tbsp. butter
1 egg, beaten
4 cups flour
1 tbsp. salt
2 cups sharp cheddar cheese, shredded
Dissolve sugar in warm water in large mixing bowl; sprinkle in yeast; let stand 10 minutes; stir well. Stir in warm milk, butter and beaten egg. Combine 2 cups flour, cheese and salt; stir well to blend. Add flour/cheese mixture and beat with electric mixer on medium for 5 minutes. Add remaining flour, beating well with wooden spoon. Cover and let rise in warm place until doubled, about 45 minutes. Stir down and turn into 2 well-greased 1-quart casserole. Let rise until doubled, about 30 minutes. Bake at 375°F for 30-40 minutes. Remove from casseroles immediately and cool on wire rack.
Dilly Cheese Casserole Bread
1 tsp. sugar
1/2 cup warm water, 105-115°F
1 pkg. dry yeast
1 cup cottage cheese
2 tbsp. dried onion flakes
2 tbsp. dill seed
1 tbsp. vegetable oil
1 tsp. salt
1/4 tsp. baking soda
1 egg
3 cups flour
Dissolve sugar in warm water in blender or food processor bowl; sprinkle in yeast; let stand 10 minutes; blend for 1 minute. Add remaining ingredients, except flour, and blend 1 minute. Measure 2-1/2 ups flour into large mixing bowl, add contents of blender; stir well to mix. Knead dough on lightly floured board, adding more flour as needed, for 5 minutes – dough will be slightly sticky. Place in greased bowl, turn dough to grease top, cover with greased waxpaper and tea towel. Let rise in warm place until doubled, about 1-2 hours. Turn out onto lightly floured board; knead 3 minutes; shape into a ball. Place dough in a greased 1-1/2 quart casserole. Cover with tea towel and let rise in warm place until dough is 1-1/2” above top of casserole, about 1-2 hours. Bake at 350°F on lower oven rack for 40-45 minutes or until loaf sounds hollow when tapped. Remove from casserole immediately and cool on wire rack.
Parmesan Herb Bread
4 cups flour
1/2 cup grated parmesan cheese
1/4 cup granulated sugar
1 tsp. onion salt
1 tsp. celery salt
1 tbsp. dried oregano leaves, crushed
1 pkg. quick-rise instant yeast
1 cup milk
1/2 cup water
1/3 cup butter
1 egg, beaten
1 tbsp. butter, melted
2 tbsp. grated parmesan cheese
In large bowl, mix 3 cups flour, 1/2 cup parmesan cheese, sugar, onion salt, celery salt, oregano and yeast. Heat milk, water and 1/3 cup butter until just hot, 125°F. Stir heated liquid and egg into dry ingredients. Mix in enough of the remaining flour to make stiff dough. Divide batter between 2 greased 1-quart casseroles. Cover; let rise in warm place until almost doubled, about 30 minutes. Brush loaves with 1 tbsp. melted butter and sprinkle remaining 2 tbsp. parmesan cheese on top. Bake at 350°F for 30-35 minutes.
Quick Cheddar Bread Loaf
2 cups flour
2 cups shredded old cheddar cheese
4 tsp. baking powder
1 tbsp. granulated sugar
3/4 tsp. dried oregano
3/4 tsp. dry mustard
1/2 tsp. salt
1 egg, beaten
1 cup milk
1 tbsp. butter, melted
6 green onions, finely chopped
In bowl, stir together flour, cheese, baking powder, sugar, oregano, mustard and salt. Combine egg, milk and butter; add to dry ingredients along with green onions, stirring until combined. Spread into greased and floured 8” x 4” loaf pan. Bake at 350°F for 40-45 minutes or until toothpick inserted in centre comes out clean. Let cool on rack for 10 minutes before removing from pan. Best served warm.
Cheese Puffs
6-1/2 cups flour
1 tbsp. salt
1-1/2 cups sharp cheddar cheese, grated
1 pkg. quick-rise instant yeast
1 tsp. granulated sugar
1-1/2 cups milk
1 tsp. granulated sugar
3 tbsp. butter
1-1/2 cups parmesan cheese, grated
1/4 cup butter, melted
Set aside 1 cup flour from total amount. In large mixing bowl, combine remaining flour, cheddar cheese, salt, undissolved yeast and sugar. Heat milk, water and butter until hot to the touch, 125-130°F, and stir into flour/yeast mixture. Turn onto lightly floured surface and knead dough, adding reserved flour as necessary to make dough that is smooth, elastic and no longer sticky, about 10 minutes. Cover and let rest 10 minutes. Cut dough into 40 pieces, shape into balls, dip in melted butter then roll in parmesan cheese. Arrange balls in 2 layers in well-greased 10” tube pan. Cover with tea towel and let rise until balls come almost to top of pan, about 60 minutes. Bake at 375°F for 40-50 minutes. Cover with aluminum foil for last 10 minutes if necessary to prevent crust over-browning. Cool 5 minutes then remove from pan.
Note: Serve warm – pull apart as individual balls or slice. | |
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| Is making bread more frugal?
Posted: 6/26/2009 10:36:33 PM | | for me...making bread and retailing it is very cost efficient...the italian bread i posted earlier is a good example...i double the batch size and make the loaves 1/2 size so i wind up with 8 smaller loaves...each loaf brings me $2:50...x 8=20 bucks...and what has it cost me to get that 20 bucks?...12 cups of flour or so and a few tbsp of yeast...if ppl are willing to pay me to make bread...i'll keep makin it | |
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| Is making bread more frugal?
Posted: 6/28/2009 4:13:30 PM | I've never tried a breadmaker either ... think I'll give it a try ... a friend has one and said he'd lend it to me ... the loaves made in the breadmaker seem REALLY small ... like ... 3 cups of flour! THAT's SMALL! I'm used to making huge batches of bread but ... now that I live alone ... I don't need all that bread anyway ... I'll still have the advantage of being able to put in what I want to put in ... make it tastier!
my past has been so filled with being a Mommy and feeding masses and masses of my kids' friends ... that it's been a challenge to go to cooking for ONE!
so ... think I'll give the breadmaker a try ... my wrists are great right now ... but, come winter, they'll probably be too stiff to be able to knead bread anyway ...
adjusting my life for getting older and living alone has been a real challenge! | |
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| Is making bread more frugal?
Posted: 6/28/2009 4:23:54 PM | | breadmakers are great ... I was a "purist" ... no bread coming out of a machine ... stupid me ... I love mine. Especially as there are only two of us, and the size is perfect. And it makes great dough for pizza and pretzels and bagels and buns and so much more. | |
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| Is making bread more frugal?
Posted: 6/28/2009 4:39:11 PM | | la ... agree with breadmakers being great. Gave my not so old one to my youngest when I moved and finally broke down and got one here on sale. You can program it for 1, 2, or 3 lb. loaves and it has 5 settings for crust darkness. I'll make bread in it but find that I mainly use the dough feature then hand-shape and bake. | |
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| Is making bread more frugal?
Posted: 6/30/2009 8:18:51 AM | I haven't gotten the bread machine yet ... but was disappointed to see the limited variety of flours at the grocery store ... when I baked earlier, I was living in Los Angeles and found all sorts of interesting things ... Visalia (where I now live) is more rural and provincial ... there were three types of flour: wheat, white and white wheat! wow ... I was whole grains, blends with oats, rye, crushed wheat, whole wheat, corn, etc.
was I expecting too much? any hints where I could find more interesting flours? | |
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| Is making bread more frugal?
Posted: 6/30/2009 8:20:01 AM | I haven't gotten the bread machine yet ... but was disappointed to see the limited variety of flours at the grocery store ... when I baked earlier, I was living in Los Angeles and found all sorts of interesting things ... Visalia (where I now live) is more rural and provincial ... there were three types of flour: wheat, white and white wheat! wow ... I was expecting to find whole grains, blends with oats, rye, crushed wheat, whole wheat, corn, etc.
was I expecting too much? any hints where I could find more interesting flours? | |
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| Is making bread more frugal?
Posted: 6/30/2009 10:40:18 AM | I can't speak for Visalia, but here, there are "bulk" stores that carry a wide variety of flours, along with many other bulk items, where I shop for a lot of the specialty flours I use, as well as for my yeast at a fraction of retail cost. Their turnover is high enough that everything is fresh.
Larger grocery stores here typically have a bulk food section as well, although their prices tend to be closer to retail packaged prices. | |
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Joined: 10/13/2007
Msg: 72 | |
| Is making bread more frugal?
Posted: 7/1/2009 1:28:18 AM | As I type this the last batch of rolls are coming out my oven...just holding back...from ...reaching...for the butter....and cheese!!!!! ;-)
I haven't bought 'store' bread for years now and used to make bread by hand from step one but then I was given a Kitchen Aid...BINGO!
I buy the large bulk packs of dry yeast and keep it in the fridge after opening it pack in a Tupperware container. The flour is the bulk type that I keep in seal-able tubs to keep the weevils out :-). Even though the bread I make is the most basic of recipes without preservatives it always lasts longer than 'just bought' breads.
I've noticed from my friends bread maker machine that their texture is a bit more cake-like than my own, perhaps different flour? | |
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| Is making bread more frugal?
Posted: 7/12/2009 9:06:56 AM | JUST got a "Regal Kitchen Pro" ... it's all programmable and complicated ... not at ALL what I thot it would be! I was hoping for something a little more simple!
so I'm going to use your tips ... go to the store to buy yeast ... which I will store refrigerated in my RubberMaid containers!
I found some "bleached whole wheat" flour which doesn't sound GOOD but the only other alternative was white flour ... so will try my first batch using that flour ... hope it works ... am wondering if I need to mix that with regular white flour for the gluten ... I'll look for gluten but doubt I'll find it here in Visalia ... wondering what would happen if I added whole oats?
guess I'll find out! thankfully, it also came with recipes!
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| Is making bread more frugal?
Posted: 7/13/2009 9:13:07 AM | help?
I THOT I followed directions exactly ... set it on "4" which the recipe SAID to use ... that's for French crusts ... I chose a recipe for sun dried tomato and rosemary ... because I couldn't find "vital gluten" ANYWHERE in the store ...
the machine started mixing at 4:17 p.m. ... I checked on it constantly, never did hear any "beep" ... eventually, late p.m., I could smell bread, went in and checked and it was in the "bake" mode ... I kept checking and ... eventually, it said it was done at 7:47 p.m. ... it may have been done sooner and I just didn't notice, altho I was sitting less than 10' from the bread machine ...
1st ... isn't that a VERY LONG TIME? there was no indication on the recipe how LONG it would take ...
2nd ... the crust is more like concrete than bread ... it may have sat in the hot "oven" too long and I didn't notice ...
3rd ... is there a way to turn the "beep" up?
4th ... WHERE do I get "vital gluten"???
5th ... what did I do wrong?
if anyone responds ... thanks ... in advance! | |
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| Is making bread more frugal?
Posted: 7/13/2009 10:41:32 AM | With my ABM, dough takes 1:20, a quick loaf takes about 2:30 (I never make quick loafs, so not really sure), regular loafs take 3:20, and French loafs a little longer. Your time doesn't seem inordinately long.
As mentioned previously, look for bulk stores or grocery stores that have a bulk section; failing that, if there's a "health food" store near you, they may have gluten. I'd check for bulk first ... health food stores are notoriously expensive.
As to why it didn't beep for the add-ins, or if it was just too quiet, I'm not familiar with the Regal ABMs, so I'm no help there.
Offhand, I'm guessing you put the sundried tomatoes in at the start? That might explain the "concrete" crust. The lack of added gluten wouldn't in and of itself make the crust hard ... it might reduce the loft of the bread, but not by much. Adding things like fruit or veggies too soon will affect the rise of the bread, and therefore the texture of the crust. | |
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