Hi Ben,
Probably, but it isn't before we cut it up, dry it and then crumb it. It's just good 100% whole wheat bread initially. Decades ago I used to make 8 loaves at a time (We had a big freezer) so I'd only have to make it every 3-4 weeks. While we were doing the initial moves with the Army I cut back to 2 loaves at a time, usually every week to 10 days. Got settled in our first duty station and I made 4 loaves each baking, then orders to Germany cut that back to 2, which I basically stuck with. Then we got the machine that only did one loaf, now use the machine mostly for pizza crusts. Purchase of a Kitchen Aide Professional mixer let me go back to 2 loaves
at a time when I make it.
Wow, in my mind that's large scale home bread making! Do you ever
need to replace the paddles? If so, where do you get parts from?
The times I was making 8, then 4 (and some 2) loaves at a time I was
doing it all by hand. Then we got the first machine after I broke (both
of) my wrists, used it until they recovered enough to knead the dough.
Bought a Kitchen Aide Professional mixer while we were in Savannah
(IIRC, 2008) and I went back to making 2 loaves regularly at a time
until a few years ago. About the time of my knee replacement surgery
(February 2019) we started buying bread. The bread machine gets
occaisional use, mostly when I want to mix up a pizza dough, rolls,
etc--a small batch of dough--that I will shape and bake in the oven.
Do you make "bread mixes" ahead of time? Or do you mix the BC>
ingredients together on the spot?
I usually mix the ingredients as I'm making the bread (or whatever). For
a long time I did make a whole wheat "bisquick"--baking mix--(I'll look
up the recipe and post it.) but then Steve got some Kodiak Cakes mix and
we've used that ever since.
I used to make pizza weekly. In the morning i would hand mix the
dough in a sturdy metal bowl and let it rise all day. I'd cook it
in BC> the evening after i came home from work. That was my "peak
bread" BC> period.
My "from scratch" pizza dough is easy to mix up as needed. It rises
while I'm slicing the pepperoni, grating the cheese, draining the
mushrooms, cutting up onions and peppers, etc. The sauce is started an
hour or so before I do the dough to give it time for flavors to blend
(or I'll just open a can of tomato sauce and spice it up, depends on
time and energy).
It's the start of major pollen season,
especially pine pollen, so the trees look pretty but do a number on the eyes, nose, etc and everybody drives a yellow-green vehicle.
Ha! It's pollen season here too and i feel sympathy for my friends
whose allergies are acting up.
I remember collecting cat tail pollen and using it to make pancakes.
I mixed it with wheat flour to act as the binder.
I've never done it, even tho I grew up in an area that had cat tails.
QUICK PIZZA DOUGH
2 cups flour (I use all whole wheat)
1 tablespoon each honey (or sugar), oil and yeast
Pinch of salt
3/4 to 1 cup warm water
Mix, turn out onto counter and knead--you may need to knead in more flour--until dough is smooth and no longer sticky. Put dough back in
bowl, set aside while you prepare sauce (if using can of tomato sauce)
and other toppings. Grease pan (16" round or 12"x18"), spread dough.
(You may want to let it set for a few minutes to rise a bit more.)
Add toppings, bake at 425 for 16-20 minutes.
PIZZA SAUCE
1 6 ounce can tomato paste
2 cans water
2 teaspoons each basil, oregano, parsley, garlic powder (or 1-2 cloves
fresh chopped garlic)
1/2 teaspoon black pepper
Dash of salt
Mix all, bring to boil and then reduce heat to simmer, stirring
occaisionally until desired thickness. Extra sauce can be put in fridge
until needed.
The basic sauce (with another can of water and I add a can of tomato
sauce) can be used as sauce for any pasta or dish needing marinara
sauce. It's based on the recipe my MIL gave me when I married Steve and
I still use it today, almost 51 years later.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... OH NO! Not ANOTHER learning experience!
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)