On May 6, 2:17*pm, Wayne Boatwright >
wrote:
> On Tue 06 May 2008 09:18:31a, TammyM told us...
>
>
>
>
>
>
>
> > "Wayne Boatwright" > wrote in message
> 73.184...
> >> On Tue 06 May 2008 05:54:52a, cshenk told us...
>
> >>> "Wayne Boatwright" wrote
> >>>> cshenk told us...
>
> >>>>> Ours hasnt risen in price quite that much but keep in mind one
> >>>>> thing. How many loafs can your make out of a 5lb bag and what would
> >>>>> that same amount cost you in premade stuff with all it's additives?
>
> >>>>> Premade bread has also gone up at the same time.
>
> >>>> Homemade would have to cost less. *My favorite "packaged" rye bread
> >>>> at the supermarket has just reached $4.99/loaf.
>
> >>> Ouch. *I can understand though. *In my area, I glance at premade bread
> >>> but buy it only at a 'day old bakery outlet' where I can still get
> >>> decent prices. *I got 4 loaves for 4$ recently while thinking over
> >>> what new breadmaker to get after the old one died. *This wasnt
> >>> 'wonderbread' but a decent 21 grain loaf sort. *My area is a little
> >>> cheaper than most other places for food (Norfolk VA area) but even
> >>> here I got sticker shock at the regular prices which were 4$ or more a
> >>> loaf of this same thing.
>
> >>> Instead, even though the price of the ingredients has gone up, making
> >>> my own costs me about 65cents for a 2 lb loaf. *I don't do it for cost
> >>> reasons, but for health (none of that wierd stuff added to make it
> >>> last 4 weeks on a shelf) and pure fun.
>
> >> More impetus for me to consider having a bread machine!
>
> > Wayne, do you have a kitchenaid or like-mixer? *It's almost as easy to
> > whip up your loaves in the mixer as it is in the bread machine. *A
> > little more involved than "set it and forget it" but not by much. *I mix
> > it up with my dough hook, let it rise, shape it, let it rise again and
> > then bake it. *My "standard" flax seed loaf takes approximately 3 hours
> > start to finish, and most of that is rising/baking time, not time spent
> > tending to it. *I do have a bread machine (on its last legs) which I
> > used to use, but space and clutter are issues for me these days. *I'm
> > trying to "lighten the load" in more ways than one, and the mixer is
> > multi-purpose whilst the bread machine isn't.
>
> > Just my op.
>
> > TammyM
>
> Yes, I've had a KitchenAid KA-5 for years, and have always used it for
> making bread dough. *Still, the thought of dump in, set, and forget does
> have an appeal. :-)
>

I am sure others will disagree but I have never had bread from a
breadmaker that is as good as that made by hand (or by mixer).

John Kane Kingston ON Canada

cshenk wrote:
>
> "Arri London" wrote
>
> >> Matches my usage pretty close. Also I get the jar of fleishman's yeast
> >> which has enough for gosh, 30 loaves or so? Never measured it exactly
> >> either. I just know it lasts quite a long time here in the door of the
> >> fridge before i need more.
> >
> > You can buy either Fleischman's or one of the other big brands in larger
> > bags at a warehouse place. Stores in the freezer; refill your jar to
> > keep in the fridge. Much cheaper than buying the jars all the time.
>
> I may try that. I make bread often enough to be able to take advantage of
> the larger sized containers. Far too often to use the foil pouch method!
> (Dunno about UK but here they have these strips of 3 'individual servings'
> of 2 - 2.5 TS each but you can spend as much as 50 cents each!).

Always bought yeast in bulk in the UK too; one of the supermarket chains
even offered yeast out of their bakery but I never tried it.
>
> I've never frozen yeast before but if you say it works, I can try it.

Works fine. By the end of the larger bag may take a bit longer to get
going but will go.
>
> >> I'll add the disclaimer that I really dont do this for cost reasons, but
> >> because it's both fun and i feel better about the ingredients in the
> >> bread
> >> this way. Also I can add whatever spices and stuff i want to flavor it
> >> nicely.
> >
> > Exactly. It is cheaper and no artificial ingredients or weird fats.
>
> Oh and at my last place, in Japan, the local breads did not even remotely
> appeal to me. More often than not they had the feel of being underbaked and
> still partly raw inside. When you live in another land, you experience the
> joys and disappointments both. Bread was the downside. I had to make my
> own, or get frozen 'wonderbread' and defrost it for use. If memory serves
> the frozen choices we Wonderbread, 'Homeland' (nothing to do with the
> USA homeland security, an old brand with that name), and roman meal in wheat
> or light wheat.

LOL if I lived in Japan probably wouldn't bother with European-style
bread anyway for the duration.
>
> They make wonderful foods in Asia, but IMHO, bread is seldom one of them
> unless it's a flat-bread.

The Chinese steamed breads (and bread-type dumplings) are quite nice.
The Cbinese bakeries in London used to make roast pork buns that were
baked, with a bready texture, in addition to the steamed ones. Liked
those too. And the fried breads are good. Bread is good full stop

David Scheidt wrote:
>
> cshenk > wrote:
> :"Arri London" wrote
>
> :>> Matches my usage pretty close. Also I get the jar of fleishman's yeast
> :>> which has enough for gosh, 30 loaves or so? Never measured it exactly
> :>> either. I just know it lasts quite a long time here in the door of the
> :>> fridge before i need more.
> :>
> :> You can buy either Fleischman's or one of the other big brands in larger
> :> bags at a warehouse place. Stores in the freezer; refill your jar to
> :> keep in the fridge. Much cheaper than buying the jars all the time.
>
> :I may try that. I make bread often enough to be able to take advantage of
> :the larger sized containers. Far too often to use the foil pouch method!
> Dunno about UK but here they have these strips of 3 'individual servings'
> f 2 - 2.5 TS each but you can spend as much as 50 cents each!).
>
> I buy Fleishmans IDY from Sam's club. Two one-pound bags for less
> than $5. My local grocery gets more than that for a four-ounce jar.
> The individual bags are vacuum packed and have a two-year shelf life,
> unopened. I freeze after opening, keeping a small jar in the fridge.
> I only go through a pound a year, roughly.

That's about what we pay at our Sam's. Was just under USD4.00 for those
bags last year. It is a bit more this year. We use a little over a pound
a year so the two bags work out well.

"Arri London" wrote
> cshenk wrote:

>> I've never frozen yeast before but if you say it works, I can try it.
>
> Works fine. By the end of the larger bag may take a bit longer to get
> going but will go.

Humm, with a breadmaker that's not all that good. But I can try it and if
it starts to fail, perhaps I'll still have had enough use to make it a
bargin.

>> Oh and at my last place, in Japan, the local breads did not even remotely
>> appeal to me. More often than not they had the feel of being underbaked
>> and

> LOL if I lived in Japan probably wouldn't bother with European-style
> bread anyway for the duration.

Well we didnt as much, but after a bit you get hankering for a PB&J or a ham
samwich so you kinda need good bread! Some folks liked the local breads but
none in my family did, so I took to making it for us. When I was at sea,
sometimes Charlotte would make some in the breadmaker, and other times Don
would get the frozen 'wonderbread' just so he could have toast etc.

>> They make wonderful foods in Asia, but IMHO, bread is seldom one of them
>> unless it's a flat-bread.
>
> The Chinese steamed breads (and bread-type dumplings) are quite nice.
> The Cbinese bakeries in London used to make roast pork buns that were
> baked, with a bready texture, in addition to the steamed ones. Liked
> those too. And the fried breads are good. Bread is good full stop

Yes! I like those too. Just cant make a PB&J with'em <grin>.

cshenk wrote:
>
> "Arri London" wrote
> > cshenk wrote:
>
> >> I've never frozen yeast before but if you say it works, I can try it.
> >
> > Works fine. By the end of the larger bag may take a bit longer to get
> > going but will go.
>
> Humm, with a breadmaker that's not all that good. But I can try it and if
> it starts to fail, perhaps I'll still have had enough use to make it a
> bargin.

Simple to get around: dissolve the yeast in the liquid needed for the
bread in the breadmaker. Turn on the breadmaker to warm up, while
measuring the other ingredients. Can turn off the breadmaker and let the
yeast sit in the warm liquid for a few minutes but not necessary. Add
the rest of the ingredients on top of the yeast/liquid and start the
cycle properly. That technique isn't for using the timer o/n but
otherwise it works.
>
> >> Oh and at my last place, in Japan, the local breads did not even remotely
> >> appeal to me. More often than not they had the feel of being underbaked
> >> and
>
> > LOL if I lived in Japan probably wouldn't bother with European-style
> > bread anyway for the duration.
>
> Well we didnt as much, but after a bit you get hankering for a PB&J or a ham
> samwich so you kinda need good bread!

LOL not me! Prefer Asian foods to anything else at all times.

>Some folks liked the local breads but
> none in my family did, so I took to making it for us. When I was at sea,
> sometimes Charlotte would make some in the breadmaker, and other times Don
> would get the frozen 'wonderbread' just so he could have toast etc.

LOL! Did you watch that fascinating recent series 'Carrier' on PBS,
about the Nimitz at sea? Over 2.5 million meals prepared/served during a
six-month TDY! The crew of 5000 is more people than lived in my tiny
village in the UK

>
> >> They make wonderful foods in Asia, but IMHO, bread is seldom one of them
> >> unless it's a flat-bread.
> >
> > The Chinese steamed breads (and bread-type dumplings) are quite nice.
> > The Cbinese bakeries in London used to make roast pork buns that were
> > baked, with a bready texture, in addition to the steamed ones. Liked
> > those too. And the fried breads are good. Bread is good full stop
>
> Yes! I like those too. Just cant make a PB&J with'em <grin>.

Not a consideration with me cos I don't like PB&J full stop. But imagine
it would work as a filling for a steamed and cooled yeast bun...

"Arri London" wrote

> LOL! Did you watch that fascinating recent series 'Carrier' on PBS,
> about the Nimitz at sea? Over 2.5 million meals prepared/served during a
> six-month TDY! The crew of 5000 is more people than lived in my tiny
> village in the UK

Naw, been there, lived that. USS John C Stennis (CVN74) 1995-1998. And the
USS ESSEX, (LHD2) isnt exactly a small boy either (2004-2007).

The amazing thing is the food actually is pretty good. Just gets a bit
tiresome when the fresh fruits and veggies are gone.

>> Yes! I like those too. Just cant make a PB&J with'em <grin>.
>
> Not a consideration with me cos I don't like PB&J full stop. But imagine
> it would work as a filling for a steamed and cooled yeast bun...

Hehe I really just generically meant any sort of samwich. Grilled cheese,
ham, BLT, whatever.

cshenk wrote:
>
> "Arri London" wrote
>
> > LOL! Did you watch that fascinating recent series 'Carrier' on PBS,
> > about the Nimitz at sea? Over 2.5 million meals prepared/served during a
> > six-month TDY! The crew of 5000 is more people than lived in my tiny
> > village in the UK
>
> Naw, been there, lived that. USS John C Stennis (CVN74) 1995-1998. And the
> USS ESSEX, (LHD2) isnt exactly a small boy either (2004-2007).

Cool! Never got to go on board the Nimitz when I lived in San Diego, but
did get to go on board the USS John F Kennedy (CV67) a few years before
it was decommissioned. Amazing place.

>
> The amazing thing is the food actually is pretty good. Just gets a bit
> tiresome when the fresh fruits and veggies are gone.

Not surprised there. Presumably those were restocked at each port
whenever possible? Other than the fact I get terribly seasick, would
interesting to have worked in their kitchen/galley.
>
> >> Yes! I like those too. Just cant make a PB&J with'em <grin>.
> >
> > Not a consideration with me cos I don't like PB&J full stop. But imagine
> > it would work as a filling for a steamed and cooled yeast bun...
>
> Hehe I really just generically meant any sort of samwich. Grilled cheese,
> ham, BLT, whatever.

LOL think those would work as filling for a steamed bun too