|How cute is my shirt? I loved baking bread so much that my husband got me this shirt from our fave show "Breaking Bad".|
I love baking bread and I never thought I could do it so effortlessly. I'm thinking about trying to go on a gluten-free diet but I haven't had any luck with the alternatives for bread and pasta. If you have any great gluten-free bread recipes, please share them with me.
My oldest daughter loves bread too, so I started out making it for her because the store breads have too many chemicals. After about a year of baking my bread by hand I invested in a bread machine and I would never go back. It's amazing. We bake a XL Honey Wheat with Pumpkin Seed loaf once a week.
- Save time and schedule ahead! You can have freshly baked bread programmed for when you wake up! Or choose Rapid Bake if you need it to get started right away.
- Save time and energy on the preparation and cleanup! You just throw your ingredients in and push a button. When it's done, it pops out clean and you can just rinse the inside and put the machine away.
- Forget about the Kitchen Aid Mixer....this machine can mix dough for pizza, pastries, rolls, bagels, cakes, even Roti etc.
- Comes with about 40 recipes for wheat, multigrain, basic, french, or pizza dough. A measuring cup and measuring spoons included.
- Equipped to knead, mix, rise, stir, and bake from start to finish in about 4 hours, 2 hours for rapid bake.
|This pic won't fuckin' rotate for some reason...|
Where did I get mine from? Amazon Prime is awesome but their Prime Pantry sucks!
XL Honey Wheat with Pumpkin Seed Bread Machine Recipe
2 3/4 cup white flour
1 1/2 cup wheat flour
1 cup quick cooking oats
1/3-1/2 cup honey
1 tsp. salt
3 tbs. butter
1/3 cup pumpkin seeds
1 1/2 warm water
1 tbs. active dry yeast placed in the dispenser
-You basically add all the ingredients by dry ingredients first and liquids last and select Basic, Light Crust, and push Start.
Update: Someone asked me if it can make artisan bread, the answer is: Unfortunately it can't BAKE the artisan bread with a really hard or crispy crust to the degree that specialty bakers do, but you can always use the dough function and let it rise etc, take it out and throw in your own oven. It still saves you the time, energy, and mess as all you will be doing is taking the dough out and putting it in your oven and getting the same great consistency. So far I've only made sandwich bread, a garlic Italian herb loaf, and the honey wheat my family loves.