Homemade Bread Using a Bread Machine

I am making bread these days on the grocery bill.  I have the time and just need to put forth a little effort to get it done.  I am driven because homemade bread certainly tastes better than the store bought varieties. 

I have a bread machine that has been around for years and years and I got it out and dusted it off. I admit to being a bit impatient so waiting for dough to rise is tough for me.  I like more immediate reinforcement hence the bread machine.  I am working on building my patience tolerance level and will move on to totally handmade bread.

I looked in the pantry and found white flour and whole wheat flour.  I am not sure how old the white flour is so when I use it I will be adding in some gluten to ensure its viability.  The whole wheat flour is new. In the past I bought 25 or 50 pound bags of flour from the restaurant supply store but I did not use enough of it quickly enough.  I did not find bugs or critters in it but I knew it was getting old.  Since then I buy only 25 pound bags and keep the bag in a plastic tub in the pantry where it is cool and dry.

The local Food Cooperative offers many kinds of flour to make a wide variety of breads.  This week I am going to become a member of the Coop again.  I will offer to volunteer some hours in exchange for a discount on my purchases.  Tim is disabled and unemployed so he will get an even greater discount.  Guess he will be doing most of the shopping and purchasing.  Hopefully we can both go and volunteer some hours to maximize our discounts and stock up on some basic items like flour and grain.

Yes, I have an old fashioned hand wheat grinder and some wheat stored.  It is cumbersome but effective. I also have a friend with a fancy dancy electric grinder who would be more than happy to let me use to grind fresh flour on a monthly basis.  Add this job to my "should do list".

Oatmeal is one of the bread ingredients that I really like.  I do buy oatmeal in bulk and keep a 5 gallon bucket in the garage and a large glass bottle in the pantry for easy access.  It is filling, high in fiber, helps reduce cholesterol levels and tastes good.

The yeast jar that was in the refrigerator was old and I mean really old so I discarded it and bought a new large industrial size package.  I cut open the package and poured it into a canning quart jar and store it in the refrigerator.  In the past I left some stored yeast packages out in an secluded food storage shelter and it was the first item the mice got into.  They spread the yeast all over the shelter and it smelled awful.  Now I am much more careful with it.

Here is the recipe that I use most often. for oatmeal bread (my favorite)
Ingredients
1 cup oats
2/3 cup milk (I use water because I don't drink milk)
1/3 cup water
1 tbl butter
21/2 cup flour (white or whole wheat)
3 tbl packed brown sugar
1/4 tsp salt
1 tsp active dry yeast
Add the liquid first then the dry goods.  Follow machine directions. This is for a 1/5 pound loaf.
If my flour is old I add a tablespoon of gluten.


Emergency Essentials posted this recipe week that uses food storage items.  I am looking forward to trying this one! You do need butter powder.

Homemade Bread and Butter (using butter powder)
1 cup plus 4 Tbsp warm water
2 cups enriched white flour
1 cup whole wheat flour
2 Tbsp honey
1 Tbsp butter powder
1 Tbsp instant powdered milk
1 ¾ tsp salt
½ Tbsp dough enhancer
2 tsp yeast

Directions:
Add all ingredients in order to bread machine. This makes a 1.5 pound loaf. We like to use the light crust setting.
Butter directions:
Put ¾ cup butter powder in a mixing bowl. Slowly add 4 Tbsp lukewarm water to powder using a whisk. Mix well. Add 1 tsp oil and mix. Cover and chill in the refrigerator while the bread is rising and baking. This makes a creamy and spreadable butter for your bread.

Here is a basic whole wheat bread recipe:
Whole Wheat Bread (Machine)

1 1/2 c water
2 T butter
1/3 c honey plus enough molasses to make 1/2 c total liquid
4 c whole wheat flour
2/3 c oatmeal
1 tsp salt
2 T powdered milk
3 T gluten
2 1/4 tsp yeast
Place all the ingredients in  the bread machine adding the wet ingredients first.

If you are moved to make some bread, let me know how your bread somes out and what recipe you used!
I would love more bread machine recipes that are easy without a lot of unusual ingredients.

Speaking of bread, I had some guests over yesterday morning and wondered what I would give them as a treat.  I pulled out a frozen loaf of zuchinni bread and quickly thawed it in the microwave oven.  It disapeared very quickly so I guess it was a hit.  I am sure glad I made it this summer even though it was not all that long ago.

Heat Wave is Over!

Thank goodness the heat wave is over! One day the news reported it was 115 in my town and my mother's thermometer read 120! We found spraying ourselves with water and sitting in front of the fan was the best idea. Had to do the same with the dachshunds and we kept giving them water and ice cubes to lick. An eye opening experience for us here in the Pacific Northwest. Most homes do not have air conditioners and I bet there was a run on them this week.



This morning it is cool and overcast. Good day to finish processing the giant zucchinis that grew in the heat wave. The small zucchini in the picture are not mutants but a ball zucchini I am trying this summer. I think I like the regular ones better that is probably because I am not used to this variation. I keep looking at them thinking they are acorn squash!


Yesterday I baked six loaves of quick bread and froze them. Today baked 14 jars of zucchini quick bread and will be making zucchini hot dog relish. Might not be pretty but sure does taste good. I also want to go and pick more blueberries this weekend. We will see what I get accomplished since I have a few days of housework to catch up on and want to enjoy the cool weather.


I was reading my new friend Serina's blog entry on aprons last night in cannin and jammin. I had to laugh because I had an apron experience yesterday. Towards the end of the day my mother dropped by and tooted the horn for me to come outside. She said she had gone to the store and the red peppers I had asked for were $1.50 a piece and she would not buy them (good for her - I am rubbing off on her). She said she would take me to the farm stand down the street. There is a new stand called Yakima Produce on the corner of Mullen and Carpenter Road in Lacey. I jumped into her car without thinking. The farm stand had huge peppers at 6/$1 which was perfect for relish. When I went up to the counter the very friendly woman said," You must really want those peppers". I was stumped why she would say that and then looked down. I still had my well used baking apron on! I told her I had been baking zucchini bread all day and that I canned and taught canning lessons. Before I knew it I was asked to give them a poster and business cards and they would spread the word!


I also spoke to her about the end of the day produce that they throw away. Being as frugal as I am I am not too proud to sort through a box of produce that might have a blemish or wrinkle cut them out and use them. They are now going to call me when they get a box and since they are so close it will be easy to run over and pick it up. Win win they have less trash to attract critters and I have a surprise box full of wonderful produce to be creative with. The Frugal Fraulein at it again.

By the way, this stand gets produce fresh daily from the other side of the Cascade Mountains. The owners are very friendly and helpful and have promised to carry case lots when the produce is less expensive for canners. This is a great service and a convienient place to shop with lots of parking. If you buy a big load of produce they even help you to the car with it. Now that is service! Stop by if you are in the Lacey/Olympia area and say hello. Tell them the Frugal Fraulein sent you!

Canned Zucchini Bread

I was asked for the zucchini bread recipe that I use when I can zucchini bread. To be honest, I use a different one each time I make it. The one I have used the most can be found at llrecipes.com or http://allrecipes.com/Recipe/Moms-Zucchini-Bread/Detail.aspx. Sometimes I add raisens or dried cranberries. The best thing about quick breads is the variety in ingredients that can be used successfully. Use your favorite recipe and give it a whirl.

Steps to Can Quick Bread

1. Warning - this method is for short term storage only
2. Sterilize wide mouth pint canning jars and set upside down to dry
3. Sterilize lids and rings
4. Make a batch of quick bread following your favorite recipe
5. Preheat the oven as directed
6. Fill warm sterilized jars with batter half full - do not overfill!
7. Clean rims
8. Put cookie sheet on middle shelf in preheated oven
9. Carefully place half full jars on cookie sheet making sure they are not touching
10. Bake as directed
11. Test for doneness with a cake tester
12. Quickly remove hot jars from oven and place on cake rack
13. Immediately cover with sterilized lids and tighten rings
14. As jars cool the lids will seal with a clink
15. When cooled carefully wipe off and clean exterior of jars
15. Any jars that do not successfully seal as evidenced by tight lid save in refrigerator and eat within two days. Date and label remaining jars.

Smile, you have just canned homemade quick bread! The bread will be moist and will have risen to a golden brown. Open jar and slide a clean knife carefully around bread to loosen. Sometimes I simply shake the jar and the bread pops out. Other times I have had to cut it in wedges to remove.

Trip to the Farmer's Market

Today is another beautiful day in the Pacific Northwest. I just returned from a trip to the local farmers market. I went to look at the beautiful produce and actually compare it to my own. I like to keep record of what I spent in the garden and how much if anything I actually saved. I don't count my labor because I like to garden, need the exercise and since I don't have an expensive gym membership I can credit some of my savings to what I would be spending on a gym membership contract.

Some of the items I found today were bags of mixed salad greens complete with nasturtiums for $4.00, cucumbers for $1 a piece, rainier cherries for $4.99/lb, shelling peas $4.50/lb and snap peas for $2.99. There were lots and lots of other beautiful produce items and the colors were spectacular.


Pea Pods
Last evening I picked all my snap peas. I blanched them then immediately put them into ice water to stop the cooking process. I froze two large freezer zip backs of pea pods. I figure there had to be at least 3 pounds in each bag. I have already been picking and eating the pods for a few weeks so it is hard to determine the total yield for the year. At $2.99 a pound that is a minimum of $6.00 worth of pea pods I have now frozen. I bought two packages of seed at 50% off so my cost was $1.59. I bought most of my seed at Home Depot at a 50% off seed sale and did use some extra seed I had left over from last year. Sounds like a savings of $4.41 and I am unable to account for the many salads and stir fries I have already made this season. I love to watch peas grow. They are usually the first thing to pop up their little heads in the spring, have pretty fragrant flowers and the leftover plants add nutrients to compost pile at the end of the season.



Peas
I picked a wheel barrel full of pea plants and brought them to the patio to shell. My 80 year old mother came to help and the dachshunds cleaned up the drops. We picked about a gallon of peas. Small round green gems that I am sure will be sweet and tender when steamed. I blanched and froze them because there really weren't enough to can and we like our peas frozen. Just think how some homegrown peas will taste with a grilled salmon fillet!

I did ponder how many peas I would have to plant to harvest enough for a family of two for the year. The garden box is 3ft by 10ft and was 3/4 shelling peas and 1/4 snap peas. I planted them in March and have been picking peas since late May. Next year I plan on planting another garden box the same size to double the harvest.
The left over plants and shells were put into the compost pile of course! I would be interested if anyone has thought of something to do with the shells. They are edible if picked before they dry.

Zucchini
So far I have picked two zucchini. There are about 10 more coming along and lots of new flowers. The plants must be at least 4ft high with huge leaves. I planted four plants that are taking up one half of a garden box. Since I added mushroom compost and some rock dust to the garden beds this year, the squash plants loving life and growing abundantly . I paid $2.00 for 4 zucchini starts so I have not saved anything yet. By mid week I will be in the black. Last year I canned zucchini and summer squash and used them in soups and stews during the winter. I also made zucchini bread was canned and frozen. I froze some shredded zucchini for breads, cakes and soups and at the end of the year all the leftover zucchini was added to a large batch of curried relish. See tips for canning zucchini bread and zucchini and eggs.

Cherries
I was tempted to buy some cherries but something told me not to. On the way home I saw a tree full of rainier cherries growing in someones back yard. I heard that godly music I hear when I am about to find something free. The bold Frugal Fraulein pulled over and I knocked on the door. I very nicely asked the man if he was going to pick the cherries in his back yard. He said, "No, the birds get them and make a damn mess". I asked if I could pick some in exchange for giving some to him. He said, "Sweetie they are all yours for the trouble!". I will return this afternoon with a friend, a couple of step ladders, my picking pole and some buckets. I expect we will get at least 10 pounds of cherries for a savings of $20.


Lettuce and Greens
I have lots of mixed varieties of lettuce in various stages of readiness. I plant it in stages so it won't be ripe all at the same time. I also planted lots of nasturtiums this year for color and eating. I like to see the vibrant yellow and orange flowers in my salads. I am considering picking a couple of bags of mixed greens and knocking on a few neighbors doors to see if they want them delivered this summer for $3.00 a bag. The profit from one bag would would pay for the seed I used. I will have to report back on that venture. One year I had an abundance of greens and sold them to co-workers who were thrilled to have them delivered once a week to the office. That same year I tried putting several bags in a cooler with a sign on top at the end of the driveway. I put a jar for donations. Sometimes I found some change or a few dollars in the jar and to my surprise at the end of the year I found a twenty dollar bill! I smiled the rest of the day and sent a kind thought and blessing to my anonymous supporter.

Finally, I met up with an old friend who has worked at the Farmer's Market for 17 years selling plants and vegetables. I networked with her and will be teaching a canning class to the local Seed Savers group. All in all, it was a profitable trip to the Farmer's Market. I want you to know there are many trips that I buy the fresh produce, baked goods and meat products provided by local farms and always take visiting guests there as a day trip. I suggest you all visit your local Farmer's Market for fresh produce, inspiration and ideas for your own gardens!




The Frugal Fraulein



Tip #3 Canning Zucchini Bread
First of all most governmental run canning sources do not recommend canning quick breads for long term storage. Do not try this, store it for years, open, eat and call me if you get sick. I can zucchini bread and quick breads for use within a short period of time. It is wonderful to take to a friend's when you are going to have coffee or tea or take along on a picnic.
Wash and sterilize wide mouth pint jars and lids. Make up a batch of your favorite zucchini bread mix. Carefully ladle mix into the jars filling to the half way mark. Put on a lid and ring and screw on tightly. Place the jars carefully on the middle rack of your preheated oven and time as directed by the recipe. Take the hot jars out of the oven and place on cooling racks. As the breads cool the lids will clink and seal. There is no need to grease the jars as most quick breads contain oil or butter. The contents will turn nice and brown and may appear moist. Open and run a knife around the edges. Sometimes the bread will come out whole. Other times I simply cut wedges and serve that way. I have been known to eat directly out of the bottle with a fork! Again don't keep these breads around a long time. The breads make excellent hostess gifts and your friends will be astounded at how clever you are. I have also tried most cakes and brownies using this method.