We had a wonderful, relaxing family-filled Christmas, but, all good things must come to an end, and work looms on the horizon again from next Monday...
So, back to more mundane matters.
I have been disappointed in my bread machine.
Not because the bread it produces is inedible, but because the bread doesn't stay as fresh as shop bought bread.
Well, duh, there are no added chemicals / improvers in my locally manufactured stone ground flour, homemade bread, Dani!
But, I was feeding the chickens / chucking away too much bread - RMan and I can't eat a loaf in 2 days.
I have, however, made some other excellent recipes in my bread machine - such as four ingredient corn bread, chocolate cake, banana bread.
Then I had a thought. RMan and I love rye bread. So, after contacting our local stone ground flour manufacturers, Eureka Mills, they kindly sent me a recipe for 50% rye bread to bake in my bread machine.
|Too much dough which couldn't cook properly and caused the|
loaf to sink.
The recipe they sent was too much for my machine and caused the bread to sink in the middle as it couldn't cook properly.
|The consistency of the 50% rye bread is great!!|
|Half the recipe resulted in a teeny-weeny loaf|
|This one is slightly misshapen, but 3/4 of the recipe gives me the best|
|Soft, delicious - with an extended "shelf" life - without the|
|My 50% rye bread recipe for the bread machine|
Wrapping my bread in towels doesn't keep it fresh in our dry climate, so, once the loaf is properly cool after baking, I store it in a clear plastic bag which gets cleaned (washed out and hung to dry) out prior to another (new) loaf being deposited into it. I think I have recycled the same plastic bag a good 4 dozen times thus far... ;)
Fresh bread in the house means we'll not go hungry this year... :D
For info on how you can obtain your own Foothills DryAway please click the link.