Make Bread Not War

Hector Jones
2 min read
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Many years ago my biological mother saddled me with one of those bread machines. In general I am down on appliances soaking up counter space. The notable exceptions are the toaster, the microwave, the Kitchen-Aid mixer (I actually keep that in the cabinet plus it has an excellent juicer attachment I use every Saturday morning to juice fresh OJ), the rice cooker/steamer and most importantly the Cuisinart food processor.

I noticed I had a bunch of flour and stuff in the cupboards, and as I always try to clear out between winter and spring I started making bread.

After much ado about dough, here’s my personal handcrafted recipe, modified substantially from the originals. I prefer the 2 pound loaf size and use the wheat setting on the machine. Add (in this order, to keep the liquid away from the yeast until the end): 1.5 cups water, 3 tbsp canola oil, .25 cup Vermont maple syrup or local honey, 1 cup wheat flour, 1 cup rye flour, 1 cup pastry flour, 1 cup white flour, .33 cup powdered buttermilk or nonfat dry milk, .25 cup whole flax seed, 1.25 tbsp (powdered) glutton, 1.5 tsp sea salt, 2.5 tsp bread machine yeast.

Hit the button. Three hours later you’ve got a buttered toast party.
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