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Buttoned Up > Everyday Life > Food & Fitness > Should a working mom find time to make bread too?

Should a working mom find time to make bread too?

posted by Sarah on July 25, 2011 | print article | e-mail to a friend
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  • Anne Van Hoose

    I love homemade bread! I kind of cheat though.  I bought a breadmaker from our local free classifieds for $10 and let it do most of the work.  I put in the ingredients and let it mix it and rise it.  Then I pull out the dough, knead it, shape it, and let it rise once more.  Then I cook it in our oven – I like the way it cooks better that way.  I think homemade bread is a cheap, easy way to do something good for your family.

  • SarahButtonedUp

    Anne,
    I’d say there’s no such thing as cheating! 

  • CMG

    Nothing beats homemade bread.  This tutorial shows the no fail best possible breakfast approach.  It freezes beautifully too.  (Pizza dough is next, right?)

  • http://idreamofclean.net Christine (iDreamofClean)

    I am just starting to make my own bread after several years of being too intimidated. Thankfully, I finally too the time to learn how to do it (that was the hardest part!) and am now loving it. I even use my kitchenaid mixer to kneed the dough so it’s really as easy as 1.2.3. 

    Thanks for the recipe! I’ll give it a try.

  • Ahappyheartathome

    I would love to make bread! It’s been a long time since I tried because I had some negative experiences with yeast. I didn’t know how warm the water should be, and the yeast didn’t work right. Does the yeast have to foam? Do you use a thermometer to test the water? Thanks for any help.

  • Emily

    I use my knuckle to test the water – is it warm like a bath, or hot like washing dishes? Warm is good, hot will kill the yeast. And mine doesn’t always foam, but it still works okay. I don’t know if it matters too much… someone else might know that. Even so, a little flat is still better than full of preservatives, right? :) I love making bread! My bread machine is great, I love to make rolls and use it for the dough cycle. Great job on your bread!

  • SarahButtonedUp

    Like @Emily – I take a very unscientific approach to the warmth of the water. I’ve only made it twice so far, but haven’t had any issues. I will check with my Aunt (the bread-making expert) and report back asap. :) 

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  • SarahButtonedUp

    @4a12240c6a12aa7018a6c9e1b37dd32a:disqus – here is the official reply from my aunt — someone who has made thousands of loaves over the past 5 or so decades. :) Keep us posted on how you do!”The water can be too hot and therefore kill the yeast.  I do not use a thermometer, but feel the water to make sure it is really lukewarm (ie I can run it on my hand comfortably). Yeast also can expire. I prefer dry yeast in jars to either cakes of yeast or dry yeast in paper packets.  I think it keeps better.  Also, I store it in the freezer or refrigerator. If you have any doubt about the viability of your yeast, it is probably good to start the yeast in half a cup of water with a teaspoon of sugar or honey to make sure it will rise (begin to bubble).  
     
    Bread making is an art, not a science. The weather, the rhythm or timing of your day, sometimes even your mood can have an impact.  If it doesn’t work once or twice, don’t give up!  If you make bread very regularly, you will find that some “batches” are better than others, some are not great, but most are delicious!”

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  • nicole w

    i think it’s a great idea!
    just curious, how do you store these delicious loaves?

  • SarahButtonedUp

    Nicole – I usually place each loaf in a gallon-sized plastic bag with a tie. Then I keep all my loaves in a closed bread tin. Because there are no preservatives, they don’t last that long before molding (about 5-7 days depending on the humidity). But 9 times out of 10, they are devoured before any mold gets to them.

  • Umm Muhammad

    How do you use the Kitchen Aid kneed hook? I used it when I attempted to make pizza dough last week. Long story short it was a sticky, runny, lumpy mess.

  • http://farrah.tbfreviews.net/ Farrah

    Oh I LOVE homemade fresh bread! I like to add herbs like rosemary from my garden to it. I usually only do it in the fall on days I’m actually home instead of dragging 3 kids here and there and working full time. BUT your post made me realize I should do it more often!

  • Jacobenaart

    I have found that if I feel I don’t have time to make bread the “old fashioned” I can make it in the bread machine. I have made some fantastic honey wheatberry oatmeal bread and some great pumpkin wheat bread in the bread machine. My daughter loves it and I feel good to be baking bread, even if I do use a short cut.

  • Beckyroze

    I use my KitchenAid too. I have been making our bread for about 4 years now. When I attach the dough hook, I add in a little more than half of flour and run it on low. I stop it occasionally to scrap the sides and add more flour. When the dough climbs the hook and no longer clings to the sides of the bowl, you know it’s ready to take out and knead.

  • Beckyroze

    When I do mine, I use lukewarm water. I dissolve the yeast in the water and then add honey (or sugar). I stir it to dissolve the honey and let it sit for 5 min. It will get really foamy and then I know that my yeast is active and happy. I have killed yeast before too, but didn’t know it until I got to the rising stage and the dough just sat there like a lump. I now proof the yeast to make sure, but I also make a lot of bread so the yeast is always fresh. Always check the date on the package and make sure that it’s room temp (it will last longer if stored in fridge or freezer).

  • Heather Bennett-Spurck

    Awesome!  I’m a full time working mom and started making bread for the family a couple of months ago.  I too was bothered by the ingredients and while I don’t think that they are going to kill us, I feel a million times better knowing what’s going into our bread is MY choice. I keep a back up loaf of Genesis bread in the freezer in case we run out on Thursday or Friday, but we’ve only dug into it once.  I use whole wheat flour and instead of sugar, I use honey or agave.  Works like a dream!

  • Umm Muhammad

    Do you start with the flat beater then switch to the hook?

  • Anonymous

    Have you ever tried it with just AP flour? I have no whole wheat in the house and would love to try this recipe, it looks lovely and soft.

  • Anonymous

    I will check – I don’t think it would be too different. I know whole wheat has a lot more gluten in it, which increases the importance of kneading…But otherwise shouldn’t change things too much. Since you are eyeballing the flour as you need, even if you actually need less or more of it, it wouldn’t change the how…

    Stay tuned!

  • SarahButtonedUp

    And the official answer is a resounding yes. This recipe works fine with all purpose flour. :) Happy baking!

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  • Keely

    I did it!!! The first time I’ve ever made bread; I was prepared to fail but I did it! The texture is amazing, my kids devoured it once it came out of the oven and I enjoyed a pb&j sandwich once it cooled.

  • http://www.GetButtonedup.com Sarah

    Wahooo @Keely – that is awesome. Way to go. Keep it up. :) I now have a routine where I make four loaves at a time and freeze 3. Then I’m good for a month.

  • Lyn

    Hi, do you need to pre-heat the oven or put in a cold oven then turn it on? I’ve made bread both ways… Thanks!

  • Jamie Kline

    I am currently making this now and my kids loved helping me!! We are on the last proofing and getting ready to put them in the oven. I can’t wait until they are done. Oh by the way this is our first time making homemade bread. So easy I definitely will be making them again. Thank you so much!!!!

  • Casey

    Making this right now and not sure what I did wrong but the tops of my loaves are getting really hard. Any advice?

  • http://www.GetButtonedup.com Sarah

    Casey – did they get hard before or after baking? If before, it might be too hot where they are rising – or you might be kneading a little too long, which can reduce the elasticity. Try kneading for 5 fewer minutes before letting it rise. If the tops are getting hard after baking – it might be due to the fact that you’ve baked it for too long or that the oven is running hot.

  • http://www.GetButtonedup.com Sarah

    Yay!

  • Umm Muhammad

    I had the same problem. I thought it was because I live in a high altitude. I ended up finding another recipe to use.

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