recipe please/I love mustard, Lee
"cshenk" > wrote in message
...
> "Nick Cramer" wrote
>
>> My daughter buys a lot of bread, mostly whole grain, for herself, hubby
>> and
>> 3, 5 and 7 year olds. I'd like to buy her a bread machine. Easy to make
>> good bread (and maybe other stuff) with, easy to clean and not too
>> expensive (I'm 74 and on Social Security and a small pension).They live
>> with my wife and me.
>
> Hi Nick. How much were you looking to spend? To an extent, you 'get what
> you pay for' with breadmachines but thats not always true.
>
> Zorashi's are expensive but generally worth it if you need a high powered
> very flexible machine.
>
> I just bought a replacement machine at Amazon.com, the Cuisinart CBK-100.
> This is a better more reliable machine than their CBK-200 (which also
> costs more). I've made 2 loaves and am happy with it's performance. It
> isn't 'super fancy' and it would be an easy starter machine. The recipe
> book that comes with the CBK-100 is not huge but has samples of just about
> anything I'd make. They also have a low-carb section which matches your
> diabetic needs.
>
> I also have a Breadman Ultimate TR2500. (Long story why I have 2). They
> are reliable but the little screen is very hard to read unless you are
> right over it. There are no replacement paddles but by suprise I found
> the Cuisinart CBK-100 paddle fits (but doesnt come back off, an advantage
> if you don't mind the hole and have ever lost a paddle).
>
> I agree with the others that posting on your local Freecycle or checking
> your local 'Goodwill' etc types of places is a decent idea. A used
> machine should be 20$ or less. At freecycle, it's FREE but unless you
> live in a big city, the cost to drive to pickup may be more than you want
> to spend (or you may not have a local freecycle).
>
>> Although I have diabetes and mostly eat dark rye now, when I made
>> sourdough, I could easily eat a loaf a day. Now, I could at least taste
>> what she makes.
>
> Grin, you will love it! Used machine or new, either way you'll find out
> fast that home made even if in a machine, is much better than store stuff.
> It has another bonus in that it's normally 1/3 the price as well. Since
> there are no preservatives, (most of us think that is a bonus) it will not
> last as long if left out of the fridge, but you can always freeze it or
> just refridgerate it. (Mine's always in a plastic container on the
> counter so I find depending on type, it will mold in 4-6 days if not eaten
> up but it's been my choice to keep it on the counter, not a flaw in the
> process).
>
> How's this for an idea? I made a nice Dijon mustard bread with a little
> rye last night. It's a 2 lb loaf. I'll render it to *costs* (but have to
> use USA$ and I seem to recall you are an OZ person? We meet elsewhere in
> other groups).
>
> The prices are approximate:
> 15cents white flour
> 20 cents rye flour
> 10cents dijon mustard
> 1cent dry asian mustard
> 10cent honey
> 0cent salt (Sorry, too small an amount to calculate)
> 3cent yeast
> -------
> 59cents ingredients- 2lb loaf. One of my *most* expensive ones
> 20cents electric- very rough estimate, probably 10cents reality
>
> Get the picture? Grin, yup. Now, I have seen dijon mustard bread at the
> store, and it's usually a 1 lb loaf for $4.99. It's also not as good as
> my own and you don't get the fun of smelling it baking.
>
> Here's the one downside and I left the rec.food.sourdough group in as they
> may have better answers. Breadmachines do a fine light rye or
> pumpernickle but they arent optimal for sourdoughs. It 'can be done' but
> isn't a native process for it. What you can do is knead the dough in the
> machine though by loading a standard mix for a sourdough and let it do
> that part.
>
> Carol, alt.bread.recipes poster
>
>
>