I have gone back to making my own bread, the store bought stuff is not
very tasty and seems to have more chemicals than flour, etc. Today I'm
making a bread with whole wheat flour, regular flour, and corn meal.
Have made many times before and we have always like it. Problem is that
that recipe takes four hours in the bread machine. So, we will have to
wait and it really smells good when baking. Even the dog sniffs around
for something good.

We woke up to 60F this morning and it is now warming up again. That's
the truth about Houston area is that, it might rain, the sun might
shine, it might be cloudy, etc. We never pay attention to the weather
heads on tv because they're not in my back yard. Generalities in Harris
County don't work, very large county with a very large population, and,
at any time, any day, or night, it might, maybe rain or not. The weather
folk get tripped up a lot.

Right now we could use the rain, not another hurricane, tornado, for
flood, just some nice rain to get our fall garden going without having
to water every other day. I'm teaching the dog an American Indian rain
dance but she hasn't really gotten into it other than watching me
jumping around in my breech clout and that ain't purty.

Wayne Boatwright wrote:
....
> I don't have a bread machine but I do make bread every couple of
> weeks or so. I have a KitchenAid stand mixer that I let do most of
> the kneading except for the last knead. I rarely make white bread
> except for French style baguettes. My favorites are a variety of rye
> breads, as well as a genuine pumpernikel, sometimes with raisins.

i've put saurkraut in it. didn't really notice
the flavor but the bread was nice and moist.

i used to have a bread machine until it burned
out. used it mostly to make pizza bread doughs
of various kinds (through the first knead and rise).

Mom makes bread by hand a few times a month.
plain unbleached flour, cracked wheat. yum.

love pumperknickle or rye, especially for
grilled ham and cheese sandwiches.


songbird

On 10/18/2017 12:15 AM, Wayne Boatwright wrote:
> On Mon 16 Oct 2017 10:57:29a, George Shirley told us...
>
>> I have gone back to making my own bread, the store bought stuff is
>> not very tasty and seems to have more chemicals than flour, etc.
>> Today I'm making a bread with whole wheat flour, regular flour,
>> and corn meal. Have made many times before and we have always like
>> it. Problem is that that recipe takes four hours in the bread
>> machine. So, we will have to wait and it really smells good when
>> baking. Even the dog sniffs around for something good.
>>
>> We woke up to 60F this morning and it is now warming up again.
>> That's the truth about Houston area is that, it might rain, the
>> sun might shine, it might be cloudy, etc. We never pay attention
>> to the weather heads on tv because they're not in my back yard.
>> Generalities in Harris County don't work, very large county with a
>> very large population, and, at any time, any day, or night, it
>> might, maybe rain or not. The weather folk get tripped up a lot.
>>
>> Right now we could use the rain, not another hurricane, tornado,
>> for flood, just some nice rain to get our fall garden going
>> without having to water every other day. I'm teaching the dog an
>> American Indian rain dance but she hasn't really gotten into it
>> other than watching me jumping around in my breech clout and that
>> ain't purty.
>>
>
> I don't have a bread machine but I do make bread every couple of
> weeks or so. I have a KitchenAid stand mixer that I let do most of
> the kneading except for the last knead. I rarely make white bread
> except for French style baguettes. My favorites are a variety of rye
> breads, as well as a genuine pumpernikel, sometimes with raisins.
>
I, too, have a KitchenAid but seldom use it for bread as I can just dump
all the ingredients into the pan and walk away. Have had the bread
machine for a good many years and it makes bread easier than I can. <G>

Woke up in the middle of the night and had to toss a blanket over the
afghan I usually sleep under. Woke up to temps in the high fifties, I
guess what passes for winter is coming on. I despise cold weather, Texas
boy born and bred, first saw REAL cold weather in the Eastern Coast at
17 in the Navy. Still don't like cold weather but I'm not moving to
Mexico, maybe Costa Rico, liked the weather there and the ability to go
fishing every day and some really good tequila. Oh, that's right, I'm so
old the docs don't want me to drink alcohol due to diabetes, wife
doesn't want it as I get rowdy when under the booze, and I get sick now
if I drink the good stuff. Seems that the older you get the more stuff
you're not supposed to do. They still let me drive though, have been in
two wrecks, neither was my fault, and I got a new car each time at no
cost. Nowadays my big day is when we got shopping for groceries and I
get to ride in the electric cart. <VBG> I hate cold weather.

On 10/18/2017 7:39 AM, songbird wrote:
> Wayne Boatwright wrote:
> ...
>> I don't have a bread machine but I do make bread every couple of
>> weeks or so. I have a KitchenAid stand mixer that I let do most of
>> the kneading except for the last knead. I rarely make white bread
>> except for French style baguettes. My favorites are a variety of rye
>> breads, as well as a genuine pumpernikel, sometimes with raisins.
>
> i've put saurkraut in it. didn't really notice
> the flavor but the bread was nice and moist.
>
> i used to have a bread machine until it burned
> out. used it mostly to make pizza bread doughs
> of various kinds (through the first knead and rise).
>
> Mom makes bread by hand a few times a month.
> plain unbleached flour, cracked wheat. yum.
>
> love pumperknickle or rye, especially for
> grilled ham and cheese sandwiches.
>
>
> songbird
>
I generally make breads with a few different flours, latest is white,
brown, etc. all mixed together. I have a nice bread book given by my
wife years ago and a couple of others that I bought. We like
multi-flours that may be a little chewy but have good flavors. I quit
white bread, the gummy, bought at the store when I discovered all the
good flours that make a REAL bread. Got off that for a few years due to
being to lazy to make my own. Now I've started again. Need to look for a
new bread stand for slicing, the old one collapsed on me. Slicing on a
cutting board at the moment but I end up with odd looking slices of
bread. <G> I may have to try the sauerkraut to see what it tastes like.
Latest loaf was white, brown, flours and cornmeal, that one is a favorite.

George

George Shirley wrote:

> On 10/18/2017 7:39 AM, songbird wrote:
>> Wayne Boatwright wrote:
>> ...
>>> I don't have a bread machine but I do make bread every
>>> couple of
>>> weeks or so. I have a KitchenAid stand mixer that I let
>>> do most of
>>> the kneading except for the last knead. I rarely make
>>> white bread
>>> except for French style baguettes. My favorites are a
>>> variety of rye breads, as well as a genuine pumpernikel,
>>> sometimes with raisins.
>>
>> i've put saurkraut in it. didn't really notice
>> the flavor but the bread was nice and moist.
>>
>> i used to have a bread machine until it burned
>> out. used it mostly to make pizza bread doughs
>> of various kinds (through the first knead and rise).
>>
>> Mom makes bread by hand a few times a month.
>> plain unbleached flour, cracked wheat. yum.
>>
>> love pumperknickle or rye, especially for
>> grilled ham and cheese sandwiches.
>>
>>
>> songbird
>>
> I generally make breads with a few different flours,
> latest is white, brown, etc. all mixed together. I have a
> nice bread book given by my wife years ago and a couple of
> others that I bought. We like multi-flours that may be a
> little chewy but have good flavors. I quit white bread,
> the gummy, bought at the store when I discovered all the
> good flours that make a REAL bread. Got off that for a few
> years due to being to lazy to make my own. Now I've
> started again. Need to look for a new bread stand for
> slicing, the old one collapsed on me. Slicing on a cutting
> board at the moment but I end up with odd looking slices
> of bread. <G> I may have to try the sauerkraut to see what
> it tastes like. Latest loaf was white, brown, flours and
> cornmeal, that one is a favorite.
>
> George

I've been making all of my own baked goods including breads
by hand for years. If I'm going to eat the calories, they
may as well be from the good stuff instead of the stuff the
corporate bakeries call bread. Besides kneading by hand is
both a good upper body workout and a way to work out your
frustrations on that poor, innocent bread dough.

I scoffed at bread machines until I was given an offer I
couldn't refuse about a year or so ago. A new Oster machine
for $25. I've found it to be handy, especially in the summer
months when it's simply too hot to consider turning on the
stove. It's also nice for a quick (well 3.5 hours) loaf of
bread that I don't have to hang around and punch down, form
into loaves, etc. when I'm busy doing other stuff.

Last week I picked up a bread machine cookbook at a Friends
of Library booksale down in the Big City. I've already
marked a few to try including a maple buttermilk loaf.

Cooler weather means more baking.

First I have to clear out the mess the vegetable garden
became after being attacked repeatedly by a gaggle of
deer who thought it was an all-you-can-eat buffet and
chewed down everything to nubs. Out of 10 tomato plants
I got nothing and only six cukes before Bambi wiped out
the plants. No green beans either. Another gardening
year wasted and nothing to freeze, dehydrate, or can.

Nyssa, who will be living on homemade bread instead of
homegrown vegetables this winter

On 10/18/2017 9:15 AM, Nyssa wrote:
> George Shirley wrote:
>
>> On 10/18/2017 7:39 AM, songbird wrote:
>>> Wayne Boatwright wrote:
>>> ...
>>>> I don't have a bread machine but I do make bread every
>>>> couple of
>>>> weeks or so. I have a KitchenAid stand mixer that I let
>>>> do most of
>>>> the kneading except for the last knead. I rarely make
>>>> white bread
>>>> except for French style baguettes. My favorites are a
>>>> variety of rye breads, as well as a genuine pumpernikel,
>>>> sometimes with raisins.
>>>
>>> i've put saurkraut in it. didn't really notice
>>> the flavor but the bread was nice and moist.
>>>
>>> i used to have a bread machine until it burned
>>> out. used it mostly to make pizza bread doughs
>>> of various kinds (through the first knead and rise).
>>>
>>> Mom makes bread by hand a few times a month.
>>> plain unbleached flour, cracked wheat. yum.
>>>
>>> love pumperknickle or rye, especially for
>>> grilled ham and cheese sandwiches.
>>>
>>>
>>> songbird
>>>
>> I generally make breads with a few different flours,
>> latest is white, brown, etc. all mixed together. I have a
>> nice bread book given by my wife years ago and a couple of
>> others that I bought. We like multi-flours that may be a
>> little chewy but have good flavors. I quit white bread,
>> the gummy, bought at the store when I discovered all the
>> good flours that make a REAL bread. Got off that for a few
>> years due to being to lazy to make my own. Now I've
>> started again. Need to look for a new bread stand for
>> slicing, the old one collapsed on me. Slicing on a cutting
>> board at the moment but I end up with odd looking slices
>> of bread. <G> I may have to try the sauerkraut to see what
>> it tastes like. Latest loaf was white, brown, flours and
>> cornmeal, that one is a favorite.
>>
>> George
>
> I've been making all of my own baked goods including breads
> by hand for years. If I'm going to eat the calories, they
> may as well be from the good stuff instead of the stuff the
> corporate bakeries call bread. Besides kneading by hand is
> both a good upper body workout and a way to work out your
> frustrations on that poor, innocent bread dough.
>
> I scoffed at bread machines until I was given an offer I
> couldn't refuse about a year or so ago. A new Oster machine
> for $25. I've found it to be handy, especially in the summer
> months when it's simply too hot to consider turning on the
> stove. It's also nice for a quick (well 3.5 hours) loaf of
> bread that I don't have to hang around and punch down, form
> into loaves, etc. when I'm busy doing other stuff.
>
> Last week I picked up a bread machine cookbook at a Friends
> of Library booksale down in the Big City. I've already
> marked a few to try including a maple buttermilk loaf.
>
> Cooler weather means more baking.
>
> First I have to clear out the mess the vegetable garden
> became after being attacked repeatedly by a gaggle of
> deer who thought it was an all-you-can-eat buffet and
> chewed down everything to nubs. Out of 10 tomato plants
> I got nothing and only six cukes before Bambi wiped out
> the plants. No green beans either. Another gardening
> year wasted and nothing to freeze, dehydrate, or can.
>
> Nyssa, who will be living on homemade bread instead of
> homegrown vegetables this winter
>
We have deer that bed down for the night behind our six foot wooden
fence. I have been contemplating doing one or two at night during the
deer season, which is now on. Texas allows six does and a buck if I
remember correctly. That would go a long way toward stuffing both
freezers with free meat plus peddling the hides to a local taxidermist
for a few bucks. Texas is literally ate up with white tail deer as so
many folks from other states have settled here and just love to watch
the little darlings eat their gardens. Being a Native of this state I
would rather eat the deer than have them eat our flowers, garden
goodies, tree limbs, and anything else that they can munch on.

I used to hunt during the bow season with a cross bow, much easier for
me to use than a regular bow. Then go into the rifle season and back
then you could only shoot two bucks, no does, now we're overrun by deer
because of that method of hunting. All the refugees from California and
other states just think they're just pretty little critters to admire.
We natives tend to see them as chops, roasts, burger meat, etc. plus a
few bucks from the hide. I used to sell the heads of bucks to various
taxidermist's because you can't eat the horns.

Nowadays I don't hunt much because getting a lease for the season starts
at around $1000 and the open state parks are eat up with folks that
should have never been sold a weapon. One of my grandson's has a
relative by marriage who has 100 acres not far away so the grandson
brings his poor old granpa some meat occasionally. <G>

George

George Shirley wrote:

> On 10/18/2017 9:15 AM, Nyssa wrote:
>> George Shirley wrote:
>>
>>> On 10/18/2017 7:39 AM, songbird wrote:
>>>> Wayne Boatwright wrote:
>>>> ...
>>>>> I don't have a bread machine but I do make bread every
>>>>> couple of
>>>>> weeks or so. I have a KitchenAid stand mixer that I
>>>>> let do most of
>>>>> the kneading except for the last knead. I rarely make
>>>>> white bread
>>>>> except for French style baguettes. My favorites are a
>>>>> variety of rye breads, as well as a genuine
>>>>> pumpernikel, sometimes with raisins.
>>>>
>>>> i've put saurkraut in it. didn't really notice
>>>> the flavor but the bread was nice and moist.
>>>>
>>>> i used to have a bread machine until it burned
>>>> out. used it mostly to make pizza bread doughs
>>>> of various kinds (through the first knead and rise).
>>>>
>>>> Mom makes bread by hand a few times a month.
>>>> plain unbleached flour, cracked wheat. yum.
>>>>
>>>> love pumperknickle or rye, especially for
>>>> grilled ham and cheese sandwiches.
>>>>
>>>>
>>>> songbird
>>>>
>>> I generally make breads with a few different flours,
>>> latest is white, brown, etc. all mixed together. I have
>>> a nice bread book given by my wife years ago and a
>>> couple of others that I bought. We like multi-flours
>>> that may be a little chewy but have good flavors. I quit
>>> white bread, the gummy, bought at the store when I
>>> discovered all the good flours that make a REAL bread.
>>> Got off that for a few years due to being to lazy to
>>> make my own. Now I've started again. Need to look for a
>>> new bread stand for slicing, the old one collapsed on
>>> me. Slicing on a cutting board at the moment but I end
>>> up with odd looking slices of bread. <G> I may have to
>>> try the sauerkraut to see what it tastes like. Latest
>>> loaf was white, brown, flours and cornmeal, that one is
>>> a favorite.
>>>
>>> George
>>
>> I've been making all of my own baked goods including
>> breads by hand for years. If I'm going to eat the
>> calories, they may as well be from the good stuff instead
>> of the stuff the corporate bakeries call bread. Besides
>> kneading by hand is both a good upper body workout and a
>> way to work out your frustrations on that poor, innocent
>> bread dough.
>>
>> I scoffed at bread machines until I was given an offer I
>> couldn't refuse about a year or so ago. A new Oster
>> machine for $25. I've found it to be handy, especially in
>> the summer months when it's simply too hot to consider
>> turning on the stove. It's also nice for a quick (well
>> 3.5 hours) loaf of bread that I don't have to hang around
>> and punch down, form into loaves, etc. when I'm busy
>> doing other stuff.
>>
>> Last week I picked up a bread machine cookbook at a
>> Friends of Library booksale down in the Big City. I've
>> already marked a few to try including a maple buttermilk
>> loaf.
>>
>> Cooler weather means more baking.
>>
>> First I have to clear out the mess the vegetable garden
>> became after being attacked repeatedly by a gaggle of
>> deer who thought it was an all-you-can-eat buffet and
>> chewed down everything to nubs. Out of 10 tomato plants
>> I got nothing and only six cukes before Bambi wiped out
>> the plants. No green beans either. Another gardening
>> year wasted and nothing to freeze, dehydrate, or can.
>>
>> Nyssa, who will be living on homemade bread instead of
>> homegrown vegetables this winter
>>
> We have deer that bed down for the night behind our six
> foot wooden fence. I have been contemplating doing one or
> two at night during the deer season, which is now on.
> Texas allows six does and a buck if I remember correctly.
> That would go a long way toward stuffing both freezers
> with free meat plus peddling the hides to a local
> taxidermist for a few bucks. Texas is literally ate up
> with white tail deer as so many folks from other states
> have settled here and just love to watch the little
> darlings eat their gardens. Being a Native of this state I
> would rather eat the deer than have them eat our flowers,
> garden goodies, tree limbs, and anything else that they
> can munch on.
>
> I used to hunt during the bow season with a cross bow,
> much easier for me to use than a regular bow. Then go into
> the rifle season and back then you could only shoot two
> bucks, no does, now we're overrun by deer because of that
> method of hunting. All the refugees from California and
> other states just think they're just pretty little
> critters to admire. We natives tend to see them as chops,
> roasts, burger meat, etc. plus a few bucks from the hide.
> I used to sell the heads of bucks to various taxidermist's
> because you can't eat the horns.
>
> Nowadays I don't hunt much because getting a lease for the
> season starts at around $1000 and the open state parks are
> eat up with folks that should have never been sold a
> weapon. One of my grandson's has a relative by marriage
> who has 100 acres not far away so the grandson brings his
> poor old granpa some meat occasionally. <G>
>
> George

This is very OT, but since you like to read a lot, George,
you may enjoy a mystery series called Blanco County Mysteries
set in a mythical county near Austin with a game warden as
the main character. Author is Ben Rehder. They're good mysteries
and very funny too and have a lot of the action around
hunters and some of the silly things some of them do.

Next time you wander into the library check 'em out. First
in the series is "Buck Fever."

Nyssa, who has really enjoyed the series and still has three
more left to read