I recently got a new bread machine and Brett and I have been putting it to good use trying out all different recipes to decide which ones we like and which ones we don’t. The price of organic bread has gone through the roof so we figured, why not bake our own? We are keeping a record of the cost of the ingredients and the amount of loaves we make to see how much we can actually save.
My plan is to work my way through the entire recipe book and take notes on what works and what doesn’t and what to try next time.
Definitely a keeper.
Whatever shape I make, it will keep.
Excellent for sandwiches or for serving bruschetta
Comes out looking & feeling too dense- but don’t be fooled 🙂
Holds it shape nicely while slicing.
So far, its the best loaf for sandwiches & toast.
Cinnamon Raisin Bread
I Was told by friends that it was “the best raisin bread ever!”
This loaf is the most work to make.
Use half the called for raisins to get perfect amount.
Buttermilk Wheat Currant Bread
A true Wheat flavor (aka- cardboard!)
Currents are a really nice addition to this loaf