Making bread from scratch. . . sort of. . .

Finally_Frugal · 02-25-2008, 11:40 AM

A friend recently gave me her bread machine, which she and her husband hadn't used in years. I've been having fun experimenting with different recipes, although I haven't worked out the economics of making my own bread (i.e. cheaper than store-bought?)

One thing I've run into is that homemade bread seems to become stale much sooner than store-bought bread----probably due to a lack of preservatives? Since I can't eat an entire loaf of bread in one day, I'm wondering if anyone else out there uses a bread machine (or bakes bread from scratch) and has a good, inexpensive solution to the stale bread problem? I've been wrapping mine in a towel and putting it in a plastic bag, but so far no improvement. . . .

Thanks!

purplefdu · 02-25-2008, 12:15 PM

I normally have the same issue with store bought bread as we don't always use the entire loaf before then being only two people. We've found keeping it in the fridge works ok. I know my grandmother always used a bread box and made her own but with three kids she probably never had a loaf more than a day anyway.

rolltimer · 02-25-2008, 03:06 PM

Must be something wrong with me but I haven't noticed my bread machine bread going stale and it takes us about a week to finish a 1.5 pound loaf. I usually make whole wheat which calls for gluten. Maybe that helps keep it fresh longer. The box says it does, anyway.

lucille · 02-25-2008, 04:37 PM

Bread machine bread seems to dry out faster. Store bread seems to get moldy faster.
The only thing we have found that helps is to make sure you get all of the air out of the bag and then set the cut face of the loaf facing down on the counter.

If your machine has a dough only cycle, we make things like focaccia, buns and french rolls or baguettes (have a french loaf pan). Focaccia never lasts long enough to go stale and buns or rolls don't dry out as fast. You can also freeze buns or rolls and thaw what you need.

72Tiger · 02-25-2008, 04:48 PM

you can cut the loaf in slices when it is fresh, then freeze them individually. when you need a couple slices for a sandwich or toast, throw them in the toaster or microwave on defrost, and you are good to go.

Solinvicta · 02-25-2008, 04:51 PM

I've heard that how fast bread goes stale also has something to do with how much oil is used in the baking. So, for example, a French or Italian bread that you make with no added oil will go stale quite a bit faster than if you throw in some oil to make a more "American" style bread.

Miss Rosie · 02-25-2008, 06:16 PM

Oil helps. So does rye flour, although my experience with rye and bread machines is decidedly mixed.

Bread pudding is a great use of stale bread, just as long as you catch it before it grows mold!

Milehimama · 02-25-2008, 07:33 PM

How the bread is baked also affects it. Try making the dough in the breadmaker but baking in the oven. A 1 lb. loaf of bread should bake at 350 for about 30 minutes (at least that's a place to start.) It should be brown on top and sound hollow if you thump it.

It can vary a lot - breadmaking is an art, not a science. Altitude, humidity, freshness of ingredients, etc. all will affect it! I store bread in the freezer all the time. Let it sit on the counter for a few hours to bring it up to temperature, or just out a frozen slice in the toaster.

Finally_Frugal · 02-26-2008, 09:22 AM

Thanks for the tips, guys! Maybe I'll look around for a garage sale bread box to see if that works. I'm also going to try more oil in the recipe. I'm having fun experimenting, anyway!

Thursday Bram · 02-27-2008, 08:46 AM

Another use for slightly stale bread is French toast... it holds together a bit better than the fresh stuff.

02-25-2008, 11:40 AM	#1
Finally_Frugal Member Join Date: Jan 2008 Location: Portland, OR Posts: 54 Thanks: 0 Thanked 0 Times in 0 Posts Reputation: (12)	Making bread from scratch. . . sort of. . . A friend recently gave me her bread machine, which she and her husband hadn't used in years. I've been having fun experimenting with different recipes, although I haven't worked out the economics of making my own bread (i.e. cheaper than store-bought?) One thing I've run into is that homemade bread seems to become stale much sooner than store-bought bread----probably due to a lack of preservatives? Since I can't eat an entire loaf of bread in one day, I'm wondering if anyone else out there uses a bread machine (or bakes bread from scratch) and has a good, inexpensive solution to the stale bread problem? I've been wrapping mine in a towel and putting it in a plastic bag, but so far no improvement. . . . Thanks! __________________ http://www.finallyfrugal.blogspot.com/

02-25-2008, 12:15 PM	#2
purplefdu Senior Member Join Date: Jan 2008 Location: Berwick, ME Posts: 645 Thanks: 0 Thanked 4 Times in 4 Posts Reputation: (32)	I normally have the same issue with store bought bread as we don't always use the entire loaf before then being only two people. We've found keeping it in the fridge works ok. I know my grandmother always used a bread box and made her own but with three kids she probably never had a loaf more than a day anyway. __________________ MainelyCoupons \| HomeWard Bound Puppy

02-26-2008, 09:22 AM	#9
Finally_Frugal Member Join Date: Jan 2008 Location: Portland, OR Posts: 54 Thanks: 0 Thanked 0 Times in 0 Posts Reputation: (12)	Thanks for the tips, guys! Maybe I'll look around for a garage sale bread box to see if that works. I'm also going to try more oil in the recipe. I'm having fun experimenting, anyway! __________________ http://www.finallyfrugal.blogspot.com/

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02-25-2008, 03:06 PM	#3
rolltimer Senior Member Join Date: Dec 2007 Location: Alabama Posts: 136 Thanks: 0 Thanked 0 Times in 0 Posts Reputation: (24)	Must be something wrong with me but I haven't noticed my bread machine bread going stale and it takes us about a week to finish a 1.5 pound loaf. I usually make whole wheat which calls for gluten. Maybe that helps keep it fresh longer. The box says it does, anyway.

02-25-2008, 04:37 PM	#4
lucille Senior Member Join Date: Dec 2007 Posts: 676 Thanks: 0 Thanked 3 Times in 3 Posts Reputation: (38)	Bread machine bread seems to dry out faster. Store bread seems to get moldy faster. The only thing we have found that helps is to make sure you get all of the air out of the bag and then set the cut face of the loaf facing down on the counter. If your machine has a dough only cycle, we make things like focaccia, buns and french rolls or baguettes (have a french loaf pan). Focaccia never lasts long enough to go stale and buns or rolls don't dry out as fast. You can also freeze buns or rolls and thaw what you need.

02-25-2008, 04:48 PM	#5
72Tiger Senior Member Join Date: Jan 2008 Location: Knoxville, TN Posts: 301 Thanks: 0 Thanked 0 Times in 0 Posts Reputation: (38)	you can cut the loaf in slices when it is fresh, then freeze them individually. when you need a couple slices for a sandwich or toast, throw them in the toaster or microwave on defrost, and you are good to go.

02-25-2008, 04:51 PM	#6
Solinvicta Member Join Date: Feb 2008 Location: Sandy Hook, CT Posts: 79 Thanks: 0 Thanked 0 Times in 0 Posts Reputation: (12)	I've heard that how fast bread goes stale also has something to do with how much oil is used in the baking. So, for example, a French or Italian bread that you make with no added oil will go stale quite a bit faster than if you throw in some oil to make a more "American" style bread.

02-25-2008, 06:16 PM	#7
Miss Rosie Senior Member Join Date: Jan 2008 Posts: 100 Thanks: 0 Thanked 0 Times in 0 Posts Reputation: (27)	Oil helps. So does rye flour, although my experience with rye and bread machines is decidedly mixed. Bread pudding is a great use of stale bread, just as long as you catch it before it grows mold!

02-25-2008, 07:33 PM	#8
Milehimama Senior Member Join Date: Jan 2008 Posts: 115 Thanks: 0 Thanked 0 Times in 0 Posts Reputation: (13)	How the bread is baked also affects it. Try making the dough in the breadmaker but baking in the oven. A 1 lb. loaf of bread should bake at 350 for about 30 minutes (at least that's a place to start.) It should be brown on top and sound hollow if you thump it. It can vary a lot - breadmaking is an art, not a science. Altitude, humidity, freshness of ingredients, etc. all will affect it! I store bread in the freezer all the time. Let it sit on the counter for a few hours to bring it up to temperature, or just out a frozen slice in the toaster.

02-27-2008, 08:46 AM	#10
Thursday Bram WB Senior Blogger Join Date: Dec 2007 Posts: 12 Thanks: 0 Thanked 0 Times in 0 Posts Reputation: (10)	Another use for slightly stale bread is French toast... it holds together a bit better than the fresh stuff.