Baking and Eating Bread.

[Iceniii]

I know it's a sin to mention you eat bread on MN however, for non carb avoiders, do any of you bake bread and if you do how many times a week?

I've discovered how quick, easy and delicious it is and was wondering how many loaves (500g) people generally make? We could easily get through 3!

Anyone?

I make a 600g loaf a week. That lasts us the rest of the day if we’re lucky... Fresh bread with real butter. Smidge of sea salt. Food of the Gods.

If I made more, we would eat more. There's just the 2 of us living here!

Lol, yea I bought a bread machine last year and me and dh were eating about 3 warm buttery loaves a week! 😂 needless to say it's been banned recently, unless it's a treat, as we both have put on a bit too much weight.
. (Mightalsobewinerelated 😬)

I make a 500g loaf every other day. We were eating two every three days but DH and I started to notice we'd put on weight so we now limit it.

Four of us (9, bottomless 11 year old and 2 adults) one meal a day.

Same here. We are 2 adults and one constantly hungry 8 yo. Bread maker loaf of bread is devoured every couple of days so trying to limit. Food of gods indeed.

My lockdown hobby! I tend to make a loaf every 3 days or so. Not sure what it actually weighs but it does use 500g flour. Bake With Jack has become my new best friend in the kitchen and has taught me how to knead.

My best recent discovery has been 'no knead overnight bread' - Google it, it's life changing! It works for any kind of bread too. I may never knead bread again...

I was baking a loaf a day back in the early days of lockdown.

as others have said...bread baked is bread eaten!

We make a loaf in our bread machine about every five days. It is just DH and I.

We use 100% stoneground wheat flour, although we do add vital wheat gluten (a couple of tbsp) to help it rise and stay up. Either of us is sensitive to gluten.

We usually add flax seeds and the recipe has blackstrap molasses instead of honey.

The bread is very high fibre and tastes great, especially toasted. We use a recipe by Bob's Red Mill, that we found online and tinkered with.

www.bobsredmill.com/recipes/how-to-make/100percent-stone-ground-whole-wheat-bread-from-the-bread-machine/

I also make sourdough occasionally, and make brioche burger buns and pizza dough.

Meant Neither of us is sensitive.

I’ve also just discovered no kneed bread. I undercooked it slightly this time, made my first loaf today! I’ll defo do it again though.

I've just bought a Panasonic .
I've made one Large then just went to XL (well why the hell not)

I dont eat much bread by choice but I have to say , fresh made bread beats the pants off anything I've bought instore .

I've made white , 50:50 , Cinnamon bun dough
Pizza dough (didn't work well but I reckon that was the flour I used , a loaf I did with the same bag was like a housebrick)

I'll do another loaf on Friday night for toast (no butter on it , don't like it) then I'll make pizza dough for DS .

Next to try will be an olive, olive oil and sundried tomato loaf

Just two of us here, and I probably make 5 loaves a fortnight.

I make two loaves most weeks, slice and freeze one if we’re feeling less bready. I started last autumn and haven’t gone back to buying any normal bread, just the off French stick, pittas and crumpets. I’m going to try and make those too, DH makes excellent naans.

I don't eat carbs at the moment but at the very start of lock down #1 I night a stand mixer. My husband scoffed that it would never be used. Ha! I now bake fresh bread at least twice a week sometimes 3-4 times and make two loaves at a time. People beg me for my Stilton, bacon and walnut loaf. I also bake fruit loaf that is in very high demand. So much so I'm actually considering starting a small baking business . I love it, also mastered home made pizza dough and today got my first wood fired pizza oven so I am waaay excited to use that this weekend.

I make two or three loaves a week. I made a sourdough starter at the beginning of lockdown and it's been keeping me busy with the baking ever since!

I'm addicted to it. Make 1-2 normal loaves a week, white, or with various degrees of wholemeal in it, then a weekend one with olives and sundried tomatos etc but think I may need to cut back! Us and DD9, who loves it.

I simpy add it all to the mixer, mix for 5, prove, punch back, prove. Takes me barely anytime at all. Who knew!

1 350g loaf and a 500g here, just two of us. I could easily eat a loaf a day and nothing else, it my real weakness

Every other day. I use a variety of flours, sometimes whole meal, sometimes granery sometimes a mix.
Maybe some of the dough gets made into Chelsea buns, or naan bread, cheese and onion rolls are nice...

If I am doing a straight forward loaf I start when I start the evening meal, and it's out of the oven 1 1/2 - 2 hours later.

Lakeland do a canny 1lb loaf compact bread maker, so little loaves but quite often!

www.lakeland.co.uk/16147/Lakeland-White-Compact-1lb-Daily-Loaf-Bread-Maker?

Does anyone know if the no knead bread can be made with flavourings? Like herbs or sundried toms? I’d google but I’m often a bit suspicious of blogs. So if anyone has a link to a recipe that they’ve tried them that’d be lovely.

I bake a couple of times a week, using 3/4 wholemeal flour and 1/4 white. Throw in loads of seeds and as a result its so filling that I've lost weight since having a bread maker

I bake a 500g loaf every two days.

I'll also bake a cheddar jalapeño bread, dill loaf, focaccia, baps, etc...

There's always bread ready to be enjoyed in my house.

Chedder jalapeño? What do you add in? I need to make this.

I sometimes use the dough setting to make this

www.olivemagazine.com/recipes/vegetarian/cheesy-garlic-dough-balls/

And I often make this too allrecipes.co.uk/recipe/20064/cheddar-jalapeno-bread.aspx