Breaking Bread

As isolated humans formed societies, they felt protected, could trade easier, and the expanded association boosted the gene pool, but more people in a concentrated space necessitated an expansion of food cultivation. Bread, created mostly from harvested wheat, moved to the center of the menu in ancient Europe, West Asia, and North Africa. Similarly, the center staple in the Americas was a form of bread built on a different grain: maize, and in East Asia, the grain was rice.

Early wheat, called Emmer, grew wild, and success in making bread from it led to genetic tinkering to create the first domestically cultivated wheat, called Einkorn. As bread became a common food, those who grew it got some safety because of it. Marauding non-societal humans raided settlements, but they could not easily steal wheat in the field or carry off more than a few sacks of grain. They were likely to demand tribute (some of the sacks of grain) in exchange for sparing the family and the dwellings. Should the marauders take an entire village, grain farmers were still needed, so why not leave them to ply their trade?

From antiquity to today, the aroma of freshly baked bread, made by loving hands, excites the senses, especially the sense of smell. As in older times, it is common for bread to be offered as a gift to patrons, along with a menu in many restaurants. The phrase, “Let us break bread together,” means that someone offered to share their bread with you, that you are welcome in their home as an honored guest.

It may be that because bread was so essential to humans, that Jesus mentioned it when he formed the prayer (“The Lord’s Prayer”) that he taught to his disciples. One line in the prayer is “Give us this day, our daily bread.” Manna, said to have fallen from Heaven for the Hebrews during their exodus from bondage in Egypt, was described to be like bread. Bread offered to patrons or to strangers is grace. To ask God for daily bread or to receive manna from Heaven is God’s grace.

In the modern Western world, most bread is processed by a far away industrial bakery, formed into a loaf, pre-sliced for the consumer’s convenience, functional, practical, and familiar. But, the mouth-watering aroma, the feeling of welcome in its serving, and grace itself is missing. “Here is your sandwich. Eat it.”

Jesus used the bread of his last evening meal to explain to his disciples how his earthly ministry would end and the need for their ministry to begin (the founding of Christianity). Web search the book of Matthew 26: 17-30. Jesus broke the bread and shared the pieces as symbols of his grace for them and for all of mankind. Broken bread is not sliced equally. Some disciples surely got big pieces and others got small ones, but there too, symbolism is rich. Each person receives the grace of God. We get such grace that we need, not what we want.

Source by Tony A Grayson

Fresh Homemade, Hassle-Free Bread

There’s nothing better than the aroma of fresh bread to cut through stress from a buys week. Different bakers take varied approaches on how to make bread at home, though. Many prefer to make bread by hand, others use a bread machine, and still more prefer to have a little mechanical help, but do the majority of the work themselves. Baking from scratch by hand, using your bread maker, dividing tasks between the bread maker and yourself, or even using appliances like a food processor to help all have their pros and cons. Read on for more info on each.

From scratch, and by hand

The feel of crafting bread by hand, kneading it, knocking it back, and knowing the goodness that comes from homemade foods can be truly relaxing and rewarding. If you love hands-on work, that’s even more true. Unfortunately, it has its drawbacks. You can’t, after all, leave your bread alone to knead itself.


The type A in you might love controlling every step of the bread making process carefully. You can craft complex shapes and designs, including everything from classic loaves to full bushels of fresh cut wheat. Artisan craftsmanship is the mark of from scratch baking. Little kids often love to help out with from scratch baking, and there is quite a bit that they can do to help.


If you hate messes, this might not be the best method for you. Flour tends to get everywhere, and you’ll be left with quite a few dishes to wash. If you don’t get your temperatures right, your loaves won’t come out right, either. Beginning bakers might prefer simpler methods.

Man and machine

Maybe you want to use an appliance or two to help the process along. Most often, you can get a little benefit out of letting your machines do the dirty work of mixing, kneading, and knocking. You’ll be able to limit the number of dishes you have to wash, but you can still shape an elegant loaf.


Think of mixing your hard work with machines as the best of both worlds. You’ll get the texture and taste of from-scratch bread, and you can shape wonderful and impressive loaves. You’ll also have less mess to clean up. Many machines can set temperatures correctly to assist in baking, too, so you don’t have to worry about that step, either. You can even walk away from your bread while it is being mixed and kneaded.


Despite the simplicity of this method, there is one major drawback. By removing all the mixing and kneading steps, you also prevent little ones from getting involved in the baking process. You may need to prep and wash loaf pans and counters depending on the type and shape of loaf you choose to prepare, too.

Fully automated

When a bread machine takes over, you really don’t have anything to do. In fact, you just pop the ingredients in a pan, and walk away. A few hours later, a fresh loaf is ready for you. That said, there are some negatives to just using the machine.


The luxury of modern living – fresh bread with no effort. You can leave most bread machines unattended, so that going to work or running errands while bread bakes can let you come home to the smell of a hot, fresh loaf. It’s almost always a cheaper option than buying bread from a local bakery, and clean up is a breeze, too.


One of the best parts about making bread at home is being able to shape the loaf. Baking is also a great family activity. Using a bread machine to do all the work won’t let you share these activities with your little one, though. Loaf pan sizes also vary, so the fact that you used a machine is rather apparent. Storage, as a result of the unique loaf pan shape, can also be a challenge.

What about food processors?

There are home bakers who swear by the use of food processors in the baking process. They allow you to add fun ingredients like rice, potato, chickpeas, and nut meal into the dough, and guarantee the thorough incorporation of these ingredients. There are some pros and cons to the use of these appliances in bread-making that you should know before you get started.


Clean up can be easy when you use a food processor. You can mix everything in the food processor, and even add extra ingredients that make your bread truly unique.


Food processor blades are very sharp and cleaning them can be dangerous. Young children can’t really do much to help with bread making when a food processor is used. Temperatures can be tricky using these appliances. Overall, however, this method isn’t much different than using a bread machine to mix the dough.


Baking is a pleasurable pass time, and there isn’t one right way to do it. Think about the parts o bread making you enjoy the most, and decide what appliances to use based on the parts of the process you enjoy. If you like mixing the ingredients and carefully kneading, knocking and molding a loaf, do it all by hand. If you just like fresh bread, use the machine. If making fun designs is your favorite part, you could use a machine on the dough cycle, or a food-processor. The choice is up to you. However you bake, enjoy!

Source by Sarah A Davidson

What Makes Up Ezekiel Bread?

You might have eaten different types of bread, from whole wheat to whole grain bread. You can eat the bread on its own or with your favourite spread on top of the warm bread. During breakfast or teatime, you can definitely enjoy the taste and aroma of such food item. You can even add variety to homemade bread, which you can combine with grated carrots or zucchini, chocolate chips or fruits.

Ezekiel bread is rather interesting because of its unique name and the ingredients used to make it. The bread got its name from the prophet Ezekiel; this biblical character survived the dessert for two years by just eating “manna bread”. The dessert sun was all it needed to make the bread, which sustained the prophet for years. The secret behind this was the components of the bread; it contains sprouted grains and legumes that are excellent sources of protein. Because of such composition, it is comparable to another food item that has the highest amount of protein with nine essential amino acids.

This organic bread is low in sugar, does not contain flour and makes up of 100 percent whole grains. Because it is low glycemic, the bread is perfect for those who have diabetes. Weight-conscious people will also love the bread because of its low carbohydrate content. There are those who follow a high protein diet, and this makes Ezekiel bread suitable to eat because of its quality protein component. Moreover, the grains are excellent sources of fibre, which promotes healthy digestion. Hence, the bread is surely a healthy food item that everyone must have in his or her daily meals.

The sprouted grains in the bread make it completely nutritious. Sprouting the grains helps release all the essential nutrients found in whole grains. One can sprout the grains at home by simply soaking the uncooked seeds and grains for several hours until they become edible. When done this way, the grains create Lysine, an amino acid that contains cancer-fighting components.

The grains in Ezekiel bread allows anyone to stay healthy – inside and out. This ingredient helps reduce weight by minimizing the consumption of foods high in carbohydrates. Whole grains are also high in protein, which is essential for the building and repair of the worn out tissues of the body. Moreover, it keeps the muscles strong and supple, hence keeping one young by battling the early signs of aging. Those who prefer eating this bread will have a huge chance to ward off serious illnesses such as diabetes, cardiac and muscle problems. Thus, anyone will feel young and look young because of the bread.

You can make the bread at the comfort of your home. Simply check out several recipe books for cooking procedures. All you need to do is to have the ingredients ready such as lentils, kidney beans, barley, millet, wheat berries honey and olive oil. A typical Ezekiel bread recipe takes about 50 minutes to cook, which makes it ideal as a breakfast food item for those who are rushing to work. With the ease in making the bread and the nutritious benefits it brings, you should definitely try making one now.

Source by Angelica Florin

Make Homemade Bread Just How You Like It

Bread is a staple of life. We all have eaten it and some of us rely on it as a daily food item. A favorite sandwich for lunch, a crust of bread with soup for dinner, or jam and toast in the morning are common ways we all can enjoy bread.

Bread comes in many shapes, sizes, textures and flavors. Plain old white bread, whole wheat, rye with caraway seeds, and twelve-grain breads are just a few variations that we commonly see on grocery store shelves. Besides sliced loaves for sandwiches, there are dinner rolls and buns for hotdogs and hamburgers. Many stores have bakeries where many kinds of bread are made or delivered daily, like Italian bread, French baguettes, Focaccia, Salolio bread, rolls, muffins, cakes, and more.

When you take a little time to make your own bread, you can add the ingredients you like and leave out the ones you don’t. Making it homemade allows you to have it your way, and the bread can be hot and fresh when you’re ready to eat it. No preservatives are needed with homemade bread. When it’s homemade, people can’t help but eat it!

A basic white bread recipe can be easily altered to taste. When using a bread machine an audible alarm is set off at the appropriate time to alert you to add special ingredients. At this point the dough is still being mixed so ingredients added at this stage will be blended into the bread dough. Try adding raisins, seeds, or nuts for a healthy, nutty-tasting bread. Add cubes of mozzarella cheese, onion, and pepperoni to make pizza bread, or just add your favorite cheese to make cheese bread.

Whole wheat bread is just as easy to make with the right recipe. The important part to remember when using a bread machine is to use the right program cycle when using whole wheat or rye flour. These flours are more dense than all-purpose white flour and require more mixing and rising time. For example, making a whole wheat bread requires an additional kneading period and rising time that consumes an extra 50 minutes in one popular bread maker, when compared to making a similar white loaf.

Read your bread machine manual. They’re mostly online now, in case you can’t find yours. The manuals show how to use the bread machine and will have a few recipes for you to try. Chances are good that you’ll already have the ingredients for a basic white bread.

Source by Naomi Gallagher

How to Make Aunt Maud’s Brown Bread Ice Cream

In this article I show you how to make brown bread ice cream. This is a recipe that was given to me by my Aunt Maud, my favourite aunt in many ways, not least of which is because she is a superb cook. I am not sure where she got the recipe from, but it is inspired, the combination of creamy vanilla ice cream and sweet crunchy breadcrumbs makes for a great partnership.

This recipe is unchanged from the recipe she uses, although I suggest adding a drop of liqueur if you want to give it a bit more ooomph. Aunt Maud thinks this is totally unnecessary, and to be honest it is, but sometimes you need to treat yourself. I find Tia Maria works especially well.

Recipe for Brown Bread Ice Cream

375ml Double Cream

225ml Full Fat Milk

125g Brown Sugar

1 Vanilla Pod

4 Large Egg Yolks

175g Brown Bread

50g Butter

Liqueur optional

To make the custard base

Split the vanilla pod and scrape out the seeds in to the cream and milk mixture. Heat over a medium heat until it is almost at boiling point. DO NOT LET IT BOIL. Place in a bowl and let it cool for about 30 minutes.

Mix the egg yolks with two thirds of the sugar until you have a smooth paste. If you need to add a tablespoon of the milk and cream to help it along do so.

Reheat the milk and cream until it is almost at boiling point again and then blend with the egg yolks and sugar. Stir the egg yolks and the sugar in to the mixture quickly.

Place over a low heat and stir constantly for about ten minutes until the mixture coats the back of a wooden spoon. If using a liqueur add this to the mixture now. Let the custard cool for 3 to 4 hours until you are ready to use.

To make the brown breadcrumbs

Place the butter in a pan and add the breadcrumbs and the remainder of the sugar. Stir the breadcrumbs continuously until they are crispy and golden. Put these to one side as they will be used half way through the freezing process.

To make the ice cream

Pour the custard mixture in to your Ice Cream Maker and churn. With about 15 minutes to go until the ice cream is finished add the crispy breadcrumbs. Freeze for no longer than 3 to 4 days.

I hope you enjoy making and eating this ice cream as much as I do. If you would like more ice cream recipes please visit my website

Source by Joy Almond

How To Make Homemade Carp Fishing Boilies For Winter To Defeat Readymade Baits – Part 1!

Improve your catches and think more like a sharper carper! This article offers expert tips to empower you to make superior homemade boilies which will catch big fish in winter and summer conditions! Designing homemade baits to beat readymade baits can be as simple or complex as you decide. Complex tips, bait secrets and some simpler guidance too are included here to get you catching more big fish this year; so read on now!

A bait as simple as bread paste obviously works and the old British record carp of 44 pounds was caught on this bait by Richard Walker. If you ask the question of why this bait actually attracted this fish and stimulated into feeding then you get a crucial list of properties, characteristics and factors of an all year round bait successful in all conditions! We can use all these things and more as a guide to designing better more successful, more functionally optimised boilies, pastes, stick and spod mixes, particle mixes, ground baits, pop up baits, pellets and so on!

The first point about bread is that it easily becomes solution in water so that carp can detect it using their multiple sensory systems. The second point is about the ingredients of bread and what these do to carp senses to stimulate them, both externally and internally when in solution. This subject is incredibly significant and is as thought provoking as how water reactive bread and its constituents are, and their impacts on fish senses, metabolism, digestion, energy release, mood altering capacities and much more besides!

Just to give you a hint as to what is coming up, I can make baits which last internally intact and incredibly functionally optimised and maximised for external and internal impacts on carp and water reactivity with zero heating, and this really means absolutely no cooking, heating, boiling or steaming, of any kind. These are truly optimised baits on a huge range of functional levels and vital nutritional and stimulatory factors!

These homemade baits need heating as they are designed to become exactly what is required in the water! No boiled, steamed, or heated bait that coagulates can be truly termed optimised for nutritional stimulation and such baits are very far from being optimised for functional performance. This is a huge reason why I do not use readymade baits; you can make homemade baits work better on a wide range of levels!

Based on the bread and bread paste example, perhaps think about bait from this starting point first. Bread is composed of a number of significantly soluble components which can easily be detected by carp in all water temperatures. The second point is that many of the constituents of bread contain components that carp are highly sensitive too and likely to be attracted towards and to actively feed on and repeatedly consume!

The bulk of wheat bread is based on wheat flour, and more particularly this form of wheat flour is termed as soft and is water soluble clouding up water even when mixed with cold water. This test is something for you to think about because if the baits you use do not easily have a significant impact on the water around then they will not be outstanding baits compared to what is actually possible to create and use!

Bread is an instant bait no matter which country it happens to be used in and in fact many of its constituents are used in many bait recipes around the world. The bulk of bread consists of soluble soft wheat flour. The commercial carp fishing bait industry uses a form of hard wheat, called durum wheat, which is commonly called semolina. This is a cheap binder and a supply of carbohydrate and energy to fish and makes baits functionally bind firmer and it is a relatively insoluble ingredient.

Semolina is a very cheap binder and a big part of how bait companies can make a large percentage of their profits and it is used in even the most advanced boilie recipes as valuable carbohydrate to assist carp to utilise protein rich ingredients and additives etc more completely, as well as adding other properties such as hardening and firming baits.

For over 30 years I have made homemade baits based on a variety of components and know that carbohydrate based boilies can be made to be very potent in many ways, but I would never now make a bait based on carbohydrates. Such baits often struggle in certain situations depending upon the water, but especially where baits with a richly stimulating nutritional profile are regularly introduced in volumes. To beat readymade baits it is far better to utilise various angles of attack within your bait design so you hit carp senses on multiple levels simultaneously so your baits are optimised for stimulation and maximised for functional potency in solution!

I do not suggest you start out making baits based on carbohydrates such as semolina or soft bread making wheat flour because this would not be the most optimised way at all, and certainly not the most maximised single angle or approach to designing homemade baits that you can expect to defeat the vast majority of more well designed readymade baits!

If I suggested to you that you make a paste using soft wheat flour as used in bread making (mixed with water only,) and compared this to a paste formed with semolina and water, then you will find that each ingredient has different functional properties. You probably cannot make a more simple bait than this, yet it will catch fish! Do not underestimate simple baits in their incredibly diverse forms!

Bread paste was used to balance the bread crust on the hook which Richard Walker used to catch his 44 pound record.

So if such a bait is so basic and simple how could this possibly catch the biggest carp caught in Britain? Part of the attraction and stimulation can be seen in recipes even today and include yeast, sugar, salt, oil with the bulk ingredient being soft soluble wheat flour. If you have had a varied fishing background then you will clearly recognize how fish are attracted to bread, including anything from roach and rudd, chub and dace, crucian carp and gold fish, koi carp, tench, bream, grass carp and of course Cyprinus carpio in the common, mirror and leather forms.

The basic need of fish is for vital energy. Fish require amino acids to sustain respiration and metabolism and also optimum digestive functioning and immunity and physiological balancing of cellular pressures and passage of amino acids, hormones, nutrients and waste products etc, and calories from bread is converted to sugar within the body of the fish for basic energy to fuel survival.

Fish and humans are hard wired to provide for vital energy for survival so this means that fish will readily feed on carbohydrates and sugars and oils of an amazing variety. Of course wheat flour does contain a low amount of amino acids so this can figure a little in the equation, but if I personally wish to supply water soluble feeding triggers and protein for nutrition I choose very specific ingredients and additives and extracts for this purpose for optimising my baits.

As you probably are well aware, the basic food of humans around the world is carbohydrate food. This is wheat and other such seeds and grains and even pulse and bean derived flours and meals etc in the western world, as well as parts of the Asia, the Americas and so on. Also other sources include maize, rice and many other far lesser known foods, including amaranth and even hemp.

I make this point because in some parts of the world indigenous peoples do not merely use conventional breads and flours. Some make bread using chick pea flour; some make bread or patties from other materials including whatever is available in the locality, maybe mountainous terrain or jungle or whatever thrives there in those conditions. This includes spirulina (blue green algae,) tiger nuts, soya beans and hemp among many others. Each forms of bread has its own stimulatory set of nutrients and bioactive factors etc and this is where the link with making carp baits really comes in!

We have the same basic forms of sensory systems in many ways as carp and literally carp as ancient teleost fish are a part of our ancient ancestor heritage. This is very interesting because many bait components we use very successfully are also much liked by humans. We happen to use water covered sensory receptor sites because we live in air and not in water any longer and our senses are massively less sensitive to substances mixed with air or water compared to many other creatures including carp and dogs for instance. The important point here is that we can leverage this acute sensitivity to our advantage in endless ways to catch many more fish!

Carp detect certain substances down to as little as a few parts in a billion in solution (mixed with water.) In my early days of carp fishing in the seventies I honed my skills by making homemade baits for small carp and crucian carp. The first baits I used were chopped worm, maggots, and of course I used white and brown breads in many ways. It was very obvious that if you mixed Marmite or honey or a chemical flavour with the bread then you could change catch results dramatically especially on days when conditions were not perfect.

I am talking about bread here to keep the principle simple which is that it is a substance containing minimal amounts of water soluble components to which carp are highly sensitive. Notice that both bread and Marmite contain salt. Of course I used sweetcorn too and like bread it is rich in easily digestible water soluble carbohydrates and also contains a percentage of protein, but the modern genotypes which are super sweet sweetcorn contain more sugars and really are truly enhanced by natural sugars stimulatory to carp.

To take advantage of the fact that carp are stimulated to sweetcorn you will find that mixing liquidised sweetcorn and bread to form a paste is an instant bait and presents both baits together in a unique form.

This idea is a very simple one but is the kind of creative innovation that will keep any homemade bait maker ahead of wary carp! It is in creative innovation, and the exploiting of the acute sensitivities of carp and knowledge of substances that trigger responses of carp, from initial gulping and filter feeding to intense repetitive consumption of bait that can be produced via your bait designs. Some bait designs exploit the fact that carp will test new objects and substances in their environment if not found to be a danger or a threat, and so massively over flavoured baits made with cheap carbohydrate ingredients have fooled many carp.

Richard Walker was a highly methodical, and extremely intelligent and innovative, creative angler. Bread is attractive to many species. Having read a chapter in a book from that time by Fred Taylor who was present at the capture of the record fish, he suggested that to catch carp you needed the following items: a strong rod and fixed spool real, a pair of rod rests, an audible bite indicator or foil or bread dough bobbin indicator, 10 pound line, a big sharp hook, a large landing net, and bread or boiled potato for bait. Carp were fished for using no weight on the line and the aim was to present as little resistance as possible to a wary feeding fish.

But what makes this interesting is that the bread offers soluble stimulation and attraction to the fish, as does the carbohydrate rich quite easily water soluble potato. eBook readers of mine have told me that in New Zealand potato flour, and potato starch are used as the bulk binders very successfully in carp baits there. This echoes my first special carp bait paste which included vanilla flavoured, sugar and milk powder enhanced custard powder which primarily was compose of maize starch.

I have made successful pastes that include bread of various kinds even today, and many modern types of bread made to be gluten free contain some very stimulating substances to exploit!

Wheat lectin, and wheat gluten intolerance and super sensitivity is a cause of many common diseases today and I gave up eating wheat bread about 6 years ago to avoid any possible further development of wheat gluten and wheat lectin intolerances and hyper sensitivities in future.

Fish are different to humans in that they have a varied diet including natural food items alongside carp baits and I am certain this is why carp diseases related to bad carp bait design are not as obvious as they could be. However the use of high oil pellets and oil glugging of boilies and use of very oily fish meals and high usage inclusions of bulk oils has definitely given many big fish liver problems and you can spot this by the bulges sticking out of the flanks of altogether far too many big carp today!

Many oils make baits almost useless in winter as they can literally become solid and lock up the soluble and digestible elements of your baits so choose wisely and use liquid lecithin alongside any lipids, oils, essential oils and other compounds etc that can be helpfully emulsified to make baits far more easily detected and digested!

Low oil use at perhaps a 5 percent inclusion is all that is required in very many carp bait recipes, depending on the oil and fat content of your various ingredients, especially the oily marine and fish ones for instance; so please do remember this when making your baits.

Fish health and future longevity is the responsibility of each and every angler. Of course by making health and natural balance orientated homemade baits, carp will have the health and vitality and energy to feed more, so you will catch far nicer fish more often now and in the future! Revealed in my unique readymade bait and homemade bait carp and catfish bait secrets ebooks is far more powerful information look up my unique website (Baitbigfish) and see my biography below for details of my ebooks deals right now!

By Tim Richardson.

Source by Tim F. Richardson

5 Reasons To Make Bread With a Bread Maker

There are many reasons to go out and get a bread maker to make your bread with but I am only going to list five of them for starters.

The first reason and in my opinion the most important for making your own bread is because it’s much healthier than buying the store brand bread with all the added preservatives.

For example I’m going to list all the ingredients found in a loaf of bread that I have pulled from my pantry that I recently purchased at the grocery store. And it is wheat bread I might add. See below.

Whole wheat flour, water, high fructose corn syrup, wheat gluten, yeast, soybean oil, wheat bran salt, enrichment (calcium sulfate, vitamin e acetate, vitamin a palmitate, vitamin 3d) mono-and diglycerides, calcium propionate, (preservative), datem, soy lecithin, citric acid, grain vinegar, potassium iodate, ethoxalated mono-and diglycerides, calcium phosphate.

I mean what is this stuff? I understand the flour and the yeast but the other stuff? C’mon.

Now I will go and grab the recipe I use to make my own bread. See ingredients below.

Milk, eggs, butter, flour, salt and yeast. That’s it!

The recipe does call for sugar but I leave that out. you really don’t need it especially if you are using a bread machine and are buying the bread ingredients advertised as “great for bread maker.”

Reason number two. It’s so easy! It only takes five minutes to prepare at the most.

Take the ingredients I mentioned above in the specified measurements in whatever recipe you are using and dump them in the bread pan than turn on your bread maker and your work is done.

Three hours later you have warm fresh bread and your house smells wonderful!

Reason number three: It’s fun.

Making bread can be a lot of fun for the whole family. There are thousands of bread cookbooks out there that you can get your hands on for making different varieties of bread. In my house we make basic egg bread, white bread, wheat bread, corn bread, etc.

Everyone in my family has their favorite bread and again it is so easy to do.

The fourth reason is that you will save money.

For the price of two loaves of bread (depending on the brand) you can buy enough bread ingredients to make six loaves or more so keep this in mind if you are considering buying a bread maker. You can buy a really good one for under sixty dollars and it no time it will pay for itself.

Reason number five. You can experiment with cakes and jams.

Not only do bread makers make bread but most come with a setting for cakes and jams. I have not done anything with the cakes but I have made the jam and it tastes great. And the prep time is just as short and simple as the bread making.

So there you have it. Five reasons to make bread with a bread maker!

Source by Jay Conners

How to Make Decorative Bread Designs

Difficulty level: moderate to difficult

Putting a decorative design on home-baked bread instantly elevates the bread from something everyday and usual to the levels of exotic and exciting! Whether the design is simple or complicated, easy or more difficult, just the fact that you took the extra effort to add that little touch will make your loaf as exciting, and as wonderfully decorative, as a cake.

Simple and complex designs

You don’t have to be an expert chef, or a baker with decades of experience to think about including some decoration in your baking. Even if you do need a certain level of confidence and experience to try some of the more complicated decorations, there are numerous simpler options that just about anyone can try. Try something as simple and easy to do as a hand print, or a simple scoring pattern on your bread! A brushing of egg white will add a glaze effect to your loaf, making your decorative design, whether simple or complex, hand-print, score, painting or something more complicated, come alive and shine!

Option 1 — Hand-print

Step 1 Press in a firm hand-print into the dough, when it is ready to be put into the oven.

Step 2 Bake as usual.

Step 3 Glaze the bread by brushing it over with a basic wash of egg whites, and then baking for 5 minutes, for a bit of extra zing.

Option 2 – Scoring

Step 1 Score the top of the loaf with a knife just before you place it in the oven. This will add a decorative touch to your bread. Many people score their loaves anyway, especially the ones that are not baked in a pan, to help them rise better, and provide a weak spot to direct the oven spring.

Step 2 Pattern the scores into a checkerboard, or other designs.

Step 3 Bake and glaze.

Option 3 – Bread painting

You can do quite amazing things with a paintbrush and some egg. A tinted egg wash, when you do it right, will look like a painting that has been baked on to the loaf! You can make your own tint with an extract of roasted wheat or barley, or simply mix some instant coffee in a little water. Once you have the basic technique down, you can start to incorporate other colors as well.

Step 1 Bake the bread to just about 10 minutes before it is completely done. Leave the oven on 350ºF.

Step 2 Mix the tint with some egg yolk. More yolk, less color, so add according to the shade or darkness you want.

Step 3 Make your design on the loaf with paintbrush, using a lighter shade.,

Step 4 Bake the loaf again for about 5 minutes to set the outlines.

Step 5 Paint over the previous design, adding details and contrast with the darker color.

Step 6 Once again, place the loaf back in the oven and bake for another 5 minutes to set the color well.

Step 7 Lightly brush the surface of the loaf with egg white to glaze it.

Step 8 Return it to the oven for a final 5 minutes.

Source by Jia Mata

How to Make Flying Saucer Bread

This recipe can not be found in any cookbook. In fact, I coined the name for this bread myself. It is bread that I enjoyed when eating bologna sandwiches during my early school days growing up in New Jersey.

I first came across this strange bread during school lunch break. Across from my school, in the middle of Newark, New Jersey was my favorite deli. There was always a line of students waiting to get their freshly baked bread with their favorite meat and cheese.

Then during my high school years, I found this bread again. My palate was beginning to develop and I had gone from bologna sandwiches to Italian style hot dogs. This is a fantastic hot dog sandwich stuffed into a cut half of flying saucer bread covered with mustard, peppers, onions and fried potatoes.

Later, I found out that this bread has been made for centuries in the Middle East. There are many different versions similar to pita bread or Armenian bread. My version is unique and was derived from my pizza dough recipe. Here is my recipe and I hope you enjoy it!


A poolish is a bakers term that is used in making Italian and French breads. It enhances the flavor of the bread.

1 – Cup of flour

1 – Cup of water or buttermilk

1 – Pinch of yeast

Mix the flour water and yeast until it looks like a pancake batter. Store the poolish in a plastic container and let it sit overnight in a warm place. The next day the poolish should be bubbly and ready to make your dough. Try the poolish with both water and buttermilk and see which one you like better.

Dough Ingredients:

3 – cups of flour

1 – cup of warm water

1 – teaspoon of salt

1 – teaspoon of yeast

1 – tablespoon of olive oil (optional)

Add the poolish to the above ingredients and kneed your dough until smooth. Add a little more flour if needed. Then place your dough in a covered container and let it sit at room temperature for 1 hour. After that let your dough slowly rise in the refrigerator overnight.

First Rise:

The next day take your dough out of the refrigerator and let it come to room temperature, this takes about 2 hours.Be sure to provide a warm place for your dough for its first rise. When it has almost doubled in size it is ready to form into rounds.

Second Rise:

Use a large flat cooking pan and spray with olive oil. Shape your dough into 4 round flying saucer shaped buns and place them on the cooking pan. Each saucer should be about 6 or 7 inches around. Cover them with a light plastic wrap that has been sprayed with olive oil. Let them rise again for about an hour or more. They should be puffed out a little.


Set your oven temperature to about 400 degrees and cook about 15-18 minutes. They should be a light brown when done. Let them sit out to cool before cutting.

When cool cut in half and split the center open so that you can stuff your sandwich meat or hot dog in it. This recipe makes 8 – half rounds of flying saucer bread. Enjoy!

Source by Vinny DiLeo