Thursday, August 2, 2012

Fresh Milled Flour Equals...

...a-mazing bread!  We've used it in other bread.  You saw the last post about the multigrain bread.  I've also used it for our pizza crust.

But, I feel like the real test is making bread with only the fresh milled flour.  No, I didn't measure it by weight.  I did in fact measure it via the good ole measuring cup.  My oldest even helped me get it all put together.  I used my KitchenAid mixer to do the hard part for me *mixing and kneeding it*.  I am in love with the dough hook, that's for sure.

After allowing it to rise in a bowl *in my oven with the light on*, then separating it into bread pans, and allowing it to rise, it was time to bake it.

And it came out looking like this:
Isn't it pretty?  I just love it!  It couldn't cool fast enough so that we could taste test it for quality assurance.  My shortest kiddo stood at the ready when I *was* finally ready to slice it.

First?  Get it out of those pans!

No, I don't have pictures of it sliced, but maybe the next round.  It truly turned out looking like store bought bread.  The texture even resembles store bought.  The difference?  No preservatives or additives.  It's just good ole bread.  The bonus?  Not only do the girls love it, but my hubby thinks it's good enough to make a sandwich out of.  He has never and I mean NEVER said that my bread was good for anything other than toast.  Seriously.

What does that mean?  We won't be buying any bread from the store.  Woohoo!  To make these two loaves, it took a little over 1 pound of wheat berries *$.51* + $.12 *milk* + $.15 *sugar* + $.16 *oil* + pennies for salt & yeast = $.94 ish for my two loaves of bread.  I of course need to factor in usage of the mixer & oven, but what would that cost?  To get this quality type bread at the store, would cost a bit more.  The cheapest bread at the store is loaded with nastiness. 

Here's hoping everyone is still fighting the good fight.

1 comment:

  1. What bread recipe do you use? It looks like it rises nicely and I've had a hard time finding a recipe that works at high altitude and doesn't include massive amounts of gluten and dough conditioner (or white flour).