Unshelved by Bill Barnes and Gene Ambaum
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Friday, February 07, 2020


So we had Sabbath dinner and the two challah loaves I made in the bread machine over the last couple of days exceeded my expectations immensely. It is rich and buttery, needing no spread but I'm sure it would go well with jam. My roommate said it was much better than what we've been getting at the bakery for $5 a loaf, special ordered. If I can keep this up he won't have to remember to order it on Thursdays, or go out on the bus on Fridays (it takes about 2-3 hours), and it'll save $40 a month. The bread flour is less than $4-5 a bag, and will make four or more loaves. So, I guess I know what I'll be doing weekly.

The recipe came from a book called Electric Bread. Here is the recipe, should you want to try it, for a large loaf [they call it that; they're smaller than a regular white bread loaf, and I thought they'd be denser, but they were incredibly fluffy]:

3/4 of a cup of water
3 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 half stick of butter [1/4 of a cup]
2 eggs
1 egg yolk
1 1/2 teaspoons rapid-rise powdered yeast [my machine has a separate bin for the yeast that puts it in at the right time].

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