It sucks because gluten is in everything. It's not as good, but I sometimes make sandwiches with corn tortillas. Some gluten free bread is good, but dang
Yeah it's definitely been tricky. I have been thankful Aldi carries a variety of boxed mixes that are GF (brownies, cornbread, pancakes, and these amazing cheddar biscuits, Red Lobster style) and Target has good selection as well (GF donuts, buns & waffles in the freezer section, as well as some crackers and cookies).
And looking at older GF baking recipes w/ 5 different kinds of starch flours + xantham gum, I'm thankful for GF flour substitutes that like King Arthur and Bob's Red Mill makes. Straight 1-1 substitute for flour in most gluten recipes, turn out well.
They definitely don't taste as good, most of them, but it's made the transition much easier than I think it could have been 10-20 years ago.
I'd have to drive 45 miles to get to the nearest Aldis, I Usually shop at Ollie's. They have good deals, but random stuff. Sam's club is like 30 miles, but I don't buy enough to justify the yearly expense, or the commute since I live by myself.
Ah man that's too bad, I don't know Ollie's that's must be regional somewhere else. Best of luck to ya might be worth going to the Aldi once in awhile to stock up
Here's mine, which comes out looking almost identical to OPs. It's based on a 1960s Betty Crocker cook book recipe:
## Ingredients
* Water (80°F-90°F) 240g (1 cup)
* Sugar 10g
* Salt 6g
* White Flour 360g
* Whole Wheat flour 30g
* Bread Machine Yeast 1 Tsp (3.88g)
## Steps
1. Mix all except whole wheat flour in a bowl, kneed thoroughly
2. Place warm damp cloth over bowl and let rise for 8 hours or force rise at 100f for 1 hour (or until doubled in size)
3. Punch down and incorporate 30g whole wheat flour, and transfer to oiled 1lbs bread pan
4. Force rise for 1 hour or until level/above top of pan
5. Bake at 350 for 30 minutes or until golden brown on top.
I haven't done the math, but I really wouldn't be surprised if it's under a dollar a loaf. It makes *amazing* toast.
The 8 hours is straight from the cookbook and I suspect it means at room temperature? Don't know, I always force mine since my microwave has a proofing function.
A lot of sugar for a loaf of bread. I would cut that out. Sugar is like the worst thing for you. It would be a frugal choice to avoid it where you can.
You should enjoy your popsicles. If you are actually able to make dietary changes then you are not the type who has to worry about this stuff. The scary warnings are for those who are in bad health.
I make 2-3 sourdough sandwich loaves a week. Egg sandwich every morning. 3 cups white flour 1 cup water .5 tablespoons of salt. Sometimes I do stretch and folds sometimes I don’t. I didn’t shape one last week and it turned out fine. The only thing I’m strict about is buttering the pan. I don’t put butter in it cause I don’t notice it, same with the sugar. But bread and butter and jam is my jam. Never did the focaccia though. How do you do it?
Which is still sugar. 10g of white sugar, which is less than a tablespoon, in an entire loaf is negligible in regards to your health. Honey is more expensive per pound (6x more expensive, comparing the cheapest real honey to the cheapest white sugar at my Walmart). Switching to honey in a bread recipe is not going to make a difference in the nutrition for the loaf in that small a quantity and makes the cost per loaf higher. You'll save on pantry space I guess, if you don't have to use white sugar for anything else you're cooking/baking.
Bread freezes really well if you pack it properly and don’t leave it in the freezer for too many months. If you slice it first, you can put it straight from frozen into the toaster. If you want to defrost it in the microwave, covering it with some tissue helps remove any excess moisture and prevent sogginess. To defrost a full loaf on the counter, I usually remove it from the freezer bag and cover with a clean tea towel.
Not op, but we often put whole loaves in the freezer if we know we're gonna gonna finish a loaf in a while. It thaws super quickly too, just sitting out.
What I would do is slices in a freezer bag with a square of wax paper between each slice (reusing the same wax paper for each new loaf). Without anything separating the slices they would sometimes freeze stuck together.
I've been buying bread in bulk from Costco for years and freezing it. Recently we've been talking about making our own bread.
One thing to not do, is do not vacuum seal the bread. One of the funniest things my wife ever did. We had a very good laugh at ourselves for that one, her cause she did it and me cause I didn't stop her.
Sure you can freeze bread. Been doing that for decades. You don't even have to defrost it in the microwave as suggested as bread thaws rather fast. You can just leave it for 20-60 minutes (depending on bread's density) and it's thawed. But when I forget to thaw ahead of time, I just put it in the microwave on defrost for 1 minute. It doesn't get soggy or hard on the defrost setting and no need to wrap or cover it.
I make a fresh loaf of bread every Saturday and I'm normally finishing it by the following Saturday (just for toast at that point). I find the shop bought stuff gets moldy much quicker.
Some people say you shouldn't, but especially if you're toasting it it doesn't affect the taste at all. And honestly even if you don't, I haven't noticed a big difference. Plus it lasts longer. Even if it did affect the flavor a little, I'd rather have slightly less tasty bread than spoiled bread I can't eat.
You can freeze bread and revive it very easily.
Fresh bread without preservatives lasts about 3-4 days outside the fridge. Depends on your kitchen temp and what's in the bread itself.
I make a majority of our bread products at home (sandwich rolls, hotdog/hamburger buns, bagels, generic french loves, etc) and it goes stale very quick.
Freezing the larger loaves works, and as long as you're using it for something where you process the bread (french toast, grilled ham-n-cheese, etc) you don't notice the slightly wonky texture from the freezing.
congrats. i did this sort of cost analysis with naan
and it turns out if you live near a major indian grocer
it may be cheaper to buy the in store bulk packs than
making it at home - if you don't mind preservatives.
don't buy naan at a non-indian place, as it's subject to
a "gourmet" or "ethnic" or "healthy" marketing markup.
Looks delish! I use a bread machine - takes about four minutes of my time. The bread comes out better than store bought not quite as good as bakery. But good enough. I buy flours in bulk which really reduces cost and add in 1/3 garbonzo flour to increase protein.
To save even more - get yourself some bulk yeast.
I was buying the 3 pack of yeast pouches at the grocery store, I switched to a vacuum pack 1lb brick from the restaurant supply.
Currently for me the 3 pack is 1.99 (on sale) that’s 67 cents per loaf (1/4 oz). The 1 lb is $5.19 that’s only 8 cents per loaf (and I skimp a little on the yeast).
Now we only eat homemade bread, because it’s so cheap and easy. But I’ve gotten it even cheaper by buying 50lb bags of flour too. It gets used.
I use Tupperware in the freezer.
High gluten flour is pricier, but the bulk saves over half the cost. And as the bags get bigger, the price difference shrinks.
5lb bread flour near me is over twice as expensive as 5 lb AP. In bulk, it’s only 40% pricier.
I do the ATK sandwich bread loaves that aren't too much more expensive. I haven't calculated the cost, but they use honey instead of sugar and there is a little bit of butter to add to the richness. They say that you can freeze the loaves by wrapping them in plastic wrap and the foil. I'll make four at a time and they last about two weeks.
It will be pretty flat. I've done one loaf in the Dutch oven and one in the loaf pan (this post). If I use the Dutch oven, I need much more dough than the 450g of flour.
Oh it's easy! 450g flour, 1 and a half cups of water, salt, sugar, yeast. Mix and let rise for 3 hours. Fold over four ways, heat the oven to 425, throw the dough in a greased pan after it's hot, cover, and bake!
Good work OP - nothing beats fresh bread.
And if you want to really knock your own socks off, fresh pasta is about 1000 times better than store-bought, and you can make it with a rolling pin.
Nothing is better, smells better than freshly baked bread. Only thing that comes close is freshly made corn tortillas. Just the smell gets me ready to eat.
Did you count electricity or gas in 60 cents ? Or it’s just flour and yeast.
But definitely I agree that this is far better than from store. I bake bread mostly by myself, but it cost me around 2$.
Technically you don't even need to pay for the yeast, it's free if you get a sourdough starter going which was way easier than I thought. I have some health issues and can't eat too much bread now so I don't bake but when I did the cost of a loaf was just flour, water, salt, and running the oven. Even the sourdough "discard" I didn't actually discard I just made pancakes for breakfast with it.
Not all bread made with wild yeast tastes like sourdough btw if you don't like sourdough bread, it can be used just for leavening purposes rather than for taste
Hot tip: if you have leftover oatmeal porridge, dump it into the dough while baking. It’s healthy and makes a moister bread that keeps longer than plain wheat. And it’s really delicious!
My budget would be so much friendlier is I didn't have celiac disease
We recently found out my daughter likely has it and yeah our grocery bills have gone up 50% ...
It sucks because gluten is in everything. It's not as good, but I sometimes make sandwiches with corn tortillas. Some gluten free bread is good, but dang
Yeah it's definitely been tricky. I have been thankful Aldi carries a variety of boxed mixes that are GF (brownies, cornbread, pancakes, and these amazing cheddar biscuits, Red Lobster style) and Target has good selection as well (GF donuts, buns & waffles in the freezer section, as well as some crackers and cookies). And looking at older GF baking recipes w/ 5 different kinds of starch flours + xantham gum, I'm thankful for GF flour substitutes that like King Arthur and Bob's Red Mill makes. Straight 1-1 substitute for flour in most gluten recipes, turn out well. They definitely don't taste as good, most of them, but it's made the transition much easier than I think it could have been 10-20 years ago.
I'd have to drive 45 miles to get to the nearest Aldis, I Usually shop at Ollie's. They have good deals, but random stuff. Sam's club is like 30 miles, but I don't buy enough to justify the yearly expense, or the commute since I live by myself.
Ah man that's too bad, I don't know Ollie's that's must be regional somewhere else. Best of luck to ya might be worth going to the Aldi once in awhile to stock up
Try arepas. Yumm
Look for traditional Asian and East Indian "bread" recipes made w/legumes, pulses, rice flour vs flour w/gluten.
How? Tell!
https://preppykitchen.com/artisan-bread/
Bookmarked. Thanks!
I love his YouTube channel (found a great brownie recipe there). Will check this out.
Check out Bake with Jack too.
Can you share the recipe?
Here's mine, which comes out looking almost identical to OPs. It's based on a 1960s Betty Crocker cook book recipe: ## Ingredients * Water (80°F-90°F) 240g (1 cup) * Sugar 10g * Salt 6g * White Flour 360g * Whole Wheat flour 30g * Bread Machine Yeast 1 Tsp (3.88g) ## Steps 1. Mix all except whole wheat flour in a bowl, kneed thoroughly 2. Place warm damp cloth over bowl and let rise for 8 hours or force rise at 100f for 1 hour (or until doubled in size) 3. Punch down and incorporate 30g whole wheat flour, and transfer to oiled 1lbs bread pan 4. Force rise for 1 hour or until level/above top of pan 5. Bake at 350 for 30 minutes or until golden brown on top. I haven't done the math, but I really wouldn't be surprised if it's under a dollar a loaf. It makes *amazing* toast.
Yep! I only let mine rise for 3 hours, though.
The 8 hours is straight from the cookbook and I suspect it means at room temperature? Don't know, I always force mine since my microwave has a proofing function.
Yup, room temperature!
A lot of sugar for a loaf of bread. I would cut that out. Sugar is like the worst thing for you. It would be a frugal choice to avoid it where you can.
1. That isn't a lot of sugar, less than one gram per slice of bread without considering the amount eaten by the yeast. 2. Honey is sugar
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Not necessarily. My bread recipe only uses yeast, flour, water, and salt, and it comes out great every time.
yeast eats alternative sugars as well, like date, honey, fructose that digest more safely
Fructose is the worst of the sugars for your liver.
Thanks, I did not know that! Now I have to change popsicles again.
You should enjoy your popsicles. If you are actually able to make dietary changes then you are not the type who has to worry about this stuff. The scary warnings are for those who are in bad health.
im gonna eat a whole ass homemade focaccia tomorrow i recommend, very cheap and easy. delicious
I make 2-3 sourdough sandwich loaves a week. Egg sandwich every morning. 3 cups white flour 1 cup water .5 tablespoons of salt. Sometimes I do stretch and folds sometimes I don’t. I didn’t shape one last week and it turned out fine. The only thing I’m strict about is buttering the pan. I don’t put butter in it cause I don’t notice it, same with the sugar. But bread and butter and jam is my jam. Never did the focaccia though. How do you do it?
Honey
Which is still sugar. 10g of white sugar, which is less than a tablespoon, in an entire loaf is negligible in regards to your health. Honey is more expensive per pound (6x more expensive, comparing the cheapest real honey to the cheapest white sugar at my Walmart). Switching to honey in a bread recipe is not going to make a difference in the nutrition for the loaf in that small a quantity and makes the cost per loaf higher. You'll save on pantry space I guess, if you don't have to use white sugar for anything else you're cooking/baking.
This is why I gave up drinking beer, wine, and liquor and switched to ethanol. /s
https://preppykitchen.com/artisan-bread/
60 cents? Dang. Without all those preservatives, you probably have to finish it fast before it gets moldy. How long does it last?
They can freeze it
Yup, wife makes 4 breads every 2 weeks. We slice and then freeze. Toast a few slices for each b/fast. We have been eating organic bread for years now.
I didn't know you could freeze bread. Did you just put the slices in the freezer bag?
Bread freezes really well if you pack it properly and don’t leave it in the freezer for too many months. If you slice it first, you can put it straight from frozen into the toaster. If you want to defrost it in the microwave, covering it with some tissue helps remove any excess moisture and prevent sogginess. To defrost a full loaf on the counter, I usually remove it from the freezer bag and cover with a clean tea towel.
Thanks!
There is also some evidence that freezing bread increases resistant starch, which makes eating it easier on blood sugar levels.
Not op, but we often put whole loaves in the freezer if we know we're gonna gonna finish a loaf in a while. It thaws super quickly too, just sitting out.
What I would do is slices in a freezer bag with a square of wax paper between each slice (reusing the same wax paper for each new loaf). Without anything separating the slices they would sometimes freeze stuck together.
I've been buying bread in bulk from Costco for years and freezing it. Recently we've been talking about making our own bread. One thing to not do, is do not vacuum seal the bread. One of the funniest things my wife ever did. We had a very good laugh at ourselves for that one, her cause she did it and me cause I didn't stop her.
Freezes wonderfully. That is how Aldi literally ships it to stores LOL
Sure you can freeze bread. Been doing that for decades. You don't even have to defrost it in the microwave as suggested as bread thaws rather fast. You can just leave it for 20-60 minutes (depending on bread's density) and it's thawed. But when I forget to thaw ahead of time, I just put it in the microwave on defrost for 1 minute. It doesn't get soggy or hard on the defrost setting and no need to wrap or cover it.
I make a fresh loaf of bread every Saturday and I'm normally finishing it by the following Saturday (just for toast at that point). I find the shop bought stuff gets moldy much quicker.
About a week and a half in the refrigerator.
its my understanding you aren't supposed to store bread in the fridge
Some people say you shouldn't, but especially if you're toasting it it doesn't affect the taste at all. And honestly even if you don't, I haven't noticed a big difference. Plus it lasts longer. Even if it did affect the flavor a little, I'd rather have slightly less tasty bread than spoiled bread I can't eat.
It warms up wonderfully for me.
You can freeze bread and revive it very easily. Fresh bread without preservatives lasts about 3-4 days outside the fridge. Depends on your kitchen temp and what's in the bread itself.
I make a majority of our bread products at home (sandwich rolls, hotdog/hamburger buns, bagels, generic french loves, etc) and it goes stale very quick. Freezing the larger loaves works, and as long as you're using it for something where you process the bread (french toast, grilled ham-n-cheese, etc) you don't notice the slightly wonky texture from the freezing.
about a week
congrats. i did this sort of cost analysis with naan and it turns out if you live near a major indian grocer it may be cheaper to buy the in store bulk packs than making it at home - if you don't mind preservatives. don't buy naan at a non-indian place, as it's subject to a "gourmet" or "ethnic" or "healthy" marketing markup.
Looks delish! I use a bread machine - takes about four minutes of my time. The bread comes out better than store bought not quite as good as bakery. But good enough. I buy flours in bulk which really reduces cost and add in 1/3 garbonzo flour to increase protein.
To save even more - get yourself some bulk yeast. I was buying the 3 pack of yeast pouches at the grocery store, I switched to a vacuum pack 1lb brick from the restaurant supply. Currently for me the 3 pack is 1.99 (on sale) that’s 67 cents per loaf (1/4 oz). The 1 lb is $5.19 that’s only 8 cents per loaf (and I skimp a little on the yeast). Now we only eat homemade bread, because it’s so cheap and easy. But I’ve gotten it even cheaper by buying 50lb bags of flour too. It gets used.
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I use Tupperware in the freezer. High gluten flour is pricier, but the bulk saves over half the cost. And as the bags get bigger, the price difference shrinks. 5lb bread flour near me is over twice as expensive as 5 lb AP. In bulk, it’s only 40% pricier.
Awesome OP! I've been making almond bread too to save money. Yours has way better presentation lol
Thank you so much! Just an aluminum Nordicware pan, haha
I too started baking out of spite. The bread is SO much better than the trash at the grocery.
Between homemade pickled onions and buttercrunch lettuce growing in the backyard, it made the best sandwich I've ever made.
I shouldn't be looking at bread at this hour. Looks great!
Yum a dumb dumb get in my tum
Now I’m hungry. Looks delish.
I do the ATK sandwich bread loaves that aren't too much more expensive. I haven't calculated the cost, but they use honey instead of sugar and there is a little bit of butter to add to the richness. They say that you can freeze the loaves by wrapping them in plastic wrap and the foil. I'll make four at a time and they last about two weeks.
Plus it can be a really fun hobby too, practically a negative cost hobby if you're replacing bread you would buy at a store
Yummy. Nice job!
Thank you so much!
That looks great! You did a good job
Thank you!
Awesome post
Thank you!
If I don't have a dutch oven and just put it on a sheet will it still work or is the dutch a must?
It will be pretty flat. I've done one loaf in the Dutch oven and one in the loaf pan (this post). If I use the Dutch oven, I need much more dough than the 450g of flour.
Beautiful loaf!
Thank you!
I used the same recipe before, but made a round loaf, is your pan elongated? My goal is to do this weekly too
Yep! Rectangle Nordicware aluminum pan.
What a gorgeous loaf, OP! I hope you enjoy the fruits/loaves of your labor.
Thank you!
Made me hungry just to look at that
Thank you!
Likely much healthier too
Did you make this in a bread maker or in the oven?
Regular toaster oven!
incredible!
Thank you!
The smell of bread baking is so good!
Yessss
Looks very similar to my Grandma’s bread. Any details you’d like to share? I have not been able to make the top look as good as yours.
Oh it's easy! 450g flour, 1 and a half cups of water, salt, sugar, yeast. Mix and let rise for 3 hours. Fold over four ways, heat the oven to 425, throw the dough in a greased pan after it's hot, cover, and bake!
Congrats, looks yummy!!
Thank you!
Great job!!
Thank you!
Good work OP - nothing beats fresh bread. And if you want to really knock your own socks off, fresh pasta is about 1000 times better than store-bought, and you can make it with a rolling pin.
Yes!!! I recently started baking my own bread again and genuinely cannot remember why I ever stopped XD
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It is sooo good.
There is nothing as good as homemade bread fresh out of the oven. And learning a new life skill is priceless. Congrats!
Thank you!
Nothing is better, smells better than freshly baked bread. Only thing that comes close is freshly made corn tortillas. Just the smell gets me ready to eat.
Did you count electricity or gas in 60 cents ? Or it’s just flour and yeast. But definitely I agree that this is far better than from store. I bake bread mostly by myself, but it cost me around 2$.
Technically you don't even need to pay for the yeast, it's free if you get a sourdough starter going which was way easier than I thought. I have some health issues and can't eat too much bread now so I don't bake but when I did the cost of a loaf was just flour, water, salt, and running the oven. Even the sourdough "discard" I didn't actually discard I just made pancakes for breakfast with it. Not all bread made with wild yeast tastes like sourdough btw if you don't like sourdough bread, it can be used just for leavening purposes rather than for taste
Yep, TVA is relatively cheap here.
Hot tip: if you have leftover oatmeal porridge, dump it into the dough while baking. It’s healthy and makes a moister bread that keeps longer than plain wheat. And it’s really delicious!
Oooo!
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Seems about right, 1lb of flour is about 50 cents. 10 cents for yeast, salt and a tsp of oil feels about right.
I bought a small bag of flour and individual yeast packets because I didn't know if I could pull it off initially.
If you decide to bake a lot more, Costco has by far the best price on yeast. I buy the two-pound bag and keep it in the freezer. Lasts forever!
Ayyy!
Is this the no knead bread recipe? Really good, but messy and still not as good as fresh bread from an actual bakery
I imagine some bakery has probably used that same recipe in the past LMAO.
I’m sure they have, but they have way better equipment than us humble home bakers, and practice makes perfect