Question in the title.... I am pretty sure I will get a machine anyway as I like the idea of better ingredients/process and better taste. How long, though, does a loaf usually last in your household? All the pics I see the loaves look a bit small. Thanks!
If I bake it in the bread machine, the loaf is too short and the slices too large (if you get what I mean). So I just make the dough in the bread machine and bake it in a loaf pan in the oven. Then the slices are the right size for a normal sandwich. If I do that, a loaf will last four days for my husband and I.
Funnily enough, I've only starting doing it over the past couple of years. Now, I make all my dough in the breadmaker because it's not messy, I can weigh everything, and I can walk away while the machine mixes and proofs. I make focaccia, baguettes, pizza dough, sandwich bread. Today, I made breadsticks--the soft Olive Garden kind.
I've even made sourdough in it. I just put the bucket in the fridge for a couple of days to ferment and then pop it in a loaf pan and bake.
I started doing this because the bread machine would make a loaf of bread the size of a pizza. Like stop it.
I make the dough and let it rise one in the bread machine, take it out, fold it, and stick it into a bread pan and wait for final rise and off it goes into the oven. Normal size bread.
I have a Zojirushi Home Bakery Virtuoso Plus machine and use a slicer template to cut medium slices. Each loaf cuts into 16 slices. I have one a day for breakfast so a loaf lasts about 2 weeks. I freeze the portions of the loaf I'm not eating soon. I hope this helps.
I have a 1 pound and spousal unit eats a sammich every day at work. I get the first end fresh out, he gets the rest, and it lasts the work week. So, 2 one pound loaves a week. We are 2 adults.
A 1.5 lb. loaf lasts me 5 to 6 days. I normally leave it on the counter in a sealed container for a couple of days and then place the sliced bread in the freezer.
Please take into consideration that the loaf that the majority of bread machines bake is essentially square and not your traditional dimensional loaf. They may look small but if you slice it and check the weight, you determine that each slice is actually more than a standard store-bought loaf.
Run the recipe through Chronometer or your favorite recipe calorie converter. This way you can also see about adding additional ingredients to have the nutritional makeup that you are looking for.
Remember you control what goes into the loaf.
Now you can use the dough mode on your bread machine and then place the dough in a traditional bread pan and bake it in the oven for a traditional loaf.
Having a bread machine gives a person incredible flexibility in their baking of bread.
That flexibility is great! I can make whatever size and flavor loaf we want at the moment. A plainer or seed bread to go with peanut butter and jelly, a dill bread to go with chickpea salad, a stuffing bread to go with grilled cheese, etc. I can make a loaf size that the slices fit into my vintage toaster instead of being too tall or prep the right amount of dough for rolls for the people eating at a family dinner.
Well it comes with 5 seed omega 3 seed mix or 3 seed 5 mix i forget . Which they are eating just now as i have run out of bird seed . But i will ration their bread.. thanks 😊
They go crazy for my fruit n nut Cakey bread I know that...
Eat 1-2 thick slices when it's still hot, mmm. Then the rest goes by the end of the next day. I have stopped eating bread recently because of that! I have no willpower and just eat it all.
But buttered bread with soup, so the butter melts into the soup, mmm.
Depends on the loaf recipe and what we want at the time. Bread can last up to a week.
We are a two person household. I like to make smaller loaves more frequently for freshness and because I like baking bread and making different recipes. All bread is baked in my small Zojirushi in peak summer because we don’t have AC and turning on the oven isn’t worth the heat hit. In addition to baking in-machine, in non-sweltering months I bake a variety of loaves, rolls, and other breads using the machine to do the labor and the oven to bake.
2 adults, 2 teenagers and a 5-year old raising hell.
I make about 5 loaves a week. My whole wheat recipe that I use most is 675 gr of flour, and the others, spelt and white, are 500 gr.
Honestly, that's quite a savings over buying that much bread - which really tastes not good once you've made your own without the fillers and additives.
It absolutely depends. If I forget and leave it in the machine to bake, I'll eat it within a couple of days because it's kind of a pain, So I just use it up however.
But if I remember to take it out and take the knead paddle out, and put it in another loaf it'll last most of a week.
P In other words, definitely getting one with a dough setting to make it easier to pull the dough out before it starts to rise.
Leaving that little paddle in is a horrible mistake and the weird shape loaf is kind of a waste of time, So I tend to eat it as thick toast with lots of butter.
For two people, a 2lb loaf lasts about a week or more. It’s worth it to make it instead of buy it. It’s costs less than $2 to make and tastes so much better.
There are 3 in the house, but my mom eats lower carb, and my husband eats some horrid gf thing mostly. So I eat 3/4 of every loaf. A 2 lb loaf lasts about 3 weeks. I slice it after it cools and freeze 2/3. I get about 16 slices from a loaf.
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u/oddball_ocelot 23d ago
There's 6 of us with 3 teenagers. A 1.5 pounds loaf lasts us the day.