I felt it time for me to update my post on baking bread. I have made a couple of changes that have reduced the cost and improved the loaves.
I like making my own bread for a couple of reasons. First it is cheaper than the cheapest loaf I can find locally. Second I know exactly what goes into it. Third it is really easy to do either with a bread maker or without.
The recipe I use makes two 700g loaves. Obviously this will not work with baking them in the bread machine. So I only use the bread machine on dough only. It does all the mixing, kneading and rising. When it is done I split the dough in to two pans. This eliminate the odd shaped loaves and the hole in the bottom. The first change I made was was the loaf pans. The original ones were ones I had on hand but I went out and bought 2 longer pans that are meant for 700g loaves. This change made the loaves shorter and a more normal shape.
I always use a digital scale to measure my ingredients. It is more accurate, faster and makes it easier to adjust for differing ingredients. The faster comes from me putting the insert on the scale and zeroing it, then adding ingredients zeroing between each one.
The other changes are in the ingredients. I replaced the milk in the recipe with water. Nobody can tell the difference. I removed the chia seeds. They are good for us and I liked them but everyone else hates them and they were expensive and getting more so. I still put them in my Oatmeal. That is another post from long ago that needs updating.
So the new recipe is:
Baking Bread Revisit
Author: Chris Tilley
Recipe type: Bread
- 495g Water
- 58g Margarine
- 24g Lemon juice
- 51g sugar
- 10g salt
- 620g Whole Wheat Flour
- 150g All Purpose Flour
- 9g Yeast
- Add all the ingredients to the bread machine insert in that order. I use a scale with the insert on it and zero the scale between ingredients. Set the machine to dough only. When it is done remove and divide into two loaves. Form into logs and place into greased pans. I use butter for the greasing. Let rise again for 35 minutes. Bake at 375 for 35 minutes
||Last Purchase Price
||Cost in Recipe
||Replace with Water
|24g Lemon juice
|620g Whole Wheat Flour
||$8.99/450g Vacu Bag
That brings my cost for a batch down to $1.16 which is $0.58 per loaf. When you compare that to the cheapest loaf I can find locally at $1.49 per 350g loaf it not even close.
Someone once commented that they didn’t feel they were saving because of the electricity cost. Searching Google I got for where I am, with an average oven, about $0.16. In places with higher electricity rate it could be $0.60. So that would be between and extra $0.08 and $0.30 per loaf.
Now I am from Canada so all the prices reflect that. The saving should be the same but food usually cost less in the US.
This recipe is one that I lost and then my wife found again. I originally got this recipe off a friend in University. I must of made it for my wife once before we got married. After we got married and move in together I couldn’t find the recipe. Years later she brought me this recipe that she got from a co-worker. I’m not sure it is exactly the same and the name is different but overall it is close enough. So if any of you know these by another name please leave a comment. I would love to remember the name I originally knew them by.
This recipe also resulted in one of my SAHD jokes. One morning I found this recipe carefully placed on the kitchen counter. I asked my wife if this was a subtle hint. Her response was that there was nothing subtle about it.
You know you are a SAHD when you find a recipe card on the counter left by your wife as a hint to what she wants.
These are fun to make and look really cool when they go from white balls to all crinkled.
Linking up at…
Author: Chris Tilley
Recipe type: Cookies
- ¾ C Oil
- ¾ C Cocoa
- 2 C Sugar
- 4 Eggs
- 2 tsp Vanilla
- 2 C Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 C icing sugar (To roll the cookies in)
- Mix the oil, sugar, cocoa, eggs and vanilla. In a separate bowl mix together the flour, baking powder and salt. Stir into the wet ingredients. Refrigerate several hours or overnight. Roll teaspoonfuls into balls and toss in the icing sugar. Place on a greased pan or use parchment paper. Bake at 350 for 8-10 minutes.
The day started out with a plan for dinner but by dinner time we were on to Plan B, Take 2. The original plan was for Teriyaki Chicken on Spinach Salad. On opening the defrosted chicken to put in the marinade it was clear it was bad. Not sure how but that’s not important, I’m not risking food poisoning. I defrosted in the microwave straight from the freezer so the only thing I can think of was that it was bad when I bought and froze it.
With Plan A gone we moved to Plan B which was Taco’s. As we were going out we picked up some ingredients on the way home. I had everything ready. The only real recipe part of this is that I make my own taco seasoning.
- 1 TBSP Chili Powder
- 1 TSP Cornstarch
- 1 TSP Salt
- 1 TSP Garlic
- 1 TSP Cumin
This made enough for 1lb of ground beef.
Brown up 1lb of ground beef with 1 small onion diced small. Drain the fat. Add the spice mix and 1/2 cup of water. Turn down and simmer until most of the water is gone. It will have a nice spicy gravy coating the meat. (Recipe originally posted as Taco Night)
The take 2 part was when we open the second pack of Taco shells that I had bought for a previous taco night. Rancid. Twice in one day. Ok time to roll with the punches. Down to the corner store for some Tortilla Chips. They had these mini bowl ones that I thought might work well. Everyone made theirs their own way. I left the lettuce off of mine and I forgot the salsa on the photo one. My preschooler ate the bowls with lettuce and sour cream.
It work out great. The kids found it fun. They were actually less messy. I can eat one in one bite although the rest of the family was taking two or three. I can see myself serving these at a Superbowl party and similar TV watching events.