Do you make your bread or buy it from the store?

<-On the left my successful bread.

I love my bread-maker. It is convenient to make dough. In less than 2 hours after I dump all ingredients in it, the bread-maker mixes them, knead and raise the dough while I am doing something else. After testing various recipes and making hard or dry bread several times and, I now can make edible tender fresh and tasty bread. Recently I often bake my own bread to save money and save trip to the store. The bread from large bakery doesn’t taste good as home-made except some expensive healthy and artesian bread and one from small bakeries. I found a package of days old store bought bread. It is 12 Grain bread from major bakery. I looked closely at the package. On the package the letters says, No cholesterol, Low in fat, the good bread. I guess it doesn’t say delicious or tasty.
This bread was left on the counter top in my kitchen more than a week and there are no sign of mold or being old. My home made bread would be hard or moldy in 2-3 days after it was baked. Let’s look at the ingredients on the package. There are so many ingredients listed. They are many kinds of flour, Niacin, Iron, Thiamin mononitrate, Riboflavin, folic acid, water, High fructose corn syrup, …. , dough conditioner(sodium stearoyl lactyate monoglycerydes, calcium sulfate, enzymes, ammonium sulfate, ascorbic acid, azodicarbonamide),….calcium propionate(mold inhibitor), soy flour, nonfat and dry milk. The bread doesn’t get mold because it include mold inhibitor. Does it change the taste of bread? How about dough conditioner? What is dough conditioner?
I agree this bread includes some healthy ingredients such as soy flower and brown rice among many unknown ingredients. I am not sure all these ingredients are natural and healthy though.
My plain home-made bread usually made of, flour (Un-breached enriched white, bread flower, wheat, barley, or such.), milk or water, oil or/and butter, sugar, salt, and active yeast. Some times I add sour cream or yogurt. Comparing with 38 ingredients listed above( see phtos) my bread only contains 6-10 ingredients. Pizza dough can be made of only bread flour, olive oil, salt, water, and active yeast. Making my bread is time consuming even using bread-maker. It will take 3-4 hours. When I need to include bread in the menu and didn’t have time to bake one, I buy bread. I often look at the label to find out the ingredients of the bread.Some bread from stores doesn’t contain suspicious ingredients or some chemical compounds and are natural, healthy, and delicious. I buy some bread from Costco bakery. I sometimes buy bread from a local Italian bakery which bakes their bread with traditional way although their bread doesn’t taste as good and gets dry the next day. Healthy bread such as artesian bread or Italian bread made of only natural ingredients are available but they are costly, Inexpensive way to serve healthy delicious bread is to find a failsafe recipe and bake my own bread. Also I feel safe to know what are in the bread.

------------------

FumikoB’s wheat bread using bread-maker

Ingredients:
1 1/8 cup Milk or water
2 Tbsp sugar

1/4 tsp salt
2 Tbsp butter or vegetable oil
3 cups of flour (any variety of flour will do but more bread flour does better. Ex: 2 cups Bread flour and 1 cup of wheat flour.)
2 tsp Active yeast
2 TBSP sour cream(Optional but this will make bread moist.)
Cooking instruction
Add all ingredients to bread pan in bread maker.
Set dough setting and make dough.
Take dough and punch down.
Divide the dough into equal two pieces.
Roll the dough into large balls and place into the loaf pan.
Raise it the warm place until double in the volume.
Preheat oven 375 degree.
Bake bread until top browned for about 30 minutes.

Pumpkin, pumpkin, everywhere

Photo below was taken in Kent,WA

I wonder that how many pumpkin Americans consume and how many were curbed to lantern.
I didn’t eat pumpkin bread or pumpkin pie before coming to Seattle. In Japan, I cooked pumpkin with say sauce, sugar, and sake in Japanese soup stock to make Nimono as we do for other vegetables like potatoes and green beans.
I harvested several pumpkins from my garden. These pumpkins look like Kabocha pumpkin. However, it is hard to tell they are Kabocha or other ordinary pumpkin because some seeds are from large yellow pumpkin to be curbed and from composed Kabocha pumpkin seeds which were extracted before cooking and dumped into my composed bin. My father in Japan who is part-time farmer told me that pumpkin can be stored for a long time and pumpkin will be added sweetness several days after the harvest. I had Kabocha pumpkin in last summer in Japan from my parent’s garden, it was cooked Japanese way. It was very sweet and light. In Seattle my Kabocha like pumpkin didn’t taste as good as one in Japan when I cooked it by Japanese way. The reason may be something to do with the number of Sunny days and temperature in Seattle.
I made pumpkin bread from one of Kabocha like pumpkin and it was success and popular among my family and friends. My pumpkin bread recipe is drived from “Joy of cooking” 1997 edition but changed to meet my families taste.

=================================

FumikoB's pumpkin bread

Ingredients:
1 ½ cups all-purpose flower
1 tea spoons ground cinnamon
1 tea spoon baking soda
½ teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon baking powder
1 cup Cooked and pureed pumpkin
1/3 cup milk
3 Table spoons melted butter
3 Table spoons vegetable oil
1 cup sugar ( half brown )
2 large eggs
Cooking instructions:
Preheat oven 350 degree. Grease loaf pan or muffin pans.
Mix the first 7 ingredients above together.
In food processor, blend well the rest of the ingredients, pumpkin, eggs, milk, oil, sugar and butter.
Add wet mixture above into the flower mixture. Beat and mix well.
Pour butter into the pan and spread evenly.
Bake until a tooth pick inserted in the center clean about 1 hour for loaf pan, 30-40minutes for muffin pans.