Home Made Bread without HFCS...

[Guest guest]

I received a bread maker a few years back from the in-laws for Christmas. Now I

make a home made loaf of bread about once per week. It is super easy. I only

have to buy yeast every couple of years because I buy it in the 1 lb bags and

store it in the freezer.

Instead of HFCS found in many commercial loafs I use 1 tablespoon raw sugar and

2 tablespoons raw honey. I can start a loaf in 10 minutes. For a quick loaf it

is ready in two hours, regular loaf- 3 1/2 hours.

My favorite recipe is Honey Whole Wheat:

1 1/2 cups non-chlorinated water

3 3/4 cups Unbleached Bread Flour

1/2 cup Stone Ground Wheat

2 teaspoons yeast (regular cycle)

3 teaspoons yeast (quick cycle)

1 tablespoon raw sugar

1 teaspoon salt

2 tablespoons dry milk powder

2 tablespoons oil (anything works - i use olive oil & macadamia)

2 tablespoons raw honey

I like the " light " crust setting. Make sure and let your loaf rest for an hour

or so before cutting with a serrated knife or even an electric knife if you have

it. There is nothing better than home made bread for a sandwich.

Enjoy...

>

> The biggest problem here is the absolute ubiquity of HFCS in our food supply.

It is nearly impossible to avoid...try finding a loaf of bread that DOESN'T

contain HFCS. Good Luck! (Especially if you are on a budget and cannot shop at

Whole Foods or similar 'healthy' but very much upscale markets). I cook 99% or

more of my meals at home and haven't gone through the 1lb sack of sugar I bought

2 years ago, but baking my own bread is a little beyond me. Until a large

enough segment of the purchasing public visibly and vocally boycotts all

products which contain HFCS it will continue to be added to everything under the

sun.

>