I love making bread, the whole process of forming a dough and then kneading it until it is smooth and ready to magically rise, only to be beaten back, and ultimately baked. I love making baguettes, and rolls, along with bloomers and cottage loaves.
The texture and the taste are a million miles from what you can pick up in the supermarket.
However some days I just do not have time to go through the whole process and that is when my trusty bread maker is called into action.
I have a Cuisinart bread maker which makes superb brioche (perfect for French Toast, or eggy bread if you so prefer!) I chose this model for a number of reasons…
First of all it does 2LB (or 1000g) loaves of bread as well as smaller 600g ones.
It has several different programmes on the menu, including pizza dough, cakes, Jam and compote.
It has a nut and seed drawer, (I love adding chopped walnuts to french bread) but then so have many cheaper bread makers…
There is a programme that you can set up for yourself so you can make bread your way.
So far I have stuck to the basic programme for a variety of breads and the quick setting for Brioche, which was a great success.
However the thing which sets this bread maker apart from the rest in my humble opinion is not all the settings, the ease of use, the ease of cleaning, the hold warm for 1 hour and timer settings, pr the fact that it is solid and well engineered, it is the fact that it produces a very light, very well risen loaf of bread with excellent texture, that is superb to eat.
Here is some Walnut bread made earlier today, I set the breadmaker to the French Bread recipe added chopped walnuts into the nut drawer, and set to the dark setting for a crispy crust. Note the open texture.
Very nice with a good mature piece of cheese! (And a glass of red)
Perfect for when you just don’t have time to make a lot by hand…