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Why I shouldn't buy bread from supermarkets

Complex carbs are the better ones, take longer to digest & have a lower calorie value. Its a matter of ballance anyway & is partly dependant on your own metabolism. Too much of anything is a bad thing, even if it is something otherwise good.
 
Well, the pain ancienne is now 8 days old and still going strong - a bit dry, but fine for toasting. Next time I see the bakers, i'll ask them if this is where they got the name from. :p
 
We've had our breadmaker for two years and use it all the time. Don't know how long the bread keeps for though because we have usually got through a loaf in a couple of days as Mr LJo takes his own sandwiches for lunch (thus saving around twenty quid per week - why more people don't do this I don't know!)

I had some supermarket bread the other week and it just didn't taste the same as my fresh stuff - really dry and tasteless. And that was Waitrose Organic.
 
My breadmachine bread keeps quite well but I've usually eaten it in a day or two. I got my first machine as was fed up even with freshly baked supermarket bread which I didn't think was that good for the price.

Drove through the snow on Saturday to the little baker who hates the supermarkets but realises people aren't going to make it to him all the time for bread so to keep the business he does a good line in flour. The 16kg should last for a bit.
 
It is in fact illegal to sell food that is unfit for human consumption and bread that has become mouldy is unfit. The supermarket in question should be reported to the Council's environmental health department since there is a chance of this sort of thing happening again.
 
What about that bread that in the silver foil that keeps for seven days? It's tasty and a godsend for people like me who work long hours and can't keep going to the supermarket for bread.

Sod all the chemicals that are in it. I take far worse at the weekend.
 
I’m a regular breadmaker user and only buy loaves from the supermarket in a very occasional bread-emergency. Frankly I’d sooner go without though, as supermarket bread is frankly quite disgusting by comparison.

I find breadmaker loaves are good fresh for 2-3 days (but best on day 1) , and after that are fine for toast.

When they do go mouldy though, they just seem to ‘turn’ – I’ll open up the bread bin and the leftover crust that was there the day before has been replaced with a green mass! :eek: whereas supermarket bread tends to go green very slowly – no doubt due to all the rubbish and preservatives that is in it. :(

If you haven’t got one already, write to Santa quick and ask for a breadmaker for Christmas…!
 
pogofish said:
Chorleywood Bread Process (CBP)
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I read a great article in the Observer food section last year sometime about this - if you do a search on their site you may be able to find it. It didn't make pleasant reading :eek:


*Miss Daisy* said:
little question for those who have a bread making thingy - does it end up being used with great enthusiasm for a few weeks then get stuffed into a cupboard until xmas comes around,, or it is the best thing since home-made bread??? Ooo,that could be a poll ;)
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I've got a breadmaker, but to be honest, I much prefer making it by hand. In fact, i think I'll do some tonight :)

I tend to make bread on average once a week, and it lasts for a few days OK - never goes mouldy like commercial bread does, or maybe it gets eaten too quickly. I've been experimenting with bread made with Spelt flour recently - quite interesting, and it proves really quickly.

I love the ritual involved in making bread by hand - very therapeutic, especially if you are in a bad mood and can knead for hours to get the anger out of your system :D It really doesn't take much effort to make it by hand - about half an hour all in all in prep time.

Can't beat the smell of fresh bread baking too :)
 
I have become addicted to the organic bread made in the small bakery that's opened up near my house. I've got buttermilk and raisin on the go at the moment - lovely toasted for breakfast with a bit of butter. I've got one of their Christmas puddings too.
 
Since I got my breadmaker, I've barely bought any CBP bread and I don't miss it. Proper, fresh bread is so much nicer, it doesn't stick to your teeth like dentists's putty and it's much better for you.

I find my bread starts to dry out after a couple of days, but it's still fine for toast for anywhere up to four or five days.
 
can someone recommend a breadmaker? my brother said the panasonic one but what would you lot say?

*tries to hide question from bees* :o
 
Everyone I know with one has a different brand and they all seem to work fine. I would say that I wish I'd got one with an automatic tray to drop in seeds etc at the right time but it's not that much of a trauma. I also got one with loads of gubbins inside to make buns on and I've only used it twice so that was a waste of time!
 
aqua said:
can someone recommend a breadmaker? my brother said the panasonic one but what would you lot say?

*tries to hide question from bees* :o
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When mine died in the summer I looked at a review on the Which? website. The best was a Panasonic, followed by a couple of Morphy Richards (one of which comes in with or without a fastbake setting) that were much cheaper.

I bought one of the Morphy Richards and have just bought the other for my parents.
 
farmerbarleymow said:
Your hands? :)

Cheap and cheerful, no electricity required and good exercise to boot - perfect :D
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But try as I might I can't seem to make a decent loaf by hand so it's the breadmaker for me! I need a kindly baker to come round and show me the alchemy.......
 
see I do like making bread but in all honesty I don't have time mid week in the evenings to make one so I always end up buying loaves

the idea of being able to set it up just before bed and wake to a baked loave is my idea of heaven

lazy? yes very

but I am being very honest - I enjoy making it, but I don't cos of time
 
aqua said:
lazy? yes very
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I don't think it's necessarily lazy aqua - it IS a bloody faff whatever people say. It doesn't only take 30 mins at all - OK the mixing and kneading may only take 30 mins but then you have to leave it to rise, punch it back, leave it to rise again and then bake it and although there are long periods during the process where you don't physically do anything, you still have to have that amount of time to commit to the whole process. Even with a breadmaker you have to be aware that the bread is going to be done in 3.5 hours or whatever and you have to plan around that.
 
at least you don't have to interfere with it in that 31/2 hrs either :) so long as it has a timer etc

I'm talking myself into getting one I can feel it :o
 
Mrs Miggins said:
But try as I might I can't seem to make a decent loaf by hand so it's the breadmaker for me! I need a kindly baker to come round and show me the alchemy.......
Click to expand...

It is dead easy - piece of piss indeed :)

I'll have to set up a breadmaking workshop so everyone can learn - believe me, if I can turn out a half decent loaf, anyone can. :)

I remember making bread when I was a kid - probably what got me started on the whole thing of doing it by hand.

mrs miggins said:
it IS a bloody faff whatever people say.
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Not at all - all it takes is a bit of effort :p ;)
 
aqua said:
the effort I have no problem with - its the time aspect
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It really doesn't take time - it takes about five minutes to mix the dough at the start (weighing the flour and stuff takes no time at all), then fifteen minutes to knead it (or whatever the recipe says), and leave it to prove on top of the oven so it is nice and warm for about 30-45 minutes or so until doubled in size.

I rarely re-knead it after the first prove - most recipes I use don't need that stage doing - just bung it in the loaf tins once you've kneaded it the first time, dust with flour, cover with a damp towel or clingfilm, and there you - once it has mutated chuck it in the oven. Voila - fresh bread - really easy and it doesn't actually demand much in the way of time - twenty minutes at most I would say - the rest of the time is spent leaving it to do it's thing.

Granted, it is not the sort of thing you have time to knock up first thing in the morning before going to work, but it is easy to do of an evening, and the bread will be fine in the morning. I understand that if you use a breadmaker you have to take the baked loaf out of the machine within an hour or so after it is finished or it goes all soggy because of the humidity in the machine - I suppose this could be avoided by using a timer, but then the wet and dry ingredients will go all manky and nasty. And I don't like the weirdly shaped loaves that breadmakers make - oblong loaves like that are just not normal :D
 
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