For years, I have been anti-bread-machine. From my knowledge of them, I thought they were a cop-out way of making bread. However, thanks to one of my culinary heroes, Alton Brown, I have come to realize that bread machines are quite handy for kneading and proofing dough. So, in light of my recent change of heart, I received a most beautiful bread machine for my birthday. (Thanks, Barb and Dave!)
I’m still in the stage of only making the recipes included in the instruction manual. I will be brave and branch out soon, but I’m still trying to get my bread-legs steady. I can, however, augment those recipes, and that is how we ended up with this beautiful jalapeno focaccia to compliment our chili we made last weekend.
I must say that I may officially be spoiled to this little appliance. It does all the hard, temperamental parts of bread making for you. I’ve never been a big fan of those parts. For this bread, it combines the ingredients and kneads them into a lovely dough. Then, the proofing is done inside the machine at precisely the correct temperature. After that, all you need to do is roll it out and bake it.
We loved this spicy focaccia, and we plan on making it again and again with many variations. As for the bread machine, it definitely has my seal of approval.
5 responses so far ↓
1 auntjone // Oct 18, 2007 at 9:50 am
Are you baking your loaves in the machine or just using it for kneading and proofing?
I am fundamentally opposed to them as well, but I never considered only using them for part of the process. DUH.
2 jennifer // Oct 18, 2007 at 6:09 pm
I just used the machine for the mixing, kneading, and proofing. Then, it gets baked in my oven. It’s really a handy tool!
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