It took a little while for me to start to use it. I thought it would be much more difficult to make bread. I had forgotten that years ago I used to make it and loved the whole process of leaving the ingredients in a warm place and letting the yeast go to work. I never experimented with recipes much back then.
I have always had a weakness for bread, the scent of it wafting will not fail to entice and enliven the senses. Now, thanks to my dear friend I have inherited the breadmaker so makes it so much easier than before, since I used to do it all by hand way back.
I am finding delight in the ingredients in my store cupboard and have been craving focaccia for the past month or so. Having looked at the wonderful bread recipes in the past week or so that are available I decided to throw things together and see what happened. Since I am dairy free I was concerned that the bread recipes in the manual all contained Milk powder, but I need not worry it still worked.
Tonight I thought I would stick with the machine since I’m not using the oven to cook. My focaccia style loaf contained whole meal and plain flour, rosemary from my garden, some Italian herbs, black olives, extra olive oil and sea salt. I’m sure that if I had used bread flour it would have risen better but this shape means that it will fit nicely into the toaster if there’s any left.
For my first attempt though from scratch I have to say the end result was delicious and the heavenly smell wafting around the home is just fantastic. Focaccia in the true sense will have to wait just that big longer.
Having found a few more recipes along the way I will very soon be experimenting with cake. But my next one is likely to be banana bread.