Today the kitchen smelt of child hood memories, it was also filled with the sound of children’s laughter a wonderful combination. I made the decision to get the bread machine out of the loft, it has been there for a year or more, I found I was not using it and it was taking up much needed work top space, but after reading a shocking report about the bread we buy I made up my mind that on a weekend I will be making my own.
The report started by telling me that the bread we buy can be over a month old when we buy it and that the normal everyday bread we are eating is now as bad as it was fifty years ago due to the treatments of the flour and the quick baking process that they use to make it. It went on to state that the rise in all the digestive problems we are having is basically down to the bread we eat. The yeast is not given the time to activate properly and the flour is so treated that there is very little goodness left in it, there is a legal loophole that allows bakers to put enzymes in our bread which makes it lighter and fluffier than any real bread, and they do not have to put it on the label, along with crumb-softening additives which defy natural staling so the bread is a mass of chemicals, is it any wonder our kids have all sorts of allergies these days. The commercial loaf takes less than 3 hours to be made, sliced and wrapped, real bread takes 12 hours but with a bread machine that is cut down to 3-4 hours and you know what has gone into it.
I work full time so I am going to buy good quality organic wholemeal during the week and then every friday night the bread machine will be on. My grandchildren loved seeing the bread being made, today I did rolls and they ate them warm at lunchtime, they told me it was the best bread they have ever had, part of me belives them.
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