Bread must be the oldest form of cooking. Try baking your own at home, in proper old fashioned style…….Nothing like a nice fresh crispy, crusty loaf coming straight out of the oven.

I’ve been promising myself that one day I’ll bake my own bread for years, but haven’t yet. Part of me doesn’t want to do it because I know that when I see that lovely fresh bread I will not be able to resist it and eat too much!

I would heartily recommend a horizontal Zojirushi bread machine. If you’re on a tight budget, Zojirushi has recently come out with a less expensive, vertical machine. Either way, be sure to use the Long Cycle (3 1/2 hours, quick is 2 hours) setting if you want the taste of traditional homemade bread.

Once you get your machine, I highly recommend you buy “Fleischmann’s Yeast Bread Machine Favorites”. It’s only $2.95 (including S&H), by sending your name & address to; Bread Machine Favorites Recipe Book, P.O. Box 5953, Dept. BF, Stacy, MN 55078-5953. “Allow 4-6 weeks for delivery”. You can also call Fleischmann’s at 800-777-4959 for free recipes & info. I have been using their “starter” recipe for sourdough bread for years. Simply keep it in the refrigerator and use/feed it weekly, and you’ll be set For longer term storage, freeze it. The info is in the book and at the websites which follow.

Ironically however, I *do not* recommend the use of Fleischmann’s yeast. I by far prefer Red Star Bread Machine Yeast, which can be purchased in a 7oz (198g) jar at Wal-Mart, just check the bread machine aisle. You can phone Red Star for some great recipes at 800-445-4746. The other yeast I recommend is SAF Perfect Rise Gourmet Yeast, which is much pricier.

To convert your Mom’s recipes to work in your new machine, “Specialty Breads in Your Bread Machine” by Norman A. Garrett (for 1, 1 1/2 & 2 lb. machines) by Sterling Publishing, $7.95 paperback, ISBN 0-8069-9511-4 is an excellent book in general, but particularly excels in converting existing recipes.

Another very good bread machine book is “The Bread Machine Magic Book of Helpful Hints” by Linda Rehberg and Lois Conway, paperback, ISBN 0-312-24123-2.

Check out the Saco Foods website listed in the Sources or phone them at 800-373-7226. They make an excellent buttermilk powder, which is added as a dry ingredient and then you add water where the recipe calls for buttermilk. They have some fantastic recipes which they will send for free. Their Dutched Cocoa is also great.

The Zojirushi manual also has many great recipes. It has a terrific pizza dough recipe (titled “Traditional Pizza Dough”). From start to eating in less than an hour Additionally, the manual has an excellent troubleshooting guide, “created to help you through any difficulties you may encounter as you learn to use your new Zojirushi…”

The best website I have found for breadmaking, whether by hand or with a machine, is countrylife.net. Just click “Baking & Cookery” once you get there. If you post a question, it will be answered promptly by many experienced bakers. Their Recipe Bin is very comprehensive. There have been many discussions at the ABM (Automatic Bread Machine) forum at Country Life & they include many recommendations for the best machines. Although the Zo (as the Zojirushi is fondly referred to by its many loyal aficionados) has the most ardent fans, there are several machines in the $30 range which many people have had great success with. Simply search for “bread machine reviews” at the forum.

Always be sure to use fresh yeast & flour (use a high gluten flour, I’ve had excellent results with King Arthur Bread Flour and Gold Medal “Better for Bread”) and measure carefully.

Also, using honey instead of table sugar as a sweetener helps preserve the freshness of bread (although homemade bread tastes so good I doubt it’ll ever have a chance to get old…). I also brush my loaves with melted butter while still hot. The butter sinks in and helps keep the crust nice and moist.

BTW: Despite what another poster said, homemade bread is much cheaper than a good loaf of store-bought bread (not the 99¢ SquishyBread…”.

You don’t need to spend money on expensive mixes. From taking out the flour, to pressing “Start” will only take 10 minutes once you’ve had a bit of experience with your machine.

As for carbs, there are “good” carbs and “bad” carbs, just as there are “empty” calories. I use part whole wheat flour (King Arthur White Whole Wheat is one of my favorites), they make the bread more nutritious, while making it taste better.