So, hubby and I are self-isolating for a few days. We’ve only been lightly ill; in any other year we’d just be treating this as a seasonal bug, and it’s strange to have to consider that we might have picked up the coronavirus. Provincial health officials stated a few days ago that anyone who has symptoms of a respiratory illness has a high probability of actually having the Omicron variant, such is its transmissibility.
I did a grocery run on Sunday, using all the proper precautions — surgical-quality mask, hand-sanitizer after I left every store, then washing my hands for 20 seconds when I got back in the house.
On Monday morning I started getting chills, aches, a headache, some coughing and possibly a mild fever. None of these are unusual for me by themselves (except the fever) — they’re just a fun part of having fibromyalgia. After popping Vitamin C and acetaminophen all day long, and waiting to see what might develop, by the next morning I felt substantially better. The Omicron variant has a shorter incubation period (as low as 2 days), but I had no other symptoms, so I put it down to one of my worse days with a chronic condition.
By Wednesday morning, hubby told me he was so achy he wasn’t going in to work. That is highly unusual; I can probably count on one set of fingers the number of times he’s stayed home over the decades. He spent most of the day wrapped up in multiple throw blankets. When he remained home again today, we decided to do the right thing and follow the province’s protocol to assume the worst and quarantine ourselves.
There’s no way to tell if we have the virus or not; we’re certainly not ill enough to go the hospital (not complaining!), but since we’ve had symptoms we can’t go out and get a couple of Rapid Antigen test kits to see if we even have the antibodies. So we’re ‘stuck’ at home, sitting by the fire with cups of tea and watching television — not the worst position to be in.
Fortunately we have plenty of the two most critical needs in stock: food and toilet paper 😉 We were running low on bread, though, and as a result, today became the day my hubby must stop yanking my chain about how much each freshly-made loaf has cost us so far after we invested in a bread machine last fall.
I began thinking about getting an automatic bread-maker — even though we didn’t really need to add another appliance taking up counter space in our modestly-sized kitchen — after some of my favourite commercial breads started adding barley to their flour mix. For years I’ve had to read ingredient-labels on everything to avoid things like soy and sulfites, both of which give me nasty migraines; after several unexpected migraines I wasn’t happy to be forced to add barley to the list. Barley can add fibre and help the fermentation of the yeast. Neither of those benefits did me any good, and I started looking into making my own bread.
After talking to friends with a variety of machines and conducting online research into features and user reviews, and after hubby suggested we buy a machine as a Christmas ‘house gift’, I made the decision to go for the top-rated brand, the one with the weird name, Zojirushi. The brand has had some negative reviews on Amazon, although most were very positive. I’ve been using it at least once a week for about a month and a half now, and have no complaints at all.
I chose the Virtuoso Plus model for one crucial reason: it makes Sourdough bread, and even makes the starter. My hubby and I were introduced to great Sourdough in California on our first visit. It should be chewy and distinctively sour, and since it’s been hard to find good Sourdough in our neighbourhood ever since, that was the first feature I looked for.
Our machine makes a very good Sourdough. The whole thing takes about six hours: a little over two to make the starter, after which you must directly segue into making the bread itself, another roughly four hours. The bread has a nice crust, good toothsome-ness, and a lovely tart flavour.
I didn’t jump into that at the beginning, though. I tried the easy Italian bread, because it didn’t require dried milk, of which I had none on hand. Carefully measuring the ingredients and adding them to the baking pan in the order prescribed (apparently each bread machine has a specific order it wants you to follow), I keyed in the correct Course on the control panel and nervously pushed START.
When the machine beeped 3 & 1/2 hours later, I was rewarded with a perfect loaf of warm bread.
Here’s how an automatic bread machine works (at least the one I have): After washing and some assembly — basically putting the little beater bars in place inside the baking pan, which mix the ingredients and knead the dough — you put the ingredients in as listed in the handy Recipe Book. If you’re making one of their suggested breads, you enter in which one (with Zojirushi they’re all numbered) and push the Start button. That’s essentially it, until 2 & 1/2 to 4 & 1/2 hours later the aroma of freshly-baked bread fills your house.
Some breads have added ingredients, like Raisin Bread; the machine pauses and beeps at you to let you know when to add the raisins. I haven’t tried every single standard recipe, but the Raisin Bread is very nice, pleasantly cinnamon-y and tender.
The machine will also just make dough for you, which you can then take out and shape into a number of other bread-based things, like bagels or dinner rolls. For Christmas Eve I found a recipe online for making buttery Parker House rolls using a bread machine, and they turned out perfectly despite the fact that I messed up and put double the amount of butter in. (There must be a saying somewhere that you ‘can’t have too much butter in a roll’, or there should be.) For the Parker House rolls, I used the “Homemade” course, which requires you to manually enter the timing for each cycle of the process by pressing the Cycle button: Rest >> Knead >> Shape >> Rise 1 >> Rise 2 >> Rise 3 >> Bake. Depending on what you’re making some of the cycles may be set to zero, i.e. they’re not being used for your bread type.
I don’t know what other brands have, but there are several things I like about my machine:
a) The Rest cycle, which the machine uses to bring all the ingredients to the right temperature. When making bread by hand, bakers have to be aware of the temperature of the room at the time, and make sure none of the ingredients are too warm or cold. My machine eliminates that.
b) The default setting for the crust is “medium”, which produces the lovely golden-brown crust you can see in the photo at the start of this post.
c) Although the manufacturer states that the machine gets quite hot during the Baking cycle, I didn’t find it too bad. I still pull the machine out from under the cupboard, where it normally sits, to use it (away from my wooden cabinets), and use oven mitts to remove the hot finished loaf, but otherwise I find it not much hotter to the touch than our toaster, and during the preceding cycles it stays cool.
The only suggestion I’d have for the manufactures is to light up the control panel; it’s hard to read without using a flashlight.
I’ve read that many bread bakers find the kneading process quite therapeutic. All I can say is that I find the simplicity of the machine, freeing you to do something else until the incredible aroma lets you know that your warm, fluffy loaf is ready, is very therapeutic — especially on days when you’re under the weather 🙂
Here’s what the machine process looks like:
Choose the recipe;
Measure the ingredients, using the handy measuring cups that come with the machine, and place them in the Baking Pan in the order listed;
Place the Baking Pan inside the machine; mine has metal feet that click into place;
Close the machine’s lid and program the bread course that you want (as in the photo earlier in this post);
Take out your beautiful finished loaf!
Using oven mitts (the baking pan is hot when you take it out), you just turn the pan over and gently shake the loaf out onto a cooling rack. Then you’re supposed to wait for it to cool down, but I wanted to show you what the bread looks like inside when freshly cut:
Your loaf will have indents on the bottom where it baked around the beater bars. They’re not the most aesthetically pleasing, but once you bite into the delicious bread, you won’t care.
For breads where you take the dough out, let it rest, and shape it (e.g. there’s a great Party Loaf recipe included where you cut the dough into equal-sized pieces, roll the pieces into balls, and stuff the balls with something like cream cheese or chocolate), you can remove the beater bars before you put the shaped dough back in, or bake your dough in a regular oven (as I did with the Parker House rolls).
Our machine makes a two-pound loaf, which typically lasts us about a week. The bread is more delicious than anything I’ve ever bought in a bakery, even a really good one (truly). Plus, you can’t beat a loaf that’s still warm from the oven, but even at that our machine-made bread has taken several days longer to begin going stale than commercial bread does.
All in all, our investment has been an unqualified success. As long as I keep stocked up on a few basic ingredients, I can make us bread whenever we want, which will be delightful during our self-imposed quarantine. The machine will also make things like pizza dough, cake, and even jam, none of which I’ve tried yet, but I did order some whole-grain rye from Amazon to use for my sourdough starter, and I hope to try making a full-on hearty rye bread with caraway one of these days.
Today, since I had a turkey carcass left over from having made a turkey dinner on Monday, I decided a good turkey soup was just the thing to go with a fresh loaf of bread — healthy, cozy and nourishing. By my hubby’s cheeky calculations we’re probably down to about $50 a loaf now, but like any new toy the cost will go down the more we use it, and the pleasure we get from having this resource, as well as the comfort of knowing I can both control the ingredients so that I don’t get a headache and keep us well-supplied even as prices in grocery stores rise this year, have already paid for the gadget long before we reach that break-even loaf. And that will likely happen very soon!
All photos are by me and all rights reserved. E. Jurus
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