Quoting Dave Drum to Ruth Haffly <=-
used bread stores have more-or-less disappeared
That being said - I don't buy bread often as I don't eat enough of
it - even if long shelf life - to keep it from going stale
JIM WELLER wrote to DAVE DRUM <=-
used bread stores have more-or-less disappeared
The times they are achangin' but bargains still exist. Supermarkets
have dated half priced bread in store since they no longer return
unsold loaves to the factory.
Plus there's a huge business these days with frozen bread dough that
gets shipped to the store, thawed and baked in store.
That being said - I don't buy bread often as I don't eat enough of
it - even if long shelf life - to keep it from going stale
Consider making your own and freezing it. One of my specialty pans
makes 4 mini loaves instead of one standard loaf. And muffin tins
are great for buns. With buns and small loaves you can thaw small
amounts at a time.
Homemade bread tastes way better, is much cheaper (a 10 kg bag of
flour costs just $10 and makes 22 loaves) and you have control over
the ingredients, so no sketchy additives.
20 minutes active time over a 4 hour period on a Sunday afternoon
can set you up for a month.
Ruth Haffly wrote to Dave Drum <=-
Haven't made bread pudding in years! Our bread crusts (from the home
made) go into bread crumbs, for commercial bread, eaten. We've been
buying more bread over the last year or so as my health hasn't been the greatest (not feeling like making bread). Boughten bread is usually Wegman's whole wheat loaf bread & their artisnal miche brote. The
latter is very similar to one we got in Germany; it's a mixed grain
(but no corn) sourdough.
Now that the used bread stores have more-or-less disappeared .... I am told that the "Tasty Kake Outlet" located on the far west side of town
is the only used bread store between Chicago and St. Louis .... I look
My parents used to hit up the used bread stores in towns about an hour away when they had to go for medical appointments. They did more so
after all of us kids had left home, usually buying a lot of common, sandwich type bread and a good amount of things like rye, semi wheat,
etc. They also bought a lot of doughnuts, coffee cakes, etc and stowed
it all in their freezer. We (Steve and I) never had a bread outlet
nearby, probably wouldn't have shopped there even if we had one.
for bargains/bread elsewhere. My best buy/quality/shelf life/etc.
brand is L'Oven wheat or multi-grain from ALDI.
We've bought that from time to time but Wegman's is closer to us than
Aldi so we're shopping there most of the time.
That being said - I don't buy bread often as I don't eat enough of it
- even if long shelf life - to keep it from going stale or becoming a
We go on fits and spurts with the amount we have in a day/week.
penicillin farm.
We call it a "science project". (G)
Quoting Dave Drum to Jim Weller <=-
I just don't eat that much bread at home.
I have a breadmaker ... I found that the bread machine reduced
the labour involved ... "dough cycle" ... until the machine
beeps and it's yime to put the dough into a loaf-pan or onto a
baking sheet.
Title: Olive Cheese Bread
1 ts Italian seasoning mix
1/4 ts Garlic granules
1 Packet cheese mix
1 c Pitted, oil cured olives;
1 md White onion; peeled, chopped
JIM WELLER wrote to DAVE DRUM <=-
I have a breadmaker ... I found that the bread machine reduced
the labour involved ... "dough cycle" ... until the machine
beeps and it's yime to put the dough into a loaf-pan or onto a
baking sheet.
I too use a bread machine on the dough cycle but bake in the oven.
Title: Olive Cheese Bread
1 ts Italian seasoning mix
1/4 ts Garlic granules
1 Packet cheese mix
1 c Pitted, oil cured olives;
1 md White onion; peeled, chopped
Olive bread sounds good to me. I think I'll make some soon.
My parents used to hit up the used bread stores in towns about an hour away when they had to go for medical appointments. They did more so
after all of us kids had left home, usually buying a lot of common, sandwich type bread and a good amount of things like rye, semi wheat,
etc. They also bought a lot of doughnuts, coffee cakes, etc and stowed
it all in their freezer. We (Steve and I) never had a bread outlet
nearby, probably wouldn't have shopped there even if we had one.
There's a good reason, past the "marketing", that they are called
"thrift" stores. If I can get perfectly good product at 30% (or so) of
the cost
of "fresh" .... Why wouldn't I?
for bargains/bread elsewhere. My best buy/quality/shelf life/etc.
brand is L'Oven wheat or multi-grain from ALDI.
We've bought that from time to time but Wegman's is closer to us than
Aldi so we're shopping there most of the time.
I parse the grocery adverts and do a route for best value. ALDI is one
of the stores on that route.
That being said - I don't buy bread often as I don't eat enough of it
- even if long shelf life - to keep it from going stale or becoming a
We go on fits and spurts with the amount we have in a day/week.
penicillin farm.
We call it a "science project". (G)
I thought that was the "blue food" in the back of the fridge. Bv)=
When found it prompts questions like "Does anyone know what this used
to be?"
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
There's a good reason, past the "marketing", that they are called
"thrift" stores. If I can get perfectly good product at 30% (or so)
of the cost of "fresh" .... Why wouldn't I?
But when you have to travel some distance to get to it, it's no longer thrifty. I used to bake all our bread; don't do it as often now but it
was still a cost savings over buying the kind of bread we like. The
home made 100% whole wheat is the only one I use for my general use
bread crumbs also.
There's a good reason, past the "marketing", that they are called
"thrift" stores. If I can get perfectly good product at 30% (or so)
of the cost of "fresh" .... Why wouldn't I?
But when you have to travel some distance to get to it, it's no longer thrifty. I used to bake all our bread; don't do it as often now but it
was still a cost savings over buying the kind of bread we like. The
home made 100% whole wheat is the only one I use for my general use
bread crumbs also.
Oh, I understand that. If I'm going that way anyway it's one thing.
If I make a "special" trip it had better be either a super bargain or
be "unobtanium" elsewhere.
Same with gasoline. A co-worker was going to go to the next town over
(30 miles) to fill his gas tank. Doh. I gave him a maths lesson. That
town is 30 miles away. His car get 20 MPG. So he'll burn 3 gallons of
that "cheap" fuel going and coming. And it will take an hour plus to
make the trip. Factor in how much he makes per hour. And to keep it simple - leave out the wear and tear on the vehicle, etc. It's still
a lose - lose deal.
Ruth Haffly wrote to Dave Drum <=-
There's a good reason, past the "marketing", that they are called
"thrift" stores. If I can get perfectly good product at 30% (or so)
of the cost of "fresh" .... Why wouldn't I?
But when you have to travel some distance to get to it, it's no longer thrifty. I used to bake all our bread; don't do it as often now but it
was still a cost savings over buying the kind of bread we like. The
home made 100% whole wheat is the only one I use for my general use
bread crumbs also.
Oh, I understand that. If I'm going that way anyway it's one thing.
If I make a "special" trip it had better be either a super bargain or
be "unobtanium" elsewhere.
We won't go out of our way to get something special but if we're going that way................ There's a bakery not too far from where I grew
up that makes some really good bread, brotchen, etc. We've tried to
pick some up whenever we're in the area (been 5 years since we were)
but have to remember that they close at 5 pm. Missed it by a few
minutes once.
Same with gasoline. A co-worker was going to go to the next town over
(30 miles) to fill his gas tank. Doh. I gave him a maths lesson. That
town is 30 miles away. His car get 20 MPG. So he'll burn 3 gallons of
that "cheap" fuel going and coming. And it will take an hour plus to
make the trip. Factor in how much he makes per hour. And to keep it simple - leave out the wear and tear on the vehicle, etc. It's still
a lose - lose deal.
Doesn't pass the sense check.
Oh, I understand that. If I'm going that way anyway it's one thing.
If I make a "special" trip it had better be either a super bargain or
be "unobtanium" elsewhere.
We won't go out of our way to get something special but if we're going that way................ There's a bakery not too far from where I grew
up that makes some really good bread, brotchen, etc. We've tried to
pick some up whenever we're in the area (been 5 years since we were)
but have to remember that they close at 5 pm. Missed it by a few
minutes once.
I hate when that happens. Also, in this time of staff shortages when I have been "tasting" the lunch special at a particular venue and arrive
to find that they have closed due to "staffing" issues.
Same with gasoline. A co-worker was going to go to the next town over
(30 miles) to fill his gas tank. Doh. I gave him a maths lesson. That
town is 30 miles away. His car get 20 MPG. So he'll burn 3 gallons of
that "cheap" fuel going and coming. And it will take an hour plus to
make the trip. Factor in how much he makes per hour. And to keep it simple - leave out the wear and tear on the vehicle, etc. It's still
a lose - lose deal.
Doesn't pass the sense check.
No, it doesn't but then one of the least common things in this world
is common sense. Bv)= I did fill my tank in that 30 miles away town
last might for le$$ than I'd have spent "at home". But, I was there working
and getting paid mileage to make the trip. So, for me it was a
win-win.
Ben Collver wrote to Dave Drum <=-
Got my parole this afternoon. Gonna feel good sleeing in my own bed.
Heck, even going back to work next week is something I look forward to.
Hooray! Welcome home! What do you do for work?
IIRC that bread recipe is a multiple loaf dandy that my mental taster says, "Let's do this, Daddy".
It turned out a lot like a coffee cake.
Decreased sugar to less than half as much.
Increased the sweet potato by a cup so i could fully use 2 cans of
sweet potato puree.
Because of the extra liquid from the sweet potatoes, i omitted the milk and added powdered milk to the flour mix. I also added a little extra vegetable oil.
Because i was out of raisins, i minced a couple of frost-sweetened, home-grown apples and folded them into the batter along with chopped, home-grown walnuts.
I guess i took the scenic route, but the results are good. :-)
Work at AutoZone - 18 years and going for 20 at which time I'll be 83
and ready to kick back. Bv)=
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