-=> Ben Collver wrote to Ruth Haffly <=-

 RH> Probably because it was a "one off" baking. I've really slacked off on
 RH> making bread in the last few years--used to do it all the time, at one
 RH> point, 8 loaves at a time (extras went into the freezer). It was easier
 RH> to do it in quantity like that when our girls were small.

 BC> Wow, 8 loaves is a lot to cook at once!  Did you fit 8 loaf pans into
 BC> the oven all at once?  Mom used to make home-made bread and with our
 BC> large family we could easily finish 4 loaves within a week.

8 standard loaf pans is a breeze in a full sized oven. Heck if you plan it
right you could likely get them all on one rack. Although I can't speak for
how the baking would go. My mind tells me crowding it all on one rack or
level would inhibit it from baking properly.

If I'm making the bread just for myself I will let the bread machine do
the whole Megilla. If I'm making it to give away or serve to guests then
I'll do the dough cycle in the ABM and finish in loaf pans - or in the
case of specialty breads, sheet pans.

At 81 I've little left to prove and no one I need to impress. So it's
all about convenience.  Bv)=

Here's one I've posted before - when I first made this the beefsteak
tomatoes were ripe and ready for picking so my housemate and I made up
sandwiches with freshly sliced bread right from the bread machine (I
got fancy later) slathered with butter and beefsteak tomato slabs cut 
1/4" or more thick. Hawg Heaven!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rustic Italian Cheese Bread
 Categories: Breads, Herbs, Cheese
      Yield: 12 Servings
 
      1 c  Warm water; 125§F/52§C
      2 tb Olive oil
      3 c  Unbleached flour
      2 ts Sugar
    1/2 ts Salt
      1 ts Italian seasoning mix
    1/4 ts Garlic granules
      1    Packet cheese mix from a box
           - of generic Mac & Cheese.
      1 pk Active dry yeast
           Cornmeal
      1    Egg white; beaten
 
  Place ingredients except cornmeal & egg white in bread
  machine pan according to manufacturer's directions.
  Process on dough setting.
  
  Sprinkle ungreased cookie sheet with cornmeal. At end
  of dough cycle, remove dough from machine; place on a
  lightly floured surface. Punch down dough (If dough
  is sticky, knead in additional flour before shaping).
  
  Shape dough into baguette-shaped loaf about 12" long.
  Place loaf on cornmeal-coated sheet. Cover; let rise
  in warm place, 80-85§F/27-29§C, for 20-25 minutes or
  until light and doubled in size.
  
  Heat oven to 375§F/190§C. With a sharp knife, make
  one deep lengthwise slash in top of loaf. Brush loaf
  with egg white.
  
  Bake for 25-35 minutes or until loaf sounds hollow
  when lightly tapped.
  
  Makes one 12 slice loaf.
  
  NOTE: You can also let the bread machine do the baking
  for you - but the loaf won't look "rustic". It will, of
  course, taste just as good. - UDD
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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