> I've had bread machines for around 20 years now and have made almost 500
 > loaves. I keep a log record of each one, just as I did for decades in the
 > lab with chemical experiments.

I have no idea how many loaves I've made.  But by estimate, I tend to run it
2-3 times a week and have had one since 1992.  If I go with just 10 years and
3 loaves a week, a calculator tells me it's 1500 plus change.

 > One thing which *does* bother me is the time it takes me to gather up the
 > ingredients from the pantry, get all the measuring tools in order, then
 > clean up the mess and replace the ingredients in the pantry.  I've

No mess here.  I probably have a better flour keeper set than you do so
loading the flour leads to no mess.  My measuring tools are either hung over
the stove or in the flour keeper itself depending on type and i have 5 or so
sets of the cups as well as the TS/TB/ etc sets.  JUst toss in the dishwasher
and move on.

 > considered shortening that time by making up several batches (other than
 > liquids) and putting them in Ziploc bags.  Then all I'd have to do, to make
 > a loaf is to empty one bag into the machine and add water and canola oil.
 > The would spread the "assembly time" among maybe three or
four batches
 > instead of one.
 > 
 > OTOH one thing I have plenty of is *time* ... [sigh] ...

Hehe then just enjoy making bread.  

My speed factor seems to be that I do it really *often* since I've taken to
making all our bread and have for years.  That and i'm feeding a family of 3
with it for school/work lunches etc.

Might make an extra tonight for the guys at work.  Takes a whopping 5 mins
for that type!  Have to peel and mash a few bannanas ;-)
        xxcarol
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