Yes, no matter what you do, home baked bread does go stale sooner than “store bought”. That is why it does not matter what bread baking group you read, one of the most commonly asked questions is how to keep it from going stale.
Caveat Lechtor: The following contains Affiliate links. Use of these links may pay a small commission to me such payments do not affect the price you pay and if you find a better price, please do let me know.
First the Reality Check: Most if not all Bread Bakers will tell you how wonderful it is to have bread that does not contain unnecessary chemicals. As often as not, the same folks will ask how to keep their bread from going stale. The answer is to add chemicals (and yes even vinegar as so say will help) – in other words you cannot have it both ways. And certainly unless you accept this reality, you honestly might be happier buying store brand white bread.
Having accepted this reality, based on my nearly 60 years of bread making, my primary solution is to bake smaller loaves and to do so more often. I cannot begin to tell you how many different ideas Ihave tried with varying degrees of success. If you have something else that works for you, I am happy for you. But for me and likely among the top reasons I am so very happy to have found my KBS MBF-041 since its Tube Pan makes 1 lb loaves work really well for just us two for either sandwich, toast or dessert type breads.
Consider using these plastic bread bags for “breaking down” things like value packs of protein and for bread storage. This “buy” has average been sufficient for about about a 24 month supply. Their size (approx 11 x 12 inch) works well for my 1 and 1.5 lb loaves of bread. Twist tightly and use twist ties to seal for storage in refrigerator or, to place inside a freezer zip loc. Why inside a second plastic bag? Because I reuse the freezer bags – more about that another time. Sometimes just for bread or meal sized portion and some times for all the ingredients for a particular recipe with each ingredient in its own “flap” type sandwich bag. My greenish compromise.
The most common reply is to wait for it to cool completely (and to that I would add – that means several hours on the counter – which on those rare occasions when I plan to freeze bread like objects) Place in a plastic bag and let it get really cold (overnight) in the Refrigerator. Then Slice and place in sandwich bags with a “burger wax paper” between the slices.
I usually put two slices per bag in case of a grill cheese emergency, with a single slice of was paper between the bread, and another to separate the bread from the cheese (also in the sandwich bag)
Another of my “compromises” is the use of the least expensive fold and close type sandwich bags. Usually the best price is to keep an eye on your local stupid markets store brand in 300 ct boxes. Note, I do not reuse for food storage.
With my system for reusing larger gallon sized freezer zipper bags, there is no need to use the triple the price and the plastic zipper type for the individual sandwiches. (end of earth day quasi lecture) So you can “see” what I mean, If you are the type to go for bulk buying (as with all things Amazon) often at a higher price – this is a link to one of the better priced bulk buys. Note once again, check you local stupid market for the best price.
Tiplet: Freezing anything: Unless it comes in the door frozen, ALL food spends at least over night in the coldest spot in my refrigerator.
The KBS Bread Machines are a bit notorious for the quality (or lack ) of “good instructions” still sometimes it takes a bit of thought to realize what you need is there, just requiring a bit of study to put the process together.
This is one of those times and it has come up more than once. So time to illustrate the answer, add some tiplet at the end and have it ready to share as a link again in the future.
This is a schematic that appears in all the KBS manuals I have reviewed. A complaint was made the included measuring cup did not “Show” 160ml. If you look at the image, between 150 and 200 are lines for each 10ml. So if your instruction ask for 160ml, you will fill the cup to the line above 150ml. If the ingredients calls for 250ml, fill the cup to the 200ml mark and then again to the 50ml mark for a total of 250.
TIPLET: I always withhold a “coffee scoop” each of the flour & liquids until after the first mixing It is generally accepted that coffee scoop can be either one or two tablespoons. Mine is 2 tablespoons (1/8th cup) and “works for me” – Many things can effect the dough consistency and of course it is easier to add if needed since you cannot remove it once it is mixed in. for this tiplet, please just accept that bit to be true.
KBS Bread Machine Cookbook For Beginners: 150 Simple and Time-Saving KBS Bread Machine Recipes for Fast & Healthy Meals supposedly written by a Patty Martinez.
Following my rule of tell me at least two good things before the bad/complaint – – Page 4 mentions the two models of KBS Bread Machine the book theoretically provides tested recipes. – Page 8 mentions using “aged water” (but not how to test if you think that is the cause of your failures. And there will be many if you use these recipes straight off the page unless you are either a fool or a little Child and God is watching out for you.
Further context: So far, I have found several things about the KBS machine I really like. However, I am clearly annoyed by KBS and its poorly written and generally inadequate instructions included with its machine. Yes, I am clearly annoyed almost angry by such blatant plagiarism of the work of others and poorly done at that. Yes, after I cool down some, will write a brief review on Amazon itself. Suffice it to say not even KBS promotes this book. It is not uncommon for such an author to use promotional materials – often from Amazon listings for the product and Patty Martinez has done so.
Following my personal requirements of saying two good things before you het to complain – It took some work, but here goes
Ne a mention of the two models that the book is SUPPOSED to provide recipes. The KBS 17-n-1 (2 lb)and the the KBS19-n-1 (2.2 lb)
In fact, the only really useful bit of information that I have not seen in a book before, is also more universal relating to “ageing water” –
Even the most desperate of KBS owners would not want to use this book since it appears, when compared with recipes I KNOW work… EVERY recipe would need, at a minimum to be tested by you and then to be further adapted. Not a difficult task but if I am buying a book “dedicated” to the produce I own – adapting the recipes should not be my unwanted homework. Further as nearly as I can tell, it does not include ANY of the recipes (bad as they are) supplied KBS in their instructions, but maybe that is a good thing.
On a positive note – I am planning to talk about the one they do seem to suggest in their Amazon Listings as I work with it to establish basics for my KBS Bread machine. Today, I am sharing my rather critical opinions on the publication (cause it is not my idea of a legit cookbook)
Begin your consideration by reading the reviews. My summary is not only is too expensive for the price (FREE on Kindle Unlimited) but the publisher should be forced to pay reparations for my lost time.
This is a direct quote (with maybe a few of my own typos) from the “Sample Page” published on Amazon.
Page 4: Not Your Ordinary Bread Machine …The Mediterranean diet has become a popular option for people for people who want to enjoy the many benefits of plant based Foods today. The diet has gained attention from scientific experts and researchers from all regions of the world. Many studies have already been conducted to understand the benefits that may come with a Mediterranean Diet.
People who follow a Mediterranean diet have been found to have a lower risk of heart disease, inflammation, and reduced body weight. Blood sugar is also seemingly regulated by following this type of diet.
Preparation of meals that are suitable for a Mediterranean diet can sometimes take some time. This is why it is not uncommon to see people who follow this particular diet can use an instant pot or pressure cooker. These devices make preparing meals much faster and easier. At the same time, they also provide benefits when following a Mediterranean diet.
In this, post we look at what the Mediterranean diet is. We also take a brief look at the history of diet. The post considers the many health benefits that have been associated with the diet. Additionally, we also look at the benefits that may come with using a pressure cooker of instant pot to prepare meals with following the Mediterranean diet…
Honestly now, and feel free to challenge me in the comments… Does that sound like this publication is going to be about a bread machine?
The dissertation on the Mediterranean Diet and how useful an instant Pot or pressure cooker will be is then followed by the advertising used on all the KBS pages – IF I were interested in a book about the Instant Pot or Pressure cookers in general, I would be much more interested in recipes for the original models of the Ninja Foodi. If you want those type of recipes, I know of several excellent recipe authors.
I have issues with a few other bits it mentions, notably – NO I do not think a recipe with only 4 cups of flour will make 3 loaves of bread unless we are talking minis.
In my never opinion here are some things that this publication (notice I am not calling it a cook book and most assuredly not a book “dedicated” a particular kitchen appliance.
– Each “Function” (or as detailed elsewhere “Working Schedule Menu” should be listed, explained and a basic recipe that the (opinion) Plagiarist has actually tried. – Function should be EXPLAINED – If even that modicum of effort had been made I might have been willing to over look some of the other junk. Okay not really but you get the idea. – Each recipe should include the appropriate function to used – NOT a generic term, the KBS “name” – Many of the “function” recommendations are obviously referring to other machines since they do not exist the KBS lexicom. – Another giveaway to these not being KBS specific – when a “function” term/name is used it is not KBS Specific – i.e., there are many references to the “Dough” cycle, but we all know KBS had TWO types of dough cycle – so it is NOT simple and so – this publication DOES NOT include “sizing” yet many of its recipes tell one to “Chose the size” – comparing the recipes with other more reliable examples = “sizing” is not consistent. BUT IS NOT NOTED in the recipe. So if one makes a logical assumption that all the recipes will be for a 2 or 2.2 lb loaf, but the ingredients “fit” a 1.5 lb loaf (or smaller) the reader and particular the “newbie” have been set up for disappointment.
In Summary: There is much about the KBS machines I really like and hope it will be worth the effort and my KBS-041 will perform as expected and hoped. Meanwhile this publication to quote myself The reader and particularly the “newbie” have been set up for disappointment.
It no secret the search is on for the “final” Bread Machine. But more about that another time.
This Tiplet if NOT an affiliate link, it is not an endorsement of the machine cause I don’t own one and have never borrowed to try one = BUT DAMN – I do miss when all the makers wrote such helpful and generally useful manuals and support materials.
This is link to a English/French PDF version, next to impossible to find on their website (as is the machine shown as sold out for quite awhile) It downloads an approximately 7.2 mg pdf file.
Yes, some of it is strictly Breville but there is so much more and that includes enough info that I suspect one could convert almost any of their recipes to another machine using the tried and true “Stare, Compare and Dare” Method.
A lot to take in all at one time even for an experienced machine user – but I will have to send Breville a thank you note for such a great reference and encouragement to make the unit available again, cause I think this one could be the one “till death do us part”
For those enjoy the use of a bread machine, we have all contemplated the esthetic AND practical annoyance of a chunk missing from the bottom of the loaf caused by the panel which kneads the dough when left in during baking.
In most cases when paddle is removed the number 4 example would be what we hope for, deforming only a single slice. To be honest, over the last several decades I have seen all of these and worse. Like when it looked like number 4 until one removed the paddle in a dark and tough crust and looked more like number 6 on steriods
Whether using my wonderful recently “retired” 1998 vintage WestBend Bread maker or Westy’s replacement a Hamilton Beach Pioneer Woman Bread & Artisan Dough recently named Fiona because well that is her name “Fiona Floral” And, pretty much any other Bread & Dough Maker, there is the esthetic and practical annoyance of a chunk missing from the bottom of the loaf caused by the panel which kneads the dough.
There are some that the paddles “fold” down, but that seems to have other issues and not something I have experienced. And, frankly, I am not the type to hyperventilate if I don’t happen to be around to execute any of the fixes – this is just about understanding my options. If you are lucky, it really only effect one slice, but usually at least 2 and often enough to annoy me 3 slices If a few slices are only suitable for toasting or other non-sandwich options, the world will not end.
There is a tiplet often repeated: Open the machine at the beginning (or during) the 2nd rise. dump the dough either into a bowl or onto a dinner plate, remove the paddle and quickly replace the dough ball into the machine. IF you do this, it must be done quickly and you need to remember to close the lid while removing the paddle. You would be surprised how much leaving the top open lowers the temperature inside.
This is also a good time to use another of my ideas that “worked for me”. Dividing the loaf. (planned as part of my next experiment this weekend.)
Now assuming this is just a normal sized recipe, meaning with the bounds of maximum loaf size – in my case both machines a 2 lb loaf, Most days I can accomplish this 10 second procedure without a hitch. Then there are the bad days when we need bread, but my hands and wrists are not happy.
It has been my experience that if it takes more than ten seconds from start to finish, the combination of shorter 2nd rise and lose of proper proofing temp leads to a less than lovely loaf – even to deflated and dense for those who loved their Arnolds Brick Oven Bread as a child (or in the case of the engineer in the other room as an adult. It was close to a Pan De Mie, and a wonderful white toasting bread. particularly suitable for grill cheese 2. It took nearly a year for me to “get it right”in Westy and not yet in Fiona
This is not a perfect solution, but is seems to avoid many of the pit falls, loss of temperature is still and issue, so perhaps the solution lies in this quote from the manual….
Control Panel (cont.) POWER INTERRUPTION In event of a power outage, the process of making bread will continue automatically within 7 minutes. If dough has started rising, discard ingredients in bread pan and start over. If dough has not entered rising phase, you can press START button to continue cycle from beginning. I am hoping that the wording really means, if power interruption is less than 7 mins it will restart from SAME place If over 7 minutes, well guess this will be a day when you bake dough outside the machine – so buns and baguettes it is.
Question, Corrections, Your thoughts and topic related comments all welcomed.
1 The Cooks Info https://www.cooksinfo.com/bread-machines#The_hole_issue 2 Tiplet: A touch of garlic or horseradish or jalapeno powder or (my preferred) granuals on the INSIDE of your bread so it warms but does not burn will be life changing.
