Back to Basics—Baking Bread

The Zo and its first loaf

First loaf with The Zo

It’s hard to find a loaf of bread at the grocery store that doesn’t have high fructose corn syrup. So I’m going back to basics—baking bread.

A year ago I bought a top-of-the-line Zojirushi Home Bakery Supreme, affectionately known as The Zo. At $200 this was quite an investment, but by my very rough calculations, the break-even point has been crossed. I have made bread without fail twice per week for the past year.

My first loaf was white bread, which turned out great, but it really was only a step up from WonderBread. So now I bake with whole wheat, rye, oatmeal, and flaxseed. It’s healthy, tastes great, and the aroma helps get me up in the morning.

By the way, what’s so bad about high fructose corn syrup? Check out this essay on Grist.

Tags: ,

4 Responses to “Back to Basics—Baking Bread”

  1. Striving Green Says:

    I wish I would have never rid myself of my old bread machine! I think I’ll put it on my Xmas list.

  2. EKR Says:

    I’m totally with you. Bread from the grocery store is terrible quality and overpriced. What the heck’s in it? Jay and I have had a bread machine for almost 10 years and will never be without one. Let’s trade recipes!

  3. Striving Green Says:

    I got a bread machine for Xmas…hooray! I would love to see some of your favorite bread recipes.

  4. Sue Says:

    Hooray for the bread machine, Striving Green! I’ll email you a couple of recipes.

Leave a Comment