Linda: I definitely never wanted a bread machine.
The idea of a bread machine was so – mechanized. Lifeless. What’s the point of making bread if I’m not up to my elbows in yeasty floury goo? Why miss the sensation under my hands as the soft blob becomes responsive as the gluten develops?
And then there is the bowl. I always used my grandmother’s huge wooden bread bowl.
The old wooden oval has a life of its own. Scooping flour and yeast into this piece of my personal history feels like liturgy.
There was a practical issue with being such a purist about making bread: I rarely did it.
While trapped in the Denver airport by a winter storm a few years ago, I became acquainted with a book called Rustic European Breads From Your Bread Machine. It captured my imagination, and has become a trusty companion.
The practical result is that it now takes me (depending on the complexity of the recipe) somewhere between 5 and 15 minutes to get the ingredients in the bread machine. I set the timer so that fresh hot bread is ready exactly when it is needed.
This bread has no additives, no dough conditioners, no ingredients with more than two syllables. It is nutritious and thrifty. And it is delicious!
The entire operation is incredibly simple. Go figure.