Large mixers are very rare in Japan. None are offered in the major electrical goods shops, probably because kitchen space is at a premium. I saw a 'DeLonghi' in CostCo, once, [about $250] and recently came across the 'Bosch Compact' [about $400] in a baking supply store. That's it! CostCo Japan hasn't stocked any large mixers for the past 8 to 12 months
A while ago I posted a question about the possibility of baking with wine - whether it could be done, what the tricks might be, and general anybody-know... I received so much helpful tips about procedures, and recommendations of the Vinafera wine flour, and links and ideas. User yozzause had the excellent idea of adding wine to a recipe I was familiar with, and using a starter, so I finally, finally worked up the guts to try that...
So, here in Hungary, it seems like everybody's got a farm, and coextensively a vineyard. My husband David and I don't, but we do have an incredibly kind old neighbor who's teaching us to make our own red wine. It's so much fun - picking our own grapes, grinding them, removing stems... Like so:
I'm rather a novice at baking and I love experimenting, but I would like other people's opinions before I try out the following recipe. Truth be told, I made it up myself. I'm going for a white bread loaf with a relatively moist inside and a crispy outside. So please give me some advice and any critique is welcome!
I would appreciate any advice on the following bread recipe. With a moderate amount of baking experience over the past few years, I have begun a quest to develop an efficient method for baking four loaves of bread per week. I have three kids and a full-time job so my time is limited, but my family all enjoys home baked bread and when possible helping with the process. The recipe I have been using for the past few months was pieced together from a couple of recipies that I found in books.