Originally Posted by anjou
. . . How much electric
do bread makers use?
Generally a lot of electricity for a long time. The units not only operating a mixing machine blending thick dough but then turn on an "electric oven" to cook the bread. With my unit this whole process, including two rising periods, can take three and a half hours and about 20 or more amp hours. The units are 120VAC or 220VAC so need either shore power
, genset, or an inverter and large battery
- - As stated before, there is a lot of personal satisfaction with making bread from "scratch" on the counter top. And long term cruisers tend to have plenty of time to re-discover the joys of cooking
- - But for those with other time constraints or other priority items requiring their time, the bread machines make fresh "home-made" breads with minimal involvement beyond loading the machine.
- - It is amazing how many different things go into making a loaf of bread, so as sv/BeBe mentions, it is important to have a supply of all the stuff before you head
out into the back waters of the world.
- - Vacuum sealing is about the only way to keep the different things from sucking up atmospheric water
vapor and going bad quickly.
- - IMHO, the most important ingredient is the dry active yeast which does not store well for long periods of time. But luckily it is one item that is available most anywhere there is a village with a grocery store.
- - Different bread flours, gluten, dry milk, and other ingredients for more exotic breads are quite difficult to find.
- - Just remembered another little "trick" with breads. If you buy bread or make your own, it will store longer and taste fresher if you get the "uncut/unsliced" loaves. With homemade breads they come out "uncut" and with a good bread knife you slice off only what you want. Grocery stores with bakeries inside (latest wrinkle on food
marketing) will hold a loaf or two for you "uncut" if you ask. Or if your timing is right you can get a loaf fresh out of the ovens before they put it into the slicing machines.