Most importantly, you can control what goes into your bread. I look at the label of the whole wheat bread I usually buy and it contains such things as calcium propionate, acetylated tartaric acid esters of mono and diglycerides, ammonium chlorate. Plus, store-bought bread contains an alarming amount of sodium - in this case 250 mg or 10% of your recommended daily allowance. When you make your own, you have a much shorter and more pronounceable list of ingredients: flour, water, yeast and some kind of sugar with a pinch of salt.
Recently, the Bean and I decided to make a loaf of challa which is a braided egg bread. It turned out okay, considering I left out an ingredient and baked it at too low a temperature. And it was a wonderful thing to do with the Bean.
|Whisking Together Ingredients|
Letting the Sponge Do its Thing
Letting the Loaves Rise
The Finished Product