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Living without bread....NOT
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sweetpea View Drop Down
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Points: 299 		Post Options Post Options   Thanks (0) Thanks(0)   Quote sweetpea Quote  Post ReplyReply Direct Link To This Post Posted: April 15 2006 at 8:13pm

"sweat"pea?  LOL um, maybe during the summer? 

Maybe I outta try the WP mixer - mine is abit more than several years old ... and with the bread I make, the motors been complaining lately...
As for the french bread pan - we have some specialty stores here in the Phoenix metro area that teach classes in breadmaking, pressure cooking and such ... not sure if they have a website, but I'll check on that and get back online with that info by Monday ...
The one I got was a double loaf bread pan ... sounds just about the right size for your large loaf recipe ...
"When an emergency arises, the time for preparation is past."
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Hehe - sorry about the name screw up! 

Let me know how it works out. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: April 17 2006 at 6:30am
I haven't tried it yet, but I found this recipe on another site.
 
MARGARINE SUBSTITUTE
 
1/2 cup powdered milk
1 1/2 cups of chosen cooking oil (olive, canola, corn, etc.)
2/3 cups of water
couple of drops of yellow food coloring, optional
a bit of salt, optional 
 
Mix water and food coloring with powdered milk until completely dissolved. Drizzle the cooking oil into the milk/water mixture and whisk with a small whisk as you drizzle, making sure oil is incorporated evenly. If the mixture is too soft, mix in a little more powdered milk.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: April 19 2006 at 9:54pm
I have stockpiled SAO buscuits which is quite like hard tack in K rations used in the military and better than nothing - they can be spread with peanut butter or used by themselves and sardines or whatever it is you are eatiing.
 
I look at this as a survival emergency and SAO biscuits need no cooking and a pack will last me almost a week.
 
I have a carton to try out and will stock up with more after the trial.
 
If Hard tack is good enough for sailors and front line soldiers - its good enough for me.


Edited by Kilt - April 19 2006 at 9:56pm
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: April 19 2006 at 9:57pm
sao
 
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Sao Biscuits %28250g%29
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Thordawggy View Drop Down
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Kilt - Thanks for the link on the crackers.  Kinda spendy but so are the Pilot crackers here.
I may try making some today and maybe add a bit more salt and some onion powder.
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You can also buy "Ry Krisp". Found them at the $.99 store, come in several flavors and last virtually forever, even opened. Doesn't replace fresh bread, of course. There is also a very light, crisp toast called "Holland Rusk" which is extremely good for somebody recovering from illness. In Germany we always used to get that with green tea to get the stomach used to food again. It always stayed down when I couldn't tolerate anything else.
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Thordawggy View Drop Down
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Femvet - I have had that before (Rye Krisp and Hollan Rusk)  They never go stale and are great for spreading anything on to get the bread or cracker thing out of the way.  I can't do without bread or crackers.
Thanks for reminding me.
Laura
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: October 03 2006 at 6:19am
Im practing my bread making...God it smells so good in here...
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Used to make bread all the time, then quit for awhile.  Started in again when we started prepping.  Stocked up on peanut butter and canned lots of jelly. 
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hi yall--i have a flat bread recipe that i really love, you can do alot with it:

5 c flour
1 T salt
3/4 cup oil
2+ c warm water
any herbs you like

mix well, knead gently a few times  then  press into med hi skillet to brown both sides.

you can make it taste any way you want by adding different things and it is good sturdy tear off a chunk kinda bread.

jazzy
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Linda-ann View Drop Down
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I am going to print this thread thanks
 
 
I dream of a large outdoor bread oven of either clay or brick.  OK during the pandemic maybe outdoor cooking so flambouantly would be dangerous , but right now wouldnt it be great.
 
With a large table to cook on and dry vegetable and fruit on .
 
My neighbours used to cook as a extended family outdoors. They would make homemade sausage and spegetti sause and make pasta and dry it  . 
 
They had two picnic tables and would can outside and dry tomatoes and can them in olive oil
 
 I used to envy them .  They paid off their house in seven years living like this.     
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sam in az View Drop Down
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sweetpea - could you post the link or other info re the stores in Phoenix that have those classes?  I have been looking for some.  thanks
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[QUOTE=Thordawggy]

French bread.  Don’t be intimidated by the length of this recipe.  It is really easy and good.  It is from Bernard Clayton's New Complete Book of Breads.

 

 Thank you, thank you, thank you!
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Originally posted by Thordawggy Thordawggy wrote:

French bread.  Don’t be intimidated by the length of this recipe.  It is really easy and good.  It is from Bernard Clayton's New Complete Book of Breads.  

Oh my goodness, Thordawggy this bread is GREAT!
 
I made it two days ago (three loaves IN A TOASTER OVEN, one at a time) all day but totally worth the time, we are finishing the third loave tonight. HAHAHA, we are still building. I can do so much with a toaster over, hey all of you techie types, what's the smallest size generator I need to run a regular cheap toaster over? Thank you, Annie
 
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I really don't know but my smaller 3000 runs mine.
 
I can't wait to make that french bread....Do you have to have a french bread pan, or are you just molding it and baking?
 
Thanks
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Originally posted by HappyCamper HappyCamper wrote:

I really don't know but my smaller 3000 generator  runs my toaster oven.
 
I can't wait to make that french bread....Do you have to have a french bread pan, or are you just molding it and baking? Thanks
I only have an old metal bread pan that is the full length of the toaster oven opening. I molded the bread to fit almost the entire length and width. All three loaves turned out perfect.
 
Tonight I made refried beans and the homemade tortillas from this site, except I cut the recipe down for just my husband and myself. This recipe made about 12 large flour tortillas and tasted great with the beans or just butter.
 
Tortillas:
 
1-cup flour
1/4-teaspoon Baking Powder
1/4-teaspoon Salt
1/8-cup nonfat dry milk powder
1/8-cup Canola Oil
1/2-cup Water
 
Mix dry ingredients together.
Make a hole in your dry ingredients bowl to pour wet ingredients into.
Using your hands, mix together until it forms a soft dough.
It shouldn't be sticky, but easy to handle. Add a bit of flour to take away stickiness.
 
Pull off golf ball size balls and roll out with a tall plastic cup or rolling pin.
Heat your skillet to hot; be sure to have a light oil in skillet.
Drop flattened dough onto skillet, watch it poof up.
Cook on both sides till done. Probably about a minute each side or less
 
I have a bowl of flour on my counter that I dip the balls into before I roll them out.
I also had to flour dust the counter and dough often.
The key is to get your tortillas very thin and keep your skillet lightly oiled.
 
The original recipe is great; we just didn't need that many tortillas at one time.  Husband kept eating them as they cooled and I lost count. This recipe makes about 12 tortillas.
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sam in AZ ... sorry I've been up to my eyeballs with life and it's happenings ... well, I couldn't find a email address right off hand ...
Shar's is the place where they teach the classes ... there is one in north Phoenix (Greenway & west of I-17) cant remember the exact "ave." but I recall it was about 3 - 4 city blocks ...
The one in Mesa/Gilbert is located on Gilbert Road between Baseline and Guadalupe ... kinda katty-corner to Sams Club there ...
You should be able to find it in a phone book / google Dex ...
hope this helps ...
"When an emergency arises, the time for preparation is past."
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sweetpea View Drop Down
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sam in AZ ... okay, I just came across the flyer
one is called Shar's and the other is called Dottie's ...
 
 ... sharskitchen.com is the site for the mesa/gilbert store  
       1130 N. Gilbert Rd, #2  (480)558-1191
 ...  and  ...
...dottieskitchenstore.com is the site for the greenway/north phoenix store
       3434 W Greenway Rd. #4 (602)863-1080
"When an emergency arises, the time for preparation is past."
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: February 06 2007 at 4:14am
What are you using to cover you bread.  I used plastic wrap but Im a begginer and really don't know what to use...I hear some are using a tea towel.
 
 
Whats a tea towel.  Im so confused...
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I make all our bread from scratch, without a bread machine--like others said, it's easy. You don't need a warm place for the dough to rise, it will rise eventually, it just takes longer in a cool room. The plus side of this is, the longer it takes to rise, the more flavor it will develop. Lately I've been letting it rise in a very cool room, slowly, on purpose just because it tastes so good.
 
If you really get into bread making, check out "The Bread Bible" by Rose Levy Beranbaum. It tells how to make all kinds of breads--quickr breads, sweet breads, baguettes, hearth breads, etc. She is really fussy and particular about measurements, exact conditions, etc.--she makes it sound almost like a science project. This will appeal to some people and not others. She does provide less-anal measurements for "normal' people. I'm more slack about this and my breads turn out fine--but if you're into precision and want to know how breadmaking really works, or if you just want a collection of great recipes, check this book out.
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  I would like to know how many people have and bread machine?  Are you using it now on a regular bases. or are you saving it for emergency use.  Would you recommend we have a bread machine on hand for emergencies.  Right now I donot bake bread or have a bread machine.  Just wondering if the SHTF would it be better to have one on hand.  Thanks for any and all suggestions.
Mississipi Mama
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: February 09 2007 at 6:52pm
Originally posted by BMW1 BMW1 wrote:

  I would like to know how many people have and bread machine?  Are you using it now on a regular bases. or are you saving it for emergency use.  Would you recommend we have a bread machine on hand for emergencies.  Right now I donot bake bread or have a bread machine.  Just wondering if the SHTF would it be better to have one on hand.  Thanks for any and all suggestions.
 
This is JMO
 
Learn to make bread without a bread machine.  1. Bread machines take about 3 hours, because after you put in the ingredients in  the machine sit for a while on a timer for rising time.  2.  If we don't have electricity your bread machine is now a paper weight.  You wouldn't want to run a bread machine on a generator.  Two long to much gas.  3. take the bread machine money and buy lots of flour yeast sugar salt.  Wink
 
It's easy try it you'll like it. On this forum there a easier bread recipe...It says easy bread recipe.  Try that one first. 
 
Buy Bread flour not all purpose, but use all purpose and it came out fine.  I made that recipe and we had it for dinner and eat the rest in the morning for French toast.  I had to stop the kids from eating only bread instead of there dinner.   YummmyTongue
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: February 10 2007 at 10:17am
Hi everyone,
 
I have started a new thread on Flour. There are so many types of flour. I will add more later if you'd like. I've so much enjoyed this site.
 
I know I don't say much these days, but I read most all of the posts.  We are still in the process of building, slowed up a bit with the loss of my income from several TIA's (small strokes off work now-neurologist appointment in April to see if I can return to my very stressful position). I'm  up and recovering, still not driving which really hampers my preping, LOL, husband tolerates preping. To help ward off depression I've begun to cook a lot more, really learning a lot and enjoying it. No stove yet,  I do have a toaster oven, hot plate, crock-pot and microwave. Made homemade pizza last night. The french-bread recipe on this site is GREAT! Love, Annie
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Originally posted by HappyCamper HappyCamper wrote:

What are you using to cover you bread.  I used plastic wrap but Im a begginer and really don't know what to use...I hear some are using a tea towel.
 
 
Whats a tea towel.  Im so confused...
 
I just cover mine with a dish towel while it raises.  Or sometimes I forget to dover it.  Embarrassed  I do brush mine with butter when it comes out of the oven, that keeps the crusts a little softer. 
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  Hi HappyCamper thanks for the info.  I will try baking some bread real soon.
Mississipi Mama
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Thanks sweetpea.  I have been playing around with the No Knead bread and just love it!  Will stick with that one for now although I really do appreciate the info you found for me.  sam
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[QUOTE=HappyCamper] What are you using to cover you bread.  I used plastic wrap but Im a begginer and really don't know what to use...I hear some are using a tea towel. Whats a tea towel.  Im so confused...  /QUOTE]
Hi HC,
I cover my bread with wax paper then lay a dark tea towel on top until the bread doubles in size. If the temperature is cool in your home you may need to set your bread in a warmer area to help it rise.
 
A tea towel is a small light-weight hand towel (aka cup-towel) mainly used in the kitchen.  Annie
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: February 11 2007 at 6:23pm
Annie thanks so much...My home is warm.  Most times 80 degrees.  The wood stove really works well. 
 
I have hand towels  and will work with the waxed paper w/ the towel.
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HappyCamper I tried
 Beer bread and Irish soda bread
 they are easy to bake and are really good
but best was 
French bread and they don't  believe me that I bake that
they said I was kidding and  just went to the store HA!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: March 28 2007 at 7:23pm
Thordawggy asked: "Beer bread sounds good. Do you know if you can use stale beer or does it need the carbination? I am asking because I can get some beer now to store even though for drinking it doesn't last long. I was hoping it could be used for bread say, a year from now?"

It's the yeast in the beer that helps it rise, not carbonation. Stale beer should still be fine.



HappyCamper asked: "What are you using to cover you bread. I used plastic wrap but Im a begginer and really don't know what to use...I hear some are using a tea towel. Whats a tea towel."

Any clean dish towel. I like one that's not terry cloth (Sam's Club has flour sack dishtowels 12 for $9.99), but any small clean towel will work.



Is there a thread on sourdough bread here? I can post about that. No yeast needed!





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