Do you own a Basic Cookbook...? Why Not...? Bread Recipes Wanted Here!

There were some easy bread recipes over at that thread about stretching the food dollar yesterday that I made. I forget who put the bread info up, but I plan to try it.

I have had zero success in the past using one of those bread machines but hope to overcome that with success.

Thanks for this thread.

How many of you can barely cook anything without it being from a box.can or microwavable.

I can cook. I have burn scars to prove it. lol

I can cook meat.

Thread: Recession Proof GLP...home-baked breads

Thread: Depression Proof GLP: Bread

Gluten free here. But still we make bread, its just not as good. Don't crave it either. I think there is something to the 'addictiveness' of wheat

Thankfully I gave up the boxed foods years ago - if I eat I have to cook

Sometimes I get tired of cooking everyday and go out to a restaurant - always seem to regret that, my body is no longer used to chemicals and MSG.

Heck, I can even cook on an open fire.

Lol, me too!!!
I do like our cooking threads here, guys. Totally appropos.

Probably.

I have some gluten free flour in my cupboard that tastes like beans. Heh. JK. There are other types that are better. I grabbed a whole bunch of gluten free stuff that I got on sale.

So maybe I'll go borrow some bread recipes from that thread I spoke of.

A cookbook? Ever hear of the internet?

Google ain't gonna work when the lights go out

ah... good point

Add 1 pack of yeast to 1 cup warm water.

Add 1/2 teaspoon salt and 1 teaspoon of sugar. Let sit 10 minutes.

Add a cup of flour. Mix well. Let sit 5 minutes. I have come to definitely prefer bread flour over all purpose. It just makes good bread more consistently, though all purpose can do a fine job. Whole wheat flour is a different beast altogether. Try using more yeast, paying close attention to letting the dough rise long enough, and expect a heavy bread.

Add more flour until dough leaves the sides of the bowl and gets too stiff to stir. Dump onto floured board and knead, adding small amounts of flour as needed to keep dough from getting too sticky. Do not add too much flour or the dough will get very stiff and your bread will be heavy, too moist, and will chew into a dough that is unappealing. Knead for about 8 to 15 minutes. 15 minutes gives a french style bread.

Place this ball of dough into a greased pan. Cover with a warm wet towel over bowl or an oiled piece of saran wrap over the dough.

Let rise until doubled in size. Punch dough down and let rise again until doubled in size.

Divide and form however you like. I prefer small "subway" style loaves or bread sticks because they seem to turn out very well much more often. Bake at 425 degrees.

For dinner rolls add an egg and double or triple the sugar..

For crunchy rolls use milk instead of water and keep the grease and oil away from the dough which makes the crust soft.

Don't be afraid to experiment. Flour is cheap.
I often make garlic breadsticks by simply adding minced garlic to the dough while mixing.

A package of onion soup mix added to dough makes a nice soup bread.

When you preheat your oven put a pan of water on the lower rack. Bead likes to cook in a moist oven.

Last Edited by Unixlike on 10/06/2013 01:09 PM

A real Book placed in your Cupboard like in the good ole days.

What to do when the power goes out. Memory ya right.

Do you know how many people I know have bought all this Flour and other Preps and don't even now how to make Bread let alone even Frying Pan Bread.

Back to the Basics Cookbooks.

How many can't even make SOUP...?

Here is a prior thread about bread with some homeade recipes.
Thread: What do they put in bread nowadays?
The thing I hate the most about baking w/o my machine is the rising!
Spelt flour is pretty good. Mix in some oat and rye flours, too. I like the Arrowhead Mills brand. Add some flax seeds for yumminess.

Library sales, flea mkts, and garage sales have the old simple cookbooks, too. Can't beat that price either.

Last Edited by KrinZa on 10/06/2013 01:09 PM

Nice. Thanks. And Easy!

I can't give credit to who posted this on the other thread as it was an AC, but here is a website with no knead recipes):

[link to www.sullivanstreetbakery.com]

1&1/2 cups water
4 tablespoons vegetable oil
1&1/2 teaspoons salt
3 tablespoons of sugar
4 cups bread flour
1&1/2 teaspoons active dry yeast

My favorite is Rumford complete cookbook 1st printed in 1908 long before pre packed stuff

As for bread machine do not scoop up measures of flour
That packs the flour and makes bread heavy
Instead sift the flour into your measure without shaking the cup to level it off

I love Clara's videos, sharing her bread one here. :)



[link to youtu.be]

Alright, here’s the details for the recipe, which I adapted from this recipe. I’ll be honest, I never followed the original recipe, but I like to think my version is better.

Whole-Wheat Flax Bread [makes 2 loaves]

Ingredients
2 3/4 cups very warm water
1/3 cup olive oil [or whatever oil makes you happy]
1/3 cup honey
2 tablespoons molasses
1 tablespoon salt [I used sea salt]
2 tablespoons dry active yeast
6-7 c. whole wheat flour
1/2 c. milled flaxseed
Directions
Place the oil, honey, and molasses in the bowl of your mixer. Admire how pretty it looks.
Add the salt, water and the yeast. Let it sit for a few minutes, until puffy and bubbly.
Add two cups of the flour and the milled flaxseed and mix until well combined.
With your mixer turned on to the lowest setting, gradually add more flour until the dough starts to pull away from the sides of the bowl. Don’t add too much – you want it to be fairly sticky [see Step 3 in the pictures]. I usually add around 6 1/2 cups total [including the 2 cups added above]. The trick is to have your dough stand up with the least amount of flour so the bread will be fluffy. Don’t overmix it.
When your dough is holding together, leave it in the mixer, cover the bowl and let it rise for 30-60 minutes depending on the warmth of your kitchen. It doesn’t have to double, but you want it puffy.
Spray two bread pans with non-stick spray. [My pans are 9x5.]
Mix the dough again just enough to knock it down close to the original size. Just a few seconds on the lowest setting is all you need.
Drop the dough on a floured surface. Divide the dough in half and form each one into a loaf shape. Do not roll the dough out with a rolling pin – use your hands to make a ball and then turn the dough under itself over and over until you have a nice loaf shape – smooth top, smooth sides.
Place the loaves in your bread pans and let them rise until almost doubled. [Remember, do not fall asleep at this point.]
Bake in a preheated oven at 350 for about 35 minutes, until the tops are golden and if you tap the bottom of the loaves, they sound hollow.
Remove from the pans and cool the loaves on a rack. In theory, you shouldn’t cut the bread until they are fully cooled because they still do a little cooking while cooling and if you cut it while cooling, it releases the heat. Yeah, right – go ahead and cut into that baby, slap some butter on and enjoy it hot.
Note on flour: I usually make this with King Arthur whole wheat flour. I recently bought the Whole Foods 365 brand of whole wheat flour to save money and used that instead. It was still good, but I really could tell a difference in taste. I think it’s much better with the King.

Approximate nutrition stats per slice (based on 12 slices per loaf): 180 calories, 4.2 g fat, 0.5 g saturated fat, 0 mg cholesterol, 237 mg sodium, 32 g carbs, 5 g fiber, 5 g sugar, 4.5 g protein.

Storage tips:

Don’t place your loaves in a bag until completely cooled. They’ll get sweaty. Ick.
Do not store the bread in the fridge – it will get hard and the texture will suck. It will keep for about a week at room temperature just fine before it starts to get stale.
If you want to store the second loaf, once completely cooled, wrap it in saran wrap and then wrap foil over that and freeze.



Finally, the whole-wheat flax bread recipe I’ve been promising! The full recipe is at the bottom, but I’ll give you all you readers some pictures and generic instructions first so you know some insider tips, if you happen to be new to the bread making world.

Step 1. Combine the oil, honey, and molasses together. And if you’re smart like me, you’ll measure the oil first then the honey so it will slide out more easily. Then you’ll let your measuring tools hang over the bowl to get all the goop out.

Step 2. Next add the water and your yeast, give it a quick spin in the mixer and let it sit for a few minutes to make sure your yeast is alive. Yep, it’s ALIIIIIVE!!!! [Poofy + bubbly = alive yeast]

Step 3. You’ll add 2 c. flour and flaxseed meal first and mix it. Then add the rest of the flour and mix until it starts to pull away from the sides of the bowl. You want it to be “tacky” – see how it sticks to my finger? How tacky.

Step 4. If you have a Bosch mixer, put your cute little lid on. If you’re using something else, cover the bowl with the method of your choice. You’re going to let this rise, right in the bowl, with the bread blade and everything, for 30-60 minutes.

Step 5. While the bread is rising, take your dog for a run to offset the calorie intake that will result from eating the baked bread. Tip: If you’d like to improve your splits, try to get caught in a hail storm while you’re running.

Step 6. Come back hot and sweaty to find a hot and fluffy dough.

Step 7. Turn on the mixer just for a few seconds to beat it back into submission knock it down close to it’s original size, pre-run, pre-rising. Weeeeeeee!!!

Step 8. Place on a floured surface and if you’re OCD or just want an excuse to use your food scale [I won’t tell you which applies to me], divide the dough in half. Exactly in half. Or just eyeball it. Whatever. I won’t judge.

Step 9. Form them into loaves and stick in greased pans. You’ll notice my pans look like they haven’t been washed in a very long time. You’re right. Here’s a little trick: never wash your bread pans. They’ll get seasoned and produced a better crust and help your bread pop out more easily. I learned that from my mom, who has baked bread every weekend for as long as I’ve known her and I’m pretty sure she did it before I graced her life too.

Step 10. Cover with a damp dishtowel. If you don’t have a clean one, cover with saran wrap.

Step 11. Let them rise until about double in size and they start to come above the edge of the pan. Now, this next step is important. DO NOT, I repeat, DO NOT fall asleep while the oven is preheating to 350 degrees. [This may or may not have been my second nap of the day.]

Step 12: When your oven is preheated [or if you fail to follow instructions and happen to fall asleep, do this upon waking], stick the loaves in the oven and pull them out about 35-40 minutes later. They should be golden brown and if you pop them out of the pans and tap them on the bottom, it should sound hollow.

Final Notes: If you happened to fall asleep for 45 minutes and let your dough rise too much, your results will be collapsed loaves instead of lovely rounded tops. I’m so ashamed.

So ashamed, that I’ll try to cover up the emotion with lots of bread and butter. And don’t you go touching my end piece. It’s mine. Even if the loaves turned out ghastly-looking, let me assure you that this piece [and the next one] still tasted just fine.

Home made biscuits or dumplings:

3,2,1 rule.

3 parts self rising flour

2 parts milk

1 part shortening or real butter

Take a sturdy fork and cut the butter or shortening into the flour until the flour looks like corn meal. Add milk and stir about five strokes. Dump onto floured board flatten to 3/4 inch thick, cut into biscuits. Cook at 350 degrees.

Or use a tad bit more milk to get a looser dough and simply drop the biscuits onto the baking sheet using a tablespoon. These are called drop biscuits.

You can also do the same thing with chicken and dumplings. Use a spoon to drop this same mix into boiling water. DO NOT STIR once the dumplings are in the water. Best dumplings ever.

To use all purpose flour in place of self rising just add 3 1/2 teaspoons of baking powder to 1 1/2 cups flour. Also add some salt.


Home made pancakes:

1 1/2 cups self rising flour
3 tablespoons melted butter
1 egg
milk
3 tablespoons sugar

Mix together all ingredients adding enough milk to get desired consistency.

Camp Fire Bread. We might be eating over fires.

Whom has a good traditional one we can all make in the Wilderness. Back Yard. Bar Bq Bread...?

Most bread cooked over a fire in a pan will be either biscuits or fried corn bread. Both are quite tasty. Any biscuit recipe will do and fried corn bread is just regular cornbread batter poured into 3 to 5 inch wide patties and fried in some cooking oil. I like to add onions to mine, though adding some extra sugar also makes a surprisingly delicious fried corn bread.

Oldie but goodie
Thread: make chewy crusty artisan BREAD with 5 minutes of your time! seriously! and cheap!

Oooh. That sounds good. Kinda like hushpuppies.

Tried putting Bread Pan inside of Roaster Pan on Bar Bq.

Not Bad but need to be able to make somthing bread like in the good ole frying pan. My Grandmother used to make Dough Streatchers. Fryed in oil. Icing Sugar on top or jam.

Yummy!

Basic Bread Recipe Works.

Nice.

That Artisan Bread made in a roaster sounds like a great bugging out bread making recipe that should work on the Bar Bq.

Need a thick heavy roaster pan for sure. Have one but looking for another. 2 is always better than one!

I have been cooking this recipe for over 2 years now. I am gluten free but I am using my wheat flour preps to make this for the dogs. I use many variations and use up whatever is hanging around. Last batch had the old olives and parmissian cheese. The canned beans work well, sourkrout, peanut butter or applesauce. I don't use the Baking powder or soda, just the yeast. Sometimes it doesn't rise and that is ok the dogs love their biscuits.

3 cups flour
1 tsp yeast
1 cup warm water
1 tsp salt

Mix wet together then add to the dry ingrediants. Let rise for 18-24 hours. Pour into pan and cook at 420' for 30-40 minutes.

This recipe saves me $50.00/month on dog biscuits. Yes I have a lot of dogs.