Jump to content
MrsSurvival Discussion Forums

Recommended Posts

Can't find anything specific for all of us who make our own breads etc., so figured perhaps I'd start a spot for myself. Today...just mixed up a batch of half wheat/half white bread dough for our bread these next few days. Just about used all my wheat, so out will come my Vita-Mix so I can grind up some more.

Link to comment

Baked one of MrWE2's favorite...pumpkin bread. Nothing fancy, just a yellow cake mix, a small jar of real pumpkin (not the filling), cinnamon to taste, a bit of added sugar, a teensy bit of milk to thin it a bit, mix it up real good (a very thick batter) and pour it into my square glass cake dish. Topped with cream cheese icing.

Link to comment

Ended up not grinding any wheat berries for my bread this time, still trying to get some freebies put back. Just 3 cups of flour, 1 tablespoon of instant yeast, 1 tablespoon of sugar, 12 oz. of warm water, 1 tablespoon distilled white vinegar. Mix it with the handle of my plastic spoon and cover it with one of my $Tree shower caps (8 for a buck...very disposable if need be) and set it my oven with the light on for a couple of hours. When it's doubled, pour it out on my floured linen cloth, fold the corners of my cloth inward to start the kneading process, and then when it's pretty well non-sticky...I use my hands to finish it off. Put into my sprayed loaf pan, let it rise again in my oven with the light on. When it's at least doubled, I turn my oven to 400, and bake for about 20 minutes. Then I put a foil "tent" over the crust and finish baking it for another 10 minutes. Makes a really soft light bread and I can cut very think slices for sandwiches etc.

Link to comment
  • 2 weeks later...

We have the Amish near us so our local Walmart carries 25# bags of red and white wheat berries. :hapydancsmil:

 

This week's bread is barley (w/wheat and bread flour). I usually doctor up my breads with wheat bran/germ, or soy flour (extra protein). Not too much as the bread machine recipes scream bloody murder and my breads won't rise as high as I want them for sandwiches. :woohoo:

Link to comment

At 9,000' elevation...we have to tweak the recipes. Add gluten, etc. But we use the bread machine on dough setting. The reason is 1) for the heat for rising ....our cabin is kept fairly cool and 2) for the moisture content. Up here, when you finally dump the dough out to be formed into loaves in the bread pans...you MUST cover with plastic wrap and spray the inside with oil. Otherwise the outside of the rising dough gets dried and rising is impeded. So the bread machine takes care of the initial rising and resting of the dough. Then we take over with the final rising and bake in oven.

 

 

Yeah....before a lot of trial and errrrror, even DH [accomplished baker in the family] produced a few adobe bricks. Finally gave up on finishing bread in the machine but it really works well this way. Great for pizza dough too.

 

MtRider :cook: ....hmm, we harvested a few stalks of barley at a friend's this year.

Edited by Mt_Rider
Link to comment

MrWE2's birthday is coming up and he adores pineapple upside down cake...I've never made one :-( BUT...I'm going to give it a try...boy will this surprise him! I'm a really good cook, can make bread & rolls just great, but I'm really on a learning curve when it comes to cakes. Pies? They're on my bucket list! LOL

Link to comment

DH loves them too. He makes them frequently and they're easy. The final flip over might not always turn out perfect. Use cooking spray so the bottom doesn't stick when you flip the cake over. But the recipe he uses has so much butter....it usually slides out of the baking dish nicely.

 

MtRider ...good luck WE2. :cook:

Link to comment

I recently made one with OLD, DRIED pineapple slices. Soaked them for a while, and then used as normal. They had been in the freezer for a couple of years, and looked just like they had when they were bought. Cake was just as good as with canned pineapple.

Link to comment

Thanks Virginia! I've often thought about dehydrating pineapple but had heard they are difficult to store in any way. I've passed up (many times) #10 cans of pineapple chunks at the Mennonite store we visit, just dreaming of having them dehydrated to eat for snacks etc. Do you have to refrigerate them? Can they be put in a jar and vacuum sealed or with an oxygen absorber?

Link to comment

These pineapple slices were bought already dehydrated, in bulk-a gift to me. There were so many I did put some in the freezer, and some in glass gallon jar without oxy absorbers. Had been in the freezer 3 or so years when I finally decided it was time to try some. DH likes to eat them just as they are, but I like them best in the cake.

Link to comment

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.