Recipes-Bread

A couple of Oldies But Goodies from American Preppers Network.

Original Post by mmpaints @ APN

Joy of Cooking French Bread

Scald 1/2 cup of milk, add to it 1 cup boiling water. While this mixture cools to 85 degrees, dissolve 1 cake compressed yeast into 1/4 cup 85 degree water. After the yeast rests 10 minutes, add it to the milk mixture with 1 1/2 tblsp of melted shortening and 1 tblsp sugar.

measure into a large mixing bowl- 4 cups flour, 2 tsp salt, 2 tsp sugar. make a well in the middle of the ingredients and add the liquids. Stir thoroughly but do not knead. The dough will be soft. Cover with a damp towel and let rise for 2 hours. Punch down dough, turn out onto a floured board and pat into 2 equal oblongs. Form each into a french loaf by rolling the dough away from you. Taper the ends and place (in a french bread pan, or) place on a greased baking sheet. Cut your diagonals in the tops and set in a warm place to rise somewhat less that double in bulk.

Preheat oven to 400, place pan with 1/2 boiling water on bottom of oven. Bake bread for 15 minutes then reduce heat to 350 and bake for another 30 minutes. 5 minutes before bread is done you may brush the loaves with a mixture of 1 beaten egg and 1 tblsp of cold water.

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 Original Post by Katie@michiganpreppers on APN:

Basic bread recipe

5-6 cups of flour
2 1/2 teaspoons of yeast
2 cup milk
2 tbs. sugar
2 tsp. salt
1 tbs shortening

Heat milk, sugar, salt and shortening to about 120 degrees.

add to your flour/yeast mixture and mix with fork until you can no longer work the dough.

Kneed dough mixture for about 8 minutes, let rest 10 minutes

grease your bowl and put your dough in the bowl, cover and let rise about 1 hr. 15 min.

Punch down, cover again and let rise another hour and 15 min.

Divide into two loaves and shape into bread pans. Let rise 1 more hour
Spread melted butter on top of both loaves

put in oven at 350 and bake for about 35 minutes,

take out and enjoy!

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Original post by "AlaskaRose" @ APN:

Pita Bread or Pocket Bread
(No salt, sugar or oil)
Preheat oven to 500 degrees F

In bowl place:
1 1/2 cups very warm, not hot, water
1 1/2 cups flour
1 package yeast or 1 Tablespoon yeast

Beat at least 50 strokes. Batter will change texture and sheet off the spoon. This means you have developed the gluten needed for the bread.

Add:
1 1/2 cups more flour
Mix or knead into the batter to form a dough ball. Roll out with your hands to make a rope about 2 inches in diameter and slice into 12 fairly even pieces.
Flatten pieces with your hand or a rolling pin to an even thickness of about a quarter inch. Leave resting for about 45 minutes, then gently turn them over onto an ungreased cookie sheet and place on bottom rack in the hot oven for 5 minutes.

Variations: May use whole wheat or any other flour for the second addition of flour, but you need to develope the gluten first, before adding. When you flatten the pieces, you may have them on sesame seeds to have a sesame seed top or any other seed you like or even oatmeal.

How To Make Ash Cakes – The Ultimate Pioneer Food
https://www.askaprepper.com/make-ash-cakes-ultimate-pioneer-food/

  They say that soldiers march on their stomachs. However, soldiers two hundred years ago didn’t have the means to keep their food fresh on the long journeys they faced. They would be issued with their flour ration and have to use their wits and skills to turn it into something palatable.

Ash cakes are arguably more than palatable – made properly, they can be positively pleasant to eat. Essentially a paste of bread and water, the cooking method infuses a smoky depth that makes it both satisfying and tasty to eat. ---CONTINUED---

How to Make Dandelion Bread (With Pictures)
http://www.askaprepper.com/make-dandelion-bread-pictures/

  Nearly every part of the common dandelion, from its brilliant yellow petals, to its roots have been foraged throughout history for food, drink and medicine.

A rich source of beta-carotene, dandelions are also packed with vitamins and minerals including calcium, iron, potassium and zinc.  Young dandelion leaves are fantastic to eat raw and the roots can be roasted, ground and used in place of coffee.  Dandelion extract and tincture is used all over the world to treat ailments from high blood pressure and diabetes to liver complaints. Here you can find another 78 edible flowers to forage.

Dandelions are so easy to gather and it’s worth finding out how many ways you can use them.  Pick them somewhere that hasn’t been sprayed with herbicides and is not too close to busy roads.  Your own garden is probably perfect! ---CONTINUED---

**CROSS POSTED in Preparation Guidelines :: Food :: Food: Recipes :: Dandelion Recipes
https://emergencyhomeprep.forumotion.com/t960-dandelion-recipes

How to Make Emergency Survival Bread
https://www.askaprepper.com/how-to-make-emergency-survival-bread/

  (SNIP) ... Making bread can pretty much be a simple or as complicated as you want it to be, and though there can be a bit of a learning curve for most people who don’t make their own bread on a daily or even yearly basis, anyone can make it. You can make it from ingredients that are easily stored, and though regular bread doesn’t have an inherently long shelf life, those separate components do. There’s also a lot of room for variation, allowing you to work with what you have. I’ll share with you a remarkably simple flat bread recipe that’s perfect for everyday and for survival situations.   ---CONTINUED---

How to Make Matzo Bread With a Long Shelf Life
https://www.askaprepper.com/how-to-make-matzo-bread-with-a-long-shelf-life/

  (SNIP) ... there are types of bread that will survive for a long time and require very little effort when making it. Matzoh bread is one of those and has been around for centuries.

What is Matzo Bread?

Matzoh, aka matzo or matzah, is an unleavened bread with the main ingredients being water and flour. If you purchase it at a store, it often resembles light brown crackers. Homemade matzoh can vary in size, shape, and even the texture. The flavor is often on the bland side, and slightly more chewy than a cracker, and is commonly served with jam or honey.   ---CONTINUED---

**CROSS POSTED in Food :: Food: Tips & Hints-Individual Food Item Hint :: Matzoh Bread

How to Make Easy Emergency Bread
https://urbansurvivalsite.com/make-easy-emergency-bread/

Note: To make this bread, I used the buddy burner candle and tin can stove from my last two tutorials. In case you missed them here’s how to make a buddy burner candle, and here’s how to make a tin can stove.

Bread is considered the staple of life, yet the knowledge of how to make bread is relegated to stores, bakeries, or bread machines. Normally bread needs an oven, usually powered with electricity, gas, or wood. But in an emergency, you might not have a working oven. ---CONTINUED---

rick1 wrote:If things go south and you're stocked up on rice, which is one of the cheapest grains, except for dent corn, you can make rice bread.

So stock up on rice, lots of it. Here's a receipt from bread by the hour:

https://breadbythehour.com/rice-flour-bread/

Rice is a WHOLE lot easier to get, than wheat berries, right now!

rick1 wrote:

ReadyMom wrote:

rick1 wrote:If things go south and you're stocked up on rice, which is one of the cheapest grains, except for dent corn, you can make rice bread.

So stock up on rice, lots of it. Here's a receipt from bread by the hour:

https://breadbythehour.com/rice-flour-bread/

 Rice is a WHOLE lot easier to get, than wheat berries, right now!

And a lot cheaper, you can even get 2 bushel bags of clean oats around here for 10.00, dent corn is about the same price, that will make a lot of bread.

Having a grinder and the wheat/corn/rice to make into flour would be a GREAT barter item (flour). I'd keep the wheat flour & barter the corn/rice flours. (Maybe have recipe for how to make the flour from the corn/rice to go with the flours)