Food Storage Recipes

[TurtleMama]

Basic Bread

(makes 2 loaves)

5 1/2 - 6 cups all-purpose flour

2 tbsp. sugar

1 tbsp. salt

2 packages Fleishmann's Rapid Rise yeast

2 1/4 cups water

1/4 cup butter or margarine (can use reconstituted powdered butter)

 

Combine 2 cups flour, sugar, salt and yeast in a large bowl. Heat water and butter until very warm (about 120 degrees).

Add to dry ingredients, stirring well. Gradually stir in enough remining flour to make a soft dough. Knead until smooth

and elastic, about 8-10 minutes. Cover dough and let rest for 10 minutes on a lightly floured surface. Divide the dough in half, shape into loaves, and place loaves in greased loaf pans. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.

Bake at 375 degrees, for 30-35 minutes or until done. Remove from pans and cool on wire rack.

 

Quick Bread

(Makes 1 loaf)

3 cups whole wheat flour

3 tsp. baking powder

1/2 tsp salt

Stir together, then add:

1 cup milk or water

1 egg (can use reconstituted powdered)

3/4 to 1 cup honey, sugar, or molasses

(optional: bananas, pumpkin, raisins, or nuts can be added as well)

Stir together. Bake at 350 for one hour.

 

Whole Wheat Bread 1

(makes 3 loaves)

1 package dry yeast (1 tbsp)

2 tsp. salt

1/4 cup warm water

1 cup cold water

2 cups hot water

1/2 cup dry milk

2 tbsp. shortening

7-8 cups whole wheat flour

1/2 cup brown sugar

Mix yeast and warm water and set aside. Pour hot ater over the shortening, sugar and salt. Mix the dry milk with

1 cup of the whole wheat flour, add hot water mixture to this and 1 cup of cold water, then add yeast mixture. Add

6-7 more cups of whole wheat flour. Knead until smooth and elastic and let rise until almost double, then time as follows:

let rise 40 minutes, punch down; let rise 20 minutes, punch down; let rise 20 more minutes, punch down. Shape into

3 loaves and place in 3 greased loaf pans. Allow to rise until double in bulk. Bake at 375 for 40-45 minutes. (Note:

all the rising and punching down contributes to a lighter loaf. Don't neglect the rise/punch down instructions or you'll

get a REALLY dense loaf of bread!)

 

Whole Wheat Bread 2

5 cups milk

8 eggs

3 cubes butter or margarine

4 tbsp. yeast

4 tbsp. sugar

6-8 cups wheat flour

6-8 cups white flour

2 cups honey

In large bowl, put eggs, honey, sugar, and salt together and mix well. Heat on stove with milk and butter. Add milk to the

other ingredients and add the yeast to the warm, not hot mixture (if it's too hot, it'll kill the yeast). Add 6 cups of wheat flour

and mix well; if it is still really liquidy, add 2 more cups of wheat flour. Add enough white flour to NOT have the dough streaky

in color. Place in buttered pan and set aside to double in bulk. Punch down and place in greased loaf pans. Allow to

double in size once more. Bake in a 350 degree oven for 40-45 minutes. Remover from oven and turn out of pans onto a towel.

Butter the tops of the loaves and allow to cool.

 

Whole Wheat Bread 3

Combine and let rest for 10 minutes:

3 1/2 cups warm water

1 tbsp. honey

1 tbsp. yeast

Add:

2 cups whole wheat flour

2 cups white flour

1/2 cup honey

1/4 cup oil

2 tsp. salt

1 egg

Gradually add until stiff:

5-6 cups whole wheat flour

Knead until smooth. Place in a greased bowl (turning once to grease top). Cover and let rise in a warm place until

doubled. Punch down and form into loaves, place in greased pans. Cover again and let rise until double in bulk.

Bake at 350 for about 30 minutes.

 

Soft and Delicious Two-Hour Whole Wheat Bread

(makes 4 loaves)

5 cups warm water

2 tbsp. yeast

1/3 cup honey

1/3 cup oil

2 eggs

1/3 cup potato flakes

6 cups whole wheat flour

1 tbsp. salt

4-5 cups white flour

Dissolve yeast as per package instructions. Make a sponge using all ingredients, including salt. Use bread mixer or

hand beaters. Let rise about 10 minutes. Add remaining flour gradually as needed to make a soft dough. Knead on floured board and cover with plastic wrap and let rise until doubled. Punch down. Shape into four loaves; place in greased pans. Cover and let rise again until doubled. Bake at 350 for 30-40 minutes. Put hot bread on a towel to cool for a soft crust.

 

Wheat and Lightly Rye Bread with Cottage Cheese

1 envelope (1 tbsp.) dry yeast

2 tsp. salt

2 cups warm water

2 tbsp. honey

1 cup cottage cheese, mashed

1 1/2 cups rye flour

7-9 cups whole wheat flour

In a large mixing bowl combine the yeast and water and allow the yeast to dissolve, about 5 minutes. Stir the honey, mashed cottage cheese, salt and rye flour. Slowly add wheat flour until the dough pulls away from the sides of the bowl. Turn the dough onto

a floured surface and knead until it feels smooth and elastic, about 5-7 minutes. Divide the dough into two equal parts; shape,

and place in greased loaf pans. Cover with a clean dish towel and set in a warm place to rise. Preheat oven to 350. Bake 45-50 minutes or until done. Makes 2 loaves.

 

Cottage Cheese Cornbread

1 cup cornmeal

3/4 cup skim milk

1/2 cup cottage cheese, mashed

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 tbsp. sugar

1 egg

Stir together all ingredients until well mixed. Spoon into an 8 inch square greased cake pan. Bake in a preheated 425 degree oven for 20-25 minutes. Cut into squares.

 

Pinto Bean Wheat Bread

(makes 1 loaf)

1 cup bean puree made with pinto beans

1 cup lukewarm water

1 tbsp. honey

1 package yeast (1 tbsp)

2 tbsp. veggie oil

1 tsp. salt

2 cups whole wheat flour

3/4 to 1 1/2 cups all purpose flour

Bean puree: Put breans and some of their cooking liquid in blender. Blend on medium speed until smooth; stop occasionally to scrape down sides and stir beans up from bottom. Bean puree should be smooth in consistency (Grid down, be prepared to mash for a while!). Use immediately or refrigerate for 2-3 days. It will thicken as it cools. Freeze in an air-tight container for up to 6 weeks.

For this recipe you may also use reconstituted dried refried beans.

In a large bowl, combine water and honey, stirring to mix completely. Dissove yeast in honey/water mixture. Let stand until foamy. Stir in bean puree, veggie oil, and salt. Add whole wheat flour. Mix. Stir in all purpuse flour. Mix until dough is stiff. Turn out on lightly floured surface and knead until dough is soft and elastic. Return dough to bowl. Lightly butter top of loaf and let rise until doubled, about 45 minutes. Preheat oven to 350. Form loaf and let rise until nearly doubled in bulk and either bake in a loaf pan or on a baking sheet. Bake until golden brown, about 50 minutes. Remove from pan or baking sheet. Cool on a rack.

[TurtleMama]

Please forgive any spelling errors...I'm pooped! LOL

 

This is all I'm going to be able to post tonight, but tomorrow I'll post the sourdough recipes.

[Mt_Rider]

 

 

TurtleM....not knowing your plans for this, are you going to post the way to make cottage cheese [ingredient a couple of recipes] from the home storage like powdered milk? I have one but if you're doing this under categories, then we can wait for the Dairy Thread, right???

 

MtRider [sounds like a yummmy way to get extra protein into a bread product!! ]

[TurtleMama]

Oh, I know I have a cottage cheese recipe around here somewhere...but if you have one handy, posting it here would be a great idea in order to have it with the cottage cheese bread recipes!

 

I'll see if I can dig mine up tonight, but if you find yours first, please feel free to post it! And thanks for the suggestion...you're so smart!

[Amishway Homesteaders]

more great postings!

may have to make a new 'binder' for just this kind of listings?

 

another thing you can do is add 1 1/2 cups of potato flakes to any basic bread. Adds flavor and richness - and good for you too!

[sassenach]

Sounds good, thanks! Glad to see the recipe for pinto beans in the bread too, as I have dehydrated pinto bean flakes and can use those. Would add vitamins and protein levels and a tad different flavor I bet.

[Mt_Rider]

"And thanks for the suggestion...you're so smart! " Usually people who live with me decide I'm Pain-In-The-Neck DETAIL-ORIENTED.

 

 

 

OK...Cottage Cheese from powdered milk:

 

Can be made from any milk - fresh [whole/skim] or powdered. Full of protein and calcium.

 

1 rennet tablet [or Junket tablet..available in grocery near pudding usually]

1 gal. milk [rehydrated from powder or fresh]

1 pt. buttermilk or yogurt [...now you need those recipes -- see Dairy thread ]

 

-Dissolve rennet tablet in warm water

-Pour milk into large heavy pot and heat to 90 degrees F.

-Add buttermilk or yogurt, stirring to mix. Then add dissolved rennet. Cover pot and leave overnight in a warm place.

 

-Next day, a gelatinous, almost solid mass, like firm yogurt, has formed in the pot. This is the curd. With a silver knife, cut through this curd to break it into small pieces.

 

-Set the bowl with the curd into a pan of warm water and bring the curd up to 110 degrees F. Shake the bowl gently while it is being heated to help distribute the heat more evenly throughout the curd.

 

-When the curd temperature reaches 110 degrees, turn off the heat, leaving the cheese bowl in the water for about 30 minutes. Then pour the cheese into a cloth bag or several layers of cheesecloth and hang it up to drain.

 

-When the curds have drained, mash the cheese with a fork, work in a little sweet or sour cream if you used skim milk, or moisten it with a little yogurt if you don't want the extra fat. You now have Basic Cottage Cheese.

 

....exerpt from Making the Best of Basics by James Talmage Stevens [a book I HIGHLY recommend!!! ]

 

There are other methods too...but I need my dairy reference book back from dear friend first...

 

 

MtRider [...I'll post this on the MILK thread too , along with yogurt, etc ]

[sassenach]

bump! ( cottage cheese recipe included, thanks, I love cottage cheese ! )