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 Post subject: Food Item: Bread
PostPosted: Mon Dec 11, 2006 4:47 pm 
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Joined: Tue Nov 21, 2006 2:42 pm
Posts: 2467
Learn how to bake bread on your grill

Image

http://www.preparedpantry.com/GrillBread.htm

-SNIP-

Image You can bake nearly anything with a covered grill. (If your grill doesn't have a cover, improvise with a large inverted pot.) The heat rises and circulates in the covered area just as it does in your oven. The heat source can be charcoal, gas, or even wood. We prefer gas because it is easier to control and does not impart a smoked taste to the bread. Since it is hottest near the flames, elevate the bread even if you have to improvise. In our grill, there is a secondary shelf for baking potatoes and such. --- CONTINUED at LINK, above ---

(This item has been cross-posted into: Cooking Without Electricity)


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 Post subject: Where to Buy Mixes
PostPosted: Mon Dec 11, 2006 5:46 pm 
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Joined: Tue Nov 21, 2006 2:42 pm
Posts: 2467
Originally posted by HoosierMom at http://www.avianflutalk.com/forum_posts ... D=964&PN=2

For those who have an "Aldi's" groc. store. Today I found boxes of Irish Soda Bread ready to make in a box for 19 cents a box. Makes 15 servings @120 cal. per serving. Regular price around $1.79/box. !


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PostPosted: Sun Sep 16, 2007 7:22 pm 

Joined: Mon Dec 11, 2006 7:05 pm
Posts: 261
Location: Pennsylvania
Hat tip to Kr105 on P4P

The Prepared Pantry folks have come out with an "Emergency and Outdoor Bread Manual" which expands on their bread on the BBQ instructions. Here is the link:

http://www.preparedpantry.com/downloads ... _Guide.pdf

PS They also offer a baking course online (go to their home page to register for free.) If you have not tried their bread mixes - they're wonderful!


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 Post subject: Re: Food Item: Bread
PostPosted: Thu Mar 17, 2011 4:07 pm 
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Joined: Tue Nov 21, 2006 2:42 pm
Posts: 2467
Bread: Freezing Bread

Blog: My Year Living on Food Storage

Freezing Foods
http://eatingfoodstorage.blogspot.com/2 ... foods.html

-snip-

Image First off I freeze my bread dough. I make enough for 6 loaves once a week, bake 2 right away and freeze the rest in individual loaves. The key to this I have found, is letting the dough you are going to freeze, rise in the fridge. So I put the dough for the loaves I'm going to freeze in a large bowl and cover with a towel, then I put it in the fridge to rise at least an hour. Then I punch it down, divide into separate loaves and roll them up in greased saran wrap, and put them in the freezer. Even at that, they will continue to rise in the freezer. If they happen to grow larger than your loaf pan, it's ok, it softens quickly and you can reshape for your pan. Just let frozen dough rise until double and bake as usual. Of course you can just bake all your loaves at once and then freeze but I don't have that many loaf pans, and I just LOVE the smell of fresh baked bread several times a week in my house.


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 Post subject: Re: Food Item: Bread
PostPosted: Fri Aug 12, 2011 2:10 pm 
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Joined: Tue Nov 21, 2006 2:42 pm
Posts: 2467
Image Hat Tip to 'tortminder' @ SurvivalistBoards.com:

Image

http://www.survivalistboards.com/showpost.php?p=3098289&postcount=27

As earlier posters have stated, although it is possible for the fat to go rancid, the biggest problem with storing any self-rising baking mixture is off-gassing of the baking powder. Better to store the primary components and use as necessary... like in Old Fashioned Southern-Style biscuits:

Southern Buttermilk Biscuits

4 Cups all purpose flour (can be white or wheat)
1 Tbsp + 1Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Salt
1 Tsp Sugar
1 Stick of Butter (not melted cut into chunks)
2 Eggs
1 3/4 Cup Buttermilk

Mix all. Do not melt your butter mix it into your flour by hand add all Ingredients let sit for 5 mins. to settle. on a floured surface knead out your dough be careful not to over knead your dough the less you handle it the better. Oh and you will be able to see the Butter chunks in your dough this is fine it makes your biscuits really butterry and moist. You can use a roller or push your dough out by hand ( i use my hands ) if you want thick biscuits that tower, roll your dough out thicker I roll mine out to an 1/2 inch cut you biscuits with a biscuit cutter or a glass. Personally I use a glass works the same.

Major Tip: Don't twist your cutter when pressing into the dough raise the cutter straight out of the dough. If you twist you seal the edges of your biscuits making them not able to rise.

Place on a greased pan or buttered pan and place in oven for 400 F for 15 to 25min.


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 Post subject: Re: Food Item: Bread
PostPosted: Thu Jan 05, 2012 5:37 am 
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Joined: Tue Nov 21, 2006 2:42 pm
Posts: 2467
Home Made Bread-Simple Recipe

Image

Homemade bread – cheap!!!
http://modernsurvivalonline.com/homemade-bread-cheap/

Bread – I love it.

Any diet that says “Sorry – no bread, no way, no how!” isn’t going to have me following it.

After the fan turns a variety shades of brown I suspect it might be a tad bit difficult to go to the local market and pick up a loaf. However, it is not difficult to store the raw ingredients to make bread – from “scratch”. --- CONTINUED at LINK, above ---


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 Post subject: Re: Food Item: Bread
PostPosted: Tue Jan 28, 2014 5:23 am 
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Joined: Tue Nov 21, 2006 2:42 pm
Posts: 2467
Breads-Storage and/or Recipes to Make Your Own

Image

Putting the Foods You Love Into Food Storage
http://everythingunderthesunblog.blogspot.com/2008/11/book-2.html

The question most often asked about solar cooked bread is, “Does it brown?” The answer is yes. It bakes and browns beautifully. As with all other foods, breads take almost twice as long to cook in a solar oven. They will bake in a cooler oven (200 ) but hotter ovens are best. Cooking times and temperatures will always depend on how hot your solar oven is. Pint references are connected to cooking in pint jars.

Cinnamon and Raisin Bread makes 1 loaf or 3-4 pints.
1 recipe wheat bread (use white wheat if possible) 1/8 c butter, 2 tsp cinnamon, 2 Tb sugar, ¼ c raisins.
Make the bread recipe and before you roll it into a loaf, spread the butter on the dough, sprinkle on raisins and a mixture of sugar and cinnamon. Roll it up, place in loaf pan or jars and bake until browned.

Cornbread
makes one 8x8 pan or 3-4 pints.
1 2/3 c flour, 1 2/3 c yellow cornmeal, 2/3 c sugar, 2 “eggs”, 5 tsp baking powder, ¼ c dry milk,
1 tsp salt, 1/3 c melted shortening, 1 ¼ c water.
Make your “eggs”. Melt 1/3 c shortening. Mix the flour, sugar, baking powder, salt and dry milk in a large bowl. Stir in the cornmeal until well blended. Add “eggs” and water and stir until the batter is smooth. Gently stir in the melted shortening just until blended. Do not over-stir. Pour into your greased pan or jars and bake for 60 to 80 minutes or until browned.

Oatmeal Raisin Muffins makes 12 muffins.
1 ”egg”, 3 tsp baking powder, ½ c milk (1/8 c dry + ½ c water), ½ tsp salt, ½ c raisins, ¼ tsp ground nutmeg, ½ c melted shortening, ½ tsp cinnamon, 1/3 c sugar, 1 c white or wheat flour, 1 c rolled oats.
Melt the shortening. Make your “egg”. Mix “egg”, milk, raisins and shortening. Stir in remaining ingredients and stir just until moistened. Fill muffin cups ¾ full or mason jars just over half full. Bake until browned.

Wheat Muffins makes 12 muffins.
2 c wheat flour, ½ c melted shortening, 1 c sugar (or brown sugar), 1 “egg”, ¼ tsp salt,1 tsp vanilla, 1 tsp baking soda, 3/4 c water, 1/3 c dry milk, ¼ c raisins.
Melt shortening. Make your “egg”. Mix dry ingredients in a bowl. Mix liquid ingredients, raisins and “egg” and pour over the dry mixture. Stir just until moistened. Spoon into greased muffin tins or fill mason jars to just over half full. Bake until browned.

Whole Wheat Bread makes one loaf or 3-4 pints.
2 tsp yeast, 1 c water, 3 c wheat flour, 1 ½ tsp salt, 2 Tb applesauce or shortening, ¼ c sugar or honey.
Solar oven: Warm ¼ c of the water, stir in the yeast and let it dissolve. Add to yeast mixture: 2 c of the flour, the melted shortening, sugar, salt and the rest of the water in a large bowl. A little at a time, add enough of the rest of the flour, kneading until smooth and elastic. Cover the bread and let it rise until doubled in size. Punch down the dough, shape it into a loaf, place into a greased pan or jars, cover and let it rise again until doubled. Bake for 45-60 minutes or until browned. For a regular oven, bake at 350 for 25-30 min.

365 Loaves of Bread Whole Wheat Bread - 1 loaf per day - Total for One Year
-
2 c wheat (3 c flour) x 365=730 c (12 c / #10 can)
61 #10 cans white wheat
-
1 c water x 365 = 365 c (16 c / gal)
23 gal of water
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1 ½ tsp salt x 365=547 tsp (117 tsp/container)
4 2/3 containers of salt
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2 Tb melted shortening x 365=730 Tb (17 Tb/c, 2 ¼ c/#)
19 # shortening

¼ c sugar x 365=91 c (2 c=1#)
46# of sugar
Or
1/4 c honey=91 c (13 oz=1c=74# honey)
74 # honey
-
1 Tb yeast x 365=365 Tb = (48 Tb/#)
8# of yeast
-
Follow instructions for whole wheat bread.


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 Post subject: Re: Food Item: Bread
PostPosted: Mon Feb 17, 2014 3:38 am 
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Joined: Tue Nov 21, 2006 2:42 pm
Posts: 2467
Learn how to bake Pizza on your grill

Image

How to Bake a Perfect Pizza on Your Grill
http://www.preparedpantry.com/Pizza-On-A-Grill.htm

Image It’s easy to bake pizza on your grill. Pizzas are baked quick and hot—perfect for the grill. You can have picture-perfect pizzas from your grill in no time.

Pizzas make great summer food but no one wants to heat the oven up to 400 degrees in the summer. That’s okay—fix it on the grill. Not only is it the slick way to bake pizzas in the summer, you’ll really impress your friends and family—a backyard magician.

You will need --- CONTINUED at LINK, above ---


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