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Thread: Recipes For Bread Varieties To Try During Isolation Reply to Thread
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Topic Review (Newest First)
03-30-2020 02:11 PM
Chickensittin Here is a link for a teaching video called Isolation Baking produced by King Arthur flour. It's pretty good for those who haven't done much baking. There are demonstrations to make two types of bread. The first is No-Knead 6 fold French bread and the second is for baking flour biscuits. The recipes are posted under the video description.
03-29-2020 08:46 PM
Sharkbait
Quote:
Originally Posted by IamZeke View Post
Post the AAR.
Will do.
If I can get this lousy camera to function there will be BDA
03-29-2020 07:16 PM
IamZeke
Quote:
Originally Posted by Sharkbait View Post
Gonna give that a try tomorrow
Post the AAR.
03-29-2020 06:43 PM
SoJ_51
Quote:
Originally Posted by Snarkbait View Post
There's a reason they feed that to 3rd world soldiers, normal folk don't eat that crap.
a) Wait.. so you're "normal"? I'm sorely disappointed.. Pretty sure this lot, herein, are fairly 'off'.. Which is a good thing, in my book... Furthermore...

b) ..Nah, they don't feed This (salient-word in my post was "variant"..) to scrubs:

- 3c 'Maseca'
- 1/2c Quinoa (Fwiw, we prefer to use / like 'Bob's Red Mill' brand..)
- 1/4c Amaranth ( " )
- 1 tsp Salt
- 2-3c water..

..Great flavor, awesome with almond milk / coffee, highly-Proteineous, keeps very well.. I'll assume all the breadmakers, herein, already well-know how you'd typically make 'hardtack'.. For those that might not, see here: https://www.survivalistboards.com/sh...4&postcount=11

..Fwiw
jd
03-29-2020 03:56 PM
francessanne
Quote:
Originally Posted by Jojo View Post
Ok muffins, not FRY bread. That makes more sense.
you can fry it...i was just cooking other things and the muffin tin was one way to do it quickly...i enjoyed them this way...had 2 for breakfast with non salted butter and raspberry jam and scrambled eggs...they re a little more dense than corn muffins this way. recipe was for 'fry bread'...so that s what i continued to call it..
03-29-2020 03:51 PM
francessanne
Quote:
Originally Posted by IamZeke View Post
Interesting. My hate of the taste of mayo as a spread and salad mixer has made me completely ignore its other possibilities.
no taste of mayo in the fry bread at all...id say give it a shot if you have any mayo in the house...if you hate it you didnt waste a lot of bread making supplies...it's not like you used 6 cups of flour and yeast...
03-29-2020 03:47 PM
Sharkbait
Quote:
Originally Posted by IamZeke View Post
Interesting. My hate of the taste of mayo as a spread and salad mixer has made me completely ignore its other possibilities.
Gonna give that a try tomorrow
03-29-2020 03:42 PM
Jojo
Quote:
Originally Posted by francessanne View Post
yup jojo here s the details:

1 cup all purpose flour
1 tsp of baking soda
1/4 to 1/2 tsp of salt
1/2 cup milk
2 Tblsp of mayo

combine all ingredients spoon into greased muffin tins...350 degrees until golden brown...about 15-20 minutes makes about 5 muffins
Ok muffins, not FRY bread. That makes more sense.
03-29-2020 03:36 PM
francessanne
Quote:
Originally Posted by MikeK View Post
Don't feel bad. I've never had any form of fry bread that I know of. So you're light years ahead of me!
fry bread, sometimes called cloud bread, navaho fry bread, etc...i still have a about a loaf of bread in the house and im not going shopping...but this is quick to have with breakfast or maybe some tuna for lunch. i had mine with eggs, sweet butter and raspberry jam...a nice warm cuppa coffee...2 days ago.

next time will be sweet...ill let you know how it turns out.
03-29-2020 03:31 PM
francessanne
Quote:
Originally Posted by Jojo View Post
Wait - WHAT Mayo in fry bread?? Well there is a variation on fry bread I have never heard. Details please.
yup jojo here s the details:

1 cup all purpose flour
1 tsp of baking soda
1/4 to 1/2 tsp of salt
1/2 cup milk
2 Tblsp of mayo

combine all ingredients spoon into greased muffin tins...350 degrees until golden brown...about 15-20 minutes makes about 5 muffins. btw i used pam to spray into my muffin tins...you might want to try something else.

for the bannock use the same recipe..swopping out the butter for mayo, water for milk in the same amounts. add 1 teaspoon to a tablespoon of sugar depending on how sweet you d like it, 1 tsp of vanilla and then fry it on the top of the stove--cast iron preferably until golden brown. (pat it out to about 1/4 inch thick).

it s the fastest bit of bread i can make. i dont know how people spend HOURS baking bread...first rise, second rise...uggh. i dont have that patience...enjoy
03-29-2020 03:18 PM
Sharkbait
Quote:
Originally Posted by SoJ_51 View Post
..Any love for Hardtack-variants, herein? It's.. bread-ish... Lemme kno, if so..

.02
jd
There's a reason they feed that to 3rd world soldiers, normal folk don't eat that crap.


94B
03-29-2020 12:20 PM
Jojo
Quote:
Originally Posted by Nomad, 2nd View Post
https://oureverydaylife.com/bake-mayonnaise-21615.htmlI stocked lots of mayo and ghee to replace butter and eggs while baking.
I cook with mayo also. I do the fish that was mention and my fav choc cake recipe has mayo and Amaretto. But since fry bread has neither fat or eggs...I am curious about where the mayo comes in. Now, don't get me wrong, I have seen some wild variations, even tried a few, but mayo is definitely thinking outside the box.

Quote:
Originally Posted by MikeK View Post
Don't feel bad. I've never had any form of fry bread that I know of. So you're light years ahead of me!
OMG Have you had sopapillas? It's the sweet version. There are hundreds of variations, depending on tribe and location and $$$ contests at powwows for making it every year. (well maybe not THIS one)
Let me start you off with the basics.

Fry Bread (Osage style)
Sift together in a large bowl: 2 cups of all purpose flour, 1/2 t salt, 1/2 t sugar and 1 heaping teaspoon of baking powder. Mix well. Mix 1/2 cup milk and 1/2 cup warm water together and add gradually to the dry ingredients mixing as you go. Use a little extra flour so you can handle it well if you need to. Let the dough rest 15 min. Pull off golf ball to baseball sized pieces (for NDN tacos) and pat them out on a lightly floured surface or with your hands until they are @ 1/4 - 1/3" thick. Just before dropping them in the fat, stretch them a little bit. Deep fry until golden brown.

Video included so you can see a variation and most of all the technique.
03-29-2020 11:15 AM
Sharkbait My breads are all variations on a basic theme.

It all begins with the starter, which should be in the fridge.
Excepting corn tortillas , those are different, there should also be masa in the fridge .

A small loaf is a marvel of simplicity .

https://youtu.be/eFrEgyTZvV0
03-29-2020 08:23 AM
Turtle'sPace
Quote:
Originally Posted by Nomad, 2nd View Post
https://oureverydaylife.com/bake-mayonnaise-21615.html


I stocked lots of mayo and ghee to replace butter and eggs while baking.
Thanks. Since I sold my chickens and have to buy eggs, I'm going to buy extra mayo when I restock my pantries this summer. (I'm in lockdown mode for a few months due to being high risk.)

One of my favorite ways to bake salmon fillets is to top with mayo, then add seasoning and/or a crumb topping.
03-29-2020 05:47 AM
IamZeke
Quote:
Originally Posted by Nomad, 2nd View Post
https://oureverydaylife.com/bake-mayonnaise-21615.html


I stocked lots of mayo and ghee to replace butter and eggs while baking.
Interesting. My hate of the taste of mayo as a spread and salad mixer has made me completely ignore its other possibilities.
03-29-2020 03:08 AM
Nomad, 2nd
Quote:
Originally Posted by Jojo View Post
Wait - WHAT Mayo in fry bread?? Well there is a variation on fry bread I have never heard. Details please.
https://oureverydaylife.com/bake-mayonnaise-21615.html


I stocked lots of mayo and ghee to replace butter and eggs while baking.
03-29-2020 01:03 AM
Eddie_T I think I'll start making yeast breads again with the breads I like costing $3.49 per loaf and not having the yeasty smell and taste I like.
03-28-2020 11:17 PM
MikeK
Quote:
Originally Posted by Jojo View Post
Wait - WHAT Mayo in fry bread?? Well there is a variation on fry bread I have never heard. Details please.
Don't feel bad. I've never had any form of fry bread that I know of. So you're light years ahead of me!
03-28-2020 09:21 PM
roseman Mi wife has been making a loaf every other day for the last several weeks. It's a treat to have fresh bread and inexpensive too compared to the prices and availability around here.
03-28-2020 07:58 PM
Sharkbait
Quote:
Originally Posted by IamZeke View Post
Spell it out for readers who haven't made bread before, not just mention it.

What is simple once learned isn't simple if you've never done it.

You should have seen my kitchen ages ago when I made my first tries at soda bread.

It looked like I had ax murdered the Pillsbury Doughboy and his entire family.
A tutorial for garlic naan
https://youtu.be/wmbpOb9neLY
This
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