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Old 03-28-2020, 04:30 PM
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Default Recipes For Bread Varieties To Try During Isolation



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With store bought a little harder to come by and some new bakers out there, I thought a bread recipe thread would be a good diversion. Baking is a great way to relieve boredom and stress and everyone in the house benefits from your therapy session
Please post your favorite recipes.

Focaccia Bread
1 cup sifted all-purpose flour
teaspoon salt
1 teaspoon dry active yeast
1 teaspoon sugar
1 1/2 tablespoon olive oil
1/2 cup warm water you may need less
Coarse salt to taste
1 tablespoon rosemary fresh or dry (try basil or oregano)
1 tablespoon olive oil

In a small bowl, add the water, sugar, and yeast, mix and then cover for ten minutes. After ten minutes if the mixture formed a froth then go ahead with the next step.
In a different bowl, add the flour and the salt, then gradually add the yeast mixture and knead.
Knead for 5 minutes, when the dough is smooth and not sticky, add the olive oil and knead for three more minutes. Cover the dough and let it rise in warm place for an hour and a half or until it is double in size.
Punch the dough and knead for 1 minute.
Pat or roll the dough into a triangle, round, or square shape, place it on a lightly greased baking sheet. Make the dough quarter of an inch high if you want crispy focaccia, or make it an inch high for thicker focaccia bread.
Preheat oven to 375 degrees.
Cover the dough and let it rise again for 30 minutes.
Using your fingers make few dimples on the surface of the dough.
Brush the dough with olive oil. Sprinkle with salt and rosemary.
Bake the focaccia bread for 12 to 13 minutes, until it is golden in color and has reached your desired crispness.
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Old 03-28-2020, 05:40 PM
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For those new to bread making and want something that is easy and not a flat bread.

Soda Bread

Preheat oven to 400F

Add 2 tablespoons white vinegar to large measuring cup and fill to 2 cup mark with milk and let set a minute.

Combine dry ingredients in a bowl:
4 1/4 cups all purpose flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar

Make a well in the flour mix and pour in the soured milk. Mix with fork until it starts sticking together.

Flour your kneading surface and divide the dough because this makes two small loaves.

Knead the dough several times, pausing to flour occasionally to avoid sticking.

Shape into two round loves and score a deep X on the top of each.

Paint tops with melted butter as option. Sprinkling with herbs is also fine to try.

Bake on fine mesh rack for around 35 minutes. You'll have to learn your oven to judge the perfect timing.

Remove and let completely cool.


You can use milk powder to make the needed milk. Just be sure to mix up the day before.


Other than the butter and herbs options you are using very basic stores that preppers should have.

Flour (or a way to make it), Milk (UTC cartons or dry), salt, sugar, baking soda, and white vinegar are all very essential prep stores.


This is a great recipe to learn basic bread making. Mixing and kneading are practiced and you learn to get the feel for how your oven bakes bread. Failures only use very affordable stores. With batch turn around, including cooling, of around an hour you could get in several runs in an afternoon to refine your abilities and learn your oven quirks. Practice this and get good enough and you will be ready for tackling more advanced yeast or baking powder breads, like the one JoJo just put up.

This bread doesn't taste anything special. It's just basic rustic bread. But paired with a bowl of slow cooked beans it is still very satisfying.
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Old 03-28-2020, 06:18 PM
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Flat breads on the stove top.
Tortillas, pitas, Lebanese mountain bread.

Working a small dough is just easier
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Old 03-28-2020, 06:25 PM
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Originally Posted by Sharkbait View Post
Flat breads on the stove top.
Tortillas, pitas, Lebanese mountain bread.

Working a small dough is just easier
dont forget bannock or fry bread...practically the same recipe. bannock is made with water...fry bread with milk...bannock with butter, fry bread with mayo...all the same measurement. bannock has the addition of sugar and vanilla...fry bread is salt only...you might get bored with one savory and want to try the other sweet
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Old 03-28-2020, 06:26 PM
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Originally Posted by Sharkbait View Post
Flat breads on the stove top.
Tortillas, pitas, Lebanese mountain bread.

Working a small dough is just easier
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.
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Old 03-28-2020, 07:22 PM
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Originally Posted by francessanne View Post
dont forget bannock or fry bread...practically the same recipe. bannock is made with water...fry bread with milk...bannock with butter, fry bread with mayo...all the same measurement. bannock has the addition of sugar and vanilla...fry bread is salt only...you might get bored with one savory and want to try the other sweet
Wait - WHAT Mayo in fry bread?? Well there is a variation on fry bread I have never heard. Details please.
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Old 03-28-2020, 07:58 PM
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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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Old 03-28-2020, 09:21 PM
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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.
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Old 03-28-2020, 11:17 PM
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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!
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Old 03-29-2020, 01:03 AM
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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.
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Old 03-29-2020, 03:08 AM
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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.
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Old 03-29-2020, 05:47 AM
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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.
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Old 03-29-2020, 08:23 AM
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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.
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Old 03-29-2020, 11:15 AM
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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
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Old 03-29-2020, 12:20 PM
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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.

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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.
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Old 03-29-2020, 03:18 PM
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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
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Old 03-29-2020, 03:31 PM
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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
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Old 03-29-2020, 03:36 PM
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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.
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Old 03-29-2020, 03:42 PM
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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.
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Old 03-29-2020, 03:47 PM
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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
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