This bread recipe could be the difference between starving and eating in the times ahead.

anyway well anyway here

[link to www.kelloggs.nl]

To the Canucks, I recommend putting some Red River Cereal away for a rainy day.

[link to www.canadasfood.com]

No Yeast Pita Bread:

Did this while camping once. Delicious! Got the recipe off the net somewhere. As simple as it gets.

Recipe Pita Bread #1

3 cup white flour
1 tsp salt
1 cup Warm water
Vegetable oil

Combine the flour and salt; stir in enough warm water so that the dough pulls away from the sides of the bowl and ceases to be sticky. Stir till smooth. Knead for 5 minutes.

Divide dough into 12 equal portions and shape into smooth balls. Cover with damp towels and let rest 5 to 10 minutes. Press each ball flat and roll into a 6" or 7" circle. Lightly oil a griddle or skillet. Gently stretch each round as thin as possible. Cook about 90 seconds. Pitas will be brown and bubbly spots will appear at the bottom. Turn over & brown the other side.

Remove from griddle and immediately wrap your pitas in towels.

Absolutely! Hated it when I was a kid and still don't like it much but it can be a lifesaver. Cheap, sticks to your gut and keeps you warm. Thanks!

Last Edited by Jude11 on 02/21/2011 08:14 PM

100% flour includes Barley flour these days.

CHECK YOUR INGREDIENTS.

I hated it as a kid too!

Now I make it and put a little bit of butter on it and eat it like that.

I also use it cooked in bread baking.

It ain't so bad. I know that if I am every truly hungry, it will taste like heaven!

Storage of flour:

1. Put flour in strong, food grade plastic bag. I use air tight pails as the pails will be very valuable for other uses as well. If the flour bag is packaged in paper, put the whole bag inside a food grade plastic bag or pail.

2. Remove excess air from bag.

3. Freeze flour for two days, if possible, 48 hours, to kill off weevils or insect eggs in the flour.

4. Keep in cool, dark place to prevent insects from getting at the flour and to prevent sunlight from spoiling the flour.

Rice flour will develop weevils quickly if not stored properly but not to worry. Put outside if it's winter and freeze the little buggers. If times are really hard, remember these are little bits of protein. Just bake them in the bread. Seriously.

Thanks for all the good information, everybody.

On a technical note, people in Canada, the uSA and Mexico are all Americans. Canadians will have to call us Yankees or something like that.

I was in a store in MEC Co-op in Canada (I'm a member) and a Yank was asked if he was a member. He said something like no,I'm an American. Then a Canadian came out of nowhere screaming about how Canadians are Americans, too.

That being said, I have to agree that there are a lot of Yanks who have reading and writing problems.

Agreed. Thanks.

Actually, when you are sharing bread recipes for a coming disaster, the border and monikers don't seem all that important. Only the bread. :)

Babwa Wawa's Wice Weevil Woaf - gotta wuv it.

And a new product is born! LOL

Jude,

For right now while there is shortening, a much less expensive
homemade Bisquick Mix. I am going to try your bread recipe,
thank you.

HOMEMADE BISQUICK MIX

6 C flour
3 T baking powder
1 T salt
1 C vegetable shortening (Crisco)

1. sift flour, baking powder and salt
2. cut in shortening with pastry blender or knife until mix
resembles crumbs
3. store mix in a tight container in the frig - up to four months

makes 7 cups

Hey OP,

I'll look into that Bannock recipe...

when shtf, there may be no yeast available...

Thanks

It works for me.. generator and propane back up.. You will be shot for stealing bread.. I can just tell..

Just voted 5 for ya OP

Thanks for the input!

Research wild yeast. Yeast spores are actually floaring around your head right now-they are dispered naturally in the air. You can start your own "starter" with flour water and sugar. Warmth helps the naturally occurring yeast to develop and grow.

This from: [link to joejaworski.com]

To capture wild yeast, place one cup of bread flour and one cup of water in a glass jar. Cover the jar with a fine mesh (a knee-hi stocking works well) to let air in but keep bugs out. Place the jar outside where it can receive some fresh air and some breezes. Best location is a shady spot. Let it set for three or four days. Stir one or twice a day. If it is cool outside ( 35F(2C) to 60F(16C) ) you will see very little or very low activity in your starter until you bring it indoors and warm it up. If it is less than 35 deg F, wait until warmer weather before trying to capture yeast. If the starter turns pink or dark grey in color, it has become moldy and you should discard it.



If you see no bubbles in the mixture after a few days, discard it and try again. If you see lots of bubbles in the surface of the mixture, congratulations! Feed the yeast with another cup of flour / water mixture and let it ferment indoors for another 12 hours or so. After that, try an experimental loaf. Even though you may not live in a place famous for sourdough, you will be surprised how tasty native yeast can be.

I never use white flour. I only use whole wheat flour. All my baking turns out good with whole wheat flour and it is better for you too. White flour is constipating. So is white rice.

Yup, heard of this many times tho haven't tried it yet. Will be doing this soon. My wife has done this to make yogurt. Worked for her.

Thanks!

Last Edited by Jude11 on 02/21/2011 09:00 PM

I use a combination of both as well as multigrain. Yum!

u breadtards are wasting your time.

You're welcome! I bake bread often and did try this once.
My mixture did get moldy and I threw it out. Time went by
and I did not try again.


I think I will try it too!

i read to the end
just to make sure you didn't tell the stupid yank how to call down the sekeret electric fairy

it's only sekeret if we keep this to ourselves

good work dude ahhh jude

pitas is bannock

What a caveman.

Elaborate....

A lot of people are going to lose weight and regain their figures if things get tough food-wise.

Look how clean and slim Canadian females are, compared to unwashed American tarts!

Thanks for info Op! I will try this and prepare :-)

My wife is the Gluten Free master in our house so I'll ask her to post some info on this as well. In the meantime, if anyone can jump in with some GF recipes, tips or tricks, I'm sure many will be pleased. After all, Celiacs will need bread too.