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

It's also good to try it out now. I am a professional baker and can tell you that it works, it's easy and tastes like bread should!

I like to experiment with adding herbs to the dough like garlic and onion powder, oregano, basil, thyme etc. Tried raisins and cinnamon...fantastic!

Have also made this in an outdoor clay oven and yay!

* 1 1/2 tablespoons yeast
* 1 1/2 tablespoons salt coarse salt.
* 3 cups water
* 6.5 cups flour ( I like 1/2 and 1/2 white and cracked wheat), more for dusting dough.
* Cornmeal

1. In a large bowl (I use a pail and a loosely applied lid), mix yeast and salt into 3 cups warm water. Add flour, and stir to combine completely. Let dough rise in a warm place for at least two hours, until it rises and collapses (up to 5 hours – or even overnight won’t hurt it). The dough may be baked at this point, or refrigerated for later use.

2. Cover dough, but make sure it is not airtight – gases need to escape – and place in fridge. When you are ready to use it, throw a small fistful of flour on the surface and use a serrated knife to cut off a piece of the size you desire. (recommend a 1 pound loaf – which means cutting off grapefruit-sized piece of dough). Turning the dough in your hands, stretch the surface of the dough and tuck in under. The surface will be smooth, and the bottom with be bunched.

3. Dust a pizza peel (or any flat surface – I use a rimless cookie sheet) with cornmeal. (This prevents sticking, and adds a nice, rustic crunch. You can use flour instead, but you’ll need to use a very generous dusting). Allow dough to rest in a warm place for 40 minutes – longer (up to an hour and a half) if you use some whole wheat flour in place of the white, or if you make a larger loaf.

4. Twenty minutes before baking, preheat oven to 450 degrees with baking stone (or overturned baking sheet) inside on the middle rack, plus a shallow pan on the top rack. Throw a small fistful of flour over the dough, slash it 2-4 times with a serrated knife (in a cross, a tic-tac-toe, or a fan), and slide it into the oven, onto the baking stone. Throw 1-2 cups of tap water into the shallow pan, and quickly shut the oven door to trap steam inside. Bake for 30 minutes, or until crust is well browned and bread sounds hollow when you knock on the bottom.

so who provides the electricity for the fridge and gas for the stove during the times ahead ? I know the sekeret power fairy , right ?

you stupid canuck fuck

How To Make An Earth Oven: [link to www.google.com]

Recipe scaled-down-- made as needed, no fridge necessary. Bake it all, and save a loaf or two... barter/sell the rest.

Also worth knowing: A good sourdough starter, fed properly, keeps fine in a Mason jar set in a bowl of water in a cool, dark cupboard in a southern US home with no AC in Summer for at least four days, from my own experience. I baked bread every day in a power outage. If you have a spring house, or a root cellar, this dough will overnight fine in a covered bowl. Put its covered contained in the water-- not covering it, or in a root cellar-- put its bowl in a larger bowl of water. Anything like this, if kept at under 60-degrees F will overnight just fine.

Excellent bread recipe!

Does anyone have advice on keeping yeasts alive when the power goes out?

so who provides the electricity for the fridge and gas for the stove during the times ahead ? I know the sekeret power fairy , right ?

you stupid canuck fuck

Hey American ASSWIPE!

Notice the "CLAY OVEN" reference? Too stupid and lazy to read before posting is my guess.

Name calling aside guys. If you don't have a clay oven, you can use a campfire. Place your bread dough into a dutch camp oven in the hot embers placing the embers on the lid as well. Cooks wonderful bread.

so who provides the electricity for the fridge and gas for the stove during the times ahead ? I know the sekeret power fairy , right ?

you stupid canuck fuck

Great thread OP! So glad you kept it alive or I would have missed it. Well done!

I have been dehydrating and storing food for awhile now and then began looking for recepies and what to do with whole grains etc.

Here is a great site with lots of info on dehydrating and storing foods with lots of resourses linked. I especially love the LDS cannery links where you can buy food at cost and can in #10 cans at their location for a small donation.

[link to www.dehydrate2store.com]


This Lady (Tammy) has a fantastic recipe for Bread that I have made several times and absolutely love it! I make several batches and freeze the dough and make it as I need it.


[link to www.dehydrate2store.com]




I made a New Years resolution that I would make my own bread for the next year and so far have had no problems keeping it.

You are so welcome. Here is another great link to a master of making bread. I am intrigued about the idea of using spent grain from making beer to make bread with.

Enjoy!



[link to www.ted.com]

another good bread making site that I found is here:


[link to www.youtube.com]


Videos about sour dough starters and a lot more.

That led me into beer making........another new endevor.
Seeing how beer is basically liquid bread (plus hops) and bread is basically solid beer (minus hops).

Thanks again friend!