Emergency Preparedness Conference

Check out this conference and attend, if you can.  
http://www.freefood2go.com/expo.php

Announcements

Sisters please mark your calendar for our next activity April 4th at 6:30 pm at the church.  Don't forget the challenge (write down all the money coming in and all of your expenses) so you can be entered into the drawing for a prize.  Bring the list of income and expenses to the activity.  We will be teaching you how to set up your budgets. If you have mastered budgeting please come so you can share your tips.  For the tasting table please bring something you make with your bread dough other than a loaf of bread for us to sample.  Don't forget to bring one copy of the recipe so we can put it on the blog.

All the recipes we've received are up, so if you didn't give me a copy of your recipe email it to Mindy Carruth (mindycarruth@gmail.com). Also if you haven't been contacted to make bread and you signed up please contact Laura R.  Thanks!

March Goals

"The Lord has warned us of famines, but the righteous will have listened to the prophet and stored at least a years supply of survival food."   Ezra Taft Benson


Spiritual Goal:  Have family prayer at least once a day.  Twice is better.


Priesthood/Provident Living Goal:  Learn a new skill or read a book pertaining to your career.


Storage Goal: 

• 50 cans soup, stew, chili, or spaghetti sauce per person
• 5 pounds salt per person
• 20 pounds fat (oil or shortening) per person
• Aluminum foil, plastic wrap, storage bags, etc.
• At least 5 gallons of water per person--recommended is 14 gallons per person for a two week period

72-Hour Kit:    (Note: these items will need to be rotated every 6 months)

• 1 pound dried fruit or trail mix per person (can use fruit leather)
• 1 pkg. soda crackers per person (4 pkg. per box)
• 1 pkg. graham crackers per person (4 pkg. per box)
• 2 liters tomato or orange juice per person

• Also, make a goal to always have the fuel tanks on all of your vehicles at least half full.

Home Maintenance:  

• Clean all the baseboards and wood trim in your home including doors. Move furniture to better access them.  Clorox wipes or an everyday disinfectant works wonderfully.

More Bread Recipes!

From Nelva:

Whole Wheat Bread

 5 1/2 C. Hard White Wheat

4 C. Hard Red Wheat

Ground to Flour

Add

2 T. SAF yeast or other instant yeast

3 Heaping T. Sweet Dairy Whey (available at www.americanspice.com)

Stir into the flour

2 1/2 C. Boiling Water

2 1/2 C. Cold Water

1 T. Salt

1/2 C. Honey

1/2 C. Canola Oil

Add flour mixture to formula water mixture 1 c. or so at a time until dough begins to wipe down sides of bowl.  Mix for 10 minutes.  Divide dough into 4 even loaves, shape into loaf pans and let rise about 1/2 hour (do not let double in size).  Start in a cold oven.  375 degrees, 35 minutes (depending on your oven).

From Shelby:

James and Shelby's Bread

6 cups hot water (110 degrees)

3 T. SAF instant yeast

3/4 cup honey

3/4 cup applesauce

2 T. salt

5 cups oats

6+ cups wheat flour (add until dough pulls away from the mixer)

5+ cups white flour (add until dough pulls away from the mixer)

1/4 cup flax seed

Bosch method:  Add hot water, yeast, honey, applesauce, and salt.  Turn mixer on and begin adding grains and flour until dough pulls away from the sides of the bowl.  Mix for about six minutes or so.  You can either let it rise in the bowl for 10 or 20 minutes, or put it directly on the counter for kneading.  I haven't noticed a difference personally.  Cut dough into equal portions.  I do four loaves at a time, but it depends on the size of your pans.  Lightly knead and shape into loaves.  Decorate loaves if desired, or brush tops of loaves with water and roll in grains (i.e. oats, nine grain, etc.).  Place dough in pans sprayed with Pam or greased.  Let rise for about 20 minutes or until the dough reaches the top of the pan.  Bake at 350 degrees for about 25 to 35 minutes.  Enjoy!

Note:  I play around with different grains a lot.  I occasionally add some nine grain or spelt flour or millet; just whatever I am in the mood for.  Play around and find what your taste buds like. If I put a cup of nine grain in, for example, though, I would minus a cup of oats or flour etc. Your consistency should not be too sticky.

From Rochelle Pinnock:

Artisan Bread in 5 minutes a Day

3 cups lukewarm water

1 1/2 T granulated yeast (1 1/2 packets)

1 1/2 T coarse kosher or sea salt

6 1/2 cups unsifted, unbleached, all-purpose white flour

Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container. Don't worry about getting it all to dissolve.

Mix in the flour. Mix with a wooden spoon, a high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook, until uniformly moist. If hand-mixing becomes too difficult, use very wet hands to press it together. Don't knead! This step is done within a matter of minutes, and yields a wet dough loose enough to conform to the container. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours.  You can use a portion of the dough any time after this period.

Sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife.  Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on four "sides," rotating the ball a quarter-turn as you go, until the bottom is a collection of of four bunched ends.  Most of the dusting flour will fall off; it doesn't need to be incorporated.  The bottom of the loaf will flatten out during resting and baking.

Place the ball on the pizza peel (with corn meal or parchment to keep it from sticking).  Let it rest uncovered for about 40 minutes.

Twenty minutes before baking, preheat oven to 450 degrees with a baking stone in the middle rack.  Place an empty broiler tray for holding water in.

Slash a 1/4-inch-deep cross, scallop or tick-tack-toe pattern into the top.  (This helps the bread expand during baking.)

Quickly but carefully pour about a cup of hot water into the broiler tray and close the oven door to trap the steam.  Bake for about 30 minutes, or until the crust is browned and firm to the touch. 

Refrigerate the remaining dough in your lidded (not airtight) container and use it over the next two weeks (if it will last that long).

Another from Rochelle Pinnock:

Multi-Grain Sunflower Bread

1 cup lukewarm water

2 T honey or brown sugar

2 t instant yeast

2 T vegetable oil

1 1/4 t salt

1/2 cup hulled sunflower seeds

1/2 cup rolled oats

2 cups bread flour

Mixing:  In a large bowl, combine the first three ingredients. Let it sit for about 5 minutes to activate the yeast.  Add the rest of the ingredients (flour last, added a little at a time) and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also mix or knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy, though not necessarily doubled in bulk, 1 to 1 1/2 hours, depending on the warmth of your kitchen.

Shaping:  Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.  Place the log in a lightly greased 8 1/2 x 4 1/2 inch loaf pan, cover the pan loosely with lightly-greased plastic wrap, and allow the bread to rise for about 45 to 60 minutes, until it's crowned about 1 inch about the edge of the pan.  A finger pressed into the dough should leave a mark that rebounds slowly.  

Baking;  Bake the bread in a preheated 350 degree oven for about 35 minutes, until it's light golden brown.  Store bread in a plastic bag at room temperature.

Yield:  1 loaf

From Annette Jeppson:

Whole Wheat Cinnamon Roll Bread

Mix together in bowl:

10 cups whole wheat flour

1 cup quick oats

1 Tbsp salt

3 Tbsp Instant Yeast

2 Tbsp dough enhancer

1/3 cup vital wheat gluten

1/2 cup honey powder

Add:

1/2 cup oil

 5-6 cups hot water

1 cup chopped, sliced almonds.  Optional, add after dough forms

Mix 2 minutes, adjusting water to make soft dough that cleans the sides of the bowl.  Mix 8 more minutes.  Turn out onto sprayed counter and cut into 4 loaves.  Roll each into a long, narrow rectangle.  Brush with butter and sprinkle with cinnamon sugar.  Add raisins, if desired, then roll up and seal edges well.  If you just want one cinnamon loaf, just roll the others regular.  Put loaves in sprayed pan upside down, then dump out and put back in right side up.  Bake 350 degrees for 30-40 minutes.  

Thanks ladies!  We're so excited to try these new recipes!

Bread Recipes

From Naiyana

1 Hour Bread

5 1/4 cups white BREAD FLOUR  or wheat (do not use all-purpose flour)
1/4 cup sugar
1/2 tablespoon salt
1 1 /2 rounded tablespoons saf-instant yeast
1 1/2 tablespoons liquid lecithin  (2 tablespoons for wheat)
2 cups HOT tap water

Mix dry ingredients.  Add lecithin and water.  Mix for 1 minute and check consistency.  If dough is too dry, add more water,  Dough should be very sticky.  Mix for 5 minutes.  (Do not add flour to the dough after it has finished mixing.)  Spray counter and pans with Pam.  Shape loaves and cover with a dish towel.  Let raise 25 minutes.  Bake at 350 degrees for 25 minutes.  Makes 2 loaves of bread in Kitchenaid.  Double this recipe for 4 loaves of bread in a Bosch.  

From Laura Rowbury

Makes 4 loaves

In your bosch mix all of the dry ingredients

Dry Ingredients

12 cups whole wheat or white flour

2 Tablespoons SAF yeast

1/2 cup sugar

1 Tablespoon salt

1/4 cup ground flaxseed

1/3 cup powdered milk (optional)

Add wet ingredients

1/2 cup butter crisco

5 cups hot tap water

Mix well and then continue to mix for 5 minutes on medium speed. Spray countertop with pam and transfer dough to the countertop. Cover and let rise for 10 minutes. Shape into 4 loaves, let raise 30 minutes then bake at 350 for 25-30 min.


From Cristall

Whole Wheat Bread (Adapted from Mama Harper’s bread recipe)

Makes 4 loaves – 3 1/2 hours start to finish

¼ c. sugar

1 c. very warm water

3 T. yeast

2 c. scalded milk (heat until little bubbles form around the edge)

2 T. salt

½ c. canola oil

½ c. honey

1¼ c. warm water

5 c. all-purpose white flour, preferably unbleached

1/4 c. cracked 9-grain mix (in Good Earth’s bulk section)

1/4 c. ground flax seed meal

Scant ½ c. vital wheat gluten

5 c. whole wheat flour, freshly ground if available

In a bowl, whisk the ¼ cup sugar in the 1 cup very warm water until the sugar dissolves and then whisk in the yeast. Set it aside to rise. Add 2 cups of milk to a small pot over high heat and wait for it to scald. Meanwhile, in your Bosch mixer, add the 2 T. salt, ½ cup canola oil, ½ cup honey, and 1¼ cup warm water. As soon as the milk is scalded, add it too. Mix. Add 5 cups of all-purpose white flour. Mix well. Add the 9-grain mix, ground flax seed meal and vital wheat gluten. Mix well. Add the now-puffy yeast mixture. Mix well. Add 5 cups of whole wheat flour. Mix for 10 minutes. The sides of the bowl should be clean and the dough should push back when you poke it.

Spray a very large bowl with PAM. Add the dough and cover it with PAM-sprayed Saran Wrap. Let it rise for 45 minutes until doubled. Knead it down and let it rise until doubled again for another 45 minutes. Knead it down and let it rest for 5 minutes. Spray 4 loaf pans with PAM. I use 8.5 x 4.5 x 2.5” aluminum bread pans.

Form 4 equal loaves from the dough and put each in a sprayed loaf pan. Cover the loaves loosely with Saran Wrap and let them rise for 30-35 minutes. 

Preheat your oven to 375̊. The dough will be fast or slow to rise depending on the outside weather and the temperature of your kitchen. Be sure the dough has risen above the edge of the pan before putting the loaves in the oven; they’ll rise even more when baking. Bake at 375̊ for 15 minutes and then 300̊ for 30 minutes. Done! Older bread makes amazing French Toast. If you freeze the loaves, put them in the freezer just before they’re done cooling and they’ll taste fresher when thawed. Thaw on the countertop.

More recipes to come.  Stay tuned!