Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick

Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.

At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."

Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.

A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."

She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.

"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."

Thyme and Garlic Pickled Beets

Pickled beets add zing to salads, sandwiches and relish trays, not too
mention a punch of color. Perfumed with fresh thyme and robust garlic,
these tangy ruby gems are sure to become a family favorite

3 lb whole beets
9 sprigs fresh thyme
6 cloves garlic, sliced
2 c white vinegar
1 c water
1/2 c sugar
1 Tbsp pickling salt

Prepare jars, caps and bands.

Clean beets, removing stems and roots. Place in a large pot and cover
water. Bring to a boil, and simmer for 25 minutes, or until tender.
Drain and allow to cool. Peel off skin using a vegetable peeler, and
cut
into 1/4 inch slices. Pack slices (or whole, small beets) into
sterilized jars, and add thyme and garlic to each jar. Heat vinegar,
water, sugar, salt and garlic over medium heat and bring to a boil,
reduce heat and simmer for 5 minutes.

Remove from heat and pour mixture over beets in jars, leaving 1/2 inch
space at the top of each jar. Remove air bubbles and slide a rubber or
silicone spatula between jar and food, and press gently to release any
bubbles.

Process jars in a boiling water bath for 30 minutes. Let stand in a
cool, dark place for 2 weeks for the best flavor.

Makes: 3 pints

________________________________________________________________________
6b. Burn Your Britches Cranberry Habanero Jelly
Posted by: “KittyHawk”
Date: Wed Jun 4, 2008 10:28 pm ((PDT))

Burn Your Britches Cranberry Habanero Jelly

Although a bit of effort to prepare, this sweet and hot jelly goes well

poured over a brick of cream cheese or just atop some crackers. It is
also good when melted and used as a glaze for chicken or pork.

17 to 20 habanero peppers (about 1 cup diced)
1 1/2 to 2 large red bell peppers (about 2 cups diced)
1 1/2 cups white vinegar
1/2 cup whole cranberries, fresh or frozen
1/2 cup dried, sweetened cranberries (Craisins)
7 cups granulated sugar
1/3 cup fresh lemon juice
1 pouch liquid fruit pectin

Wearing food safe gloves, stem, seed, and dice habanero peppers. Seed
and dice the bell peppers. Process peppers in a food processor or
blender until minced. Add the vinegar and continue processing until
smooth.

Heat a 6 1/2 quart stockpot over medium high heat. Add the pepper
slurry, and the whole and dried cranberries. Cook, simmering and
stirring often, until the whole cranberries burst, about 6 to 8
minutes.
(Do not breathe the vapors!) Remove from heat. Use an immersion blender

or food processor and puree until smooth.

Return stockpot to heat, add sugar and cook, stirring, until the sugar
is dissolved. Add the lemon juice. Reduce heat to medium low and
simmer,
stirring frequently, for 20 minutes. Increase heat to medium high and
bring the mixture to a rolling boil, add the pectin, and, while
stirring
constantly, cook for 1 minute. Remove from heat, ladle into sterilized
containers, and process containers in a hot water bath for 10 minutes.

Yield: Makes 6 to 7 half pints

________________________________________________________________________
6c. Agent Orange Habanero Sauce
Posted by: “KittyHawk”
Date: Wed Jun 4, 2008 10:33 pm ((PDT))

Agent Orange Habanero Sauce

This is a seriously hot sauce; use it with caution. To preserve the
unique fruity flavor of the chiles, the habaneros are not cooked. When
handling habaneros use food safe gloves and thoroughly wash knives,
cutting boards, and utensils with cold soapy water and then hot soapy
water.

2 large carrots (1 1/2 cups) peeled & chopped)
1/2 medium red onion (1 cup) peeled & chopped)
1 1/2 cups white vinegar
1/2 cup water
6 cloves garlic (2 Tbsp minced)
1/4 cup fresh lime juice
1 Tbsp coarse kosher salt
1 tsp freshly ground black pepper
1/4 cup coarse grain or Creole mustard
12 to 14 habanero chiles, seeds and stems removed (3/4 cup minced)

Combine the carrots, onion, vinegar, water, garlic, lime juice, salt,
pepper and mustard in a medium saucepan. Bring to a simmer over medium
heat and cook, stirring occasionally, for 10 to 15 minutes or until the

carrots are soft. Remove from heat.

Use an immersion blender or food processor to puree the mixture. Add
the
habaneros and continue to puree until smooth. Pour into sterilized jars

or bottles leaving a 1/4” headspace and process in a hot water bath for

15 minutes. Adjust time according to altitude.

Yield: About 2 3/4 cups

________________________________________________________________________
6d. Green Chile Stew
Posted by: “KittyHawk”
Date: Wed Jun 4, 2008 10:49 pm ((PDT))

Green Chile Stew

This has been a popular staple in northern New Mexico for hundreds of
years, ever since the Spanish introduced domesticated pigs.

1 1/2 pounds lean pork, cut into 1 1/4 inch cubes
vegetable oil
1 large onion, diced
2 garlic cloves, minced
1 quart pork or chicken broth
6 to 8 green New Mexico chiles, roasted, peeled and cut into thin
strips
3 small tomatoes, peeled and chopped
2 large potato, peeled and diced
1/2 teaspoon dried oregano, Mexican preferred
Salt to taste

In a heavy skillet, brown the pork over medium to medium high heat,
adding a little oil if needed. When the pork is browned, transfer it to

a large stockpot. Add the onions and some more oil to the same skillet
and until the onions turn a golden brown, 5 to 10 minutes. Add the
garlic and cook for an additional minute. Transfer the mixture to the
pot with the pork.

Add 2 cups of broth to the skillet, raise the heat, and deglaze the
skillet, being sure to scrape all the bits and pieces from the sides
and
bottom. Pour the broth over the pork in the stockpot.

Add the remaining ingredients to the stockpot, bring it to just below
boiling, reduce the heat, and simmer for 1/2 hour. Ladle into jars
leaving a 1” headspace. Process at 10 lb pressure. Pints - 75 minutes
and Quarts - 90 minutes. Adjust time according to altitude and / or
style of canner.

Makes about 4 pints

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/

Slow Cooker Steak & Peppers

1-2 lbs round steak, cut into strips (using elk steak)
1 each green & red bell peppers, cut into strips
1 large onion, halved and sliced thin
3/4 cup beef broth
1 ½ T. soy sauce
¼ tsp ground ginger
2 cloves garlic, pressed
3/4 tsp. Worcestershire sauce
Place the peppers and onions in bottom of crockpot. Arrange the meat
in an
even layer over the top of the peppers and onions. Mix the rest of
ingredients together; pour over contents of crockpot. Cover and cook
on low for 6-10
hours or on high for about 4 hours.

Baked Brown Rice
1 1/2 cups long grain brown rice
2 1/2 cups broth
1 tablespoon butter
1 tsp Montreal Steak seasoning

Preheat oven to 375º. Boil the water and add the butter and seasoning;

stirring to melt butter. Place the rice in a casserole dish. Pour the
boiling
water mixture over the rice; stir to mix. Cover with foil and bake for
1 hour.
Fluff with fork and serve.

Peach Dump Cake

1 quart jar sliced peaches
1 yellow or butter cake mix
1/2 cup butter, melted
cinnamon-sugar mixture

Preheat oven to 375º.
Empty peaches (w/liquid) into a 9x13-in baking dish.
Sprinkle the dry cake mix evenly over the peaches.
Pour melted butter over top of cake mix.
Sprinkle lightly with cinnamon-sugar mixture.
Bake for about 45 minutes.

Black Bottom Cupcakes
(aka self-filled cupcakes)

1 package chocolate cake mix
1 (8 oz) package cream cheese, softened
1/3 cup sugar
1 egg
dash of salt
1 small pkg. chocolate chips

Mix cake according to package directions.
Fill paper cups in muffin pans 2/3 full.
Beat the cream cheese, sugar, egg and salt until smooth.
Stir in chocolate chips.
Drop a rounded teaspoon of cheese mixture into each cupcake.
Bake according to package directions for cupcakes.
Frost if desired, but these really don’t need it!

http://groups.yahoo.com/group/Frugal-Folks-Life/

http://www.breadmachinedigest.com/tips/bread-machine-maintenance.php

Bread Machine Maintenance
See more in Tips

While you will not find this in your bread machine manual, it is a good idea to periodically oil your bread pans kneading shaft(s). This helps keep it moving freely, it helps kill any rust that may have formed and it will even help make the machine run quieter.

Think about it. This post spins and spins and spins and then they are subjected to the humidity in the machine, and the temperature when the unit bakes the bread. This takes a toll on those shafts and any lube put there by the manufacturer.

I don’t know why bread machine manufacturers don’t tell you to do this in the owner’s manual, but it has kept my 30+ machines running smoothly and quietly for years. This is a simple thing to do. We recommend that you do this at least once every six months or more often if you do a lot of baking. If you only use your machine for making dough, you can do it once per year.

You must and I repeat must use 3-in-1 oil or sewing machine oil. Do not use cooking oil, mineral oil or WD-40 type products. The cooking oil gets gummy, the mineral oil can cause rust and it can damage the rubber seals, WD-40 and other such products are lacquer based and become hard when exposed to heat. They are also poisonous. So, please use the 3-in-1 or sewing machine oil and don’t go over board with it and only apply it where indicated.

WARNING: Read the container of 3-in-1 oil or sewing machine oil before using. Heed all warnings. These oils are generally poisonous and should only be used on the outside of the pan where indicated in the diagram. Always wash you hands after handling the oil and I recommend that you use a napkin or paper towel if you have to handle the areas of the pan that you oil in the future.

Oiling Your Pan

To oil your pan you will need to turn the pan over. There you will see the kneading shaft, wing nut doohickey (go to love these technical terms) and the doohickey-retaining clip. You want to put a drop or two of oil between the shaft and the retaining ring (see image below). Then turn the wing nut doohickey a few times to work the oil in. Repeat once more. If your machine has two kneading blades like the Zojirushi V-20, Breadman TR-810 or some of the West Bend machines do, you will need to do both shafts.

That is all there is too it, doing this once every six months or so will extend the life of your machine and the pan.

IMPORTANT NOTE: Never, never, never get the outside bottom of the pan wet, this will cause rust to form and the shafts will seize up and the pan will become scrap.

Cleaning the Interior of Your Machine

Crumbs and Flour Dust

Generally cleaning the inside of your machine is easy. I use a cheap paint brush and turn my machine on its side and then slowly brush the crumbs in to a pile and then sweep them out of the machine.

Spills

Use a damp towel with a mild detergent to clean the spill. If needed dab a small amount of warm soapy water on to the spill and let it sit for a minute or two and then wipe up.

WARNING: Do not get the spot too wet. It is better to just dampen the area then the wipe and repeat. You do not want water standing in the bottom of your machine and you certainly don’t want it to seep through cracks and crevices in to the inner workings of your machine.

Bread Dough

Sooner or later you are going to end up with a loaf of bread that gets overly rambunctious and ends up stuck to the lid of your machine. If this happens remove the pan and leave your machine open and let the stuck on dough dry. It will then come off quite easily. For any that doesn’t come off simply dampen a paper towel and stick in over the doughy area and allow the dough to soften and then wipe it away.

WARNING: Never use anything abrasive to clean the inside of your machine. This can scratch it which not only makes it less attractive it will make clean up next time harder because there will be many more little pits and scratches for the stuff to get in to and to stick to.

[Yes, granny has now oiled her machine...LOL]

http://www.breadmachinedigest.com/beginners/fast-flavored-breads-in-your-bread-machine.php

Fast Flavored Breads in Your Bread Machine
See more in Beginners, Dough Cycle Recipes, Tips

I don’t think that many people think about flavored breads. I think most people make white, wheat, butter and egg based breads and maybe on occasions cinnamon raisin bread but by and large people I don’t think, think about flavoring their bread dough. Why? I don’t know. For me I have always looked for ways to make the breads I serve with a meal match the meal. Sometimes this means plain dinner rolls made from white bread, but a lot of times I am looking for ways to make the bread different and interesting. Why not, the bread to me is a very important part of the meal, especially when it is used for sandwiches, wraps, etc. Why shouldn’t the bread be tasty as well as attractive, fresh and chemical and preservative free?

About a month ago I was making some creamy tomato sauce and homemade pasta rags for dinner. When I decided I wanted some rolls to go with the pasta and the salad I would also make. But, I didn’t want just plain old white bread rolls or crusty Italian rolls. I wanted something different and unique. It was then that I started looking through my collection of Knorr pasta sauce mixes. While this night I was making the sauce from scratch using garden fresh tomatoes I do use pasta sauce mixes during the winter with canned tomatoes when I am in a hurry. I figured this time I would just use the mix to flavor my bread. After all the worst that could happen is we couldn’t have rolls with dinner.

It was about this time that it struck me with the wide variety of sauce mixes and the almost endless variety of things one can do with bread dough the door to the world of fast and easy flavored breads just flew open. This was of course after discovering that the addition of the dry mix to my dough had only one effect on it and that was make it very tasty.

Right now there are three sauce mixes that I use more than any others. These are the Parma Rosa, Garlic and Herb and Creamy Pesto. There are dozens of other Knorr sauce mixes too, but right now as I said these are the ones I use most. Does this mean the others are bad or don’t work well in bread? No, it just means this is my families and mines taste for now. Like many things this will change. I strongly suggest you find yourself a store that carries a wide variety of the Knorr sauce mixes and try what you think you will like.
Using the Knorr Mixes

How do you use the Knorr mixes in bread? Well that is simple. Take your favorite plain bread recipe like white bread, crusty Italian, whole wheat, etc. When you add the flour to your bread machine pan simply empty the contents of a package of Knorr sauce mix on top. Add the rest of your ingredients and either set the machine for the white or basic or in the case of wheat bread the grain or whole wheat cycle and press start. In just a few hours you will have a wonderfully flavored loaf of bread. Don’t let your imagination stop with loaf bread.
The Dough Cycle

The possibilities for flavored bread dough are just endless; it makes wonderful hamburger buns, hot dog buns, dinner rolls, sub sandwich rolls, bread sticks, etc. But, don’t stop there make a recipe of flour tortilla dough and add a package to that for wonderful flavored tortillas perfect for roll-ups and burritos, etc. Make a batch of white bread dough and roll it out in to a sheet, and then top it with drained and minced oil cured sun-dried tomatoes, parmesan cheese, fresh baby spinach leaves and thinly sliced fresh mushrooms; top with a sprinkling of grated mozzarella, provolone, jack or other favorite cheese. Then roll it up like a jelly roll. Cut it in to 1/2 sections and place on a lightly greased baking sheet with about 1 of space in between. Cover and allow to rise, then bake at 350 degrees for 30 to 40 minutes. These savory roll-up breads are perfect for serving with soup or salads or as a snack. Don’t stop with my suggestion for the filling, use your imagination and have fun. Try peanut butter and jelly for the kid’s lunches or after school snacks. Try oven roasted minced roma tomatoes, minced green onions and Swiss cheese.

How about turning your flavored dough in to stuffed pocket sandwiches; roll the dough out in to a 12 x 12 square and cut that in to 9 - 4 x 4 inch squares. Place your favorite fillings in the middle of the squares, a filling like pizza toppings, ground meat with mushrooms and cheese, etc. Then brush the edges with an egg wash (1 whole egg well beaten with 1/4 cup of water) fold over the dough corner to corner so you end up with a triangle, then press to seal the edges. Place on a lightly greased baking sheet, cover and allow to rise for 30 minutes then bake in a 350 degree oven for 30 to 40 minutes.

http://www.breadmachinedigest.com/tips/freezing-dough-the-hows-and-whys.php

Freezing Dough: The How’s and Why’s
See more in Tips

There are many reasons to make your bread dough ahead of
time and freezing it for later use. The biggest reasons are
to save time and to ensure you have fresh baked bread when
you need it.

By making your dough a head of time and freezing it you
can do all of the work on the weekend or your day off so
that during the busy week you have ready access to fresh
bread.
The Dough

You can freeze any dough you want. You can use any recipe
you want. You can freeze it in any shape you want. No matter
what recipe you choose to make simply make it on the dough
cycle. Like any other time you are making bread or dough
in your machine you need to make sure and check the dough
consistency during the first of part of the first kneading
and make and flour or liquid adjustments you may need to.
Then simply let the machine finish.
Shaping the Dough

Once the dough is finished you want to remove the dough
to a floured work surface and knead the air out of it. Once
that is done you can shape the dough in to whatever you want.
Hamburger buns, hot dog buns, loaf bread, dinner rolls, sub
rolls, etc. For ideas on shaping the dough take a look at
the “Shaping Bread Dough” section.

For loaf bread I find it best to shape it to fit the size
pan you will ultimately bake it in. This ensures that when
the time comes it will fit in your pan. There is nothing
worse then have a dough log too long to fit in the pan you
want to bake it in.
Freezing the Dough

Once you have the dough shaped you want to freeze it immediately.
Do not let it raise, some rise will occur in the freezer
before the dough freezes, this is fine and can’t be prevented.
But, besides this slight rise during freezing you don’t want
to let the shaped dough set out side the freezer for any
length of time.

I recommend for rolls and such that you freeze them on cookie
or baking sheets and then package them. This allows you to
just pull out the number of rolls or whatever you need without
having to take out more than you need.

For loaf bread I recommend that when possible you freeze
the dough in the lightly greased pan you will bake it in.
This ensures it will fit when you get ready to use it; it
also saves you the time of having to dig out a pan and grease
it. Once the dough in the pan is frozen just package the
whole thing and when you need loaf bread it is all ready
to go.

If you don’t have enough spare loaf pans to do this then
at least freeze the dough in the pan and then remove it and
package it. This ensures that the dough will fit in the pan
when it comes time to thaw and bake it.
Packaging the Frozen Dough

Once the dough has been frozen you need to package it for
long term freezing. I recommend using heavy duty 1 gallon
freezer grade zip-lock bags. I also recommend that you wrap
each piece of dough in wax paper and then place in the zip-lock
bag.

Frozen dough should be used with in 3 months. So keep this
in mind when deciding how much to make ahead. It is also
a good idea to mark on the package what it is, and when it
was frozen.
Using the Frozen Dough

Rolls and Other Shapes

For rolls and such remove what you need from the freezer
and place on a lightly greased baking sheet or a parchment
lined baking sheet, cover it with loose fitting plastic
wrap (to keep the dough from drying out), remember the
dough will rise so leave enough space for the dough to
do so and don’t put the plastic on tight. You also might
want to spray the plastic with pan spray to keep the dough
from sticking to the plastic once it has risen.

Allow the dough to defrost and come to room temperature
and rise. If you pull the dough out in the morning and
place it on a pan before leaving for work, by the time
you come home that night it should be ready.

Keep in mind that smaller pieces of dough will thaw, warm
and rise faster than larger ones. If you have something
like small dinner rolls then allowing an 8 hour thaw, warm
and rise time could cause them to over rise and collapse
by the time you get home. For small pieces of dough I recommend
removing the dough from the freezer and placing on a greased
pan the night before. Place the pan with the frozen dough
in the refrigerator and allow it to slow thaw all that
night and day then when you get home from work remove it
and allow it warm and rise for an hour or so and then bake.
You can try either method and see how it works for you.

Once the dough has thawed and risen bake in a 350 degree
Fahrenheit oven for 30 to 40 minutes or until golden brown.

Loaf Bread

For loaf bread if you froze it in the bread pan just remove
it from the freezer and unwrap. Cover it with loose fitting
plastic wrap (to keep the dough from drying out) sprayed
with pan spray and then allow to thaw, come to room temperature
and rise until doubled. Because of the size of frozen dough
loaf bread should be removed from the freezer in the morning
and left all day to thaw, warm and rise. Then when you
get home bake in a 350 degree Fahrenheit oven for 35 to
45 minutes or until golden brown.

If you removed the dough from the loaf pan, then place
the frozen dough in a greased loaf pan and follow the directions
above.

Like with everything else dealing with making bread experimentation
is an important part of it. I can only provide you a general
guide to get you started. It is up to you to perfect it for
your situation, climate and needs. For many people it is
this experimentation that makes the whole process so enjoyable.

http://www.breadmachinedigest.com/tips/dough-enhancers-and-how-to-use-them.php

Dough Enhancer’s: And How-To Use Them
See more in Sourdough Recipes, Tips

There are many reasons you would want to use a dough enhancer.
Dough enhances can improve the texture, taste and crust of
the bread. Most of them also act as preservatives which helps
keep your bread fresher long. Best of all they are natural
and so are perfectly safe to add to your bread.

I am also going to bet that you add dough enhancers to your
bread already and didn’t even know it. Everything other than
flour, water and yeast is a dough enhancer in some fashion
or another. For example sugar or any sweetener acts as a
food for yeast thereby giving the yeast more energy and that
in turns gives you a better risen and lighter loaf of bread.
Now if you use honey for your sweetener you are also getting
a natural preservative that will help keep the bread fresher
a little longer.

If you recipe calls for eggs, here again we have a dough
enhancer. First the egg is a leavening agent that gives you
a lighter loaf of bread and the lecithin rich yolk also helps
improve the breads texture, moisture level and it is also
a mild preservative.

So, you see you have been using dough enhancers all along.
These information contained in this document is here to help
you understand the different ingredients and what they do
to your dough, how the help preserve it and how to combine
them to get the best effect.
Lecithin

Helps keep bread fresher longer & works with the gluten
to make a lighter bread. It also helps make the bread moister
and acts as a mild preservative. Made from soy or egg yolks.
Comes in liquid or granular form.
Use: 1 Tablespoon per cup of flour
Non-Diastatic Malt

Super food source for the yeast which give the bread better
structure & makes the bread softer & tender. Made
from dried sprouted barley and is not the same as malted
milk powder. Comes in liquid or granular form.

Use: 1/4 teaspoon per cup of flour
Ascorbic Acid

Creates an acidic environment for the yeast which helps
it work better. It also acts as a preservative & deters
mold and bacterial growth. If you can’t find pure ascorbic
acid crystals you can use Fruit Fresh (canning isle) or a
crushed/powdered vitamin C tablet.

Use: 1/8 teaspoon per loaf
Dry Acid Whey

It is the essence of buttermilk with out the milk solids.
Like with Ascorbic Acid it helps create a good environment
for the yeast work quickly and vigorously, giving a maximum
rise in short periods of time. Acts as a preservative & deters
mold and bacterial growth. When buying Dry Acid Whey make
sure it says “acid” on the package. If it doesn’t
assume it is sweet whey which isn’t the same and won’t work
correctly.

Use: 1 teaspoon per cup of flour
Vital Wheat Gluten

Vital wheat gluten occurs naturally in all wheat and wheat
derived white flours. Some white flours have more or less
than others. Vital wheat gluten only does one thing, it helps
improve the rise and texture of bread. With out it you have
a rock, door stop, paper weight. Generally, if you are using
white bread flour you don’t need to add any. However, all-purpose
or whole grain flours need Vital Wheat Gluten.

1 Tablespoon per cup of flour
Pectin

Pectin adds moistness to the bread and it replaces fat in
the bread. This is the same pectin used to make jams and
jellies. It comes in liquid and granular form. The granules
are easier to work with and store.

Use: 1 teaspoon per loaf
Ginger

Ginger is a yeast booster it gives it a “quick-start”,
and keeps it working. Because of its astringent properties
it also helps keep the bread fresher longer and it deters
mold and bacterial growth. It is best to used powdered ginger
in your bread. You don’t have to worry you won’t taste it
in the amount used.

Use: 1/4 teaspoon per loaf
Dry Milk

Milk helps with crust browning, bread moisture, taste and
nutritional value. It also helps the dough to relax for those
times you want to roll it out or shape it. Dry milk or powdered
milk work the same.

Use: 1 Tablespoon per cup of flour
Gelatin

Gelatin helps with bread texture and moisture. It is also
of nutritional value and is good for the hair and fingernails.
Make sure to use unflavored gelatin.

Use: 1 teaspoon per loaf
Fats

Fats. Fats help with taste, texture and the moisture of
the bread. Most French bread recipes don’t contain fat as
it takes away the chewiness of the bread. You don’t need
to be worried about the fat content of most bread. Most recipes
use a tablespoon or two and that is for the whole loaf. A
single slice is very low in fat.

1 Tablespoon per cup of flour
Eggs

Eggs add rise, color, texture and taste to bread. Also,
if you use the yolk as well you get some of the effects like
using lecithin.

Use: 1 large egg replaces about 1/4 cup of liquid in the
recipe.
Buttermilk

Buttermilk helps the yeast work quickly and vigorously,
giving maximum rise in the time frame allotted by bread machines.
It also softens the texture of the bread. Like with any acid
type addition it also helps keep the bread fresher longer
and it deters mold and bacterial growth. You may need to
add 1/2 to 1 tsp. of baking soda to the bread to offset the
tartness of the buttermilk. I personally, like the tartness
as it reminds me of sourdough.

Use: 1/2 Cup replaces the same amount of other liquid in
the recipe.
Garlic

Garlic is a flavoring in larger amounts, but in smaller
amounts it helps the yeast, it make the dough easier to roll
out and it is a preservative & deters mold and bacterial
growth.

Use: 1 teaspoon per loaf, will affect flavor
Cake Flour

Cake flour makes for a softer more tender bread. It also
makes a good addition to pizza dough as it helps make rolling
out the dough easier.

Use: Replace up to 1/4 of the flour called for in the recipe
(no more).
Commercial Dough Enhancers

There are several commercially available dough enhancers
on the market. They all work well, but they can be expensive
for what you get so be careful. There are several commercially available dough enhancers, they can be expensive and with a little effort on your part are often needed. But, the choice is yours.

It is affordably priced, you get a good amount and it works
well and doesn’t contain anything you wouldn’t want in your
bread.
Making Your Own

If you want to gather the ingredients (health food stores,
large supermarkets) there are currently two recipes for dough
enhancers in the recipe section of this site. The Bread-Fresh™ Dough
Enhancer helps with dough conditioning, rise improvement
and bread freshness.

Fake Sourdough
See more in Loaf Recipes, Sourdough Recipes

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
Starter
1 1/8 cups water
1 cup bread flour
1/2 teaspoon yeast
Dough
1 1/2 tablespoons butter
2 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1 1/2 tablespoons dry milk
2 1/2 teaspoons yeast

Place the starter ingredients in your machine fully assembled pan. Select
the dough cycle and press start. After the starter has mixed for 10
minutes. Stop the machine and allow the starter to sit and ferment for 3
hours to 3 days. The longer it sits the more pungent and sourdough like it
will become.

Then place the dough ingredients in the pan with the starter. Select the
basic or white cycle and press start.

About 10 minutes after your machine has started kneading the dough you
need to open the lid and check the consistency of the dough. The dough
should be starting to form a smooth round ball. When you touch the dough
with your finger it should be slightly tacky to the touch however no dough
should remain on your finger when you pull it away.

If you dough it too dry add 1 tbsp. of water at a time (allowing the
machine to knead for a minutes or so between additions) until the dough is
the proper consistency. If the dough is too wet add 1 tbsp. of flour at a
time (allowing the machine to knead for a minute or so between additions)
until the dough is the proper consistency. These types of adjustments are
not unusual and don’t mean there is something wrong with the recipe.

After the machine has beeped to indicate the bread is done, open the
machines lid leave for 10 minutes. Then remove the pan with the bread from
the machine and gently remove the bread from the pan (invert and shake
until it slides out). Place bread on a cooling rack and allow it to cool
for 30 minutes at least before slicing.

To store the bread, store it unsliced in a heavy plastic bag. I use
1-gallon zip-lock bags. You should use the bread with in a day or so as
fresh homemade bread doesn’t contain any chemical preservatives and will
stale fast.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 152 Calories; 2g Fat (13.8%
calories from fat); 5g Protein; 28g Carbohydrate; trace Dietary Fiber; 5mg
Cholesterol; 198mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : As the starter ferments it will give a strong sour yeasty
smell, this is fine and what it should smell like. Also,
if you let the starter go for the full 3-days you could
see a clear or lightly colored liquid form on the top.
This is hooch and is perfectly normal.

Instead of using white bread flour in the starter use rye
flour. Then add 1 tsp. of whole or ground caraway seeds to
the dough ingredients. Use molasses in place of the sugar.
This makes a great rye bread.

Make this recipe on the dough cycle and use the dough for
2 large pizza crusts.

Eastern Rice Bread
See more in Loaf Recipes

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3/4 cup water
3/4 cup white rice — well cooked
1 teaspoon lemon juice
1 whole egg
1 tablespoon butter
2 tablespoons powdered milk
1 1/2 teaspoons salt
1 tablespoon sugar
3 cups bread flour
2 1/4 teaspoons instant yeast

Place all ingredients except for the ingredients in the “Add Ingredients”
area (if applicable for this recipe) in to your machines fully assembled
pan. Select the “Basic” or “White” cycle and press start.

10 minutes after your machine has started kneading the dough open the lid
and check the consistency of the dough. They dough should be tacky to the
touch like the sticky part of a Post-It Note. If the bread is too dry add
1 tbsp. of liquid at a time allowing a minute or two of kneading then
check it again. If the needed add another tablespoon of liquid. Repeat
this until the dough reaches the proper consistency. If the dough is too
dry apply the above steps by using flour instead of liquid. Please note
that just because you had to make this adjustment doesn’t mean there is
something wrong with the recipe or your machine. The weather plays an
important part on bread making, and adjustments you make one time may not
be the same adjustments you make next time. This is why it is important to
check the dough.

Once you have checked and if needed adjusted the dough close the lid of
your machine allow the cycle to continue.

If this recipe has an “Add Ingredients” section these ingredients need to
be added at your machines add ingredients beep signal (an option on most
bread machines) or during the last 10 minutes of the kneading part of the
cycle. The reason you don’t add them at the beginning is to prevent them
from being broken down in to tiny bits or mashed in to a paste.

Once your bread is completed allow it to sit in your machines pan for 10
minutes. Then remove it to a wire rack to cool. The reason for letting it
sit for 10 minutes is to soften the crust making it easier to get out of
the pan. Allow the bread to cool at least 20 minutes before cutting it.

Paddle Removal:

If you want to prevent the large holes that one gets from the paddles in
your machine simply waiting until the final rise of the cycle has started,
remove the dough from the pan, remove the kneading paddle(s) and then
spray the post(s) with pan spray. Shape the dough and place it bake in the
pan, seam side down and allow the machine to.

Dough Cycle Preparation:

Any loaf bread recipe can be made on the dough cycle for dinner rolls,
hamburger buns, sub rolls, baguettes and more. Simply follow the
directions above except instead of selecting the basic or white cycle
select the manual or dough cycle. When the machine deeps indicating the
dough is finished remove it to a floured work surface and shape in any
manner you choose. For ideas on shaping bread take a look at the “Shaping
Bread Dough” section of the site, it is in the reference section. When it
comes time to bake the shaped bread generally you bake it at 350 degrees
Fahrenheit for 30 to 40 minutes. The bread can also be checked for
doneness by using an instant read thermometer and checking the interior.
The bread is done when it is 200 degrees Fahrenheit inside. For more
information on baking bread in your oven take a look at the “How’s and
Why’s of Baking in your Oven” section of the site, it is in the reference
section.

HearthKit Baking:

If you want to make this bread in your HearthKit simply make it on the
manual or dough cycle. When the dough is finished remove it to a lightly
floured surface, shape and then place it in a lightly greased loaf pan
(make sure to use one large enough for a 1-1/2 pound recipe). Cover the
dough and pan with a damp towel and allow to rise until doubled. Preheat
your oven to 350 degrees Fahrenheit with the HearthKit in place 15 minutes
before you plan to bake the bread. Uncover the pan of dough, apply any
crust enhancements you wish to it and then place in the preheated oven in
the middle of the HearthKit. Bake for 30 to 40 minutes or until the bread
is golden brown, you can also check it with an instant read thermometer
the dough is done when it is at 200 degrees Fahrenheit internally. When
the bread is done remove it from the oven, remove the loaf of bread from
the pan and place it on a wire rack to cool. Cool at least 20 minutes
before slicing.

Copyright:
“Robert Barnett, The Bread Machine Digest -
http://www.breadmachinedigest.com";
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 193 Calories; 2g Fat (11.1%
calories from fat); 6g Protein; 36g Carbohydrate; trace Dietary Fiber;
19mg Cholesterol; 288mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Double-corn Jalapeno Bread
See more in Loaf Recipes

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3/4 cup water — plus 2 tablespoons
2/3 cup frozen whole kernel corn — thawed
2 tablespoons butter
1 tablespoon jalapeno chile peppers — chopped
3 1/4 cups bread flour
1/3 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons salt
2 1/2 teaspoons instant yeast

Place all ingredients except for the ingredients in the “Add at Beep” area
(if applicable for this recipe) in to your machines fully assembled pan.
Select the “Basic” or “White” cycle and press start.

10 minutes after your machine has started kneading the dough open the lid
and check the consistency of the dough. The dough should be tacky to the
touch like the sticky part of a Post-It Note™. If the bread is too dry add
1 tbsp. of water at a time allowing a minute or two of kneading then check
it again. If needed add another tablespoon of liquid. Repeat this until
the dough reaches the proper consistency. If the dough is too dry apply
the above steps but using flour instead of liquid.

Note: Just because you had to make this adjustment doesn’t mean there is
something wrong with the recipe or your machine. The weather plays an
important part on bread making, and adjustments you make one time may not
be the same adjustments you make next time. This is why it is important to
check the dough consistency.

Once you have checked and if needed adjusted the dough close the lid of
your machine allow the cycle to continue.

Add at Beep Ingredients

If this recipe has an “Add at Beep” section these ingredients need to be
added at your machines add ingredients beep signal (an option on most
bread machines) or during the last 10 minutes of the kneading part of the
cycle. The reason you don’t add them at the beginning is to prevent them
from being broken down in to tiny bits or mashed in to a paste.

The Bread is Done

Once your bread is completed allow it to sit in your machines pan for 10
minutes (no longer or it can get soggy). Then remove it to a wire rack to
cool. The reason for letting it sit for 10 minutes is to soften the crust
making it easier to get out of the pan. Allow the bread to cool at least
20 minutes before cutting it.

Paddle Removal

If you want to prevent the large holes that one gets from the paddle(s)
in your machine simply waiting until the final rise of the cycle has
started, remove the dough from the pan, remove the kneading paddle(s) and
then spray the post(s) with pan spray. Shape the dough and place it bake
in the pan, seam side down and allow the machine to finish. This will give
you a loaf with very small hole(s) in the bottom.

Dough Cycle Preparation:

Any loaf bread recipe can be made on the dough cycle for dinner rolls,
hamburger buns, sub rolls, baguettes and more. Simply follow the
directions above except instead of selecting the basic or white cycle
select the manual or dough cycle. When the machine beeps indicating the
dough is finished remove it to a floured work surface and shape in any
manner you choose. For ideas on shaping bread take a look at “Shaping
Bread Dough” in the Library section of this site. When it comes time to
bake the shaped bread generally you bake it at 350 degrees Fahrenheit for
30 to 40 minutes. The bread can also be checked for doneness by using an
instant read thermometer and checking the interior. The bread is done when
it is 200 degrees Fahrenheit inside (for wet dough’s 210 to 215 is
better). For more information on baking bread in your oven take a look at
“Oven Baking: The How’s and Why’s” in the Library section of this site.

HearthKit Baking:

If you want to make this bread in your HearthKit simply make it on the
manual or dough cycle. When the dough is finished remove it to a lightly
floured surface, shape and then place it in a lightly greased loaf pan
(make sure to use one large enough for a 1-1/2 pound recipe). Cover the
dough and pan with a damp towel and allow it to rise until doubled.
Preheat your oven to 350 degrees Fahrenheit with the HearthKit in place 15
minutes before you plan to bake the bread. Uncover the pan of dough, apply
any crust enhancements you wish to it and then place in the preheated oven
in the middle of the HearthKit. Bake for 30 to 40 minutes or until the
bread is golden brown, you can also check it with an instant read
thermometer the dough is done when it is at 200 degrees Fahrenheit
internally (for wet dough’s 210 to 215 is better). When the bread is done
remove it from the oven, remove the loaf of bread from the pan and place
it on a wire rack to cool. Cool at least 20 minutes before slicing.

You can also do free form loaves. Instead of putting the dough in a load
pan, shape it in to a round and place it on a lightly greased sheet of
parchment paper. After the oven has been preheated slide the dough
parchment and all in to the center of the HearthKit and bake for 30 to 40
minutes or until the bread is golden brown, you can also check it with an
instant read thermometer the dough is done when it is at 200 degrees
Fahrenheit internally (for wet dough’s 210 to 215 is better).

For rolls, etc. follow the directions in the “Dough Cycle Preparation”
section above except bake them on lightly greased parchment paper in the
middle of the preheated HearthKit. Bake for 30 to 40 minutes or until the
bread is golden brown, you can also check it with an instant read
thermometer the dough is done when it is at 200 degrees Fahrenheit
internally (for wet dough’s 210 to 215 is better).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 183 Calories; 3g Fat (13.1%
calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 5mg
Cholesterol; 288mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 1/2
Fat; 0 Other Carbohydrates.

Super Bread Fresh Dough Enhancer
See more in Dough Enhancer Recipes

Recipe By :Robert Barnett
Serving Size : 30 Preparation Time :0:00
Categories : Bread Machine Dough Enhancers

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup Vital Wheat Gluten
1 cup Potato Flakes
1 package Pectin Powder
1 cup Lecithin Granuals
2 tablespoons Ascorbic Acid Powder
1 tablespoon Ginger Powder
1 cup Powdered Milk
1/2 cup Non-Diastatic Malt Powder
1 envelope Unflavored Gelatin
1 cup Acid Whey
1 cup Tofu Powder
1/4 cup Corn Starch
1 cup Instant Yeast

MIXING:

Combine all ingredients in a blender container or food processor. Process
for 30 seconds. Store the dough enhancer in the freezer in a tight lidded
container (glass is best).

USING:

Use 1 tablespoon per cup of flour called for in the recipe. No other
adjustments are needed.

Per Serving (excluding unknown items): 57 Calories; 1g Fat (17.1% calories
from fat); 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol;
32mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other
Carbohydrates.

NOTES : VITAL WHEAT GLUTEN:

Use Vital Wheat Gluten and not Gluten Flour. Gluten Flour
is a mixture of Vital Wheat Gluten and Bread Flour. Vital
Wheat Gluten helps form a better dough that is better able
to trap the gas given off by the yeast. This enables more
of the gas to be trapped which means the loaf will be
taller and have a text structure and texture.

POTATO FLAKES:

Potato Flakes (Instant mashed potaotes) help the bread
stay moist longer which helps keep it from stailing. It
also helps makes a more tender bread with a better
structure and taste.

PECTIN POWDER:

Pectin Powder (the same you use for making jelly) helps
keep the bread fresher longer, it helps with dough
structure and bread texture.

LECITHIN GRANUALS:

Lecithin is found is soy foods and in egg yolks. It helps
with bread moisture, texture, flavor, crust browning and
is a mild natural preservative.

ASCORBIC ACID POWDER:

Ascorbic Acid (Vitamin C) helps boost the yeast which
helps it do a better job in rising the bread. It is also a
mild natural preservative. If you can find ascorbic acid
powder by a bottle of natural vitamin C tablets and powder
them in the blender. Do this before you add the rest of
the ingredients you need the tablets to be completly
ground up.

GINGER POWDER:

Ginger Powder is a very good natural preservative as it is
also antiseptic which helps it retard mold formation. It
is also a mild yeast booster. Don’t worry you won’t taste
the ginger in your bread.

POWDERED MILK:

Powdered milk helps with the taste, texture and the crust
browness of your bread.

NON-DIASTATIC MALT POWDER:

Non-Diastatic Malt is used in NY Bagel recipes and is what
gives it that special taste. Used here it is a yeast
booster and food. Yeast will feed off of this before any
other sweetener they just love it.

UNFLAVORED GELATIN:

Geletain helps with keeping the bread fresher longer. It
helps make a moister loaf of bread which in turns means it
takes longer for it to dry out and go stale. Knox is the
most popular brand of unflavored gelatin.

ACID WHEY:

Acid whey is the by product of making many types of dairy
products. Make sure you get acid whey and not sweet whey.
If it doesn’t say acid whey then assume it is sweet whey.
The acid whey is a yeast booster and a mild preservative.
It also helps in dough and bread structure and texture.
This product can be hard to find. King Arthur Flour
http://www.kingarthurflour.com sells it. It is item number
1187.

TOFU POWDER:

Tofu Powder aka Soy Drink Mix, Soy Milk Powder, Soy
Protein Powder, etc. should be easy to find at almost any
health food store. If you go for the Soy Protein Powder
make sure it is unflavored. Tofu Powder helps with
structure and the texture of the bread. It also helps in
the browning of the crust and overall taste of the bread.

CORN STARCH:

Corn Starch helps with structure, texture and moisture
retention.

INSTANT YEAST:

This just adds an extra little boost to the bread dough.

Pain Au Levain
See more in Dough Cycle Recipes, Dough Enhancer Recipes

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
STARTER
7/8 cup water
1 3/4 cups bread flour — plus 2 tablespoons
1/4 teaspoon yeast
SPONGE
3/4 Cup starter
1/2 cup water
1 1/4 cups bread flour
DOUGH
7 1/2 ounces water
1 1/2 teaspoons kosher salt
3 cups bread flour
1 teaspoon yeast
1 egg white — lightly beaten, with
2 tablespoons water

Place ingredients for starter in bread machine. Mix for a minute or two.
Shut down cycle, and let dough ferment for a minimum of 4 hours to
overnight. Refrigerate if not using immediately. Bring starter to room
temp. Place in bread machine. Add sponge ingredients, and process through
entire dough cycle. Add dough ingredients to bread machine, and process
through entire dough cycle. Turn out of bread machine and shape and let
rise. About 10 minutes before baking, spritz loaves thoroughly with water
and slash each loaf in 3 places, brush with beaten egg white mixed with
water. Bake in 450 deg. oven for 10 min, misting frequently. Reduce heat
to 400 degress and bake another 20-25 min., or until done. Leave in
turned-off oven to cool for about 30 min.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 250 Calories; 1g Fat (4.2% calories
from fat); 9g Protein; 50g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 243mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat.

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