http://cumberlandbooks.com/blog/?p=1879
Do-it-yourself publishing
Feb 9th, 2009 by Rick Saenz
I gather Amazon’s CreateSpace [createspace.com] operation has been around for awhile, but I only just discovered it. I am amazed. Through CreateSpace you can not only create books, audio CDs, DVDs, and audio and video downloads, but for a royalty you can also offer them for sale through both CreateSpace and Amazon.
The prices are the lowest I’ve seen for on-demand book printing, and with the fewest restrictions. And for audio CD replication (i.e. in quantities 1,000 or greater) the price is not the absolute lowest, but pretty close.
These guys are definitely my first choice now for book publishing, and I’ll be looking more closely at them for CDs as well.
Thanks granny! Working on one as we speak! LOL
http://www.homesteadingtoday.com/showthread.php?t=189333
Dahc
My bread:
10ozs water
1/8 cup (or less) honey
1 tbsp salt
3 tbsp E.V. olive oil
2 cups unbleached white flour
2 cups natural wheat flour
1-2 tbsp caraway seeds
2 to 2-1/4 tsp bread yeast
This can be made regularly or in a bread machine. It’s good either way. This is a form of french bread and requires a double rise.
1-3 tsp ground mustard is also good in this.
__________________
Dahc.
#4
Old 06/12/07, 11:10 PM
tonasket
Gooey Bread
1 loaf french bread sliced in half lengthwise
1 cube margerine or butter
2/3 c. sour cream
3 green onions, finely chopped, tops too
2c. shredded cheese- I use cheddar
garlic powder to taste
mix all but bread together in mixing bowl. spread thickly on bread, bake in 350 degree oven or under the broiler, til bubbly, spread mixture a couple times during baking to press into bread. eat and enjoy.
Old 06/23/07, 10:49 AM
hmsteader71
WHOLE WHEAT BREAD
4 t. dry yeast
1/2 c. margarine or butter, softened
1/2 c. honey
6 c. whole wheat flour
4 c. warm water
1/4 c. molasses
2 t. salt
4 c. white flour
Dissolve yeast in warm water. Combine margarine, molasses, honey and salt and mix well. Add yeast mixture. Gradually add flour. Turn dough onto floured board and knead until smooth, about 7-10 min. Place in greased bowl and let rise until double. Punch down. Let dough rest a few min. Shape into 4 loaves. Place in greased bread pans and let rise about 1 hour. Bake at 375 for 35-40 min.
AMISH WHITE BREAD
2 c. warm water
2/3 c. white sugar
1 1/2 T. active dry yeast
1 1/2 t. salt
1/4 c. vegetable oil
6 c. bread flour
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5” loaf pans. Allow to rise for 30 min., or until dough has risen 1” above pans.
Bake at 350 for 30 min. (I bake mine between 30-45 min. because of my oven being older.)
__________________
There is one, savior, one messiah-the man, Christ Jesus.
http://www.homesteadblogger.com/sumnerhomesteading/
Old 06/24/07, 11:01 PM
Rose
One small loaf of bread
Small Loaf Bread
2 Tbsp butter, melted
¾ cup buttermilk, warmed
1 tsp sugar
1 tbsp molasses
1 tsp yeast
Stir together and let sit at least five minutes.
½ cup whole wheat flour
2 Tbsp gluten flour
1 cup white flour
½ tsp salt
Combine wet and dry ingredients. Knead. Let rise at least one hour.
Knead and shape. Place in small loaf pan. Let rise till double, about 1 ½ hours.
Bake at 350 for 35 to 40 minutes.
Variations: Knead in herbs as desired: I use 2 tsp fresh rosemary and ¼ cup fresh grated Parmesan cheese. Yummy in a small batch, will not be wasted or waisted.
Old 07/06/07, 01:38 PM
GrannyG
.
My Favorite Zucchini Bread Recipe:
ZUCCHINI BREAD
2 eggs
1 cup cooking oil (I use Canola)
1 cup Brown Sugar
1 cup White Sugar
2 cups grated Zucchini
2 TBSP Vanilla
3 cups Flour
1 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1 teaspoon Cinnamon
1/2 cup chopped nuts (I use Pecans)
You can also add a handful of raisins if you like them.
Beat eggs. Add oil, sugars, vanilla and zucchini. Mix
lightly. Combine flour,baking soda, baking powder and
cinnamon. Add slowly to the batter and mix lightly. Fold
in nuts (and raisins ).
Pour into two greased and floured bread pans or spray
with Pam.
Bake at 350 degrees for 1 hour or until a toothpick
inserted in center comes out clean.
#8
Old 07/15/07, 07:10 PM
Tirzah
Sour Cream and Vanilla Bread
½ cup warm water
1-2 Tablespoon vanilla extract
1/3-cup sour cream
1 egg
1 Tablespoon margarine or butter, softened
3 cups bread flour
3 Tablespoons sugar
1 ¼ teaspoons salt
2 teaspoons yeast
Place all ingredients into bread machine according to order given by manufacturer. Select sweet or basic/white cycle. Select desired crust setting, 1 ½ pound loaf.
#9
Old 07/15/07, 07:11 PM
Tirzah
Soft and Fast Breadsticks
1-cup warm water
3 Tablespoon brown sugar
1-teaspoon salt
¼ cup oil
2-½ cup bread flour
½ cup whole-wheat flour (you can use all bread flour, if desired)
2-½ teaspoon yeast
Put all in order in the bread machine. Set to dough cycle. Let rise in the machine. Take out and pat into a semi-long rectangle (about 9x11). Take a pizza cutter and slice lengthwise into 7 or 8 strips (or, you can cut in half and double the amount). Take one strip at a time and twist a bit before laying on a greased cookie sheet. Repeat process with the rest of the strips placing them an inch away from each other on the cookie sheet. Cover and let rise. At this point, I brush with melted butter and sprinkle with garlic salt. Bake at 400 degrees for about 15 minutes. Enjoy!
*I also add basil, oregano, parsley, and garlic powder to the bread machine.
**I have also used the dough recipe to make hamburger buns. When you take the dough out of the machine, roll it out to about ½-3/4 inch thick. Cut with a biscuit cutter or a large glass. Place on greased cookie sheets. Cover and let rise. After they have risen, brush with egg wash (one egg beaten with 1 Tablespoon water). Bake at 400 degrees for 20-25 minutes.
#10
Old 07/15/07, 07:12 PM
Tirzah
Soft Oatmeal Bread
1-1/2 cups water (70 to 80 degrees)
1/4 cup sugar
1/4 cup Vegetable oil (I used Canola)
2 tsp. salt
1 tsp. lemon juice
3 cups all-purpose flour
1 - 1/2 cups quick-cooking oatmeal
2 - 1/2 tsp. active dry yeast
In Bread Machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions. (Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (2 pounds).
#11
Old 07/15/07, 07:12 PM
Tirzah
Pretzel Bread
Preheat oven to 450 degrees.
Ingredients:
1 package yeast (or 2 ¼ teaspoons)
1-½ cups of lukewarm water (105-110 degrees)
1 Tablespoon sugar
1 Tablespoon salt
3-4 cups flour
Dissolve yeast in water. Add sugar and salt. Add flour half cup at a time. Mix dough and knead. Shape into rolls, pretzel shapes, or a braided loaf and place on greased baking sheet. Brush with egg wash, and sprinkle with coarse (pretzel) salt. Bake about 12 minutes for rolls and pretzels, and about 25-30 minutes for bread.
*With this recipe you do not need to allow dough to rise.
http://home.att.net/~carlsfriends/source.html
This is the Oregon Trail Starter that has been kept alive all these years.
Instructions for ordering, at link, you send an envelope and postage.
-----------------
Preparedness pays.
This is a true story, the related to me by the individuals involved.
During World War II, when the German Army invaded Estonia, Leo Saksen and his wife Anna, who had just had a baby girl, thought they were prepared for the expected invasion. They had stockpiled food and coal at a safe place near relatives in the country, and felt that they would probably be able to weather the events there. Leo was the president of the bank there and they had been able to build a nice supply.
Just in case things went really badly, they discussed what they might do, but didn't really think they would need to. Anna had a brother who lived in Virtsu about 75 miles away and was a fisherman and owned a Baltic Sea fishing boat. They discussed that maybe they might have to go to him and then to the West, but they felt that it would probably not be necessary.
When Leo was at work, the German Army came and took over the bank. He was able to send a courier with a message to his wife to 'Check on my Mother'. She knew that this was their signal and she took her newborn daughter and started walking to their safe house about 6 miles away. It wouldn't be till very late that night before Leo would be able to leave, as the Germans systematically went through all the bank and confiscated all the valuables - silver and gold coins, bullion, jewelry, etc. Including everything from the safe deposit boxes. After meeting their every demand, they finally left and let he and his employees go.
Leo made his way to their safe house, arriving just about dawn, the entire area was full of German troops bivouacked there, but there was no sign of his wife and daughter. He frantically retraced the route to their house, and not finding them, he went to where the courier lived and was told that the message had been delivered to his wife. For 3 days, Leo searched everywhere - ducking the German military and looking desperately for his wife and daughter. Finally, after showing their picture over and over again he found someone who was pretty sure that he had seen them, getting in a civilian truck with a lot of others and it drove South.
Frantically, he figured that his wife remembered their conversation about going to her brothers, and he started trying to get there. About 10 miles outside of Tallinn, there was a roadblock, and no one was allowed to go to the West. He finally got to a train station and was able to board a train to another city that was East of where her brother was. Two weeks of searching and traveling, wearing the same clothes, hungry and cold, he got off the train and ducked around the part of the station where the Germans were, and as he got out of the station, there, leaving from another door was his wife and daughter.
There was scarcely time to rejoice, as rumor was that the Germans were moving West toward where her brother lived - they found someone with a horse cart headed in that direction and he was able to get his wife a ride and he walked alongside for the 15 miles to the seashore.
Anna's brother had gathered their other family members and her parents, and after waiting as long as they could, he was going to have to leave that night on the high tide during the dark of the moon. Their arrival couldn't have been any later than it was or they would have missed the boat. They traveled out past where they thought the patrol boats might be and then turned South and were able to put into England.
From there, they signed up for a sponsor in the United States, hoping that they would be among the lucky ones. A dairy farmer here in Delaware who had been prevented from enlisting as his farming operation was a critical enterprise, had figured he could at least try to help some refuge family.
So, Leo, Anna and Piret (their daughter) came to America - It was a huge change of lifestyle. He had lived very well as the president of a bank in the capital city in Estonia, and here they lived in a small 2 room house, and they both worked milking and tending the cows.
They both worked hard, and realized that the only way to get ahead was going to require them to each work two jobs, along with milking the cows. Leo was able to get part time work with a brick mason, and Anna took a job at a local chicken processing plant. It took several years, but the Saksens were able to finally buy a small plot of land of their own, and as they got the money, they bought material to build their home. A beautiful brick rancher - in the land they now called home...
Leo became a teacher of masonry and spent his free time gardening and his passion of painting - he was a master in oils and his paintings are hanging in several museums. Anna had started teaching piano once they had been able to afford to buy her own grand piano. Their daughter Piret became a medical researcher for a major pharmaceutical company who worked on several break-through drugs, and has retired but continues to teach other researchers even though she is now almost 70 years old.
Never did I ever see or hear them complain about their happenstance. They never resented any of the jobs they had to do, and always were grateful for the opportunity that they had to start over in their new home country.
I guess, from their experiences, we need to remember that we need to plan, prepare, but make an alternate plan, but most of all, forge ahead and don't look back. Don't bemoan your fate, but work to achieve new goals.
Piret and my sister have been best friends for all these years, and I felt that others, particularly as we face the times ahead, need to hear the story of the Saksens from Estonia, and hopefully think how their experiences might help them in the future through whatever lies ahead.
http://www.homesteadingtoday.com/showthread.php?t=189333
Shepherd
Sweet, Moist Banana Bread
2 C Flour
1 tsp Baking Soda
1/4 tsp Salt
1/2 C Butter (at room temperature)
3/4 C Brown Sugar, firmly packed
2 Eggs, beaten
2 1/3 C Mashed, overripe Bananas (7 to 8 bananas)
1/4 C Honey
Preheat oven to 350 F. Lightly grease a 9 x 5 inch loaf pan*. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter, brown sugar and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just enough to blend well. Pour batter into prepared loaf pan. Bake in preheated oven for 60-65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto wire rack.
*I used a small Pyrex cake pan (7 1/2 x 11) instead and the cooking time dropped to approximately 35 minutes.
This is probably my favorite banana bread recipe because of the strong flavor of bananas and because it’s so moist.
Last edited by Shepherd : 07/22/07 at 12:31 PM. Reason: correction
#14
Old 07/23/07, 11:51 AM
CARAMEL PECAN CINNAMON ROLLS (Pecans Optional)
Pkg yeast (or 2 1/4 teasp) }
1 C warm water } Mix together and set aside
*****
2 T Butter
1 Egg
1/4 C Sugar
1 teasp salt
(mix the egg, sugar and salt together)
3 1/4 C Flour (add)to the above mixture
mix the yeast & water together separately first, then add to the rest of those ingredients. Mix & knead.
Roll dough out.
mix 1/2 C Sugar and
2 teasp Cinnamon together (set aside)
spread soft butter/margarine on top of the rolled out dough, and sprinkle the sugar/cinnamon mixture on top
roll the dough up, and cut.
Caramel Mix (we prefer to double this)
1 Stick Butter or Margarine
2/3 C Brown Sugar
3 T White Syrup
Warm this mixture together and pour into the bottom of a 9 x 13 inch pan.
IF you want, you can add chopped pecans.
Add the rolls to the pan and let them rise. (I’ll often divide this into two pans and cut the rolls smaller, rather than having large rolls.)
Bake 375 for approximately 30 minutes.
Have a slightly larger pan with sides available. When the rolls are done, place the other pan on top, and FLIP over so all the rolls end up with the sticky side up. (Use caution not to splatter and burn yourself.)
***
Easy Method: Use thawed frozen bread dough instead of making your own.
Reply With Quote
Shepherd
#15
Old 07/26/07, 03:54 PM
KathyJ
Spiced Pumpkin Bread
adapted from Bon Appetit magazine
Spiced Pumpkin Bread
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all-purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
Preaheat oven to 350. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely. Makes 2 loaves.
entered into the local county fair this year....
got third place with it - American style judging.
__________________
Kathy
When wealth is lost, nothing is lost; when health is lost, something is lost; when character is lost, all is lost. -Billy Graham
#16
Old 07/28/07, 04:50 PM
Lawbag
This is my favorite cinnamon roll recipe. It’s yeast based and takes 3 risings, but the rolls are super light and fluffy!
CINNAMON ROLLS
(Makes 8 very large rolls or 27 standard rolls)
1-1/2 cups WATER (120-degrees)
1/2 cup GRANULATED SUGAR
1/2 cup VEGETABLE OIL
1/2 cup POTATOES, mashed (unseasoned and without milk
1 EGG
2 tsp SALT
3 envelopes ACTIVE DRY YEAST
3 TBS NONFAT DRY MILK POWDER
3 cups UNBLEACHED ALL-PURPOSE FLOUR
2-1/2 to 3 cups BREAD FLOUR
1/3 cup BUTTER, softened
3/4 cup BROWN SUGAR
1-1/2 TBS GROUND CINNAMON
1/2 cup BUTTER (1 stick), softened
2 TBS ALL-PURPOSE FLOUR
1 cup CONFECTIONER’S SUGAR
speck SALT
1 tsp VANILLA EXTRACT
In a large mixer bowl, place the warm water, sugar, oil,
potatoes, egg, salt, and yeast and mix thoroughly. Add the
milk powder and the all-purpose flour; beat for 3 minutes.
Gradually add the bread flour, and when the dough is
workable, transfer to a lightly floured surface (or use the
dough hook attachment on your electric mixer) and knead for
10 minutes.
Grease a large, deep bowl with either white vegetable
shortening or butter; form the dough into a smooth ball and
place into the bowl. Using your hands, grease the top of the
dough. Cover with a tea towel and allow dough to rise in a
warm place until it has doubled, approximately 1-3/4 hours.
Punch dough down very thoroughly to break up any air
bubbles. Form again into a smooth ball, place in the
regreased bowl, turning it over so the top of the dough is
also greased. Cover, and let rise for 1 hour.
Punch dough down again, then transfer to a lightly floured
surface. Roll out to a rectangle 15x12-inches—it should be
about 1-1/4 inches thick. Spread dough with softened butter.
In a small bowl, mix the brown sugar with the cinnamon.
Sprinkle it over the butter. Tightly roll dough up from the
long side. If the dough has stretched out longer than 16
inches, pat the ends toward the center to make a fat 16-inch
roll. With a serrated knife, cut the roll using a sawing
motion into eight 2-inch rolls. Place slices cut side up,
1-1/2 inches apart, in 2 greased 10-inch square pans that
are at least 2 inches deep. Cover with a tea towel and allow
the dough to rise in a warm place for 1 hour.
For smaller rolls, after the second rise, divide the dough
into thirds. Roll out one third at a time to a 12x8-inch
rectangle. Spread each with about 1-1/2 TBS of the butter
mixture and sprinkle each with about 1/3 cup brown sugar and
1/2 TBS of cinnamon mixed together. Tightly roll each third
up from the SHORT side. Cut into nine 1-inch slices. Place
slices cut side up, 1 inch apart, in 3 greased 8- or 9-inch
pans. Cover and let rise for 1 hour. Use 1-1/2 times the
recipe for frosting the smaller rolls.
Preheat the oven to 325-degrees. Bake the rolls for 10
minutes, then raise the oven temperature to 350-degrees and
bake 5 minutes longer. Remove from oven, and invert pans
onto wax paper-lined wire racks. Allow rolls to cool
completely.
FROSTING
#17
Old 08/03/07, 01:36 PM
cowgirlone
Moderator
Flour and Corn Tortillas
Flour Tortillas
2 cups flour
1 tsp salt
1 tsp baking powder
1 TBs lard (you can use shortening)
1/2 to 3/4 cup of warm water
Mix the flour, salt and baking powder together. Mix the lard in until the mixture looks like cornmeal.
Add 1/2 cup of the water, (if more is needed, add 1 TBs at a time).
Add enough water to bring dough into a ball.
Let it rest 15 minutes.
Divide into 12 pieces. Roll each piece into a ball, then roll out into a 7” round.
Fry on hot ungreased skillet or griddle for about 1 to 2 minutes per side, just until the tortilla starts to get light brown.
Store in plastic baggie to keep moist while frying the remaining tortillas.
These are so good hot off the griddle and slathered with butter. Or use with your favorite recipes.
Corn Tortillas
2 cups Masas Harina
1 cup water
Mix with hands until dough can be brought up into a ball. (if more water is needed, add 1 TBs at a time)
Let the dough rest 15 minutes.
Divide into 12 balls, roll out each ball between waxed paper OR use a tortilla press lined with waxed paper on both top and bottom.
Press or roll out to 6” rounds.
Remove the waxed paper from one side of tortilla, lay the tortilla on a hot ungreased griddle (or pan)....carefully lift off the other (top) piece of waxed paper.
Fry on each side about 30 seconds or until they start to dry.
Keep them in a plastic baggie until all are fried. (Or keep covered so they will not dry out)
Makes 12.
#18
Old 08/06/07, 04:35 PM
WildernesFamily
In response to a request. Photo of bread is here.
Thank you everyone for the compliments on the bread I’ve been making this recipe for years now, it’s quite a forgiving recipe.
I’ll give you two different recipe sizes, use what works best for you.
1lb loaf
3/4 cup warm water
2 tbs. butter/margarine
2 tbs. sugar
1 tsp. salt
2 cups bread flour (I use all purpose flour)
1 tsp. rapid or quick yeast
1 1/2 lb. loaf
1 cup warm water
2 1/2 tbs. butter/margarine
2 1/2 tbs. sugar
1 tsp. salt
3 cups bread flour (again, I use all purpose)
1 1/2 tsp. rapid or quick yeast
The ingredients are listed in the way you’d add them to a bread machine, to make by hand I first mix the warm water and yeast. Then add sugar, butter, salt and then the flour and knead until the dough is smooth and “satiny.” You may need to adjust the water/flour ratio, depending on air pressure and humidity. If you’ve made bread, you know what to look for, if you haven’t - you want the dough to be soft and workable, but not sticky. Add a tablespoon of flour if too wet, or a tablespoon of water if too dry. And you want to knead it until it is smooth and has a satiny finish.
Cover and let rise in a warm spot until doubled in size. Punch down, shape and put in greased bread pan. Let rise and bake in 350 oven for 50 minutes. If you take it out of the oven immediately and cover (pans and all) with a clean, thick towel until just warm, the crust comes out soft - and in cast iron pans, also chewy, yummy!
For the bread in the photo, I doubled the 1 1/2 lb. loaf recipe (double everything, but NOT the salt!) To be honest it rose a bit too much, I’m still adapting the recipe for these specific pans.
In the past, I have replaced part or all of the white flour with whole wheat flour and added gluten, and this recipe still comes out great! I’ve added 7 grain mix to the recipe..... added wheat germ..... used oil instead of butter.... and this recipe is *still* great! Very forgiving. The only part it *didn’t* like, was the once I forgot to add the yeast when I was still making this in the bread machine. LOL.
You’ll need to play with the 2nd rise time to get the size and density you like. Typically, I’ll put the bread pans in the oven for the second rise, and set my oven to start in 20 minutes to 1/2 hour depending on how warm it is that day. My oven has an automatic oven setting, so the pans will be in there while the oven warms up, then it will bake the bread for 50 minutes and then start beeping when the 50 minutes are over.
#19
Old 08/23/07, 07:17 AM
kitaye
Old Fashioned Biscuits
2 cps flour
1 Tbsp Baking Powder
1 tsp salt
1/4 cp butter
enough water to make a dough
Mix dry ingredients with a wisk. Add butter chopped into small sections or freeze and shred it into the flour mix. Add water to make a soft dough. Lightly need on a floured surface and roll out 1/2 inch thick. Bake at 400ºF for 10-15 minutes. I use my cast iron skillet but cookie sheets will work too.
Makes 10 -12 biscuits.
__________________
The difference between Adventure and Disaster is being prepared. author unknown
sparrowhaven.blogspot.com
#20
Old 08/23/07, 09:36 AM
GrannyG
Buttery Biscuits
2 cups all-purpose flour
1 Tablespoon Baking Powder
1/2 teaspoon salt
2 teaspoons sugar
1 2/3 cups whipping cream
2 Tablespoons melted butter
Combine the flour,baking powder, sugar and salt.
Add whipping cream all at once.
Using a fork, stir just till moistened.Turn dough
out onto a lightly floured surface.
Quickly knead by gently folding and pressing
dough 10-12 strokes. Pat or lightly roll dough
out. Cut and place on ungreased cookie sheet.
Brush tops with melted butter. Place about
1 inch apart. Bake at 425 degrees about
12 minutes or until golden. Remove and enjoy.
#21
Old 08/24/07, 09:24 PM
mamajohnson
Biscuits
I dont really have a ‘recipe’ I just make them...
First: put the iron skillet in the oven, with about 1/4 cup of bacon grease in it, preheat to 400. (keep an eye on it, dont let the grease smoke!)
I use an 8 cup measuring cup. I put in 2 1/2 to 3 cups of flour. (white, whole wheat or a mixture)
throw in about a tsp of salt
2 generous tbl of baking powder
mix well,
cut in 3 generous tbl of lard (or shortening)
after the lard is incorporated well, when you have pea like crumbles,
pour in about 1 1/2 or 2 cups of milk (depends on the flour)
mix well.
This is where I have to choose: Lazy biscuits or not?
Lazy: take the skillet out of the hot oven, drop big globs of dough into the skillet and flip them over (they will be coated with grease) proceed till all dough is gone. I tend to squish them in there if I have more dough than skillet.
Not lazy:
flour counter, pat out biscuit dough, use 1/2 pint canning jar to cut biscuits out. Place each biscuit in the hot skillet of grease, turning to coat the top with the grease, fill the skillet (squish if you have more dough than skillet - or you can freeze the cut biscuits real well)
These biscuits have the best crunchy top EVER!
and if you dont knead the dough, it will be ‘fluffy’ inside.
Bake in hot oven till golden
Mom taught me this way, so it is the only way I do it.
(if I dont have bacon grease I use whatever grease/oil/butter I have)
__________________
Goats are funny people
#22
Old 08/27/07, 05:14 PM
Strange Bear
Pizza Bread
You can make this in 2 ways.
Lazy way.
Buy a can of french bread dough at the store.
Roll it out
Pour a couple of Tablespoons of olive oil over it.
Squeeze a clove or two of garlic and spread over the oil.
Sprinkle with parmesean cheese and Italian seasonings.
Roll up and bake as directed on package.
Or make your own french bread.
2 1/2 cups warm water
2 Tablespoons yeast
1-2 Tablespoons butter
I proof the yeast and put a little sugar in the water to help it along
1 Tablespoon salt
5-6 white flour
Knead
Let raise until double
Roll out and put ingredients from above on
Place bread on greased cookie sheet and slash diagonally a few times
mix an egg white with a tablespoon of water and smear on bread
Bake 375 for 45 minutes or until done.
#23
Old 09/07/07, 12:51 PM
GrannyCarol
Whole Wheat bread
My favorite recipe:
In one Pyrex 8 cup measure (in this order and whisked as I go)
1 1/3 cup warm water
3 TBS sugar
2 TBS olive oil
1 TBS molasses (If you use the same TBS measure, the olive oil keeps the molasses from sticking to the measuring spoon)
2 tsp salt
1 tsp lemon juice
In another container:
1 1/2 cups freshly ground whole wheat flour
2 1/2 cups bread flour
I put the liquid in the bread machine (or mixing bowl), then add the flour, then 2 tsp yeast. If I use the bread machine, I use the dough setting and make loaves to rise in the over.
If I am using a mixer, I hold out 1/2 of flour until its quite stretchy, then add flour until the dough lifts up off the sides into a ball, work it a bit more then set it to rise covered in a greased bowl in a warm area.
This will make 2 loaves, I bake them at 350 for 30 mins. Usually they are rising in the oven and I just turn it on when they have risen enough (about an hour rising time, depending on conditions). You can substitute whole wheat flour for the freshly ground whole wheat and add small quantities of other grains if you want - sometimes I add 7 grain cereal (about 1/4 cup) or Scotch Oats or 1/4 cup of flax meal. Have fun!
__________________
#24
Old 09/10/07, 09:10 PM
mamajohnson
Sausage Cornbread
1 pound sausage
1 large onion
2 eggs - beaten
1 1/2 cups cornmeal
1 can cream corn
3/4 cup milk
1/4 cup oil
2 cups grated cheese (I like sharp cheddar)
Oven 425
Brown sausage & onion, drain.
Mix all ingredients, pour into hot greased cast iron skillet.
Bake for 30-40 min.
NOTE: if you don’t use self rising cornmeal, add 4ts baking powder.
Awesome stuff, have lots of salsa and pinto beans on hand for a great meal!
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#25
Old 09/16/07, 10:53 AM
CJ
Recipe: No-Knead Bread
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
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#26
Old 09/17/07, 07:14 PM
Hillbillybob
Amish Friendship Bread
I have frozen it before The starter for future use!
This is more than a recipe - it’s a way of thinking. In our hi-tech world almost everything comes prepackaged and designed for instant gratification. So where does a recipe that takes ten days to make fit in? Maybe it’s a touch stone to our past - to those days not so very long ago when everything we did took time and where a bread that took 10 days to make was not as extraordinary as it seems today.
The recipe comes to us from Mrs. Norma Condon of Los Angeles. Amish Friendship Bread is a great bread for the holidays. When you’ve made your bread, you can give your friends a sample and the starter that made it! Then your friends can make their own and pass it along to their friends. This is why the bread is called “friendship bread”. It makes a great homemade birthday and Christmas present. Church groups and hospitals have spread a lot of love and cheer by making Amish Friendship Bread for their members. Many people make it regularly just because it tastes so good!
Amish Friendship Bread is a genuine starter bread. If you know someone with a starter, you are in luck. For those of you without access to a starter, we’ve done our research and found a great option. It’s a special starter in powder form that can be activated with flour and water; it’s safe, very inexpensive and we can send it to you.
Starter for Amish Friendship Bread (G-110)
The Recipe
Important Note: Don’t use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers.
Required Main Ingredient
1 cup live yeast starter (see above)
day 1:
Do nothing with the starter.
days 2-5:
Stir with a wooden spoon.
day 6:
Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.
days 7-9:
Stir with a wooden spoon.
Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter, add the following ingredients and mix well.
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla
In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts
Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.
#27
Old 09/17/07, 07:40 PM
Hillbillybob
Hillbillybob’s Indian Fry Bread
Fried Bread
Well here it is or should I say the recipe I used this weekend.
start with 1 packet of yeast
1 tsp sugar
1/2 cup water
bring water to well warm, mix in sugar then add yeast and mix. Set aside in 2 cup bowl.
take 1 stick butter
2 cups milk
warm milk and melt butter in milk set aside
next 4 cups of flower and 1 tsb salt in large bowl. about 12 + qts
by this time yeast should be to top of bowl, If not waite another few minets untill yeast bubbles are their. Make well in flower add yeast pour some of the warm milk into yeast bowl to get all the yeast and add milk and butter to flower Mix with spoon should have very wet dough. Mix in 2 more cups of flower 1/2 cup at a time. dough should be on the stickey side. Turn out dough onto flowered work service. butter hands and kneed dough adding flower if needed. Want dough to work without being very sticky. Will still try to stick a little. Kneed for at least 10 minets, better 15.
Put back in flower bowl and let set untill double, about 2 hours then kneed dough again for a few minets. You want to gat all the air out of the dough. Put back in bowle and let double again. beat back down but not as neassery to get all the air out. Get deep fring pan ready if you want to cook them like dounuts or griddle ready with just a coating of oil ( the way I like them ). Wait about an hout and then pinch off dough ( between a silver dollar and a tennis ball size ) roll out to 1/4 inch thick and fry. You shouldn’t haft to wait for the dough to rise. It should just pop up. turn and cook other side untill golden brown. Have honey or powered sugar to put on bread. I like mine with hot butter. I also use as bread, sandwiches or anything else. But best warm of the grill.
Now I have given you the way I make fry bread. Let me know if you make it how good did it turn out for you. The only way I can do any better is to show you how the dough should act and feel like.
#28
Old 10/01/07, 10:55 AM
decolady
The Very Lightest Ciabatta
The Very Lightest Ciabatta
I’ve been making this recipe for years. It originally came from King Arthur Flour. The bread begins with an overnight sponge, which means the finished loaf has just the barest of sour tangs. As the sponge ferments, it creates certain acids that not only give the bread flavor, but affect the gluten, making the bread chewier. The use of a sponge will also increase the loaf’s shelf life.
Carol Field, in her book The Italian Baker, says that this dough is one that can’t be kneaded by hand; it’s too sticky. Keep this in mind when you’re preparing the dough. During the winter you’ll need to use the greater amount of water in the range indicated below. In the dog days of August, when your flour’s been in a humid kitchen all summer, you’ll use the lesser amount. Your goal is a dough that is very sticky, but holds its shape; when you scoop it out onto your work surface, it will settle into a flattened mound that is best approached with oiled hands and a bench knife or bowl scraper.
Sponge
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup water
1/4 teaspoon instant yeast
Dough
sponge (from above)
1 teaspoon instant yeast
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon nonfat dry milk
1/4 to 1/2 cup water
2 tablespoons olive oil
Mix the sponge ingredients, in a small bowl or in the pan of your bread machine, until well combined (program the machine for Dough, then cancel it once the ingredients are mixed, after a couple of minutes). Let the sponge rest overnight, covered, or for up to 15 hours.
Mixer Method: Place all of the dough ingredients into the bowl of your mixer, and beat it at medium speed, using the flat beater, for 5 to 8 minutes. The dough will never completely clear the sides of the bowl, though it’ll begin to acquire some shape. Cover the bowl with plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours; it will get very puffy.
Bread Machine Method: Place all of the ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the second kneading cycle; it should be very tacky, but should be holding its shape somewhat. Adjust the dough’s consistency with additional flour or water, as necessary. Allow the machine to complete its cycle.
Transfer the dough to a well-oiled work surface. Lightly grease a large cookie sheet, and your hands. Using a bench knife or your fingers, divide the dough in half. Handling the dough gently, stretch it into a log about 10-inches long, and place it on the baking sheet. Flatten the log with your fingers till it’s about 10-inches long and 4 to 5-inches wide. Repeat with the remaining piece of dough. Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour; it’ll become quite puffy. Oil your fingers, and gently poke deep holes all over the dough. Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.
Dust the dough very lightly with flour. Bake it in a preheated 425°F oven, throwing four or five ice cubes on the floor of the oven as you put the bread in. Allow the ciabatta to bake for 20 to 25 minutes, or until it’s golden brown. Turn off the oven, remove the ciabatta from the baking sheet, and return the loaf to the oven, propping the oven door open a couple of inches with a folded-over potholder. Allow the ciabatta to cool completely in the oven; this will give it a very crisp crust.
Nutrition information per serving (1 slice, 1/4 of loaf, 98g): 187 cal, 3.5g fat, 5g protein, 33g complex carbohydrates, 1 g sugar, 1 dietary fiber, 406mg sodium, 78mg potassium, 5RE vitamin A, 2mg iron, 91mg calcium, 53mg phosphorus.
Notes:
1. To avoid the whole oiled plastic wrap thing, you can a large roaster inverted over the bread while it is rising.
2. If you are nervous about putting the ice cubes in the oven, spray the dough with water as it goes into the oven and then 3 more times during the first 10 minutes or so.
#29
Old 10/16/07, 01:49 AM
primal1
I call it Hickory nut bread
first you need your Hickory nut broth found here http://www.wwmag.net/hickory.htm
In brief, 1 cup crushed nuts(meat and shell) boiled in water for 15 minutes.
Substitute water with the broth in your favorite bread recipe... the yeast loves it and it gives the bread an interesting but hard to describe flavor!
mine at the moment is a simple wholewheat.
1 1/4 cup Hickory broth
3/4 tsp salt
3 1/2 cups flour
2 tsp yeast
1 tbs cane sugar(optional)
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#30
Old 01/10/08, 11:04 PM
GrannyG
Dilly Casserole Bread
2 1/4 to 2 1/2 cups all-purpose flour, divided
2 TBSP sugar
1 TBSP dried minced onion
1 Teaspoon dill seed
3/4 teaspoon salt
1/4 teaspoon baking soda
1 package active dry yeast
1/4 cup water
1 TBSP butter or margerine
1 cup creamed Cottage Cheese
1 egg
Butter
Salt
Combine 1 cup flour, sugar, onion, dill seed, salt,
baking soda and yeast in a large bowl of electric
mixer. Blend well. Heat water, butter, and cottage
cheese in small saucepan until very warm (120 degrees).
Add warm liquid to flour mixture; blend at low speed
while adding the egg.Blend until moistened; beat three
minutes at medium speed. Stir in remaining 1 1/4 to
1 1/2 cups flour to form a stiff batter. Cover loosely with
plastic wrap and cloth towel. Let rise in warm place until
light and doubled in size, about an hour. Grease 1 1/2 quart
casserole. Stir down the dough, turn into the dish, cover, and
let rise till doubled...about 45 minutes or so. Preheat the
oven to 350 degrees. Uncover the dough, bake 30-40
minutes, until it is deep golden brown on top, and the
loaf sounds hollow when you tap it lightly. Remove from
the dish, cool on a wire rack. Brush warm loaf with
melted butter and sprinkle some salt on the top.
http://www.homesteadingtoday.com/showthread.php?t=189333&page=2
Bonnie L
Oatmeal Bread
Makes 2 loves
4 ½ cups all-purpose flour – divided
1 package active dry yeast
1 1/3 cups water
1/3 cup honey
2 tablespoons butter
1 teaspoon salt
2 cups old-fashioned rolled oats
In a large bowl, mix 2 cups of the flour and the yeast. In a saucepan over medium heat, cook and stir the water, honey, butter, and salt, until the butter is almost melted (no more than 120 degrees). Add liquid to flour and yeast mixture. With a wooden spoon, beat until smooth. Stir in the oatmeal and add the remaining flour ½ cup at a time. Add only the amount of flour you need. The dough should pull away from the sides of the bowl, but still be a little bit sticky. Knead on a floured surface for about 6 – 8 minutes, until the dough is smooth.
Grease a bowl with shortening or oil and roll the dough in it to coat. Cover the bowl with a towel or plastic wrap and let rise in a warm, draft-free place about 1 hour, or until it doubles in size.
Punch down the dough and let rest for 10 minutes. Divide the dough in half and shape into loaves. Place in greased pans and coat the top of the loaf with oil or shortening. Cover and let rise for about 1 hour or until doubled in size.
Preheat oven to 375 degrees and bake 35 to 40 minutes. The top will be golden brown and the loaf will sound hollow when you tap the bottom.
Cool on a rack.
__________________
God bless,
Bonnie
“While we have the opportunity, let us do good to all.” Galatians 6:10
#32
Old 01/12/08, 11:42 PM
dixiegal62
wheat bread
found these while searching for recipes on the cooking board, they are not mine but I didnt want them to be lost and wanted to post them before the boards where cleaned
I’ve posted this one before...it is my favorite. Don’t find it dry at all. It comes from the Urban Homemaker site. http://articles.urbanhomemaker.com/...dex_v2&id=83&c=
Hand Method: (yields 2 loaves)
1/3 C honey
1/3 C oil
2 1/2 C Warm Water
1 1/2 TB Saf Instant Yeast
2 1/2 tsp Real Salt
6-7 C Fresh whole wheat flour
1 1/2 TB Dough Enhancer
Large Mixer Method: (yields 5-6 loaves)
2/3 C honey
2/3 C oil
6 C warm water
3 TB Saf Instant Yeast
1 1/2 - 2 TB Real Salt
16-20 C fresh whole wheat flour
3 TB Dough Enhancer
Zojirushi Bakery Supreme (Auto Baker Method)
2 TB honey
2 TB oil
1 1/2 C water (90 - 100F)
1 1/2 tsp Real Salt
3 1/2 C fresh whole wheat flour
2 tsp Dough Enhancer
3 TB Vital Gluten
1 1/2 tsp Saf Instant Yeast
Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt and 4-5 C (12-16 C if using the Mix N Blend or (Bosch) additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.
Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. Six to ten minutes of kneading by electric mixer (Use speed 1 on the Bosch Universal, and use speed 4 on the Mix n Blend - or use the Auto-Knead function) should be sufficient to develop the gluten if you are using fresh flour. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.
Form the dough into 2 loaves if using the hand method or 5-6 loaves if using the Mix N Blend or Bosch Universal, method. Place the dough into greased loaf pans. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).
Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.
__________________
~Teresa~
If you tell the truth you don’t have to remember anything. ~ Mark Twain ~
No act of kindness, no matter how small, is ever wasted. ~Aesop~
__________________
Life is like an ever-shifting kaleidoscope...a slight change, and all the patterns alter.
The eye sees only what the mind is prepared to comprehend.
#33
Old 01/16/08, 03:33 PM
suzfromWi
Vienna bread
yield 3 ovals or 2 rounds...
Sponge....
1 1/2 T active dry yeast. [ 1 1/2 packages ]
1T sugar
1 cup warm water[105 to 115 degrees]
1 cup warm milk. [ 105 to 115]
2 cups unbleached all purpose flour
Dough...
1 T salt
3 T unsalted butter, melted and cooled
3 1/2 to 4 cups Unbleached all purpose flour
sponge above
1. To make the sponge: In a large bowl whisk together the yeast, sugar,water, milk and flour.
Beat hard until smooth and creamy. Cover loosely with plastic wrap and let the sponge rise at room temp until bubbly and double in bulk. about 1 hour.
2. To make the dough:Add the butter, salt, and i cup of the flour to the songe. Beat with a whisk for 1 minute. With a wooden spoon, add the remaining flour 1/2 cup ata time to form a soft dough that clears the sides of the bowl.
3. Turn the dough out on a lightly flored survace and knead for about 3 minutes to form a smooth, springy dough. Adding flour 1 T at a time to prvent sticking. The Dough should be firm enough to hold its own shape. Place in a greased deep container and let rise at room temp until doubled to tripled in size. About 2 hrs.
4. Turn the dough unto work surface and divide into 3 equal potions. Form each into an ovel taper the ends and pinch. Place seam side down on a greased or parchment lined cookie sheet. Cover loosly with plastic wrap and let rise again until double or about 1 hr. tweny min. before baking, preheat the oven to 425. With a serrated knife make 3 parellel slices across the top. Pinch ends again to redifine. Brush the dough with a egg glaze and sprinkle with sesame seeds if desired. Bake for 10 min. then turn down heat to 375 and bake another 25 to 30 min or until brown and crusty.
5. Egg glaze.
1 egg beaten and 1 T of water. Mix well.....
I baked the loaves in the pic. in black cast iron skillets. Liked it better on the cookie sheet....FYI.... good bread.....
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#34
Old 01/22/08, 03:16 PM
heather
3 sourdough recipes to share
Sourddough Wheat Bread
3/4 C. water 3/4 C. milk 1 pkg. active dry yeat 1 C. Sourdough starter 2 1/2 C. whole wheat flour 2 Tbsp. molasses 1 1/2 tsp. salt 1 Tbsp. butter 1/2 tsp baking soda 3 C. and 1-2 Tbsp. all purpose flour
Boil water & combine with the milk. When luikewarm, add yeast & dissolve thoroughly. Add 1 C. starter & 2 C. whole wheat flour. (I have a kitchen Aid Mixer with a dough hook). Mix on speed 1 for 1 minute. Cover and let rise for 90 minutes. Mixture will be bubbly & will have doubled in size. Add molasses, salt, butter, baking soda, 3 C all purpose flour, I use 1 cup high glueten flour and 2 C. unbleached flour and 1/2 C. Whole wheat flour. Mix on speed 1 for 1/2 minute; turn to Speed 4 for 1/2 minute, gradually adding 1-2 Tbsp flour; then reduce to Speed 3 to knead dough for 1 1/2 minutes. Place dough on floured board & allow to rest for 10 minutes. Shape into 2 round loaves & place in greased 9 inch cake pans. Allow to rise 45 minutes. Slash top of each loaf with a sharp knive. Bake at 350 and check at 30 minutes. My oven is fast. Recipe says 375 for 45-50 minutes. Yummmmmm!
Sourdough Cornmeal bread
1 pkg. active dry yeast 1 C. warm water 2/3C Sourdough starter 2 Tbsp. salad oil 2 Tbsp. molasses 1 tsp. salt 1 C. cornmeal 2 3/4 white all purpose flour I add gluten flour along with the white all purpose.
In large mixer bowl dissolve yeast in warm water. Add starter, oil, molasses, salt, cornmeal & 1 C. flour. Thoroughly mix ingredients for 1/2 minute on Speed l. Stop mixer; add 1 3/4 C. flour. Mix for 1/2 minute on Speed 4, then knead dough on Speed 3 for 1 1/2 minutes. Place dough into a greased bowl & let ries 90 minutes. Punch dough down, form into a ball & let rise on a floured board for 10 minutes. Form into 2 small round loaves & place in greased 9 inch cake pans dusted with cornmeal. Cover & let rise 90 minutes. Bake at 375 for 50 minutes. This is a nice moist bread.
Sourdough English Muffins
1 pkg. active dry yeast 1/4 C. warm water 1 C. warm milk 1/2 C sourdough starter 1 Tbsp. sugar 3/4 tsp. salt 3 1/4 C. all purpose flour Cornmeal
Dissolve yeast in warm water in large mixer bowl. Add milk. , starter, sugar, salt & 1 C. Flour. Combine ingredients on Speed 1 about 1/2 minute. Add remaining flour by mixing dough thoroughly for 1/2 minute on Speed 4. Reduce to Speed 3, knead dough 1 1/2 minutes longer. Place dough in greased bowl & let rise 90 minutes. Punch dough and turn onto cornmeal dusted board. Roll out dough to 1/2 thickness. With a 3 inch floured cookie cutter, cut dough and place rounds cornmeal side up 1 inch apart on an ungreased cornmeal dusted tray. Let rise 45 minutes. Bake on an ungreased griddle (I use my electric skillet) at 340 setting until golden brown on each side about 10 minutes per side. Cool on a rack. Split with a fork & serve with butter or jam.
#35
Old 01/22/08, 10:25 PM
MisFitFarm
Old Fashioned Raisin Bread
I usually make white or wheat yeast bread, and Amish Friendship bread. This one is a basic Egg Bread recipe. Here goes:
Egg Bread
6 3/4 to 7 1/4 cups all purpose flour
2 packages active dry yeast
2 cups milk
1/4 cup sugar
1/4 cup butter or margarine
2 teaspoons salt
3 eggs
In a large mixing bowl, combine 3 cups of flour and the yeast. In saucepan, heat milk, sugar, butter, and salt just toll warm(115 to 200) and butter is almost melted.; stir mixture constantly. Add to flour mixture, then add eggs. Beat at low speed of electric mixture scraping bowl, then three minutes at high speed. Stir in as much of the remaining flour as you can with a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. Place in lightly greased bowl, turn once to grease surface. Cover; let rise in warm place till double, about 1 1/4 hours.
Punch down; divide dough in half. Cover, let rest for ten minutes. Shape into two loaves. Cover; let rise till nearly double. Bake at 375 for 35 to 40 minutes or until done. You can cover with foil the last 15 minutes to avoid over browing .
To make Cinnamon Swirl bread, prepare the dough as stated, but instead of shaping into loaves, roll each half into a rectangle. Brush entire surface with water, then combine 1/2 cup sugar and 2 teaspoons of cinnamon and sprinkle half on to each of the two rectangles. Roll up jelly roll style. Drizzle with Confectioners Icing.
To make Raisin bread, add two cups of plumped raisins to the Egg bread dough as you are stirring in the remainder of the flour with a spoon. Drizzle with Confectioners Icing.
To make Herbed Bread, combine 2 tablespoons dried parsley flakes; 1 tablespoon dried tarragon, crushed; and 1 teaspoon celery seed with the first 3 cups of flour and yeast for the Egg bread dough.
If you have any questions, feel free to ask!!
__________________
If it needs a home, it ends up here!
Rita
Rye Bread Recipe
I love rye bread but could never get the taste I liked. This recipe comes very close. If you like rye, give it a try.
I think the secret is the starter: l cup warm potato water or I use some instant tater flakes in l cup water, l cup rye, 1 tablespoon yeast, l tablespoon carraway (I love carraway). Stir to blend and cover with plastic wrap and let sit for at least 3 days.
Dough for the bread:
Let sit for 10 min. the following: 2 cups warm water, l T sugar, 1 T yeast and the above starter.
Combine above with 2 cups rye flour, 2 T Kosher salt (seems like alot but helps give a sour rye taste), 2 T carraway, 4 3/4 cups bread flour. Mix and knead 6 min or longer with mixer. Cover and rise ‘til doubled about 2 hrs. Shape into to round or oval loaves and put on a pan sprinkled with cornmeal. Cover with sprayed wax paper and let rise about 40 min. Make 3 slashes on top and bake in pre-headed oven( with a pre-heated pan of water on bottom shelf) at 375 for 40 min.
This bread stays moist, can slice it very thinly and toasts great.
#38
Old 02/05/08, 07:02 PM
marusempai
Lefse
I learned about these from my husband, whose Norse family makes them the day after Thanksgiving to roll the leftovers up in. My dear sweet departed grandmother in law made these with riced potatoes, but it tastes just as good this way, is faster, and easier. You can also use leftover mashed potatoes.
3 cups instant mashed potatoes
1 teaspoon salt (adjust salt to taste, will vary depending how salty your instant potatoes are)
1/4 cup butter (again, adjust based on how buttery your potatoes already are, but they should be fairly buttery, or it will be too dry)
1 cup milk
1 cup flour
Melt butter and salt in 1 cup HOT water. Pour mixture over instant potatoes and stir . Add 1 cup milk and 1 cup flour; stir together, then cool in refrigerator. Roll into balls, then roll out thin. I find that a little smaller than a tennis ball, makes a perfect size lefse. Cook in hot griddle until brown on both sides.
#39
Old 02/11/08, 08:40 PM
littlebit ranch
English Muffin Bread
English Muffin Bread
This is the recipe as I have it written, then I will tell you what I have done to change it.
2 cps milk 1/2 cp water
5-6 cps flour 2 pkgs yeast
1 T. sugar or honey
2 tsp. salt
1/2 tsp. baking soda
cornmeal for pans
Mix 4 cps flour, yeast, salt and baking soda. Add warmed liquids. Slowly add remaining flour. Knead 3-5 mins.-dough will be sticky.
Spread in two loaf pans that have been greased and dusted with cornmeal. Cover, let rise 45 mins.
Bake at 400 degrees for 25 mins. Remove from pans immediately.
OK-I would probably use whole wheat flour or a mix of white and wheat. When I used to make this weekly I would stir cinnamon and sugar and raisins in one. Sometimes some chopped sauteed onions in another. Anyway you would play with your regular bread recipe-you can do with this one.
My recipe that I just found was typed up by one of my kids and says 2/4 tsp baking soda—not sure what she was thinking at the time-so I’m not positive if it’s supposed to be 1/2 or what—but I would go with that-I don’t think that 1 tsp would be too much either. I think it’s just an attempt to get some of those English muffin wholes in there.
I don’t use yeast packets either-I substitute about 1 Tablespoon for each packet. I also use powdered milk in most of my baking-so I would just add the powder in with the dry ingredients rather that reconstituting it, and just use warm water or potato water or whatever you like.
As I mentioned I have saved up some of the smaller (1lb.?) coffee cans and I spray them real good and dust with the cornmeal. Just looks more like an English Muffin when you toast it up.
I haven’t made this in ages, but now that the recipe is out, I think that’s what I’ll be doing tomorrow.
#40
Old 02/16/08, 03:47 PM
Lawbag
Honey Pan Rolls
For dough:
1 cup warm milk (70 to 80 degrees F)
1 egg
1 egg yolk
1/2 cup veggie oil
2 tablespoons honey
1 1/2 teaspoons salt
3 1/2 cups bread flour
2 1/4 teaspoons active dry yeast
For glaze:
1/3 cup sugar
2 tablespoons melted butter
1 tablespoon honey
1 egg white
Place the first 8 ingredients in a bread machine in the order recommended by the machine’s manufacturer. Select dough setting and start. Check dough after 5 minutes to make sure it is mixing properly - may need to add 1 or 2 tablespoons of water or a little flour.
When the dough cycle is complete, turn the dough onto a lightly floured surface and cover. Let rest for 15 minutes. Meanwhile, grease two 9 inch square baking pans.
Divide dough to 24 pieces. Shape each piece into a ball. Put 12 balls into each of the greased pans.
Cover and let rise in a warm, draft-free place until doubled - about 30 minutes.
Preheat oven to 350 degrees.
Prepare glaze: combine sugar, butter, honey and egg white. Mix well. Drizzle over dough when it finishes rising. Bake at 350 degrees for 20 to 25 minutes or until golden brown on top.
You can brush with additional honey if you desire.
#41
Old 02/16/08, 09:30 PM
mrs oz
Made these onion rolls tonight. Turned out great!!
DOUGH
1 1/4 cups water 300 mL
1 egg, beaten 1
2 tbsp butter 30 mL
4 cups ROBIN HOOD Best For Bread Homestyle White Flour 1 L
2 tbsp sugar 30 mL
1 1/4 tsp salt 6 mL
1 1/4 tsp bread machine yeast 6 mL
FILLING
1 cup onions, chopped 250 mL
1 tbsp CRISCO® Vegetable Oil 15 mL
Preparation
DOUGH
ADD dough ingredients to machine according to manufacturer’s directions.
SELECT Dough Cycle.
FILLING
SAUTÉ onions in oil until golden. Remove from heat; let cool. When dough cycle is complete, remove dough to floured surface. Cover and let rest 5 minutes.
RESERVE 2 tbsp (30 mL) of onions for topping. Knead remaining onions into dough, adding more flour if dough becomes sticky.
DIVIDE dough into 12 pieces. Shape into balls. Place on greased baking sheet. Sprinkle with reserved onion mixture. Cover with tea towel.
LET RISE in warm place (75°-85°F / 24°-29°C) until doubled (30-45 minutes).
BAKE at 375°F (190°C) on lower oven rack for 15-20 minutes. Cool on wire racks.
#42
Old 03/16/08, 01:24 PM
Wolf Flower
Martin’s Spent Grain Bread
For those of you feeding spent grain to your livestock, save a little for this wonderful bread! It is chewy, hearty, and has outstanding flavor. This recipe is designed specifically for bread machines. Courtesy Martin Carman of the Maltose Falcons.
Ingredients
Yield: 1 2lbs Loaf
1 cup 1 egg & water (to make a cup)
2 Tbsp Vegetable Oil
3 Tbsp Sugar
2 tsp Salt
3 cups Bread Flour
1 cup Spent Grain
2 Tbsp Vital Wheat Gluten
1 Tbsp Yeast
Method
Add ingredients to the bread machine in the order suggested by the manufacturer of your bread machine.
Use the regular bread cycle.
After the first 5 minutes of kneading, check to see that there is a proper balance of flour to water.
If there is still dough sticking to the bottom of the pan, add a little more flour.
If the flour has not been incorporated into the dough, add a little water.
This variability is caused by the inconsistency of the quantity of wort remaining in the grain.
#43
Old 03/21/08, 07:16 PM
Ezrandi
I found this recipe for wheat bread and altered it a bit for my family,
this was the first bread I baked and The family loves it!
i wanted to share it with everyone
Original
Simple whole wheat bread
Ingrediants
3 cups warm water
2 Tbl (or pkgs) of active dry yeast
1/3rd cup of honey
5 cups of bread flour
3 tbl melted butter (unsalted)
1 TBL of salt (if using salted butter I reduce to 1 tsp)
1/3rd cup of honey
2 cups of whole wheat flour
Directions
In a large bowl, mix warm water, yeaste and 1/3rd cup of honey. add 5 cups white bread flour,
stir to combine
Let sit for 30 minutes, or until big and bubbly
Mix in 3 tbl melted butter, 1/3rd cup of honey and salt.
stir in 2 cups of whole wheat flour. flour a flat surface and knead dough with whole wheat flour until not really sticky
Place in greased bowl, turning once to coat the surface of the dough
cover with a dishtowel.
Let rise in a warm place until doubled
Punch down and divide into 3 loaves, placed in greased 9X5 inch loaf pans and allow to rise until dough tops the pans
bake at 350 degrees f for 25 to 30 minutes; do not overbake. Lightly brush the tops ith melted butter when done, to prevent crust from getting hard.
cool completely
********************
Mixed grain
Ingrediants
3 cups warm water
2 Tbl (or pkgs) of active dry yeast
1/4rd cup of honey
4 cups of bread flour
3 tbl melted butter (unsalted)
1 TBL of salt (if using salted butter I reduce to 1 tsp)
1/4rd cup of honey
2 cups of whole wheat flour
1/2 cup of rolled oats
1/4 cup flax seed (ground)
1/4th cup of rye flour
1 egg
Directions
In a large bowl, mix warm water, yeaste and 1/3rd cup of honey. add 4 cups white bread flour, and 1 cup of Wheat flour
stir to combine
Let sit for 30 minutes, or until big and bubbly
Mix in 3 tbl melted butter, 1/3rd cup of honey and salt.
stir in 1 cups of whole wheat flour, the oats, flax seed and Rye flour
Add 1 egg
Mix
flour a flat surface and knead dough with whole wheat flour until not really sticky
Place in greased bowl, turning once to coat the surface of the dough
cover with a dishtowel.
Let rise in a warm place until doubled
Punch down and divide into 3 loaves, placed in greased 9X5 inch loaf pans and allow to rise until dough tops the pans
bake at 350 degrees f for 25 to 30 minutes; do not overbake. Lightly brush the tops ith melted butter when done, to prevent crust from getting hard.
cool completely
#44
Old 04/10/08, 06:06 PM
marusempai
So I don’t lose these...
Breadmaker Sourdough Bread (1 1/2 lb. loaf)
2/3 cup water 80F
1 cup sourdough starter
1 Tbls butter or margarine
2 3/4 cups bread flour
1 Tbl sugar
1 1/4 tsp salt
2 tsp active dry yeast
Add liquid ingredients, then all dry ingredients except yeast. Tap pan to settle dry ingredients, then level. Make a well in the center of dry ingredients and add yeast. Program for bread select, crust color and loaf size.
SPECIAL NOTE: The amount of starter used in these recipes will produce a mild tasting sourdough bread. If you would like a stronger sourdough taste, reduce the amount of water by 1 tablespoon and increase the amount of starter by 2 tablespoons for the 1 1/2 lb. loaf and 4 tablespoons for the 2 lb. loaf.
Breadmaker Sourdough Wheat Bread (1 1/2 lb. loaf) (this one is my family’s favorite!)
1/2 cup + 2 Tbls water 80F
1 cup sourdough starter
1 Tbls butter or margarine
1 Tbls honey
1 Tbls molasses
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1 1/2 tsp salt
2 tsp active dry yeast
Same directions as above
#45
Old 07/16/08, 01:27 PM
KathyJ
Pita Bread
ok-
now I haven’t personally tried it, but I know people who have and they love it. and all the books by these two authors are highly recommended.
KathyJ
Cookbook Source: Flatbreads & Flavors - A Baker’s Atlas by Jeffrey Alford and Naomi Duguid.
Pita
Khubz, Baladi - Eastern Mediterranean
Pita, commonly referred to in Arabic as khubz (”bread”) is the most widely
available bread throughout the Eastern Mediterranean. Unfortunately, in
these days of mass production even the khubz that makes its way to
restaurant tables is often the same ubiquitous too-quick-to-go-stale white
pita served in restaurants in North America. This is not true in Egypt,
however, where the local pita—called baladi—is made from 100 percent whole
wheat flour and freshly baked several times a day in neighborhood bakeries.
To a visitor, bread can seem unbelievably cheap, because it is subsidized by
the government. The quality of the baladi, as well as its price, is strictly
controlled by the governmnet; bread is an important political issue, just as
it is in many other places all around the world.
As for homemade pita, cast away any thought of those white cardboard-like
supermarket breads. Fresh homemade whole wheat pitas, or those made with
half white, half whole wheat, are quick and delicious. They are most easily
made on quarry tiles or baking sheets in the oven, but they can also be
baked on a griddle or in a cast-iron skillet on the stove.
2 teaspoons dry yeast
2-1/2 cups lukewarm water
5 to 6 cups hard whole wheat flour, or 3 cups each hard whole wheat flour
and hard unbleached white flour, or unbleached all-purpose flour
1 tablespoon salt
1 tablespoon olive oil
You will need a large bread bowl, unglazed quarry tiles (see page 20)to fit
on a rack in your oven or several baking sheets, or a cast-iron or other
heavy griddle or skillet at least 9 inches in diameter, and a rolling pin.
In a large bread bowl, sprinkle the yeast over the warm water. Stir to
dissolve. Stir in 3 cups flour, a cup at a time, and then stir 100 times,
about 1 minute, in the same direction to activate the gluten. Let this
sponge rest for at least 10 minutes, or as long as 2 hours.
Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add
more flour, a cup at a time, until the dough is too stiff to stir. Turn it
out onto a lightly floured surface and knead for 8 to 10 minutes, until
smooth and elastic. Rinse out the bowl, dry, and lightly oil. Return the
dough to the bowl and cover with plastic wrap. Let rise until at least
doubled in size, approximately 1-1/2 hours. (The dough can be made ahead to
this point and stored, covered, in the refrigerator for up to 7 days.
To save the dough in the refrigerator for baking later, gently punch it
down. Wrap it in a plastic bag that is at least three times as large as the
dough, and secure it just at the opening of the bag; this will give the
dough room to expand while it is in the refrigerator. Then, from day to day,
simply cut off the amount of dough you need and keep the rest in the
refrigerator. After a few days, the dough will smell increasingly fermented,
but the fermentation actually improves the taste of the bread, especially if
baked on quarry tiles. The dough should always be brought to room
temperature before baking.)
If baking the breads: Place unglazed quarry tiles, or two small baking
sheets, on the bottom rack of your oven, leaving a 1-inch gap all around
between the tiles or sheets and the oven walls to allow heat to circulate.
Preheat the oven to 450 degrees F.
Gently punch down the dough. Divide the dough in half, then set half aside,
covered, while you work with the rest. Divide the other half into 8 equal
pieces and flatten each piece with lightly floured hands. Roll out each
piece to a circle 8 to 9 inches in diameter and less than 1/4 inch thick.
Keep the rolled-out breads covered until ready to bake, but do not stack.
Place 2 breads, or more if your oven is large enough, on the quarry tiles or
baking sheets, and bake for 2 to 3 minutes, or until each bread has gone
into a full “balloon”. If there are seams or dry bits of dough, or for a
variety of other reasons—e.g., your quarry tiles are not sufficiently
preheated—the breads may not balloon properly. But don’t worry, they will
still taste great. The more you bake pitas, the more you will become
familiar with all the little tricks and possible pitfalls, and your breads
will more consistently balloon. Wrap the baked breads together in a large
kitchen towel to keep them warm and soft while you bake the remaining
rolled-out breads. Then repeat with the rest of the dough.
To cook the pitas on top of the stove: Preheat a 9-inch or larger griddle or
cast-iron skillet over medium-high heat. When hot, lightly grease the
surface of the griddle with a little oil.
Meanwhile, gently punch down the dough and divide it in half. Cover one half
and divide the other half into 8 pieces. Flatten each piece with
well-floured hands, then roll out one at a time into circles less than 1/4
inch thick and 8 to 9 inches in diameter.
Gently put one bread onto the griddle. Cook for 15 to 20 seconds, then
gently turn over. Cook for about 1 minute, until big bubbles begin to
appear. Turn the bread again to the first side, and cook until the bread
balloons fully. To help the process along, you can press gently with a towel
on those areas where bubbles have already formed, tryng to push the air
bubble into areas that are still flat. (This is a technique that will
quickly improve with practice.) The breads should take no more than 3
minutes to cook, and, likewise, they shouldn’t cook so fast that they begin
to burn; adjust the heat until you find a workable temperature. Wrap the
cooked breads in a large kitchen towel to keep them warm and soft while you
cook and roll out the rest of the dough in the same way. There is no need to
oil the griddle between each bread, but after 4 or 5 breads, you might want
to lightly oil the surface again.
Alternatives: You can, of course, make smaller breads by dividing the dough
into smaller pieces. The rolling out and cooking method and times remain the
same. Children particularly love smaller pocket breads.
Makes approximately 16 pocket breads, 8 to 9 inches in diameter.
Serve with any Central Asian or western Asian meal. Always have stacks of
fresh pita on the mezze table, whole or cut in wedges, and
wrapped to keep soft and warm. Use to make Toasted Pita.
__________________
#46
Old 07/21/08, 05:25 AM
stack
Oregon Trail Sourdough
Last year, someone recomended this sourdough to me. I finally got around to ordering it. You can send a self addressed stamped envelope or send a donation. I just sent 7 bucks so I wouldn’t have to mess with anything. I haven’t used it yet, but “Oregon Trail Sourdough” sounded cool.
From the flier:
“Carl Griffith’s legacy of distributing sourdough starts is being continued by the 1847 Oregon Trail Sourdough Preservation Society”..........
Here is the site: http://home.att.net/~carlsfriends/
It comes with instructions and some recipes.
#47
Old 08/24/08, 12:50 PM
Wind in Her Hair
“Great Pumpkin” Bread
Brad’s “Great Pumpkin” Bread
(From the Gooseberry Cookbook “Welcome Home for the Holidays”)
3 cups all purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon ground cloves
1 teapoon ground cloves
1 teaspoon ground nutmeng
1 teaspoon salt
1/2 teaspoon double acting baking powder
16 ounces (2 cups) pumpkin
2/3 cup salad oil
3 eggs, sligtly beaten
Optional:
chopped pecans or other nuts
flour dusted raisins, craisins, or ther dried fruit bits
Preheat oven 350º. Grease two standard loaf pans. Mix the dry ingredients well. Add the remaining ingredients and mix until well blended. Add optional ingredients. Pour into loaf bans and bake 1 hour until toothpick comes out clean. Cool on wire racks for 10 minutes before turning out of pans and cooling completely.
(I’m really impatient so I usually split the recipe in half and bake half in muffin tins for 25 minutes! Serve steaming hot with softened cream cheese! Yum! )
Enjoy!
__________________
I went to the woods because I wished to live deliberately...
#48
Old 02/04/09, 10:07 AM
stirfamily
Sourdough Pizza dough
I found this recipe off of Recipezaar.com
Made a great pizza dough. I changed it just a teeny bit. I added 1/2 the recipe flour to my starter and let it sit on the kitchen counter for most of the day to get nice and bubbly.
Ingredients
1 1/2 cups sourdough starter
4-5 tablespoons olive oil
1 teaspoon salt
1 1/2 cups flour (plus a little more or less to adjust consistency)
Directions
1. Preheat oven to 500°F.
2. Mix starter, 1 tbsp olive oil, salt, and flour together in a mixing bowl until it blends and forms a ball (add more or less flour to adjust consistency; if you get it too dry just add a little more starter).
3. Allow dough to rest for about 30 minutes (don’t look for it to rise, just to get the dough where it is easier to roll).
4. Roll out mixture on parchment paper or a lightly floured surface until it fits the size of your pan, turning the dough as you roll (if you want a more even circle).
5. Par-bake the crust on a pizza stone or pizza sheet for about 7 minutes, then remove from oven.
6. Before topping your pizza with any sauce, cheese, or toppings, brush the top of the crust all over with remaining olive oil (as needed), using a pastry brush (this helps keep soggy moisture out of the crust as it bakes).
7. Top as desired and cook until browned and cheese is melted.
8. If you use certain vegetables as a topping (onions are the first thing that comes to mind) you might want to cook those about halfway before topping the pizza with them (or they will be too crunchy).
http://www.homesteadingtoday.com/showthread.php?t=189333&page=2
Klapton
Klapton’s Super Multigrain Bread
Klapton’s Super-Multigrain Bread
This recipe uses the “sponge” method. What that means is that you start with water, sugar, yeast, and some of your flour. You mix that and let it soak for 45 minutes to overnight if you like. The sponge will resemble a cowpie with bubbles in it when it’s done.
I grind all my own grain, and the main grain used is Hard Red Wheat. Hard White Wheat works just fine too. I also at 19 other grains, seeds, and beans to give the bread a wide variety of nutrients, fiber, and extra protien.
For the tinier seeds, you can use a “seed grinder” or a coffee grinder. Or you can just leave them whole if you like chewy-grainy bits in your bread. The other grains, beans, and seeds are ground in a grain mill along with the wheat.
If you don’t have, or aren’t interested in using ALL these crazy things, but want to do a variation of this, just use a ratio of about 2 or 3 parts of other stuff to 5 parts hard wheat. I also add a bit of vital wheat gluten to help offset all the non-gluten stuff in here. (Gluten is the protien that makes the bubbles in the bread. Too little of it, and your bread will be a brick.) When I run out of gluten, I’m going to try this recipe without it, and see how it goes.
The grain mix I list below ended up being about double what I actually needed for the recipe. No biggie. The grain mix will keep just fine in a covered bowl at room temperature until the next batch. I also usually have a few of these seeds sprouted at any given time. For whichever ones I have sprouted, I puree them in a food processor with the chia seed gel (see below) as the liquid.
I use a Kitchen-Aid stand mixer with a dough hook, and just knead a bit at the end. You can also do recipes like this using a bread machine to do the kneading, but take it out before it does the rising. You want to watch the doubling yourself to get it right. If you are hard-core, old-school and want to do it by hand, you probably don’t need me to tell you how to bake bread — knock yourself out, lol.
IMPORTANT: If you are not doing chia seed gel, which accounts for another cup of water (3 total), then adjust the sponge recipe by using 3 cups of water, and 3 cups of flour. Then use one fewer cups of flour for the latter part of the recipe.
Ingredients:
Sponge:
2 cups warm water (3 cups if not doing chia gel)
1/2 cup honey or agave nectar
2 teaspoons active dry yeast
2 cups hard wheat flour (3 cups if not doing chia gel)
I usually mix the water and honey first, sprinkle in the yeast, then let that sit while I grind my two cups of flour. Mix in the flour, cover the bowl and let sit for 45 minutes to overnight. The longer it soaks, the softer the wheat fiber becomes, and the more natural fermentation happens.
I also use chia seed gel in my recipe. This helps the bread stay fresh and soft longer, and of course has fiber and nutrition. Just mix one tablespoon of chia seeds into 1 cup of water. Stir a few times over the next 15 minutes or so until the seeds are suspended in the water/gel.
Chia Seed Gel:
1 cup water
1 Tablespoon Chia seeds
Grain Mix:
5 cups Hard Red Wheat
1/2 cup barley
1/2 cup oat groats
1 Tablespoon each of the following:
Sorghum
Amaranth
Quinua
Milliet
Kamut
Spelt
Buckwheat
Flax seed
Lentils
Red Lentils
Yellow Lentils (some of these might be peas... not sure)
Split Green Peas
Great Northern Beans
Navy Beans
Small White Beans (that’s what the package said, but they look just like navy beans,lol)
Black Eyed Peas
Sunflower seeds (no shells)
Mung Beans
After the sponge is done, add the following:
2 beaten eggs
Chia seed gel and/or sprouted grain goop
1/2 stick of butter
3 Tbsp dry milk
1 Tbsp dry buttermilk (optional)
2 Tsp Active Dry Yeast
1/4 cup Vital Wheat Gluten
Let this mix a bit.
7 cups super-multi-grain flour (6 if not using chia gel)
Add a cup at a time for the first five cups or so, then add a half cup at a time for the last two. After about six cups add
1 Tbsp salt
I add the salt at the end, because the salt makes the dough tighten up. Often this alone will cause the dough to start pulling away from the sides of the bowl. Adding the salt earlier on tends to make the bread tougher. Adding at the very end makes a softer crumb.
Add the last bits of flour (and a little more if you must... but GRADUALLY!) until the dough pulls away from the side, but is still kind of sticky at the bottom.
Turn the dough out and hand-knead enough to make a nice, solid ball. Put the dough in an oiled doubling container, and let rise until just less than double. (It’s good not to overproof fibrous whole grain dough like this.)
Punch down, form into a ball again, and let rest five minutes.
Now you can form this into whatever kind of loaves or rolls you like. This usually makes two 4.5 x 8.5 inch loaves, or I like to make rolls or bagels. For rolls or bagels, I use a #12 disher (2 2/3 oz. capacity ice cream scoop). My most recent batch this way made 23 rolls/bagels. Sometimes I make 12 rolls, and one loaf.
#50
Old 02/05/09, 11:29 AM
Dirt2Dig
Cinnamon Raisin Oatmeal Bread
This recipe comes from www.thefreshloaf.com. It makes 3 loaves. It will make the entire house smell wonderful.
Ingredients
5 ½ cups bread or all-purpose flour
1 7/8 cups whole wheat flour
1 5/8 cups rolled oats
2 ½ cups water
3/8 cup milk
3 tablespoons honey
5 ½ tablespoons vegetable oil
1 tablespoon and ½ teaspoon salt
1 ¼ tablespoons active yeast
2 tablespoons ground cinnamon
2 cups soaked and drained raisins
At least a half an hour before you begin, soak the raisins in warm water. This will plump the raisins and prevent the ones on the surface from burning. Just prior to adding the raisins to the loaf, you’ll pour the water out.
Next soak the oats in 2 cups of the water (hot). Let stand for 20 minutes to an hour.
Proof the yeast in ½ cup of the water (warm) and 1 tablespoon of honey. Let sit for 10 minutes until it starts to foam.
After proofing the yeast, add 1 cup flour to the yeast mixture and mix. Add this to the oatmeal. Alternately add the dry ingredients and the wet ingredients. Lastly add raisins. Knead by hand for 5 minutes or in a stand mixer for 2 minutes on speed 2.
Put the dough in a greased bowl and cover with a damp lint free towel. Let rise for 1 hour. Then remove the dough from the bowl and knead for a few minutes. Put the dough back in the bowl and cover again. Let rise until the dough doubles in bulk again for another hour.
Divide the dough into thirds and shape into thirds. Place each loaf into a greased bread pan. Spray or gently brush each loaf with water and sprinkle with some more oats. Cover the pans with a damp cloth again to rise until the loaves crest over the edge of the pans, about 90 minutes.
Preheat oven to 450 degrees F. Place loaves in the center rack. After 5 minutes, reduce the oven temperature to 375 degrees F. Bake for 35 minutes.
Hints, tips tricks and how to cheat
I used all purpose flour for all of the flour. I also used sweetened condensed milk for the milk and reduced the amount of honey from 3 tablespoons to 2 tablespoons.
#51
Old 02/11/09, 02:47 PM
Snowpuma
Challah or Super easy, fast white bread
Directions do look huge but its not as bad as it looks! Great recipe makes 4 loves super fast great when you have a bunch of kids and a ton to do, like me! Great after school snack!Try it you’ll like it
Step 1
1 cup warm water
3 tablespoons yeast (or four packages)
Step 2
8 cups flour (can use up to 1/2 whole wheat)
2/3 cup sugar
4 teaspoons salt
Step 3
3 cups hot water
1/3 cup vegetable oil or olive oil
Step 1:.
Pour into 1 quart Mixing bowl:.
1 cup Warm Water.
Sprinkle on top:.
3T Yeast ( or four packages).
Do not mix set aside.
Step 2:.
In 4 quart Bowl combine:.
8 cups Flour (can use up to 1/2 whole wheat).
2/3 cups Sugar.
4 teaspoons Salt.
Mix well.
Step 3:.
Stir yeast and water mixture and add to this:.
3 cups hot water.
1/3 cup vegetable or olive oil.
Step 4:.
Pre heat oven to 350.
Stir the yeast and water/oil and mix together with the flour.
Add enough flour to the sticky mixture to make a soft easy to handle dough.
Knead for 1 minute.
Divide dough into four equal mounds.
Shape each into greased loaf pans/ or coated with a non stick spray.
Cover loosely and let rise 30 minutes.
Bake 30 minutes or until golden brown.
Hints and Tips and how to make Challah:.
For a more golden crust mix 1 egg yolk and 1 teaspoons water and brush on bread just before placing in oven.
To tell doneness:.
Top will be springy and bottom will sound hollow if thumped.
Challah:.
( I will usually take aside two loaves and make into Challah to do this take two or one mound of dough, depending on how many Challah you want to make)
Per each mound of dough;
Take the mound of dough and separate into three relatively equal pieces make each piece into a long strands.
Now with your three long strands lay them length wise in front of you, take each piece at the top and pinch just the tips together.
Braid loosely like a hair braid and then pinch the ends again when done.
Tuck under the pinched edges.
Place on a lightly greased cookie sheet and cover lightly with a towel, lightly damp paper towel or lose tin foil.
Let rise 30 minutes.
Pre Heat Oven 350
Bake 30 minutes or until golden
http://www.homesteadingtoday.com/forumdisplay.php?f=66
Private listings of homes and farms for sale in the U. S.
http://www.homesteadingtoday.com/showthread.php?t=189363
Pickles, Jams, Jellies, Canning, Drying, Freezing, etc.
They have pickled every thing, most look good to me, but I am not up on processing and will let you check first....Please.
[Gives glue to use to attach this to that...]
Because people have a need to glue things to other things
Attach to
Home|Trivia|News|Philosophy|Impartial|Links|FAQ|Glue o’Month|
http://www.stretcher.com/stories/970721b.cfm
(editor’s note: Rae specializes in common sense advice. Here she passes along some sites that have proved useful to her.)
Having plumbing problems? At Ask the Master Plumber, you can email a question and get free answers from a master plumber with over thirty years experience. You can join a chat room or participate in a forum for plumbing, heating, and air conditioning problems.
clickit.com/bizwiz/homepage/plumber.htm
Home Improvement and Repair offers help in categories such as decks and patios, landscape and garden, paint and decorating, flooring, and much more.
hometime.com
The Fabric Stain Removal Guide lists the treatments for individual stains, like fingernail polish, chewing gum, or tar.
chemistry.co.nz/stain.htm
At The Arm & Hammer Baking Soda Site, you click on a room, such the bathroom, and you’re presented with helpful hints on cleaning that room. Did you know you can clean and deodorize a shower curtain with baking soda? At the kid’s room, you’re given instructions on how to make play clay crafts or simple science experiments using baking soda.
armhammer.com/
Ziploc Brand Bags offers Ziploc tips, freezer and refrigerator tips, and recommended shelf times.
ziploc.com
At The Mining Company’s Interior Decorating site, you will find do-it-yourself projects, wallpaper and paint estimators, and more.
http://interiordec.miningco.com/
Toiletology 101: A Complete Course in Toilet Repairs shows how to test for leaks, preventive maintenance, emergencies, and anything else you could possibly want to know about toilets.
toiletology.com/index.shtml
Ask the Builder offers hints to everyday building and remodeling problems, manufacturers for specific products, etc.
askbuild.com/
The Old Farmer’s Almanac is now on the Net, with their usual advice for gardening, weather, and more.
almanac.com/
Do you have a time or money saving idea that wasn’t included in this article? Please send it to tips @stretcher.com. We get the best ideas from our readers!
Most Popular Dollar Stretcher Articles:
Barter Saves Cash
Acquire what you otherwise couldn’t afford
Every Penny Counts
Especially when you’re paying back debt
9 Ways to Save on Long Term Care Insurance
Don’t let high costs keep you from needed coverage
Life Without Cable TV
Cutting yourself free from cable
Savings for Singles
Making it work on a limited income
The original page can be found on-line at http://www.pioneerthinking.com/mh_naturalhair.html
7 Natural Hair Thinning Remedies
By: Mark Hall
It is entirely normal to lose hair. As a matter of fact experts estimate that each day of your life you will lose any where from 50-100 strands of hair. Not to worry though, in a normal situation your hair follicles quickly produce new hairs to replace the ones falling out. Our hair is in a very dynamic process of shed and growing new replacement hairs. However, hair loss becomes an issue as the hair follicles lose their ability to produce new healthy strands of healthy hair. This can be a result of a multitude of reasons including: childbirth, menopause, chemotherapy, hormonal imbalance, or heredity.
The good news is that there are many hair thinning remedies that can be implemented successfully. Not only can you stop hair loss, but you can re-grow hair in many cases. Some natural remedies for thinning hair are listed below:
1. Vitamins A, B, C and E are good promoters of hair growth. These vitamins are absorbed best through the food you eat. There are several ways these vitamins work to promote hair growth. They give your body sebum and promote blood circulation to the scalp by increasing oxygen absorption and collagen.
2. Be Good to your Scalp: It is good to massage your scalp regularly with oil-based plant products. Use products such as olive oil, jojoba oil, and alma oil. It is reported that alopecia areata can be effectively treated with essential oils of thyme, rosemary, lavender and cedar.
3. Don’t abuse your scalp: You need to avoid blow drying and using chemical shampoos daily. Your hair and scalp can be damaged by harsh chemical processes like coloring or straightening. Remember temperature extremes can damage the hair so be careful with the temperature of the water you use to wash your hair. Hot water can damage and make it brittle and dry.
4. You can use herbal care products: utilizing herbal powders like amla, shikakai, henna and ritha as shampoo and conditioner are helpful. Amla powder is a very powerful anti-oxidant which can prevent graying and hair loss. Shikakai has a low pH. This makes a great shampoo and cleans hair without depleting its natural oils. Henna can be used as a natural conditioner.
5. Eliminate stress: Stress can make thinning hair worse. You can reduce the stress by utilizing exercise and meditation. Find something that works and stick to it.
6. Stop Smoking: Smoking causes constriction of blood vessels that supply blood to the scalp. In the battle against hair loss you need all the help you can get. This is just one of many benefits of elimination of smoking.
7. Try FDA approved Hair Loss Remedies:
The original page can be found on-line at http://www.pioneerthinking.com/mb_thinninghair.html
How To Make Thinning Hair Lush and Thick
By: Michael Barrows
Even people with thinning hair dream of having lush, thick and healthy locks to set off their complete look. For most people with thinning hair, though, all of their styling endeavors are met with frustration and a resulting style that falls short of the image that they had envisioned.
But it doesn’t have to be that way. Thinning hair does not sentence you to a life of dull and unstylish tresses. In fact, there are several things that you can do to make your thinning hair look stunning. And the best part is that these thinning hair options won’t take a great deal of your time or money either.
The first thing that you need to do to make your thinning hair look fabulous is to find the right stylist. Search for a stylist who has other clients with thinning hair and is fluent in all of the right styles and techniques to both protect thinning hair and make it look thicker than it really is. You can do this by asking for referrals from friends who also have thinning hair but always seem to look like they have just left the salon.
Once you have found the right stylist, together you can begin to examine your options for making your thinning hair appear thick again. Since there are many different ways to thicken up your locks, it is very important for you and your stylist to talk about each thinning hair option together so that you pick the right techniques that are perfect for you and your thinning hair.
Here are just a few of the ways that you can make your thinning hair appear lush and thick:
- Cut and texture. One of the best ways to conceal your thinning hair is to find a cut that adds a lot of texture and movement to your style while at the same time makes your hair appear thicker. Since long hair tends to draw the eye to the reality of thinning hair, shorter hairstyles are often your better bet. Choose styles with a lot of layers and textures ends that will create movement and interest to your thinning hair style. Adding texture through soft curl can also be a great way to make your thinning hair look its best.
- Color. Not only does color add more body and thickness to your thinning hair, it can also be used to draw the eye away from particularly thin spots. Using a combination of low-lights, high-lights and color accents, your stylist can do wonders for your thinning hair with a color brush.
- Products. There are a wide variety of products on the market that can be used to conceal thinning hair. Products such as thickening shampoos and conditioners can do a lot for thinning hair. Also be conscious of what types of styling products that you use on your thinning hair. Use lighter products such as mousses and pomades over heavy products like gel and spritzs.
As you can see, none of these thinning hair remedies are complicated or expensive. Simply by learning how to best style your thinning hair and learning to use the right products can do a great deal to make your hair look like it is both chic and thick.
The Author
Michael Barrows’ website gives great advice for good hair. Get your free ebook packed with hair style and hair care tips and advice, visit
The original page can be found on-line at http://www.pioneerthinking.com/ep_naturalhair.html
Natural Hair - Get Creative With Homemade Recipes
By: Elle Paris
Do you wear your hair natural? No lye? As many will tell you, once you make a change to go natural your hair regimen must also change. This frequently includes an adjustment to the types of products you use on your coils. A number of your old stand-bys may no longer lend you the same results on your kinks as they did on your straight hair.
Product junkies will agree — you can spend hundreds of dollars testing out the numerous products available on the market, many of which are supposedly intended for natural hair use. However, breaking the bank is really not necessary for a healthy, strong and shiny natural. You already have key ingredients in your own kitchen and bathroom!
Creating your own hair recipes not only saves money, but allows for a more intimate relationship with your hair — you can gain a much better insight as to what your hair craves, prefers, or rejects with your at-home experiments.
Get creative! There are a few simple rules to follow to find your perfect concoctions:
* Don’t mix too many things at once. Start out with simple recipes, say, mixing one main ingredient and adding a small amount of another. It’s much easier to determine what worked and what didn’t when your ingredients list is limited.
* Create two-ingredient mixes and try them until you find a mix that works well on your hair. If it’s a “perfect” mix, continue using it! If it’s a “pretty good” mix, retry the recipe with the same main ingredient then alter the secondary ingredient until you reach perfection. You may find you need to reverse the amounts used, making the main ingredient the secondary ingredient.
* If there is one particular ingredient you find most always works well on your hair, make it a staple for your hair recipes, adding it as a standard part of all your recipes.
* Alter the way you apply the mixes to your hair. Try dousing your hair with your Super Yogurt Surprise while your hair is drenching wet in the shower. Does it work well this way? Try another time by making it a bit more liquidy and spritz it on your dried hair with a spray bottle. Perhaps your hair responds better to this application.
* For ingredients, a general rule of thumb is if it’s ok to ingest, it’s probably ok to apply to your hair as well. Pureed fruit, honey, apple cider vinegar and many more items are great additions to homemade hair recipes.
* Take note of what works for you and how it worked. Some recipes may be better for clarifying while others make for great deep conditioners.
* Search and compare! If you’re a little timid about applying egg whites to your hair, make use of resources available to you before doing so. Search the Internet for your particular ingredients. You just may find others who have tried the same type of recipe and enjoyed success or experienced a nightmare.
* Go beyond your kitchen! Many cities have well-stocked health food and natural stores with a huge selection of ingredients to boost your hair recipes. Experiment with essential oils (a few drops go a long way!), xanthum gum (a thickener, also known as xanthan), as well as conditioners and leave-ins you won’t likely find at department stores and drug stores.
Remember, a recipe failure is a good thing. It lets you know what your hair simply does not respond to well. The worst likely thing that can happen with the use of your homemade products is the need to wash your hair again, so get creative!
Note: Use of homemade mixes for coloring of hair is not recommended.
The Author
Elle Paris is the owner of My Natural which provides no-nonsense user reviews for hundreds of products for natural hair care.
Article Source:
The original page can be found on-line at http://www.pioneerthinking.com/readershairtips.html
READERS
Hair Care Tips
www.pioneerthinking.com
1
Sunday-Over-The-Sink Shampoo - BY APRIL A
Hello! I love your site and wanted to contribute a great piece of hair care advice to the readers! My Mom taught it to me as a child and she called it the “Sunday-Over-The-Sink Shampoo.”
Ingredients: one beaten whole egg in one bowl, and two tablespoons of mayonnaise in another bowl.
(Don’t do this in the shower-it’ll make you smell like a salad unless you want to wash after. That’s why you do it in a sink!)
Hanging your head in the sink, wet your hair and gently massage the whole beaten egg through your hair, taking extra care with your scalp. This treatment is meant to get the oils, built up conditioners, and dirt from the past week- off your scalp and purify it. Let the egg sit for about a minute, then rise throughly with warm water. Massage in the mayonnaise in the same way, but paying attention to the tips of the hair, and let sit for about 2-3 minutes. (For a deep conditioning-wrap your head in a towel and sit in the sun for 30 minutes) Rinse with warm water and then shampoo with your normal shampoo. Don’t condition after. Voila! Shiny, conditioned hair, with a sqeaky clean scalp.
PS. This treatment works very well with people with oily scalp/hair or people that are trying to grow their hair out from a very SHORT do(gives the growing hair a clean environment to grow faster and healthier!)
Straight & Beautiful Hair - BY MARIA
You put some milk in a sprits bottle and spray your hair while it’s damp. Then let it set for 20 minutes, then rinse and shampoo. It will make your hair straight and beautiful.
Static Free - BY DANIELLE
Put a dab of lotion in the palm of your hand and then rub it through your hair but not at the roots, just at the ends of your hair. It makes it so your hair doesn’t get all staticky.
Frizz Free - BY LINDA P
If you have curly hair and dont want it to frizz, but still want it to be shiney and not frizzy, apply some aloe vera through hair.
Thanks For Contributing
The original page can be found on-line at http://www.pioneerthinking.com/rs_herbalshampoo.html
Making Your Own Herbal Hair Shampoo
By Rudy Silva
In 1990 I decided not to use the commercially made shampoos after reading Aubrey Hampton’s book, “Natural Organic Hair and Skin Care.” In this book Aubrey tells you how to read the label on any product that you put on your skin or hair.
Manufacturers are constantly using toxic chemicals in their skin and hair products and disregard their toxic effects on your body. This is easily seen in the list of chemicals that they use. Here are a few of these chemicals found in many product labels:
1 propylene glycol or glycol– a petrochemical used because it is cheap
2 cetearyl alcohol – emulsifier that can be synthetic or natural
3 methylparaben or propylparaben – typical synthetic preservatives
4 distearate – this is polyethylene glycol or polypropylene glycol which are petrochemicals
5 isopropyl alcohol – used as a cheap solvent to carry synthetic oils.
Here is a natural shampoo that you can make. This formulation is something that I have been using for many years. First collect the following items:
4 oz of castile soap with any scent is that available – plain, peppermint, eucalyptus.
½ oz of rosemary - stimulates the hair follicles and helps to prevent premature baldness
½ oz of sage – has antioxidants and keeps things from spoiling and is antibacterial
½ oz of nettles – acts as a blood purifier, blood stimulator, contains a large source of nutrients for hair growth
½ of lavender – controls the production of sebaceous gland oil and reduces itchy and flaky scalp conditions
2000 mg of MSM – provides organic sulfur to your scalp, which improves the health and strength of your hair. It also helps to drive herbal nutrient into the skin and follicles where they can do the most good.
One empty 8 oz plastic bottle, or any other empty shampoo or soap bottle.
Mix the herbs in a mason jar, which has a lid. Boil 2 cups of distilled water. Add 3 heaping tablespoons of the mixed herbs into the boiling water. Pull the boiling water and herbs off the stove. Let the herb mixture sit for 30 – 40 minutes. Put the 2000mg of MSM into the herb mixture after 30 minutes of cooling. After 40 minutes and the MSM is melted, strain the herbal mixture into a bowl.
Pour 2 to 2 1/2 oz of strained herbal tea into the 8 oz plastic bottle. Now, pour the 4 oz of castile soap into the 8 oz plastic bottle. Cap the bottle and shake to mix the ingredients.
The shampoo is now finished and ready for use. Use this as a base for all of the shampoos you make. You can add different herbs as you learn what these herbs do and how they help your hair. You can vary the ingredients according to your taste. But now you have a shampoo that has no additives that can harm you.
Editor Note: MSM is called methylsulfonylmethane, an organic sulphur compound. You can get it in gel, liquid, powder, cream or capsule form. Consult your doctor before using MSM, especially if you are using medications.
The Author
Rudy Silva has a Physics degree from the University of San Jose California and is a Natural Nutritionist. He writes a newsletter called “natural-remedies-thatwork.com” and he has written an ebook called “How to Relieve Your Constipation with 77 Natural Remedies.” You can get more information more on hair health at this site. http://www.hair-loss-remedies.for—you.info/
Source: http://www.isnare.com/
Article Posted: January 17,
The original page can be found on-line at http://www.pioneerthinking.com/shampoo3.html
Dry Shampoo Recipe
By: Pioneer Thinking
The Ingredients
Cornstarch is used to absorb the hairs oils.
* 1/2 cup Cornstarch
The Instructions
Sprinkle the cornstarch in your hair, let it absorb for a few minutes, brush it out. This is great if you are in a pinch.
Did You Know
* Cornstarch: is the starch of the corn, or maize, grain. It has a distinctive appearance and feel when mixed raw with water or milk, giving easily to gentle pressure but resisting sudden pressure. It is usually included as an anti-caking agent in powdered sugar (10X or confectioner’s sugar). For this reason, recipes calling for powdered sugar often call for at least light cooking to remove the raw cornstarch taste... source... Wikipedia
The original page can be found on-line at http://www.pioneerthinking.com/shampoo2.html
Soapwart Shampoo Recipe
By: Pioneer Thinking
Suitable for all hair types. Soapwart (Saponaria officinalis) contains saponins which is similar to soap. It lathers when agitated.
Lemon Verbena for a citrus fragrance and catnip to promote healthy hair growth
The Ingredients
* 2 cups distilled water
* 1 1/2 tablespoons dried soapwart root (chopped) (most health food stores would carry this)
* 2 teaspoons Lemon Verbena or 2 teaspoons Catnip
The Instructions
Bring water to a boil add soapwart and simmer, cover for about 20 minutes. Remove from heat, add herb then allow mixture to cool. Strain the mixture keeping the liquid. Pour into a bottle. Makes enough for 6-7 shampoos. Must be used within 8-10 days. Store in a cool dark place.
Did You Know
Distilled water - is water that has been treated by boiling and condensation to remove solids, inorganics, and some organic chemicals.
Soapwart - In traditional medicine, the roots are used to treat certain skin diseases. The leaves are rich in natural surfactants which form a natural lather that is ideal for cleansing the skin. Soapwort extracts are also used in cleansers, make-up removers, and shampoos.
Storage: Most recipes require refrigeration since they don’t contain preservatives. Shelf Life is approximately 1 week.
The original page can be found on-line at http://www.pioneerthinking.com/shampoo1.html
Chamomile Fields Shampoo
By: Pioneer Thinking
The Ingredients
* 4 bags of Chamomile tea (or 1 handful of fresh Chamomile flowers)
* 4 tablespoons pure soap flakes
* 1 1/2 tablespoons glycerin*
The Instructions
Let the tea bags steep in 1 1/2 cups of boiled water for 10 minutes. Remove the tea bags and with the remaining liquid add the soap flakes. Let stand until the soap softens. Stir in glycerin until mixture is well blended. Pour into a bottle. Keep in a dark, cool place.
Did You Know
* Glycerin: A transparent sweet liquid, a by-product of soapmaking. Glycerin is used in many cosmetic products. It acts as a humectant. Which means it retains moisture. You can purchase it at most drug stores or health food stores.
Chamomile - Anthemis nobilis L. (Roman) -Matricaria chamomilla (German) Relaxant, great bedtime drink, slows down central nervous system.
Storage: Most recipes require refrigeration since they don’t contain preservatives. Shelf Life is approximately 1 week.