Skip to comments.Super easy bread recipe and how to make slow cooker yogurt- Vanity
Posted on 03/26/2011 8:11:31 AM PDT by goodwithagun
Here is a link to a bread recipe I just successfully tried: http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx The recipe is just mix and let sit for 2-3 hours, then rerigerate until needed. The dough makes multiple loaves and lasts 2-3 weeks in the fridge. It also freezes well.
Here is a link to homemade, slow cooker yogurt I have been successfully using for a while: http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html It is so easy and so yummy!
Thanks! Too much coffee this morning, the digits are a little jittery.
Ping for later.
I couldn’t find the bread recipe. All I got was an advertisement to buy the recipe book. Would someone post the recipe if they can find it at the link.
Recipes for Mary
Both the link and the url work for me.
Nice. I’m going to try the bread.
It is a very wet dough. At first I thought I was doing it wrong. I make the whole wheat and what the article says is true: The longer it sits the more flavor it has. If you can put off baking a loaf for a day it is worth the wait!
agreed,,mostly an advertisement for a book.
I just printed out the yogurt pages. I have been wanted to give my little boys full-fat yogurt, and it’s hard to find.
Thats less than $0.20/day.
This recipe is WAY too complicated. You don’t need a crock pot or a slow cooker or anything like that. After all, primitive village folk and desert Arabs have been making the stuff for centuries without such modern gadgets.
So with due credit to the villagers and bedouins, here’s the EASY way to make yoghurt:
1. Put any quantity of any kind of milk either (a) in a sauce pan or (b) in a microwave-safe container.
2. Heat the milk, either on an open flame or in your microwave, until it’s so hot that you can’t hold your finger in the milk. If your milk is pasteurized, there’s no need to boil or scald it.
3. Remove the milk from your heat source, and then let the milk cool JUST ENOUGH until you can hold your finger in it until the count of ten.
4. Stir in a tablespoon or so of old yogurt as a starter.
5. Cover or close your container, and wrap it in a blanket or very thick towel.
6. Let the wrapped container sit undisturbed for about eight hours.
7. Bingo! You now have yogurt.
A. If the yoghurt turns out not to be thick enough for your taste, next time you can mix in a cup or so of dry non-fat milk, or a half-cup of non-dairy creamer.
B. To make sour cream, just substitue heavy whipping cream for milk in the above recipe.
This recipe is for artisan bread which is very expensive in the stores.
I have been using that recipe for bread for years. We love it!
I actually think this recipe is easier. All have to do is plug and unplug. No trial and error add 30 seconds after add 30 seconds, after add 30 seconds. . .
Good on you. This recipe makes bread for $.50/loaf. For my growing family it is much more economical and super easy for mommy.
I have their book, have tried it twice, can’t get the liquid right. What you put in the fridge must be much wetter than what you’d expect.
By heating raw milk in the microwave you are killing all the beneficial bacteria that make yogurt so healthy for you. It’s best to heat it by stovetop.
I disagree with the author when it comes to bread machines. They're great! Many can be had for less than $100, and take most of the work and time out of making bread at home.
You basically dump the ingredients into the pan, set the programmer and push start. In about 2 hours, the wonderful aroma of baking bread fills your entire home! In another hour or so, it's ready to be sliced and buttered.
Below is the machine that I use. It's less than $70 from Amazon. Click on the image to read more about it.
You can make all types of bread (steakhouse, wholewheat, and many, many more), pizza crust, cinnamon rolls and etc.
I've experimented with a number of recipes and this is my favorite white bread recipe below, which I've developed over time. It lasts at least a week in a bread keeper, has a soft texture and taste, nice crust, and is great for sandwiches and toast for meals.
Add these to your machine in the order listed:
1.5 tbsp Gluten Flour (3 if you like a stiffer loaf)
2 tsp Bread Yeast
2 tbsp Sugar
3 Cups All Purpose Flour
1/4 Cup Potato Flakes
1/4 Cup Cooking Oil
1 tbsp Apple Cider Vinegar
1.5 tsp Kosher Salt
1 Cup + 1 tbsp of water
Set your machine for regular white bread, 1.5 Lb loaf and light crust. Hit start!
About three hours later (have knife & butter handy), You've made Bread!
Charles Van Over’s The Best Bread Ever
One 1 1/2 pound loaf
1. Place the flour, salt, and yeast in a food processor fitted with the metal blade. With the machine running, pour all but 2 tablespoons of the water through the feed tube. Process for 20 seconds, adding the remaining water if the dough seems crumbly and dry and does not come together into a ball during this time. Continue mixing the dough another 25 seconds, for a total of 45 seconds. Your dough should be in a sticky, shaggy ball.
2. Remove the dough from the processor and place it in a large, lightly oiled bowl. Cover the bowl with plastic wrap and place in the refrigerator for 8-12 hours. This will allow a slow, cool fermentation. The dough may increase in volume somewhat, but not very much.
3. After the fermentation time has passed, remove the dough from the refrigerator and allow it to sit at room temperature for at least half an hour. When it has warmed, turn the dough onto a lightly floured work surface. Shape into a boule. Line a colander with a cotton (not terrycloth) towel and sprinkle with flour. Place the boule seam side up in the colander, lightly sprinkle the exposed dough with flour, cover with the edges of the towel, and let rest for another two hours. This is the final proofing stage, and most likely your dough will almost double in bulk. When your dough is done proofing, it will be softer to the touch than before, and will spring back slightly when touched.
4. One hour before baking, put the oven rack on the second shelf from the bottom and place a baking stone on the rack. Place a small pan (I use a pie plate) with one cup of water on the oven floor. Preheat the oven to 475°F.
5. Uncover the loaf. Place it seam side down on a peel or on the back of a baking sheet that has been lightly sprinkled with cornmeal or flour. Sprinkle the loaf lightly with flour, and slash the top several times with a sharp knife razor blade. I find that slashing a tic-tac-toe pattern works nicely.
6. Carefully pour another cup of warm water into the pan on the oven floor. Slide the loaf onto the baking stone in the oven. Reduce the heat to 450°F.
7. Bake the loaf for 40 to 45 minutes, adding water periodically as needed. When it is done, the crust will be golden brown, and tapping the loaf will result in a hollow sound. Or, insert an instant-read thermometer into the bread, and if the internal temperature is 205°F to 210°F, the bread is done. I get very impatient/hungry, so I prefer to rely on the internal temperature.
8. Remove the bread from the oven and immediately place the loaf on a wire rack to cool completely before slicing or storing.
If you want to make an herb bread, add 2 tablespoons fresh herbs to the dry ingredients at the very beginning (in the food processor). If you want to add something a little more substantial (like olives or sun dried tomatoes), fold them into the dough with a scraper on a lightly floured surface before you put it into a bowl to ferment in the refrigerator.
And that’s it! The majority of the time is spent just waiting; it probably takes longer to read through the directions than it does to perform the steps.
Don’t forget to enter your recipes here
I couldnt find the bread recipe.
Click on this link which is page 2 of 9 in the article and continue on through the pages as far as you need to go for the recipe and info.
That’s it! Easy as can be!
I recently purchased a dehydrator; the sparse direction booklet says you can make yogurt with it. Have you ever heard that? Don’t know why I’d try, since the method you describe works great.
Are you going to make jerky? That's almost as good as bacon.
I had been eating the store bought kind which I found to be mostly grease and salt LOL then I got hold of some homemade and you are right it is good and some does taste as good as bacon.
Have you ever read the ingredients in some of those fancy artisan breads? My grandmother never made bread with modified corn starch and maltodextrin, lol!
Man that looks good! Do you make that yourself.
The Master Recipe: Boule (Artisan Free-Form Loaf) Makes 4 1-pound loaves 3 cups lukewarm water 1 1⁄2 tbsp granulated yeast (1 1⁄2 packets) 1 1⁄2 tbsp coarse kosher or sea salt 6 1⁄2 cups unsifted, unbleached, all-purpose white flour Cornmeal for pizza peel
Did that...it wasn’t bad.
Gonna make some venison jerky.
Still in the learning process. The fruits were pretty awful. The puppy pulled down the bags of goodies that were dried and ate them ALL! LOL...little fiber in his diet.
No, I just swiped the picture off the interwebs and started drooling over it. Then I started googling recipes for homemade jerky. I don't have one of those cool dehydrator gizmos. Apparently you buy a london broil or a flank steak, cut it into strips, marinate it for 8 hours and bake it at the lowest setting in your oven for 6-8 hours. Easy? Sounds like it. Delicious? I bet it is...
I'll bet you used to like that little puppy... ;0)
My wife made the mistake of buying Walmart bread once. It was simply awful.
When we buy bread from a store (I bake), we normally by from Allsups Convenience Store. Their bread is pretty good and is $1.20 for 2 loaves.
I have been the family baker for 35 years. We like fresh homemade bread of all types. (I don’t own a bread machine)
The d@amn dehydrating process went for 48 hours straight. It’s not a hobby I aspire too.
We bought a bag of duck jerky for $10. in PetSmart....pup LOVED it. We thought we’d set up making it when duck season comes and make him a bunch of batches, and svae a ton of $$$$. Meh.
That seems extreme. Like I said in the post above you can do jerky in the oven in about 6 hours. Maybe you can do fruit too. I'll look it up.
Thanks. I’m going to try the yogurt. Even if it isn’t cost-effective, would definitely be worth trying.
There’s little better than home-made bread, gonna try that too. I may halve the recipe as I work to reduce carbs, so bread is a fairly rare treat.
Here’s an interesting page I found pretty quickly:
WAIT! Maybe I can iron the slices of jerky meat between two paper towels to speed things up! ;-P
You need to iron beef to get flat meat when making sandwiches with flatbread.
We lived for a decade in a big, yellow, two-story wooden (drafty) house built in the 1890s trying to raise 3 boys in rural virginia. Does that count?
You can imagine the number of sandwiches we made....
Good point..... although I don’t know that my grandmother EVER made bread. lol
Which brings me into this conversation. I started out with high expectations that, here finally, was an easy bread recipe. Easy? I might be able to do this. So I went to the site and started reading. Ingredients: check. Instructions: check......well....until I got to step number 5. I just knew it! I just knew there would b e a hitch some place. The problem is: I DON’T COOK! I thought that was the reason they invented McDonalds. So, somebody please tell me, what the heck is a pizza peel? And what does 4 bunched corners mean? What is it about a pizza peel that requires me to spread dough and then put the boule on the pizza peel? I’m sooooo confused.
A pizza peel is like a paddle - a large spatula - if you use a pizza stone (this gets hot in the oven and you place the pizza, or bread dough, onto the already heated stone) they are suggesting you use this "peel or paddle" so you don't burn yourself - I don't plan to buy one, I will figure something out- like maybe using one of my plastic cutting boards and letting the bread dough slip onto the pizza stone from that.
The process of pulling the dough is different than kneading it. I'm assuming this means that after you cut off the portion you are going to bake, you take two sides and pull out slightly and tuck under, then take the other two sides and do the same. This is a way to stretch the dough a bit without kneading it. Does that make any sense? I may not be able to do it either - but that is how I am going to try.
The yogurt is cost effective for my area. One quart of Dannon plain full fat yogurt is $2.50, and I can get the equivalent of 3.5 quarts out of a $2.89 gallon of milk once some of the whey is strained off. I can get about 2.75 quarts of Greek style yogurt, and that is $3.98 for 16 ounces. All prices are from Walmart, except the milk which is from Aldi.
I’m an avid bread maker, I really like Peter Reinhart’s books.
I’m making bagels from the recipe out of his Bread Maker’s Apprentice book right now.
My husband makes whole wheat pizza dough from scratch in our bread machine. It’s delicious, the best crust I’ve ever had. He’s making it tonight.