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!