Free Republic
Browse · Search
General/Chat
Topics · Post Article

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!


TOPICS: Food
KEYWORDS: bread; food; pizza; yogurt
Navigation: use the links below to view more comments.
first previous 1-2021-4041-6061-70 next last
To: paulycy
LOL...have you ever spent any time in the *Big House*??? You seemed so experienced.


41 posted on 03/26/2011 11:22:02 AM PDT by Daffynition (DBKP ~ Death By 1000 Papercuts)
[ Post Reply | Private Reply | To 40 | View Replies]

To: Daffynition

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....


42 posted on 03/26/2011 11:28:09 AM PDT by paulycy (Islamo-Marxism is Evil.)
[ Post Reply | Private Reply | To 41 | View Replies]

To: windcliff

ping


43 posted on 03/26/2011 12:26:56 PM PDT by stylecouncilor (What Would Jim Thompson Do?)
[ Post Reply | Private Reply | To 1 | View Replies]

To: goodwithagun

Good point..... although I don’t know that my grandmother EVER made bread. lol


44 posted on 03/26/2011 12:56:44 PM PDT by WhyisaTexasgirlinPA ("Elections have consequences...." Barry O. Thank you Scott Walker and WI Republicans!!)
[ Post Reply | Private Reply | To 28 | View Replies]

To: WhyisaTexasgirlinPA

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.


45 posted on 03/26/2011 1:18:33 PM PDT by WVNan
[ Post Reply | Private Reply | To 44 | View Replies]

To: goodwithagun

bfl


46 posted on 03/26/2011 1:57:47 PM PDT by Marmolade
[ Post Reply | Private Reply | To 1 | View Replies]

To: WVNan
I just mixed up the dough and it was very easy so far. I expected 6 1/2 cups of flour to kill my arm mixing, but there was enough liquid for it to just mix. I have it sitting for the first 2 hours before it goes into the fridge.

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.

47 posted on 03/26/2011 2:44:16 PM PDT by WhyisaTexasgirlinPA ("Elections have consequences...." Barry O. Thank you Scott Walker and WI Republicans!!)
[ Post Reply | Private Reply | To 45 | View Replies]

To: EDINVA

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.


48 posted on 03/26/2011 2:50:13 PM PDT by goodwithagun (My gun has killed fewer people than Ted Kennedy's car.)
[ Post Reply | Private Reply | To 37 | View Replies]

To: WhyisaTexasgirlinPA

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.

Ed


49 posted on 03/26/2011 3:00:06 PM PDT by Sir_Ed
[ Post Reply | Private Reply | To 14 | View Replies]

To: Errant

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.


50 posted on 03/26/2011 3:05:08 PM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
[ Post Reply | Private Reply | To 20 | View Replies]

To: WhyisaTexasgirlinPA

LOL. Thank you for the education my dear. I once had a rudimentary knowledge of “farm” cooking. All the fancy tools, etc. are foreign to me. I know how to cut the head off a chicken, pluck it, cut it and fry it. I know how to heat up an iron skillet, mix up cornbread and slap it in the oven. I know how to make biscuits, roll them out, cut them with an empty baking power can. I can raise a garden and prepare the produce and even can it. I put all that behind me when the kids left home. I told my hubby, “been there, done that.” So he took over the cooking. I wash the dishes, mow the yard,and trim the shrubs. We have an understanding. I sometimes see a recipe that looks interesting and I take a notion that I can cook, so I will download the recipe and promptly forget about it.


51 posted on 03/26/2011 3:08:11 PM PDT by WVNan
[ Post Reply | Private Reply | To 47 | View Replies]

To: WhyisaTexasgirlinPA; WVNan
Pizza Peels Galore

Try a cookie sheet with no lip and see if that will work for you....... I saw that as a suggestion somewhere.

52 posted on 03/26/2011 3:17:32 PM PDT by deport
[ Post Reply | Private Reply | To 47 | View Replies]

To: WVNan
I totally understand - for you, I would suggest the frozen bread dough from the freezer at the grocery store - you just put it into the pan, let it thaw/rise - bake - fabulous! I use the frozen rolls all the time!

Sounds like you've done your time cooking.....

53 posted on 03/26/2011 3:18:17 PM PDT by WhyisaTexasgirlinPA ("Elections have consequences...." Barry O. Thank you Scott Walker and WI Republicans!!)
[ Post Reply | Private Reply | To 51 | View Replies]

To: goodwithagun

ping


54 posted on 03/26/2011 3:20:38 PM PDT by jetson
[ Post Reply | Private Reply | To 1 | View Replies]

To: trisham
Moma Mia! Whole wheat pizza is one I hadn't though of. Having it your way, is just one of the great things about homemade foods. :)

What toppings do you use?

55 posted on 03/26/2011 3:30:18 PM PDT by Errant
[ Post Reply | Private Reply | To 50 | View Replies]

To: WhyisaTexasgirlinPA

Now you’re talking. I’ll remind hubby that he can make bread from the frozen dough. LOL I know, I’m messing with you girls and your great thread. I’ll behave now. Gotta get some work done.


56 posted on 03/26/2011 3:34:24 PM PDT by WVNan
[ Post Reply | Private Reply | To 53 | View Replies]

To: Errant
Cheddar and swiss cheese, fresh garlic, extra virgin olive oil, peppers, onions, and shrimp on Fridays.

On other days of the week, cheddar and swiss cheese, fresh garlic, extra virgin olive oil, peppers, onions, red sauce (Silver Palate marinara), pepperoni, and sausage. Mushrooms and hamburger are good options, too. We don't have pizza very often, so when we do, we really appreciate it. :)

57 posted on 03/26/2011 3:45:24 PM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
[ Post Reply | Private Reply | To 55 | View Replies]

To: paulycy

58 posted on 03/26/2011 4:14:15 PM PDT by Daffynition (DBKP ~ Death By 1000 Papercuts)
[ Post Reply | Private Reply | To 42 | View Replies]

To: goodwithagun

Oh, I am all Aldi’s, all the way! Just found it a bit over a year ago and love the whole concept, both as a business plan as a a tightwad consumer who doesn’t like to spend a lot of time shopping.

I buy their small cups @ $0.37/ea. Hub has one a day before/part of b’fast. I buy 2 trays (12 each) at a time, so he gets a variety of flavors. But can’t imagine home made wouldn’t be far better. Can’t wait to try it ... will let you know results.


59 posted on 03/26/2011 6:47:21 PM PDT by EDINVA
[ Post Reply | Private Reply | To 48 | View Replies]

To: EDINVA

Yep, we’re Aldi fans as well. I’m just very careful with what I buy. We don’t eat fake sugar and we avoid HFCS like the plague. If you want real yogurt for a great price this recipe is it. If you’re used to the flavored, sugared cups this recipe might be a surprise for you. It is the real thing which is very tangy. Think of sour cream. To make it the equivalent of the cups, you’ll have to add A LOT of sweetener. My sis-in-law tried the recipe and did not like it at all. She just wasn’t used to the flavor of it.


60 posted on 03/26/2011 7:48:02 PM PDT by goodwithagun (My gun has killed fewer people than Ted Kennedy's car.)
[ Post Reply | Private Reply | To 59 | View Replies]


Navigation: use the links below to view more comments.
first previous 1-2021-4041-6061-70 next last

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson