One of my favorite things to make from food storage ingredients is bread and while this doesn't actually qualify as a "food storage meal" it is so yummy. This recipe comes from one of my favorite people and is so quick and easy to make it's saved me many times. (And if it's just me I'm not above having a meal of bread and maybe a glass of milk and of course chocolate).
| ¼ sugar |
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| 1 t salt |
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| 1/3 c vegetable oil |
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| 2 c HOT water |
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| Add 2 cups flour and mix for 1 min. |
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| Add 1 ½ T yeast and 3-4 more cups of flour. Mix until it doesn't stick to the bowl and then mix on high for 8 minutes. |
Let it sit for 5 min. Knead a few times, cut it in half and put in two greased bread pans. Put the bread in a preheated 170 degree F oven for 25 min., then without opening the oven turn it up to 350 degrees F and bake for another 35 minutes. You can butter the tops when they come out.
*I have substituted the water with 2 cups of whey and I also usually add 1 heaping Tablespoon of dough enhancer (You can buy it at Kitchen Kneads, it contains, whey, soy milk, soy lecithin, modified corn starch, vitamin C power and citric acid, it seems to make the bread last longer and rise better, sorry no scientific explanation, that's what Google's for. . . )
To make braided bread, shape it into a long loaf, cut it lengthwise in three strips and then braid it, roll the ends under and put in a greased bread pan or you could shape it into a wreath or just bake it in a long braid on a jelly-roll pan. This bread recipe makes a terrific cinnamon bread too.
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| Braided Bread |
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| Cinnamon Bread |
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| Cinnamon bread, before it's rolled up |
Directions for cinnamon bread: Roll it out into roughly a 10 x 15 inch rectangle, spread butter over the top and sprinkle with cinnamon and sugar (brown sugar is nice) then roll it up, starting at the short end, tuck the ends in to fit in your bread pan and bake as usual. | | | | | | | | | | | | | | | |
