Some of us were lucky enough to be taught “old-time” skills from parents and grand parents who lived through the Depression. “Use it up, wear it out, make it over or do without” was their mantra and it served them, (and us), well.
I believe that our society has lost its’ way.
We have become dependent upon handouts from the government; junk food full of chemicals and “entertainment” that should make decent folks want to vomit.
It wasn’t always this way. Not too long ago, our grandparents and their fore-bearers knew how to grow things; how to make things; how to preserve the harvest. They knew how to not only survive, but to thrive, through good times and lean times.
There was a time when all folks knew these skills and tricks, but over the past 70 years or so, many skills and much of the knowledge that was commonplace became rare and in some cases was lost.
This next series of posts will be an attempt to provide a resource where those who are interested in becoming more self-reliant and self-sufficient can find some answers, (and, perhaps, share some of their own knowledge).
The next few days will be devoted to feeding your family.
WELCOME TO GRANDPAS’ OLD-TIME RECIPES.
Some of them come from my parents and grandparents; some from friends and family and some from some of my favorite chefs and restaurants.
I have tested all of them and they are delicious!
BASIC WHITE BREAD
If you can’t bake bread you will not survive! You can’t stock-up on bread because it is perishable, so you must bake it yourself. For a well balanced self-sufficient meal plan you must bake it every week.
Imagine breakfast without toast, a grilled cheese sandwich without the bread or a burger without the bun, even simple soups taste better with a slice of bread or dinner roll.
(Total time 3 hours) Makes one loaf
INGREDIENTS
3 cups All-Purpose Flour, (grind you own from wheat berries or use a good quality like King Arthur)
1/4 cup Sugar
1/3 cup Oil (or Melted Crisco Shortening)
1 tsp Salt
1 cup 110-120 degree water
1 pkg (1 tsp) “Active Dry Yeast” or “Rapid Rise Yeast”
Proofing, (blooming), the Yeast:
For guaranteed rising results when using “Active Dry Yeast” or “Rapid Rise Dry Yeast”
I proof the yeast in warmed water 100-110 degrees checked with a thermometer and combine the sugar and yeast into a small bowl or measuring cup and stir until dissolved, let froth for about 5-10 minutes.
Combining:
In another bowl combine and whisk together all the dry ingredients.
Then add the bloomed yeast, oil and blend for 2-5 minutes with a stiff handle rubber spatula. Now just blend the ingredients into a ball but do not knead. Should take 1-2 minutes.
1st Rise:
Now remove from the bowl and knead aggressively for 1-2 minutes. Place the dough back into the bowl. (This can be as long as overnight)
2nd Rise:
Punch the dough down, knead for 1-2 minutes and then shape to fit in a greased bread baking pan. Let it rise again in the pan, in a warm place, until about double is size, about 60 minutes.
Bake:
Now after the dough has risen the second time put it in the oven, middle rack and bakes at 325 degrees F for 45-55 minutes or until golden brown.
Cool for 30 minutes and enjoy.
Tips:
• Oven temperature is critical for success. Use an oven thermometer on the shelf you’re baking on for accurate temperature.
• To prevent the bread sides and bottom from burning or becoming overdone place a pizza stone on the shelf you’re baking on (to deflect the heat rising from below) then place the bread pan on the pizza stone.
• Avoid dead bread: The yeast must be kept warm through out the preparation to give the results you want.
Most cases of bread rising failure goes right back to the time you add your ingredients. The flour, sugar and oil must be warm also (room temp) If these items are stored in a refrigerator or a cold pantry they will draw the heat out of the yeast and water. The result is stalled yeast and little on no rising will occur = Dead Bread. The ideal temperature for letting bread dough rise is 80 degrees f. This holds true for all yeast recipes.