Make two loaves of bread - PEP BB food.sand.bread

Feb 17, 2019 16:12:52

This is a badge bit (BB) that is part of the PEP curriculum. Completing this BB is part of getting the sand badge in Food Prep and Preservation

For this badge bit, you will make two loaves of bread. They can be "normal", paleo, vegan, gluten free (here's my favorite recipe for gluten-free peasant bread), a "quick bread" like banana bread, or a Paul's "polydough"

Here's a picture of Paul's Polydough

Here's a picture of gluten-free peasant bread

To complete this BB, the minimum requirements are:
- two loaves of bread.
- the bread must be slice-able and not crumble to pieces.
- It shouldn't be burnt.
- Not using a bread machine
- the two loaves can be the same or different (cinnnamon raisin, jalapeno, herb, etc.)
- can be combined with rocket.sand.oven BB for a twofer

To show you've completed this Badge Bit, you must:
- Link to/post the recipe you used
- post picture of the ingredients getting mixed
- post a picture of the completed loafs and a slice of each of them
o showing that the loaves are not burnt, cooked all the way through and slice well

Clarifications:
- All food prep and preservation BBs strictly prohibit plastic, teflon or aluminum touching the food at any point

Nicole Alderman · Feb 19, 2019 16:43:10

First one is plain. Second one i added rosemary sprigs. Its an almost no knead bread. Mix all ingediants into ball. Cover for 8 to 18 hours. Knead it ten times. Oil it,set on parchment. Wait 2 hours. Place in cast iron.Heat at 425 with lid on for 20 minutes then 25 minutes with lid off.

3 cups ap flour, 1.5 tablespoon salt. 1/4 teaspoon rapid rise yeast. 1 cup water. 1 tablespoon vinegar. 6 tablespoons lager beer.

Mar 03, 2019 17:04:33

I hope I selected the right pictures. I made an oatmeal pumpkin bread that came out nice and moist and was delicious with homemade apple butter. The other one was just an artisan loaf that I make all the time. It is no knead and super easy and everyone raves about it.

Mike Barkley · Mar 03, 2019 17:14:22

This is the artisan bread.

Mar 03, 2019 17:23:16

My bad. Would you mind posting a pic of the first loaf sliced?

Mar 03, 2019 17:56:27

Sure!

paul wheaton · Mar 20, 2019 18:44:43

Here's one loaf.

Sourdough from home ground rye berries.

Recipe: mix 85 grams of starter, 359 grams of water and 520 grams of flour with 1 3/4 tsp salt. Let stand, covered 18 hours. Fold 15 times and shape into loaf. Let rise covered in oven with pot of 3 cups boiling water. Cook at 425 for 60 min covered, starting with loaf in Dutch oven in cold oven. Cook uncovered for 10 min. Let cool before cut.

Nicole Alderman · Apr 03, 2019 23:49:14

Second loaf - sorry for the delay. Forgot to take pictures during the making of the second one so is actually the 3rd.

Same recipe as above.

Mike Barkley · Apr 07, 2019 22:05:12

I based these breads off of Pauls polydough recipe from this thread
Poly-Dough Pizza/Bread/Fry

I made 2 cinnamon raisin breads and a big loaf with lemon, rosemary, thyme, and black olive in it. I based the ratio of sugar, spice, and everything nice added into the dough from these websites.
Cinnamon Raisin Bread
Savory Quickbread

Mike Barkley · Jun 02, 2019 21:08:05

Both loaves were cooked in the sun
oven.

First loaf was done to go with the lentil soup and was a whole wheat yeast raised loaf

4c fresh ground whole wheat flour
2c water
2T sugar
2T oil
2t yeast
2t salt

The next 2 loafs were persimmon bread made today. Very moist, from frozen persimmon pulp.

1 cube butter
1 cup sugar cream them together
Add: 2c persimmon pulp
And 2 eggs, mix well

Mix dry stuff: 2 1/2c flour
1 1/2t salt, 1 1/2t baking soda, 1/4t baking powder, 3/4t cinnamon, 1/2t cloves, 1/2t allspice

Mix dry into wet

Pour into 2 greased loaf pans or 1 9 by 13 pan. Bake at 350' for around 45 min

Or bake like I did in a 275-300' sun oven until you get to it -- between 1 and 1.5 hours

Every snowflake is perfect and unique. And every snowflake contains a very tiny ad.

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https://www.kickstarter.com/projects/paulwheaton/garden-cards