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How To Preserve Eggs by Leigh Tate
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Make two loaves of bread - PEP BB food.sand.bread

BB Food Prep and Preservation - sand badge
 
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The recipe is my grandma’s, I use to use a scale but mine gave up the ghost so it’s not precise sorry.

The dough itself is quite stiff so don’t panic, as long as you get to the point of being able to do the “windowpane” test successfully you’re good! (where it stretches and you can see the light through it). Put into a well-oiled bowl with a tea towel on top then let rise till it doubles. Once doubled punch the dough down and let it deflate. Pull from the bowl then divide the dough ball into two equal pieces. Roll each dough ball out and shape the loaf however you’d like. Cover again and let rise for a second time, till doubled. You can leave it on your counter, or if you put it in a cool place/the fridge it will increase the rise time but develops the flavour.

Bake in a pre-heated oven at 425f for 25 min (knock on the bottom when you pull it out and it should sound hollow)    

⅓ c warm water + 4 TBS warm water (110f )
2 ¼ active dry yeast
1 ½ tsp sugar
1 c lukewarm milk (scalded then cooled to around 110f) *
1 ½ TBS shortening or unsalted butter
1 ½ tsp salt
3 ½ c all-purpose flour
Extra butter to brush on loaf once out of the pan



*Scalding milk is just heating on the stove till it froths. You don’t have to do this step but make sure the milk is at least lukewarm

Hopefully the photos loaded!
allingredients.jpg
Ingredients for bread
drybowlmixed.jpg
Dry ingredients in a bowl
scaldingmilk.jpg
scalding milk
yeast.jpg
proving yeast
mixeddough.jpg
 mixed bread dough
loafsreadytogo.jpg
 loaves ready to go
slicedfinishedbread.jpg
 sliced finished bread
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Note:  post a picture of the completed loafs and a slice of each of them (only a picture of 1 of the loaves)

 
sarah cedar
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ooops sorry about the missing loaf!
both-loaves-cut-open-.jpg
 both-loaves-cut-open-.jpg
sideshotofloaves.jpg
 side shot of loaves.jpg]
2sidebyside.jpg
 2 loaves side by side.jpg
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Note: continuation from previous post

 
Posts: 57
Location: Urban Central Scotland (Stirling)
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I use a no-knead bread recipe that can be mixed up beforehand and kept in the fridge for a few days when I'm ready to use it. It's the Artisan Bread in Five Minutes a Day master recipe.  https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/

It also makes the perfect pizza base (https://permies.com/wiki/35/103081/pep-food-prep-preservation/Bake-pizza-PEP-BB-food#1328319)

For loaf 1, I used all white flour while loaf 2 was half white flour and half whole wheat.
PXL_20211021_091644299.MP.jpg
Loaf 1 ingredients
Loaf 1 ingredients
PXL_20211021_092018932.MP.jpg
Loaf 1 mixing
Loaf 1 mixing
PXL_20211021_115043899.MP.jpg
Loaf 1 after first rise
Loaf 1 after first rise
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Loaf 1 ready to bake
Loaf 1 ready to bake
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Loaf 1 baked
Loaf 1 baked
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Loaf 1 sliced
Loaf 1 sliced
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Loaf 2 ingredients
Loaf 2 ingredients
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Loaf 2 mixing
Loaf 2 mixing
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Loaf 2 before 2nd rise
Loaf 2 before 2nd rise
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Loaf 2 ready to be baked
Loaf 2 ready to be baked
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Loaf 2 baked
Loaf 2 baked
PXL_20220211_210732767.MP.jpg
Loaf 2 sliced
Loaf 2 sliced
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Posts: 33
Location: Pullman, WA
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First loaf is attempt #12 at finding a home-milled, whole wheat sandwich loaf that isn't a brick. This recipe from Crumbly Cookie is the winner so far, and the one we're now making regularly although it takes quite a few steps.

Second loaf is the family zucchini bread recipe, which we adjust for whole wheat flour, seen below.

2cups grated zucchini (we use frozen, defrost and squeeze out excess liquid before adding)
1cup brown sugar
2/3 cup oil (we used coconut)
2 eggs
2cups flour (we used home milled whole wheat)
2tsp cinnamon
1tsp baking soda
1tsp nutmeg
1/2tsp baking powder
1/2tsp salt
1cup nuts chopped (optional)
Butter (to grease pan)

Mix wet ingredients and whisk well before adding zucchini. Then add in dry ingredients. If using home milled flour let loaf sit for 30min to hydrate. Grease pan with butter. Bake at 325 degrees for 60mins if in a loaf pan or 20-25 if in muffin tins.
Loaf-1.jpg
Home milled whole wheat sandwich bread starting with biga and soaker, adding ingredients, and proving.
Home milled whole wheat sandwich bread starting with biga and soaker, adding ingredients, and proving.
Loaf-2.jpg
Zucchini loaf made with whole wheat flour and coconut oil.
Zucchini loaf made with whole wheat flour and coconut oil.
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Posts: 16
Location: Finland
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I made two loaves of bread from a bread roll recipe I'm very familiar with. I'm still getting the hang of making bread and I hope to one day start making sourdough bread.

Bread rolls recipe:
3 cups of warm water (42-45°C)
2 tbsp active dry yeast
4 tbsp sugar
4 tbsp vegetable oil, but I used melted butter this time, to try it out
2 tsp salt
8 cups bread flour, I used some oat bran too

First I let the yeast bloom with some of the sugar and prepped the rest of the ingredients.
IMG_20220304_104128_HDR.jpg
Then I mixed the ingredients. Once mixed, I kneaded the dough in the bowl for about 8 minutes.
Then I mixed the ingredients. Once mixed, I kneaded the dough in the bowl for about 8 minutes.
IMG_20220304_110622_HDR.jpg
Covered it and put it into the sunshine for an hour or so
Covered it and put it into the sunshine for an hour or so
IMG_20220304_122718_HDR.jpg
[Thumbnail for IMG_20220304_122718_HDR.jpg]
IMG_20220304_123506_HDR.jpg
I split it into two and put it into two bread pans
I split it into two and put it into two bread pans
IMG_20220304_131448_HDR.jpg
Once risen
Once risen
IMG_20220304_142719_HDR.jpg
The oven was at about 190°C
The oven was at about 190°C
IMG_20220304_142859_HDR.jpg
[Thumbnail for IMG_20220304_142859_HDR.jpg]
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Posts: 31
Location: Fernie, British Columbia
33
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Finished my sourdough this afternoon! Delish, will go well with soup leftovers from last night's BB

This is my own recipie that I have made up after experimenting quite a bit. It is always tasty and delicious, as long as my starter is well activated beforehand.

4C White Flour
2C Whole Wheat Flour
1C Activated Sourdough Starter
1T Salt
1T White Sugar
2C Water

1. Mix all the dry ingredients with the starter
2. Add water and knead until it's a cohesive blob and all the flour is used up
3. brush with a bit of water on the surface and cover with an airtight lid. Let sit in a warm place to leaven for 12-24 hours
4. Turn on oven to 425 degrees and put in your dutch ovens to warm up
5. Turn out dough and dust generously with flour; shape into two loaves.
6. Cover with a warm moist cloth and let rise for around 1hour
7. Dust with flour and slit loaves. Put in the dutch ovens and in the oven with the lids on
8. Bake at 425 for 20 minutes
9. Turn down the temp to 375 and bake for another 10 minutes
10. Take the lids off and continue baking until desired level of darkness is attained
11. Let cool for at least 10 minutes before you cut into them!
12. Enjoy
IMG_20220316_175046_resize_63.jpg
All the dry ingredients in a bowl, mix in the sourdough starter
All the dry ingredients in a bowl, mix in the sourdough starter
IMG_20220316_175454_resize_68.jpg
Add water
Add water
IMG_20220316_175920_resize_79.jpg
knead and cover. Let sit for 12-24 hours in warm place
knead and cover. Let sit for 12-24 hours in warm place
IMG_20220317_123609_resize_57.jpg
It grew!
It grew!
IMG_20220317_124011_resize_91.jpg
Shaped loaves ready for 2nd rise
Shaped loaves ready for 2nd rise
IMG_20220317_135427_resize_4.jpg
Ready to go in the oven
Ready to go in the oven
IMG_20220317_142851_resize_74.jpg
Beauties
Beauties
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Sliced.
Sliced.
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Note: They are beauties. We need to see both loaves sliced for this BB.

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Yuri Cottonwood
Posts: 31
Location: Fernie, British Columbia
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Sorry I did not see that you needed a picture of both sliced. Here is the other loaf cut in half with a slice, and the rest of the loaf from the earlier picture.

Does this work or do I have to do it again?
IMG_20220317_201342_resize_8.jpg
[Thumbnail for IMG_20220317_201342_resize_8.jpg]
 
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I spotted this BB when I was scoping out badges within reach, so when Adam Ragusea posted the below recipe, I knew it was time to finally try my hand at baking bread. Sure we baked some bread back in school, but that wasn't a whole load and this would be my first foray into it all on my lonesome.



It wasn't all flour and rainbows though, and there was some sort of mishap in terms of bread rise. Or more to the point: lack thereof. Threefold, I think. The recipe calls for OO flour, but I used plain because it's what I had, and this is noted to cause reduced rise; the yeast was a bit past due, so its efficacy may be reduced; and finally I was clearly mistaken as to what constitutes "a pinch, maybe two". The result was a bread as dense as a housebrick, but nonetheless it was bread. Still-warm bread, sliced and topped with salt and pepper, and it disappeared just as quickly as my second attempt.

The second attempt fared better, having spotted the transcribed recipe denoting two pinches of yeast as an eighth of a teaspoon. With that measured, I tried again. Another excellent crust, and this time a much better rise. Still not perfect I think, and a longer final proof will likely help with that, but it's almost there. Again, half disappeared on the first day topped with nought more than salt and pepper. Wrapped the bread in a tea towel to help it not go stale, and on the second day we topped it with butter and pate. It certainly disappeared much faster than any bread we've ever bought from a store, and I fully intend to bake again. I might even try for once a week!
01-Mixing-ingredients-into-poolish.jpg
Recipe starts with a poolish, a pudding-thick mixture of water, flour and yeast, allowed to ferment overnight
Recipe starts with a poolish, a pudding-thick mixture of water, flour and yeast, allowed to ferment overnight
02-First-bread-with-slice.jpg
Dense, but certainly bread
Dense, but certainly bread
03-Bread-dough-during-preparation.jpg
Lots of mixing and resting; certainly a good workout for the forearms!
Lots of mixing and resting; certainly a good workout for the forearms!
04-Bread-dough-nearing-completion.jpg
Starting to look like bread ready to bake, no?
Starting to look like bread ready to bake, no?
05-Bread-dough-in-the-pot.jpg
Baked in cast-iron, a pot which has more than paid for itself over the years
Baked in cast-iron, a pot which has more than paid for itself over the years
06-Remembering-to-score-it.jpg
Why yes, I did have to take it out of the oven because I forgot to score the top...
Why yes, I did have to take it out of the oven because I forgot to score the top...
07-Loaf-two-looking-great.jpg
Isn't it beautiful? The scoring was mediocre, but it has come out wonderfully
Isn't it beautiful? The scoring was mediocre, but it has come out wonderfully
08-Second-bread-with-slice.jpg
Round two, slice!
Round two, slice!
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Posts: 48
Location: Knoltregard, Haukedalen, Norway.
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For bb bb considerations, this:

My nestmate is celiac which gives me the wonderful opportunity to experiment on trying to figure out how to make a proper bread without using the wonderous binding material we know as gluten.
We do have some books to help us along, but recipes are only guidelines. True food magic comes from transcending them!
The recipe I built upon for these loaves is as follows, with my fixes in parentheses


First mix all the drys and wets separately, then mix wets in drys. Smack into a bread pan. Let rise in a cool place over night - room temperature for a few hours also works, but I get more consistent results from overnight risage. Also, it`s cooler.
Pre heat oven to 200Cs and whack the pans in for 45 minutes. Remove bread from pan, and put them back in for 10 minutes, to get a  nicer all round crust. Cool on a grate. This is the most difficult part, as the bread  really should not be cut until it has cooled, but it`s very tempting, as warm bread straight from the oven is the tastiest of treasts.
for two loaves:
120g buckwheat flakes ( / millet)
170g buckwheat flour
120g oat flour (oat flakes)
200g tapioka
240g brown rice flour
140g white rice flour
90g teff flour (corn flour)
3 tsp salt
2 tsp coconut sugar (I intended to use agave syrup, but that didn`t happen. Still tasty, but I believe it made the bread rise a bit less than normal)
4 tbsp pofibres (regular potato flour)
4 tsp xanthan
2 tbsp psyllium
2 tsp dry baking yeast

1L water (left over whey from cheese making)
8 tbsp sourdough
2 tbsp white wine vinegar
6 tbsp olive oil
2 eggs
IMG_20220519_172328.jpg
Dry land
Dry land
IMG_20220519_173422.jpg
Whey out there
Whey out there
IMG_20220519_173537.jpg
The vino vinaigre
The vino vinaigre
IMG_20220519_173905.jpg
Popeye`s girlfriend
Popeye`s girlfriend
IMG_20220519_173618.jpg
Egging them on
Egging them on
IMG_20220519_174313.jpg
Our baby dough
Our baby dough
IMG_20220519_173251.jpg
Drys added
Drys added
IMG_20220519_173337.jpg
Drys mixed
Drys mixed
IMG_20220519_174648.jpg
Liquids added
Liquids added
IMG_20220519_175246.jpg
Pre risen
Pre risen
IMG_20220520_212914.jpg
Post risen
Post risen
IMG_20220520_224435.jpg
Done and cut
Done and cut
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Note: I expect that the whey would add good nutrition and flavor. Nice looking bread!

 
pollinator
Posts: 100
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For my bread recipe, I used the following ingredients:

-2 cups warm water
-1/2 cup of sugar
-1 1/2 tablespoons of yeast
-1 1/2 teaspoons of salt
-1/4 cup of vegetable oil
-5 cups flour

This created to fluffy loaves of bread!
IMG_4029.jpg
yeast sugar and warm water
yeast sugar and warm water
IMG_4030.jpg
adding salt to mix
adding salt to mix
IMG_4033.jpg
stirring in flour
stirring in flour
IMG_4034.jpg
kneading it
kneading it
IMG_4035.jpg
more kneading
more kneading
IMG_4036.jpg
into the pan to expand
into the pan to expand
IMG_4050.jpg
poof
poof
IMG_4051.jpg
two loaves into the oven
two loaves into the oven
IMG_4060.jpg
two loaves done, second loaf is in the background we just didnt have a lot of kitchen space
two loaves done, second loaf is in the background we just didnt have a lot of kitchen space
IMG_4061.jpg
no crumbles
no crumbles
IMG_4088.jpg
The slice from my second loaf of bread
The slice from my second loaf of bread
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Note: Sorry. This BB requires a picture slices from both loaves.

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I agree. Here's the link: http://richsoil.com/cards
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