Ok. So let's assume the supermarket shelves are empty, food trucks have stopped running, and everybody's hunkering down with whatever food they have on their shelves.
Based on the types of items I keep in my pantry, I am sure there is one food we're going to miss almost immediately: bread.
Now, I know there are a lot of preppers who store whole wheat. They rotate it into their family's regular meals by grinding it with a nifty grain grinder and baking homemade bread. And personally, I envy them their dedication and wisdom.
I, however, am lazy. Like... very lazy. The only way I'll ever grind wheat for my own bread is if I'm starving to death.
But I will, on occasion, bake bread. Mostly because I love the way homemade bread tastes. Yum, yum, good.
Flour--whether whole wheat or white--doesn't have a very long shelf life. It doesn't make much sense to store more than about 6 months worth. But still... 6 months is better than nothing, right? My dilemma: the amount of flour I would need to make 6 months worth of homemade bread (in a shit+fan situation) will go rancid long before I ever get a chance to use it all on a regular day-to-day basis.
Unless I start baking my own bread all the time.
So I'm thinking about baking my family's sandwich bread. Truth is, I have the time. I'm not sure it'll save us much money, but it would allow me to keep a nice solid stock of flour on hand without worrying too much about waste.
So anyone have a good, easy sandwich bread recipe? Particularly one that's half whole wheat?
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3 comments:
My current fav bread is this Italian bread recipe http://www.food.com/recipe/italian-bread-41977
You can easily substitute whole wheat flour for the white flour.
BTW - I don't refrigerate the dough, but let the formed loaves rise on my counter or in the oven (depending upon my kitchen temp). I also skip the olive oil brushing and the egg wash.
Right now I'm mixing and kneading it in my kitchenaid mixer, but it's easy enough to mix by hand and knead by hand as well.
I've been thinking about stocking up on flour by doing the mylar bag/oxygen absorber thing. This apparently works better with white flour than with whole wheat. And I hear the best way to make sure no bug eggs can hatch is to freeze the flour for a few days first.
I use the amish white bread on allrecipes.com....and sub out half wheat all the time. Simple ingredients and tasty....works great! Takes a little bit of practice, but it fits in my life pretty well, although I am just getting the hang of it. My family is addicted:) Best sandwiches ever!
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