Reader Susan M. kindly sent us her favorite bread recipe:
- 2 1/2 tsp. dry yeast
- 3 1/2 cup flour (or substitute 2 1/2 c. bread flour and 1 cup whole wheat flour or whatever flours you like; rye, wheat germ, plain AP)
- 1 1/4 cup milk (reconstituted nonfat dry milk works)
- 1/4 lb. butter (or shortening)
- 1/4 c. sugar (or honey)
- 1 T. molasses
- 1 tsp. salt
- 1 egg
- Heat milk, honey, butter, salt until shortening begins to melt (115-120 degrees).
- In large bowl, comine 2 cups flours, with yeast. Mix well with wet ingredients.
- Stir in enough flour to make a soft dough. Kneed for approximately 10 min.
- Let rise until double. Punch down and shape into whatever you need. I often make smaller rolls and then make hamburger buns shape on the same baking pan.
- Let rise again until double in size.
- Brush tops with butter if you choose and bake at 400 degrees for approximately 12-15 minutes.
This dough can be used with more sweetener for sweet rolls, as is for crescent rolls, or with less sugar and more salt for a French type loaf, it can also be made in a loaf pan, but I find making sandwich buns easier than cutting a loaf. A favorite of my kids was putting bacon pieces, cooked with onions and dark mustard, and horseradish
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!