Bread making

[sparrowhawk1]

Too bad it's $94

[JPA Cate]

Looks like a pretty welcome brekkie to me, Don. plus, I really like that the kids can do it, with minimal supervision, and learn about taking care of themselves by cooking, and eating well.

Ann

[Don C L]

Originally Posted by sparrowhawk1

Too bad it's $94

Agreed, but in this case, worth it.

[Don C L]

Originally Posted by JPA Cate

Looks like a pretty welcome brekkie to me, Don. plus, I really like that the kids can do it, with minimal supervision, and learn about taking care of themselves by cooking, and eating well.

Ann

Yeah thanks Ann. The kids really looked forward to whatever they could get out of that thing! My daughter especially was interested in mastering the fine art of figuring out how to adjust the heat to just the right flame on the alcohol stove!

[Unregistered-1]

I make bread by hand, from scratch. The dough is the tricky part, but can be used for loaf bread, pizza bases, rolls, cheese pull-aparts, or just anything you like.

I use the CBP method ;

Pre-warm the oven to HAND temperature, no more, and turn it OFF.

Fresh yeast, and LOTS of it. Use your favorite recipe, weigh EVERYTHING to the gram, into the electric mixer bowl and beat it death on high speed for 3-4 minutes - tada! Amazeballs dough!

Water content is critical - it must be so wet that you are unable to pick the dough up without it going through your hands.

Make up your bread in a lightweight tin and put in warm (40degC max) oven until it stops rising, then without touching the bread (it will go flat if you touch it), tip 500ml of water into the oven in a tray and turn the oven to FULL and watch the magic closely - pull it out when it looks amazing.

[vfsurgpa]

My dad taught me how to make oatmeal molasses bread when I was a kid. It is not hard. I have been making it for over 50 years. When I decided I was going to cruise, and having a dodgy alcohol oven on my boat, I started practicing cooking the bread on a stovetop using low heat, a cast iron frying pan and a cover. It comes out heavier, but still delicious. There are many ways to cook bread, but making it by hand is the only way in my book. I would never have a use for a breadmaker machine. Always seemed like a stupid idea to me. Get a recipe you like, practice a few times and enjoy.

[sparrowhawk1]

Tried-and-true oatmeal molasses bread[emoji41]. How about a recipe? Thanks.

[vfsurgpa]

Yes, I cook bread in a cast iron frying pan with a cover on a burner set very low. Round and kindat flattened out so it doesn't end up looking like a regular loaf, but you can do it that way.

[vfsurgpa]

Here ya go Sparrowhawk1

Oatmeal Molasses bread

4 loaves

1 cup of oats with 2 cups boiling water, in a pan, let sit an hour
I toss in the butter so it melts.

after the hour, I add

1 cup molasses
1 tsp salt
1 stick or 1/2 cup butter (see above)
1 tsp yeast miced in a cup with luke warm water, not too hot, you don't want to kill the little yeasties.
* cups of white all purpose sifted flour. usually I don't sift.

I put the flour in a mixing bowl , and all the other stuff in with the oats. then I kinda mix of the wet stuff and pour into the flour.

I can never get a real good idea of the flour because you start mixing and you add flour until the sticky mix is no longer sticking to your hands. you have a big ball of dough that you keep kneading. When it is fully mixed up, put a damp towel over the top and let it rise. Overnight is good.

Once it doubles in size, Cut into 4 pieces (maybe?, deoends on your pan size).

sprinkle flour on your table, take each pan size section, knead it and add flour if it's sticky, Form it into a loaf and put into a buttered loaf pan.

Set your loaf pans aside with a damp cloth over top and let rise again.

They don't have to rise to double. If they are rising well, cook in oven 350 degrees until done. How long? Don't know. 25-30 minutes. I check them and when golden brown on top, I thumb them. Hollow sound and they are done. We always buttered the top crust to keep them from drying, but they never lasted that long.

I also have experimented with cooking on a burner in a cast iron frying pan with a cover. Real low heat and make sure you are not burning the bottom. Those loaves are round and flat somewhat. Not a taco, but kinda flattened out. They taste the same but the consistancy is heavier than the fluffier loaf cooked in the oven.

4 loafs too much? Play with the amounts.

4 cups flour
1/2 cup oats in 1 cup water
1/2 cup molasses
1/2 stick butter
same salt
same yeast but less water

but you still mix flour till the loaf isn't sticking to your hands.

I have made this for a long time, almost always in loaf pans. When I got my boat, I started playing around with cooking in a fry pan. that works fine, and I probably will do it that way on the boat.

I love sourdough and want to expand my horizons, so I am going to play around with that a bit.

Enjoy.

[BobFromColorado]

Originally Posted by Pelagic

If you don't have an oven on board, can you make bread?

I've made bread 10,000 feet above sea level, over a backpacking stove. Yes.

[rsn48]

I'm a guy and a lazy guy at that, so my solution is geared to the lazy person who wants to get the job done without the drama... lol!

My solution:
1) One non-stick pan
2) One silicone basting tool
3) One bottle of light tasting Olive Oil
4) One frozen bread dough purchased at your local food store (many don't carry these items). I have bought either white or brown bread. I am now fortunate to live close to a wonderful small bread making retailer, I pay full price for a loaf(s) of their bread but only purchase the dough frozen, which they will do for me.

Directions:
1) Paint non-stick bread pan with Olive Oil
2) Paint frozen dough with Olive Oil.
3) Place frozen dough in pan in the morning, with dish towel draped over top, to reduce evaporation.
4) Roughly 7 - 9 hours latter, after bread has risen, bake either in your oven - if you have one - or in the barbecue (sales pitch for the Weber Q1200, even heat, high lid, good heat control. I use a pizza stone to even the heat out even more).

This system works well, no flour dust, no effort with the added bonus that its just like home made bread.

Below is a link for ten uses of frozen bread dough:

https://www.foodnetwork.com/healthye...en-bread-dough

[Mike OReilly]

Fresh out of the oven.

[sparrowhawk1]

Nice job Mike!

[sparrowhawk1]

Oatmeal cornbread made in the solar oven. Damnit Mikey you ate all the pepperoni too!

[Mike OReilly]

Yum! Look great.