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Home Forums Food DIY bread and biscuit mixes

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  • #63382
    WrethaOffGrid
    Participant

    https://simplelivingathome.blogspot.com/2012/01/homemade-bread-flour.html

    Homemade Bread Flour


    If you enjoy making homemade bread like I do, then here is a quick tip.
    For each cup of All-Purpose flour add 1 teaspoon of Wheat Gluten To make your own homemade bread flour. Happy Baking!

     

    1x1

     

    https://www.goinghometoroost.com/2011/cooking-ideas/homemade-biscuit-mix/

    Homemade biscuit mix (American shortbread type biscuits/baking mix, not cookies)

     

     

    I love to have ready-made mixes for baking on hand, but I don’t enjoy unnecessary ingredients and preservatives found in store-bought mixes. For every boxed food mix out there, there is a homemade alternative. From muffins to pancakes, cakes to cookies, hot cocoa to biscuits, there are alternatives that we can make at home, thus controlling the ingredients we feed ourselves and our families.

     

    I have tried a few different recipes, and ended up taking the best parts of a few different mixes. This recipe for anytime biscuit mix can be kept in the refrigerator for 6-8 weeks – or up to four months if you choose vegetable shortening instead of butter (I prefer butter). Use this mix in place of your average brand-name biscuit/baking mix, and just add milk to have fresh biscuits in 8-10 minutes.

     

     

    Biscuit mix for storing:

     

    12 cups of flour (white or whole wheat)
    6 tablespoons baking powder
    2 tablespoons of salt
    1 cup of butter (6 – 8 weeks of storage) OR 2 cups of shortening (for up to 4 months of storage)
    optional: 1/4 cup sugar (if you like sweeter mixes, or plan to use for pancakes)

     

    To mix:
    Start by sifting dry ingredients together in a large bowl. I use a bowl with an air-tight lid, so I can store the mix in the same container.

     

     

    Cut in butter or shortening – I used a fork for this step. Mix well.

     

    To bake biscuits:

     

    Pre-heat oven to 450 degrees F. Stir together 2 cups of mix with 2/3 cup of milk. Roll out dough and cut biscuits, or simply use the drop-biscuit method (just a drop of dough on your baking sheet).

     

    Bake biscuits for 8 minutes.

     

    To make pancake batter:

     

    Stir two cups of mix with 1 cup of milk and two eggs. Heat a skillet on medium heat with a bit of butter for greasing, and pour batter into pan. When bubbles rise to surface of batter, it’s time to flip! Cook until both sides are lightly browned.

    #67492
    beast
    Participant

    my fav breadmix. i use it for camping and around home:
    4 c flour
    4 t baking powder
    4 pinches salt

    mix this together good and store in a water proof bag or container
    when you need it add 1 egg to the whole mix
    or just enuff water to use a bit of the mix

    it works with or without the egg
    mix it soupy for a flour tortilla or pancake or for dipping a hot rock into it to make a japoti
    mix it stiff for bisquits crackers fried bread or pizza crust
    just roll out thin and use as you like
    its a truly versatile bread

    #67494
    WrethaOffGrid
    Participant

    Great recipe beast! Thanks for sharing…

    One question, you make it soupy for tortillas? I make tortillas and I have always made the dough stiff, how do you do it with a soupy mix?

    Wretha

    #67496
    beast
    Participant

    pour it in a hot fry pan and let it cook…lol
    nice quick and easy tortillas

    btw they arent thin tortillas, kinda on the fluffy side

    #67497
    beast
    Participant

    i forgot to add that sometimes i add whole corn to the mix and make corn fritters
    ive also added boiled eggplant for eggplant fritters
    it is a very versatile recipe, let me know if you come up with any good alterations :)

    #67498
    WrethaOffGrid
    Participant

    I use a dry tortilla mix, just add water, sometimes I add yeast to it and make a thicker flat bread, to that I might add chopped rosemary or I might make it sweet with cinnamon and sugar, I’d bet that would work with your recipe as well.

    Wretha

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