😉 here's a couple, don't stick to the recipe amount for flour. put less than it calls for in the bowl. add whatever you are going to use to the flour. I like cardamom in bread or sometimes raisons, or whatever you want, herbs... after you have added the liquid and dissolved yeast, beaten eggs if you have eggs in bread, then begin to add flour and stir it in, then knead it in, just until the dough doesn't stick to the bowl or counter. thats how much a loaf really takes. place the dough in a greased bowl with a warm damp cloth on top. I roll the dough in the bowl to have the outside lightly greased. paper towels will just stick to the dough so make sure to use a cloth. have the oven heated to lowest setting, 160 or 170. then turn it off. put the bowl in with the damp cloth on it. it will rise like a charm. depending on the recipe, then either punch it down when its doubled and let it rise again, or shape it into round loaves to bake on a cookie sheet or loaf pan loaves after one rising and let it rise while the oven heats to temperature for baking. :heart: :good: it works Thanks Regina and Loz for your recipes. Good suggestion Churchgirl ... starting a bread thread would be GREAT. :good: I did see at the store “self rising” flour ... does that mean no yeast is needed? Also they had “bread” flour. Is that the flour everyone should be using to make bread? Here I bought the cheap store brand that just says “unbleached” flour. They also sell pizza dough already made ... right now its $1.99 for a package ...used to be 99 cents. Will pizza dough work to make bread ... or is that for pizza and calzones only? Sounds like a lot of work kneading the dough :wacko: ...I’m tempted to just drive to Bed Bath and Beyond and buy a cheap bread maker. 😉 Yohanan ... :stinkerbell: so if it comes out lopsided and burnt you still expect a picture? 🙁 I got the impression from MFATW that the spoil will be water and food because of worldwide food and water shortages. He expects something major to happen in the Middle East within the next few weeks. i haven't used self rising flour. either unbleached or "best for bread" flour can be used. the bread flour is heavier. pizza dough tastes different than a loaf of bread. french bread recipes are probably the simplest ingrediants we have "emergency food"...problem is the majority is dehydrated and we don't have natural water sources near here and are in drought, too...so, if we lose our city water for whatever reason, we won't make it long without God's intervention supernaturally...plenty of evidence of the good Lord's ability and willingness to provide when we rely on Him and ask in faith...but there is also like Todd said about Joseph and then there's also the ants in Proverbs that are wise in preparing... so, i figure if you are provided the means to currently, it wouldn't be a bad idea to stock up if you haven't already, and on the other hand if you don't have the means to get extra now, you can rest assured the Lord will provide any and everything you need to do His will if you are wanting to walk each step with Him in trusting obedience- so if that means if He wants you to survive during a certain period of time, then He will get food and drink to you in His way when you need it...
