| T O P I C R E V I E W |
| herbquilter |
Posted - Jan 19 2009 : 1:53:39 PM
Here's another way to bake daily bread. Yes, it does have yeast, but it is so good and easy.  Yummy too!
Check out my blog to read what we did with it.
Blessings,
Kristine ~ Mother of Many, MRET & Wellness Coach
http://herbalmommasda.blogspot.com/
Farmgirl Sister #97
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| 10 L A T E S T R E P L I E S (Newest First) |
| ddmashayekhi |
Posted - May 13 2009 : 3:02:00 PM
Wow, since my "Windy Pines" cousin Michele thinks this recipe is great, I have got to try it! Michele is a superb baker & her breads is perfection! Thanks for the recipe!
Dawn in IL |
| Mamarude |
Posted - May 12 2009 : 7:54:34 PM
Good to know, I'll have to give it a try! Thanks! |
| willowtreecreek |
Posted - May 12 2009 : 12:47:24 PM
Cherian you dont HAVE to have a dutch oven! I have baked mine in a regular glass breadpan and it has worked just fine.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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| Mamarude |
Posted - May 12 2009 : 05:58:43 AM
But I don't have a dutch oven to bake MJ's bread! |
| willowtreecreek |
Posted - May 12 2009 : 04:51:55 AM
Just want to remind you guys that MaryJane has a really simpler bread formula wit No yeast and NO kneading!!! Check out www.breadthemaryjaneway.com!
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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| windypines |
Posted - May 12 2009 : 04:00:12 AM
Just wanted to add my two cents worth, This recipe is fantastic.
Michele |
| Mamarude |
Posted - May 11 2009 : 8:05:43 PM
This is our daily bread, I make the 100% whole wheat sandwich bread. I've found a farm close by to get our wheat from, and my kids love the bread!
Cherian |
| herbquilter |
Posted - Jan 19 2009 : 10:47:53 PM
You keep the dough in the refrigerator and use about a grapefruit size (1lb.) per loaf. Then you have the dough ready to make pizza, olive bread, foccacia, etc. The dough keep in the fridge for at least 2 weeks or more, if you don't use it. Then you just add your yeast, salt, water & flour to what's left in the container - let it rise for a few hours with the lid ajar and refrigerate it and use it again. The more you use the container with some left from the last batch, the more sour dough tasting it gets. Yummy!!!
Blessings,
Kristine ~ Mother of Many, MRET & Wellness Coach
http://herbalmommasda.blogspot.com/
Farmgirl Sister #97
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| country roads |
Posted - Jan 19 2009 : 9:31:29 PM
Kristine, can the recipe be cut in half? That sounds like it would make a huge loaf!
Take care, Melissa.
Farmgirl # 352
~Think happy thoughts~ |
| lilyblossom |
Posted - Jan 19 2009 : 7:46:50 PM
I'll second this method.
Donna...true blue KY farmgirl |
