Grit Guide to Homemade Bread — Fall 2017

100 Pages·2017·19.19 MB·English

COUNTRY SKILLS SERIES
GUIDE TO
HOMEMADE
BREAD
75+

KEYS
TO
GREAT HOMEMADE
BREADS
PLUS:
• More Than 117 Delicious Recipes!
• Learn about Bagels, Biscuits, and Buns Display Until November 13, 2017
Vol. 11 No. 3 • $6.99
• Make Your Own Flour With a Grain Mill
• No-Knead and Other Artisan Breads
• What is Gluten-Free and 6 Substitute Items
Vol. 6VW o Ilis.n s5tue e•r 2NN0oo1.. 163
Everything you need to
B B
ake etter
Bread
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Mill Your Own Flour
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Bake Your Own Bread
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Better Quality Better Value
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Get your FREE e-book “Steps to the Best Bread”
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Visit our website to se e all
our fine products.
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UrbanHomemaker.com
Order by phone [phone]
8 You Too Can Bake Bread
Whether you’re a beginner or a seasoned baker, our bloggers
offer encouragement for your bread-making endeavors.
13 5 Reasons Why Your Bread Dough Doesn’t Rise
An experienced baker provides insight on this frustrating
obstacle to baking great bread.
8

14 Milling About
GETTY IMAGES/KA067
Take your baking a step further with a home grain mill that
produces delicious flour.

18 How to Make Homemade Flour
Fresh, homemade flour is less expensive, more nutritious
and more flavorful than store-bought flour. Learn how
to make homemade flour, from choosing a grain mill to
grinding technique, with these handy tips.

22 Easy, No-Knead Artisan Bread
22
Methods guaranteed to make everyone a baker!

28 Going Gluten Free
Seven indispensable ingredients make your transition easier.

31 What’s Up With Gluten?
Why does it have such a bad rap?

32 Break Your Fast With Bread
A hearty breakfast keeps you going all morning, and what
32 better way to start the day than with homemade bread?

36 Daily Breads: Potato, Oatmeal, White, and Rye
With a Starter
42
Make flavorful sandwich bread out of quality ingredients to
save money and warm a gathering or just your kitchen for
the day.

42 Back-to-Basics French Bread
Whether you enjoy it as sippets, bread pudding, or toast
with butter and jam, bake this historic bread recipe, based
on English and classic American cookbooks.
1
www.Grit.com
46 Savory Sourdough

Starter gives this bread its unique, tangy taste.
50 Pizza Perfection
Forget takeout and turn your kitchen into a pizzeria.
54 Stale, But Not Forgotten
50 Don’t throw out your dry, brittle bread … give it new life
with these fresh recipes.

58 Begging for Bagels
Boiled breads — like bagels, pretzels, and dumplings — turn
out soft and chewy.

64 Cornmeal to Cornbread
A chunk of this savory yet sweet concoction makes a meal all
by itself.

70 Biscuits and More
Treat your taste buds to a culinary delight with homemade
58 biscuits, tortillas, dumplings, and noodles.

74 Something Sweet
A touch of sugar adds a touch of home to delicious breads.

80 How to Bake Using an Earth Oven
Once you’ve tasted bread baked in this old-world structure,
you’ll never go back to baking in the kitchen oven.
84 Flatbread Fiesta!
Call it tortilla, naan, matzo, or crackers, there’s a version in
every culture.

74
88 Creating a Food Business on the Homestead
Take your kitchen skills, add a great recipe and fresh
ingredients, and combine for a great way to make yourself an
88
income opportunity.

95 Recipe Index
A list of all the recipes that appear in this year’s Guide to
Homemade Bread.

96 Recommended Resources
Everything you need to start baking the best bread in your
own kitchen.
2
GRIT’s Guide to Homemade Bread
THE FOLK SCHOOL
CHANGES YOU.
We still make real bread, music, yarn, poetry, and friends. And we have
helped to preserve the traditions, tools, and techniques of Southern Appalachia
and shared them with the world. Check out our new classes online today.
Engaging hands and hearts since 1925. Come enjoy making crafts and
good friends on 300 natural, scenic acres in western North Carolina.
JOHN C. CAMPBELL FOLK SCHOOL
folkschool.org 1-800-FOLK-SCH
BRASSTOWN NORTH CAROLINA
.
COM
Celebrating Rural America 24 Hours a Day…
Featured Comment
“Some people let their dough
rise until it doubles, punch
it down, knead it again, and
then mold it into buns or
shove it into a loaf pan and
then let it rise again. This is
absolutely fine and your bread
will be fabulous. But you don’t
have to let it rise twice. If you
don’t feel like doing two rises,
you don’t have to. ... Why do
people let their bread rise
twice if it’s not necessary?
Flavor. I think two rises allows
the yeast to further develop
and spread, and the result is
a more flavorful bread. But I
think the bread tastes great
with one rise. I don’t like
extremely yeasty bread.”
—Candi Johns, The Farm Barbie
in “Homemade Yeast Rolls”
Rural Courier GRIT on Social Media Send Us Your Photos
Let us sort through rural lifestyle articles, deli- Interact with your favorite rural lifestyle publica- Do you enjoy baking biscuits, baguettes, and
cious recipes, and expert gardening advice for tion on social media. Visit us on Facebook other homemade breads? Have some great
you and deliver everything right to your inbox. (facebook.com/gritmagazine), Twitter (@Grit- shots of loaves fresh out of the oven? Send
Be sure to sign up for your favorites, including Mag), Pinterest (pinterest.com/gritmagazine) us your photos and a few details about your
GRIT Weekly and Tough GRIT (grit.com/newslet- or Instagram (GritMag). Share your photos, fresh-baked creations. Send them to jteller@
ters), Capper’s Farmer Weekly (cappersfarmer. comments, projects, or get in touch with the ogdenpubs.com, and a photo may be featured
com/newsletter), and Good Things to Eat editors for all your homesteading questions or on our social media platforms or in a future
(goodthingstoeat.com/newsletter-signup). comments on articles and issues. issue of the magazine.
73% of GRIT readers say taste 23% occasionally use a

is key to baking their own bread Dutch oven for baking bread
4
GRIT’s Guide to Homemade Bread
Join
Reader Blogs
the Conversation

On Facebook GRIT is proud to offer blogs written by our readers from across North America. If you would
I am a traditional hearth-loaf baker, and my like to become a GRIT blogger, email [email protected] for more details.
bread is famous in local circles. I do shapes,
I do savory, and sweet, hearty and soft, and Sorting Out Leavening Agents
more often than not it’s gone as soon as By Lois Hoffman
it comes out of the oven. ... When I came “Baked goods need something to help the dough rise or ‘leaven.’ This
across the recipe for the quick-and-easy something can be anything that produces gas in the dough to cause
Dutch oven bread ... I had to try it. I’ll try expansion. The simplest way to do this is by manually turning the dough
any recipe once. I’m young, I’m curious, and or beating air into it. However, this method usually doesn’t give enough
I don’t mind an adventure in the kitchen. rise to bread, souffl és, cakes, and other desserts. A substance that
That said, nothing could have prepared me produces gas — namely carbon dioxide gas — is usually needed. Yeast,
for ‘The Easiest Bread You Will Ever Bake.’ baking soda, and baking powder are the three main agents that are
It was a series of one horrifi c mishaps used in baking to produce this lift. They can be used singly or in com-
after another. ... (By) the end of the ordeal bination. The big question is knowing which one to use when.” — from
I was left with a burn on my neck, holes Country Moon
melted into the kitchen fl oor, and a loaf Lois grew up in rural Michigan and married a farmer from Pennsylvania. She now lives on a hobby
of something the chickens, my black-hole farm of 37 acres, and continues her freelance work as a writer and photographer.
garbage disposal chickens, would barely
touch. ... (After) all the hassle and suffering Winter Bread Recipes
and an understandable great loss of self- By Connie Moore
confi dence in the kitchen, I can’t help but “Years ago, my mother-in-law asked me to help her bake quick breads
wonder that maybe the old ways are best. for a fundraiser in Germantown. It was a marathon baking session,
—Dani Sweet, via Facebook which I loved — I baked 22 loaves in three mornings. Today, I’m doing
good to get just one loaf out of the oven. It seems the older we get, the
I learned to bake bread from the Amish. They slower the mixer goes. Well, I can blame it on the mixer or the oven or
told me their secrets to breadmaking for anything else, but the truth of the matter is that we just don’t eat as
tender fl uffy loaves. ... I put no salt or sugar much bread as we used to around here.” — from At Home In Ohio
or any sweeter and the bread comes out Connie has always lived in a rural setting, gardening, cooking, and writing.
delish. Fifty-nine cents for a 2-pound loaf She “considers country life to be the best way to live and learn in order to realize our potential.”
versus $3 or more for a 1-pound loaf at the
grocery store. Of GRIT Readers Who Make Homemade Bread
—June Butler, via Facebook
While I love breads and rolls of many kinds, 17% bake bread monthly
I fi nd being able to make my own crackers
82% bake cornbread; 72% bake muffi ns;
and pretzels most rewarding.
—Merry C. Carey, via Facebook 70% bake white bread
D OLGIKH 10% have used an outdoor oven to bake bread
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: CLOCKWISEFROMLEFT Ocllads-sfa. sShoi oonuetd o jf—u dnKaiaotterh .h lSyignoh Cn hzeaoekmdoee, d ve!icao Fnaocmeibcoso k Grit.com Become a GRIT blogger. Email [email protected] for details.
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Buttermilk Drop Biscuits GUIDE TO HOMEMADE BREAD • 2017
After churning up a batch of homemade butter, PREMIUM CONTENT TEAM
you’re left with delicious buttermilk that can be CHRISTIAN WILLIAMS, Editor
JEAN TELLER, Senior Associate Editor
utilized in a number of ways. One of the easiest BEN SAUDER, Associate Editor
and most delicious ways is in this recipe for
Buttermilk Drop Biscuits (bit.ly/1RG16IK). Serve GRIT EDITORIAL
CALEB REGAN, Editor in Chief
these biscuits with any meal, and they’re sure to KELLSEY TRIMBLE, Managing Editor
be a hit. TRACI SMITH, Senior Associate Editor
ILENE REID, Editorial Assistant
CONVERGENT MEDIA
Grinding Your Own Wheat JOSH BREWER, Editor
[phone]; [email protected]
A simple way to increase the fl avor and nutrition
in your homemade bread is to grind your wheat ART/PREPRESS
fl our fresh on the day you bake. (Turn to Page 14 AMANDA BARNWELL, Art Director
MICHELLE GALINS, Art Director
for more on grain mills and how to grind your own
KAREN ROOMAN, KIRSTEN MARTINEZ, Prepress Staff
fl our.) Hank Will demonstrates during a morning
visit to a local television station in this video, WEBSITE
CAITLIN WILSON, Digital Content Manager
bit.ly/2jA48c8.
DISPLAY ADVERTISING
[phone]; [email protected]
Grind Corn With Bike-Powered Mill
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Relieve stress and produce food at the same [phone]; [email protected]
time with a bike-powered grain mill. Join Jennifer
NEWSSTAND
Kongs and K.C. Compton as they demonstrate a Bob Cucciniello, [phone]
fun and easy way to grind your own cornmeal at
CUSTOMER CARE • [phone]
home using GrainMaker brand grain mill. Check
[email protected]
out the video at bit.ly/2aiRVzH.
Homemade Bread Made Easy
Homemade bread doesn’t have to be diffi cult to
make. In fact, there are a number of ways you BILL UHLER, Publisher
can put fresh-out-the-oven bread on the sup- OSCAR H. WILL III, Editorial Director
CHERILYN OLMSTED, Circulation & Marketing Director
per table with minimal time and energy. Watch
BOB CUCCINIELLO, Newsstand & Production Director
how easy it is to make a loaf of wheat sandwich BOB LEGAULT, Sales Director
CAROLYN LANG, Group Art Director
bread, requiring basic ingredients and minimal
ANDREW PERKINS, Merchandise & Event Director
dough handling. Go to bit.ly/1Usg0X9 to watch. KRISTIN DEAN, Digital Strategy Director
TIM SWIETEK, Information Technology Director
ROSS HAMMOND, Finance & Accounting Director
How to Churn Butter GRIT Magazine (ISSN 0017-4289) is published
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Butter is a key ingredient for biscuits, pies and
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6
GRIT’s Guide to Homemade Bread

Can Bake Bread
Whether you’re a beginner or a seasoned baker, our bloggers offer
encouragement for your bread-making endeavors.
Compiled by GRIT Staff
Super Simple Flourless Egg Bread
TheGrit community is filled with
great cooks, some of whom
blog for us at www.grit.com. We’ve
compiled a few of their recipes to give
you a taste of the great breads they
produce on a regular basis.
Baking is a labor of love for many of
your fellow Grit readers, and each and
every one of them would encourage you
to join their ranks: Baking bread is good
for your health, your pocketbook, and
your soul.
Super Simple
Flourless Egg Bread
By Leigh Schilling Edwards
About two years ago, I found out that
I could no longer eat any gluten prod- Dash of salt blended — no more than 10 seconds.
ucts. As if suddenly going completely 1⁄ cup sugar, or the equivalent of your 4Transfer mixture to prepared pan,
4
gluten-free in my 40s wasn’t hard favorite sweetener and bake for 35 minutes, or until flaky
enough, I came to realize that a loaf 1⁄ teaspoon caramel extract, optional and golden brown on top. Because of
4
of gluten-free bread was roughly four 1⁄ cup oat bran, optional (but it does the lighter texture and consistency, slic-
4
times the cost of a regular loaf. So, I got give it a more breadlike texture) ing the loaf like a hamburger bun works
creative. Here is what I came up with. Is best. Fill with your favorite sandwich
it real bread? No. Will it satisfy a crav- 1Preheat oven to 350 F. Grease 8-by- fillings and eat!
ing or help make a sandwich? Yes. And 8-inch square pan, 9-by-5-inch loaf pan, NOTE:You may need to experiment
best yet, the ingredients can be modi- or any equivalent, and set pan aside. with what baking times work best for
fied to make anything from sandwich 2 Separate eggs, placing yokes in your oven. If the bread comes out too
bread to garlic bread to gingerbread. small bowl and whites in large bowl. moist and “eggy” inside, cook your next
Yields 2 servings. 3To egg whites, add cream of tartar, loaf for an additional 5 minutes or so.
salt, and sugar. Using hand mixer, beat VARIATIONS: For variations, mix
SANDWICH BREAD on high until stiff peaks form. Mix in in the following ingredients when you
7 farm-fresh eggs, room temperature caramel extract and oat bran, and then mix in the oat bran. For Gingerbread,
1 teaspoon cream of tartar mix in egg yolks, beating only until add 2 teaspoons ground cinnamon,
8
GRIT’s Guide to Homemade Bread