SURVIVAL BREAD

CORNELL BREAD (TRIPLE RICH)

This is what needs to be added to any bread recipe you may have to make it triple rich.

Take a one cup measuring cup and place the following ingredients in the bottom:

1 TBS Soy Flour
1 TBS Skim Milk Powder
1 TBS Wheat Germ

Fill the measuring cup the rest of the way up with flour from your recipe. You do this for EVERY cup of flour your recipe calls for. This will help provide you the nutrients you need to survive and all you need to add is the butter on top.

* Just thought this would be a great thing to know about for our food storage! We need to add these items and then print this off and keep it in with our storage.... cuz when we need it we most likely won't have power to get it off the computer!! :D

100% Whole Wheat Bread

5 c. warm water
1/4 cup oil
3 TBSP. dough enhancer
1/2 cup gluten
1/4 cup honey
1 TBSP. salt
6 cups whole wheat flour (approx)
2 TBSP instant yeast
6 cups whole wheat flour (approx)

Mix 8-10 minutes on speed 1 (recipe made for use in a Bosch). Put into pans. Let raise. Bake 25-30 minutes at 350.

My mom taught me to lick your finger and touch the bottom of the pan. If it sizzles, it's done. Anyone heard of that?

Quick & Simple Bread (Kitchen Kneads)

This recipe makes about 5 loaves with a little dough left over for a small loaf or a few rolls. It is intended for use with your wheat from your food storage so the flour ingredient listed below is freshly ground wheat flour. I grind 1/2 white and 1/2 red wheat to mix it up a little bit since our bodies are not accustomed to the whole wheat.

If you freeze a few of the loaves you won't have to bake it very often, just remember when you take a frozen loaf out of the freezer to remove it from the package or bag you froze it in, and set it out on a wire rack to thaw for 3-4 hours and it will be just like a freshly baked loaf!

4 1/2 Cups Warm Water
2 T Salt
2/3 Cups Oil
2/3 Cups Honey
2 T Dough Enhancer
2 T Instant Yeast
13 Cups of Flour

Combine first 5 ingredients and then add the yeast to your first 2 cups of flour. Add the flour 2 cups at a time until you reach 10 cups. Let that mix and knead for about 7 minutes, and then add flour one cup at a time slowly, until dough is cleaning the side of the bowl and not one large clump just stuck to the dough hook. You may not need the 13th cup of flour, you stop adding when it is of good consistency and still kneading.

Make into loaves, let raise in loaf pans and then bake at 325 for 25 - 30 minutes.

***You can buy the dough enhancer at kitchen kneads, but I have a container already that I have had for a while. (It will store for a long time) I would be glad to let you borrow 2 T for you to try it first to see if you like it. Just let me know!

Peanut Butter and Jelly Muffins

Yumm-E! There is a recipe from Jessica Seinfeld's new cookbook that I totally want, but this is good too.

1-3/4 cups all-purpose flour
1/3 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup creamy peanut butter
1 large egg
3/4 cup milk
1/3 cup butter, melted
1/2 cup strawberry, raspberry, or grape jelly

1. Preheat the oven to 375 degrees. Line a 12 muffin tin with muffin papers. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the peanut butter with the egg. Add the milk, a little at a time, then mix in the butter. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff.

2. Put a heaping tablespoon of batter in the bottom of each muffin cup. Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole. Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full. Spread the batter gently until no jelly is visible. Bake for 20 minutes, then turn the muffins onto a wire rack to cool for at least 10 minutes. Be careful: the jelly centers can get hot. Makes 12 muffins.