Bread Kits

Remember back a couple weeks ago, I mentioned in one of my menu blogs about a bread kit. Well, now I'm here to tell you all about it! :)

I found this idea at the grocery shrink, a blog I have referenced a number of times. This family is really extreme in some of their money saving ways, but they do have great ideas and I've enjoyed learning from her blog. This bread kit was a great tip!

Here's how this bread thing works. You start with your bread machine mix (which she gives you the recipe for) and then on the day you plan to use it you chose your bread "style" and add the remaining ingredients and follow the directions for that specific type of bread. Genius, right? I loved it! I hope you do too. Then you'll get to have some spreads like this on your dinner table with minimal effort:

The following is all straight from her blog post about emergency meals and having things on hand to make into quick meals.

Bread Machine Mix

4 cups of flour (half white and half wheat if desired, or all wheat)

1 teaspon salt

2 Tablespoons sugar

2 Tablespoons butter

1 Tablespoon of yeast

Combine flour, sugar, and salt.  Cut in butter until very fine.  Stir in yeast. Package in a quart jar or quart sized baggie. Store in the refrigerator until ready to use.  To use Place 1 3/4 cups warm water in the bread machine.  Add mix and run dough cycle.  This will make 2: 14-15 inch pizza crusts, 2 loaves of bread, one large loaf of Italian style bread, cinnamon rolls, bagels, or dinner rolls.  I like to plop this in the machine in the morning and delay the dough cycle so that the dough will be ready right at prep time for dinner.

Pizza crust:  Divide dough into 2 balls.  Roll out on prepared pans.  Let rise for 15 minutes.  Top with sauce, toppings, and cheese.  Bake at 415 degrees for 15 minutes or until cheese is golden on the top.

Bread:  divide dough into 2 balls, place into greased loaf pans.  Let rise Let rise until double 30 minutes-1 hour.  Bake at 350 for 25-30 minutes.

Dinner Rolls:  Divide dough into 24 pieces, shape into rolls.  Let rise until double 30 minutes-1 hour and Bake at 350 degrees for 15-20 minutes.  Or divide into 2 balls, roll each ball into a circle 1/4 inch thick.  Cut each circle into 12 wedges and roll up crescent roll style.  Let rise and bake at 350 degrees fro 15-20 minutes. 

Bagels:  Divide dough into 10 pieces.  Roll each piece into a ball and poke your finger through the center to create a large hole.  Set on a floured counter to rest for 1 minutes.  Boil 2 quarts of water and 1 Tablespoon of sugar in a stock pot.  Boil each bagel for 1 minute on each side.  Drain on a dish towel.  Bush with beaten egg (optional) and sprinkle with seeds (poppy or sesame, chopped sunflower seeds, or a combination).  Bake at 400 degrees for 20-25 minutes.

Cinnamon rolls:  Divide dough into 2 balls.  Roll each ball ina rectangle 8″ x 15″.   Or about 1/4 inch thick.  Spread each with 4 oz cream cheese or butter.  Sprinkle with 1/4 cup brown sugar combined with 1 teaspoon cinnamon.  Roll up making it as long as possible.  Use dental floss to cut each log into 12 pieces and place in a greased 9 x 13 pan.  Let rise for 1 hour and bake at 350 for 45 minutes or until golden brown on the top.  Frost with a powdered sugar and milk drizzle if desired.

(Non-sour) French style bread:  Turn the whole piece of dough onto a well-floured (or use cornmeal) pizza slide.  Without punching it down, gently stretch it into a long loaf, tucking the edges to the underside so that the top is smooth.  Let rest for 30 minutes while the oven preheats.  Place a bakers stone on the top rack of your oven and a broiler pan on the bottom rack.  Preheat the oven to 350 degrees.  When the oven is preheated, brush the top of the loaf with water, then sprinkle with parmesan cheese or seeds if desired.  Use a serrated knife to cut 5 slits across the top of the loaf.  Slide the loaf onto the preheated stone and quickly pour one cup of water into the broiler pan.  Shut the door immediately to trap the steam.  Bake for 30-35 minutes or until a nice dark crust has formed.  Transfer to a cooling rack and cool before slicing.