Let's say you're in an urban small place and some kind of disaster or disastrous situation is going. Supplies hard to get maybe. Something, I don't know. 🤔
You can cook somehow, at least every now and then. Maybe toss in for brief periods. Whatever.
Bread!
Or at least.. some kind of bread 'product'.
😅
This I can do
Today's some kind of bread product went like this:
- quart pan
- some whole wheat flour
- some white self rising flour
- some chocolate cake mix
- some eggs
- some water
- some raisins
- some walnuts
Mixing bowl is a cereal bowl so only enough total flour & ingredients for the bowl.
I didn't measure nothin'. Never do. Never can make the same thing twice either.
Heated oil for pan. Mixture was thicker than cake batter but not close to bread making texture so this one is a spoon drop and see what happens.
Wayyy too much oil in pan. Whatever, just let it roll.
So the first pan batch was three separate spoon drops. Which spread put like bigger cookies and sort of fried like a fry bread.
The rest (three cookie like things at a time) had the right amount of oil.
All tasted fine to me. I'm not hard to please concerning bread products I make but this could come in handy in OP situation.
I mean you'd have 'some' kind of bread product. 😄
Cooked some, foiled the bowl & put in fridge.
QuoteMixing bowl is a cereal bowl
QuoteI didn't measure nothin'. Never do.
Quotesee what happens.
QuoteWayyy too much oil in pan. Whatever, just let it roll.
Exactly the correct attitude in an emergency situation! You're alive, right? And you have food ingredients and a way to cook them. Adjust your expectations of what constitutes "dinner".
Although with those ingredients, it's hard to go too far wrong, especially the chocolate cake mix. :)
When I was in Kenya, we learned to make chapatis and made them all the time. Basically India's version of the flour tortilla. Three ingredients: flour, salt and water. Batter is flattened as best you can, with whatever you got handy (usually on a flat rock, with a flour-dusted waterbottle). Cooked in a pan on a campstove or open fire. Oil/butter is nice, but not strictly necessary.
It's a very short learning curve to reliably eyeball the correct proportions. But after that you have bread-like sustanance to accompany soup, sauces, etc. Or more often than not, a peanut butter- and/or honey- delivery system. :smiley_knipoog:
We've made this alot. Simple, quick and tasty
https://youtu.be/mA7fmU545Uk
Bannock is similar isn't it? I've never made bannock per se, but out camping I've made bread with self rising flour, salt and water. Throw it in a pan and put it over the fire. I suppose same thing as you do there Ever, use some oil and fry it up. Maybe drizzle some oil and sprinkle salt on top. Delicious.
Bread fed the masses for how many thousands of years?
Quote from: Halfapint on December 10, 2022, 02:45:41 PMBannock is similar isn't it? I've never made bannock per se, but out camping I've made bread with self rising flour, salt and water. Throw it in a pan and put it over the fire. I suppose same thing as you do there Ever, use some oil and fry it up. Maybe drizzle some oil and sprinkle salt on top. Delicious.
Bread fed the masses for how many thousands of years?
Yea that's fry bread. Awesome with chili or sloppy joe type meat
https://youtu.be/ABxcAjC8flc
Quote from: flybynight on December 10, 2022, 01:08:44 PMWe've made this alot. Simple, quick and tasty
https://youtu.be/mA7fmU545Uk
Heyyyy... you found a picture of what my bread product looks like Many times!
Now come to think of it, in 2010 or 2011 I was doing a lot of looking at this camping bread called bannok on YouTube. Which is probably where my idea came from, love of camping. Then by the time covid evolve in china and europe in Jan 2020 I'd gotten used to mostly camping-in during flu season anyway so when lockdowns came to my part of the world my preps had already gone hard into flour & yeast.
Back in the day I used to make WW loaves of yeast risen bread several times a week. the 70s-early 90s.
My first lockdown I gave breadmaking a shot again. <dramatic flour covered hand to forehead> Long, boring, took too much time, cleanup, and too little cabinet space to keep it up
Those YouTubes of bush cooking bread in a pan must have really made an imprint on me because without skipping a beat I just started mixing WW & self rising wheat with water. If it was drip consistence or dough consistence I just cooked it and was satisfied.
Then doing 'What if I add... ?' Which never turned out to be unpalatable (<important in an urban disaster which is what this bread thread is for) ..though some have been very much better than others.
Eventually as someone in UFoZS mentioned I was adding so much dried fruit & nuts (plus accompanying seasonings) that for awhile it was like I was making pan loads of Fruit Cake cookies. And Yummy. And filling. With even blood sugar release levels that kept me active. Which looking back, and to the possible forward regarding urban unrest/contagion/actual war or just natural disaster, having an ample supply of bite size frozen Fruit Cake cookies just might not be a bad idea at all. Huh.
Today's some sort of bread product
quart pan heating on stove top setting 3
pour in olive oil coating the pan
foil to make the lid and put it on pan
cereal bowl
- 1/3 box corn bread mix
- enough WW flour added to the mix to make it enough for the bowl
- a lot of raisins
- an egg
- milk & water for bread batter consistency
let sit 5 or 6 mins
pour batter in pan
turn stove top setting down to 2
cover with foil lid
Maybe 20+/- mins checked to see if it was flipable
When I flip it I turn stovetop setting to 1
at about 10 mins I start checking on how done it is
This one was one of the best done and the best tasting I've made.
It looked like a not-as-thick cake for a layer cake.
Cowboy Biscuits made in a frying pan over an open fire.
(https://external-content.duckduckgo.com/iu/?u=http%3A%2F%2Fgdonna.com%2Fsy-misc%2Fhomemade-biscuits%2F20150112120507-assorted%2520mid%2520january%2520022.jpg&f=1&nofb=1&ipt=bb743a6c10244db7886a3e6d563e9b58cc6f6d6a0cdec0d2ccefe322f8e5a55d&ipo=images)
2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 Tablespoons real butter
Buttermilk ( hard to say how much but about heaping cup or so)
Substitute as needed. Bear/Bacon fat. You can use them for target practice also.
Reminds me of the story how the cowboys would kid the cook.
Burnt on the outside. Raw in the middle and salty as hell. Just the way I like em :awesome:
Kent Rollins has done a number of breads on his YouTube channel (https://www.youtube.com/@CowboyKentRollins/featured), including cornbread (https://www.youtube.com/watch?v=9M8qfwhFv50), Australian damper bread (https://www.youtube.com/watch?v=GaTGWdIG5DI), hardtack (https://www.youtube.com/watch?v=oi3Z65y7TVc) (dual video about "survival breads" which also covers hot water cornbread), and more.
Hardtack is the easiest but you have to bake it. In an A Pak o' lips oven?
Flour, water and salt.
FYI
Alternative names:
ANZAC wafers, brewis, cabin bread, dog biscuit, hard tack, molar breakers, pilot bread, sea biscuit, sea bread, sheet iron, ship's biscuit, shipbiscuit, tooth dullers, worm castles
This has me wondering is there a pretty basic idiot (or idiot oven) proof bread?
I'd like to get back into breaking bread but the RV oven is not the best it's too hot, too cold and seems to so whatever it wants.
I can do a fry bread but I'm honestly thinking a more traditional bread? Maybe I should just experiment and play around with it and not worry about making the perfect load the first time.
Thoughts? Recipes?
There are a bunch of recipes which come up for "foolproof bread recipe" on Google. Maybe try one of those?
Quote from: EBuff75 on December 15, 2022, 10:30:10 PMThere are a bunch of recipes which come up for "foolproof bread recipe" on Google. Maybe try one of those?
Yeah. I posted here and then use the ol google machine. We'll see I'll try a couple and see. I still like opinions here because y'all arernt a blog or foodie who needs to tell me how their grandma grew up in the Great Depression... well no shit, so did mine and she said the bread was and i quote "fucking inedible" because I asked her first. Leave it to a 91yo to repo you the truth.
Quote from: Halfapint on December 15, 2022, 09:49:02 PMThis has me wondering is there a pretty basic idiot (or idiot oven) proof bread?
I'd like to get back into breaking bread but the RV oven is not the best it's too hot, too cold and seems to so whatever it wants.
I can do a fry bread but I'm honestly thinking a more traditional bread? Maybe I should just experiment and play around with it and not worry about making the perfect load the first time.
Thoughts? Recipes?
If you ever try making regular bread in a stove top pan on low I'd like to hear the results because that would be an interesting thing to know. Back in the day I did make a stove top loaf in a pot w a steamer insert. I just placed the dough in a cake pan and put it on the steamer. Lid on top. It worked fine but it didn't brown on the top of course. It was pretty cool though.
Quote from: Halfapint on December 15, 2022, 09:49:02 PMThis has me wondering is there a pretty basic idiot (or idiot oven) proof bread?
I'd like to get back into breaking bread but the RV oven is not the best it's too hot, too cold and seems to so whatever it wants.
I can do a fry bread but I'm honestly thinking a more traditional bread? Maybe I should just experiment and play around with it and not worry about making the perfect load the first time.
Thoughts? Recipes?
Try using a dutch oven with campfire coals
Quote from: Halfapint on December 15, 2022, 10:58:55 PMQuote from: Halfapint on December 15, 2022, 09:49:02 PMThis has me wondering is there a pretty basic idiot (or idiot oven) proof bread?
I'd like to get back into breaking bread but the RV oven is not the best it's too hot, too cold and seems to so whatever it wants.
I can do a fry bread but I'm honestly thinking a more traditional bread? Maybe I should just experiment and play around with it and not worry about making the perfect load the first time.
Thoughts? Recipes?
Quote from: EBuff75 on December 15, 2022, 10:30:10 PMThere are a bunch of recipes which come up for "foolproof bread recipe" on Google. Maybe try one of those?
Yeah. I posted here and then use the ol google machine. We'll see I'll try a couple and see. I still like opinions here because y'all arernt a blog or foodie who needs to tell me how their grandma grew up in the Great Depression... well no shit, so did mine and she said the bread was and i quote "fucking inedible" because I asked her first. Leave it to a 91yo to repo you the truth.
All of my Mom's depression era food was although plain, still quite tasty . Perhaps your great grandma was 'nt a good cook, Since your grandma was a small child at that time . Or , your grandma (spicy sounding grandma ) might have been the kid who didn't like anything, There's one of those kids in every family :awesome:
Quote from: flybynight on December 17, 2022, 12:41:10 PMAll of my Mom's depression era food was although plain, still quite tasty . Perhaps your great grandma was 'nt a good cook, Since your grandma was a small child at that time . Or , your grandma (spicy sounding grandma ) might have been the kid who didn't like anything, There's one of those kids in every family :awesome:
The family joke is if grandma doesn't have something to complain about, then she's not happy. And I think my great grandma was possibly a bad cook, because grandma and grandpa talk about how their life changed when they found garlic salt on chicken 🤷🏼�♂️🤣
Saw this type of pan in a short tik tok style vid on YT,
https://youtu.be/0JR1ZwXnkaU
My mom makes something akin to fry bread or spaetzle (specifically the Hungarian nokedli variation), but she chops it into chunks as she's frying it.
I'm not sure how to spell it in German and I don't know what it's called in English, though.
But my family eats it with either pinto beans or with ketchup.
ETA: If anyone is interested, I can get the recipe from my mom and post it here.
Pancake mix is real cheap and makes a great "bread like thing" in a pan with little to no skill. And if there's no power, it's palatable when mixed with water and eaten with a spoon.
For many, cooking during the depression was nothing like today. They had to know how to gauge the heat and fuel management of a wood stove. My Grandma used to cook breakfast on the wood stove when I was a kid to show off and for nostalgia.
I don't think this book helps with being in a small apartment, but I think many here will appreciate it.
https://www.amazon.com/Bread-Builders-Hearth-Loaves-Masonry/dp/1890132055/ref=asc_df_1890132055/?tag=hyprod-20&linkCode=df0&hvadid=312140312523&hvpos=&hvnetw=g&hvrand=15763052281214528430&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=1027784&hvtargid=pla-449483237659&psc=1&tag=&ref=&adgrpid=60258872577&hvpone=&hvptwo=&hvadid=312140312523&hvpos=&hvnetw=g&hvrand=15763052281214528430&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=1027784&hvtargid=pla-449483237659
Quote from: RoneKiln on December 17, 2022, 11:53:28 PMPancake mix is real cheap and makes a great "bread like thing" in a pan with little to no skill. And if there's no power, it's palatable when mixed with water and eaten with a spoon.
For many, cooking during the depression was nothing like today. They had to know how to gauge the heat and fuel management of a wood stove. My Grandma used to cook breakfast on the wood stove when I was a kid to show off and for nostalgia.
I don't think this book helps with being in a small apartment, but I think many here will appreciate it.
https://www.amazon.com/Bread-Builders-Hearth-Loaves-Masonry/dp/1890132055/ref=asc_df_1890132055/?tag=hyprod-20&linkCode=df0&hvadid=312140312523&hvpos=&hvnetw=g&hvrand=15763052281214528430&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=1027784&hvtargid=pla-449483237659&psc=1&tag=&ref=&adgrpid=60258872577&hvpone=&hvptwo=&hvadid=312140312523&hvpos=&hvnetw=g&hvrand=15763052281214528430&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=1027784&hvtargid=pla-449483237659
Isn't that why we're here? To remember what is almost lost?
Quote from: 12_Gauge_Chimp on December 17, 2022, 02:38:27 PMMy mom makes something akin to fry bread or spaetzle (specifically the Hungarian nokedli variation), but she chops it into chunks as she's frying it.
I'm not sure how to spell it in German and I don't know what it's called in English, though.
But my family eats it with either pinto beans or with ketchup.
ETA: If anyone is interested, I can get the recipe from my mom and post it here.
The recipe? Here?
Yes please! 🙂
Quote from: RoneKiln on December 17, 2022, 11:53:28 PMPancake mix is real cheap and makes a great "bread like thing" in a pan with little to no skill. And if there's no power, it's palatable when mixed with water and eaten with a spoon.
I didn't think of pancakes mix. That's a good one.
I also store box/pkg stuffing for flavor variety in my some kind of bread product preps. Pancake mix would be another good one to add.
Quote from: Ever (Zombiepreparation) on December 19, 2022, 07:13:43 AMQuote from: 12_Gauge_Chimp on December 17, 2022, 02:38:27 PMMy mom makes something akin to fry bread or spaetzle (specifically the Hungarian nokedli variation), but she chops it into chunks as she's frying it.
I'm not sure how to spell it in German and I don't know what it's called in English, though.
But my family eats it with either pinto beans or with ketchup.
ETA: If anyone is interested, I can get the recipe from my mom and post it here.
The recipe? Here?
Yes please! 🙂
Ok, I'll see about getting the recipe and post it as soon as I can.
Quote from: Ever (Zombiepreparation) on December 19, 2022, 07:23:04 AMQuote from: RoneKiln on December 17, 2022, 11:53:28 PMPancake mix is real cheap and makes a great "bread like thing" in a pan with little to no skill. And if there's no power, it's palatable when mixed with water and eaten with a spoon.
I didn't think of pancakes mix. That's a good one.
I also store box/pkg stuffing for flavor variety in my some kind of bread product preps. Pancake mix would be another good one to add.
I wish I had stocked the high protein pancake mix the last time I bought it. It would be a little healthier for me and I'd probably use it more often. It costs more, but probably worth it.
Don't you have to add an egg and milk to the mix? Less PAW, unless you have a chicken and a cow.
I'm not sure how long lasting the premade pancake mixes are. The oils and baking soda may not last to long. It's probably better to store the ingredients you want to use to make pancakes separately for the long term and use the ingredients you want to use. Like sugar and vegetable oil instead of dextrose and partially hydrogenated oils.
What's In That Store-Bought Pancake Mix?
Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid)
Partially Hydrogenated Soybean and/or Cottonseed Oil
Leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate)
Dextrose
Salt
Partially hydrogenated oils. It's basically the manufactured form of trans fat, it raises your bad cholesterol, lowers your good cholesterol, and is generally bad news for your heart.
https://www.fitibility.com/does-baking-soda-go-bad/
Quote from: RoneKiln on December 19, 2022, 08:09:44 PMQuote from: Ever (Zombiepreparation) on December 19, 2022, 07:23:04 AMQuote from: RoneKiln on December 17, 2022, 11:53:28 PMPancake mix is real cheap and makes a great "bread like thing" in a pan with little to no skill. And if there's no power, it's palatable when mixed with water and eaten with a spoon.
I didn't think of pancakes mix. That's a good one.
I also store box/pkg stuffing for flavor variety in my some kind of bread product preps. Pancake mix would be another good one to add.
I wish I had stocked the high protein pancake mix the last time I bought it. It would be a little healthier for me and I'd probably use it more often. It costs more, but probably worth it.
My own somekindofbreadproduct is alllllways heavy like a nicely chewy brick.
Once I added cooked quinoa to a bread product. Am I right in thinking that's a bit more protein?
I think I always add WW flour to any pkg bread product I use except stuffing. Also added protein?
Today I was thinking 'What if I add...' black eyed peas and raisins to the flour and see how it turns out. Maybe some canned chopped tomatoes with maybe some hot sauce.
Quote from: Ever (Zombiepreparation) on December 27, 2022, 02:59:40 AMMy own somekindofbreadproduct is alllllways heavy like a nicely chewy brick.
Once I added cooked quinoa to a bread product. Am I right in thinking that's a bit more protein?
I think I always add WW flour to any pkg bread product I use except stuffing. Also added protein?
Today I was thinking 'What if I add...' black eyed peas and raisins to the flour and see how it turns out. Maybe some canned chopped tomatoes with maybe some hot sauce.
Sounds like this type of cornbread I've had, with whole pieces of corn added and topped with corn. I suspect you could make a bean bread and add whole beans using the same type of recipe. Disregarding taste of course.
But if you have beans and flour, I'd personally eat the beans by themselves with a side of 'some kind of bread product'. or maybe make a bean sandwich.
Quote from: 12_Gauge_Chimp on December 17, 2022, 02:38:27 PMMy mom makes something akin to fry bread or spaetzle (specifically the Hungarian nokedli variation), but she chops it into chunks as she's frying it.
I'm not sure how to spell it in German and I don't know what it's called in English, though.
But my family eats it with either pinto beans or with ketchup.
ETA: If anyone is interested, I can get the recipe from my mom and post it here.
Here's the new link to Chimp's mom's recipe called Fried spaetzle recipe (https://ufozs.com/smf/index.php?topic=1137.new#new)
You can also locate the thread here:
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