The Humble Sandwich Loaf

It has been said that bread is the food of life, and few things from the kitchen taste as good as a fresh warm loaf of bread. Making your own bread at home is actually quite satisfying, and can be cathartic. Nothing like kneading some bread by hand to work out your frustrations [Grin]. Anyway, I make a lot of rustic style European loaves here on the homestead, but the most versatile loaf of bread that I make is the humble sandwich or “Pullman” loaf (named because it is made in a “Pullman” loaf pan). Now a true “Pullman” loaf pan has a lid which goes on top to create a square versus a round crust on the top of the bread. My pans do not have a lid, they are just cheap old teflon coated loaf pans purchased from Walmart many years ago.

This style of bread has become the standard for making sandwich's here in the United States, and every home baker should know how to make a good sandwich loaf at home. Homemade breads have no artificial flavors or preservatives so they are not as soft of texture and have a shorter shelf life than commercially baked breads, but the flavor and freshness of a loaf straight form the oven cannot be beat.

If you and your family prefer a whole wheat sandwich bread instead of white, then substitute 1/2 to 3/4 of the all-purpose (AP) flour with whole wheat. Experiment a little until you get the taste and texture you desire. You could substitute all of the AP flour with whole wheat, but I suggest you read my article 'All About Flour' before doing so.

I have included instructions for making this loaf either by hand or in a stand mixer. I have never made bread in a bread machine or used my food processor to knead the dough so I have not included any directions for making dough via these methods in this article. I could have probably copied some from the internet and included them, but I do not wish to add instructions or recipes for anything that I have not personally tried or made before as I cannot verify their their contents or instructions.

Sandwich Loaf (One Loaf)

2 ½ cups all-purpose flour

1 cup warm water (about 110 degrees)

1 tablespoon butter, melted

1 tablespoon granulated sugar

1 ½ teaspoons active dry yeast

1 ½ teaspoons salt

In a small bowl, add the 1 cup of warm water, sugar and yeast and mix together and allow it to sit for about 10 minutes. Adding the sugar to the yeast and water helps it to bloom quicker. While your yeast is activating heat the butter in the microwave just until melted and set it aside.

Combine the flour and salt together in the bowl of your mixer and stir to combine. After the yeast has bloomed, add it and the melted butter to your mixing bowl and mix on low (the stir setting on KitchenAid mixers) until the dough just begins to come together. Then increase the speed of your mixer to low (3 or 4 on KitchenAid mixers) and mix for 5 minutes, or until the dough is smooth and elastic.

Chef's Note: Depending on the time of year and the humidity of the day, you may need to add some additional flour to the mixing bowl if you notice that the dough I excessively wet or sticky. Add flour to the mixing bowl one tablespoon at a time until you are satisfied with the doughs texture.

When the dough is ready, spray a medium sized bowl with non-stick cooking spray and then remove the dough from the mixing bowl and shape into a ball. Place the dough ball in the bowl and lightly spray the top with the non-stick spray. Cover the bowl with plastic wrap or a clean cloth and allow to proof until it is doubled in size (about 1 to 2 hours depending on time of year).

Once the dough has doubled in size, spray your loaf pan with non-stick cooking spray and set aside. Then lightly dust the counter with AP flour and empty the dough onto the counter. Punch down the dough to deflate it and shape in into an 8” x 10” rectangle. Then fold the dough into thirds like you are folding a letter to go into an envelope and place the dough seam down into the loaf pan. Lightly spray the top of the dough again with non-stick cooking spray and reuse the plastic wrap to cover the loaf pan and allow the dough to rise for a second time until it has doubled in size (about 1 hour). About 15 minutes before the end of the second rise preheat your oven to 400 degrees.

Once the dough in the loaf pan is ready, place it in your preheated oven and bake for 25 to 35 minutes or until the bread is firm and golden brown. Check the loaf to see if it is done by removing it from the loaf pan tapping the bottom, it should sound hollow. Place the bread onto a wire rack and allow to cool before cutting.

Chef's Note: One thing that I like to do while the bread is cooling on the wire rack is take my stick of butter and run it all along the top and upper sides of the loaf to add a little moisture and additional flavor to the loaf. You could melt some butter in a small bowl and brush it on if you like, but folding back the paper on the stick of butter is easier and leaves you with less utensils to clean up.

If your family eats a lot of bread, you may want to make 2 sandwich loaves instead of one. It takes the same amount of time, and the additional cost is minimal. If need be, you could wrap the second loaf in plastic wrap then place it in a zip lock bag and freeze it for a short period (about 3 to 4 weeks). Take it out of the freezer the night before you need it.

Sandwich Loaf (Two Loaves)

5 cups all-purpose flour

2 cups warm water (about 110 degrees)

1 packet or 2 1/4 teaspoons active dry yeast

2 tablespoons butter, melted

2 tablespoons granulated sugar

1 tablespoon salt

Follow the same procedure for making a single loaf, however after the first (initial) proof divide the dough into two equal parts and then shape each and place into two loaf pans as you would a single loaf.

Hand Kneading Method

Like every student baker I had to learn how to make bread by hand just like grandma did back on the farm (without the use of a mixer) just to know how to do it even though there are few modern bakeries that do not use commercial mixers. Occasionally I do this just to keep my skills up, but most often I use my mixer. If you do not have a mixer or just want to experiment with how to make a simple loaf of bread by hand then follow these instructions.

Combine the flour and salt together in a large bowl, then add the yeast mixture and the butter, then using a large spoon stir the dough vigorously to combine. The dough will be quite sticky (wet) and messy. Lightly flour the surface of your counter with AP flour and dump the dough out of the bowl onto the floured surface. Flour your hands and knead the dough for about 8 to 10 minutes until it becomes smooth, shiny and elastic. If while kneading the dough it is excessively sticky, then add flour to your counter 1 tablespoon at a time.

Cost Breakdown

Ok, so what does it actually cost to make your own bread at home opposed to buying a loaf from your local grocery store. In our area, we can be a cheap store brand (Great Value) loaf of sandwich white or wheat for about $1.00. Probably not the most nutritious, but when we run low on bread this is what we buy. I just cannot see paying more than $3.00 for a loaf of bread. Anyway here is the cost breakdown for making this loaf of sandwich bread at home.

AP flour 2 1/2 cups (20 ounces) = $0.40, granulated sugar 1 tablespoon (0.4 ounces) =  $0.02, iodized salt 1 1/2 teaspoons (0.4 ounces) = $0.01, 1 1/2 teaspoons yeast (0.15 ounces) = $0.17, 1 tablespoon butter (0.5 ounces) = $0.09. Total cost to make a loaf of sandwich bread at home $0.69. So making your own bread at home is not only more nutritious, but 41% cheaper than buying the cheapest bread you could find at your local Walmart or dollar store.

Prices for ingredients change over time, as I have been writing this blog I keep a database of what my ingredients cost and I update it when necessary, this is how I am able to breakdown the cost of each individual recipe. Prices may not be the exact same in your area, but I try and make sure they are as accurate as possible. In case your wondering, yes I get out my digital scale and weigh all my ingredients just to make sure the costs that I quote in my articles are as factual as I can make them. In the restaurant business you learn to be a little OCD about food costs if you want your restaurant to make a profit. Those lessons have really benefited our ability to successfully live on on a food budget.

Conclusion

Of all the breads I make at home, the sandwich loaf is the most versatile. It not only makes great fresh sandwiches (not cooked), but is great for grilled cheese, Monte Cristo's, and making French toast among other things. Bread made at home has a whole different texture and flavor profile. Unlike commercially prepared breads it does not have all the extra preservatives, it is simply a combination of flour, yeast, sugar and salt. Very Basic, but very easy to make and it tastes wonderful. If you are living on a budget like many of us are, you have all the ingredients necessary to make this recipe if you stocked your pantry using our 'minimalist pantry' guidelines. Just in case you missed it earlier, it is indeed cheaper to make your own bread at home, 41% cheaper to be precise.

Please give this recipe a try if you have never made your own fresh bread. Once you have made it I am sure you will continue to do so on a regular basis. As always, if you have enjoyed this article, please share it with your friends and don't forget to send us on friend request on Facebook and Google+ so that you will not miss out on any of our new articles.

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Pickled Banana Peppers

The end of summer is fast approaching, I have been lazy about harvesting my banana peppers this year. Fortunately for me I only planted three plants or I would have been inundated with banana peppers. Today, I took a quick 10 minutes out of my morning chores here on the homestead to get the peppers off the plants before the bugs get to them.

As you can see by the picture, I let the peppers get a bit larger than I wanted. My original plan was to pickle them whole, but instead I had to cut them into rings. If you have peppers that you want to pickle whole, simply make a few small slices along the sides of the whole peppers to allow the pickling liquid to get inside the pepper and process them just as I have for the banana pepper rings.


Getting Everything Ready (Mise En Place)

The use of vinegar in this recipe makes the banana pepper rings a high acid food so we will use a water bath canner to can our banana peppers. In addition to the water bath canner you will need four pint jars, lids, and rings. If you haven't cleaned yours jars, then do so before you get started. Once your jars are clean we are going to sterilize them. Fill your water canner about ¾ full with water and put on the stove and set it on high. I like to go ahead and sterilize my jars and set them aside on my racks just before I add my ingredients.

Once the water in your water bath canner or stockpot begins to boil, reduce the heat until the water simmers and using your jar tongs place no more than 3 pint jars in your water bath canner or stockpot at a time and leave for 30 seconds to sterilize the jars then remove to a rack to cool. If you do not have a metal rack, a bath towel folded in half to protect the counter will work, however be careful not to knock the jars onto the floor. At this point I also sterilize my funnels and other equipment by dipping them into the water and placing them on my canning racks with the jars. When you are ready to can your banana peppers, take a small saucepan and fill with water and set it on high and heat it just until it starts to boil. Turn off the heat and add your rings and lids.

Pickled Yellow Pepper Rings

2 1/2 to 3 pounds banana peppers
5 cups cider vinegar (5%)
1 1/4 cups water
4 tablespoons mustard seeds
2 tablespoons celery seed
5 teaspoons canning salt

Wash peppers well and remove the stem end of the pepper then slice the peppers in 1/4-inch thick rings. Place 1/2 tablespoon of celery seed and 1 tablespoon mustard seed in the bottom of each clean and sterilized pint jar. Then fill the jars with the sliced pepper rings.

Combine vinegar, water, and pickling salt in a small saucepan and bring to a boil, then remove from the heat. Make sure the pickling salt is throughly dissolved. Add the pickling liquid to the jars leaving 1/2-inch headspace. Remove any air bubbles and adjust headspace as necessary. Wipe the rims of the jars with a damp paper towel and add lids and rings.

Water Bath Processing

AS mentioned earlier, because the banana pepper rings are to be pickled in a vinegar solution they are considered a high acid food. Therefore, we will process them in a water bath canner. According to the USDA Canning Resource Guide, banana peppers in pints should be placed in a boiling water bath canner with at least 2 inches of water above the tops of the jars for 10 minutes (if you live at altitude 0 - 1000ft), 15 minutes (if you live at altitude 1001 - 6000ft), and for 20 minutes (if you live at altitudes greater than 6000ft above sea level).

Conclusion

As with all pickled vegetables, allow the banana peppers o sit for a minimum of three weeks before opening the jars. Most pickled vegetables are better after they have been allowed to sit undisturbed for 4 to 8 weeks. This allows the vinegar to penetrate the entire vegetable, in addition it allows the vinegar to become infused with the flavor and or heat of the pepper. If you decided to pickle your banana peppers whole, remember to make a small slice on each side of the pepper to allow the pickling fluid to enter into the pepper making for a nice pepper sauce. It is also important to let whole peppers age longer as it takes more time for them the become completely pickled.

So I hope your family will enjoy these banana pepper rings as much as ours does. As always, if you have enjoyed this article, please share it with your friends and don't forget to send us on friend request on Facebook and Google+ so that you will not miss out on any of our new articles.


Additional Resources On our Blog

To Pressure or Not To Pressure: That is the Question

BlackBerry Cobbler

Two years ago we planted four Kiowa Blackberry bushes along the fence row in the garden here on the homestead. This year we harvested over 2 gallons of blackberries and well as transplanting fourteen new plants from our original four mother plants. These blackberries are huge, some as large as my thumb, they are juicy and somewhat tart when eaten alone, but they make great jellies, pies and cobblers.

If you read my article on 'Rabbit Salad' then you know that a few weeks ago we celebrated a couple of birthdays with or dear friends. While they provided most of the cold buffet and all of the hospitality, we brought the 'Rabbit Salad' (chicken salad made with rabbit) and I made this Blackberry Cobbler because it is one of Sue's favorites. These berries were picked fresh this summer and frozen in one gallon zip lock bags so if you do not have access to fresh blackberries, the frozen ones you find in your local supermarket will work just as well.

Blackberry Cobbler

3 cups blackberries (fresh or frozen)

1 ¼ cups sugar

1 cup self-rising flour

1 cup milk

1 stick butter (melted)

Melt butter in a microwavable dish.

Combine 1 cup of the sugar and flour into a mixing bowl and mix throughly, then add the milk and stir with a large spoon or whisking making a thin batter. Then add the melted butter and stir again until well combined. Chef's Note: I do not keep self rising flour in my pantry, but I made my own by adding 1 ½ teaspoons baking powder and ½ teaspoon of salt to 1 cup of flour.

Spray a 10-inch square corning ware baking dish with non-stick cooking spray or rub the sides and bottom with a stick of butter to prevent the cobbler from sticking. If you do not have a 10-inch baking dish, a 8 or 9-inch glass pie plate or corning ware dish will work as well. If you use a bigger baking dish your cobbler may be too thin and could burn. Rinse the blackberries in a colander and pat dry. Then remove two cups of the berries and place them in your baking dish and add 2 tablespoons of the sugar and mix together.

Spread the sugared blackberries evenly as possible over the bottom of the baking dish. Pour the batter over the blackberries in the baking dish, then the remaining cup of blackberries and evenly distribute them over the top of the batter slightly pushing them into the batter. Next, spread the remaining sugar evenly over the top of the batter.

Bake in a preheated oven at 350 degrees for 1 hour, or until golden brown and the sauce is bubbling. If you desire, sprinkle an additional one to two teaspoons of sugar over the cobbler 10 minutes before it’s done.

Conclusion

Blackberry cobbler is great served hot with vanilla ice cream. In this case we had to re-heat it and then serve it with ice cream, but it was still fantastic. This recipe is quick, easy and tastes delicious. There is not really much more you can say about it. You may note that this recipe is similar to the 'Pear Cobbler' that I posted in an earlier article. The batter is the same, but the fruit is treated a little different. This recipe is better for small berries such as blackberries, raspberries, and blueberries or a combination of the three. If you have larger fruit such as pears, apples, or peaches then follow the instructions for my pear cobbler. 

As always, I hope you and your family will enjoy this recipe as much as we do. If you have enjoyed this article, please share it with your friends and don't forget to send us a friend request on Facebook and Google+ so that you will not miss out on any of our new articles.

Additional Resources

Pear Cobbler

TAP Homestead Rabbit Salad

If you have been following any of my articles, then you know that in addition to chickens, we raise New Zealand meat rabbits here on the Todd and Peggy (TAP) homestead. Each time we butcher rabbits, we cook the bones down to make stock and remove any meat left on the bones which we can in paint jars. For the most part we use the canned rabbit interchangeably with chicken in casseroles, soups and in salads.

Recently, we were visiting some friends and family of ours (Steven and Sue Coyne) to celebrate both her and my birthday. As we were to have a cold buffet style lunch I decided to make some rabbit salad to bring to the party. There were four different types of bread, five types of deli meats and various cheeses. The rabbit salad was especially tasty on the pumpernickel bread. Anyway, this recipe is easy and quick to make, especially if you have some canned rabbit sitting on your pantry shelves. If not, it is also a good recipe for any leftover cooked rabbit you might have sitting in the fridge.

The great thing about this recipe is that is is very versatile. If you do not like apple or do not have any, then try green or red grapes. Rabbit goes well with grapes and sometimes we make this salad with grapes (sliced or whole) instead of apples. If you do not like pecans, walnuts are another great choice. When we have green onions in the garden I like to add one or two stalks, but unfortunately we did not have any. Anyway, I have also included a variation to make your one Waldorf Rabbit Salad using diced rabbit. Try them both I am sure you will enjoy them as much as we do.

TAP Homestead Rabbit Salad Sandwich

1 pint canned rabbit meat (12 to 14oz)

½ to 1 cup mayonnaise or salad dressing

4 hard boiled eggs, chopped (yolks removed)

1 gala apple, peeled, cored, then chopped

¼ stalk of celery, diced small (optional)

2 tablespoons pecans, chopped

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon dried parsley

salt and pepper to taste

The night before, boil your eggs and allow them to cool, then peel and remove the yolks and roughly chop them up and then place them in a small bowl in the refrigerator until the next morning. I only do this to make sure my eggs are nice and cold before combining with the rest of the salad. Chef's Note: If you are making the salad the day before use, you can omit this step

Open the canned of chopped rabbit meat and drain in colander in the sink, or chop up 2 cups of leftover cooked rabbit and set it aside.

In a medium sized bowl, add ½ cup mayonnaise, onion and garlic powder, pecans, parsley, and celery (if using) and mix throughly. Add the chopped eggs and the drained rabbit meat and mix again until combined. If at this point you feel the salad is to dry, add an additional ¼ of mayonnaise and mix well again. Continue to add mayonnaise as needed in 1 tablespoon increments until you reach the desired consistency. Then season with salt and pepper to taste.

Now all we have left to do is add the apple. So cut your apple into eighth's, then peel and remove and of the core and seeds that may remain. Coarsely chop the apple then add it to your rabbit salad and mix it once again. Sometimes I leave the peel on the apple, it just kinda of depends on my mood and who I am making the salad for. Personally, I feel the salad tastes best when allowed to rest for a few hours in the refrigerator, especially if you are using rabbit straight from the pantry that has not been refrigerated. Serve on your favorite type of bread, roll or croissant for a delicious cold sandwich.

TAP Homestead Rabbit Waldorf Salad

1 head Boston Bib lettuce, or lettuce of choice

2 cups cooked rabbit meat, diced

½ to 1 cup mayonnaise or salad dressing

2 gala apples, cored, then chopped (peeling optional)

¾ cup seedless red or green grapes or combination

½ stalk of celery, diced small

2 tablespoons walnuts, chopped

1 teaspoon lemon juice

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon dried parsley

salt and pepper to taste

Follow the same directions as for the TAP Rabbit Salad Sandwich, with the exception of the eggs. Serve the salad over Boston Bib lettuce with a variety of crackers and cheeses for a nice cool refreshing lunch on a hot summer day.

Conclusion

Making our own rabbit salad out of meat removed from the cooked bones of rabbit that we have canned is one way we expand the yield of our harvest. Having canned rabbit on the shelf in your pantry allows you to make so many quick and delicious meals for your family to enjoy. This recipe is another one of those that is great for introducing people to the joys of eating rabbit. And I really hate to say it, but in this recipe, the rabbit really does taste like chicken. So I hope you will try these recipes and that your family will enjoy them as much as ours does. As always, if you have enjoyed this article, please share it with your friends and don't forget to send us on friend request on Facebook and Google+ so that you will not miss out on any of our new articles.

Additional Rabbit Recipes On Our Blog:

Brined And Grilled Rabbit

Canning Rabbit:Poultry, Beef, and Wild Game

Grilled Tandoori Rabbit

Jamaican Jerk Rabbit

Make Your Own Rabbit Brautwurst Sausage

Oven Fried Rabbit

All About Flour

When it comes to making baked goods wheat flour is the most important ingredient in the baker's inventory. Almost all flours used in American or European bakeries or used at home by the homemaker are wheat based flours. There are a few exceptions, but for the bulk of this article we will be concentrating on wheat based flours. Wheat flours are classified as either hard (aka strong) or soft (aka weak) wheat flours depending on their gluten content. The more gluten protein a flour has, the stronger or harder it is. Although they are not labeled as such on the bag when you buy them, all-purpose and bread flour are hard flours. Whereas, cake flour and pastry flour are considered soft (weak) flours due to their lower gluten protein content. Some additional terms or descriptors that you may see included on the label of a bag of flour are 'bleached', 'unbleached', and or 'enriched'.

Bleached Flour – Unless it is labeled 'unbleached', the flour has been treated with a whitening agent to give it it's pure white (bleached) color. A variety of different bleaching agents can be used, but none affect the taste of the flour. This process was originally created to give flour a clean or 'pure' white color associated with wholesomeness as well as enhance the protein content.

Unbleached flour – Is left to age naturally (over several months) and will over time via the process of oxidation 'whiten' although it may still have a slightly yellow tint. The aging process also allows the gluten in the flour to develop naturally becoming stronger and more elastic. Aging flour however has it's risks and is more costly than bleaching flour. Whole wheat flour is always unbleached, there is a variety of 'white' whole wheat flour, but it derived from 'white' whole wheat that was developed in the 1970's. White whole wheat is rare and costly and its overall production is only about 10-15% of the total wheat grown in the United States. 

Enriched Flour – Is flour that has certain vitamins and trace minerals replaced that were lost during the milling process. Regulated by the Food and Drug Administration (FDA) here in the United States, enriched flour includes the B vitamins: thiamine (B1), riboflavin (B2), niacin (B3), folic acid (B9), and iron (B12). In addition, it may or may not have added calcium. Although it may not be labeled as such, all bleached wheat based flours sold in the United States are enriched.

Regardless, of the process, bleached and unbleached flours taste and perform the same. As a home baker, some of the most common variety of flours you will find on your grocery store shelves are: all-purpose flour, self rising flour, wheat flour, whole wheat flour, and cake flour. One of, or a combination of these five flours compromise about 99% of the baking done by the home baker. Of all of these, all-purpose (AP) flour is the most versatile and it is why we recommend it as the only flour for the 'Minimalist Pantry'.

All-Purpose Flour

Outside of the United States it is sometimes known as plain flour, and has a gluten protein content of 10-12%. All-purpose (AP) flour is as it's name states “all-purpose” and is the most common type of flour used in the American household to make the majority of home baked goods (bread, cakes, pizza, etc…) homeowners consume. As stated earlier, unless otherwise labeled as 'unbleached', AP flours have a whitening agent added to give it it's pure white (bleached) color. During processing the bran (hard outer cover of the kernel) and the germ (the part that sprouts) are removed. (Great Value AP Flour $1.72/5lbs)

Self Rising Flour - A popular variation of AP flour found on supermarket shelves is 'Self-Rising' flour. Self-Rising flour is simply AP flour with baking powder and salt added to the flour at the factory. Personally, I see no need to purchase self-rising flour as you can make your own by adding baking powder and salt to AP flour. If you see a recipe that calls for self-rising flour, you can make your own by taking 1 cup of AP flour and adding 1 ½ teaspoons of baking powder and ½ teaspoon of salt and mixing it well before using. Or you could just add 1 ½ teaspoons of baking powder to your recipe for each cup of AP flour and omit the salt.

Bisquick and Other Baking Mixes – Also popular in the baking section are baking mixes made from AP flour. My grandmother's favorite was 'Bisquick'. As the name implies it is a combination of AP flour, baking powder, salt, sugar and shortening that allows you to make biscuits, pancakes, waffles etc... quickly by just adding milk or water. It is a variation of self-rising flour with fat (partially hydrogenated soybean, vegetable or canola oil) and sugar added to it. My recommendation is save your money and either make your own when you need it or find another recipe that does not call for it. I am not a hater of baking mixes, rather it is cheaper to make your own or omit them altogether.

Whole Wheat Flour

Next to AP, whole wheat flour is probably the most common flour used by the home baker, it retains it's light brown color because it is unbleached. It has a gluten protein content of 11-13% which is very similar to AP flour. Unlike AP flour, whole wheat flour is flour made by grinding the entire or whole wheat kernel including the bran and germ, hence the name 'whole wheat'. Because the whole kernel is used during the milling process whole wheat flour does not lose any of the essential nutrients and has a higher fiber content than other flours listed in this article. Therefore, there is no need for it to enriched like white (bleached) flours. Whole wheat flour generally has a lower glycemic index which means that your blood sugars do not rise as quickly after consuming products made with whole wheat as opposed to the other 'white' flours listed in this article.

Because whole wheat flour contains the germ (which is high in fat) it has a shorter stable shelf life than other flours and can become rancid over time. It can used used as a direct replacement for AP flour, however, baked made with all whole wheat flour are heavier than those made with AP flour and have a more dense texture and heavier chew. Therefore many bread recipes call for a combination of whole wheat and AP or bread flour. (Gold Medal Whole Wheat $3.66/5lbs)

Bread Flour

Bread flour is specifically milled for making bread and it is the most common type of flour used in commercial bakeries. It has a gluten protein content of 13-15%, only 'High Gluten' flours (used for bagels and some pizza doughs) have a higher protein content. As with AP flour, unless otherwise labeled as 'unbleached', it has been treated with a whitening agent added to give it it's pure white (bleached) color. If you don't have any on hand, no sweat, just use AP flour. In fact, I make most of my breads at home with AP flour although I do have bread flour in my pantry. (Gold Medal Bread Flour $2.72/5lbs)

Cake Flour

A bleached white flour similar to AP, cake flour has a gluten protein content of 8-10%. As cake flour has a lower gluten protein content than AP, it is more suitable for making cakes, muffins and other baked goods that require a more delicate texture. The lower protein content makes the baked goods lighter in texture and not as tough. That is why your homemade muffin made with AP flour has a bit more 'chew' than those made at your local bakery that use a cake flour.

Cake flour is pretty expensive when compared to AP flour and keeping it on hand is an added expense especially if you do not use cake flour a lot. A great alternative to buying cake flour is to make your own. This a simple process, for each cup of cake your recipe call for, measure out an equal portion of AP flour and then remove 2 tablespoons of the flour for each cup and toss it back into your flour container. Then replace the flour you removed with an equal amount of cornstarch. For example if your recipe call for 3 cups of cake flour, measure out 3 cups of AP flour then remove 6 tablespoons (2 per cup of flour) and return it to your flour container. Then add 6 tablespoons of cornstarch to the flour and mix throughly. Sift it three or four times and you are ready to go.

The addition of the cornstarch helps to lower the overall content of the gluten in the flour, and cornstarch also helps to inhibit some of the gluten development thereby making the cakes and muffins you bake have a softer lighter texture than if you use AP flour by itself. (Swans Down Cake Flour $3.52/2lbs)

Pastry Flour

With a gluten protein content of only 6-8%, pastry flour is the weakest of the flours in this article. It's low gluten content make it perfect for making delicate pastries, pie crusts, some types of biscuits and crisp cookies.

Like cake flour, pastry flour is pretty expensive when compared to AP flour. Pastry flour is not found on the shelves of most local supermarkets, but make be found in some specialty stores. Your only other alternative is to purchase it on the internet or make your own. If you happen to have cake flour in your pantry, you can combine ½ cup of AP flour with ½ cup cake flour for each cup of pastry flour your recipe requires.

Just as with cake flour, a great alternative to buying pastry flour is to make your own. This a simple process, for each cup of cake your recipe call for, measure out an equal portion of AP flour and then remove 3 tablespoons of the flour for each cup and toss it back into your flour container. Then replace the flour you removed with an equal amount of cornstarch. For example if your recipe call for 3 cups of cake flour, measure out 3 cups of AP flour then remove 9 tablespoons (3 per cup of AP flour) and return it to your flour container. Then add 9 tablespoons of cornstarch to the flour and mix throughly. Sift it three or four times and you are ready to go. (King Arthur Unbleached Pastry Flour $7.50/3lb)

The Myth of Stone Ground Flour

When examining the packaging of whole wheat flours you may see the term “stone ground” on the label. Stone grinding refers to a method of grinding whole wheat via a series of grinding stones to turn it into flour as millers have done for hundreds of years. This antiquated process costs more and takes longer to grind or mill whole wheat flour than modern commercial methods. As a result these prices are passed onto the consumer. I do not have a problem with stone ground flour, it's just that many companies use the term 'stone ground', leading consumers to believe that the flour is 100% stone ground when in fact the flour may have only been partially stone ground and then milled using modern techniques.

But here is the big kicker, many consumers believe that stone ground whole wheat flour has additional benefits when compared to modern commercial milling techniques. It is the nostalgia story of simpler times means better quality that is part of the 'stone ground' marketing myth that causes consumers in some instances to spend more of their hard earned food dollars for 'stone ground' flour than is necessary. The bottom line is that whole wheat flour is well 'whole wheat flour' the milling process does not improve the quality of the flour or make it any more nutritious, it is simply the method in which it is ground or milled. 

Having said that, if you shop smart, you may be able to find '100% stone ground' whole wheat flour for the same price as regular whole wheat. In fact, at my local Walmart Hodgson Mills sell a '100% stone ground' flour in the five pound bag for the same price as regular whole wheat. However, many other brands are much more expensive. Just remember if you want stone-ground whole wheat flour shop smart and look for the package that is labeled '100% Stone Ground'. (Hodgson Mills 100% Stone Ground Whole Wheat $3.67/5lb)

Conclusion

The texture of the baked goods and the amount of rise associated with a specific type of bread and or pastry is affected on the amount of gluten protein in the flour. Using a flour with a higher gluten content for cakes and pastry's will make them more dense and give them more 'chew' than if you used a flour with a lower gluten content such as cake or pastry flour. Just as flours with low gluten contents will make poor breads, pizza crusts or bagels. This is why AP flour was developed, it is the 'jack of all trades but master of none' so to speak. It's versatility is unsurpassed and that is why it s the most common selling type of flour in the United States. In order to help you save some money I have included some formulas to help you make your own self-rising, cake, and pastry flours from AP flour and cornstarch. They are not exact replacements for such flours, but they are close and work relatively well.

As we have discussed in the article 'The Minimalist Pantry (Phase 1), with AP flour you will be able to make approximately 90% of the baked goods that you and your family desire with good results. When money permits, it is nice to have a small amount of whole wheat or bread flour in your pantry, but they are not necessary. As always, if you have enjoyed this article, please share it with your friends and don't forget to send us on friend request on Facebook and Google+ so that you will not miss out on any of our new articles.

Related Articles On Our Blog

The Humble Sandwich Loaf

Sourdough Hearth Bread

Additional Resources

Gamel, T. (2015). The Minimalist Pantry (Phase 1). CulinaryYou, Retrieved From http://culinaryyou.blogspot.com/search/label/Minimalist

Lemy, E. (2012) A Guide To Decoding Ingredients On Grain Products. ABC News, Retrieved From http://abcnews.go.com/blogs/health/2012/02/07/a-guide-to-decoding-ingredients-on-grain-products/

Mack, S. (2011). What is Stone-Ground Wheat? Livestrong, Retrieved From http://www.livestrong.com/article/487177-what-is-stone-ground-wheat/

Gisslen, W. (1994). Professional Baking 2^nd Edition. New York, NY: John Wiley & Sons Inc.

Weise, E. (2006). The Hard Truth About Stone Ground Flour. USA Today, Retrieved From http://usatoday30.usatoday.com/news/health/2006-03-13-stone-ground-flour_x.htm

Pear Cobbler

We have a couple of pear trees on my mother-in-laws property and a couple of years ago I canned a few quarts, and made about 12 gallons of pear wine. No one is quite sure of the variety of the pear, they look like Bosc pears but even when they are ripe, they are quite firm of flesh. They are what my grandmother used to call canning pears. So that is what I do with them most of the time. The one thing they do excel at, other than making pear wine, is make exceptional pear cobbler. So today I wanted to share with you my cobbler recipe.

If you do not like pears, simply substitute peaches or apples. This recipe is fast and easy, it is a batter style cobbler that when baked becomes golden brown with a crunchy top (due to the sprinkled sugar). Anyway, I saure both you and your family will love it, mine does!

Pear Cobbler

1 quart (32oz) canned pears or one 29oz can fruit for the grocery store.

1 ¼ cups Sugar

1 cup Self-Rising Flour *

1 cup Milk

¼ cup pecans

¼ cup raisins

1 stick Butter

¼ teaspoon cinnamon

* Chef's Note: Grandma used to use self rising flour in her recipe, but I do not generally keep it in my pantry. You can do like I did and make your own self rising flour by combining 1 cup AP flour, with 1 1/2 teaspoons baking powder, and 1/2 teaspoon of salt.

Melt butter in a microwavable dish.

Combine 1 cup of the sugar and flour into a mixing bowl and mix throughly, then add the milk and stir with a spoon or whisking making a thin batter. Then add the melted butter and stir again until well combined.

Spray a square baking dish (8”x8”) with non-stick cooking spray, then drain the canned pears in a colander and add them to the baking dish. Take 2 tablespoons from the remaining sugar and combined with the cinnamon. Add he sugar and cinnamon mixture to the pears and mix throughly. Add the pecans and raisins and mix again.

Pour the batter over the pears in the baking dish, and sprinkle a few pecans and extra raisins on top of the batter, then spread the remaining sugar evenly over the top of the batter.

Bake in a preheated oven at 350 degrees for 1 hour, or until golden brown and the sauce is bubbling. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done. 

Conclusion

The only way I like to eat pears is either baked in a pie or cobbler. They lose their grainy texture when baked and I am a big texture eater. When baked in this cobbler the texture and taste is very similar to an apple, and who wouldn't like apple cobbler. The great this about this recipe is that it can be used with just about any fruit, but it is especially great with peaches. My blackberry cobbler uses the same batter and technique, but is slightly different, and I will be posting it soon.

I hope you will take the time to make a peach, apple, blackberry or even a pear cobbler for your family, but don't forget the ice cream! And as always, if you have enjoyed this article, please share it with your friends and don't forget to send us on friend request on Facebook and Google+ so that you will not miss out on any of our new articles.

Stocking Your Pantry (Phase 2: The Minimalist Pantry)

If you have been following any of our blog posts here, you know that our primary goal is to teach how to stretch their food dollars so that they can provide nutritious and delicious meals without breaking the bank. As I have shown and will continue to demonstrate, the most economical way to feed both yourself and your family is to prepare meals at home. Preparing meals at home and or making them from scratch requires both time and an assortment of ingredients. Stocking your pantry with all the products necessary to feed your family can be quite costly if you tried to purchase all the ingredients you would need at one time. For anyone living paycheck to paycheck (I have been there) keeping a well stocked pantry may seem like a daunting task, but I assure you it is not.

The goal of this article is to list some of the items in my pantry that I use most often to make meals for myself and my family that are listed on this blog. In this article (part 2 of 3) we will discuss my minimalist pantry phase 2 stocking your pantry with canned goods and expanding on phase 1 with some additional dry goods.

Canned Goods (Total Cost $22.26)

Canned goods should be an important part of your pantry inventory. Items such as diced tomatoes, tomato sauce, corn, green beans etc., are items we keep in stock in our pantry. A pantry kept stocked with your families favorite canned goods increases the number of quick, easy and nutritious meals in your recipe arsenal. Canned goods can make cooking meals at home a little easier, and modern canning technology helps to lock in the flavor and nutrition of canned vegetables. Like dry goods, canned items are shelf stable and do not require refrigeration and generally have a shelf like for 12 months.

Diced Tomatoes – Diced tomatoes come in all sizes, but if you can only buy one, then get the petite diced and stay away from the flavored types such as 'Italian' or 'Southwest' as pre-seasoned tomatoes are not as versatile. As you expand your pantry, you can try the pre-seasoned varieties. Buy 3 to get started. (Great Value Diced Tomatoes 14.5oz $0.72, Total Cost for 3 cans $2.16)

Tomato Sauce – I use it to make spaghetti sauce, pizza sauce, chili, soups, enchilada sauce, curries and so much more. For the minimalist pantry I recommend the smaller 8oz cans again we are going for cost and versatility. My local 'Dollar Tree' has the 32oz can for a dollar (equivalent to $0.25 per can) which I have several in my pantry. However, as mentioned earlier, the 8oz cans are more flexible. Buy 6 to get started. (Great Value Tomato Sauce 8oz $0.33, Total Cost for 6 cans $1.98)

Whole Kernel Corn, Sweet Green Peas, Carrots, Green Beans – Primarily served as a side dishes, they can be added to soups, stews, fried rice, and cornbread just to name a few. I recommend the 14.5oz cans, my local Walmart sells them in the 8oz can as well, however, it is only $0.14 cheaper and there is 6.5oz less of the vegetable. You get almost twice the amount of the 8oz can for only $0.14, that's a no brainier for me. There are a few other options such as 'Diced new Potatoes' and 'Mixed-Vegetables', however the five I mentioned here are my go to for the minimalist pantry. Buy 3 of each to get started. (Great Value Assorted Vegetables 15oz $0.68, Total Cost for 12 cans $8.16)

Hunt's Spaghetti Sauce – Normally I tell you to stay away from pre-made sauces and seasoning mixes as it is usually cheaper to make your own; canned spaghetti is the one exception. It is actually cheaper to buy the canned spaghetti sauce than it is to make it from scratch and they come in a variety of flavors 'Traditional', 'Four Cheese', 'Meat', 'Italian Sausage' to name a few. No need to buy additional pizza sauce as these make good pizza sauces as well. Buy 3 to get started. (Hunt's Spaghetti Sauce 26oz $1.00, Total Cost for 3 cans $3.00)

Canned Tuna – Another good source of protein that is shelf stable, tuna can be used in salad's, casseroles, or eaten plain out of the can. I recommend you purchase tuna packed in water and not oil as it is a healthier option. The 5oz containers make them portable and you can carry one if your backpack or keep in your work locker as an emergency lunch. (Great Value Canned Tuna 5oz 4-pack $2.96)

Canned Chicken – Another good source of protein that is shelf stable, like tuna, chicken can be used in salad's, casseroles, or eaten plain out of the can. I recommend you purchase tuna packed in water and not oil as it is a healthier option. The 5oz containers make them portable and you can carry one if your backpack or leave in your work locker or desk as an emergency lunch. (Butterfield Farms Canned Chicken 6oz $1.00, at Dollar Tree, Garden Valley Canned Chicken 5oz $1.48 at Walmart, Total Cost for 4 cans $4.00)

When it comes to canned goods, we purchase the least expensive regardless of brand and this is my recommendation for the minimalist pantry. Store brands are usually 10 to 20% cheaper, but watch for sales or price matching which will often allow you to buy name brands at substantial savings. As always keep in mind, just because I recommend a certain vegetable, you do not have to purchase it. Buy what you and your family like. Having canned goods in your pantry that no one will eat costs you money and takes up valuable pantry space.

Dry Goods (Total Cost $6.09)

If you read my article on phase 1, then you know dry goods are non-canned shelf stable items that tend to be the building blocks of many recipes. As the term implies, these items are shelf stable when unopened and do not require refrigeration.

Peanut Butter – Crunchy or Smooth, body builders have known for years that peanut butter is a good source of protein. It can be used as a dip for veggies, used to make creamy sauces for many Asian dishes, spread on toast like butter and sprinkled with sugar, bake delicious cookies or simply make peanut butter and jelly sandwiches. You get an extra 8oz if you buy the 40oz jar as opposed to two 16oz jars for only a $0.01 more, however the 16oz container is more portable. For the minimalist pantry we recommend you buy one jar of the 40oz peanut butter as it does not require refrigeration even after opening. (Great Value Peanut Butter 16oz $2.18, 40oz $4.37)

Jelly – Concord grape jelly is the most popular flavor available, and while it does require refrigeration after opening, an unopened jar should be included in your pantry's inventory. Not only is jelly a necessary breakfast condiment, you cannot have a PB&J without the jelly. I recommend the 32oz jar as it is only $0.04 more than the 18oz jar, 16 more ounces for four pennies...go figure. Anyway, purchase whatever flavor your family likes best. Jams, preserves, and marmalades cost more so we recommened for the minimalist pantry that you stick with jelly (no pun intended). Buy one to get started. (Great Value Concord Grape or Apple 32oz $1.72)

The items listed under the optional category in the above graphic are just that. They are not included in the $30.00 phase 2 budget, but if you have the additional money to purchase these items they are quite useful to have in your pantry.

Conclusion (Total Cost Minimalist Pantry Phase 2 $28.35)

For about $30.00 you can complete phase 2 of the minimalist pantry for a total investment so far of $60.00 towards creating a pantry that will allow you to provide nutritious and delicious meals for you and your family. As I mentioned earlier in the article, this is a minimalist pantry, it is just a start. Unlike dry goods, canned items tend to get used more often and you may need to replace them each time you get paid. Of course this depends on how much you cook from your pantry. You may have to buy canned items more often but if you are cooking from your pantry, the money you save by doing so as opposed to eating out will allow you to stretch your precious food dollars. Each month, or each time you get paid restock your minimums as necessary, and maybe add one or two additional items.

This article is part 2 of a 3 part series on our recommendations for stocking a minimalist pantry to maximize your food dollar. Fast food restaurants are convenient but they destroy your food budget. For almost the cost of a meal for 4 or 5 people at a fast food restaurant, you could begin to stock your pantry with the items you need to cook homemade meals from scratch.

You will note that this article does not cover refrigerated items. Refrigerated items are not part of your pantry (jelly being the exception). In our next article I will focus on the final items necessary to complete your starter pantry.

If you are looking to find additional ways to stretch your food dollars, be sure and check out some of my other articles on the subject on our blog. And as always, if you have enjoyed this article, please share it with your friends and don't forget to send us a friend request on Facebook and Google+ so that you will not miss out on any of our new articles.

Related Articles On our Blog:

Stocking Your Pantry (Phase 1: The Minimalist Pantry)

Stocking Your Pantry (Phase 3: The Minimalist Pantry)


Additional Money Saving Articles On our Blog:

Buying More With Less: Strategies To Stretch Your Food Dollar.

Spices: Save Up To80% By Shopping At Your Local Ethnic Supermarket.

Cheap Ground BeefCan Be Just as Healthy as Lean.

Tandorri Rabbit

One of my all time favorite grilled Indian/Pakistani dishes, the deep fiery red orange color of the meat really stands out, while the yogurt and spice marinade add a unique depth of flavor. This dish tastes great whether you make it with the more traditional chicken, or my favorite rabbit. More often than not, this recipe can leave your lips tingling with it's generous use of red chili peppers, but the dish does not have to be spicy hot. That is a major misconception about Indian/Pakistani food, that it is always served flaming spicy hot. There are indeed some dishes that are made that way, but tandoori is generally mild in regards to the heat factor.

There are a wide variety of commercially prepared tandoori spice mixtures available at your local ethnic (Indian or Pakistani) market. One of my favorite is the Pakistani 'Shan' brand, but like many package mixes, it tends to be hotter than the average American enjoys. And as we have previously discussed on multiple occasions, buying pre-packaged mixes is always more expensive than making the recipe from scratch. As always, using your own recipe allows you to control the ingredients. You decide if you want your tandoori to be flaming hot or not.

As almost no one here in the states has a tandoori oven at home, we will be cooking our rabbit or chicken on the grill. I will also include instructions on how to cook it in the oven, but I prefer the method of grilling. Again, I give you the options, you make the decisions. If you want to make your own Indian pastes to use in you dishes check out my blog article 'Basic Masala Paste' http://culinaryyou.blogspot.com/search/label/Tikka. Included in this article are recipes for more than 6 different curry pastes that you can use in recipes like this one instead of having to use the dry spices. I actually have some canned up in small jelly jars in my pantry.

The Recipe

This brine is a slight variation of my all-purpose brine used in my blog article: Brining: Adds Flavor and Juiciness to Chicken, Turkey, and Rabbit http://culinaryyou.blogspot.com/search/label/Brine. I highly recommend that you brine your rabbit before grilling, the flavor and juiciness of a rabbit that has been brined and grilled is phenomenal compared to one that has not been brined. I promise you, if you just try brining your rabbit once, before you grill it, you will never grill it without brining again.

Grilled Rabbit Brine

8 cups (2 quarts) water

1/3 cup kosher salt

1/3 cup granulated sugar
1 tablespoon black peppercorns

8 whole allspice berries
2 bay leaves dried

1-inch piece of cinnamon

In a large stock pot add all the ingredient except the cold water and bring to a boil, stirring until the salt and sugar are dissolved. Remove the stockpot from the heat and allow to cool. After cooled down completely, place in the fridge overnight for use the next day. I try and always make a brine the day before we are going to butcher. If you like your rabbit with a kick, then add two whole jalapeños chopped with seeds to the brine.

Once the brine has been refrigerated, add your rabbit and allow it to brine for 8 to 16 hours. I usually place the rabbit in the brine and allow it to soak overnight or until I am ready to cook it the next day. About an hour before you are ready to begin cooking, drain the brine from the stockpot and add the marinade. 

The Recipe

8 to 10 pieces of chicken or rabbit

1 recipe yogurt marinade with spices added (see below)

Yogurt (wet) Mixture

1 cup plain yogurt

¼ cup canola oil or ghee (clarified butter)

¼ cup lemon juice

1 drop red food coloring

3 drops yellow food coloring

Combine all the ingredients in a bowl and mix throughly with a spoon or whisk and set aside and make you dry spice mixture.

Spice (dry) Mixture

1 tablespoon paprika

1 tablespoon cayenne pepper

1 teaspoon ground coriander

1 teaspoon ground cumin

¾ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon turmeric

½ teaspoon black pepper

½ teaspoon curry powder

½ teaspoon sugar

¼ teaspoon ground nutmeg

Combine your dry spices together and mix throughly and then add to the yogurt mixture and mix throughly with a spoon or whisk. If you like your tandoori hot double the amount of cayenne pepper, or combine the dry spices with the wet mixture in a blender and add 2 whole pickled or fresh jalapeño peppers seeds and all and puree your yogurt marinade until smooth.

Rinse and pat dry the chicken or rabbit, season with salt and black pepper as desired. Place in a large bowl or 1 gallon zip lock bag and pour the marinade over the meat. Place the marinating meat in the refrigerator for a minimum of 4 to 6 hours, for the best flavor marinate the meat overnight.

In Case You Could Not Guess...This One Is Chicken.

When you are ready to cook, heat up your grill or preheat your oven to 350 degrees. Remove the meat from the marinade and placed on a plate (if grilling) or a foil lined baking sheet if you are cooking it in the oven.

Grilling Procedure – If using a a charcoal grill heat until coals turn ash white then place meat on the grill and cook for 10 to 15 minutes per side for a total of 35 to 45 minutes or until the juices run clear. When using a gas grill, I heat mine for 5 minutes, then turn one burner off and place the meat on the side of the grill in which the burner is off and cook for 15 minutes. Then turn on both burners and turn the meat and place it on the other side of the grill and turn the burner under the meat off and cook for another 15 minutes. Repeat as necessary until the meat has cooked for 45 minutes or until the juices run clear.

Oven Procedure – Bake chicken or rabbit for 45 minutes at 350 degrees, then place under broiler and heat until browned. Be careful to check regularly when broiler on as meat can burn easily.

Chef's Note: If you are going to use one of my pre-made curry pastes found in the article: 'Basic Masala Paste' http://culinaryyou.blogspot.com/search/label/Tikka, substitute 3 tablespoons of the curry paste for the dry spice mixture.

Conclusion

While this recipe is traditionally made with chicken, it is great with rabbit. My family really enjoys it both ways. This recipe is just another of the great ways in which you can substitute your home raised rabbit for chicken and share with your friends and family. I hope you will give it a try and that your family will enjoy it is much as mine. I made this recipe with both as we recently butchered seven Plymouth Rock White roosters, and ten New Zealand rabbits. I gues you could say we had something for everyone.

If you are looking to find my recipes and instruction on cooking rabbit, be sure and check out some of my other articles on the subject on our blog. And as always, if you have enjoyed this article, please share it with your friends and don't forget to send us on friend request on Facebook and Google+ so that you will not miss out on any of our new articles.

Additional References

Brining: Adds Flavorand Juiciness to Chicken, Turkey, and Rabbit