When purchasing fruit roll ups from commercial grocery stores, I am always concerned with the unnecessary additions of  ingredients such as dyes and corn syrup. Not to mention the price tag is another issue I have. Fruit rolls should only contain fruit puree, water and perhaps some sweetener (if that). Partially hydrogenated cottonseed oil, corn syrup and artificial flavorings should not be present.

What if I told you that you make fruit roll-ups easily and frugally? All you need to make your favorite fruit roll ups is fruit, a blender and a a heat source such as a dehydrator, oven or even the sun.

Alternatively, for an off-grid solution to making dehydrated fruits and vegetables, I have read where on hot days, people dehydrate fruits andvegetables in the back of their cars, used covered bbq pit (not in use of course), or the most traditional way of making fruit leather was just to tent the tray with some cheesecloth and leave it outside in the sun on a hot day.

If you have a lot of fruits on hand that are not being eaten, you can quickly turn them into fruit roll ups. Some of my family’s favorite fruits are:

• Apples
• Pears
• Strawberries
• Raspberries
• Blueberries
• Apricots
• Peaches
• Plums

How to Make Fruit Leather:

4 c. of fresh fruit
1/2 c. water
1 tsp. lemon juice
Sugar or sweetener (if needed)
* Spices such as cinnamon and nutmeg (optional)

Oven Method Instructions:

1. Rinse the fruit. If you working with stone fruit, take out the pits, chop the fruit. If working with apples or pears, peel and core them, then chop. If working with grapes, de-stem them.
2. Do a taste test to see how sweet the fruit is. If very sweet you will not need to add any sugar.
3. Place fruit in a large saucepan. Add a half cup of water for every 4 cups of chopped fruit. Bring to a simmer, cover and let cook on a low heat for 10-15 minutes, or until the fruit is soft and cooked through.
4. Use a blender or food mill to puree the fruit. The purée should be very smooth.
5. Add sugar in small amounts to desired level of sweetness. Continue to simmer and stir until any added sugar is completely dissolved and the fruit purée has thickened, another 5 or 10 minutes (or more).
6. To brighten the flavor, adding 1 teaspoon of lemon juice or add spices such as cinnamon, nutmeg to augment the flavor.
7. Line a rimmed baking sheet with sturdy plastic wrap (the kind that is microwave safe). Brush a small amount of vegetable or olive oil on the plastic wrap to ensure the fruit puree does not stick. Pour out the purée into the lined baking sheet to about an 1/8 to 1/4 inch thickness.
8. Place the baking sheet in the oven, try to keep any plastic wrap from touch the sides of the oven or the oven racks. Also try to make sure that the plastic wrap hasn’t folded back over on top of the purée. If this happens, the purée won’t dry out. Heat the oven to a low 140°F. If you have a convection setting, use it, it will speed up the process and help dry out the purée. Let dry in the oven like this for as long as it takes for the purée to dry out and form fruit leather. We usually keep it in the oven overnight, so about 8-12 hours.
9. The fruit leather is ready when it is no longer sticky, but has a smooth surface. When the fruit leather is ready, you can easily peel it up from the plastic wrap. To store it, roll it in its plastic wrap or use a cookie cutter to cut into fun shapes.
10. Store fruit roll ups in an airtight container and store in the refrigerator or freezer.

Food Dehydrator Method Instructions

1. Follow the above steps 1-7.
2. Line food dehydrator trays with sturdy plastic wrap (the kind that is microwave safe). Pour out the purée into the lined trays to about an 1/8 to 1/4 inch thickness.
3. Set dehydrator to 135 degrees and allow to dehydrate between 8-12 hours. The fruit leather is ready when it is no longer sticky, but has a smooth surface and can easily be peeled.
4. Roll it in its plastic wrap or use a cookie cutter to cut into fun shapes.

 Once the fruit puree is dehydrated, roll up the leathers into the plastic wrap.

Using scissors, cut into small strips and store in a cool, dry space or in the refrigerator or the freezer.

Making your own fruit roll ups is a cost effective solution to ensuring that your children are eating a healthy snack. Bon Appetit!

For some time, it has been a goal of mine to make fresh cheese. In all honesty, I was a bit intimidated by the process, but I found this simple recipe that I wanted to share.

It uses plain milk, requires no special equipment, and produces a homemade soft and spreadable cheese. The best part is you can substitute powdered milk for the whole milk and make fresh cheese using your emergency food supply items!

After learning the basic recipe, you can begin changing the flavor and adding your favorite spices, zest, extracts or herbs. My favorite is fresh cracked pepper, garlic powder and Italian herbs.

This recipe only takes about 15 minutes to make and is delicious. So get creative and enjoy!

Fresh Farm Cheese

Ingredients:

2 quarts whole organic milk (use pasteurized, instead of ultra-pasteurized, if available)
2 cup buttermilk
1 tablespoon white vinegar or lemon juice
1 1/2 tsp sea salt
cheesecloth, rinsed

Preparation:

In a heavy-bottomed pot, over low heat, slowly heat the milk up, stirring often, until it is just about to simmer (about 180 degrees F). Stir in the buttermilk, and then the vinegar, and turn off the heat. Very slowly stir until you see the milk separating into curds (the solids) and whey (the liquid). Leave undisturbed for 10 minutes.

Line a large strainer with 2-3 layers of cheesecloth, and place over a stockpot to catch the whey. After the 10 minutes, ladle the curds into the cheesecloth, and allow the whey to drain for 10 minutes. Gather up the edges of the cheesecloth, and tie a string around the top to form bundle.

Tie the string to a wooden spoon or dowel, and hang the cheese curds over the stockpot and continue draining for 30 minutes

After draining, remove the cheese from the cloth, and transfer into a container. Stir in the salt and refrigerate. This fresh cheese can be used for up to 5 days. Use as a spread, or as you would use cream cheese, or cottage cheese.

When most of us hear the phrase “protein powder” we think of a muscle-bound body builder swigging back a thick shake while checking out his biceps in the mirror.

Don’t disregard it, though. Protein powder could be an excellent source of calories and protein in a SHTF world.

• Protein powder requires no refrigeration even after opening.
• Protein powder requires no further preparation than putting it in a jar with liquid and shaking it.
• Protein powder can take the place of meals if necessary.
• Protein powder comes in many tasty flavors.
• Protein powder is easily portable in Ziploc bags for a bug-out scenario.

Before you go to the bodybuilding store or supplement aisle to purchase your stash of protein powder, there are a few things to learn about the different types so that you can make the best decision for your family’s needs.

Which source of protein?

The most common protein source for powders is “whey protein”. Whey protein is derived from milk. Whey protein concentrate contains some lactose and fats, whereas whey protein isolate is nearly pure protein. People with mild lactose intolerance can generally tolerate the protein isolate.

Another source of protein derived from milk is “casein protein.” Casein moves slowly through the digestive tract and can help you feel full longer. The protein is easily digested by most but this will definitely cause problems for those who deal with any degree of lactose intolerance.

Next we have “egg white protein”. This is an excellent source of pure protein but these powders are far more expensive. The body processes egg white protein with nearly 100% efficiency. Remember that eggs are a very common allergen – be careful when sharing this product with others.

Finally, there is an array of “vegetarian proteins”. Hemp, pea, soy and rice proteins are the most common. These are generally higher in fiber (the others have almost no fiber) but the protein is not as bioavailable (easily processed and used by the body) as the protein in the other options. The vegetarian powders are generally very expensive, have a lower protein count per scoop and, in my opinion, taste horrible.

Which type of powder?

When you get to the supplement aisle, you will want to do some label-reading. Body-builders generally have the goal of weight gain or fat loss. Weight gain powders contain high levels of carbohydrates and calories. Pure protein powders are used to aid in the loss of fat while maintaining muscle mass, and will have a low carbohydrate and fat count.

First of all, look for a powder with ingredients that you can actually pronounce. Steer away from artificial sugars like aspartame, Sucralose, and saccharine. Those are just another name for poison – we are looking for REAL nutrients!

You also want to avoid processed sugars such as sucrose, high fructose corn syrup, brown rice syrup (not as healthy as it sounds) and all those other “ose-es”. Cane sugar, honey, agave and stevia are good natural sweeteners, some of which add some healthy carbohydrates.

When you read the label you are looking for at least 24 grams of protein per serving. The grams of fat depend on your personal goals. Because I use these powders all the time as a fitness supplement, I look for low fat versions. However if you are only storing these powders as a SHTF food, the high fat version may be what you are looking for. If the carbohydrates are very low – less than 3 grams per serving – carefully read over the ingredients to make sure the product does not contain artificial sweeteners. If the carbs are high, you are checking for the “ose-es” – processed sugars.

How do you use protein powder?

The simplest way to use protein powder is in a shake. You can mix it with any fluid. If you have power, put this in a blender with some ice or some frozen fruit. If the situation is grid-down, simply put one cup of water or milk in a jar with a lid, add a scoop of powder and shake the daylights out of it until it’s well mixed and the powder is dissolved. In a world without refrigeration, you can use a bit of non-fat dry milk powder in the mixture as well. A protein drink is also a good way to ingest any liquid vitamin supplements that you might be using.

There are lots of recipes on the net that include protein powder. If you have a way to cook you can bake cookies or protein bars, and you can substitute a few scoops of powder for flour in your own baking recipes.

Try this protein powder recipe for a healthy snack – it requires no cooking and the kids will love it!

Chocolate PB Balls

Ingredients:

• 1 cup chocolate protein powder
• 1 cup of peanut butter
• 1/2 cup honey
• 1/2 cup oats

Directions:

In mixing bowl, combine all ingredients thoroughly. Roll 1 tablespoon of dough each into a walnut size balls and place on waxed paper.

You can roll the balls in extra protein powder, cocoa powder, or powdered sugar to make them less sticky on the outside
This makes 36 PB balls (4 per serving)

Calories: 248; Carbs: 19.2; Fat: 14.8; Protein: 7.2

These are my favorite protein powders:

• North Coast Naturals 100% Iso-Protein
• Perfect Nutrition Perfect Whey

The recipe is in the Book of Ezekiel (4:9), and was given to him to help the Israelites survive famine while being in exile for 390 days.When the ingredients are combined, it makes a complete protein similar to those found in milk and eggs. As luck would have it, if you own a bible, you already have the recipe.

“But as for you, take wheat, barley, beans, lentils, millet and spelt, put them in one vessel and make them into bread for yourself; you shall eat it according to the number of the days that you lie on your side, three hundred and ninety days.”

Some of the ingredients included in the following recipe are items we are storing in our long-term food pantry, so this is a great recipe you can use your preps with. Additionally, for versatility sake, you can get creative and use different types of beans for different flavors. For instance, there have been times when I did not have great Northern beans or kidney beans on hand, so I used lentils and pinto beans only and it came out delicious.

Ezekial Bread

Ingredients:

2 1/2 cups wheat berries
1 1/2 cups spelt flour
1/2 cup barley
1/2 cup millet
1/4 cup dry green lentils
2 tablespoons dry great Northern beans
2 tablespoons dry kidney beans
2 tablespoons dried pinto beans
4 cups warm water (110 degrees F/45 degrees C)
1 cup honey
1/2 cup olive oil
2 (.25 ounce) packages active dry yeast
2 tablespoons salt

Directions:

1. Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 10 minutes.
2. Stir all of the grains and beans together until well mixed. Grind in a flour mill.
3. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.
4. Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan.
5. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.

For a different version, the grain ingredients can also be sprouted for a day or two, thoroughly dried and blended up in the mill. You can even reserve the water used to sprout the grains and warm it to add the yeast to.

Wheat meat, also known as wheat gluten and also Seitan is listed as a principal source of protein along with eggs, milk, cheese, lean meat, fish, soybeans, peanuts and vegetables. From a nutritional perspective, wheat meat has 378 calories, 41.4 grams of protein, 1.9 grams of fat, thus making it a viable option for dinner. Wheat meat is made from the protein that the wheat produces, and it is easier to digest compared to real meats. The best part of wheat meat, is it really has no definite taste and can easily be seasoned to take on the flavor of the meat you are trying to substitute it for.

Basic Wheat Meat Recipes Made From Whole Wheat

Stirring Technique:

•  12 c. whole wheat flour
• 7 c. water (or enough to moisten all the flour

Directions:

 You’re basically kneading the dough like you would bread and for the same reasons – to activate the gluten. This is nice to know because if the power is out, you can still make gluten. Set this mixture aside for 20 minutes. If longer, refrigerate.

 Kneading Technique:

 Add two parts flour to one part water in a bowl (i.e. 12 cups flour to 6 cups cool water. Mix with kneading arm. The consistency should be like bread dough and pull away from the sides of the bowl. If it does not, add more four. Mix 5-10 minutes. Now it is ready for the rinsing process.

 (This step will separate the gluten from the other products in the wheat flour which has been stirred or kneaded).

 Standard Method:

Add water to bowl of rested dough (use enough to cover the dough). Work and squeeze with your hands to loosen the dough (About 10 seconds). When the water takes on a milky appearance and you see specks of bran, pour this water off into another bowl if you want to save the bran and starch (as it contains vitamins, mineral-rich starch, bran and wheat germ). Over a sink, place this dough in a colander (plastic is best). Under a tap of slowly running lukewarm water, work and squeeze the dough with your hands until the gluten starts to hold together and the liquid coming from the dough is clear. It is not necessary to rinse out all of the bran from the gluten. In about 3 minutes or longer, you should have a ball of elastic-like dough. This is the raw gluten. At this point, you can begin to shape the wheat meat into the desired form. Get creative with this meat alternative. The meat lover in you can still enjoy ribs, meatballs, steak, corned beef and ground beef–made even if you’ve run out of meat.

In “The Amazing Wheat Book” by LeArta Moulton, there are some helpful tips to remember when making wheat meat:

•  Once a small amount of gluten starts holding together, you will find that the rest of the gluten clings to it, so as quickly as possible get a small ball of gluten started. You may want to work a small amount in your hands to get this started.
•  How soon gluten cells start holding together is determined by the protein quality of the wheat flour used, or how often the clean water is allowed to run through the dough.
•  The dough becomes slightly stringy and falls apart easily just before it starts holding, so don’t give up too soon. Don’t throw it away, try again! Add more flour to the mixture and let it rest again, only longer – 1 to 4 hours, or even overnight in the refrigerator.
•  If you want tighter texture for chicken, pepperoni & bologna type slices, form it into a roll in a cheesecloth, or you can simmer to make thin strips for stir-fry, strogonoff, jerky, etc., using pizza cutter or knife. 

Using Gluten Flour:

A kind reader of this website, mentioned that she uses  high gluten flour, this flour does not require washing of the dough and saves time. In a situation of preparedness, we must remember we do not want to waste our water, so even though the flour is higher priced, it is well worth it. When using the high gluten flour, you add the water (or broth) to the flour and seasonings, and then boil it. It doubles in size, so it is very deceiving.

Once the wheat meat is formed, now it’s time to cook it. Some of the simpler ways to cook wheat meat are explained below:

Boiling – This is the easiest way to cook wheat meat is to drop shaped dough into flavored boiling broth (equal amt. of broth & raw gluten. Simmer till liquid is gone (@ 30 min.)

Dehydrator – Make jerky or dehydrated wheat meat by drying in the dehydrator.

Baking - Put wheat meat on a sprayed cookie sheet 350′ oven & bake until pieces appear dry on top, then turn & bake until texture is chewy.

 Meatball or Burger Recipe

•  2 c. ground gluten
•  3 tbl. finely minced onion or 1 tbl. dry onion
•  1 tbl. sausage seasoning, chicken seasoning, or seasoning of your choice
•  2 tbl. flour
•  1-2 eggs, beaten
•  2 tbl. oil (preferably olive oil)
•  salt and pepper to taste

 *To make Oriental Style Meatballs

 Add the above ingredients along with:

•  1 tbl. green pepper
•  1/4 tsp. ground ginger
•  1 tbl. soy sauce
•  1tbl. sesame seeds
•  1/2 tsp. sesame oil

 Directions:

 Mix all ingredients together and form into balls or desired shape. Bake at 350 degree F on a cookie sheet 20-30 minutes or until firm.

 Veggie Burgers

•  4 eggs
•  3 tbl. olive oil
•  2 tsp. sausage seasoning
•  1 tsp. each of garlic and onion powder
•  1/2 tsp. salt
•  1/2 tsp. pepper
•  1/2 c. potato or oatmeal flakes
•  1/4 c. flour (whole grain or bean)

Add to:

• 4 c. ground gluten
• 1/2 c. grated vegetables (about 4 tbl. each of green and red bell pepper, celery, onion and carrots).

 Note: could use dried vegetables, softened

 Directions:

Spoon onto preheated, medium heat fry pan and brown on both sides or place formed patty on a baking sheet and bake 20 minutes or until firm. Serve on bun with your favorite condiments. Makes 14 patties (1/4 c. each).

 Savory Vegetarian Meatloaf

•  1 c. raw potato, grated
•  1/2 c. grated onion
•  1 c. celery, chopped
•  1/2 c. rolled oats
•  1/3 c. oil
•  3 c. ground gluten
•  4 eggs, beaten
•  1 tsp. crumbled sage
•  1 tsp. meatloaf seasoning
•  1 tsp. soy sauce
•  1/2 tsp. celery salt
•  1/2 tsp. salt

 Directions:

 Mix all above and place in oiled baking dish. Bake at 375 for 1 hour. Slice and serve with sweet and sour sauce or gravy.

 This article was based on the information provided in The Amazing Wheat Book by LeArta Moulton.

To purchase a cookbook about Wheat Meat or Seitan, consider Cooking With Seitan by Barbara Jacobs

Also, a special thanks to some of my readers and friends on Facebook for their contribution to this article.

Kale would also be a great addition to any prepper’s survival garden due to it’s impressive durability. Since it is a winter green, it’s flavor actually improves when subjected to frost. If your area has cold winters, plant for summer to early fall harvest. In the South, plant for harvest in late fall or winter. There are several varieties to choose from, so do some research to find which variety is best for your area.

Kale’s nutritional value is another reason many preppers are adding this vegetable to their gardens. Kale is unusually high in Vitamin A and fiber, is one of the best sources of beta carotene, high in calcium, and also provides decent amounts of vitamin C, folic acid, vitamin B6, manganese, and potassium. For more nutritional data, click here.

Because kale has a dry taste, adding a healthy oil such as olive oil can really balance it out. Kale can be added to any number of dishes for added vitamins and nutrients including soups, beans, sauteed vegetable or just eaten by itself. Consider the following recipes to get your kale on!

Sweet Kale Salad

 1 bunch of kale, chopped

A handful of raisins or dried cranberries

A handful of raw, unsalted pumpkin seeds

1 green apple, chopped

1 avocado, chopped

Olive oil

Celtic sea salt, pepper, coriander, cumin

Instructions:

1. Chop all ingredients and drizzle with olive oil and season with spices.

Tasty Kale Salad

 1 bunch of kale, chopped

1 avocado, chopped

1/4 sweet onion, chopped

Olive oil

Celtic sea salt, pepper, coriander, cumin

1 squeeze of lemon

*This is a very versatile salad, so add your favorite veggies and get creative!

Instructions:

1. Chop all ingredients and drizzle with olive oil and season with spices.

Bobby Flay’s Sauteed Kale

1 1/2 pounds young kale, stems and leaves coarsely chopped

3 tablespoons olive oil

2 cloves garlic, finely sliced

1/2 cup vegetable stock or water

Salt and pepper

2 tablespoons red wine vinegar

Instructions:

1. Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored.
2. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes.
3. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Baked Kale Chips

1 bunch of kale

1 tbl. olive oil

1 tsp. red wine vinger (optional)

1 tsp. of seasoned salt

Instructions:

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
   With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
2. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Dehydrated Kale Crisps

1 bunch of kale

1 tbl. olive oil

1 tsp. red wine vinger (optional)

1 tsp. of seasoned salt

Instructions:

1. Take the recipe provided above and add to your dehydrator. Dehydrate until kale is crispy. Store in a zip loc bag.

Kale and Apple Smoothie

3/4 cup chopped kale, ribs and thick stems removed

1 small stalk celery, chopped

1/2 banana

1/2 cup apple juice

1/2 cup ice

1 tablespoon fresh lemon juice

*For a more creamy texture add an avocado

Instructions:

1. Place the kale, celery, banana, apple juice, ice, and lemon juice in a blender.
2. Blend until smooth and frothy.

It’s time to take advantage of the apple harvest and sip on something warm during the cold months. What’s better than a warm mug of apple cider? Those of you who are looking for an alternative to hot chocolate, take a look at this fresh and healthy choice.

What You Will Need:

•6 cup(s) of organic apple juice
•1/4 cup(s) of real maple syrup (you can use way less – let’s face it, apple juice is sweet on its own)
•2 cinnamon sticks
•6 whole cloves
•6 whole allspice berries (optional)
•1 orange peel, cut into strips (optional)
•1 lemon peel, cut into strips (optional)

Instructions:

1.Pour the apple juice and maple syrup into a large stainless steel saucepan.
2.Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture. I’m not that concerned if it all sits in the broth loose – just be careful not to pour it into your mugs when you serve it.
3.Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling. You can leave it on the lowest simmer during a party.
4.Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired (I never do that part – it looks fancy and nice, but feels like a bit of a waste of a cinnamon stick – so it’s optional).

 Tomato Basil Soup

4 C. (8 to 10) tomatoes, peeled, cored and chopped, or 4 C. canned whole tomatoes, crushed
4 C. tomato juice and part vegetable stock or chicken stock
12 to 14 washed fresh basil leaves
1 C. heavy cream
1/4 pound sweet, unsalted butter
salt to taste
1/4 tsp. cracked black pepper

• In a blender or food processor, blend tomatoes and basil and add to a saucepan and simmer 30 minutes.
• Turn off heat and allow to cool for 15 minutes.
• Add cream and butter, while stirring.  

In all honesty, I must give credit where it is due and my recipe is based off of the La Madeline’s. However, it is my all time favorite, and no other tomato basil soup has matched this recipe. I hope you enjoy this as much as my family does.

Good things take time and this soup took all day to cook. The family kept buzzing around the kitchen wondering when it would be finished. Once I finally served the soup, my family sat around the table eating, munching on crusty bread and talking about the day. One thing I can say for this rainy day is that it got us all to slow down, catch up and enjoy eachother’s company. 

Ingredients:

• 1 tbls. oil
• 2 lbs. beef with bone in
• 1 gallon of water
• 1 cup of pureed or chopped tomatoes
• 1 beet, whole
• 5 carrots, peeled
• 1 onion, whole
• 3 garlic cloves
• 1 1/2 c. peas
• 1-2 tbls. herbs for seasoning (dill and oregano work well with this soup)
• Salt for seasoning

Instructions:

1. Flash fry the beef in oil for about 5 minutes on each side in order to seal up the meal. Add seasonings to each side.
2. Add water and remaining ingredients and bring to a boil. Then, lower temperature and simmer on a very low setting for 5-10 hours.
3. Allow to cool for an hour.
4. Remove the onion and beet if you have picky kids.
5. Take out the meat and vegetables and cut into bite size pieces. (This can be done ahead of time. I was just feeling lazy and decided to cut it after it was cooked).
6. Cook noodles in a separate pot and add to soup bowls individually.
7. Enjoy with some crusty bread on the side.

Pop’s Beer Bread

• 3 c. self rising flour
• 1 tbls. sugar
• 2 tbls. honey
• 1 bottle Samuel Adams Lager beer

INSTRUCTIONS

Mix in bowl with spoon.  Pout into greased bread pan and place into a warm oven for 15 minutes.

Remove from over and preheat oven to 375 F.

Cook for 40 minutes.

No Knead Beer Bread

• 3. flour
• 1/4 tsp. yeast
• 3. tsp. salt
• 1 c. water
• 1/3 c. beer (I used a Texas beer called Shiner Bock)
• 1 tsp. white vinegar

INSTRUCTIONS:

Mix all ingredients together and pour into bread pan.

Cover bread with plastic wrap. Allow bread dough to sit and rise for 2 hours.

Preheat oven to 425. Place bread pan with risen dough in oven and reduce temperature to 350. Bake for 55 minutes or until internal bread temperature is about 200 degrees.