Fin shows you an easy but tasty bread recipe.

Make two loaves of healthy, delicious bread in just 20 minutes of active time. No kneading. No bread machine, mixer, or food processor needed. You just whisk part of the ingredients together to develop the gluten that gives the dough the structure needed to rise. Linda Watson of Cook for Good shows you how do to whisk the bread and get the bread dough ready to rise. Part II shows you how to shape it. Save money making this thrifty bread costs just 98 cents per loaf using thrifty ingredients and only $1.63 using organic flour and honey.

I am trying something new here. I am using a banana bread recipe and I am substituting blueberries for bananas. I hope it all works out. Update: It tastes delicious but I cannot help to notice that there might be something missing. Maybe next time I’ll try it with corn syrup or something instead of regular sugar.

This is the Master Boule Recipe from the book “Artisan Bread in Five Minutes A Day” by Jeff Hertzberg and Zoe Francois. ISBN: 0-312-36291-9 This video is the quick and easy dough creation process: You need: -5 Qt NON-airtight container with lid -3 cups lukewarm water (approx 725g) -1.5 tbsp Active Dry Yeast (14g = 2 packets) -1.5 tbsp kosher salt (about 50g, or to taste) -about 6.5 cups UNBLEACHED all purpose flour (approx 925g) Mix together, don’t knead. Let sit for 2 hours to rise, then useable to bake. However, much easier to handle and shape if you let it chill in the fridge for a few hours. This is a wet dough, so don’t freak out if yours looks sloppy.

Ever since my first mention of beer bread on The Survival Podcast well over a year ago I have been asked constantly about exactly how to make it. So here is video 1 of 2 on making beer bread. Beer bread is simple enough to make any night, even after work, it tastes wonderful and brings home cooking back to families. It is also a great way to use all that flour or wheat in your preps so that you insure rotation and follow the mantra, “eat what you store and store what you eat”. A full text version of the recipe will be in the notes of part two.