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Out here in the wilderness I have a hard working crew of three men and myself. When you return inside from a hard days work we are typically quite hungry. My men are “BIG” eaters. Did I say BIG?
So keeping up with the demand can be tricky. It requires planning on my part since we live traditionally and make everything from scratch.
I am a BULK shopper and will share some strategies on this in the future, but you need to be sure that you always have your raw ingredients on hand and you need to plan your cooking and baking around other activities, work and chores.
I thoroughly enjoy being in my kitchen and making things that I know my Mountain Men will enjoy, but I do not like when it is a constant rush. I also do not like getting dishes dirty without extensive results. So typically time spent in my kitchen will mean lots of food being prepared.
I have included videos today which go over working with yeast, simple kitchen tips, some information on gluten free cooking/baking and autism, and below you will find all the recipes covered in these videos.
- 3 1/2 – 4 cups flour
- 1 1/2 tsp instant yeast
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp malt powder (I substitute with molasses)
- 1 tbsp butter or oil
- 1 egg
- 1 egg white
- 1 1/2 cup water (no hotter than 110 degrees)
- Combine 3 1/2 cups flour and other dry ingredients in a mixing bowl.
- Mix in the water, eggs and oil.
- Knead by hand for approximately 10 minutes or 5 to 7 minutes in a mixer.
- The dough should be tacky, but not terribly wet.
- Place dough in a greased bowl, cover and allow to rise until doubled in size, approximately an hour.
- Punch down and allow to rise a 2nd time for an hour before shaping.
- Add 1/2 cup of flour and knead, grab a handful of dough and knead in your hands flattening – place your rectangular shaped dough down on the baking pan and pull each corner in to the center and press lightly. Once all four corners are pulled into the center flip your dough over and continue this process until all dough in on the baking pan.
- Allow the rolls to rise one last time prior to baking. Once they are to the size you like get an egg white and brush the egg white on each roll.
- At this point you can sprinkle on poppy seeds, sesame seeds, garlic, dried onions, season salt or whatever you prefer.
- Preheat oven to 450 degrees. Baking time roughly 20 minutes.
- Note: To convert this to gluten free replace your flour equally for BetterBatter.org Gluten Free Flour and instead of 1 1/2 cup water make it 2 1/4 cup water.
- 2 cup warm water
- 2 pkgs active dry yeast (2 tbsp)
- 1/4 cup hot water (110 degrees or lower)
- 1 tbsp salt
- 1/3 cup sugar
- 2 tbsp lard or butter
- 6 cup flour
- Mix sugar, water, yeast, salt and lard/butter together and let sponge.
- Add flour 2 cups at a time and mix well.
- Knead dough well, cover and let rise for about an hour.
- Punch down dough, knead, divide dough into two loaf pans and allow to rise again.
- Heat oven to 350 degrees and bake for 20 to 25 minutes.
- Note: To convert this bread to gluten free substitute flour with BetterBatter.org Gluten Free Flour equally and instead of 2 1/4 cup water make it 4 1/2 cup water
- 2 cup ripe banana puree (3 large)
- 1/2 cup oil
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 3 eggs
- 1 tsp vanilla
- 2 cup flour (To make this gluten free – just substitute BetterBatter.org flour equally)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon (optional)
- 1 1/4 cup toasted, chopped almonds
- Preheat oven to 350 degrees
- Beat first 6 ingredients together mixing well.
- Combine next 4 ingredients and add to the banana mixture.
- Reserving 2 tbsp of almonds, stir remaining almonds into batter.
- Divide batter between 2 loaf pans that have been greased.
- Sprinkle raw sugar and remaining almonds on top of batter.
- Bake about 50 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before removing.