How do I make bread without a bread machine? I live on an outer island where there is no electricity.?

Answer 1

You need an oven.

Wholemeal bread

Combine a 7gm sachet of dried yeast with half a cup of warm water in a small bowl: stir in 1 teaspoon of caster sugar. Cover with plastic wrap and set aside for 5 minutes until bubbles appear on the surface.

Sift 2 cups of unbleached plain flower, and mix with 2 cups plain wholemeal flour, add 1 teaspoon salt, 2 tablespoons dried wholemilk powder and 1 tablespoon caster sugar into a large bowl.

Make a well in the centre, add yeast, quarter cup cooking oil and 1 cup warm water.

Using hands or large spoon, mix to a soft dough. Turn onto lightly floured surface, Knead ten minutes or until smooth and elastic. If needed incorporate up to half cup extra flour until dough is not sticky.

Place in large lightly oiled bowl. Leave, covered with a teatowel in a warm place for 1 hour or until well risen. Punch dough down, and knead for 1 minute.

Divide and shape into loaves or rolls. Leave covered with plastic wrap for 45 minutes or until well risen. Place in a tin which has been lightly oiled with butter or oil. Or mould into free-form shapes and place on a greased baking tray.

Bake in tins in a 210 degree C (Gas 190 c) oven for 10 minutes, lower heat to 180 c - bake an extra 30-40 minutes.

Bake free form loaves in a 210 c oven for 10 minutes - lower heat to180c and cook for 20-30 minutes. Cooking times will depend on size of loaves or rolls. To test for doneness, tap bottom of bread with knuckles. A hollow sound indicates bread is done.
Note. Dough is enough for 1 large, 2 medium or 3 small loaves, or 16-24 rolls.
If white bread is prefered replace the 2 cups of wholemeal flour with another 2 cups of plain flour.

Answer 2

Bread was made for centuries without benefit of a bread machine.
You'll need yeast, flour, etc.
Bake the bread under ground, with hot rocks, beneath and above.
Ah, that aroma!

Answer 3

1.75 cups of warm water (between 100 and 110 degrees F), 2.5 teaspoons of yeast (2 packets), 2 teaspoons of salt, then add about 5 cups of flour. knead, let rise for 45 minutes in a warm place, knock it down, divide it in half, shape into a loaf. let rise again, bake in an oven at 450F for 30 minutes or until brown

Answer 4

Don't you guys every travel? This person is possibly come to the mainland and is asking you a question and seeking help. I do not seem to understand why you are making fun of him/her.

Answer 5

Wait a minute. If you have no electricity, how did you get online?!?

Answer 6

~*~The old-fashioned way! Try one or all of these delicious recipes, & enjoy!

Country Hearth Bread

1 pk Active dry yeast
1 cup Warm water (105-115'F.)
2 tablespoons Light (unsulfured) molasses
1 tablespoon Melted butter or vegetable oil
1 teaspoon Salt
1/4 cup Nonfat dry milk
2 tablespoons Wheat germ
2 1/2 cups Whole wheat flour
Milk to brush over top
Rolled oats to sprinkle over top

In large mixing bowl, dissolve yeast in warm water; add molasses and let rest 5 minutes until yeast foams. Stir in butter, salt, dry milk, wheat germ and half the flour. Add remaining flour slowly to keep dough smooth. Let rest 15 minutes. Turn dough out onto lightly floured board and knead for 5 minutes until smooth and elastic. Wash bowl, grease it; add dough to bowl, turn over to grease top, cover, and let rise until doubled, about 1 hour. Cover a baking sheet with parchment or lightly grease it.

Punch dough down and shape into a ball. Place ball on prepared sheet and roll or pat into a circle about 8" in diameter. Let rise in a warm place until doubled, about 45 minutes. Brush top of loaf with milk and sprinkle generously with oats. Preheat oven to 375 F. Bake for 25-30 minutes, or until loaf sounds hollow when tapped. Remove from oven and cool on wire rack. Makes 1 loaf; serves 12.

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Buttermilk Bread Loaves

1 tablespoon 50% active dry yeast (quick yeast)
3 tablespoons sugar
5 cups bread flour
2 teaspoons salt
1/4 teaspoon baking soda
2 cups buttermilk (120 degrees)
1/3 cup shortening

In a food processor fitted with the dough blade, combine the yeast, sugar, flour, salt and baking soda. Combine in a 2-cup measure the hot buttermilk and shortening. With the motor running, slowly pour the liquid through the feed tube. When the dough leaves the side of the bowl and forms a ball (you may not need all the liquid), knead with the machine running for 60 seconds. Remove the dough and blade from the bowl. Knead the dough by hand for a few seconds, adding flour as necessary if the dough is too sticky. Form dough into a ball. With your thumbs, punch a hole to form a doughnut shape and place into a microwave-safe bowl. Cover with a damp tea towel or microwaveable plastic wrap.

Place an 8-oz glass of water in the middle of the microwave and set the bowl beside it. Heat for 3 minutes at with the power set to 10%. Rest 3 minutes. Heat 3 minutes at 10%. Rest for 6 minutes or until doubled in bulk. Remove the dough from the bowl, punch down and knead by hand a few seconds. Turn the bowl over top of the dough and let it rest about 10 minutes. Meanwhile, preheat the oven to 375ºF. Grease two glass loaf pans. Cut the dough into 2 pieces. Shape into 2 loaves and place in the prepared pans. Cover the pans loosely with towels.

Replace the pans in the microwave. Place the glass of water in the center and the pans off-center. Heat for 3 minutes at with the power set to 10%. Rest 3 minutes. Heat 3 minutes at 10%. Rest for 6 minutes or until doubled in bulk. Brush the loaves lightly with egg white and sprinkle with poppy, caraway or sesame seeds if desired. Bake 40-50 minutes, or until loaves are golden brown and tap hollow on the bottom. Can make this without microrising the yeast. Each rising takes about an hour to achieve bulk, but the bread comes out a bit lighter.

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Basic Wheat Bread

3 1/2 cups warm milk
2/3 cup sugar or honey
2/3 cup oil
4 teaspoons salt
3 pack dry yeast
1 1/2 cups whole wheat flour
1 1/2 cups bread flour

Mix all the non-flour items (make sure the milk is not too hot to the touch, or it will kill the yeast). Mix in the whole wheat and bread flour. Then knead in enough of the all purpose flour so that the dough does not stick appreciably to your hands (this may take 10 minutes of kneading). Put the dough into a really large bowl, rub some oil on the top of the dough so it doesn't dry out when rising. Cover the bowl with and put in a warm place.

When approximately doubled in size, form portions of dough into loaves and put in pans. Put pans with dough in them in a warm place. Let them rise until about doubled. Bake at 375ºF for small loaves, 350ºF for large loaves on the bottom rack in the oven until the tops are all brown. After taking the pans out of the oven, let cool for about 5 minutes then take the bread out of the pans and lay them on their sides on cooling racks.

Answer 7

How did you get on the internet???
There are tons of recipes online...

Answer 8

I don't know. No electricity, really??

Answer 9

yet you are able to use a computer...don't tell me, it runs off of batteries

Answer 10

liar liar pants on fire. Is that you Gilligan?