CheapHealthyFood

910 readers

1 users here now

This is a place to share ways to eat inexpensively - whether that's with recipes, finding coupons, or preservation techniques like freezing or pickling.

PLEASE NOTE: What is considered "healthy" or "cheap"? This will differ for every person. Please take this into consideration when reading and commenting.

All nutrition suggestions/advice should be taken with a grain of salt, as it's best to consult with a medical professional and/or reflect on your own personal eating habits and budget prior to taking advice from friendly strangers on the internet.

Diet- or budget-shaming will not be tolerated. Some people may prefer organic food, others may have food intolerances, some may be vegan, vegetarian, or keto.

Bottom line: be kind, considerate, and aware of advice from strangers on the internet.

Thank you!

founded 1 year ago

MODERATORS

[email protected]

-1

DIY Bread (lemmy.world)

submitted 1 year ago by [email protected] to c/[email protected]

2 comments fedilink hide all child comments

Just another no-rush recipe, though this can be done in as little as 3 hours.

3 cups flour (bread flour preferred, but just unbleached white will do in a pinch)
2 tsp active dry yeast
2 tsp salt
1 tbsp brown sugar
1 1/2 cups warm water

mix all dry ingredients together & then add water bit by bit until the dough comes together. toss it in an oiled bowl and cover (I use plastic wrap) for 2 hours.

bake immediately, at 400 F for 35 minutes and then rest for 15 minutes

put it in the fridge for up to 48 hours - this will age the dough and the slow fermentation develops all sorts of nice flavors. let it rest on the counter for 2 hours prior to baking.

occasionally I'll use my cast iron dutch oven to bake - pre-heat the dutch oven for 30 minutes at 450 F, put the dough on parchment paper and then put that in the dutch oven, cover with lid & bake for 30 minutes. remove lid & keep baking for 10 minutes.

allow to rest for 15 - 20 minutes before chopping it up.

top 2 comments

sorted by: hot top controversial new old

[–] [email protected] 2 points 1 year ago (1 children)

Love this. I'm thinking about getting a Dutch oven. What would you say is the best size is best for a 1-2 lb loaf/blob of bread? It looks like your recipe is close to the one I make, and it makes about a 2 lb loaf.

[–] [email protected] 1 points 1 year ago

I wouldn't go any smaller than a 5 quart - I've had a 6 quart one for a few decades, not really sure where I got it though. there's some nice 8+ quart ones available, though they may be a bit too heavy