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Tuesday, April 13, 2010

Prepper Recipe

Hi everyone! I love bread! Homemade bread is one of the best foods you could make. Store-bought bread doesn't hold a candle to it! Bread making is easier than most people think, and is a wonderful skill to know. Bread is a healthy part of our diet and with flour and wheat berries being easy to store, bread can continue to be an important part of your diet regardless of whether it's available in a store or not.

This recipe is for homemade english muffins. These are so yummy! They're not sourdough, like what you would buy in the store. They're part wheat, so they're a little bit more nutritious. The muffins cook on the stovetop, not in the oven, so they're not awful to make in warm weather. I make a batch and freeze it so it can be eaten over time. This recipe should be able to be made with ingredients that are on your shelves. I hope you enjoy them if you try them!

English Muffins
1 c. milk
1/4 c. butter
2 tbsps. sugar
1 tsp. salt
2 pkgs. (1/4 ounce each) active dry yeast
1 c. warm water (110-115 degrees)
2 c. white flour
3 to 3 1/2 c. whole wheat flour
1 tbsp. poppy seeds (optional)

Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add poppy seeds and enough remaining whole wheat flour to make a soft dough. Turn onto a floured board; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down. Roll to 1/2-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2 in. or 4-in cutter; cover with a towel and let rise until nearly doubled, about 30 minutes. Place muffins, cornmeal side down, in a greased skillet; cover and cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve. Yield: 12-16 muffins.

Prep On!
Gen-IL Homesteader


Anonymous said...

Awesome recipe! Never heard of bread/muffins cooked in a skillet. This would be a decent alternative in a grid down situation that would not require an oven and excess fuel.
My daughter can't wait to try your homemade noodle recipe. She's more domestic than me and only 11. She's been asking me non stop since you posted it. Great Post!

Help U Prep said...

I have wondered how to make English muffins...Thanks for posting your recipe. I will copy and save for a day I have a bit of time...lol. Or better yet, I will leave out where my dd will see it and perhaps inspire her!

Gen-IL Homesteader said...

Thanks, ladies! Shelly, the noodles are so yummy! You'll love them! I hope you guys enjoy these muffins. I've been making them for years and find them so much better than store-bought.
Shelly, it definitely is a good emergency food. They could even be cooked over the fire in cast iron, I'd bet! I just might have to try doing them that way this summer!
A domestic daughter at 11 is a great thing! My daughter was that way, but seems to have lost it as she's grown. I'm hoping it will find her again someday!

Illinois Preppers Network Est. Jan 17, 2009 All contributed articles owned and protected by their respective authors and protected by their copyright. Illinois Preppers Network is a trademark protected by American Preppers Network Inc. All rights reserved. No content or articles may be reproduced without explicit written permission.