People he was nice enough to post this if you don’t like it don’t make it. Make it with warm water from the heater make it will cold tapwater make it with bottled water do what you want it’s just a starting to show you how to do it. Thank you sir
@@thomaskeller7869 Ventura doesn't say to use warm tap water, they said to "make it with warm water from the heater" which means to make hot water... also it's LEAD, why the fuck would there be LED (which are lights if you didn't know) in the water, calling people morons when you can't even spell or understand what the person is fucking saying. fucking morons
@@thomaskeller7869 once lead is is the tap water; it is irrelevant whether it is warm or cold water. Back to school you go, child. Your teacher needs to wash your potty mouth!
@@joanietravel9125 Using hot tap water for drinking or cooking is a no-no, the Environmental Protection Agency warns. That’s because hot tap water can leach harmful contaminants like lead from your home’s service pipes into the water you might be drinking or using to prepare hot foods. The safest bet is to always use cold tap water when drinking and to start with cold water when preparing hot foods or drinks. Lead dissolves easier in hot water, and too much of this heavy metal at any level can cause serious damage to the brain and nervous system. Even boiling the hot tap water doesn’t remove the lead but only makes it more concentrated if it’s present to begin with. Children and pregnant women are most at risk for developmental issues, yet lead exposure in adults can cause joint pain and high blood pressure.
It's called Indian bread my mom an dad made it all the time on reservation upstate New York..ten kids fried in cast iron skillet loved it hot with butter an homemade jams
I just said that very comment somewhere. Can't find it now. Fry bread. Indian style, don't matter what tribe's kind. Personally, I'm from Oklahoma so Cherokee kind is what I'm used to. Creek, Chickasaw, etc. No thumb in the middle. We like the "pocket" for butter, honey, or sugar, etc. Omg. Nothing, NOTHING like it fresh out of the lard. You peeps KNOW what I mean, no matter the style, and everyone's aunt, grandma, mom, sister's, greatgrandmas' is the best. Sadly, my aunt passed but MAN! I'm sure I just bought back memories for many. I hope they are good ones and find you well. Fry bread. Nothing like it, nothing leaves a family's legacy like it. And each its own. Old as time. God 🙏 bless, what a world.
Veteran pizza worker here. If you scale this up to make a doughball about 2 feet in diameter, and add some oil and sugar (not much of either), you have the recipe for the dough used in "hand tossed" style pizza crust. Not sure what the guys who get their dough shipped in premade are using, but the places I've worked make theirs every day using a recipe very much like this, even with the proofing timds. Super easy, super cheap and super good for everything from pizza crust to pitas/flatbreads, sandwich loaves, calzones, pinwheels, etc. Thanks for sharing!
I like to add one teaspoon of regular table sugar if my dough is going to raise all night, especially in a warm place. It gives the yeast more food so it won't die before baking. And if you slash the bread AFTER the final rise, it allows more oven spring as it bakes. Thanks for showing that baking is for everyone, everywhere.
Just a quick suggestion, shouldn't put salt and dried yeast together. Salt will kill yeast. Bloom the yeast in a little water first, then add to the flour and salt. Also a little sugar or honey will feed that yeast and aid on the rising.
The point of the video was to make this with the fewest ingredients possible. This is a basic recipe that you can do 4 ingredients. Thanks for watching.
In Nicaragua we make it this way , and you don’t need a Dutch over, you can use the iron skilled and cover it down with a metal cookie sheet then add the coal untop. We call this type of break “jack”.
@John Le no, literally everywhere. Get an apple from a. local non sprayed apple tree. it literally anything basically. Dunk that in some flower and water for like 30 seconds. Put the flower water mix on the counter, it will start to sour. aka sour dought. after like 3 or more odd days you cut it in half and add new flour and water. look up how to make sour dough starter from scratch. its super easy. and you can do the same with apple cider and other yeast based fermentation. yeast is literally everywhere. in the flour. on your skin. on an apple. on the ground outside. in the air
Did I miss you talking about using "The Mother" of the bread? I think it's like sour dough... I used to make bread, and just saved some in a jar for the following week's breads. Wake it up with some flour, and water, let stand for a few hours to wake it up; use about half, and the rest can be saved in the fridge till needed again. No need for store bought yeast any more. Thanks for the demo. Nice video.
More organized instructions and four ingredients: 3 cups all purpose flour (or any flour) 1 tsp salt (side comment: I suggest iodine-included salt, because in a survival situation having iodine is important for healthy functions) 1 packet of dry yeast (Appears to be 0.25 ounce packet) 1-2 cups warm tap water (temp = 105 F) Note you only add enough to give dough a "medium" level of consistency. So like regular dough. Cover with a damp towel and keep around an area that is 90-100 F constantly for about 12 hours (he lets it sit overnight and all morning, doesn't explain exactly how much time). Put dough on a floured-piece of wax paper. Grease dutch oven with lard. Place only dough inside non-heated dutch oven for about an hour and 15 minutes. Get fire ready using coals. Get fire temp to about 375 F. ( Side comment: With a chimney coal container, you can stick a thermometer inside to figure out what temp it's reached). Place most of coals on top of dutch oven lid, but keep some on the bottom of the dutch oven base. Every 5 minutes, "rotate the lid" of the dutch oven. I guess this means you literally lift the lid with the coals and turn 180 degrees. Bake bread for 10-15 minutes total, or until top of bread has a golden brown crust. Note he only rotated the lid "once," implying he cooked this for 10 minutes total. Take bread out of dutch oven and "thump" top of bread to see if it has a "hollow" sound. That's what you want. Appears to offer 6 decent servings. Thank you for showing this process. Great video worth a save.
Just a couple of things- bread flower is best when making bread because of the protein content, but you can use all purpose like he said. He also used instant yeast. I use the same brand as him. The blue packet is instant. Red is regular dry yeast.
Hello Mr Backwoods,I'm Thomas McKinney,I wanted to tell you I, finally got some Seminole swamp seasoning , it's great, thank you for turning me on to it see you
3 C any flour 1 tsp salt I pkg dry yeast (or mother from other loaves) Water warm to the touch or about 105°f (Enough to make dry ingredients smooth and not crumble or separate) Cover dough and keep it around 90°-100°F And wet towel some if your area is dry Let it sit until the next day. Put it onto floured waxed paper with floured hands. Tuck it under itself (stretching it). Keep hands floured. Shape it into ball. Place into center of a Dutch oven greased with lard. Cut "x" into dough with sharp, floured knife for expansion. Cover and let it sit in warm spot about an hour to double. Cook at about 375°f (9 coals) on bottom. Cover top with coals. Keep rotating the lid! Every 5 mins Cooking time is roughly 15-20 mins Bread is done when golden brown, and sounds hollow when thumped.
@@3novembersky He uses a Dutch oven so he didn't say. I'd assume until golden brown outside and sounds hollow when you thump it. Should be about the same time, 15-20 mins, if it's the same temp 375°f. Hope that helps.
You cause me to remember my childhood days living in the countryside in Trinidad 🇹🇹 the joy of having what we called pot bake aka. As fire on top and fire below or hell bake with butter or cheese which one was available at the time.we were very poor but rich with genuine ❤️ amongst us as siblings we had no stove but a good old fireplace ,the smell from that bake was worth waiting. ..mother's love divided that bake in 7 pieces 😍 as the saying goes little is much when God is in it .How she managed it only God knows ,which made her the best economist to feed 7 hungry children with one bake.
I see some people are getting snippy in the comment section and taking this video wrong. It’s a SIMPLE bread like you stated. No fancy ingredients or tools. But it is bread and this was educational in my opinion. My husband and kids love all this outdoors stuff (I love outdoors but not so good at the sleeping outside lol) but I love to bake. It intimidates my husband but I’m going to show him this video so he can make it outside over a fire with our kids. Thank you for taking the time to make this video. I was amazed how quickly it cooked!
Thank you for the great comment. The whole purpose of the video was to show folks that you can make bread with your stored ingredients without modern technology, ( like after a hurricane). This recipe is very easy, but takes time to prepare and rise. Please subscribe for many more videos like this and thanks for watching.
Backwoods Gourmet Channel exactly!!! And honestly we get lots of power outages where we live and this is something I’m going to be doing to help get us through it. Some folks lose power for weeks at a time. I thought I had hit subscribe already! I’ll do that now!! Any way to be more self sufficient is what I’m aiming for!! Thank you
I love how you got your coals up off the ground for the dutch oven. Appreciate you showing how to keep the dough from being too sticky. A little black on bottom don't hurt a thing. Good stuff. Good job! Thank you for sharing.
This is a basic French bread recipe it is about the best dough it’s great 👍 for pizza 🍕 if you want a sweet bread add the same amount of sugar as salt which is even better adding more stuff to your bread 🥖 doesn’t really make it better it just makes it more trouble to make although garlic 🧄 and cheese 🧀 are really great 👍 but not necessary I worked in a pizza parlor for 30 years this is what we used and if you put it in the fridge it will keep about a week you can roll it up into a bunch of balls about the size you want and cook a fresh loaf every night or roll out a pizza with the sugar it’s got a very mild taste and is really good with ice creams and fruits 🍌 🍎 like a short cake 🍰 and before complaining about it just try it you will be surprised how it taste we had an old navy soft serve 🍦 machine I would roll out the crust about 1/2” thick bake in the oven about 10 minutes then top with hot fudge sauce ice cream 🍨 then whipped cream and some cherry’s🍒 before you start laughing 😂 this is the best dough recipe I’ve found and we tried a lot of them 👍👍👍👍
Thank you sir for making this vid....we are nearing a point the lights will be turned off permanently and bread is a basic essential....anyone who disagrees with this comment is not paying attention....you should be stocked up and ready for a "dark , cold and long winter"
My husband has always said...have heat, we'll eat. He has that same kettle and loves it. But for the record, you are supposed to give it the cuts after it rises and right before the bake. Thank you for your awesome tutorial!
I make this with the same amounts. I use whole wheat flower and a cup of nuts,grains,raisins,seeds and dates trail mix....with butter its almost a meal in itself and damned satisfying.
You were the star of the show tonight, Mr. Backwoods. I butterflied and grilled some linguisa sausages and grilled some asparagus on the Weber kettle. In the meantime, I made 4 rolls with your Survival Bread recipe, outdoors in my #10 Lodge dutch oven. What a treat! The bread is hearty and dense, and holds up so well with mustard and sausage. We served it up “Backwoods Gourmet Style”. My wife got the first plate! Salute’
In Australia, this is commonly made when camping. We call it Damper. If you google "Damper you'll see all kinds of variations of this. In fact, this guy makes a couple rookie errors, but no probs. I would HIGHLY reccommend using a "camp oven trivet". A mesh that goes INSIDE the oven (not outside) it ensures the bottom of the bread doesn't burn. You can also just put quarter inch of flour down first. Just Google 'Damper'
1 tsp salt Slowly add warm water, till you get medium consistency dough, about a cup I pk yeast ( or mother bread), 3 cups all purpose flour. Mix Set aside with (damp) towel over it in bowl. (If dry area.) Next day Scrape onto floured wax paper and knead
THE COOK FORGOT TO MENTION WHAT CAN BE USED INSTEAD OF PKG YEAST, AND THAT IS CALLED USING THE MOTHER. What is the Mother culture he refers to? It’s saving a piece of raw dough, like he shows rising in the bowl 🍲 - a Tbs or large marble size piece will do, and it has a bit of yeast in it, that will grow when used in a new bowl of flour, INSTEAD OF ANOTHER PACKAGE OF YEAST. It’s called Mother bc it’s from the ORIGINAL batch of dough. You can keep on doing this until the Lord returns, because yeast will keep multiplying so long as there is starch or sugar, the food the yeast spores need to survive and multiply. You can keep your wad of Mother yeasty dough in the fridge in a small plastic container for a couple of days, if not needed that same day. Or plastic baggie so it won’t dry out. But keep it refrigerated or it will grow and get moldy.
Save a portion of the dough that is alive with bacteria and yeast. You can pull wild yeast and lacto bacteria from your body. This is the origin of yogurt and sourdough culture. Keep the sourdough starter in fridge but only halve it and add more dough to feed
Fresh herbs are loaded with nutrients. Many people don’t know this. Adding them to your bread can up the nutrient profile significantly. Looks good. ♥️🇨🇦♥️
@@prima164 so there was never a time that you didn't know that? You were just born with this knowledge? Obvious you're not from a smart state to realize that everyone learns something everyday. Get over yourself you're not that intelligent. There's always someone smarter to make you look like a fucking moron. It's good to have someone to throw a bit of knowledge to people who don't know something and the people who do know should just shut the fuck up.
Yeast might become scarce as it has a definate expiry date, and carrying around a "starter" while camping or in a bug-out situation is also problematic . Instead of yeast or a "starter dough"...try using baking soda ( baking powder works even better, but again it has an expiry date). Look up a receipe for BANNOCK...the original camping bread. You can keep it simple or get as fancy (fruit, nuts, syrup) as you want. Much easier and quicker to make than this recipe.
sharp knife A little knowledge is a dangerous thing. Any packet of dry fast action yeast will keep for years in an airtight packet. You can take your own homemade sourdough starter and completely dry it and flake it and it too will keep for years in an airtight container. Even if you run out of all of that you can still make bread with flour, salt and water because there is wild yeast in the air all around you and your dough will start to ferment almost immediately. Just to add, baking soda is a dry powder and will keep for years in a sealed airtight container. Ignorance is bliss!
Yeah you can get your rise to double in a couple of hours. If you cover your dough and float your rising bowl in a bowl of warm water you can double in an hour or less...
what fake survival bread 4 ingredients my ass that's not simple survival bread, all he s doing is making a dam regular LOAF of fucking bread you stupid ass hole, to make simple surviva breadl all you need is 2 yes ass hole 2 ingredients NOT 4 ingredients like the procracinator miss backwoods, heres the simple survival bread from my recipe 2 ingredients just flour and water mix and place on a heated flat rock put the pressed dough that you flatten out on top of your home made flat heated rock, cook and wa la instant fast simple survival bread,
It looks delicious. Thanks for the recipe and thanks for the insights about yeast (feed them with flour) and gluten (stretchable and something to do with the yeast). If you eat that much butter, you might want to up your intake of oatmeal. Steel cut is the best, but any type is good for keeping supply lines open ( cleaning plaque from arteries).
If you don't have yeast, you can just use self rising flour 1/2 tsp of salt and milk till it's a medium thickness and fry it in ur skillet and make fryed bread patties. In the Appalachian mtns we eat this with everything, breakfast, beans, fried potatoes, just anything you'd like. You could use water if you didn't have milk. thanks
Fry bread. Yes, made it when we were poor & just starting out. Great with honey husband loved it, & kids. Quick, cheap, satisfying. Grab a hunk, make hole in middle, fry in oil. One can add dry milk ( one tablespoon) with flour, use water.
My mother taught all us children how to make Batter Bread as children and it is much faster than this ! Just use self rising flour and milk , mix it well to a good thick consistency as shown in this video, make sure you drop it in a hot pan with oil " of any kind" and put a tight lid on it . In about 5-7 minutes it will rise , check the bottom to see that it is golden brown , then pour more oil on the top of it and flip it and cover it for another 5-7 minutes until the second side is good and brown. stick a fork into the center . if the fork comes out wet with batter lower the heat and cook it a little longer until done. If you are camping just take a couple of tiny cans of condensed milk and mix with water , one can is more than enough for a large loaf. Browning the bread is what gives it that tasty flavor. Add salt if you like, I always take those small packets of Parmesan Cheese you get with a pizza and add them to the flour before mixing and sometimes I put in Pizza pack red pepper. It will stick to your ribs all day and is wonderful with fried eggs. My Grandparents were farmers and my mother grew up during the Great depression , that woman would come home with a sack of flour and a few potatoes and some milk and put a delicious meal on the table.
@@jeslynhoque940 Hi , It's just milk and self rising flour mixed the same as in the video.poured into a hot pan with the bottom covered with oil covered tightly with a lid .
@Marc Harley go on you tube under Navajo bread not sure it is a quick way to fill you up. Taste good some people add garlic powder onion powder any spice you might like.
survival bread this looks like the regular bread my granny used to make. Well I guess in the hood back then we were just surviving thanks for bringing back some good memories.
In Australia, we make what we call damper. Basically, it's similar to this recipe, but without yeast. Bung it into the dutch oven put it i to the coals of campfire, shovel some coals on top n leave to cook. You can also just put it straight into the coals. It sounds hollow when you tap it. Brush iff any ashes, n you're done.
That was awesome, baking it outside the way you did? It really don't matter what you call it survival bread 🍞 or what, it came out perfect. 👍Thank you for sharing your video 👌 , God bless you and your family 🙏
@@BackwoodsGourmetChannel no doubt! Lotta hurting people out there in the world...just waiting to lash out at anyone for any reason. Turn off your WiFi and electronics for a day, friends, and see how much better you feel.
If you moisten your hands prior to kneading the dough, it will work well so that the sticky dough is easy to handle as you continue to knead it and dust on a bit more flower. I generally sprinkle in a light dusting of cornmeal into the bottom of the dutch oven prior to putting in my dough ball, as this helps to keep the bottom of the bread from sticking and burning when it is cooked in the oven. After removing the bread from the oven, I always quickly slather in some lard into the oven body and the inside top and wipe it with a paper towel. I then put the closed up dutch oven back onto the coals for a bit to help re-season it. Leave it there for a while and after letting it cool down, wipe the inside with a dry paper towel. Nice video. Thanks for sharing.
My grandma made this every Thursday to last the week. We called it panic bread or one, two three bread.. You need three cups flour. Two table spoons of sugar. One teaspoon of salt., Mix it together. Warm cup of water and bloom pack of yeast in it. When it blooms mix it with flour and add either more warm water or flour until you get a smooth mix. Let it set covered in warm area until it doubles (about an hour.) Knead and add flour until you get rebound in a smooth loaf. Grease with lard or shortening and bake in skillet , loaf pan or make bunds . Let rise again 375 for about 25 minutes or until brown.. Easiest fail proof bread on the planet..
@@Humgin1234 I have never tried to make it with gluten free flour because I don’t have a problem.. I wish I could tell you for sure I think it will rise without gluten but gluten is what gives it body.. So you might be able to do it but just not get that great dense chew this bread has..
Natives have been making bannock with only flour, salt, baking powder and water no yeast involved at all, which would be better if you're going camping and can be deep fried or cooked over coals.
I have just bought all the flower etc and your video was in my recommended section on youtube. Hence I'm here. Easy recipe, looks mighty tasty. Thank you for the post. M
thanks for the update on how to make bread. It's nice that it only take 20 minutes to bake the bread. But, I don't think I would call it survival bread however,.
Thanks for a nice and simple recipe. Not sure why some people are complaining. Most any bread recipe requires a "rest and rise" time, so it's going to take a bit of time but so worth the effort. Nothing like the taste or fresh baked bread smothered in BUTTER (never margarine)! I much prefer food I prepare myself...that way I KNOW what goes into it!!! LOL. For all those "margarine" lovers...try this experient: place a pat of butter on a plate and a pat of margarine on another and set outside. You will notice flies will NOT go near the margarine! Margarine is a man-made product the government promoted to replace BUTTER. Scary!!!
This was how I learned to cook. My first meal on a stove I burnt. If you own a barbeque you should have a fire pit close by to cook everything else. Get a good set of cast iron with air tight lids and then bake
The real name is Journey Cakes... slaves and Blacks been making them for centuries. They just made them smaller. We still make them in the Caribbean. He allowed the dough to stand too long. It dropped and It it became soggy. If should firm and fresh smelling, then move on to either cutting into smaller bread or one big loaf. I guess his way is ok if we are making sourdoughs, I like sourdoughs too🤣😂
Good of you to add in the info about variables like climate, weather and temperature. Make newbies understand how things can turn out different for them and why. Then they know what to adjust for so they can get better results. Don't let them give you any crap about the butter.
three cups of flour one cup water 1 teaspoon salt yeast lard for cooking 375 temp cook till light brown on top or 15 to 20 minutes cooking time sound hallow
This is essentially the same recipe as English Split Top bread, an excellent hearty bread that also makes great toast. Try replacing 1/3 of the white flour with wheat flour and you get a nice hearty wheat bread.
With flour and water make a dough add a pinch of salt and a pinch of soda. Grey the coals and bake direct on the coals until cooked through, or put into a billy or dutch oven to keep the ash off the bread. This "survival bread" is called "Damper" in Australia and has a long history and pedigree.
@mickey mousey123 I do not eat Kentucky because it is super salty - I eat almost no salt & no sugar except on holidays. So what are you talking about?.......I have not drank soda since about 40 years, when I found out it was poison.
Wow, sourdough. I love sourdough!. P.S. you can proof the yeast in the water which should be warm but not hot. If it gets bubbly, its good yeast. Then dump water and yeast into the flour :)
The chlorine in some tap water can kill your yeast, or stress it out giving some unfavorable flavor. You can boil your water and cool it down if chlorine is a problem
And that's where the UK expression " a member of the upper crust"(meaning well to do/wealthy) comes from. In the past the top of the loaf(the upper crust) went to the more wealthy, whereas the hard and burnt bottom went to the workers/lower class/poor.
It's also called Artisan bread. Been making it for a very long time. You can also add other ingredients to add a bit of interesting flavor. Use your imagination. You don't have to be a prepper to enjoy this kind of easy to make bread. It tastes a lot better than any store-bought bread without all the chemical they add. Just remember that this does not have preservatives so it will go bad after a much shorter time if not refrigerated.
If you smear the round loaf of dough with cooking oil when placed into the dutch oven, it will rise even better and will also be easier to score it with the knife. Also allows easier expansion while baking. Looks delish! Many thanks.
just a helpful hint: parchment paper or, jus w wooden cutting board works better for kneading the bread. Just makes things easier. I have watched my gramma bake bread for years and that's what she used. Great video!! thanks so much for posting!!!
Awesome, thanks for sharing. The only concern I would have is I believe that you have a galvanized tub that is being used during the cooking process. The concern I have is that galvanized steel gives off toxic odors that can kill a person quickly. Other than that I believe the rest of the process is super. Thanks again!
This process for one, does not get hot enough to cause that issue, and second, we do it outdoors. This is a good alternative if you don't have any other way to shield the oven from the wind.
Could you soak beans while baking your bread, then take bread out, and use the same pot for the beans? I'd try. No need to waste a good hot pot. Just an idea I had.
Truth Forever, Hi! Thank you for the information. I've been wondering what has changed in margarine in the past few years. Back in the 1970's just about everyone used margarine for day to day meals. Around 1990 we switched to only butter, because we could afford it. We had financial challenges a few years ago, so back to margarine. First day using it I made toast for breakfast, and the margarine did not melt! I put it in the microwave for 15 seconds, it still didn't melt. That actually scared me. I told my husband to ask around at work, maybe it was the brand we were using. Nope, other people had the same problem. I don't know when it changed, and I don't know why it changed. I'd rather do without anything on my toast than to eat something that doesn't even melt under heat. 8-( Thank you for letting us know that it's not really “food" anymore.
@@BROUBoomer I haven't used margarine in years. I use butter instead. If you do not want the fat content and milk solids in the butter you can use Ghee. It is a clarified butter. It's cheaper if you make it yourself by slowly melting butter on very low heat and skimming the fat and milk solids off the top. Pour it in a sterilized mason jar and let cool. Doesn't have to be refrigerated either. There are videos on how to make ghee.
Many things we eat and drink is one atom away from being something unedible and/or poisonous if you start to analyze the chemical structures so better stop eating and drinking everything. Take water for example, add one oxygen atom in the wrong place and you have Hydrogen Peroxide. While the chemistry of food can be interesting it should not stop you from eating or drinking. I do agree though that we have much crap food around us but that's another story altogether.
I've watched a video from an Irish lady who made Irish Soda Bread (which is not as easy as yours) she was saying that when making cuts on the bread before baking was to bless the bread. Apparently it's an old Irish tradition but you said it's to air the bread? to give it space to expand which makes sense.
Looks better than what people but in the store any day. When you slathered on the REAL BUTTER........... I almost drowned because my mouth watered so much LOL 💜👍😎
I never put the coals directly under the dutch oven. I alway make a ring around the outside edge of the bottom of the dutch oven. That way the bottom does not get over done. Also for bread I usually use a tall trivot that is about 5" tall.
I used to make a lot of yeast bread. I didn’t want to wait hours for my dough to rise, so I put a cover over the bowl then sat it into my hot car. Does not take long to rise. Keep it watched, so it will not make a mess.
New subscriber here. I’ve just watched your cornbread video and now I’m hooked. I think it’s about time. I need to learn how to do this open fire cooking survival stuff the way things are going I’ll be binging on your videos….
Enjoyed the video. You would want to score the top of the bread AFTER it has risen the second time. Scoring the loaf (cutting the top) right before baking allows a controlled expansion of the loaf.
i make a similar bread,i wanted to tell you that if you get “Beano”tablets and add maybe half a tablet for every 2cups flour.when you mix with your water.beano is an enzyme that cuts carbohydrates of flour into smaller sugars,beer brewers and moonshine distillerys have been useing for a while now.it works with bread also. because of its action on carbs,your yeast are going to be hella active.your rise times are going to decrease. also i might add if you have a beer or wine makeing supply store,i have found that wine yeast will add flavor and character to bread i like to use champagne yeast. also take note if you keep a small piece of yeasty dough you can incorporate into your next batch.if you run out of yeast
Excellent! Very nicely done. My aunt used to make homemade breads, rolls, biscuits,etc. This took me back a bit. He breads we're so good that she eventually would sell plates of homemade meals on Sundays. Thanks for sharing and reminding. I have a smaller version of that Dutch oven. I may just try it. 😀
I'm going to try this! But I shall be using the gas oven, in my kitchen. I have this serious interest in Hardtack bread and homemade loaf bread. Thanks for post this video!
Those of us who have Celiac you might want to try a different type of flower like flax seed in you or gobando flour and I can't use yeast either so I do have to use baking powder I am going to try this recipe modified it looks good
This reminded me of watching my Mom make bread when I was a kid. I'm gluten sensitive (Which sucks, believe me!), but I'm so hungry now, I'm going to try it with my other flour! Thanks! BTW, that chicken and rice looked good too! I totally get the heat and humidity you're dealing with - I lived in Orlando a while.
If you dip your knife blade in water it wont stick to the knife :) Very nice recipe! BTW, I never put coals on the bottom. The heat transfers to the bottom and you can avoid burning the botton, works perfectly each time for me. Thanks again!
I'm so excited to try this! We purchased a Dutch oven from a yard sale. all my iron skillets were grandma's and mom's. but I'd never cooked outdoors in a Dutch oven so I'm alearnin somethin new. great video! subscribed too. blessings y'all.
People he was nice enough to post this if you don’t like it don’t make it. Make it with warm water from the heater make it will cold tapwater make it with bottled water do what you want it’s just a starting to show you how to do it. Thank you sir
@@thomaskeller7869 Ventura doesn't say to use warm tap water, they said to "make it with warm water from the heater" which means to make hot water... also it's LEAD, why the fuck would there be LED (which are lights if you didn't know) in the water, calling people morons when you can't even spell or understand what the person is fucking saying. fucking morons
@@thomaskeller7869 there has not been lead in plumbing for a couple of decades..
@@thomaskeller7869 once lead is is the tap water; it is irrelevant whether it is warm or cold water. Back to school you go, child. Your teacher needs to wash your potty mouth!
@@joanietravel9125 Using hot tap water for drinking or cooking is a no-no, the Environmental Protection Agency warns. That’s because hot tap water can leach harmful contaminants like lead from your home’s service pipes into the water you might be drinking or using to prepare hot foods. The safest bet is to always use cold tap water when drinking and to start with cold water when preparing hot foods or drinks.
Lead dissolves easier in hot water, and too much of this heavy metal at any level can cause serious damage to the brain and nervous system. Even boiling the hot tap water doesn’t remove the lead but only makes it more concentrated if it’s present to begin with. Children and pregnant women are most at risk for developmental issues, yet lead exposure in adults can cause joint pain and high blood pressure.
It's called Indian bread my mom an dad made it all the time on reservation upstate New York..ten kids fried in cast iron skillet loved it hot with butter an homemade jams
yeah fry bread bro
I just said that very comment somewhere. Can't find it now. Fry bread. Indian style, don't matter what tribe's kind. Personally, I'm from Oklahoma so Cherokee kind is what I'm used to. Creek, Chickasaw, etc. No thumb in the middle. We like the "pocket" for butter, honey, or sugar, etc. Omg. Nothing, NOTHING like it fresh out of the lard. You peeps KNOW what I mean, no matter the style, and everyone's aunt, grandma, mom, sister's, greatgrandmas' is the best. Sadly, my aunt passed but MAN! I'm sure I just bought back memories for many. I hope they are good ones and find you well. Fry bread. Nothing like it, nothing leaves a family's legacy like it. And each its own. Old as time. God 🙏 bless, what a world.
@@lbroolz Condolences my friend. ☮️ 🌀🛐
@@lbroolz I grew up in oklahoma as well. I have some friends who still make traditional fry bread and its amazing
@@alexlarsen1777 nothing like it on this world, huh? And not enough/the right adjectives to describe it to someone. Words just don't do justice.
Veteran pizza worker here. If you scale this up to make a doughball about 2 feet in diameter, and add some oil and sugar (not much of either), you have the recipe for the dough used in "hand tossed" style pizza crust. Not sure what the guys who get their dough shipped in premade are using, but the places I've worked make theirs every day using a recipe very much like this, even with the proofing timds. Super easy, super cheap and super good for everything from pizza crust to pitas/flatbreads, sandwich loaves, calzones, pinwheels, etc. Thanks for sharing!
I like to add one teaspoon of regular table sugar if my dough is going to raise all night, especially in a warm place. It gives the yeast more food so it won't die before baking. And if you slash the bread AFTER the final rise, it allows more oven spring as it bakes.
Thanks for showing that baking is for everyone, everywhere.
Just a quick suggestion, shouldn't put salt and dried yeast together. Salt will kill yeast. Bloom the yeast in a little water first, then add to the flour and salt. Also a little sugar or honey will feed that yeast and aid on the rising.
The point of the video was to make this with the fewest ingredients possible. This is a basic recipe that you can do 4 ingredients. Thanks for watching.
In Nicaragua we make it this way , and you don’t need a Dutch over, you can use the iron skilled and cover it down with a metal cookie sheet then add the coal untop. We call this type of break “jack”.
You can make bread with baking powder if yeast is not available. .
Charlene Rich that’s called soda bread.
@@birgittabirgersdatter8082 I know ...😉😊
Baking powder and soda bread is the same thing?
yeast is literally everywhere lol
@John Le no, literally everywhere.
Get an apple from a. local non sprayed apple tree. it literally anything basically.
Dunk that in some flower and water for like 30 seconds.
Put the flower water mix on the counter, it will start to sour. aka sour dought.
after like 3 or more odd days you cut it in half and add new flour and water. look up how to make sour dough starter from scratch. its super easy. and you can do the same with apple cider and other yeast based fermentation.
yeast is literally everywhere. in the flour. on your skin. on an apple. on the ground outside. in the air
Did I miss you talking about using "The Mother" of the bread? I think it's like sour dough... I used to make bread, and just saved some in a jar for the following week's breads. Wake it up with some flour, and water, let stand for a few hours to wake it up; use about half, and the rest can be saved in the fridge till needed again. No need for store bought yeast any more. Thanks for the demo. Nice video.
More organized instructions and four ingredients:
3 cups all purpose flour (or any flour)
1 tsp salt (side comment: I suggest iodine-included salt, because in a survival situation having iodine is important for healthy functions)
1 packet of dry yeast (Appears to be 0.25 ounce packet)
1-2 cups warm tap water (temp = 105 F) Note you only add enough to give dough a "medium" level of consistency. So like regular dough.
Cover with a damp towel and keep around an area that is 90-100 F constantly for about 12 hours (he lets it sit overnight and all morning, doesn't explain exactly how much time).
Put dough on a floured-piece of wax paper.
Grease dutch oven with lard. Place only dough inside non-heated dutch oven for about an hour and 15 minutes.
Get fire ready using coals. Get fire temp to about 375 F. ( Side comment: With a chimney coal container, you can stick a thermometer inside to figure out what temp it's reached).
Place most of coals on top of dutch oven lid, but keep some on the bottom of the dutch oven base.
Every 5 minutes, "rotate the lid" of the dutch oven. I guess this means you literally lift the lid with the coals and turn 180 degrees.
Bake bread for 10-15 minutes total, or until top of bread has a golden brown crust. Note he only rotated the lid "once," implying he cooked this for 10 minutes total.
Take bread out of dutch oven and "thump" top of bread to see if it has a "hollow" sound. That's what you want.
Appears to offer 6 decent servings.
Thank you for showing this process. Great video worth a save.
Just a couple of things- bread flower is best when making bread because of the protein content, but you can use all purpose like he said. He also used instant yeast. I use the same brand as him. The blue packet is instant. Red is regular dry yeast.
Hello Mr Backwoods,I'm Thomas McKinney,I wanted to tell you I, finally got some Seminole swamp seasoning , it's great, thank you for turning me on to it see you
3 C any flour
1 tsp salt
I pkg dry yeast (or mother from other loaves)
Water warm to the touch or about 105°f
(Enough to make dry ingredients smooth and not crumble or separate)
Cover dough and keep it around 90°-100°F
And wet towel some if your area is dry
Let it sit until the next day.
Put it onto floured waxed paper with floured hands.
Tuck it under itself (stretching it). Keep hands floured.
Shape it into ball.
Place into center of a Dutch oven greased with lard.
Cut "x" into dough with sharp, floured knife for expansion.
Cover and let it sit in warm spot about an hour to double.
Cook at about 375°f (9 coals) on bottom. Cover top with coals.
Keep rotating the lid! Every 5 mins
Cooking time is roughly 15-20 mins
Bread is done when golden brown, and sounds
hollow when thumped.
Pat Jones thanks
Thank you Miss Pat I did not want to look at this boring video to the end you put everything in a nutshell have a great day.
Thank You Miss Pat. His bread came out beautifully.
How long in a reg oven?
@@3novembersky He uses a Dutch oven so he didn't say. I'd assume until golden brown outside and sounds hollow when you thump it. Should be about the same time, 15-20 mins, if it's the same temp 375°f. Hope that helps.
You cause me to remember my childhood days living in the countryside in Trinidad 🇹🇹 the joy of having what we called pot bake aka. As fire on top and fire below or hell bake with butter or cheese which one was available at the time.we were very poor but rich with genuine ❤️ amongst us as siblings we had no stove but a good old fireplace ,the smell from that bake was worth waiting. ..mother's love divided that bake in 7 pieces 😍 as the saying goes little is much when God is in it .How she managed it only God knows ,which made her the best economist to feed 7 hungry children with one bake.
I see some people are getting snippy in the comment section and taking this video wrong. It’s a SIMPLE bread like you stated. No fancy ingredients or tools. But it is bread and this was educational in my opinion. My husband and kids love all this outdoors stuff (I love outdoors but not so good at the sleeping outside lol) but I love to bake. It intimidates my husband but I’m going to show him this video so he can make it outside over a fire with our kids.
Thank you for taking the time to make this video. I was amazed how quickly it cooked!
Thank you for the great comment. The whole purpose of the video was to show folks that you can make bread with your stored ingredients without modern technology, ( like after a hurricane). This recipe is very easy, but takes time to prepare and rise. Please subscribe for many more videos like this and thanks for watching.
Backwoods Gourmet Channel exactly!!! And honestly we get lots of power outages where we live and this is something I’m going to be doing to help get us through it. Some folks lose power for weeks at a time. I thought I had hit subscribe already! I’ll do that now!! Any way to be more self sufficient is what I’m aiming for!! Thank you
I love how you got your coals up off the ground for the dutch oven. Appreciate you showing how to keep the dough from being too sticky. A little black on bottom don't hurt a thing. Good stuff. Good job! Thank you for sharing.
This is a basic French bread recipe it is about the best dough it’s great 👍 for pizza 🍕 if you want a sweet bread add the same amount of sugar as salt which is even better adding more stuff to your bread 🥖 doesn’t really make it better it just makes it more trouble to make although garlic 🧄 and cheese 🧀 are really great 👍 but not necessary I worked in a pizza parlor for 30 years this is what we used and if you put it in the fridge it will keep about a week you can roll it up into a bunch of balls about the size you want and cook a fresh loaf every night or roll out a pizza with the sugar it’s got a very mild taste and is really good with ice creams and fruits 🍌 🍎 like a short cake 🍰 and before complaining about it just try it you will be surprised how it taste we had an old navy soft serve 🍦 machine I would roll out the crust about 1/2” thick bake in the oven about 10 minutes then top with hot fudge sauce ice cream 🍨 then whipped cream and some cherry’s🍒 before you start laughing 😂 this is the best dough recipe I’ve found and we tried a lot of them 👍👍👍👍
Thank you sir for making this vid....we are nearing a point the lights will be turned off permanently and bread is a basic essential....anyone who disagrees with this comment is not paying attention....you should be stocked up and ready for a "dark , cold and long winter"
That’s what sleepy Joe told us
My husband has always said...have heat, we'll eat. He has that same kettle and loves it. But for the record, you are supposed to give it the cuts after it rises and right before the bake. Thank you for your awesome tutorial!
I make this with the same amounts. I use whole wheat flower and a cup of nuts,grains,raisins,seeds and dates trail mix....with butter its almost a meal in itself and damned satisfying.
You were the star of the show tonight, Mr. Backwoods. I butterflied and grilled some linguisa sausages and grilled some asparagus on the Weber kettle. In the meantime, I made 4 rolls with your Survival Bread recipe, outdoors in my #10 Lodge dutch oven. What a treat! The bread is hearty and dense, and holds up so well with mustard and sausage. We served it up “Backwoods Gourmet Style”. My wife got the first plate! Salute’
In Australia, this is commonly made when camping. We call it Damper. If you google "Damper you'll see all kinds of variations of this. In fact, this guy makes a couple rookie errors, but no probs. I would HIGHLY reccommend using a "camp oven trivet". A mesh that goes INSIDE the oven (not outside) it ensures the bottom of the bread doesn't burn. You can also just put quarter inch of flour down first. Just Google 'Damper'
Good on ya, I will. Thank you!!
1 tsp salt
Slowly add warm water, till you get medium consistency dough, about a cup
I pk yeast ( or mother bread),
3 cups all purpose flour.
Mix
Set aside with (damp) towel over it in bowl. (If dry area.)
Next day
Scrape onto floured wax paper and knead
Then we still need to let it sit for another hour before baking
Ellie Stretch prays
Thank you for this information 😊
Finally... someone who knows the difference between butter and margarine also I too prefer lard in place of most oil. Good job
THE COOK FORGOT TO MENTION WHAT CAN BE USED INSTEAD OF PKG YEAST, AND THAT IS CALLED USING THE MOTHER.
What is the Mother culture he refers to? It’s saving a piece of raw dough, like he shows rising in the bowl 🍲 - a Tbs or large marble size piece will do, and it has a bit of yeast in it, that will grow when used in a new bowl of flour, INSTEAD OF ANOTHER PACKAGE OF YEAST. It’s called Mother bc it’s from the ORIGINAL batch of dough. You can keep on doing this until the Lord returns, because yeast will keep multiplying so long as there is starch or sugar, the food the yeast spores need to survive and multiply. You can keep your wad of Mother yeasty dough in the fridge in a small plastic container for a couple of days, if not needed that same day. Or plastic baggie so it won’t dry out. But keep it refrigerated or it will grow and get moldy.
Save a portion of the dough that is alive with bacteria and yeast. You can pull wild yeast and lacto bacteria from your body. This is the origin of yogurt and sourdough culture. Keep the sourdough starter in fridge but only halve it and add more dough to feed
what you're talking about is a pre-fermented dough. It's not the same as a starter.
Fresh herbs are loaded with nutrients. Many people don’t know this. Adding them to your bread can up the nutrient profile significantly. Looks good. ♥️🇨🇦♥️
Not to mention how they enhance the flavor.
@@prima164 so there was never a time that you didn't know that? You were just born with this knowledge? Obvious you're not from a smart state to realize that everyone learns something everyday. Get over yourself you're not that intelligent. There's always someone smarter to make you look like a fucking moron. It's good to have someone to throw a bit of knowledge to people who don't know something and the people who do know should just shut the fuck up.
Good looking out. Very true.
Yeast might become scarce as it has a definate expiry date, and carrying around a "starter" while camping or in a bug-out situation is also problematic .
Instead of yeast or a "starter dough"...try using baking soda ( baking powder works even better, but again it has an expiry date).
Look up a receipe for BANNOCK...the original camping bread. You can keep it simple or get as fancy (fruit, nuts, syrup) as you want. Much easier and quicker to make than this recipe.
sharp knife A little knowledge is a dangerous thing.
Any packet of dry fast action yeast will keep for years in an airtight packet.
You can take your own homemade sourdough starter and completely dry it and flake it and it too will keep for years in an airtight container.
Even if you run out of all of that you can still make bread with flour, salt and water because there is wild yeast in the air all around you and your dough will start to ferment almost immediately.
Just to add, baking soda is a dry powder and will keep for years in a sealed airtight container.
Ignorance is bliss!
You can make your own starter with flour and pineapple juice
Thank you. My hubby and I were talking last night about doing breads. Perfect timing and simple recipe. Great for SHTF times.
Ur bread will rise better if u put the yeast in the water and let it sit to activate for a few
Don’t absolutely have to have some sugar or honey to give the yeast a boost but it would cause a quicker outcome.
Yeah you can get your rise to double in a couple of hours. If you cover your dough and float your rising bowl in a bowl of warm water you can double in an hour or less...
Its corona time lol
And also I bet this person never thought 5 years later his video would be used for what is happening today
what fake survival bread 4 ingredients my ass that's not simple survival bread, all he s doing is making a dam regular LOAF of fucking bread you stupid ass hole, to make simple surviva breadl all you need is 2 yes ass hole 2 ingredients NOT 4 ingredients like the procracinator miss backwoods, heres the simple survival bread from my recipe 2 ingredients just flour and water mix and place on a heated flat rock put the pressed dough that you flatten out on top of your home made flat heated rock, cook and wa la instant fast simple survival bread,
It looks delicious. Thanks for the recipe and thanks for the insights about yeast (feed them with flour) and gluten (stretchable and something to do with the yeast).
If you eat that much butter, you might want to up your intake of oatmeal. Steel cut is the best, but any type is good for keeping supply lines open ( cleaning plaque from arteries).
If you don't have yeast, you can just use self rising flour 1/2 tsp of salt and milk till it's a medium thickness and fry it in ur skillet and make fryed bread patties. In the Appalachian mtns we eat this with everything, breakfast, beans, fried potatoes, just anything you'd like. You could use water if you didn't have milk. thanks
Fry bread. Yes, made it when we were poor & just starting out. Great with honey husband loved it, & kids. Quick, cheap, satisfying. Grab a hunk, make hole in middle, fry in oil. One can add dry milk ( one tablespoon) with flour, use water.
My mother taught all us children how to make Batter Bread as children and it is much faster than this ! Just use self rising flour and milk , mix it well to a good thick consistency as shown in this video, make sure you drop it in a hot pan with oil " of any kind"
and put a tight lid on it . In about 5-7 minutes it will rise , check the bottom to see that it is golden brown , then pour more oil on the top of it and flip it and cover it for another 5-7 minutes until the second side is good and brown. stick a fork into the center . if the fork comes out wet with batter lower the heat and cook it a little longer until done. If you are camping just take a couple of tiny cans of condensed milk and mix with water , one can is more than enough for a large loaf. Browning the bread is what gives it that tasty flavor. Add salt if you like, I always take those small packets of Parmesan Cheese you get with a pizza and add them to the flour before mixing and sometimes I put in Pizza pack red pepper. It will stick to your ribs all day and is wonderful with fried eggs. My Grandparents were farmers and my mother grew up during the Great depression , that woman would come home with a sack of flour and a few potatoes and some milk and put a delicious meal on the table.
Could you share your recipe sounds awesome. Thanks
Roha Waha wow ! That was as useful as this video if not more. Could you make a video please ?
@@jeslynhoque940 Hi , It's just milk and self rising flour mixed the same as in the video.poured into a hot pan with the bottom covered with oil covered tightly with a lid .
@@Indusxstan Hi Romi , I think I will , I will let you know.
Thanks! :)
Flour water baking soda salt. Mix while fry pan heats add oil to fry pan roll into balls flatten drop in pan .brown both sides eat.
Sounds like pancake balls
@Marc Harley go on you tube under Navajo bread not sure it is a quick way to fill you up. Taste good some people add garlic powder onion powder any spice you might like.
I made a pumpkin pie,a pan of yeast rolls a butterscotch pie and apple pie this morning. I bake a lot in the Fall
That's awesome.
If you don't have access to flour, you can dry out some pine bark and grind into a flour or even some pine pollen if it's in season.
Thank you
survival bread this looks like the regular bread my granny used to make. Well I guess in the hood back then we were just surviving thanks for bringing back some good memories.
In Australia, we make what we call damper. Basically, it's similar to this recipe, but without yeast. Bung it into the dutch oven put it i to the coals of campfire, shovel some coals on top n leave to cook. You can also just put it straight into the coals. It sounds hollow when you tap it. Brush iff any ashes, n you're done.
Cathy Benson God bless you! May he keep you happy and safe!
That was awesome, baking it outside the way you did? It really don't matter what you call it survival bread 🍞 or what, it came out perfect. 👍Thank you for sharing your video 👌 , God bless you and your family 🙏
Good God he is teaching us how to make bread, guit bitching ! I for one learned something important today . Thank you sir.
I never realized that this video would stir so many comments. Good and Bad. Thanks for watching.
@@BackwoodsGourmetChannel no doubt! Lotta hurting people out there in the world...just waiting to lash out at anyone for any reason. Turn off your WiFi and electronics for a day, friends, and see how much better you feel.
If you moisten your hands prior to kneading the dough, it will work well so that the sticky dough is easy to handle as you continue to knead it and dust on a bit more flower. I generally sprinkle in a light dusting of cornmeal into the bottom of the dutch oven prior to putting in my dough ball, as this helps to keep the bottom of the bread from sticking and burning when it is cooked in the oven. After removing the bread from the oven, I always quickly slather in some lard into the oven body and the inside top and wipe it with a paper towel. I then put the closed up dutch oven back onto the coals for a bit to help re-season it. Leave it there for a while and after letting it cool down, wipe the inside with a dry paper towel. Nice video. Thanks for sharing.
Thanks for watching. I have implemented some of these tips since posting the video.
My grandma made this every Thursday to last the week.
We called it panic bread or one, two three bread..
You need three cups flour.
Two table spoons of sugar.
One teaspoon of salt.,
Mix it together.
Warm cup of water and bloom pack of yeast in it.
When it blooms mix it with flour and add either more warm water or flour until you get a smooth mix.
Let it set covered in warm area until it doubles (about an hour.)
Knead and add flour until you get rebound in a smooth loaf.
Grease with lard or shortening and bake in skillet , loaf pan or make bunds . Let rise again
375 for about 25 minutes or until brown..
Easiest fail proof bread on the planet..
ferdonandebull can it be made with gluten free dough?
@@Humgin1234 I have never tried to make it with gluten free flour because I don’t have a problem..
I wish I could tell you for sure I think it will rise without gluten but gluten is what gives it body..
So you might be able to do it but just not get that great dense chew this bread has..
@@Humgin1234 Have you tried organic flour? Some people aren't gluten intolerant, but have problems with the chemicals used in the "non-organic" flour.
Natives have been making bannock with only flour, salt, baking powder and water no yeast involved at all, which would be better if you're going camping and can be deep fried or cooked over coals.
Love bannock..my dad showed me how to cook bannock over an open fire on a stick..was yummy.
I have just bought all the flower etc and your video was in my recommended section on youtube. Hence I'm here. Easy recipe, looks mighty tasty. Thank you for the post. M
thanks for the update on how to make bread. It's nice that it only take 20 minutes to bake the bread. But, I don't think I would call it survival bread however,.
You forgot to talk about the mother bread instead of yeast.
Good video.
Thanks for a nice and simple recipe. Not sure why some people are complaining. Most any bread recipe requires a "rest and rise" time, so it's going to take a bit of time but so worth the effort. Nothing like the taste or fresh baked bread smothered in BUTTER (never margarine)! I much prefer food I prepare myself...that way I KNOW what goes into it!!! LOL. For all those "margarine" lovers...try this experient: place a pat of butter on a plate and a pat of margarine on another and set outside. You will notice flies will NOT go near the margarine! Margarine is a man-made product the government promoted to replace BUTTER. Scary!!!
This was how I learned to cook. My first meal on a stove I burnt. If you own a barbeque you should have a fire pit close by to cook everything else. Get a good set of cast iron with air tight lids and then bake
The real name is Journey Cakes... slaves and Blacks been making them for centuries. They just made them smaller. We still make them in the Caribbean. He allowed the dough to stand too long. It dropped and It it became soggy. If should firm and fresh smelling, then move on to either cutting into smaller bread or one big loaf. I guess his way is ok if we are making sourdoughs, I like sourdoughs too🤣😂
Pazzla Solem native Americans make a similar bread
Beautiful! You could use half that amount of yeast with the 3c. amount of flour.
This looks so good. Nothing better than homemade yeast bread & this recipe I plan on trying.
UA-cam recommended this to me!! Thanks for tip! Especially in these current times
Thank you so much for a bread recipe that easy to follow and very taste
This looks delicious! I need a Dutch Oven (10 or 12, I believe you said) but I will make this. Thank you for sharing!
Thank you, I just bought a bunch of flour for this Virus thing just as backup, and this complets the cycle.
Cheers!
Good of you to add in the info about variables like climate, weather and temperature. Make newbies understand how things can turn out different for them and why. Then they know what to adjust for so they can get better results.
Don't let them give you any crap about the butter.
three cups of flour one cup water 1 teaspoon salt yeast lard for cooking 375 temp cook till light brown on top or 15 to 20 minutes cooking time sound hallow
My freind makes bread with flour salt water kned.fry in oil done..and its bloody good too
That’s Indian fry bread
This is essentially the same recipe as English Split Top bread, an excellent hearty bread that also makes great toast. Try replacing 1/3 of the white flour with wheat flour and you get a nice hearty wheat bread.
With flour and water make a dough add a pinch of salt and a pinch of soda. Grey the coals and bake direct on the coals until cooked through, or put into a billy or dutch oven to keep the ash off the bread. This "survival bread" is called "Damper" in Australia and has a long history and pedigree.
We love how people care for each other. Thank you
Yes I'm watching this during coronavirus shutdown.
I watch his video about cleaning a squirrel yesterday. His content is gold!
you maybe interested in the technochemical receipt book pdf :)
There's no bread in the stores because of panic bying so i decided to look it up.
There’s still flour on the shelves where you are? Haven’t seen any in my area in two weeks plus...
Always add your salt after you have mixed in your yeast and water. Salt kills yeast.
Thank you for taking your time to show us this.
Dissolve yeast in water for 10 minutes first you won't need to proof dough for more than 45 minutes to an hour instead of overnight.
I'm glad you used real butter on the bread, because margarine is one step away from PLASTIC. Real butter is good for you.
read up on that before ever saying it again.
@mickey mousey123 I do not eat Kentucky because it is super salty - I eat almost no salt & no sugar except on holidays. So what are you talking about?.......I have not drank soda since about 40 years, when I found out it was poison.
@@LaBoofadora If you like margarine you read up on it, see what it's made of, I already have.
10:26 Yum that looks really good! Real butter is the best! I’ve been in the mood to make bread , and after watching this I know I’ll make some soon!
Wow, sourdough. I love sourdough!. P.S. you can proof the yeast in the water which should be warm but not hot. If it gets bubbly, its good yeast. Then dump water and yeast into the flour :)
The chlorine in some tap water can kill your yeast, or stress it out giving some unfavorable flavor. You can boil your water and cool it down if chlorine is a problem
Also you can just let tap water stand uncovered (clean dish towel to guard against dust). The chlorine will dissipate.
And that's where the UK expression " a member of the upper crust"(meaning well to do/wealthy) comes from. In the past the top of the loaf(the upper crust) went to the more wealthy, whereas the hard and burnt bottom went to the workers/lower class/poor.
Thank you for that information.
It's also called Artisan bread. Been making it for a very long time. You can also add other ingredients to add a bit of interesting flavor. Use your imagination. You don't have to be a prepper to enjoy this kind of easy to make bread. It tastes a lot better than any store-bought bread without all the chemical they add. Just remember that this does not have preservatives so it will go bad after a much shorter time if not refrigerated.
Not sure what they’re doing to bread anymore. But I made a couple loaves last winter when this COVID thing started and it actually kept way longer.
If you smear the round loaf of dough with cooking oil when placed into the dutch oven, it will rise even better and will also be easier to score it with the knife. Also allows easier expansion while baking. Looks delish! Many thanks.
that's why he used Lard.
just a helpful hint: parchment paper or, jus w wooden cutting board works better for kneading the bread. Just makes things easier. I have watched my gramma bake bread for years and that's what she used. Great video!! thanks so much for posting!!!
Thanks for watching.
Pre heat your dutch oven for ten mins. Makes a world of difference.
Awesome, thanks for sharing. The only concern I would have is I believe that you have a galvanized tub that is being used during the cooking process. The concern I have is that galvanized steel gives off toxic odors that can kill a person quickly. Other than that I believe the rest of the process is super. Thanks again!
This process for one, does not get hot enough to cause that issue, and second, we do it outdoors. This is a good alternative if you don't have any other way to shield the oven from the wind.
This video is 4 years old yet the comments are all recent 😂 are y'all tripping because of Corona?
😂you’re here too
The bread looks good. I really like the natural outdoors way of cooking.
Thank you for your video.
I am going to reshare it.
Could you soak beans while baking your bread, then take bread out, and use the same pot for the beans? I'd try. No need to waste a good hot pot. Just an idea I had.
Used to work in a plastics factory. Margarine is half a molecule away from being black plastic.
He said margarine but was using butter.
@@KlassiclyRevampT I know. It just reminded me about what margarine is really close to. That's all. Lol
Truth Forever, Hi!
Thank you for the information.
I've been wondering what has changed in margarine in the past few years. Back in the 1970's just about everyone used margarine for day to day meals. Around 1990 we switched to only butter, because we could afford it. We had financial challenges a few years ago, so back to margarine. First day using it I made toast for breakfast, and the margarine did not melt! I put it in the microwave for 15 seconds, it still didn't melt. That actually scared me. I told my husband to ask around at work, maybe it was the brand we were using. Nope, other people had the same problem. I don't know when it changed, and I don't know why it changed. I'd rather do without anything on my toast than to eat something that doesn't even melt under heat. 8-(
Thank you for letting us know that it's not really “food" anymore.
@@BROUBoomer I haven't used margarine in years. I use butter instead. If you do not want the fat content and milk solids in the butter you can use Ghee. It is a clarified butter. It's cheaper if you make it yourself by slowly melting butter on very low heat and skimming the fat and milk solids off the top. Pour it in a sterilized mason jar and let cool. Doesn't have to be refrigerated either. There are videos on how to make ghee.
Many things we eat and drink is one atom away from being something unedible and/or poisonous if you start to analyze the chemical structures so better stop eating and drinking everything. Take water for example, add one oxygen atom in the wrong place and you have Hydrogen Peroxide.
While the chemistry of food can be interesting it should not stop you from eating or drinking. I do agree though that we have much crap food around us but that's another story altogether.
I've watched a video from an Irish lady who made Irish Soda Bread (which is not as easy as yours) she was saying that when making cuts on the bread before baking was to bless the bread. Apparently it's an old Irish tradition but you said it's to air the bread? to give it space to expand which makes sense.
Yes, it is to break the bubbles, & give the bread "room to grow'. I like this video.
Irish soda bread is dead easy. Look for another recipe for it.
Looks better than what people but in the store any day. When you slathered on the REAL BUTTER........... I almost drowned because my mouth watered so much LOL 💜👍😎
That’s the way I butter bread. My wife not so much. That’s a quote. And
I started making my own bread a few years ago and can't stand store bread now.
@Kathy
The lard made my stomach queezy though. So gross. Baking your bread in a dead animal.
I never put the coals directly under the dutch oven. I alway make a ring around the outside edge of the bottom of the dutch oven. That way the bottom does not get over done. Also for bread I usually use a tall trivot that is about 5" tall.
I used to make a lot of yeast bread. I didn’t want to wait hours for my dough to rise, so I put a cover over the bowl then sat it into my hot car. Does not take long to rise. Keep it watched, so it will not make a mess.
Great idea!
He left his overnight lol he didn’t even try his own bread lol
New subscriber here. I’ve just watched your cornbread video and now I’m hooked. I think it’s about time. I need to learn how to do this open fire cooking survival stuff the way things are going I’ll be binging on your videos….
Enjoyed the video. You would want to score the top of the bread AFTER it has risen the second time. Scoring the loaf (cutting the top) right before baking allows a controlled expansion of the loaf.
Bear ClawAK47: By cutting/scoring top of bread, it also lets the bad fairies out so it can raise properly.
Old Irish folklore.
yep
"Swimmin" in butter. Haha
We try to stick with yeast free but that looks great.
i make a similar bread,i wanted to tell you that if you get “Beano”tablets and add maybe half a tablet for every 2cups flour.when you mix with your water.beano is an enzyme that cuts carbohydrates of flour into smaller sugars,beer brewers and moonshine distillerys have been useing for a while now.it works with bread also.
because of its action on carbs,your yeast are going to be hella active.your rise times are going to decrease.
also i might add if you have a beer or wine makeing supply store,i have found that wine yeast will add flavor and character to bread i like to use champagne yeast.
also take note if you keep a small piece of yeasty dough you can incorporate into your next batch.if you run out of yeast
Excellent! Very nicely done. My aunt used to make homemade breads, rolls, biscuits,etc. This took me back a bit. He breads we're so good that she eventually would sell plates of homemade meals on Sundays.
Thanks for sharing and reminding.
I have a smaller version of that Dutch oven. I may just try it. 😀
Great thanks for sharing. All you rude people who make nasty comments. Just keep them to yourselves.
put a plate on the bottom of the Dutch oven,it prevents the bottom of the bread from burning.
Danke für den Tipp .Das ist eine gute Idee
Interesting. I think Indian fry bread is a lot faster and more versatile for survival tho.
Love Indian fry bread.
I cook this bread, this way all the time! My grand daughter loves helping me
Mix the yeast in a quarter cup warm water and let it saturate for five minutes for a better rise. Egg was for a nice crust.
Putting the recipe in the description box would of been nice so could copy and paste.
I agree, so how much H2O exactly????
@@MarkFaust that held 2 cups
I think I will try this with Almond flour and see how it turns out.
@mike thompson : i use jalepeno and tumeric in my flat bread... the almond flour sounds good too so adding a bit of crushed almond would be easy
I'm going to try this! But I shall be using the gas oven, in my kitchen. I have this serious interest in Hardtack bread and homemade loaf bread. Thanks for post this video!
So going to try this. Can't wait. My wife is a baker and I think she'll be impressed
Those of us who have Celiac you might want to try a different type of flower like flax seed in you or gobando flour and I can't use yeast either so I do have to use baking powder I am going to try this recipe modified it looks good
Liz E Why can’t you use yeast?
@@DurtRhoades allergy
WOW, I Just Found Your Video Can't Wait To Try This 🍞 Bread. Thanks For The Recipe.😃
This reminded me of watching my Mom make bread when I was a kid. I'm gluten sensitive (Which sucks, believe me!), but I'm so hungry now, I'm going to try it with my other flour! Thanks! BTW, that chicken and rice looked good too! I totally get the heat and humidity you're dealing with - I lived in Orlando a while.
If you dip your knife blade in water it wont stick to the knife :) Very nice recipe! BTW, I never put coals on the bottom. The heat transfers to the bottom and you can avoid burning the botton, works perfectly each time for me. Thanks again!
Thanks for the tip
I'm so excited to try this! We purchased a Dutch oven from a yard sale. all my iron skillets were grandma's and mom's. but I'd never cooked outdoors in a Dutch oven so I'm alearnin somethin new. great video! subscribed too. blessings y'all.
Oh man that bread looks wonderful! made my mouth water lol
Dry yeast works far better when it is dissolved in water first. Your bread probably had a strong yeast smell too because you skip this step.