Then we moved to a dry, dry, high-altitude location. Here, bread making is a freaking event. I've FINALLY settled on a method that SORT of works - knead the dough out with the bread machine, then refrigerate, then knead by hand, then pop in the slow cooker for a few hours. That will come out half the time with a decent loaf and the other half the time with an inedible mess, depending on the temp and humidity (which sometimes changes from the start of the process to the end). No thank you. I will make them for special ocassions but I have no desire to do that all day - and the bread here is much cheaper in the stores, so if anything I would be breaking even. But, like a PP said, store bought bread lasts longer, so it's actually cheaper than making a new loaf per day.
I miss coastal living and waking up to fresh bread in the morning...
I also set the bread machine up in the laundry room so the noise doesn't bug me and it's out of sight/mind from the kids who like to press buttons.
DH and I - totally winging life with our four children, DS1 (6.5yrs), DS2 (5yrs), DD (3yrs) and DS3 (1)!
Kali (pka Michelle) ~ crunchy wife to Cory (09/06) ~ Mama to H (03/90) & I (06/92)--both ~ BF for 35 consecutive months ~ x 4
A loaf of bread like that costs 3.99 or more around here, I make it for pennies and love it!
This is my tried and true tortilla recipe just like my grandma makes. Im hispanic and "know" tortillas. I personally dont like store bought ones because they just dont taste right to me, probably all the perservatives.
flour tortilla recipe (1 dozen- stays about 1 week in fridge cooked/freezes fine)
3 C. unbleached Flour
2 tsp baking powder
1 tsp salt
4-6 tbsp vegetable shortening or lard
about 1 1/4 C warm water (NOT boiling)
mix dry ingred. in bowl. cut in shortening/lard until its crumbly. Slowly add the water so dough is soft (shouldnt be sticky). Knead dough for a few minutes. Seperate dough into 12 equal sized balls and let rest. This will cause the dough to get a little dry...you want that.
roll out each ball to a tortilla. Heat on a griddle or pan. It will only take a few seconds to cook on each side. Tortilla will have nice browned spots on them when that side is ready. DO not use a high heat, a small-medium heat will do.
** I use an iron griddle to heat them up but I have also used a larger chicken fryer type pan. These are super yummy with a dollop of butter. I also have a super yummy mexican rice recipe if anyone wants it.
grateful mother to DD, 1/04, and DS, 2/08
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