How I cook A.k.a Learn to be flexible!

Lets face it. Only in a perfect situation are you going to have all the ingredients you need on hand for a recipe. Hubby is always amazed at how I can sometimes come up with my best meals when theres no food in the house. I like to pride myself in being imaginative and not letting something like being out of eggs stop me!

I will have to post tips and tricks as I go but for now Im going to show you an example for our breads that I made two days ago. I have decided not to buy bread unless absolutely necessary. Its much cheaper if you buy your flour and yeast(Store in the freezer) in bulk. As long as you store your flour properly it wont go bad too fast.

I had a few issues… I was out of salt,eggs and did NOT have enough flour!

The easiest issue to resolve first was the eggs. Until my chickens start laying for me this is a quick trick that I learnt from some of my vegan friends. 1 tbsp of flax seed(We always have flax as we use it as a supplement for our horses) ground up with 3 tbsp of of water let stand for 15 minutes will make a great egg replacer. You can do the same with chia seeds as well. My friend does the same with soy flour Im not sure if the mix is the same. Im pretty sure it is though.  I really like the flax as it gives a nice nutty flavour. Chia is better for things you dont want flavored but it can be more expensive.

For the salt well I did something not very conventional. If I had celery salt I might have substituted for that as some people do use this for a more natural salt option. But the only kind of salt I had in my kitchen was garlic salt so in it went!

As for the flour. I threw all my white flour in(About six cups) my mother gave me half her bag of whole wheat flour last time I visited so I threw that in there hoping it would be enough(It was about 24 cups) and it STILL wasn’t enough. So into my non conventional flours I went! I threw in the last of my vital wheat gluten(Its something that helps whole wheat behave more like white flour if your cooking exclusively with whole wheat. And threw in a few cups of Sorghum flour that I had. The bread came out great. The only thing is the sorghum is gluten free so the bread doesn’t toast as good as just whole wheat or white would.  but neither of us have complained. And it isn’t overly garlic flavored(Which wouldn’t have bothered me funny enough)

I followed Perbains recipe as my basic recipe. Here is her video. She is an amazing woman and I love her videos. Hubby and I have been watching her videos for a long time now and they always bring a smile to our faces.

Here is my dough all raised(I did a double batch!)


Punches down and ready to go onto the counter to portion


What a huge piece of dough!


Here are a few loafs and rolls done up.


And a few hand loafs as well.


And into the freezer. Once their frozen solid I move them to ziplocks.


We decided to do one batch of rolls up and cook them right away


All cooked


Served with butter and mozzarella they were delish


This morning we cooked up a loaf as well and it was great. The sides did like to crumble just a tiny bit when toasting but not so much that its not edible


Cut up nice not too dense not too fluffy


And toasted for breakfast with eggs 🙂


In total this double batch recipe made 10 loafs of bread and two pans full of rolls. So hopefully I have encouraged you to go out there and experiment! Recipes are to learn Once your mastered a recipe you can make it your own 🙂


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