Recipe 2
``Bread is for the laughter of the workers... Send out your
bread upon the surface of the waters, for in the course of
many days you will find it
again.'' (Ecclesiastes 10:19; 11:1)
Recipes /
Easy 3½ Hour Yeast Bread
I don't know if this is right for you.
Everyone knows there are only 25 hours in a day.
But just what do we do with all of this free time? Making use
of newfound extra time to make bread is a wise choice. I recently
saw bread dough double in volume in 15 minutes, but usually it
happens more slowly than that. Although this yeast bread may not
be quick, I have tried very hard to make it easy. It may be eaten
hot, in which case it may well fall apart, but I believe you will
find the loaf firms very nicely and holds its shape well if eaten
while still elastic. All ingredients are organic and salt is sea
salt, although rock salt is acceptable.
This recipe has grown out of
our experience in making yeast bread for more than 28 years.
First, allow me to say that bread is not a food for people who are
ill. Calcium deficiency causes the stomach to reduce its production
of stomach acid, and this leads to improper digestion of solid
food. In my most humble opinion, the food most acceptable to the
stomach of a sick person is fruit juice, salad, and vitamin and
mineral supplements high in calcium and magnesium--
in short: liquid, fibreless food with highly absorbable
calcium and magnesium and enormous vitamin and mineral content.
It it very hard to overdose on vitamins and minerals. Once a person
is feeling a little better, goat milk is acceptable. Goat cheese is
even better, because the bacteria required to help absorb the food
in the intestine is present. Supplements are not sufficient because
the enzymes contained in "live" food (fresh fruit and vegetables)
are essential ingredients for digestion and vigourous health.
Cooking and pasteurizing destroy vitamins and enzymes and should
be avoided as much as possible.
Goat milk when pasteurized contains calcium but lacks the
necessary enzyme content or the vital factors needed to digest
it. Enzymes may assist by reducing complex molecules to simpler
forms prior to absorption in the intestine. Saliva contains
amylase, an enzyme used to assist digestion of mouth-watering
carbohydrates or when chewed properly.
What many people fail to realize
is that bacteria is necessary for the absorption of food in the
intestine. Yes salmonella, e. coli, streptococci and a plethora
of other `deadly' bacteria are present in
massive quantities in the intestine as essential absorption
helpers!!! Fat people starve while they gain weight, and this
little known fact, of which I am seemingly the originator, is due
to the body's well-known capacity to store fat coupled with the
lack of vital calcium in the person's system. I maintain that in
the absence of crucial calcium, the body stores fat as a
maladaptive response, as the reduction in
stomach acid required to preserve the precious stomach lining
because of the absence of acid-quenching calcium in the tissue
may also be maladaptive.
Milk is good for the stomach lining, as has been common nonsense,
but for a very different reason. The lining needs to be rich in
calcium in its very makeup!
Very healthy people may eat meat whenever they feel a
craving for it. Beef, while potentially very harmful, has a
wealth of nutrients contained within it. Organic beef, like
organic fruits and vegetables, is free of pesticides. Of
course, pork and chicken are available as organic product
also. If you haven't tasted it, believe me they are great.
Besides being free of pesticides though, organic products are
free of genetic engineering. Organic products are produced
using no chemical fertilizers. The product rots more slowly
(but remember rot is bacteria-related) and is stronger in many
ways, including flavour and nutrient concentration.
I am not a health nut. In truth, I eat what I like. But when
a person feels fantastic, they eat different foods from when
they feel terrible. The Bible says the man who is weak eats
vegetables, but the strong man eats everything. So this bread
is for only the strongest and the healthiest individuals.
For the others, I encourage you: Get your health, either get
it for the first time or get it back again, and this time
keep it!
A note on food supplements: many companies lie about ingredients. The reason I know
this is from experience. Some products work, while others do not. Apart from coral
calcium, I use calcium and magnesium in the form of citrates, because I have found
the citrate to be a particularly absorbable form. The citrate is the ion found in
citrus fruit, acidic only before it enters the body, where it forms alkali salts
and thereby helps to make the body less acidic. I feel compelled to mention brand
names only because Bob Barefoot's coral calcium saved my life, and because Natural
Factors calcium and magnesium citrates and chewable vitamin C greatly enhanced my
overall health and kept me on the road to even more vigourous health. In short,
they work! Thanks to everyone who helped me obtain life's vital factors.
This recipe has been adapted and developed over 28 years from
the books Diet for a Small Planet by Frances Moore Lappé
and the recipe `Perfect White Bread' from the New Cook Book
by Better Homes and Gardens. Some nutritional information may
also be found in the book Diet for a Small Planet, but not the
nutritional facts presented here.
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Recipe 2:
Recipes /
Easy 3½ Hour Yeast Bread (or Ask your Doctor)
1 packet traditional active dry yeast (I have always used Fleischmann's)
1 tsp organic honey
¼ Cup 110°F distilled water (no warmer)
2 Cups distilled water, hot to nearly boiling
2 tsp sea salt
6 T organic honey
2 T organic butter
1 T organic butter for greasing pans and hands
1 T organic butter for buttering top of loaves
1 lb organic butter for buttering bread :)
6 Cups organic white bread flour
Place 3 Cups of distilled water into a one quart saucepan, put
the lid on and place on medium heat.
When water is lukewarm, put ¼ Cup of lukewarm water in a
measuring Cup. If the temperature is too hot or too cold, pour
some out and add either warmer distilled water or cold distilled
water as needed to obtain the 110°F temperature required.
Combine yeast with honey in a small bowl, and mix. Add
500 ml (scared ya, sorry that's ¼ Cup) lukewarm 110 °F
distilled water. Water at 110 degrees Fahrenheit is barely warm
to the touch, not hot at all. Place the small bowl in a large
bowl containing warm regular water,
occasionally rewarming large bowl by adding hot water,
not to the yeast mixture, but to the large bowl, in small
amounts. Test the temperature of the large bowl's water by dipping
a finger in it. The large bowl may be slightly warmer than the
yeast mixture in the smaller bowl. I do not put these in the oven,
but I do use bowls which say "oven proof" on the bottom. They are
made of a glass-like material, they are breakable but are opaque.
Allow yeast to grow for 10 minutes, being cautious not to
overwarm.
While yeast is growing to double in size or more, continue heating
1½ Cups distilled water to near-boiling temperature.
While water is heating up, put 2tsp salt, 6T honey, and 2T butter
in a 3 Cup mixing bowl. Add 2 Cups of flour to an empty large
mixing bowl.
When water is hot add 1½ cups distilled water to salt, honey,
and butter and stir until everything dissolves. Add cold distilled
water to make 2 cups water total and to bring the temperature down
to lukewarm. This temperature should not be hot either but is not
quite as critical as the water used for the yeast mixture.
Prepare a surface for kneading dough by sprinkling a little flour
onto a sizable, flat, clean kneading surface (I use a Rubbermaid
plastic rollup surface).
Add the 2 Cups of water containing the fully dissolved
salt, honey, and butter to the large mixing bowl containing
the 2 Cups of flour and stir well with a large wooden
spoon. This is the beginning of the bread dough. Add the 3rd Cup
of flour and stir again until all flour is incorporated.
Add the 4th Cup of flour and now add the yeast mixture from
the small bowl, again stirring well.
Add the 5th Cup of flour and mix with the spoon again to a
cohesive batter.
Add enough of the 6th cup of flour to make dough dry enough
to handle with well-floured fingers.
Dump dough onto kneading surface.
Add the remainder of flour gradually, flouring fingers well and
kneading more flour into the dough until the dough is
silky smooth and still sticky to the touch when fingers aren't
floured.
Dry the large bowl which had the warm tap water in it, and
lightly grease it with butter, putting it in a warm place and
placing the dough in it.
Cover the top of the bowl with a clean dishtowel and let
rise for up to one hour. Punch down dough when doubled in
volume and let rise again for 45 minutes or until doubled.
Remove, cut dough in half, and let the two
pieces rest far apart on a clean board, covered by a clean
dishtowel for 10 minutes.
Form dough into two loaves, greasing fingers well with butter
as needed to prevent sticking, and place in 2 buttered bread
pans. Allow bread pans to sit in a warm place (I use a stovetop
with stove on and off as needed) for 15-35 minutes. The longer
the rising time here the lighter the bread, and this is a dense
bread.
Put pans in preheated 350-400°F oven for 24 minutes,
buttering the top of the loaves using wax paper after
10 minutes.
The bread is done when the bottom of the loaves is just darker
than golden brown and the colour of the loaf is uniform
throughout. Darker (wet) in the middle means cook for 5 more
minutes.
Texture will not be firm when hot, but is more like cotton
balls when just done. When bread is perfect colour when sliced,
butter the top of both loaves one more time to make tops soft
enough to slice in coming days.
This bread will keep for a day or two.
The order of difficulty for food digestion:
(Easy to digest are first on the list)
1. Food Supplements rich in Calcium and Magnesium and Vitamin D
2. Fruit Juice
3. Green Tea
4. Honey
5. Salad
6. Goat Milk
7. Meat
8. Bread
Vitamin D is necessary for proper nutrient absorption
including the vital supernutrient called calcium. Believe
it or not, vitamin D is produced in the presence of direct
sunshine on skin, and is produced by converting cholesterol
in the skin into cholecalciferol.
``Current research indicates vitamin D deficiency plays
a role in causing 17 varieties of cancer, heart disease,
stroke, hypertension, autoimmune diseases, diabetes,
depression, chronic pain, osteoarthritis, osteoporosis,
muscle weakness, muscle wasting, birth defects and
periodontal disease.''
http://www.vitamindcouncil.com/
``In the field of medicine in the year 2006 I have ascertained that:
1) 60% of diagnoses are wrong
2) 60% of the general public are constipated (anal retentive)
3) 60% of patients may be cured by supplementing food with
calcium, magnesium, and vitamin D
May it further be stated that in the field of health I personally
believe:
1) If you look for trouble you will find it
2) Degenerative disease is caused more by deficiency than by any
other factor, and deficiency is rooted in a food production
system which uses genetic engineering, pesticide use, and
chemical fertilizer (mass production methods)
3) Healthy food is only produced by organic methods.
When you take sufficient daily solid food supplements containing
absorbable calcium and other vital factors, you can eat what you want.''
Ward Green
Child, I love you. We love all of our children.
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