There are so many things we can do ourselves to save some cash in the kitchen. But one of the major road blocks is simply thinking it is too big of a task or that we couldn’t possibly possess the skills to get the job done.
Which is why I am starting a series here called You Can where we will bust the myth that you don’t have the skills, the time, or the ability to do make basic foodstuffs for yourself.
Today I thought we’d start with the staff of life: bread. Most of us consume bread in one form or another whether it comes as a loaf or a tortilla. And most of us are paying a lot for a semi-decent loaf of bread these days.
But while many are intimidated by the bread-making process, it really isn’t as hard as it sounds and there are easier breads that don’t even involve yeast that you can get started with today.
Quick Breads
Quick breads are some of the most basic and, well, quick breads to make. They involve leavening like baking soda or baking powder instead of yeast. Those that fall into this category include sweet breads like banana or pumpkin as well as more savory breads such as a brown or Irish soda bread, cornbread, or good old biscuits.
Some of my favorite recipes that take minutes to whip together and less than an hour to bake include:
Tortillas
Similar to quick breads in that they do not contain yeast, tortillas have been eaten for a very long time. They are wonderful in that they require no oven and only need to be pressed, rolled, or patted out.
Wheat tortillas usually include a fat and once mixed and kneaded slightly are rolled out and cooked quickly over a hot griddle.
Corn tortillas are even simpler in that they only contain corn flour (masa harina), water, and salt. This dough is allowed to sit for five minutes and then is pressed using a tortilla press or, if like me you don’t have one, a heavy skillet or cutting board.
Yeast Breads
I know that yeast and kneading and proofing are all scary words if you’ve never baked bread, but yeast breads truly are simple to make, and while they take a bit longer to rise the hands-on time is not that much.
Yeast breads usually start with yeast and warm water and a sweetener being allowed to “proof” for a few minutes. Proof here literally means sit. This is then mixed with flour, water, and salt in the most basic of recipes.
Once the dough comes together you will knead or move the dough back and forth with your hands (or a mixer) until the gluten has developed. This is then left to rise once or twice, shaped into a loaf, and baked. There are also no-knead bread recipes that are super simple.
So I would encourage you to start with something simple like a quick bread or tortilla and work your way up to a lovely loaf of sourdough bread. I think it will be a hit with your family, and save you dough in the kitchen.
