pebblerocker: A worried orange dragon, holding an umbrella, gazes at the sky. (Default)
[personal profile] pebblerocker
By request: this is a bread recipe I've been making for about 20 years. This version is scaled to fit my new bread tins, which measure 22 x 12 x 7 cm. It's pretty flexible and can be scaled up or down and made with variations.
Read more... )
kaz: "Kaz" written in cursive with a white quill that is dissolving into (badly drawn in Photoshop) butterflies. (Default)
[personal profile] kaz
I come from a culture that puts a lot of weight on bread, grew up in a household where my dad baked some every week and had always been sad about the fact that disability put baking my own totally and utterly out of reach - too complicated! too much washing up! way too many spoons considering cooking pasta was too much effort most days! Imagine my surprise when I discovered no-knead bread, which is so simple I've been able to make it once to three times a week for months. Part of me is still boggling at this.

I know a recipe's been already posted in this community, but this is one I've streamlined for accessibility purposes. Of particular note: you do not need a cast-iron pot or Dutch oven or the like for this, a normal rectangular bread tin is enough - I use a silicone one, which is very light and also easier because it means I don't have to grease it. Less heavy lifting, preparation, and complicated dumping things into very hot vessels ftw.

Recipe )

Notes )
lauredhel: cut freshly-baked bread (bread)
[personal profile] lauredhel
Now that the weather is starting to cool down, my thoughts turn to soup! And bread!

This is a really hearty crockpot soup, with ham, ham stock, split peas, barley, and vegetables. It is yummy the next day, and freezes beautifully.

Accessibility notes: The vegie prep takes energy if you can't access pre-sliced vegies, but could be done in advance (e.g. the night before), or using a food processor. The frying-off of the vegies isn't essential; it does improve the flavour, but if you need to the raw vegies can just be thrown into the crockpot. Homemade stock or bought stock are both fine.

With full modifications (pre-sliced veg & bought stock), the only washing-up is your crockpot and spoon, and standing/stirring time is very minimal. If you do the whole lot yourself, you've also got your knife and cutting board, a frying-pan and stirring implement, your stock bowl, and the crock you cooked the stock in.

Substitutions: You can substitute pretty much anything. Leave out the vegies, use different ones, use a different meat or vegetarian stock. Soup is very forgiving.

lots of pics behind the cut, includes meat pics )
neqs: Two puppies inside a heart. (Default)
[personal profile] neqs
First time posting here, hi! *waves nervously*

I call this bread, but some parts of the world would call it a muffin. It's is very quick to make and IMO delicious, but pretty it ain’t, so I’m not sure how well kids would like it. Serves one person (or two if they’re not very hungry).

1 tablespoon of butter
4-5 tablespoons (0.7 dl) of dry ingredients of preference (I use one part flour, one part bran, one part wheat germ, one part flax and sesame seeds)
¼ teaspoon of baking soda
1 egg

Equipment needed:
ceramic/microwave-proof bowl
microwave oven
(rack for drying)

Melt the butter in a ceramic/microwave-proof bowl. Add all the other ingredients and mix well with a fork. Heat in the microwave for 60 to 70 seconds. Remove from bowl (just upend) and let dry for 5 to 10 minutes. Halve and eat like a breakfast muffin or a roll.

There’s a lot of room for variations. I originally found this recipe at a low-carb forum, where they used flax seed meal, soy flour, almond flour, and protein powder instead of all the carbs I use.
jumpuphigh: 42 (42)
[personal profile] jumpuphigh
I love this recipe for No-Knead Bread

Pros:  Lack of kneading saves spoons.  Long rise allows for flexibility to accommodate high vs. low-energy moments.  Prep time is quick and easy.
Cons:  Heavy lifting.  (I can use a Pyrex dish during the winter when the rise isn't as great but in the summer I have to use cast-iron in order for the dough to fit.)  If you want bread on Tuesday, you have to start it on Monday.

I love that I can make organic bread for less than US$1 a loaf without too much muss or fuss. 

If your bread is gummy, baking it at a slightly lower temperature for a longer period of time and then letting it sit for at least 30 minutes once it's done baking should solve the problem.  
You can do all of the steps in a large bowl to avoid scrubbing counters.  Just flour the bottom of the bowl for the 2nd and 3rd stages.
You can extend the initial rise by sticking the dough in the refrigerator then pulling it out for a few hours until it is appropriately bubbly before moving on to step 2. 
If you live someplace with low humidity, add plastic wrap to the top of the bowl before covering it with a tea towel.


cookability: A photo of a set of metal measuring spoons. (Default)
Cookability: Accessible Cooking

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