Stores out of bread?

[paulg]

Make your own! Drag out that dusty bread maker and give ‘er a spin.
Did a little shopping yesterday and today. Bread was going fast and the store we visited today had virtually none.
No sweat!
We bought this unit (Admiral branded Zojirushi) during the very last days of the original Montgomery Ward. This was that period, near the end, where they expanded their major appliance line to include Admiral badged electronics and small appliances.
We were looking for fun deals. I bought some shirts that wore like iron. Why not buy a bread maker while we’re at it? It was on sale for a ridiculously low price. It has been a great machine and still works well some twenty (?) years later.

 

[petek]

Ha.. I have Zojirushi as well, and it's making bread as I type this . I normally make all my bread with my Bosch mixer but it needs more than 4 cups of flour to knead properly and I only wanted one loaf.

I bought a few big bags of bread flour and more yeast yesterday just in case.. I noticed the bread at a grocery store near us was pretty low.

 

[ea56]

I’ve been making all of our bread for the past 15 months.  I make No Knead bread.  It’s extremely easy and very good.  I just baked two loaves this morning.  I start the dough the in the late afternoon the day before.  Then the next morning I deflate the dough, turn it about 10-12 times on a floured board with a dough scraper, form it into loaves and let it rise for about 70 mins, and bake for 40 mins in a preheated 450 F oven (preheat for 35 mins so the oven is searing hot).

 

For One Loaf Use

 

4 cups flour

3/4 tsp. rapid rise yeast

1 1/4 tsp.salt

2 cups cold tap water

 

In a 4 qt. bowl whisk the flour yeast and salt together.  With a silicone spatula form a trench around the edges, now pour the water into the trench and with the handle of a large wooden spoon stir the flour into the water at the sides to form a soft dough that is thoroughly mixed.  The spoon handle acts like a dough hook.  Scrape the sides of the bowl to form a rough ball of dough in the bowl, cover with plastic wrap and let it sit 8 to 16 hr.s before forming into a loaf place in a greased  9”X5” loaf pan and let rise 35 mins, then turn on the oven to 450 F and let it preheat for another 35 mins.  Bake for 40 mins.

 

You can use all white flour ( I like unbleached white) or use any where from 1 to 2 cups of whole wheat flour with the white flour in the same proportions, 4 cups  flour to 2 cups water. If you want to speed up the process you can use 130 degree tap water instead of cold and let it rise for about 3 hours or so the follow the rest of the steps.  But I think the overnight rise gives a better flavor, almost like sourdough.

 

Bread made like this only costs about 75 cents a loaf.  I have a West Bend Bread Slicing Guide and I slice the loaves when they are cool, wrap in plastic wrap and store in 2 gallon zip lock bags, one in the bread box for immediate use and the extra in the freezer.  I make 2 loaves a week and use two bowls, one for each loaf, this way they are each exactly the same size, no need to drag out the kitchen scale to weigh the dough like I did before when I made the dough for both loaves in one large bowl.

 

I know this is a whole lot of 411, but if you follow these steps it’s really very, very easy and well worth the little time it takes.

 

Here’s one of the loaves I baked this morning, all sliced and ready to go.   And a photo of all you need to make a quick tasty and easy loaf of bread and the bread slicing guide.

 

You can also use this same dough to make 1 doz crusty dinner rolls, bake for 25 mins on a parchment lined cookie sheet at 450 F with the same 35 min pre heat, and only let them rise for the time you preheat for 35 mins.  They keep for up tp 6 days in a plastic bag, just reheat for 10 mins at 325 F and they taste fresh baked.

 

Eddie

 

[daveamkrayoguy]

Too bad I can’t make my own EGGS:

— Dave

 

[combo52]

Making Your Own Bread

What a great idea Paul, My partner and I just split up and he moved to California and since he had to only eat Gluten Free I had not tried to make bread in years.

 

So I went to the basement and brought up the trusty $15 [ thrift store 20 years ago ] Toastmaster bread maker and started a batch of basic white bread. It should be interesting as the jar of yeast in the refrigerator was purchased in 2010, and the flour was left over from the last big Wash-In in 2016 when Hans, Donald, Keven and others did all the cooking.

 

Hopefully in about 2 1/2 hours I will have something eatable, 

 

John L.

 

[petek]

Eddie, no sugar in that recipe?

 

[countryguy]

John,

If the yeast was purchased in 2010 I doubt that it would still be active...did you proof it? I've used yeast that was not even 2 years old and the bread would not rise.

Gary

 

[ea56]

Re: Reply #5

Petek, nope no sugar.  But I have also made the Whole Wheat recipe with either a 1/4 cup of dark brown sugar, or 1/4 cup dark molasses, and reduce the water a bit to compensate when using molasses.  Its a matter of personal choice, and the recipe is very flexible as long as you keep the flour to liquid ratio 2 parts to 1 part flour/liquid.  I also add a couple of tbls. of vegetable oil to the Whole Wheat.

 

For everyday bread the unbleached white flour sans any sugar gives a sourdough like flavor.  Makes the best toast I’ve ever tasted.

 

I originally caught on to this idea last Christmas when I got a cast iron dutch oven and tried making No Knead Bread in it, which is superb.  I just branched  out from there.  There are also several You Tube videos that I looked at for ideas.  Just type No Knead Bread into you You Tube search and take a look.

 

Eddie

 

[paulg]

John - hope your bread turned out.

Glad you’re back to baking bread. Hope it works out OK.
Today’s breakfast toast was really good. I had forgotten how good homemade bread was.

 

[chachp]

I may get mine down too.

 

<span style="font-family: georgia, palatino;">I have a maker put away too.  I may get mine out too and start making bread again.  Yesterday we went to Sam's, Walmart neighborhood market and Kroger.  We finally found chicken, eggs and bread at Kroger.  Everywhere else the shelves were clean.  I'll tell you that's a reality check when you walk in and see those empty shelves.</span>

 

[appnut]

I went to HEB yesterday morning.  I think I went into shock.  I thought I was in a Communist country.  No T paper--a stocker helped me get the last package out of a case that was being scavengered), not one bag of dried beans; I got the last jar of Jiff Creamy peanut butter; the next to last pound bag of some sort of brown rice, otherwise no rice; scrounged up 3 different types of whole wheat pasta otherwise not hardly any pasta--fortunately I'd gotten several boxes the week before; no bleach; no bathroom spray cleaner; not one jug of water (even distilled water gone and I need that for my CPAP); nothing for salads; not one fresh onion or potato; most frozen veggies pretty well gone, I got what I could to add to what I had.  I bought a huge bag of frozen seasoned tater tots--I've never bought frozen potatoes.  I got there as soon as I could see to drive.  When I turned into the parking lot, it looked like it was 11 or 12 on a Saturday morning.  There was plenty of all sorts of bread type products.  I don't buy canned vegetables. I kept mumbling "you people are effing bat sh* crazy" 

 

I hope as people have overstocked on stuff they don't normally buy, it will begin to balance out again and I'll be able to buy what I NORMALLY buy that most people don't buy.  I still have 3/4 pound of pinto beans.  

 

[mattl]

I haven't bought bread in some time.  My daily loaf  is KA country french, make about a loaf a week.  Occasionally I make a sourdough rye, but in my area it's hard to get rye flour.

 

I'm in Chicago for a few weeks working and bread is hard to get. grabbed then last few loafs of Pepperage farm I found on the shelf. HATE standard with soft bread, but this is passable.

 

[perc-o-prince]

"you people are effing bat sh* crazy"

I second that!

 

Here, TP, hand sanitizer, isopropyl alcohol and disinfecting wipes are gone. However, there's a Dollar Tree in the next town that had cases of TP- people near there are apparently buying with sense.

 

I've heard reports of several stores around this area that are out of many of the things you mentioned, Bob. However, the store I do most of my shopping is only out of the things I mentioned above- those sell out as soon as they're unboxed. Some things are in short supply (tuna in water, mac & cheese... pantry goods). Oddly enough, all they had left for flour was whole wheat or specialty expensive stuff. Regular white or unbleached of all brands was gone, as was all of the yeast, except I did see one package sitting flat on a top shelf so I snagged it for our cousin.

 

It's nuts out there.

 

Chuck

 

[ea56]

I’m so glad that I went to the store last Thurs. before the real panic began.  We can hold out with what we’ve got on hand for at least 3 weeks.  But the fresh fruit, milk and vegetables will be gone in another week, or less.  I have almost 10 lbs. of flour on hand and plenty of yeast, so we can  have bread for at least 3 weeks too.

 

I personally believe that ALL stores should immediately begin to ration all essential items and only allow each customer to purchase a REASONABLE quantity of anything.  This is really complete BS to allow this un rational hoarding, and the resultant gouging on ebay and other venues.  If everyone were to only purchase in amounts that they really need for a 2-3 week period there should be adequate supplies of what everyone needs.   If we are to get through this we all need to pull together and consider whats best for the common good, something American’s used to be able to manage in times of crisis. 

 

Eddie

 

[appnut]

Eddie, all we have are Walmart & HEB for groceries.  And they've both begun posting signs with amount allowed for each purchase.  As of this am, HEB is open 8a-8p.  Walmart 6a-11p.  Local tv station posted a pic of long line at a Waco HEB waiting for it to open at 8a.  Unfortunately, as a post GI surgical patient, TP is very much a necessity for me.  I am going to have to ask my neighbor to keep an eye out for me for both TP as well as distilled water.  She usually orders online and picks up though. 

 

[ea56]

Bob, I didn’t mean to imply that you were hoarding, and I certainly understand that everyone needs TP.  It’s a good thing that your local stores are beginning to put a limit on the quantity of purchases.  This way with luck, there will be enough of everything  for us all to make it thru this crisis.  I hope that you and everyone else stays safe and well and doesn’t experience too much deprivation.

 

In my 69 years I have never before seen anything like this!  I must admit if frightens me more than I ever thought a virus could.  One day at a time, one day at a time, one day at a time!

 

Eddie

 

[DADoES]

 
WM 6:38a had only Sunbeam bread, and plenty bakery/pastry stuff but can't say about bread-type items.

 

[appnut]

Eddie, that thought didn't even enter my mind.  I guess I was simply explaining why that merchandise is so important to me.  

 

[sfh074]

Well ......

 

[ea56]

Bob

its all cool my friend.  I hope that you and all the rest of us will be able the obtain the things we need to get thru this crisis.  We are truly in uncharted territory with COVID-19.

 

One thing I’ve thought of is trying to order some of the things I may need online thru Target.  I believe I’ve seen you post about doing this in the past, and it may be one way to also get thru this.  But I just checked out the Target website and it looks like even this isn’t going to work too well, at least today.  But I bet they manage to get some inventory soon, they need the money to stay afloat, just like we all need our TP and food.

 

Take Care.

Eddie

 

[sfh074]

I would love......

to have a fake version of these pallets in the back of my truck and drive around here in the "TP-LESS" Atlanta area. Every time someone gives me a look I would smirk while shaking my head YES, and give them a big thumbs up.

 

Bat sh-t crazy here in GA as well, I'm sorry to report. Haven't been able to get any TP in a week.  Had to settle for tortillas from the bread isle yesterday at Kroger. Zero bread in an isle that normally runs the full length of an entire isle.

Now that I think about it, tortillas might just have an alternative use that people haven't had to come to grips with yet. LOL[this post was last edited: 3/15/2020-15:26]

 

[appnut]

Eddie, I had planned on that avenue also as a means.  But giving this all some time to ease out a bit.  People cannot continue to buy in panick for weeks on end.  

 

[Ultramatic]

 

 

Yeah. I just pulled out my long forgotten Goldstar bread machine. I already bought the bread flour and yeast over a month ago thinking of the eventuality of bread getting scarce. 

 

Be nice to see everyone's results and if possible post the recipe.

 

 

[chachp]

Go early.......

 

<span style="font-family: georgia, palatino;">They have been saying on the news to try to go when the stores open in the morning because the shelves get stocked at night.  I tried that this morning and it worked.  The shelves that were empty yesterday had some product this morning.  Not fully stocked but there was stuff there.  Like chicken.  All the chicken bins were empty when I was there yesterday but this morning they were stocked again.</span>

 

<span style="font-family: georgia, palatino;">So, if that is an option its another strategy to try.  Our Kroger and Walmart Neighborhood Markets are not 24X7.  Bob if your neighbor is going to try to go to the store advise them to go early.  I don't know if they are rationing and only putting out so much at a time or if they are just having trouble keeping up.</span>

 

<span style="font-family: georgia, palatino;">I'm with you Eddie.  I am 65 and never in my life have I seen this.  I see how bat shit crazy people get around here when they predict a dusting of snow.  But this is something on a level I have never seen and hope to never see it again.</span>

 

[ea56]

Try making my No Knead Bread recipe.  It will keep you occupied while staying home and provide you with a tasty staple necessity, and maybe help take your minds off the COVID-19 crisis for a while.  Plus its fun and rewarding to do.

 

Eddie

 

[DADoES]

 
WM here stopped 24-hrs several months ago for closing 1a to 6a.  Now closing until further notice from 11p to 6a for a bit more stocking time.  I arrived 6:38a this morning, sparse crowd, no TP.  Can't stock what they can't get.  Just observing, I don't quite exactly need any at the moment.

Local grocery chain is normally 6a to 11p. Now 8a to 8p.

My dad is in Bob's situation for TP, wipes, and diapers due to post-colon cancer and other GI issues. The sisters keep them stocked via deliveries.

No 91% isopropyl alcohol, which I need to refresh the supply ... I use it to make spectacles cleaner (50% alcohol, 50% distilled water, few drops of Dawn).  None at WM, the local grocery, or the pharmacy I patronize.  Was @ Walgreens last Thu, didn't see any there but am not intimately familiar with the store layout so maybe overlooked it.

 

[nmassman44]

Ok back to the original topic at hand....Question I have about the No Knead Bread is when it’s in the rise stage for 8+ hours is that on the counter or in the fridge? And is it covered with a towel or plastique wrap? I plan on trying this recipe out shortly. And if one is using a dark nonstick pan remember to reduce oven temps by 25 F and bake for minimal time...

 

[nmassman44]

Ok I reread the post and it answered the burning question of covering with plastique wrap...

 

[ea56]

Mike,

let the dough rise on the counter with the bowl covered with plastic wrap.  It will look like a sponge as it rises and the surface will have lots of small bubbles on it.  And in this instance, don’t reduce the oven temp by 25 degrees when using a non stick pan, use the same 450 F.  The original recipe calls for baking it in a cast iron dutch oven, and we all know that these are heavy, dark, heat retaining pans.  You want that intense heat for this bread.  Be sure to use a silicone or rubber spatula to scrape the dough out onto the bread board, you don’t want to leave any of it behind in the bowl.

 

I tweaked the original recipe in order to get nice loaves suitable for slicing for sandwiches and toast.  I would also recommend looking at a few of the YT videos.  It will help you get a visualization of what the dough should look like and how the procedure goes.

 

To form a nice loaf with this dough, after you give it about 10-12 turns with a dough scraper, pat it out into a rectangle, (using enough flour to keep it form sticking and to make it easy to handle) about 8”x12” and fold 1/3 over the end and then fold the other end over 1/3, like your folding a letter to put into a legal envelope, then fold that over again in half.  Pinch the seams to seal and place seam side down into our sprayed or greased pan.  It doesn’t have to be perfect, this dough is soft and very forgiving.  It should rise to about 1/2” to 1” from the top of the pan before baking, then while it bakes it rises the rest of the way.  After about 20 mins I place a sheet of foil over the top of the loaves to prevent over browning and I bake them in the bottom 1/3 of the oven.

 

HTH,

Eddie

 

[nmassman44]

Good to know, Thanks! The reason I asked about temp is that I have those heavy duty Le Crueset pans that do a great job baking....