I found an awesome bread mix recipe from Chef Tess Bakeresse (Stephanie Petersen) and loved it so much I packaged it in mylar bags for a food storage, no-grinding, already mixed bread option. Find her original recipe here. Her loaves are beautiful. If you struggle making a good loaf of bread then this mix is for you. The ingredients create a dough enhancer which makes a perfect texture. The loaf above was left in the oven too long (I got distracted by my cutie pie grandkids) and it still has a nice texture that will stand up to sandwiches. It is simple to make; I throw the mix, water and yeast in the mixer, walk away and have perfect bread every time.
One package will make 1 loaf of bread, a dozen rolls, hamburger or hot dog buns or a pan of breadsticks. Her version uses high protein white wheat flour but I tweaked the recipe a bit using bread flour because I didn’t want to burn up my wheat grinder and added more 9-grain flour to slightly compensate for that . I keep a gallon Ziploc bag of the mix in my freezer for quick dinner helps and use it often. Here is my mass production version:
12 cups bread flour
4 cups 9-grain flour (9-grain cracked cereal ran through the wheat grinder)
1 cup butter powder (I prefer Thrive brand)
1 cup sugar
1 cup potato flakes (from the LDS Drypack Cannery)
1 cup powdered milk (also from the Cannery)
1 Tbs salt
DO NOT SEAL THE YEAST IN JAR OR MYLAR BAG-the lack of oxygen will kill it.
Add 1 tsp yeast and 1 1/3 cups cool water to 4 cups of mix. Knead for a few minutes and let raise until double. Shape into whatever you want to make, raise again for another hour then bake:
Loaf – 425 degrees for 15 minutes, then 350 degrees for 20 minutes or until done
Rolls, Buns or Breadsticks – 375 for 15 – 20 minutes or until done
Please check out her instructions for more options.
If you have a different brand of butter powder try using 1/2 – 3/4 cups butter powder plus shortening powder to make the rest of the cup to lessen the overpowering margarine taste while keeping the fat content.
This recipe makes enough for 5 packets (4 cups in each packet). When mass producing I only made one batch at a time for more uniform mixing. I purchased bread flour at Costco which was super inexpensive and the only expensive thing in the mix was the butter powder which runs about $30 a can for Thrive. Each #10 can has around 11 cups so that is 55 loaves of bread per can. I used a canning funnel to pour the mix into the mylar bags.
Abbreviate the instructions so the label will fit under a piece of packing tape and don’t forget to write the date on the label before taping. Pack them in smaller totes because they are denser and heavier; a 10 gallon size holds 30 packets. I included a box of bread bags in every other tub. The mixes will last from 3 – 5 years depending on how cool the storage environment is.
I purchase mylar bags from the LDS Drypack Cannery along with the oxygen absorber packets. The bags are thicker and better quality then the ones I found in stores. The bread mix needs only a half bag so cut the bags in half long ways and seal the long ends closed and the funnel fits nicely in the top. The mylar bags were .30 cents each and oxygen absorber packets .10 cents each. Using only half of a bag makes packaging .25 cents each loaf.
Bread mix packets make meal organizing easier because of the versatility.
1 can Manwich +1 pint hamburger+1 pkg bread mix (hamburger buns)=1 complete Sloppy Joe dinner w/veggies in the Manwich (the veggie thing might be a stretch)
1 pkg bread mix (bread loaf)+1 block waxed cheese+1 carton stabilized cream (butter)+1 can tomato soup=grilled cheese & tomato soup, a wonderful comfort food for stressed out kids in an emergency
Isn’t that awesome!!
P.S. DON’T FORGET TO STORE THE YEAST!!! (keep it in the freezer)