Solar Cooking: Bread
Lots of rain and clouds these days, but the other day was sunny, so you get another solar cooking post! This time I made bread.
Here’s my recipe for two loaves:
- 2 cups warm whey, water, or milk (I use whey because I have lots of it from cheesemaking.)
- 1 tbsp. baking yeast
- 2 tbsp. sugar
- 6 cups flour (I use ⅔ whole wheat and ⅓ unbleached white because that’s how Dan likes it.)
- ½ cup soft butter
- 1 tbsp. salt
Warm the whey (water or milk) until it’s warm to touch but not hot. Pour into a large bowl and sprinkle the yeast over the liquid, then sprinkle the sugar over the yeast. Allow the yeast to start bubbling.
Yeast proofing in the bowl |
Ready to turn out to hand knead and shape for the pans. |
Stir down and add another cup of flour. Mix by hand, adding flour until the dough is pliable and no longer sticky. Turn out of the bowl onto a floured surface and knead for a while by hand.
A nice elastic dough. |
Divide the dough in half and shape it for the baking pans. Allow it to rise in the pans in a warm place until double in bulk. In the meantime, position the solar oven in the sun and let it preheat.
The loaves have risen nicely and are ready to bake. |
I mentioned in my Solar Cooking: Brown Rice post that cooking times for a solar oven are variable. Several passing clouds darkened the sky and lowered oven temp, so it took about two hours to bake my bread.
Ready to come out of the oven? |
Food cooked in a solar oven doesn’t brown as much as it does in a conventional oven, so how do I know when my bread is done? When it’s internal temperature reaches 190°F (88°C).
Yes, ready to come out of the oven. |
Two sun baked loaves of bread. |
Nicely textured, ready for toast or sandwiches. |
Between our homegrown wheat and baking in the solar oven, it’s the best tasting bread I’ve ever made.
Source: https://www.5acresandadream.com/2020/09/solar-cooking-bread.html
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