Ingredients like salt, water and vinegar as opposed to milk, sugar and butter can also inhibit mold growth, but here again it’s a matter of days at room temp.
Some people have reported that allowing dough to rise in the refrigerator overnight after being carefully wrapped can inhibit mold growth. Once again, it only adds days to the shelf life.
This is actually the most significant technique for extending bread shelf life. (See recipes below.)
The Bread Shelf-Life Scorecard
Here’s a quick overview of bread shelf life. These are estimates from various sources, and the factors affecting bread spoilage can vary as we’ve already discussed.
- Pantry – 3 days.
- Refrigerator – 1 week.
- Freezer – 1 month.
- Homemade white or wheat bread.
- Pantry – 3 to 7 days.
- Refrigerator – 1 week.
- Freezer – up to 2 months.
- Store-bought bread (with preservatives).
- Pantry – 5 to 7 days.
- Refrigerator – 1 to 2 weeks.
- Freezer – 3 months.
- Sourdough bread.
- Pantry – 7 to 10 days.
- Refrigerator – 2 to 3 weeks.
- Freezer – 3 to 4 months.
- Matzo bread.
- Pantry when stored properly up to 2.5 years.
- When stored properly in an enclosed container 5 to 10 years.
The clear winners for long-term shelf life are matzo bread and hardtack. However, they do not present the typical, soft texture that we typically associate with bread. But in a situation requiring a long shelf life, they can fulfill the bread function as a foodstuff and actually taste pretty good. Here are the recipes:
Basic Hardtack Recipe
http://gerdon.tv/A piece of hardtack from the Civil War was determined to be not only preserved, but edible. The thing you need to know about hardtack is that it’s more of a thick, hard cracker and needs to be soaked in milk, water, broth or coffee to soften it up. This is an unleavened bread that was often present on old sailing ships crossing the oceans. Our pioneer ancestors, in addition to soldiers in various wars and skirmishes, ate it often.
- 5 cups of flour.
- 2 cups of water.
- 3 tsp. of salt.
Mix the flour, water and salt together, and make sure the mixture is fairly dry. Roll it out to about half-inch thickness and cut it into 3-by-3 inch squares; poke holes in both sides. Place on an ungreased cookie or baking sheet, and cook for 30 minutes per side at 375-degrees Fahrenheit.
When done, let it dry and harden for a few days in an open space like a countertop. When it has achieved the consistency of a brick, it’s fully cured. Store it in an airtight container or bucket. To prepare for eating, soak in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added.
Basic Matzo Bread Recipe
Matzo bread is the unleavened bread from the Bible that sustained the Israelites across their travels and wanderings. It, too, is more of a cracker than a traditional bread but can be eaten without soaking in liquid like hardtack. The top end of the shelf life for matzo bread is two and a half years when stored in a dry place.
- 1 cup of all-purpose flour.
- 3 cup of water (and more if needed).
- ½ teaspoon of kosher salt.
- 1 teaspoon of olive oil.
Move an oven rack near the top of the oven and preheat it to 475-degrees Fahrenheit. Preheat a heavy baking sheet in the oven.
Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes. Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball. Remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin.
Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.
With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the bread over and bake an additional 2 minutes, until the matzos are lightly browned and crisp.
Have you ever made matzo bread or hardtack? What tips would you add? How do you extend the shelf life of bread? Share your thoughts in the section below:
This Article Was Originally Posted On offthegridnews.com Read the http://www.fernziele.info/run-lola-run-essay/