Basic Food Storage--French Bread

Bread is the staff of life, but even bread needs to have a little variety to it.  This isn't a recipe blog, and there aren't going to be 40 bread recipes in here.  That would be silly. 

(Update:  Well, call me silly.  But I also wasn't planning to be writing this blog for 6.5+ years.  And by way of information, the latest volume of Good Eats is now available!  Good Eats at the TEOTWAWKI Cafe, Volume 3:  Making the Most of Grains in Your Food Storage includes nearly 200 recipes for using storage grains to make fabulous foods--breads, crackers, horchata, instant oatmeal mix, and so much more.  As always, you can buy it on Amazon.  However, if you'd like to support the Rader family a little more, you can purchase through our online store at https://rader-resources-llc.square.site/s/shop  I warn, it's not a pretty site or sight, but it does the job until I find someone I'm confident can do the job.  Also, it may take 2-3 weeks to arrive, but Amazon isn't delivering that much faster nowadays, so that may not be important to you.)

But it's good to be able to have at least a little repertoire in our post-apocalyptic cuisine, and more importantly, to be able to make a loaf if we're missing some ingredients found in most bread recipes.  This recipe for French bread uses no eggs and no milk.  It tastes just like French bread is supposed to taste--just as if you bought it from the bakery.  And one of the best things about it--it makes a fabulous pizza crust.  (Yes, as a matter of fact, we will most definitely be indulging in some pizza in the exciting times ahead.) 

French Bread
2 loaves

2 tablespoons yeast
3 cups warm water
1 tablespoon salt
6 tablespoons olive oil
4 cups whole wheat flour
4 cups white flour

Dissolve the yeast in warm water with a pinch of sugar.  Add in the remaining ingredients.  Knead 8-10 minutes.  Place dough in a greased bowl and let rise until doubled.  Punch down and divide into 2 (or more) pieces, depending on size of loaves desired.  Form loaves and place on a greased cookie sheet.  Slash loaves 3-5 times diagonally.  Brush with water and let rise until doubled.  Bake at 375 for 30 minutes.

For pizza crust:   After the first rise, divide dough into two or more pieces, depending on the size of pizzas desired.  Roll out dough to desired thickness, top with sauce, cheese, and toppings, and bake at 425 for 15 minutes, or until done.  This also bakes very well in a Dutch oven while camping.