581 - Garden Or Grocery Store: eating like a Homesteader No Matter Where you Call Home - Part 1

Have you ever read the ingredients on the bread you buy from the grocery store and thought, “I can’t even pronounce these words! What are they?” Maybe you’d like to take control over what you put into your meals but don’t know where to start?

Start here!

In this episode, Kathi and Roger Lipp discuss what they have learned on their homestead journey about getting closer to the source of their food and what goes into the meals they prepare. As they continue to celebrate the release of Kathi’s new book “The Accidental Homesteader: What I’ve Learned About Chickens, Compost, and Creating Home”, Kathi and Roger share ways we can all eat like a homesteader even if we don’t have a garden.

For example:

• Making your own bread (Keep scrolling for recipes!)
• Making your own cake & brownie mixes
• Making your own cheese (Kathi and Roger are in LOVE with her homemade mozzarella cheese.)
• Canning and preserving your abundance
• Batch cooking and creating Kathi’s favorite fast food swap out: individual serving cubes of soup

Haven’t listened to Part 1 of Garden Or Grocery Store: Eating Like a Homesteader No Matter Where You Call Home? Don’t miss those tips! Click here to listen.

As promised, here are Kathi’s favorite soup and sandwich bread recipes.

Sandwich Bread 1 cups warm water 1⁄2 Tablespoon active dry yeast 2 T honey 2.5 cups all purpose flour, divided 1 teaspoon salt 2 T melted butter, divided

1. Mix the water, yeast, and honey together. Add 2 cups flour, salt and 1 T melted butter together and mix.
2. Put dough on a surface with 1⁄4 cup of flour and knead it for about 5 minutes adding in the other half cup of flour to get a doughy texture.
3. Take your dough ball and put it in a bowl. Cover it with a dishcloth and stick it in the oven with the light on for an hour (it should approximately double in size.)
4. Preheat the oven to 350 degrees.
5. Butter loaf pan. Shape the dough into roughly the size of the loaf pan.
6. Let it double again, covered.
7. Bake for 30 minutes.
8. Let cool slightly on a wire rack before slicing.

Soup BreadPrep time: 12-16 hours (rise time) Cook time: 45 minutes

Ingredients: 1 1/2 cups water, room temperature to warm 1/2 teaspoon yeast 3 cups flour 1 1/2 teaspoons salt

Instructions:

1. Mix all ingredients together in an ovenproof bowl. You may use a stand mixer to combine and leave the dough in the bowl.
2. Cover the bowl with a kitchen towel and place it in the oven with the oven light on. Let it sit undisturbed for 12-16 hours.
3. Remove the bowl from the oven and preheat the oven to 450°F.
4. Line a Dutch oven with parchment paper. You may find it helpful to crinkle the parchment in your hands so it stays in place.
5. Flour a surface and place the dough on that surface. Stretch and fold the dough ball, then place it in the parchment-lined Dutch oven.
6. Use kitchen shears to make three snips on the top of the bread, allowing the bread to expand.
7. Cook the bread in the covered Dutch oven for 30 minutes.
8. After 30 minutes, uncover the Dutch oven and continue cooking for 15 more minutes.

Serve warm, accompanied by salted butter or a mix of oil and balsamic vinegar.

Yields: Dependent on serving size (typically 8-12 servings)

Kathi also mentioned her favorite cheese making kit. It can be found on Amazon. Kathi is not an affiliate of this product.

• Mozzarella & Ricotta Cheese Making Kit | 5 Piece DIY Kit Includes Cheesecloth, Vegetable Rennet, Citric Acid, Cheese Salt, & Cooking Thermometer

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Links Mentioned:

Guest Host: Roger Lipp

Order Kathi's book The Accidental Homesteader here!

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