Here’s a nice recipe that uses an easily stored ingredient that you may have in your preparedness supplies (and will want to rotate over time): dried potato buds. It makes a bread with great taste and texture.
2 cups warm water
2 cups white flour
1-3/4 cups whole wheat flour
1 cup dried potato buds
3 Tbs rolled oats
2 Tbs dried milk powder
1-1/2 tsp salt
1 Tbs sugar
3 Tbs vegetable oil
1-1/2 tsp yeast (slightly less at high altitude)
Add the ingredients in the order listed to your bread machine. Set it to the dough setting and let it do its thing.
When the cycle is complete, place the dough in a greased loaf pan. Let it rise for 45 minutes.
Preheat the oven to 425 degrees. Brush the top of the dough with water and spinkle 1 Tbs of rolled oats on top, along with 1/4 tsp of kosher (or similar) salt, as a topping.
Place the bread pan in the oven and reduce the heat to 350. Bake for 50-60 minutes, or until done. (The loaf should sound hollow when tapped on the bottom.)
Remove the loaf from the pan and cool slightly on a wire rack before serving. Like all freshly-baked breads, this one is great served still warm, with lots of butter.
