Easy Beer Bread – No Yeast Required!

Grocery Store Bread Solutions and Substitutions You CAN Bake at Home!

Beer bread is fast and easy to bake and requires no yeast — and excellent substitute for any day, and especially when grocery store stocks are low!

With grocery store shelves rapidly emptying, it’s hard to get your hands on the everyday staples—bread, of course, being top among them.

This easy beer bread recipe is a great solution for when you are running out of bread and the store and local bakery are no help.

Beer bread does not need yeast and does not require kneading.

It needs only minimal ingredients that you probably have on hand, and is good for sandwich-making, as a dinner side, cheese plate partner, toast-maker, and much more.

Your biggest problem will be keeping enough made ahead, as it’s a real fan-favorite!

Some things to know about baking beer bread:
>> Beer Bread does not require yeast
>> Soda, seltzer, almost any carbonated beverage can be used in place of beer
>> Four simple ingredients
>> 2 minutes of mixing
>> 1 hour to homemade bread!
>> Great for sandwiches, cheese plates, toast, & more
>> Basic, cheap beer is the best beer to use to make beer bread
>> You can make self-rising flour from basic pantry ingredients if you don’t have any on hand

NB: Most easy Beer Bread Recipes call for Self-Rising Flour. It’s easy to mix up if you don’t have any on hand. Click this link for easy instructions for making your own self-rising flour for your beer bread, or in fact for any recipe that calls for self-rising flour!




Easy 5-Minute Beer Bread

Ingredients:

  • 3 Cups self-rising flour
  • 3 Tablespoons sugar
  • ¼ Cup melted butter, divided
  • 1 Can beer (equal to 12 ounces, or 1 ½ cups)

Directions:

  • Preheat oven to 375 F.
  • Grease a 9 x 5 bread loaf pan (if you do not have a 9 x 5 pan, use whatever size you have—just know that you may need to adjust baking time up or down accordingly).
  • Melt the butter.
  • Combine the self-rising flour and sugar and stir through to combine.
  • Pour in 1/8 Cup of the melted butter (equal to 2 Tablespoons).
  • Pour in the can of beer.
  • Mix through until evenly combined. Try not to over-mix the batter, as this will “deflate” the beer’s carbonation and restrict the rise. It should not take more than a minute or two to mix the batter. Some lumpiness is normal when mixed.
  • Pour mix evenly into prepared bread loaf pan. Pour the remaining 1/8 cup melted butter over the top of the batter.
  • Place in oven and bake at 375 F for 45-50 min. To check if done, insert a toothpick about ½ to ¾ inch in. If it comes out clean or with few crumbs clinging to it, the loaf is done. It should be golden brown on top.
  • Remove from oven and cool for 5 minutes on a cooling rack. After cooling, invert the loaf to remove from the pan and cool before cutting and serving.
  • Enjoy!

A Couple Beer Bread Baking Tips & Ingredient Substitutions:

Beer bread typically has a crisp, crunchy crust due to the butter poured over it before baking. If you prefer a softer crust, mix ALL of the butter into the loaf and do not pour any over the top.

If you do not have beer, or prefer not to use it, you can substitute other carbonated beverages or sodas, such as Coca-Cola, Sprite, seltzer or tonic water. Some bakers have even created interesting flavored beer bread versions with things like Mountain Dew and Cherry Coke.




What’s the Best Beer to use to Make Beer Bread?

As for what type of beer to use for beer bread, you don’t need to overthink this. Use what you have—especially if you’re making beer bread just because you can’t find bread in the store and you need a quick and easy bread substitute!

That said, some darker beers can lend a deeper flavor—try dark ales, porters, Guinness, brown ales. Lite beers will make a lighter, whiter, bread.

The yeastier-tasting the beer, the more similar to a “real” traditional white yeast bread it will taste; but aside from taste, it’s the carbonation in the beer that is bringing the rise to the leavening agents in the self-rising flour, and you are not actually relying on any yeasts from the beers (which by the time of bottling is gone anyway).

Many, many people who make beer bread regularly have this to say about what beer to use for beer bread:

Don’t waste the good beer!

The difference in flavor is not all that perceptible, in the opinion of most beer bread bakers.

And so, it makes sense that you would use the cheapest beer you have on hand, or maybe the beer you don’t care for that got stuck in the back of the fridge.

And that, my friends, is all there is to baking easy beer bread at home–a simple, time-saving solution to bread shortages, or just a good, plain handy, helpful recipe to have on hand for delicious bread any time!

These easy homemade bread recipes are a great way to overcome bread shortages, too! Learn a new old trick that will ensure you never have to fear the bread aisle again!

Those of you with stand mixers might want to check this popular, well-loved bread-baking book, too!

*This post contains affiliate links to helpful books and products, at no additional cost to the reader/purchaser. This will take you to secure login and purchasing via your personal Amazon account. NO personal information is shared with this website from Amazon. Links such as these help to support and maintain this website. Thank you for clicking through to purchase these products!

How to Make Self-Rising Flour from Pantry Staple Ingredients

No Self-Rising Flour On Hand? No Problem!

Self-rising flour is useful in many recipes. It’s not something that everyone always has one hand, though.

It IS something that comes in very handy when you want to make something like Beer Bread or one of countless other recipes that call for self-rising flour. And if the recipe asks for it, you can’t just directly substitute self-rising flour for all-purpose flour, because there is a difference. (Namely, that self-rising flour already has rising agents like baking powder built in.)

So when you need it, you need it.




The good news is that self-rising flour can very easily be mixed up in minutes from regular, everyday ingredients any baker at any level is sure to have on hand.

Here is a quick and easy “substitute” for self-rising flour.

Substituting Self-Rising Flour: Make Your Own at Home


Very quickly, here is how to make self-rising flour if you don’t have any. Use it for quick breads, for biscuits, dumplings, muffins, or any recipe that calls for self-rising flour!

Self-rising Flour:

Simply sift the following ingredients together:

  • 2 Cups white all-purpose flour
  • 1 Tablespoon baking powder
  • 1 Teaspoon salt

Double, triple, or more to make as much homemade self-rising flour as you want to have on hand. Store extra in an air-tight container and keep away from moisture.

Keeps as long as a normal flour or self-rising flour should!




Make Elderberry Jelly from Dried Elderberries!

Elderberries may be hitting the mainstream now for their promising antiviral benefits, but the truth is that a lot of us homesteading and country types have had a relationship with elderberries for a very long time. Elderberries were always a part of our late-summer preserving in my mother’s and my grandmother’s kitchens.

Blessed with Abundance…Smells Like Childhood

elderberries on stem

If you grew up with elderberries, you’re sure to remember the rich smell of it processing. In my house it was always in the form of jelly. I recall it as a fruity yet rich, deep, earthy flavor, actually something of an acquired taste for me as a youngster, but which I grew to appreciate even more as an adult. We were blessed both on our property and my grandparents’ property next door with an abundant grove. Over the years, though, many of those bushes fell away, probably choked out by more dominant growth, and so, too, did my knowledge of elderberry as a prime food source.

I understand that a few bushes remain and I’ll have to go scouting for some cutting to root for planting elderberries here on the homestead (not that I don’t have native elderberries available near me, and in fact I have plenty of local cuttings, but there’s something about owning a piece of grandma’s elderberry bush that draws me).

Elderberry Knowledge Lost & Re-Found

At some point about five years ago I was reminded of elderberries once again. I think it came to me when we started making homemade wines with the fruits of our land and started looking at things other than grapes to make wine with. An older gentleman at the gym made mention to my husband, who made mention to me, and there was my head-smack moment. Elderberry is the PERFECT flavor for my husband! He’s not much of a sweets-eater, but elderberries are not sweet, and nor are most recipes that use elderberries. Earthy and balanced, he’d love elderberry anything, and I should have thought of it years before. In a wine, elderberry tends toward dark, heavier and dry, and not very sweet. exactly what he’d want. That gentleman sent him home with a bottle, and the rest, well, it’s homemade wine history.

Making Elderberry Jelly from Dried Elderberries

how to make elderberry jelly from dried elderberries

I did, however, manage to convince my husband to let me use a small portion of our first elderberry forages for a batch of jelly. And on this, too, he soon became hooked. Elderberry jelly recipes are pretty basic, and not too involved. The problem is often finding elderberries in season to make them…or being willing enough to spare from the wine for the jelly!

Recently, however, I chanced across a post from an herb and spice company, Frontier Co-Op, that I frequently order from online (usually through Amazon because it gets around their high wholesale minimums). I order from them primarily for ingredients for my homemade elderberry tea mixes. But Frontier had recently shared a post on How to Make Elderberry Jelly from Dried Elderberries. This is a brilliant, simple elderberry jam recipe made from dried elderberries, so you can make it at any time of the year.

One More way To Get Our Daily Dose of Elderberry

Especially in the winter months (but really all year long), we try to incorporate elderberry into our daily diet. We do it for the immune support, the antioxidants and antiviral benefits, the high vitamin and mineral and overall strong nutritional profile, but mostly, we use it for the taste of elderberry. It’s simply delicious! We enjoy elderberry in wine. We enjoy it mostly in tea–it’s not hard to make a tasty, relaxing cup of elderberry tea a part of your daily habit. But we enjoy elderberry in other ways, too; like that jelly and like syrup for yogurt and summertime spritzers.

In the end, I believe we can get far with small changes to our daily diet and a return to traditional, wholesome, nutritional foods like elderberries. The challenge for us in this modern crazy age is finding the ways to incorporate those good foods. Simple recipes like this elderberry jelly that are easy–and delicious!–to use every day make eating well and harnessing the power of healthful traditional foods that much easier. I hope you, like me, SHARE and ENJOY this handy elderberry jelly recipe!

Clean Bread for Busy People

No-Knead Bread is the Easy Solution for Preservative-Free Homemade Bread

I’m actually not sure why no-knead bread is just now becoming trendy in clean home-baking. It is the absolute simplest bread to make. It requires the most minimal of ingredients. It takes almost NONE of your precious, limited time. No-knead bread is clean and preservative-free, and a myriad of recipes means that you can easily choose one to fit your health, diet, or culinary goals.

no knead bread recipe

Really. There’s just no downside to no-knead bread.

For busy people today (and who isn’t!?), no-knead bread is THE solution to problem of being able to put home-made, quality, reliable, knowable goodness on the table, with a side of holy delicious and nostalgia!

No-Knead Bread: The Time It Takes

So, what is it that maybe scares people from making cleaner, better no-knead breads at home?

If one had to guess, you could suppose it’s that it takes a long time to make no-knead bread. Hours, in fact. OVERNIGHT, in fact. Or rather, at least 6 to 8 to 12 and maybe even 18 hours!

no knead bread rising

Who in the world has that time today!?

We all do. Because here’s the thing. The “time” it “takes” to bake no-knead bread is not hands-on time at all. It’s almost completely in rising—a slow, sourdough-like rise time (without the hassle of maintaining a sourdough starter) with a moist, soft sponge, that pretty much doesn’t even get your hands dirty. You’re literally only talking maybe—MAYBE—5 minutes of measuring and mixing (if you drag it out), and then covering the bowl, forgetting about until the next morning, or the next afternoon, or whenever you have the time, then a quick dump-and-shape-up with a little more rising while the oven heats up, and around 45 minutes of baking.

All told, you’re looking at a maximum of 15 minutes of hands-on “labor.” The rest of the time, you could be soaking in the bath, working, running your kids around endlessly, or reading a book for all the bread cares. You see where I’m going with this. No-knead bread doesn’t need us, either.

So,

How Long Does It Take to Bake No-Knead Bread?

Here’s a general overview of how long it takes to make no-knead bread (for the typical no-knead bread recipe; the process itself doesn’t vary that much between recipes for no-knead bread):

no knead bread with elderberry jelly
  • Dough preparation: 5 minutes (measuring, mixing)
  • Rising/proofing time: minimum 6 hours, 8-12 recommended, can go as long as 18-24 as life dictates
  • Baking prep (turning out dough, shaping loaf): 5 minutes (maybe?)
  • Final rising (mostly while oven and Dutch oven or baking vessel preheats): 45 minutes
  • Baking time: 45 minutes
  • Total Time: average 9 hours, 45 minutes
  • Total ACTIVE (read: busy, hands-on) time: 10-15 minutes

A Bare Minimum of Ingredients

The time-factor is one of the biggest reasons to bake no-knead bread.

The others? TASTE and homemade goodness, clean PRESERVATIVE-FREE bread, INGREDIENT CONTROL, and ease-of-use (you really don’t need to be a bread baker, or much of a cook at all, to make this bread; basic kitchen skills required—an excellent bread for beginners!).

So,

What Ingredients are in No-Knead Bread?

You’ll probably be floored when you see the list of ingredients for the typical no-knead bread. They include:

  • Flour
  • Water
  • Salt
  • Yeast (about ¼ teaspoon)

Seriously. That is all.

chocoalte chunk cherry almond no knead bread recipe

Now sure, there are no-knead bread recipes with more ingredients. If you’re looking for a more savory or flavored no-knead bread, that’s an option, too. You might find one like a Cherry, Nut, & Chocolate no-knead bread recipe; perhaps a Wheat no-knead bread recipe; you could make a multi-grain no-knead bread; or a Garlic and Herb no-knead bread recipe might be your choice. But even with no-knead breads as delicious- and complicated-sounding as these, the process, and therefore the time involved, remains largely unchanged. You’re talking about a little more preparation and a little more measuring. A few measly more minutes. The results, however, are anything but measly. They’re amazing, quite frankly.

Time-Saving, Clean, Preservative-Free No-Knead Bread Recipes

Now that you’re a little more comfortable with taking on these easy, clean, delicious (so delicious), crusty, chewy, European-style no-knead breads, all that’s left is to find some good recipes to get started.

In Quick-Time Homemade Bread and Pastries, you’ll find plenty. Ten, to be exact. From the basic Dutch oven no-knead bread recipe to the savories with herbs, cheeses, and garlic, to the sweet like the aforementioned Chunky Chocolate Cherry Almond no-knead bread recipe, you’ll find all the bases covered, with plenty to enjoy (and impress!).

easy no-knead bread recipes

So buy the book (you can get it for Kindle or in paperback), bake the bread, and be sure to come back here and share your experience (and your no-knead bread pictures, too!).

Happy Baking & Enjoy!

*This post contains affiliate links to helpful books and products, at no additional cost to the reader/purchaser. This will take you to secure login and purchasing via your personal Amazon account. NO personal information is shared with this website from Amazon. Links such as these help to support and maintain this website. Thank you for clicking through to purchase these products!

Elderflower Mead Wine Recipe: The One Wine Recipe I WISH I Had Included in My Book!

easy home winemaking

This is a recipe that you will not find in my book, Winemaking Made Easy: How to Make Easy Homemade Wine from Grapes, Fruit, & More. And that’s sad, because it’s become my new favorite.

I covet it. I share it only with those I like best, or those who I owe a sizable favor to. Selfish of me? Only for the time being—I didn’t know I would love this wine quite so much. No worries—I’m working on a new (bigger) batch, so that I can be a good human again.

If Elderflower Mead is So Great, then Why…?

This naturally begs the question, if this Elderflower Mead Wine Recipe is really that great, then why would I leave it out of my book?

Local Raw Honey - Homegrown Honey

Simple. I just hadn’t made it when I’d published the book.

I’d played with Elderflower Wine before, but not as a mead (technically a melomel, or perhaps a metheglin, depending on whether you consider elderflower an herb…I’ll leave the semantics to you).

After I finally completed the book and started playing with some new varieties of wine, with my now-adult son taking an interest (and he a beekeeper with a piqued interest in meads in particular), we decided to try an elderflower mead. It wasn’t something I’d done or had finished in time to include in the wine book, but it has since been completed and consumed, completely; with a second (larger) batch quickly fermenting on the heels of the first, very missed, elderflower mead.

How to Make Easy Elderflower Mead (Elderflower Honey Wine)

If you want to make this so, so simple homemade elderflower honey wine (and I really HIGHLY recommend that you do), you’ll first need my original Mead Recipe found in Wine Making Made Easy, which you can purchase securely at Amazon. It’s available for Kindle or in Paperback by clicking on the title.

From there, go to the recipe for Basic Mead. You will find it in one-, three-, and five-gallon recipes. Choose the quantity you want to make, and for each gallon add two cups of dried elderflower.

How to make Elderflower Mead

1. Get the Basic Mead Recipe (Honey Wine recipe) In Wine Making Made Easy.

2. To that recipe, add 2 cups dried elderflower for every gallon of elderflower mead you are making (or 4 cups fresh elderflower when available).

3. Complete the rest of the recipe as instructed, but be sure to strain out the solid elderflowers after about 7 days.

Where to Buy Dried Elderflower

You can buy dried elderflower easily in bulk on Amazon—click this link for the source I use, an economical, high quality dried elderflower that I use both for elderflower wine and for elderberry and elderflower tea recipes. When in season, you can also use fresh elderflowers (actually I recommend it, but it’s a bit of a limited season, can be difficult to find the flowers in great enough quantity, and it’s so hard to wait—I make some elderflower wine and elderflower mead from fresh flowers while in season and some from dried elderflower during winter and the rest of the year and in fact if my fresh supply is running a little short, I add a bit more dried elderflower to make up the difference).

What Does Elderflower Mead Taste Like?

If you’ve ever had one of the popular elderflower liqueurs (like St. Germain or St. Elder), or if you’ve been lucky enough to have made your own infused elderflower liqueur from some great elderflower liqueur recipe you’ve found, you’ll recognize Elderflower Mead as being quite a lot like that. It’s pleasantly sweet, but not too sweet, with a delightful nose of elderflowers, often described as having a “Muscat” taste similar to Moscato wine. I swear it’s worth making the wine just to breathe in its delicious scent!

elder flower, elderflower for mead or elderflower tea

Though I’ve thus far only enjoyed this as a wine, I’ve imagined many times that it would also make a delicious wine spritzer with a little plain seltzer water—something to look forward to this summer with a little ice and warm sunshine! In fact, I think it’s time to start another batch of my favorite Elderflower Mead now, so I’ll still have some left for summer spritzing!

If you make this elderflower mead, I’ll be eager to hear about your adventure—please come back to share how your wine turned out!

>> Don’t forget, you’ll need the Mead recipe first—click here to get it.

>> Here is my go-to source to buy dried elderflower.

>> Here’s a handy link to the yeast I use to make this elderflower wine.

*This post contains affiliate links to helpful books and products, at no additional cost to the reader/purchaser. This will take you to secure login and purchasing via your personal Amazon account. NO personal information is shared with this website from Amazon. Links such as these help to support and maintain this website. Thank you for clicking through to purchase these products!

Winter Winemaking for Easy, Enjoyable Homemade Wines

We usually think of home winemaking as a summer or early fall project, primarily because that is the time of year when grapes, berries, fruit, and other country winemaking crops are being harvested. But the warmer months are certainly not the only time of year right for making homemade wine. In fact, for many of us, winter is a far better time for making simple, delicious country wines at home.

–> Make wine in winter when you have the TIME!
–> Frozen fruits and berries are excellent, easy winter winemakers.
–> Meads, metheglins, and melomels can be made fresh at any time of the year.

Why is Winemaking in Winter Better?

To be sure, winemaking is a great hobby any time of the year, and in-season when the produce is fresh can turn out some outstanding wine. But making wine in the winter is better for one major reason: In winter, we have time.

There’s really nothing like a good homegrown or locally-sourced crop of fruit or berries. The ripeness, the freshness, the variety, the flavor…it just can’t be beat. Even when preserved, these are characteristics that come through in your product. The fact that local and homegrown produce goes from vine to freezer (or whatever your preservation method of choice may be), means that the produce experiences less stress and degradation in its “travel” to you.

The problem that many of us have is that time is a very in-demand commodity in the warm months. Vacations, activities, pressing preserving of fruits and crops, so many other landscape and maintenance issues that demand our attention…it all adds up to finding yourself with many great options, the best of intentions, but only so much a body can do. Sometimes, something has to give.

In winter, though, we slow down. Sure, time is still a precious resource, but we seem to have more of it. Frankly, at this time of year we are more apt to want to spend it inside on a project of interest. And so, winter can be the perfect time to take on something like making easy, simple wines we can enjoy in just a few months and throughout the coming year.

What Produce is Best for Making Wine in Winter?

What holds a lot of people back from making wine in winter is that we think wine must be made with fresh fruit and produce. This really is not at all true. Yes, there are tastes and nuances that can only result from making wine with a product that just came out of the patch or vineyard, but there are also benefits to making wine from fresh-frozen, preserved fruits and berries:

  • Frozen produce is often higher in quality if it has been quickly prepped and preserved, especially as opposed to summer produce that has had to sit and wait for us to have the time to deal with it, and perhaps experienced a loss of quality in the meantime.
  • Frozen fruit can be easier to handle, because the freezing and thawing process actually does a lot of the work of crushing and preparing the produce for you.
  • Frozen fruit and produce, whether your own fresh-frozen harvest or frozen purchased at a local grocer, is already prepped, peeled, cleaned, and ready to go, making short work of putting a batch of homemade wine together.
  • Good fruit is readily available in both fresh and frozen forms at local grocery stores throughout the winter months.
  • With the variety of produce available through good grocers, you can make wine out of all sorts of fruit and produce, including some that you might not otherwise be able to grow or access locally.

More Than Just Fruit Wine

Don’t make the mistake of thinking that winter winemaking is limited to only frozen fruits, though. Many things are excellent winter winemakers; top of the list is, in fact, one of the easiest possible things you can make wine from, straight from Mother Nature’s most ambitious of helpers:

Homegrown Honey for wine

Honey is PERFECT for Winter Winemaking!

• Honey! Mead is wine made from honey and is quite possibly the BEST ingredient to make real, natural wine in the winter, solely for the reason that there is no difference between fresh-harvested honey or honey you tap a month or two or three later. Mead (honey wine) can be made very sweet or just barely so, and so can easily be made to your own taste when you make your own.
• Flavored meads are also perfect for winter winemaking. Technically called melomels (mead flavored with fruit) or metheglins (herbed/spiced meads), nicely-balanced flavored meads can be made with ingredients such as dried elderberry or elderflower, citrus, spices, apples, berries, or other frozen or fresh fruits of virtually any imaginable variety.
• Frozen or preserved fruit juices you may have put up earlier in the year are also ideal for making wine in the winter. Maybe you put a little something aside to enjoy later? Or prepped some juice that you never had time to make into jelly? That juice is just the perfect thing to make a homemade wine with!

What Other Options are there for Winter Winemaking?

But wait, there’s more!

Yes, there are still other products and ingredients that you can use for winemaking in the off-season. These are ingredients you can find readily either at your local grocery store or through winemaking suppliers, online and off:

• Juice from concentrate. Yes, you can actually make some fun homemade wines with frozen juice concentrate from the freezer section of your grocery store.
• Vintners juice. Vintners’ juice is concentrated fruit juice designed for winemaking. It is sold in bulk sizes ideal for making wine at home, and is a perfect base for making wine in the winter. You can add fresh or dried fruits or berries to vintner’s juice to make a more robust and flavorful wine, or you can simply add ingredients to the juice to ferment it.
• Rehydrated dried fruit and juice. Similar to how you might rehydrate a dried fruit or berry for cooking or juice-making (such as for elderberry syrup from dehydrated fruit), you can make a juice from dried fruit or berries and then add the necessary ingredients to ferment that juice into wine. It’s a fair option that works best for smaller batches (around one gallon). The juice can benefit from further flavoring by adding more dried ingredient into the batch when preparing for the first fermentation.

Is Making Homemade Wine Hard?

In a word? No. But it’s easy to see why home winemaking has that reputation.

The reason?

Winemaking has entered into some very scientific fields, both commercially and for home winemakers. But the truth is that it does not need to be as complicated as it often is. It is very possible to take home winemaking back to the basics the way many generations did before us—before all the added sulfites, preservatives, and chemical profiling. You just need a good resource that steps back from the “rules” of today, and gets you back to good, basic home wine making.

easy home winemaking

There are many good resources online, and a few good books on the subject. In Wine Making Made Easy: How to Make Easy Homemade Wines from Grapes, Fruit & More, you will find instructions and recipes for cheap, easy home winemaking without over-investing in equipment, and without getting overwhelmed with the process (in fact, much or all of what you need you may already have at home!). It’s good, honest home winemaking, taken back to the basics for good, honest, cleaner, preservative-free wine.

Pick up a copy today, and enjoy your new winter winemaking hobby!

New Book! Easy Homemade Bread – No Stand Mixer Needed!

Quick-Time Homemade Bread Easy bread recipes
Now Available in Paperback and on Kindle – Easy, faster yeast bread recipes, no stand mixer needed, Excellent NO KNEAD BREAD RECIPES!

ORDER NOW in PAPERBACK or KINDLE

Now Available: Quick-Time Homemade Bread and Pastries: Real Homemade Yeast Breads, Rolls, and Doughs Made Simple, In Less Time

Another new release! This is the book that makes bread-making easy for those who do not have a stand mixer. The same great time-saving ingredients and technique as the Daily Bread series, without the need for costly large stand mixers (much as we love them, they are pricy!).

This is also a book for those looking for new instant-yeast bread recipes and for those looking for no-knead bread recipes–quite possibly the best and EASIEST bread you could ever bake!


Good bread isn’t especially hard to make, but it does take time. Time that is more and more precious these busy days. It’s a problem for those of us who really want that cleaner, better, nostalgia-inducing, wholesome goodness.

The Solution: A Quicker Way to Make Easy Homemade Bread

A little known fact to many home bakers is that we now have some excellent products available to us that make our bread-baking lives easier. When you know the right way to use them, they make homemade bread-baking time SHORTER, too! With a little adjustment to your shopping list and a solid list of reliable recipes, suddenly you can find the time to bake GREAT breads and treats once again. This book brings the know-how and the recipes. You bring the groceries.

Bakery-Quality Recipes for Homemade Bread and More

Here we cover all the bases for faster, easier homemade bread baking. Armed with this book, and with minimal time investment, you can make traditional white breads, wheat and whole-grain breads, fabulous artisan-style no-knead breads, quick croissants and crescent rolls, homemade yeast donuts, bagels, pretzels, pizza doughs, and more.

Use the “Look Inside” feature for a look at the Table of Contents and a full list of recipes included in this book. Some featured favorites include:

•Farm Hearth White Bread

•Cranberry-Apple Bread

•Old Fashioned Potato bread

•Homestead Honey Oat Bread

•Basically Baguette

•Dinner Rolls

•Rise and Shine Cinnamon Rolls

•Nutty Sticky Buns

•Fast & Easy Herb & Cheese Garlic Knots

•Donuts, Bagels, & Sweet Bread Treats

•No-Knead At All Rustic Loaf

•No-Knead Sourdough Bread

•No-Knead Chunky Chocolate Cherry Almond Bread

•Pita Pockets

•Soft Pretzels

•More and More!

All of these recipes, all of this homemade goodness…with this simplified method, and without tying up all your time! A little modern ingenuity, a little traditional wholesome goodness…a match made in heaven and the best way to eat cleaner, better, breads again!

https://amzn.to/2QysSRP

Many homemade bread recipes, easy sweet roll recipes, simple dinner roll recipes, and no-knead recipes, great for beginners through experienced bakers. An excellent arsenal of easier, simple, real bread recipes to have on hand.

ORDER NOW in PAPERBACK or KINDLE

New Release: Wine Making Made Easy

Here we go again, but a bit of a different path this time!

Once again, I’ve set off to share easier, more simplified, more doable ways to enjoy homemade goods and bring back some of that solid country homesteading knowledge. This time, it’s winemaking at home–easy country winemaking without all the modern chemistry and fuss.

ORDER Your Copy NOW! Paperback or Kindle

Wine Making Made Easy: How to Make Easy Homemade Wine from Grapes, Fruit, & More by Mary Ellen Ward

Winemaking is so complicated! …Or is it?

Home wine making used to be simple. And now it is again!

Our grandparents, and generations of grandparents before them, made excellent wines with minimal fuss, minimal equipment, and no added sulfites or additives. They made them not just from grapes but from all manner of available fruits, berries, honey, and other produce. They didn’t spend a lot of money. They didn’t overwhelm themselves with minuscule measurements and chemistry. They didn’t dwindle down the savings to buy pricey containers for fermenting or for storing. They made wine in tune with the rhythms of nature, with basic equipment.

They made Good. Simple. Cheap. Easy. Homemade Wine!

If you’ve always wanted to make wine but thought the process or investment was beyond you, this is the book for you. This is the book that takes winemaking back to its roots. The no-fuss, no-frills method of wine making that uses everyday equipment you can buy right downtown. This simplified and basic process uses no added preservatives, sulfites, or unrecognizable ingredients. Just good, clean, wine-making for good, clean, fun-making wine!

Amazon.com

Available Now in Paperback and Kindle Versions

Copies are now available at Amazon.com. This is the book for all of you who have thought about making fun, tasty wines at home, but were always a bit scared of the prospect. We’re taking it back to the basics here. We’re taking the fear out of it–and the EXPENSE, too! Order your copy today!

P.S. These are great books for holiday gift-giving!

P.P.S. This isn’t just a book for the summer growing season! Find out how to make wines in the off-season (when you have more time!?) with frozen fruits, honey, vintner’s juices, and more.

P.P.P.S. Enjoy, and Many Thanks!

Get your copy here: Paperback or Kindle.

Your Daily Bread II Available in PAPERBACK!!

Honestly the one biggest “complaint” I’ve had about this book is that it has only been available for Kindle. No more the problem!

Print files are approved and live! It may take a bit of time before Amazon “finds” it and fits it on the site alongside the Kindle version, but this generally happens quickly (I expect by the end of the day, but perhaps up to three).

Keep checking this link or searching the title in Amazon – it’s there even if it doesn’t come up “with” the Kindle edition.

Thanks everyone for your continued patience and patronage!!

UPDATE! This is a link to the paperback product page; it is available for purchase and is ‘in stock’!

How to Grill Fruit: New Kindle Book and Sale

homestead_grillfruitHere it is, just in time for your weekend grilling adventures! My new book, Great Grilling Fruits: 17 Simple & Sensational Recipes for Fruit on the Grill.

In it you’ll find a discussion that covers how and what to grill in more general terms, along with 17 healthy and fabulous, low-cost, low-calorie, DELICIOUS recipes. Grilling fruit is an easy way to mix up your barbeque foods and you’ll be impressed by the diversity of fruit on the grill.

Get it now for the introductory price of only 99 cents  before it goes up! Or better yet, if you’re a Kindle Unlimited subscriber, for FREE!