I've decided to start making my own bread and cheese...it will be healthier too. I have found two really great and easy recipes for making the bread and cheese. Just think how healthy they will be too...you will know everything that is in them and you can control the amount of salt used...plus no chemicals!!!!

I've made both in the past and loved them fresh. Here are 2 really easy and great recipes...

No Knead, Duth Oven Bread

1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting

1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it's ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that's OK. Give the pan a firm shake or two to help distribute the dough evenly, but don't worry if it's not perfect; it will straighten out as it bakes.
5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Latvian Cheese...[I've made this before and it is absolutely melt in your mouth delicious and easy]

1kg (2lb., 3oz) skim milk dry cottage cheese, 5l milk, 100g (3.5oz) sour cream, 2 eggs, 100g (3.5 oz) butter, salt, caraway seeds.

Heat milk, stirring occasionally, until the temperature reaches 90-95°C (194-203°F). Grind or process cottage cheese and add to milk. If the cottage cheese is sweet, mix with rūgušpiens (curdled milk) for the whey to separate more easily. Continue to heat at 85-90°C (185-194°F) for 10-15 minutes. When a clear whey separates, remove from heat, and allow cheese to sit. Pour off liquid. Place cheese into a dampened linen cloth. Holding corners of the cloth together, roll cheese back and forth to allow any extra liquid to separate out before the cheese cools down. Put cheese in a bowl. Mix sour cream with eggs, salt and caraway seeds and gradually add to cheese, mixing with a wooden spoon. Add the mixture to a saucepan with melted butter, and stir continuously over a low flame for 10-15 minutes, until cheese is smooth and shiny, and has a temperature of 75-80°C (167-176°F). (The lower the temperature and shorter the heating time, the softer and more crumbly the cheese will be. A higher temperature and a longer heating time will make the cheese harder). Place cheese in a dampened linen cloth. Gather corners of the cloth together and tie, smooth out any folds, and place under a weight in the refrigerator. When cheese is cool, remove from cloth, place on a shallow dish and slice. Jāņi cheese is served with butter or honey or as a snack with beer. If you wish to store the cheese for a longer period, rub with salt, wrap in paper or plastic wrap and store in a cool, dry place. The cheese can also be spread with butter and baked in a hot oven until brown.

SG

Have you ever made Sour dough bread? I love that stuff.The only problem is if you do not have enough people to give the starter to,you end up with gallons:o)

I have been wanting to make bread again for quite some time.

Do you know what a pleasure it is to get away from the anger? What is happening to the party? On second thought,do not answer.

I read your article and we are all finding so many natural cures today.

In the early 80's I used to make all of our bread. I made whole wheat and everyone that stopped by for a visit wanted a loaf...it got to where I'd have to make 8 loaves a week but I loved baking them and sharing with my friends. I used to grow a huge garden every year and share all my veggies with everyone that dropped by too. I love living out in nature.

I have totally stopped eating any sugar. I jusat use a bit of honey in my coffe in the morn and in my herb tea. I ordered a cookbook today that will hopefully give me some good dessert recipes using nothing but honey. I would love to have my own honeybees and milk cow and chickens...now if I could just get my husband off his behind and do it!

It's terrible what the government allows in our foods and they want to control our vitamins...how many people do you know who have died from vitamins? geez

Okay, I won't answer but I sure know what you're talking about.

SG