organic apple cores, and peels from any variety of organic apples; You can store them in a gallon sized freezer bag in the freezer until your bag is full. (save seeds for making Homemade Organic Applesauce, or planting)
unchlorinated and unfluoridated water
Here’s How I do it:
Place the organic apple cores, and peels into a large stock pot.
Pour enough water to not quite cover the cores and peels.
Bring to a boil; Reduce heat and simmer for 60 minutes.
Strain overnight through a jelly bag or with several layers of cheesecloth.
The pulp can be used for composting and the thick liquid is the apple pectin.
1/2 c. plus 2 Tbsp. [1 stick plus 2 Tbsp.] organic pasture butter; OR home rendered lard; OR a combination of the two
Approximately 16 cups organic unbleached white flour
Here’s How I do it:
In a bowl, dissolve yeast and 2 Tbsp. sugar into 5 cups warm water; Allow to stand for 10 minutes.
In a very large stainless steel mixing bowl, whisk 10 cups of flour, 3/4 cup sugar, 4 tsp. salt, rosemary, and basil until well blended.
Cut butter/lard into flour mixture.
Make a dip in the flour then pour the yeast mixture into the mixing bowl with the flour; Mix until combined.
Add the remaining flour 1/2 cup at a time until a stiff dough is formed.
Knead well for 10 minutes; Punch the dough down.
Grease 5-6 loaf pans with additional butter/lard.
Divide the dough into 5/6 portions.
Take each portion and spread it out into a rectangle; Fold the extra bits under the top and make them as flat as possible.
Cover the loaves and allow them to rise until they are 1″ above the top of the loaf pan. [Note: A good technique for rising bread is to place it in the oven at 170° Fahrenheit for 10 minutes, then turn the oven off and keep the bread in there for an hour.]
Preheat the oven to 350° Fahrenheit.
Bake loaves for 40 to 45 minutes at 350° Fahrenheit.
Place the baked loaves on wire racks to cool; Remove from baking dishes and allow to cool completely.
Keep the bread in a bread box or in the freezer.
For freezer storage: Wrap each loaf in unbleached parchment paper, then again in foil. Place the wrapped loaf in an unbleached paper bag and roll to close; Freeze.