We usually test a piece on each tray, in the center of the tray, by breaking in half. The machine is automatic and determines how long it will take, but on average it was about 24 hours later that they were dried. Then, off to the freeze-dryer, which had been pre-started before hand. And to get enough ready to have a full freeze-dryer load. This allowed me time to make multiple loaves of bread and process. Then I covered the trays (we have the lids) and froze them solid. (Parchment paper, cut to fit the trays, can be used instead. You can have them pretty close to each other, but keep them separate. I put the silicone mats on the drying trays, and then laid the slices out. I then sliced the slices into french fry size portions, so that each piece has a bit of both top and bottom of the loaf. Thinly slice the heels of the loaf off, then slice into thin slices. You could also line your pans with parchment paper cut to fit the bottom.Īfter baking the bread, let it cool on a rack in the pan for at least 30 minutes, then knock out onto the rack. For easy release without heavy oil, this worked great. I prepped our baking pans with pan spay that has flour added. But if you use sugar free, do not feed to dogs! For subbing use Splenda (sucralose) or a monk fruit blend aimed at baking for best results. Some recipes call for as much as one and half cups sweetener. (I used about half a cup total) Changing the sugar won’t affect the bread, by lowering it. It can become far sweeter tasting once dried. I would say though keep the sugar to only a cup per loaf, or less. You won’t miss it! Be sure to add cinnamon, it really comes thru once dried. This will give moist banana bread but without all the oil. Or use half plain greek yogurt and half applesauce. For the oil called, use unsweetened applesauce instead. Look for a recipe high in bananas (say 4 per loaf). And then half of that is my go-to sugar sub. Because I weaned myself off most sugar over many months, I use a recipe with about 1/3 of the sweetener a normal bread would call for. So? The recipe? Here’s the thing…banana bread is pretty darn personal. It’ll leave a mess in your machine, but also lead to a lot shorter shelf life (oil is what goes rancid in freeze-dried foods). You know how often you pick up a piece of banana or zucchini bread and you can practically squeeze out oil from it? Yeah, no. The less oil used in any recipe you are drying, the better. This ensured no fat issues when freeze-drying. The key is I made the bread without added oil (only what was present naturally in the eggs). I had found bananas that were on a great sale, so I did like 6 loaves over a couple of days. I doubled the recipe to make 2 loaves at a time, to speed up my work. Since I was making the bread from scratch, I could use whatever sweeteners I wanted. Unlike the items above, this one I could partake in, and stay in my goals still. That was a good run in my eyes.īut the star of my early winter freeze-drying runs was making lower sugar banana bread. We left the Skittles in a jar, with no oxygen absorber, and they were fine even months later. If it is that way, it will collapse later on as it absorbs moisture. It can have issues where it looks dry, but isn’t. Skittles is of course the choice for many. It produces a crunchy treat, so thinly slice those pies.Īnd then there are the candy freaks as winter settles in – and trust me, once you get a Harvest Right freeze-dryer, you will end up doing at least one batch candy to just have done it. The secret are those massive pumpkin pies, sold at Costco in the fall, thinly sliced, then frozen, then freeze-dried. All the rage in the fall was having freeze-dried pumpkin pie coming out of your freeze-dryer on the groups and forums of avid freeze-drying loyalists on Facebook and similar.ĭon’t get me wrong, freeze-dried pumpkin pie is pretty phenomenal.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |