(All pictures are "thumbnailed" for quick loading)
MAKING BATCHES OF 4 OR 8 LOAVES
? WHY 4/8 LOAVES........
1) Because the recipe book was designed for those with minimal kitchen
experience & equipment, multiple loaves of pug are mixed by hand in a 5 gal
plastic pail. A 4 loaf batch (batter) is about all an industrious person can
handle!
2)Most ovens (gas or electric) will hold 8 loaf pans maximum
3)Because most pugs refrigerate/freeze so well and because cleaning-up the
kitchen isn't much fun........make batch pugs two or three times a year! (Same
for E-Z Trails Granola). You can easily make two different pug varieties
(recipes) at the same time.
*Tip: IF YOU'RE A BUSY PERSON THAT WANTS A
QUICK/NUTRITIOUS/PORTABLE BREAKFAST ON HAND..........take a Sat/Sun every 6
months and make a batch of pug (128 servings) &
granola (160 servings)..........288 BREAKFASTS!
It doesn't require much more effort to make a batch of 4
pugs vs just 1. And it won't
take you much longer to make a second batch (batter) of 4 so you can make (bake) 8 pugs and end-up
with 128 servings (most ovens will hold 8 loaf pans maximum). The only differences from making 1 loaf are buying more ingredients
and using larger bowls [5 gal pail recommended (info in the book on how to obtain one)].
Unlike a number of other baking recipes, when making more than 1 pug you can just
multiply the ingredients by the number of pugs you want to make.
The "SHOPPING LIST" on the back of each recipe makes it EASY to make
multiple loaves!
Here's some step by step pictures that correspond to pg
17 in your recipe book:
"HOW TO MAKE a 4 or 8 LOAF BATCH"
Use your "Shopping
Guide" and purchase ingredients for
4 or 8 loaves.
The instructions below are for making a 4 loaf batch. (It
requires too
much effort to stir/mix more "batter" than this). If you want to make
8 loaves, just repeat the steps and then bake all 8 pans together
(maximum most ovens will hold).
Get your ingredients, equipment and plastic storage bags
ready.
& 
Step #1: 
Step #2:
Step #3: 
Honey, molasses & maple syrup "pour" better if
you give them a warm water bath.
It's a good idea to mix these "wet ingredients" in a separate pot.
Step #4:
If you're going to shred a large number of carrots
or chop-up a bag or two of nuts, a food processor
can save effort. (BUT YOU DON'T NEED ONE! The recipe book is simple and has
"Tip's n' Trix" for doing without).
Step #5:
There are a number of ways to get your "batter"
from the pail to the bread pans:
Hand scoop / scrape with wood spoon or spatula / scoop with cup / etc.........
We suggest freezing back-up loaves (after double bagging) of
pug while
keeping your "working loaf" in the refrigerator. Most pugs made with honey
(a natural preservative) will freeze well for 6 - 8 months and generally hold
good in the refrigerator for 3 - 4 weeks.
HOME | FREQUENTLY ASKED
QUESTIONS | PICTURES OF ENERGY BAR MAKING |
ACTUAL PICTURES OF THE BOOK AND SOME OF IT'S PAGES | PUG TESTIMONIALS
|
INFORMATION ON NUTRITION | FACTS ABOUT SOME KEY INGREDIENTS |
HELP PICTORIAL FOR BOOK OWNERS | INFORMATION ON SPECIAL DIETARY CONCERNS
|
MANY OTHER HELPFUL LINKS | UPDATES TO THE PUBLISHED BOOK |
SEE THE BOOKS RECIPES |
SEE THE FREE GRANOLA RECIPE |
HOW TO BUY THE BOOK |SEND US E mail
|
These are links to all the other HELP
pages:
HELP MAKING E-Z PUG
HELP USING FRESH INGREDIENTS
HELP MAKING A 4 LOAF BATCH OF
BANANA PUMPKIN WHOPPER
HELP SLICING PUG BREAD
HELP MAKING E-Z TRAILS GRANOLA
HELP PACKAGING & STORING BREADS or GRANOLA
HELP MAKING LABELS for BREADS or GRANOLA
HELP MAKING MICROWAVE PUG BREAD
HELP MAKING MACHINED PUG BREAD
©2007
Red Hawk Publishing LLC
