View Full Version : Hard Tack - Old Age Style
timhines
03-01-2007, 09:59
2 cups flour
1/2 tb spoon of salt
1/2 tb spoon of sugar
1/2 cup water
roll out about 1/4 inch thick, cook at 350 for 30 minutes
Ok, so i've always read about sailors using this stuff and even civil war soldiers. Has anyone else tried making it? It's supposed to be hard as a rock and I've read some blurbs where it was double baked.
I made some last night, out of the oven it was nice and warm and was just like crackers. The next day it wasn't so great.
I was thinking about making a couple hand sized portions to take on overnights. It would be great in soup.
Has anyone else tried this old school rock hard bread?
Nope...but, i hear DIRT tastes pretty good w/ soup, too!:D
corentin
03-01-2007, 10:16
Didn't they use to soak the bread after a few days of aging to soften it up a little again? I can't think they would have just gnawed on the rocky stuff, they probably didn't have enough teeth to do that. I would think it should work perfect in soup.
TinAbbey
03-01-2007, 10:24
yeah i thought the idea was you had to cut yourself a piece with your knife and then let it soak in your mouth awhile, till you could gnaw on it
timhines
03-01-2007, 10:26
Yeah, teeth were bad then so you soaked it.
Actually, most of the time it was stored months at a time and would get bugs in it. They would soak it in their coffee or hot water a few minutes, bugs would float to the top, they would skim them off and then eat the softened bread.
corentin
03-01-2007, 10:29
Yummmmm, bugs. Protein good. why waste?
Undershaft
03-01-2007, 10:49
Also known as Ship's Biscuit. Yeah, that stuff is hard as a rock. I used to work at a museum where hard tack was part of the food displays. I've tried it a few times and its fairly inedible. Hard tack's only real virtue is the fact that it lasts for months without spoiling. If you do want to eat it, soaking is the best method. I once cut my finger open trying to break a piece off to throw overboard to the fish. The fish wouldn't eat it.
Frolicking Dinosaurs
03-01-2007, 11:42
The dinos remember hard tack from childhood, but don't remember much about it except it was added to soupy foods like crackers are today. Adults also dunked it in coffee.
Hikes in Rain
03-01-2007, 14:08
I've made it and had similar results. The difference with mine was I used fresh ground wheat for the flour (I grind flour for our bread, anyway) and also experimented with multi-grains. Hard but tasty the first day. Next few days, they gradually absorbed water from the air (I guess - we live in a pretty humid climate) and got far less crunchy, but never quite limp.
Hikers eating hardtack...the ultimate masochicm.
;)
littlelaurel59
03-01-2007, 17:13
What if you added some dried fruit, cinnamon or other spices for a little flavor? Could this be the next fad to compete with alky stove building?
I have had hard tack with a cinnamon sugar coating, great amount of carbs with decent flavor. I think there might have been some cinnamon in the hard tack itself.
Skidsteer
03-01-2007, 18:56
I've made it and had similar results. The difference with mine was I used fresh ground wheat for the flour (I grind flour for our bread, anyway) and also experimented with multi-grains. Hard but tasty the first day. Next few days, they gradually absorbed water from the air (I guess - we live in a pretty humid climate) and got far less crunchy, but never quite limp.
Makes me wonder if that might be closer to the original recipe instead of the refined white flour we see today..
Critterman
03-01-2007, 19:02
Made some ( flour, salt and water ) and tried it. It was hard as a brick and tastes like paste. They have some found on the battlefield on display at the Manassas Battlefield and 146 years later it looks like it was made yesterday.
generoll
03-01-2007, 19:40
i'm making some using whole wheat flour which i think was probably closer to the original recipe. dunno how it will taste but it smells good.
Skidsteer
03-01-2007, 20:03
i'm making some using whole wheat flour which i think was probably closer to the original recipe. dunno how it will taste but it smells good.
Let us know how it ages, Gene!
NICKTHEGREEK
03-01-2007, 20:29
Modern day equivalent is biscotti. I haven't mastered the technique at home. Luckily the local artisan bakery makes an excellent example, hard enough to drive a nail. So I take a half dozen or so along on every trip. It costs much less to make at home than buy if price is a big factor.
They aren't as durable as you would think so keeping them very dry is the trick to long life.
timhines
03-01-2007, 20:43
Maybe i'll make a few and put them in the vacuum sealer. On my next trip I plan on mainly eating soups so this will work out good.
hmm, maybe I will get some boullion cubes, crush them, and cook them in the hard tack. That way a little more flavor is released when it's breaking apart in the soup.
What do you think would happen if you put a little jelly between two sheets of it then pinched the sides to seal it then cooked it.
timhines
03-01-2007, 21:45
jelly would crystalize
Those table water crackers you can buy in the store are supposedly inspired by the old naval hard tack. They seem pretty fragile though (i.e. easily crushed).
Chaplain
03-01-2007, 22:17
Hard Tack: I've had it for weeks and I remember the time I was on all dehydrated food so the hard tack was great. I put tuna on it an PButter. Now I have replaced it with bagels. A bag of bagels is pretty industructible. I have even strapped them to the outside of my pack. Hee, hee. :)
-SunnyWalker
sloopjonboswell
03-02-2007, 02:30
just put two in the oven, one white flour and the other maseca/ corn based.
I have never had hardtack but I have had Canadian bannock bread and that was delicious. I dont know if it is Canadian but that was where i was when I had it and does stick to one's ribs when it is cold...REALLY COLD!!!
sloopjonboswell
03-02-2007, 21:34
cornmeal has more flavor than flour. i will probably take hard tack made with corn over the cinnamon flavored flour, although, the cinnamon flavored will probably be great for breakfast. thanks again white-blaze folks
moondoggy
03-02-2007, 23:11
I grew up on the Eastern Shore of the Chesapeake Bay, (and still live just across the line in Delaware). My grandmother and Great Aunt used to make Maryland Beat Biscuits......legend has it they originated for the watermen working on the Bay could have something to eat while out fishing for days at a time....They will keep for a week or more and are really delicious.....
They aren't heart healthy.....old recipe uses a pretty heavy dose of lard.
My grandmother always beat the dough with an ax until it was lightened...
Here's a link to a recipe....
http://www.lockhousemuseum.org/biscuit%202.htm
Moondoggy, that had to be one of the most graphic recipies I have ever read. I'm gonna print out a copy and give it to my teenage daughter, who loves to bake. I think she'll get a real kick out of the details.:D
By the way, has anyone ever tried these? http://www.vermontcommonfoods.com/commoncrackers.html
I learned to make hardtack as a wee-scout many moons ago, and the simplest (and admittedly blandest) recipe is simply flour and water. We poked some holes in the cutouts with a fork to help to bake consistently throughout. If memory serves (no guarantees) it held up reasonably well as long as you kept it dry; we probably used wax paper or something similar. I believe that adding more ingredients, even salt, sugar, etc. in an attempt to make the stuff taste good may actually shorten the "shelf life". Anybody attempt this "basic" recipe?
Turtlehiker
03-04-2007, 23:39
Vermont Common Crackers are great. The come in plain and cheddar. They are like little biscuits, split them open in the middle so they make a small dish fill it with cheese or jelly. Pretty hard and durable should last ok in a pack.
TJ aka Teej
03-04-2007, 23:53
Here's some info and photos of oldtimey hardtack:
http://en.wikipedia.org/wiki/Hardtack
Evidently my ancestors ate their fair share, following Arnold to Quebec.
Vermont Common Crackers are great. The come in plain and cheddar. They are like little biscuits, split them open in the middle so they make a small dish fill it with cheese or jelly. Pretty hard and durable should last ok in a pack.
I've been enjoying VCC's since I was a small boy. Up until now, I've never considered taking them backpacking, but I think they would probably work quite well... assuming they are kept dry in a plastic bag.
Hey Turtlehiker, :welcome to WB!
Hard tack was frequently carried along with some salted fat-back. The soldier would carve off a piece of fat-back and get it sizzling in the pan. Then, he would drop the hardtack in the grease so that it would soften up and would eat the resultant "food item".
moondoggy
03-08-2007, 22:53
I'm sorry Outlaw, I didn't see the comment on my post until today...yeah that was a pretty cute recipe...
You'll have to let me know how your daughter makes out baking them.....It's really a lost art around here, anymore.
I really love them...I'm one of the few who do but they bring back some good memories.....
Hard tack..
Good stuff. I mix half Bisquick and half unbleached flour, add water until stiff, roll out 3/8" thick, cut with biscuit cutter or drinking glass, bake at 375, turn oven off and take out in morning. The Bisquick makes them rise a little and these won't be as hard as the traditional hard tack. Not quite, but almost.
Other ingredients. Whole wheat has oil that can go rancid, but it is OK for short term. You can add chopped dried fruit or nuts, too. However added ingredients tend to reduce shelf life.
I have stored plain hard tak made with this recipe for 5 years in paper bags inside cloth bags with no bad results.
timhines
03-13-2007, 09:36
I took a couple slabs with me this past weekend. I was pleased. I did amend the original recipe on the first post and added somewhere between a tablespoon and teaspoon of good old fashioned (home made) lard.
I had ramen noodles with a foil pack of chicken. Once the noodles were gone I broke up the hard tack and let it soften. I heated the mixture back up and it tasted like chicken dumplings!
generoll
04-04-2007, 23:37
Well, in the interest of science I made up a batch of hardtack using whole wheat flower and took it along on my recent section hike. For those who are interested, the stuff lasts forever (apparently), can be safely eaten after softening in a cup of coffee or similar beverage, and can be made to last for the entire trip. I had nearly as much in my pack when I came home as I did when I left.
It also resists crushing when stuffed into your pack. It would probably resist crushing if driven over by a tank, but I didn't have the opportunity to test that out.
So much for whimsy.
Skidsteer
04-05-2007, 00:35
Well, in the interest of science I made up a batch of hardtack using whole wheat flower and took it along on my recent section hike. For those who are interested, the stuff lasts forever (apparently), can be safely eaten after softening in a cup of coffee or similar beverage, and can be made to last for the entire trip. I had nearly as much in my pack when I came home as I did when I left.
It also resists crushing when stuffed into your pack. It would probably resist crushing if driven over by a tank, but I didn't have the opportunity to test that out.
So much for whimsy.
LOL. Well it sounds like we could use it to anchor a tent on rocky ground.
LOL. Well it sounds like we could use it to anchor a tent on rocky ground.
Better yet, you could drive tent stakes in rocky ground with just a single chunk of it. You could probably sharpen one on a piece of rock and make a knife with it too. It even multiplies in your pack. Talk about a multi-purpose item! :D
Hikers eating hardtack...the ultimate masochicm.
;)
The nicknames for hard tack help prove your theory.
Hardtack aka: tooth dullers, crown breakers
shades of blue
04-05-2007, 11:03
The dinos remember hard tack from childhood, but don't remember much about it except it was added to soupy foods like crackers are today. Adults also dunked it in coffee.
You're old enough to remember eating hard tack?????
WOW!!!!
;)
onesocktwin
04-05-2007, 13:59
I have never had hardtack but I have had Canadian bannock bread and that was delicious. I dont know if it is Canadian but that was where i was when I had it and does stick to one's ribs when it is cold...REALLY COLD!!!
My sister made bannock, sometimes with dried apricots, cranberries or other dried fruits. It is great for breakfast on the trail and travels well. After a few days you definitely need to dunk it in your coffee! Google "bannock bread" for many recipes.
camper10469
04-13-2007, 20:12
Fruit cake will store for 25 years or untill it goes rancid because of poor storage conditions. Prbably a much nicer, better tasting food source than hard tack.
BTW there are more than one of those fruit cakes in the world and they don't just get passed on. I ate every one of em that came to my house plus I made my own as well.
astrogirl
04-14-2007, 14:43
Well, in the interest of science I made up a batch of hardtack using whole wheat flower and took it along on my recent section hike. For those who are interested, the stuff lasts forever (apparently), can be safely eaten after softening in a cup of coffee or similar beverage, and can be made to last for the entire trip. I had nearly as much in my pack when I came home as I did when I left.
dude, you must have made Dwarf Bread!
http://wiki.lspace.org/wiki/Dwarf_Bread
"Rock-hard (and contains various rocks such as gravel), never goes stale, and is terribly sustaining, because a traveler will try anything rather than start eating the dwarf bread in his pack..."
...
"Bread is also a significant part of dwarf culture throughout the Disc. Dwarf bread is like hardtack, only more so; its properties are a parody of Middle-earth cram and lembas. It will enable you to survive for days (by making you realise you are surrounded by things that look more edible) and never goes stale, possibly because it was always stale. Its primary use is as a weapon (although it is also used as a kind of currency), and it is made in many different types."
Rhino-lfl
04-23-2007, 17:19
Under Hard Bread
Should be made of best quality of superfine, or what is usually known as extra superfine flour; or better, of extra and extra superfine, (half and half). Hard bread should be white, crisp, light and exhibit a flaky appearance when broken. If tough, solid and compact, is evident the fault is either in the stock, manufacture or baking; it should not present the appearance of dried paste. If tough and pasty, it is probably manufacture from grown wheat, or Spring wheat of an inferior kind. In all cases it should be thoroughly cooled and dried before packing. Kiln drying, where practicable, for long voyages, is particularly desirable; but if really and thoroughly dried in the oven, hard bread will keep just as well and its flavor is not destroyed. To make good hard bread, it is essential to employ steam; hand work will not do.
The dough should be mixed as dry as possible; this is, in fact, very essential, and too much stress can not be placed on it. Good stock, dry mixed, and thoroughly baked, (not dried or scalded) will necessarily give good hard bread. If salt is to be used, it should be mixed with the water used to mix the dough. Both salt and water should be clean. Bread put up with the preceding requirements should keep a year; but as a usual thing, our best bread as now made for army use, will keep only about three months. Good, bread, packed closely and compactly should not weigh, net, per barrel, more than 70 or 80 pounds; should it be heavier that 80 it indicates too much moisture. The thickness of the biscuit is important; it should not be so thick as to prevent proper drying, or so thin as to crumble in transportation. The quality of stock used for hard bread can be partially told by rules mentioned in the article 'Flour,' as far as they apply. The term 'sprung' is frequently used by bakers, by which is meant raised or flaky bread, indicating strong flour and sound stock. The cupidity of the contracting baker induces him to pack his bread as soon as it comes out of the oven, and before the moisture has been completely expelled by drying. Bread of this kind hangs on breaking; it will also be soft to the pressure of the finger nail when broken, whereas it should be crisp and brittle.
The packages should be thoroughly seasoned, (of wood imparting no taste or odor to the bread,) and reasonably tight. The usual method now adopted is to pack 50 pounds net, in basswood boxes, (sides, top and bottom 1/2 inch, ends 5/8 of an inch,) and of dimensions corresponding with the cutters used, and strapped at each end with light iron or wood. The bread should be packed on its edge compactly, so as not to shake.
Bread thoroughly baked, kiln dried, and packed in spirit casks, will keep a long time but it is an expensive method. If bread contains weevils, or is mouldy, expose to the sun on paulins, and before re-packing it, rinse the barrel with whiskey.
Other Traditional Recipes
Army Hardtack Recipe
Ingredients:
4 cups flour (perferably whole wheat)
4 teaspoons salt
Water (about 2 cups)
Pre-heat oven to 375° F
Makes about 10 piecesMix the flour and salt together in a bowl. Add just enough water (less than two cups) so that the mixture will stick together, producing a dough that won’t stick to hands, rolling pin or pan. Mix the dough by hand. Roll the dough out, shaping it roughly into a rectangle. Cut into the dough into squares about 3 x 3 inches and ½ inch thick.
After cutting the squares, press a pattern of four rows of four holes into each square, using a nail or other such object. Do not punch through the dough. The appearance you want is similar to that of a modern saltine cracker. Turn each square over and do the same thing to the other side.
Place the squares on an ungreased cookie sheet in the oven and bake for 30 minutes. Turn each piece over and bake for another 30 minutes. The crackers should be slightly brown on both sides.
The fresh crackers are easily broken but as they dry, they harden and assume the consistentency of fired brick.
Swedish Hardtack
1 cup water
3 tbsp. vegetable oil
3 tbsp. honey
3 cups rye flour (or 1 1/2 cups rye & 1 1/2 cups whole wheat flour)
1 1/2 tbsp. brewer's yeast (optional)
1/4 tsp. saltMix liquids together. In a separate bowl, mix dry ingredients. Combine the mixtures, stirring to moisten throughout. Form a ball. On a floured surface, flatten the dough, and roll out thinly. Cut into squares and prick each cracker with the tines of a fork a couple of times. Transfer to lightly greased baking sheets. Bake at 425° F for around 8 minutes, checking to be sure not to over-brown. It is best served warm.
Simple Recipes
Flour, water, and a little salt. Mix them together to form an elastic but not sticky dough, Roll to a one-inch thickness, bake in a 400° F oven until slightly brown. Allow to cool. It may yet be soft. Put it in 200° F oven until it is hard. Prick with nail or sharp instrument. No baking powder, soda, sugar, cinnamon, raisins, or anything else.
Just mix about 2 cups of flour and a half-tablespoon of salt with enough water to make a stiff dough. Roll it out thin on a cookie sheet. Score it into squares of about 2”x2” and poke some holes in it (not all the way through). Bake it at 400 ° F for about 45 minutes or until it is lightly browned. Let it cool in the oven.
Preheat oven to 400° F. For each cup of flour (unbleached wheat), add1 tsp. of salt. Mix salt and flour with just enough water to bind ingredients. Roll the dough about 1/4 inch thick, and cut into squares 3 inches by 3 inches. Pierce each square with 16 holes about ½ inch apart. Place hardtack squares on cookie sheet and bake in oven until the edges are brown or the dough is hard (20-25 minutes), making sure all moisture is removed from mixture before taking out of oven. Note: The longer you bake the hardtack, the more authentic it will appear. If you want to make it softer for eating, bake only about fifteen minutes.
Mix: two cups of all-purpose flour and a half teaspoon of salt. Use more salt for authenticity. Mix by hand. Add a teaspoon of shortening and a half cup of water, stirred in a little at a time to form a very stiff dough. Beat the dough to a half inch thickness with a clean top mallet or rifle butt. Fold the sheet of dough into six layers. Continue to beat and to fold the dough a half dozen times until it is elastic. Roll the dough out to a half-inch thickness before cutting it with a floured biscuit cutteror bayonet. Bake for about a half hour in a 325° F oven.
The basic ingredients are flour, salt and water. General directions are also similar: Dissolve the salt in water and work it into flour using your hands. The dough should be firm and pliable but not sticky or dry. Flatten the dough onto a cookie sheet to about 1/4 inch thick, and cut into squares 3 inches by 3 inches. Pierce each square with 16 holes about ½ inch apart. Bake in oven until edges are brown or dough is hard.
Preheat the oven to 400° F For each cup of flour add 1 teaspoon of salt. Mix salt and flour with just enough water to bind. Bake 20-25 minutes. The longer you bake the hardtack, the more authentic it will appear.
Use one part water to six parts flour. Mix in salt. Roll the dough flat and score into cracker shapes. Bake for 20-25 minutes at 400° F and let it cool until completely dry before storing in canisters. The crackers should be hard as bricks and indestructibly unappetizing.
A cup of water
2 cups of flour
6 pinches of saltMix flour, water, and salt into a stiff dough, kneading it several times. Spread dough ½ inch thick onto baking sheet and slice into 3 1/2 by 3 1/2 inch squares. Poke holes in dough, four lines of four holes across and four down. Bake for ½ hour at 400.° F. Remove from the oven, cut the dough into 3 inch squares. Turn dough over, return it to the oven, and bake for another ½ hour. Turn the oven off, leaving the oven door closed. Leave the hardtack in the oven until it is cool.
Less Traditional Recipes
2 c Flower
1/2 tb Salt (optional)
1/2 tb Sugar (optional)
1/2 c WaterMix together in an electric blender at medium speed until it has the consistency of playdough. Roll it out with a rolling pin to about 1/3" or so, the thinner the crisper, then cut it into 3 x 3 inch squares. I use the barrel of a ball point pen to punch 16 holes (4 x 4) in each square. Bake at 375° F on the first side for 20-25 minutes or until it turns a light brown color, then turn them over and bake for another 15-20 minutes.
Small Batch, Just for a taste.
2 1/2 cups flour
1/2 tablespoon baking powder
1/2 tablespoon salt
1/2- 3/4 cup waterMix to a stiff dry dough. It should not stick to your hands. Add water slowly. Add more flour if needed. Cut to 3x3 inch squares 1/4" to 1/2" thick. Now put 16 little holes in each one, using a 10 d nail or some other such thing. Toothpick are too small. Bake in an ungreased cookie pan, preheated to 400° F for about 20 to 30 minutes on each side, or until dry. Check it every now and then.
1/8 teaspoon baking soda
3 tablespoons buttermilk
1 cup flour
4 teaspoons real maple syrup
3/8 teaspoons salt
1-1/2 tablespoons shorteningPreheat oven to 425° F. Mix the soda and buttermilk, then set aside. Combine flour, syrup, and salt. Cut in the shortening. Add the buttermilk mixture. Roll out very thin and score rectangles in the dough without cutting all the way through. Prick each rectangle several times with a fork. Bake on an ungreased cookie sheet for 5-10 minutes or until golden brown.
2 cups of flour
3/4 to 1 cup water
1 tbl spoon of Crisco
6 pinches of saltMix the ingredients together to form a stiff batter, kneading several times. Spread the dough onto a baking sheet at a thickness of 1/2 inch. Bake for a half hour at 400° F. Remove from oven, cut dough into 3-inch squares, and punch four rows of holes, four holes per row into the dough. Turn dough over, return to the oven and bake another half hour. Turn oven off, leaving door closed. Leave the hardtack in the oven until cool.
3 cups all-purpose flour
1 cup whole wheat flour
1/2 cup yellow cornmeal
1/2` cup cracked wheat
1 tablespoon sugar
1 tablespoon salt
1 1/2 cups buttermilkCombine the flours, cornmeal, wheat, sugar and salt. Add buttermilk, mix well, and knead briefly. Shape dough into golf-ball-sized portions. Dust with flour and roll very thin. Place on greased and floured baking sheet. Bake at 400° F turning several times, until lightly browned on both sides. Cool; then store in waterproof container.
2 Level teaspoons baking powder
1 pinch of salt
1 1/2 cup flour
2 cups sugar
4 eggs, well beaten
1 jelly glass of orange marmalade
1 lb Finely chopped walnuts
1 lb Finely chopped datesSift ingredients together. Add the remainder of ingredients; mix well. Bake about an inch thick on a cookie sheet in an oven at 375° F for about 45 minutes. Cut into squares while warm.
2 cups of flour
1 cup water
1 tablespoon of Crisco or vegetable fat.
6 pinches of saltBake for 30 minutes at 400° F. Remove the dough from the oven, and cut it into 3-inch squares. Punch four rows of holes into the dough. Turn the dough over, return it to the oven and bake for another 30 minutes.
A Sailor's Diet
2 1/2 cups old-fashioned or quick oats.
3 cups unbleached flour.
1 1/2 teaspoons salt.
1 teaspoon baking soda.In a separate container, mix:
1 1/2 cups buttermilk.
3 tablespoons honey.
1/2 cup melted bacon drippings or shortening.Combine the two sets of ingredients. When the dough is thoroughly mixed, roll it out on a floured board to a thickness of about a quarter inch. Cut out circles of dough with a large drinking glass dipped in flour and put them on a lightly greased cookie sheet. Bake for about 5 1/2 minutes at 450° F. Let the hardtack cool on a wire rack before serving with jam or jelly.
Under Hard Bread
A Sailor's Diet
2 1/2 cups old-fashioned or quick oats.
3 cups unbleached flour.
1 1/2 teaspoons salt.
1 teaspoon baking soda.In a separate container, mix:
1 1/2 cups buttermilk.
3 tablespoons honey.
1/2 cup melted bacon drippings or shortening.Combine the two sets of ingredients. When the dough is thoroughly mixed, roll it out on a floured board to a thickness of about a quarter inch. Cut out circles of dough with a large drinking glass dipped in flour and put them on a lightly greased cookie sheet. Bake for about 5 1/2 minutes at 450° F. Let the hardtack cool on a wire rack before serving with jam or jelly.
Tried this recipe today. It's not very "hard" after only 5 1/2 minutes of baking. We baked some of them a little longer just to see what would happen. They are a hit as far as taste goes but I don't see them lasting much longer than a regular bisquit. We used shortening...I'm impressed, the kids like it!!!!
Rhino-lfl
04-27-2007, 13:26
Tried this recipe today. It's not very "hard" after only 5 1/2 minutes of baking. We baked some of them a little longer just to see what would happen. They are a hit as far as taste goes but I don't see them lasting much longer than a regular bisquit. We used shortening...I'm impressed, the kids like it!!!!
You can second bake them open air or second bake them the next day and they will get a little harder, but these are just recipes I found here and there that I collected. They will keep for a week if you package them up correctly nice and dry or with wax paper.
You can second bake them open air or second bake them the next day and they will get a little harder, but these are just recipes I found here and there that I collected. They will keep for a week if you package them up correctly nice and dry or with wax paper.
I may try to second bake a few of them. I'm also going to try one of the other recipes with a longer bake time. Thanks for posting all the recipes!!:sun
Rhino-lfl
04-29-2007, 16:57
I may try to second bake a few of them. I'm also going to try one of the other recipes with a longer bake time. Thanks for posting all the recipes!!:sun
Send me a dollar for each one you make :)
Biscotti receipes are easy to find on the web, and easy to make at home. The trick is to bake the loaf first time, let it cool enough to cut into pieces and then bake it again. 30-40 minutes first time, 10-15 mins. to cool, then 15-20 mins. the secind time. Very easy, and very good. It's even light in weight!
tekiechick
06-16-2007, 23:00
Actually, most of the time it was stored months at a time and would get bugs in it. They would soak it in their coffee or hot water a few minutes, bugs would float to the top, they would skim them off and then eat the softened bread.
Okay...now that's just gross.