How much Onion Bread will fit in Ex9 at a time?

[Soose]

Finally got a chance to look at the Rawvolution book. My son is interested. I love that there are photos of most of the recipes!

One recipe says 9 servings/pieces. So if I want a whole Excalibur 9 tray full of onion bread, do I need to make NINE recipes!? <G>

And does it really take 32 hours for this to be useable? Or if you're willing to use it softer, can you cut that short? (This is what kind of floors me about the dehydrator recipes -- that's a long time to wait! Meanwhile we can't use the dehydrator for other recipes.)

While I'm on this thread, I can't remember and a quick search did not say about the possibilities of freezing this, or how long it keeps. It does say it's a soft bread which to me implies it can't just be left out of refrigeration.

Thanks, all! :) Looking forward to getting my son "cooking"!
Soose

[Veganforlife]

Hey! NO! You don't need to make 9 recipes. One recipe usually covers 2-3 trays. Depends on how thick you make it. I have found the thicker the better (for me), like spreading it out about 1/4 inch over those 2-3 trays.

This bread freezes/thaws great! Also, yes it DOES take that long.

[Mamoo]

It does take a long time, but is sooo worth the time. I also get about 3 trays in my dehydrator so it must be about 1/4 inch also.

Mine never lasts long enough to freeze. I should make 2 recipes and then freeze one.

[xPIXIEx]

The lengthy dehydrating time bugs me with this recipe. I can't wait to tear into the bread, and I'm very impatient. :p

[PammieTaj]

Where is the recipe for the magickal onion bread? I've tried the site's search engine and can't find it. I found some broken links to it, but not the recipe itself. Help!

[DuaneE]

The recipe is found in the RAWvolutions (http://www.amazon.com/RAWvolution-Gourmet-Cuisine-Matt-Amsden/dp/0060843187/ref=sr_1_1?ie=UTF8&s=books&qid=1249053832&sr=8-1)book. I love this book well worth the price.

Enjoy!

[Eva]

Hey - a good rule of thumb is that just under 2 cups is one tray! :)

[Soose]

Thank you ALL! :) I LOVE learning from other's experience rather than through my own failures (especially with the long dehydrating times). :D This forum is SUPER!!

I doubt seriously a whole dehydrator full will ever make it to the freezer. I am pretty sure eventually when we get good at the recipes, we'll want more than one dehydrator. :)

[Soose]

Another question. If I make the onion bread or something else with a strong smell on a few trays, then want something in the sweet non-onion range of smells and tastes on a few trays, am I going to end up with onion-tasting cookies? Or do I need to keep the dehydrator devoted to onion bread?

I'm thinking maybe have two recipes or six trays of onion bread going, while keeping three trays available for shorter term recipes. Another option would be to have the first three trays started with onion bread one day, then start another recipe the next day. Seems there would almost always be some coming out. Or even, make up a couple of batches of the "batter" every three days, and only dehydrate a couple of trays (2/3rd recipe) at a time.

Has anyone kept the batter for onion bread in a covered bowl in the fridge for a few days?

[Soose]

Mine never lasts long enough to freeze. I should make 2 recipes and then freeze one.
Mamoo, Just a thought. With one tray being 9 pieces, perhaps you could consider taking just a piece off of each tray when it finishes, and freeze that portion. You'd build up a rotating supply in the freezer -- without sacrificing too much instant gratification. :)

[DebB]

I make the onion bread all the time. It freezes great too, by the way. I simply cut 1 tray into 9 pieces and put those into a quart size ziploc bag and toss it in the freezer.

One recipe makes 2 trays full for me.

I actually make the batter in my KA stand mixer - it sure saves on the amount of stirring I was doing to break the onions down a bit. I put in the paddle attachment and set it on a low setting.

I've had no problems mixing onion bread with other items and d'ing at the same time.

Here's how I make the bread (I've tweaked it to suit our tastes):

600 grams sweet onions (approx. 2-3 medium large onions)
3/4 cup flax seed, ground
3/4 cup sunflower seeds, ground
2T Nama Shoyu
2T Tamari
1T water
1/4 cup olive oil

I slice onion in my food processor and place in my Kitchen Aid stand mixer bowl. I grind the flax and s'seeds in my BlendTec. I add the rest of the ingredients and mix.

Spread half of mixture on a non-stick sheet. Repeat. Dehydrate at 105° until done enough to flip. Continue to D until desired consistency. *Ü*

[Mamoo]

Mamoo, Just a thought. With one tray being 9 pieces, perhaps you could consider taking just a piece off of each tray when it finishes, and freeze that portion. You'd build up a rotating supply in the freezer -- without sacrificing too much instant gratification. :)

Sounds like a great idea, patience is the virtue I am still working on!!:D:D

[T-Bird]

What am I doing wrong?


Mine is ready in about 16 hours???

[Mamoo]

Wrong??? You get to starting eating in half the time we do....hmmmm, I'd say what are you doing so I can do it too.

[Soose]

Sounds like a great idea, patience is the virtue I am still working on!!

Mamoo, I think it's kind of like saving 10% of your income off the top. :D Guess I heard of the technique on a site for moms of large families some time in the distant past. They said on weekends, or when you can, cook two recipes each day, freeze half of each recipe, and plan your meals for each week to use two of the frozen meals from three weekends ago. (Not explaining it well. But it's a rotating scheme.)

We haven't reached the point where there is any rhyme or reason to our dehydrating or food prep or even food procural (shopping/ordering) on raw. As a result, I think we're many times hungry for what comes out. It doesn't even get DONE before we're devouring it! :)

DebB, I need to learn a LOT from you about dehydrating! :)

[Soose]

Mine is ready in about 16 hours???

T-Bird, at what temp are you dehydrating?

Honestly, confession, I have once increased the temp until it gets up to temp then lowered it. This takes setting another timer to remind me to set it back. Wish the Excalibur had a "quick start" button.

[anniez]

Wrong??? You get to starting eating in half the time we do....hmmmm, I'd say what are you doing so I can do it too.

Probably spreading it thinner. Or using a higher temp than you do.

I have found that I don't just love everything I make for the dehyd and I have started making half recipes the first time. Just because we all rave about the Onion Bread, you just may not like it.

Just a thought.

Annie

[Soose]

I have found that I don't just love everything I make for the dehyd and I have started making half recipes the first time. Just because we all rave about the Onion Bread, you just may not like it.Annie

Ah, Annie, thank you twice over! I was about to dive in full steam ahead because there is such a wait time. You are so right -- my family didn't like that pizza recipe because of the crust, but others do. We'd best make only one recipe to start.

There is one clue I've decided. If we don't like it before it's dehydrated (in taste) then we probably will not like it for the same reason when it comes out of the dehydrator. I think it's good to taste each ingredient before it goes into a recipe, and if it doesn't taste good to us plain/whole/raw, it won't taste good ground up or later after dehydration, so beware.

Thanks for the reminder. The technique for a soft bread still stands, I guess. :)

[PammieTaj]

Someone sent me a recipe similar to the one Deb uses. My flax seeds didn't grind up as well as I thought they should, but it was tasty. It was tasty pre-dehydration! It made about six pieces of onion bread and took about 24 hours in my Nesco at 115 degrees. I had cranked it up to 135 for the first half hour or so to get things started.

Very good, but seemed very rich to me. Probably not a daily thing, but something to bring out now and then as a treat. I had a loverly tomato sammich for lunch.