“We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent, for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve.” -The First Presidency, Feb. 2007
72-Hour Kit recommendations: flashlight & batteries* (store separately), canned fuel* and/or buddy burner, waterproof matches*, small lighter*, and flint stick*. To make a buddy burner go to
Monthly Assignment: Practice different ways of evacuating the home. Know how to turn off utilities (gas, water, and electricity). Have instruction manuals on emergency preparedness.
A printer friendly version of the Utah's emergency instruction manual can be found at
Food Item Suggestions: 12 lbs of wheat per person.
Buying hints: The cost of a 45lb bucket of Hard White Wheat at Costco is 1$13.95 and at Macey's it's $19.95. The dough enhancer and wheat gluten in the recipe below can be found at Macey's and any health food store.
Bonnie’s Bosch Whole Wheat Bread
Use hard white, golden, or Spring 86 wheat
6 cups warm water
2 1/2 tablespoon or 2 1/2 packages of yeast
2 tablespoon salt
2 heaping tablespoon dough enhancer or lecithin (makes bread fluffy)
2 heaping tablespoon gluten flour (keeps bread from crumbling)
2/3 cup oil
2/3 cup honey
16 cups wheat flour (medium ground)
In electric mixer with dough hook, add warm water and 6 cups of the flour. Mix for 10 seconds. Add yeast, oil, honey, salt, dough enhancer, and gluten flour. Mix well. While mixing, slowly add up to 10 cups of flour, until dough comes away from the sides but not the bottom. Mix on medium speed for 10 minutes.
On oiled board or counter, divide bread into 6 flat rectangles with hands and roll up starting on the short end. Pinch seams and tuck in ends. Place in medium size loaf pans. Let rise until about 1½ inches above pans or 2 ½ finger widths. Heat oven to 350’. Bake for 10 minutes, then turn down heat to 325’ and bake for 20 more minutes (This method is done to prevent a hard crust). Remove from oven and let it sit for 5 minutes. Tip bread pans over on their sides on a cooling rack and slightly pull bread out to cool for 30 – 60 minutes. Store in plastic bags. Makes 6 loaves.
Cinnamon Twists: Spread flattened dough with butter and sprinkle with cinnamon sugar and brown sugar. Fold in half, cut into strips, tie in knot and bake 10-12 minutes at 350’. Frost with glaze. *A heather version is to use apple sauce instead of butter and cut out the frosting.
Rolls: Use bread dough and form into balls. Let it rise for 3-4 hours and bake at 400’ for 12-15 min.
Kitchen-Aid Whole Wheat Bread
Use hard white, golden, or Spring 86 wheat
2 cups warm water
2 1/2 teaspoons of yeast
2 teaspoon salt
2 heaping teaspoons dough enhancer or lecithin (makes bread fluffy)
2 heaping teaspoons gluten flour (keeps bread from crumbling)
1/4 cup oil
1/4 cup honey
5 1/3 cups wheat flour (medium ground)
In electric mixer with dough hook, add warm water and 2 cups of the flour. Mix for 10 seconds. Add yeast, salt, dough enhancer, gluten flour, oil, and honey. Mix well. While mixing, slowly add up to 3 1/4 cups of flour, until dough comes away from the sides but not the bottom. Mix on medium speed for 8 minutes. Continue to knead by hand or wait for 5 minutes and mix for 2 more minutes. (Kitchen-aids overheat after 8 minutes.)
On oiled board or counter, divide bread into 2 flat rectangles with hands and roll up starting on the short end. Pinch seams and tuck in ends. Place in medium size loaf pans. Let rise until about 1½ inches above pans or 2 ½ finger widths. Heat oven to 350’. Bake for 10 minutes, then turn down heat to 325’ and bake for 20 more minutes (This method is done to prevent a hard crust). Remove from oven and let it sit for 5 minutes. Tip bread pans over on their sides on a cooling rack and slightly pull bread out to cool for 30 – 60 minutes. Store in plastic bags. Makes 2 loaves.
Cinnamon Twists: Spread flattened dough with butter and sprinkle with cinnamon sugar and brown sugar. Fold in half, cut into strips, tie in knot and bake 10-12 minutes at 350’. Frost with glaze. *A heather version is to use apple sauce instead of butter and cut out the frosting.
Rolls: Use bread dough and form into balls. Let it rise for 3-4 hours and bake at 400’ for 12-15 min.
A Special Thanks to Amber Miller and Chris Rice for helping me with the video!!!!!!!!!!!!!!!!!!!!! I couldn't have done it without them.
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