Rolls
1 cup milk
3 Tablespoons butter, cut into pieces
½ cup granulated sugar
½ teaspoon salt
1 cake or 1 package active dry yeast
3 eggs
4 to 4½ cup flour
Scald the milk, then add butter, sugar, and salt. Cool to lukewarm and add yeast. Let stand for 3 minutes, then add eggs and 1 cup of flour. Beat well, using a hand mixer if necessary. Add 3 to 3½ cups of flour, depending on the size of your eggs. Grease a bowl for rising. Knead on a floured board. This will be quite a wet and sticky dough, so you will probably want a dough scraper of some sort. Knead for 10 minutes or until the mass has become elastic and is holding together. Place in greased bowl, cover and set in a warm place to rise and double, about 2 hours. Keep an eye on it - may need to be punched down. Make the filling.
Filling
6 Tablespoons butter, softened
½ cup granulated sugar
grated peel of 1 orange
Mix ingredients together and set aside until dough has finished the first proof. Divide the dough into two balls. Roll each one out to 12"x8" on a floured board, and spread with the filling. Roll them up like a jelly roll, and cut 18 slices from each. Place with spiral up in greased pans, setting them slightly apart, and let double for about 1½ hours. Bake at 375° F for 15 minutes. Make the glaze.
Glaze
4-5 Tablespoons orange juice
½ Tablespoon orange liqueur such as Grand Marnier (optional)
2 cups powdered (confectioner's) sugar
Note: I'm not super fond of really sweet glazes, so I cut the sugar back a bit. Laura
Mix all ingredients, stirring until smooth. This should be slightly runny. After rolls have cooled slightly, spoon evenly over the rolls.
Mimi
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Buttermilk Biscuits
This recipe is originally from Mountain Measures but anyone who has cooked with me knows I like to take short cuts and find ways to create the least amount of dirty dishes possible. So I've adapted this to suit my cooking style. This method also requires less fancy cooking tools.
¾ cup buttermilk
1 stick butter (or ½ cup shortening)
2 cups flour
2¼ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
Pre-heat the oven to 450°F.
Put the buttermilk in the freezer while you are working with the other ingredients, but leave it there at least 10 minutes. Melt the butter in the microwave, setting it for a 20-30 seconds at a time.
Traditional: If you are using shortening, you can't do this shortcut and you'll have to do the normal cutting in with the dry ingredients and the shortening. Don't put the buttermilk in the freezer.
Mix the dry ingredients. Take the buttermilk out of the freezer. Using a fork or whisk, whip the melted butter into the partially frozen buttermilk until the butter makes tiny balls. Pour this mixture into the dry ingredients and combine all.
Traditional: If you are using shortening, cut in to the dry ingredients with a biscuit cutter or two knives until the mixture resembles small peas. Pour in the buttermilk and combine all.
Shape the dough into a ball and put on a floured board. Knead lightly. I don't roll mine out; I just flour my hands and pat it to the thickness I want. But you can roll it if you really want to, about ½ inch thickness. Use a floured biscuit cutter, or if you don't have one of those, flour a knife and cut the dough into squares or triangles.
Put on a greased baking sheet and brush the biscuit tops with melted butter.
Bake 12 to 15 minutes. Makes about 16-20 biscuits. Serve hot with butter, jam, or honey.
Gluten Free Biscuits
Laura
¾ cup buttermilk
1 stick butter (or ½ cup shortening)
2 cups flour
2¼ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
Pre-heat the oven to 450°F.
Put the buttermilk in the freezer while you are working with the other ingredients, but leave it there at least 10 minutes. Melt the butter in the microwave, setting it for a 20-30 seconds at a time.
Traditional: If you are using shortening, you can't do this shortcut and you'll have to do the normal cutting in with the dry ingredients and the shortening. Don't put the buttermilk in the freezer.
Mix the dry ingredients. Take the buttermilk out of the freezer. Using a fork or whisk, whip the melted butter into the partially frozen buttermilk until the butter makes tiny balls. Pour this mixture into the dry ingredients and combine all.
Traditional: If you are using shortening, cut in to the dry ingredients with a biscuit cutter or two knives until the mixture resembles small peas. Pour in the buttermilk and combine all.
Shape the dough into a ball and put on a floured board. Knead lightly. I don't roll mine out; I just flour my hands and pat it to the thickness I want. But you can roll it if you really want to, about ½ inch thickness. Use a floured biscuit cutter, or if you don't have one of those, flour a knife and cut the dough into squares or triangles.
Put on a greased baking sheet and brush the biscuit tops with melted butter.
Bake 12 to 15 minutes. Makes about 16-20 biscuits. Serve hot with butter, jam, or honey.
Gluten Free Biscuits
- Substitute the flour above for Pillsbury Best Gluten Free Multipurpose Flour, King Arthur 1-1 Gluten Free Flour, or Red Mill 1-1 Gluten Free Baking Flour
- Use a full cup of buttermilk
Mix the ingredients as above. You will not be able to knead or roll this dough. Instead pinch off a good quantity of dough and shape into a biscuit shape, place on the baking sheet. The recipe should make the same amount of biscuits as normal. Bake the same amount of time.
Laura
Sopapillas
These are vastly different from the sugary, cinnamon-y sweets that you typically find on the dessert menu at Mexican restaurants. They are more like biscuits, although we always ate them by breaking off a corner and filling the puffed interior with honey. I don't know what chef or server my mother badgered for this recipe, but I'm glad she did!
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 cup cold water
Vegetable oil for deep frying
Sift flour, baking powder, and salt into a bowl. Cut in shortening and stir in about 2/3 cup of water. Knead lightly until smooth. Cover with a cloth and an inverted bowl, allowing 10 minutes to rest. Meanwhile, heat oil to 385°F in a deep pan. Roll dough about 1/8" thick and cut into 3-inch squares. Drop in oil a few at a time, and turn several times so that they will puff evenly. Drain on paper. Makes about 20.
To eat, break off a corner and fill with honey.
Paula
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 cup cold water
Vegetable oil for deep frying
Sift flour, baking powder, and salt into a bowl. Cut in shortening and stir in about 2/3 cup of water. Knead lightly until smooth. Cover with a cloth and an inverted bowl, allowing 10 minutes to rest. Meanwhile, heat oil to 385°F in a deep pan. Roll dough about 1/8" thick and cut into 3-inch squares. Drop in oil a few at a time, and turn several times so that they will puff evenly. Drain on paper. Makes about 20.
To eat, break off a corner and fill with honey.
Paula
'Rustic' Bread
I originally found this after my kids begged me for a homemade version of the Rustic bread from Wine & Provisions in Beaufort. That bread is one of their favorite things about visiting Goppie and Granduddie. I use a bread maker; just be sure to stop it before it actually starts baking it.
1 cup water
3 tablespoons olive oil
1 1/2 teaspoon salt
3 cups flour (I use all-purpose)
2 teaspoons yeast (or one package)
2 or 3 minced garlic cloves
1 1/2 teaspoon dried rosemary
1 1/2 coarse sea salt
3 tablespoons olive oil
corn meal (optional)
parmesan (optional)
Put the first five ingredients in a bread pan of the bread maker, set it for white bread, dough stage, and press start. If you don't have a bread machine, mix the first five ingredients and knead thoroughly. Leave some place warm to rise for an hour.
Preheat the over to 400° F. LIghtly sprinkle corn meal on a baking sheet. (I avoid this step, because I use a baking stone and it's non-stick). Using a mortar and pestle, mash the rosemary, garlic, and salt into a rough paste.
Remove the dough from the machine and punch down. Let the dough rest about 5 minutes. On a lightly floured surface, pat the dough into a round about 1/2 inch thick. Spread the garlic, rosemary, and salt paste over the top. With your fingertips, poke shallow holes all over the top of the round. Pour the remaining olive oil over the top, letting it pool in the holes. If you like parmesan on it, sprinkle it over the top at this point. I don't include it.
Bake bread until lightly browned, about 20 minutes. Serve with olive oil for dipping.
Laura
Cream Scones
The British version of buttermilk biscuits. My kids love these, for some reason. The egg and cream give them a very nice texture. Be careful about rolling them too thin; otherwise they won't have nice pockets for butter and jam.
2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons butter
2 eggs, well beaten
1/2 cup heavy cream
Preheat oven to 425°F (220°C). Lightly butter a cookie sheet or if using a baking stone, you can skip this. Mix the flour, baking powder, sugar, and salt in a large bowl. Cut in the butter with a pastry blender or knives until the mixture resembles coarse meal. Add eggs and cream, and stir until blended. Turn out onto a lightly floured board or pastry cloth, and knead for about a minute. Pat or roll the dough to about 3/4 inch thick. Either use a biscuit cutter for circles or cut into wedges (I prefer this because it's fast and there's no waste and re-rolling).
Place on cookie sheet and bake for about 15 minutes.
Variations:
(Original from Fannie Farmer)
Laura
2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons butter
2 eggs, well beaten
1/2 cup heavy cream
Preheat oven to 425°F (220°C). Lightly butter a cookie sheet or if using a baking stone, you can skip this. Mix the flour, baking powder, sugar, and salt in a large bowl. Cut in the butter with a pastry blender or knives until the mixture resembles coarse meal. Add eggs and cream, and stir until blended. Turn out onto a lightly floured board or pastry cloth, and knead for about a minute. Pat or roll the dough to about 3/4 inch thick. Either use a biscuit cutter for circles or cut into wedges (I prefer this because it's fast and there's no waste and re-rolling).
Place on cookie sheet and bake for about 15 minutes.
Variations:
(Original from Fannie Farmer)
- Add any sort of dried fruit or canned blueberries
- For a more savory version, add grated sharp cheddar cheese
- Tex-Mex - add chopped green chilies
Laura
Lemon Bread
1/2 cup shortening
1 cup sugar
2 eggs, beaten
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
1 lemon, juice and rind
1/2 cup sugar
Cream shortening and sugar, add eggs, mix well. Sift flour, salt, and baking powder. Add dry mixture to creamed mixture, alternating with milk. Grate lemon rind, add, mixing well. Bake in greased loaf pan, 45-55 minutes at 350°. Mix lemon juice and sugar as soon as bread comes out of oven. Pour over hot bread. Leave in pan until cool.
Martha
1 cup sugar
2 eggs, beaten
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
1 lemon, juice and rind
1/2 cup sugar
Cream shortening and sugar, add eggs, mix well. Sift flour, salt, and baking powder. Add dry mixture to creamed mixture, alternating with milk. Grate lemon rind, add, mixing well. Bake in greased loaf pan, 45-55 minutes at 350°. Mix lemon juice and sugar as soon as bread comes out of oven. Pour over hot bread. Leave in pan until cool.
Martha
Crème Brulee French Toast
Originally from The Hearstone Inn, Eureka Springs, Arkansas
1 stick (1/2 c.) unsalted butter
1 c. packed brown sugar
2 Tbsp corn syrup
2 baguettes or 1 loaf French bread
5 large eggs
1 ½ c. half & half
1 tsp. Vanilla
1 tsp. Grand Marnier
¼ tsp salt
In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a greased 13x9x2 inch baking dish.
Cut 10 to 12 (1 inch thick) slices, reserving ends for another use. Arrange bread slices in one layer in the baking dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half&half, vanilla, Grand Marnier, and salt until combined well and ladle evenly over bread. Chill bread mixture, covered, overnight.
Preheat over to 350°F and bring bread to room temperature. Bake bread mixture, uncovered, in the middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serves 6.
Laura
1 stick (1/2 c.) unsalted butter
1 c. packed brown sugar
2 Tbsp corn syrup
2 baguettes or 1 loaf French bread
5 large eggs
1 ½ c. half & half
1 tsp. Vanilla
1 tsp. Grand Marnier
¼ tsp salt
In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a greased 13x9x2 inch baking dish.
Cut 10 to 12 (1 inch thick) slices, reserving ends for another use. Arrange bread slices in one layer in the baking dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half&half, vanilla, Grand Marnier, and salt until combined well and ladle evenly over bread. Chill bread mixture, covered, overnight.
Preheat over to 350°F and bring bread to room temperature. Bake bread mixture, uncovered, in the middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serves 6.
Laura
Grandmother Basquins' Boston Brown Bread
Another of Caro Basquin's traditional New England recipes.
1 cup yellow corn meal
1 cup rye meal or flour
1 cup graham flour/whole wheat
1 tsp salt
1 tsp baking soda ( bi carb)
Mix above together thoroughly
1 cup yellow corn meal
1 cup rye meal or flour
1 cup graham flour/whole wheat
1 tsp salt
1 tsp baking soda ( bi carb)
Mix above together thoroughly
1 cup molasses to which one pint hot water has been added. Pour into meal and stir till smooth batter. Put in a greased tin ( a 3 lb. Crisco can is good.)
Cover the tin tightly and steam three hours-adding water as needed.
Margot
Cover the tin tightly and steam three hours-adding water as needed.
Margot
Buttermilk Biscuits
2 cups flour
2-1/4 tsp baking powder
1 tsp salt
6 Tbsp shortening
3/4 cup buttermilk
1/2 tsp soda
2-1/4 tsp baking powder
1 tsp salt
6 Tbsp shortening
3/4 cup buttermilk
1/2 tsp soda
A pastry blender is the essential tool for good biscuit making. Put the dry ingredients into a large bowl and mix. Add the shortening and cut it in with the pastry blender until the flour has the appearance of small pebbles.
Pour the buttermilk into a measuring cup, add the soda water, and stir. Use a fork to stir the flour as you slowly add the buttermilk, until the dough just sticks together. Turn the dough onto a floured board or counter. Knead about a dozen times until the dough is uniform. Add flour to the board as necessary.
Pat the dough until it is about 1/2 inch thick. Cut the biscuits and place on a greased baking sheet. Bake at 450F for 12-15 minutes. This will make about 15 2" biscuits.
Goppie
Pour the buttermilk into a measuring cup, add the soda water, and stir. Use a fork to stir the flour as you slowly add the buttermilk, until the dough just sticks together. Turn the dough onto a floured board or counter. Knead about a dozen times until the dough is uniform. Add flour to the board as necessary.
Pat the dough until it is about 1/2 inch thick. Cut the biscuits and place on a greased baking sheet. Bake at 450F for 12-15 minutes. This will make about 15 2" biscuits.
Goppie
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