Bread

Simple Biscuits

The vintage Joy of Cooking book I have had always held the answers to almost any question in the kitchen - the last stop before a call to Mom, basically. I've always found its biscuit recipe lacking, though. So when I stumbled across this one when trying to make a biscuit-topped cobbler, I wanted to keep it for posterity:

Biscuit Dough

1 tablespoon shortening
1 cup flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk

Mix dry ingredients; cut shortening in with pastry blender or knives. Add milk gradually to make a soft dough. If too soft, add a little more flour.

Biscuits
3.5
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Yogurt Sourdough Bread

this recipe uses the sourness and bacteria from yogurt to fake a sourdough. It's not fantastic, but it's a lot easier than feeding a starter all the time.

* 1/2 cup plain, nonfat yogurt * 2/3 cup water * 1 tablespoon lemon juice * 1 tablespoon margarine or butter, softened * 3.25 cups bread machine flour * 1 tablespoon sugar * 1.5 teaspoon salt * 3 teaspoons regular active dry yeast OR * 2.75 teaspoons bread machine or quick-acting active dry yeast

Bake on French Bread cycle

3
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Egg Bread

This recipe, from Diana's Desserts tasted great, but was not the best for the bread machine - it was super flaky/crumbly, and took some serious effort to extract. Perhaps using the machine to make the dough and then continuing in the oven would work better?

Ingredients for 1 Pound Loaf:
1/2 cup milk
1 large egg
1 tablespoon butter or margarine, cut up
3/4 teaspoon salt
2 cups bread flour
1 tablespoon granulated sugar

2
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Pie Crust

Another recipe from Mom: the ever-useful pie crust, that can be filled with fruit, sugar and cinnamon/allspice to make all kinds of pies/cobblers, or with omelette fixin's for a quiche, or spread flat and add some OJ in place of water and make a dessert "pizza crust" to top with marscarpone and berries/sliced fruit...

After many years, I've begun adapting it. The Kitchn has a great alternative recipe that I have incorporated.

Basic Recipe

This makes dough for three 9" crusts

4 1/4 cups all-purpose flour

4.5
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