Diva Tasting: Various Breads

Bread Recipes Various

Herb Buttermilk Biscuits

Ingredients

2 Cups Sifted All-Purpose Flour

1 Tablespoon Baking Powder

1 Pinch Salt

1 ½ Teaspoons White Sugar

1 ½ Teaspoons Dried Thyme

1 ½ Teaspoons Dried Savory

1 Teaspoon Kelp Powder

1 Tablespoon Dried Parsley

1 Tablespoon Dried Basil

Cup Unsalted Butter, Softened

¾ Cup Buttermilk

Directions

Step 1 Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.

Step 2 Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet.

Step 3 Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.

No Knead Artisan Bread
Ingredients

3 Cups All-Purpose Flour

1 Teaspoon Active Dry Yeast

2 Teaspoons Salt

1 ⅔ Cups Warm Water (110 Degrees F/45 Degrees C)

1 Teaspoon Chopped Fresh Rosemary (Optional)

1 Teaspoon Chopped Fresh Thyme (Optional)

1 Teaspoon Chopped Fresh Sage (Optional)

Directions

Step 1 Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.

Step 2 Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.

Step 3 Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].

Step 4 Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.

Step 5 Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.

Step 6 Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

Note To ensure the dough is fully risen and ready for the oven, do the Poke Test: flour your index and middle fingers, and poke the side of your loaf about half an inch deep. If the indentations spring back, the dough still needs more time to rise. When the indentations stay put, the loaf is ready to bake.

Herbed Bread in Bread Machine
Ingredients

1 ¼ Cups Warm Water (110 Degrees F/45 Degrees C)

3 Cups Bread Flour

2 Tablespoons Dry Milk Powder

2 Tablespoons White Sugar

1 ½ Teaspoons Salt

2 Tablespoons Butter, Softened

3 Tablespoons Grated Parmesan Cheese

1 ½ Teaspoons Dried Marjoram

1 ½ Teaspoons Dried Thyme

1 Teaspoon Dried Basil

1 Teaspoon Dried Oregano

1 Tablespoon Active Dry Yeast

Directions

Step 1 Place ingredients in bread machine in the order suggested by the manufacturer. Select the Basic or White Bread cycle, and press Start. Makes 1 ½ Pound Loaf.

Cornmeal Biscuits Breakfast

Cornbread “Dumplings”:

2 Cups Cornmeal

¾ Cup Self Rising Flour

4 Teaspoons Baking Powder

½ Teaspoon Salt

1 Cup Milk

3 Tablespoons Vegetable Oil

3 Tablespoons Honey

3 Tablespoons Brown Sugar

2 Eggs

Directions

Step 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12×17-inch sheet pan.

Step 2 Whisk cornmeal, flour, baking powder, and salt in a bowl until combined. Add milk, oil, honey, and egg, whisking until combined. Place about 8-10 dollops of the batter on baking sheet.

Step 3 Bake until cornbread is browned on top, 25 to 30 minutes. Allow to cool for 10 minutes. Sprinkle with sliced powdered sugar just before serving if desired. 8 Servings. Serve with butter, jelly, honey, syrup or fruit.

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