Category Archives: Bread

Cheese and Garlic Bread

Serves: 8 – 10

1 crusty loaf, preferably sourdough or Vienna
¾ cup shredded Mozzarella cheese (or other melting cheese)

Garlic Butter
3.5oz unsalted butter, softened
2 garlic cloves, minced
⅜ tsp salt
1 tbsp fresh parsley, finely chopped

Preheat the oven to 350F.
Melt butter and then mix in other Garlic Butter ingredients.
Cut the bread on a diagonal into 2cm/1″ diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don’t need to be super neat, it’s nice to have some of the butter drizzled over the crust.
Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
Serve immediately.

NOTES
1. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake.
2. The denser the bread, the better the pieces will hold together when pulled off.

Buttermilk Hushpuppies

1 cup cornmeal
1/2 cup (2 1/2 ounces) all purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 1/4 teaspoons salt
1/4 teaspoon cayenne
1 small onion, minced (about 1/4 cup)
1/2 cup plus 2 tablespoons buttermilk
1 tablespoon (1/2 ounce) unsalted butter, melted
1 teaspoon hot sauce
2 tablespoons chopped scallions (optional)
Oil for frying

Remoulade Sauce:
1/2 cup mayonnaise
1 teaspoon mustard
3/4 teaspoon sugar
1/4 teaspoon cayenne
1 teaspoon Worcestershire sauce
1 teaspoon fresh juice from one lemon
1 to 2 teaspoons hot sauce
1 tablespoon chopped scallions

Procedures
Make Remoulade sauce: Stir all ingredients in a bowl until combined. Season to taste and set aside.

Make hushpuppies: Stir cornmeal, flour, sugar, baking powder, salt, and cayenne in a medium bowl. Add onion, buttermilk, melted butter, hot sauce, and scallions (if using), and then stir until just combined.

Pour oil into a heavy duty pot to 2 inches deep. Heat over medium high heat until temperature reaches 375°F. Working in batches, gently roll dough into golf ball-sized balls and carefully lower into hot oil using a slotted spoon. Take care not to crowd pot. Fry until golden brown and cooked through, turning with wooden spoon for even browning, 2 to 3 minutes. Serve warm hushpuppies plain or with remoulade dipping sauce.

via Buttermilk Hushpuppies | Serious Eats : Recipes.

Cheddar Bay Biscuits

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon garlic salt
6 tablespoons cold butter, cut in small cubes
1 cup shredded cheddar cheese
3/4 cup buttermilk, ice cold

Topping:
3 tablespoons melted butter
1/2 teaspoon dried parsley
rounded 1/4 teaspoon garlic salt

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
In a large bowl whisk together the flour, baking powder and salt.
Use a pastry blender or 2 knives used scissor fashion to cut in the butter until small pea-sized crumbs form.
Add the cheese and toss until coated with flour.
Add the buttermilk and stir until just combined – don’t overmix. Drop by 1/4 cup fulls onto the baking sheet about 2 inches apart.
Bake 14 – 16 minutes until golden around the edges. Meanwhile, in a small bowl combine melted butter with parsley and garlic salt.
Remove the biscuits from the oven and brush butter generously over the tops while hot. Best served warm.

Kneadlessly Simple’s Cheddar And Chiles Bread

yield: Makes 1 large loaf, 12 to 14 slices each
active time 25 minutes
total time Up to 34 hours, depending on rising

Ingredients
3 1⁄2 cups (17.5 ounces) unbleached white bread flour, plus more as needed
1 tablespoon granulated sugar
1 1⁄2 teaspoons table salt
1 teaspoon instant, fast-rising, or bread machine yeast
2 tablespoons corn oil, canola oil, or other flavorless vegetable oil, plus extra for coating dough top and baking pan
1 2⁄3 cups ice water, plus more if needed
8 ounces (3 lightly packed cups) coarsely grated very sharp cheddar cheese, preferably white cheddar
1⁄2 cup very well-drained and patted dry chopped canned green chiles
Procedures

First Rise: In a large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In another bowl or measuring cup, whisk the oil into the water. Thoroughly stir the mixture into the bowl with the flour, scraping down the sides until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don’t over-moisten, as the dough should be stiff. If necessary, stir in enough more flour to stiffen it. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 15 to 20 hours. If convenient, stir the dough once partway through the rise.

Second Rise: Vigorously stir the dough, gradually sprinkling over and incorporating the cheese and chiles. Fold them in very thoroughly to ensure they are evenly distributed . If necessary, thoroughly stir in enough more flour to yield a very stiff dough. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Invert the dough into a well-greased 9 × 5-inch loaf pan. Evenly brush or spray the dough top with oil. Using well-oiled kitchen shears or a serrated knife, make a G-inch-deep slash lengthwise down the center of the loaf. Cover the pan with nonstick spray–coated plastic wrap.

Let rise use any of these methods: For a 1 1/2- to 2 1/2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough reaches 1/2 inch above the pan rim.

Baking Preliminaries: 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 425ºF.

Baking: Reduce the heat to 400ºF. Bake for 30 to 40 minutes, until the top is nicely browned; cover the top with foil as needed. Continue baking for 20 to 30 minutes longer, or until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 204º to 206ºF on an instant-read thermometer). Then bake for 5 minutes more to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn out the loaf onto the rack; cool thoroughly.

Serving and storing: Cool thoroughly before slicing or storing. Store airtight in plastic or aluminum foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

Via: Kneadlessly Simple’s Cheddar And Chiles Bread

Hush Puppy Corncakes

Makes about 28 or 30 1-1/2” cakes

1 cup coarse yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking soda
2 teaspoons kosher salt
2 teaspoons dried oregano or Italian seasoning
1 teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
3 large eggs, lightly beaten
¾ cup 1% milk
2 scallions, finely chopped
3 tablespoons vegetable oil, divided

1) In a large bowl, whisk the cornmeal with the flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper. In a medium bowl, whisk the eggs with the milk, scallions, and 1 tablespoon of vegetable oil. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour.

2) In a large pan, heat ½ tablespoon vegetable oil over medium-high until shimmering. Drop rounded tablespoons of batter into the pan, like you would pancakes. Cook until bubbles appear on the side facing you, then flip over and continue cooking until golden brown.

3) Repeat until batter is finished, replenishing the pan with ½ tablespoon of olive oil with every new batch. Adjust heat as needed.

Credit: Cheap Healthy Good: Hush Puppy Corncakes … I Think