Category Archives: Bread

Angel Biscuits

4 1/2 teaspoons (2 packages or 14 g) active yeast
3 tablespoons warm water (110 to 115°F)
5 cups (700 g) all-purpose flour
1/4 cup (50 g) white sugar
1 1/2 teaspoons kosher salt
2 teaspoons baking powder
1 teaspoons baking soda
1/2 cup (115 g) butter, cold
1/2 cup (95 g) shortening, cold
2 cups buttermilk

To finish:
Extra flour for forming and cutting biscuits
3 tablespoons melted butter

Dissolve the yeast: Place the yeast and warm water in a small bowl and stir to dissolve. It should be a thick paste.

Combine dry ingredients: Place the flour, sugar, salt, baking powder, and baking soda in a large bowl. Stir together with a balloon whisk.

Add the butter and shortening: Cut the butter and shortening into 1/2-inch chunks and sprinkle over the dry ingredients. Use your fingers to smash and break the butter and shortening until they have flattened out and are about the size of peas.

Make the biscuit dough: Stir the yeast paste into the buttermilk, then add it to the biscuit dough. Don’t worry if all the yeast paste isn’t incorporated into the buttermilk. You just want to loosen it up a bit.

Stir with a large spatula until a rough dough forms. Using your hands, knead the dough a few times to make sure all the dry crumbly bits at the bottom of the bowl are incorporated.

Pat and fold the dough: Sprinkle some flour on a clean surface. Dump the dough onto the surface, and pat the dough into a rough rectangle, about 1-inch thick. Fold the dough in half and then rotate the dough 90 degrees.

Repeat this process, patting the dough into another 1-inch thick rectangle and folding it over 2 more times. Sprinkle flour under the dough if it starts to stick. Do not pat too roughly, just enough to get the dough down to 1-inch. After the final fold, pat the dough out one more time to 1-inch.

Cut out the biscuits: Dip a 2-inch round biscuit cutter in flour, then cut out biscuit rounds. Do not twist the cutter. Just press straight down as you cut. Repeat with all the dough. Gather the scraps together and cut more biscuits until you have used all the dough.

Place biscuits in skillet, then let rise for 1 hour: Brush a large 12-inch cast iron skillet with some of the melted butter. Place the biscuits in the skillet, making sure they touch slightly. If you have leftover biscuits that don’t fit in the skillet, place them in another baking pan or smaller cast iron skillet. Cover the biscuits with plastic wrap and let rise in the pan for 1 hour.

Preheat the oven: About 15 minutes before the hour is up, preheat the oven to 400°F.

Bake the biscuits: Once the biscuits are done rising, brush the remaining melted butter (you may need to microwave it for 15 seconds to re-melt it) over the top of the biscuits. Bake the biscuits for 16 to 18 minutes or until the top of the biscuits are golden brown. Let cool in the pan for 10 minutes before removing them to a cooling rack.

Serve warm with butter, honey, or your choice of jam.

Source: Angel Biscuits Recipe | SimplyRecipes.com

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