Breads, Rolls, Muffins

Sourdough Biscuits

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Biscuits are faster to make than bread – and 4th graders cannot wait!

Ingredients:

  • 1 1/2 c primary batter (See Sourdough Starter)
  • 1 c flour
  • 1/2 tsp salt
  • 1 Tab sugar
  • 1/4 tsp baking soda
  • 1/4 c butter, melted

Directions:

  1. Wash your hands!
  2. Mix ingredients, except butter, gently. Dough will be very soft.
  3. Turn out on floured board and knead for approximately 1/2 minute.
  4. Roll out with floured rolling pan (or pat with floured hand until about 1/2 inch thick.
  5. Cut with floured biscuit cutter.  Or small empty juice can)
  6. Carefully lift and dip in butter.
  7. Place close together on pan.
  8. Place in warm place for proofing for 30 minutes.
  9. Bake 30 – 35 minutes at 375º.

(I have been know to cheat and add a little yeast to insure the kids had successful biscuits.)

Serves:  Makes 12 biscuits

Source:  Ginger Kleerup

Sourdough Starter

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Actually quite easy – I have done this with 4th graders studying the gold rush in California.  What you are doing is capturing wild yeast.  You can experiment by placing jars of milk in different places – your house, a friend across town, etc.  You should be able to taste a difference.

Starter Ingredients:

  • 1 c milk
  • 1 c flour

Instructions:

  1. Place milk in a glass jar or bowl.
  2. Cover with cheesecloth.
  3. Let it sit for 24 hours.
  4. Add flour and stir.
  5. Let it sit out in the open (best outside) for 5 to 7 days.

It will get disgusting looking and smell like a winery.  That is good – it is fermenting and that is what makes it “sour”.  The liquid is actually “hooch”.

Primary batter:

  • 1 c sourdough starter (from the jar you have stirred a bit)
  • 1 1/2  c flour
  • 1 c warm water

Instructions:

  1. Mix in a large bowl.
  2. Cover with plastic wrap.
  3. Place in a warm, draft free area for about 12 hours for proofing.  It should get bubbly.
  4. Stir.
  5. Remove one cup and put back in the starter container for next time.

Use to make biscuits, bread, pancakes, waffles, whatever.

Source:  Ginger Kleerup

Southern Corn bread (Mississippi Style)

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There is a lot of “disagreement” on the proper way to make cornbread.  This recipe is from a very old (undated but tattered and spattered) church cookbook.

Ingredients:

  • ¾ c cornmeal
  • ¼ c flour
  • 2/3 c sour milk
  • 6 tsp shorting
  • 1 egg beaten
  • ¾ tsp baking powder
  • 3/8 tsp soda
  • ½ tsp salt
  • real butter

Directions:

  1. Preheat oven to 400°
  2. Place ½ teaspoon shortening in each of 12 cups of muffin pan and heat in oven.
  3. Sift all dry ingredients in mixing bowl.
  4. Mix eggs with milk and lightly stir into dry mixture.
  5. Pour immediately into hot muffin pans.
  6. Bake at 400° about 20 minutes.

Serve with real butter.

Serves: 12

Source: Huntsville Heritage Cookbook, The Grace Club Auxiliary, Inc., Mrs. T. Wallace Armstrong

Comments: To make sour milk, add 1 tablespoon vinegar or lemon juice per cup of fresh milk.

Okra Cornmeal Cakes with Chevre and Roasted Tomatoes

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Here is an okra you can eat!  These look really pretty and you can make the corn cakes ahead of time and reheat in the oven.

Ingredients:

  • 1 pint cherry or grape tomatoes, halved
  • 3 Tab Olive oil
  • Kosher salt
  • 2 c cornmeal
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 large egg, beaten
  • 8 oz okra, 1/4″ slices
  • 1 jalapeño, cored, seeded, finely chopped
  • 1 clove garlic, minced
  • 1/4 c vegetable oil (more if needed)
  • 4 oz chevre (goat cheese)
  • 2 Tab mild Parsley sprigs

Directions:

  1. Combine tomatoes, olive oil and kosher salt to taste in a bowl.
  2. Toss.
  3. Place on a rimmed baking sheet and bake at 350° for about 40 minutes, stirring once or twice.
  4. Let cool.
  5. Combine cornmeal, baking powder, and salt in a medium bowl.
  6. Combine egg and water. Whisk lightly.
  7. Stir egg mixture into cornmeal mixture.
  8. Fold in okra, jalapeño and garlic.
  9. Let sit 5 minutes to absorb some of the water.
  10. Heat oil in a large skillet until warm.
  11. Drop heaping tablespoons of batter into oil.
  12. Cook until browned, flipping once, about 3-4 minutes per side.
  13. Transfer to paper towel on a rack.
  14. Mash chevre with milk in a small bowl.
  15. To serve, place a dollop of chevre on each cake.
  16. Top with a couple of roasted tomatoes.
  17. Garnish with small sprig of parsley.

Serves: 3 dozen

Source: annies-eats.com, Adapted from Basic to Brilliant, y’all, Virginia Willis

Cheddar Appetizer Spritz

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The couple that made these for Gourmet said they thought they were too much work for what they were.

Ingredients:

  • 1 c Tillamook sharp or extra sharp cheddar cheese (4 oz) shredded (room temperature)
  • 3 Tbs butter
  • 1 Tbs milk
  • ½ c + 1 Tbs flour
  • Pinch salt
  • Pinch cayenne pepper

Directions:

  1. Thoroughly blend cheese, butter and milk.
  2. Add flour, salt cayenne pepper.
  3. Mix well.
  4. Force dough through a cookie press onto a greased cookie sheet.
  5. Bake 375° 10 – 12 minutes or until edges are golden brown.

Serves: 32

Source: The Tillamook Cookbook

Garlic Cheese Pull-Apart Bread

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This is the recipe EVERYONE will want!

Ingredients:

  • 16 frozen white dinner rolls
  • ½ C butter, melted
  • 1 C grated Parmesan cheese, divided
  • 1 tsp dry parsley flakes
  • 1½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp Italian seasoning
  • ½ tsp onion powder

Instructions:

  1. Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes.
  2. Cut rolls in half with a clean pair of scissors.
  3. Combine melted butter and seasonings together.
  4. Pour over dough and gently mix.
  5. Add ½ C of grated cheese and combine.
  6. Make sure each piece of dough is coated.
  7. Line the bottom of a 9 inch springform pan with the piece of dough and then top with remaining grated cheese. (or use 2 cake pans – not pie tins)
  8. Allow to rise in a warm place for 1½ – 2½ hours.
  9. Cover bottom of pan with foil to prevent butter from leaking out.
  10. Bake at 350°F for 20-25 minutes or until center is completely done.

Source: Leigh Anne from yourhomebasedmom.com

Simply Heavenly Oyster Crackers

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How long has it been since you made these?

Ingredients:

  • 2 pkg oyster crackers (12 oz each)
  • 1 c salad oil
  • 1 pkg Hidden Valley Ranch dry dressing mix (3 Tab)
  • ½ tsp lemon pepper
  • 1 tsp dill weed
  • 1 tsp garlic powder

Directions:

  1. Mix oil, dressing mix, lemon pepper, dill and garlic powder thoroughly.
  2. Pour over crackers in a covered container.
  3. Let stand at least 24 hrs.
  4. Turn container over occasionally until the crackers have absorbed the liquid.
  5. Place in 2 or 3 bowls to serve.

Serves: 8 cups

Source: Mollie Alexander, Simply Heavenly The Episcopal Church of the Ascension, Twin Falls, Idaho

Cranberry Banana Oat Muffins

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The banana tree produced a good size stalk of small bananas.  They all ripen at once, of course.  Good muffins – freeze nicely and the dough can sit in the frig over night.  

P.S. Lesson learned – freeze bananas peeled!

Ingredients:

  • 1 1/4 c flour
  • 1 c oats
  • 2/3 c sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 3/4 c mashed ripe bananas (5-6 bananas)
  • 1/3 c butter, melted
  • 1 c cranberries (I used dried)

Instructions:

  1. Preheat oven to 375º.
  2. Grease muffin tins, or better yet, use paper liners.
  3. Combine the first 6 ingredients in a mixing bowl.
  4. Mix well.
  5. Beat together egg, bananas, and melted butter until smooth.
  6. Add to dry ingredients.
  7. Stir to blend.
  8. Stir in cranberries just until combined.
  9. Spoon batter into prepared muffing pan, filling almost to the top.
  10. Bake for 20-25 minutes or until the top springs back when lightly touched.

Serves: 12 muffins or 24 mini muffing (or a little more)

Source:  Food.com

Parker House Rolls

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Super easy Parker House rolls from Haven in Oakland.  Executive Chef Kim Alter did a presentation at Chefs’ Holidays 2013 at the Ahwahnee Hotel in Yosemite. She doesn’t fold them over but they are tasty.  Kim is a firm believer in weighing all ingredients.   There are conversion tables available on the internet.  The conversion for fresh yeast is a little more complicated.  100% fresh = 40%-50% active dry = 35% instant.

Ingredients:

  • 750 grams of all-purpose flour (about 3 1/4 c)
  • 750 grams of bread flour (about 3 1/c)
  • 60 grams of granulated sugar (about 1/4 c)
  • 30 grams of salt  (about 2 Tab)
  • 54 grams of fresh yeast (about 1/4 c)
  • 1,050 grams of whole milk, cold (about 3 1/3 c)
  • 350 grams of butter, room temperature (about 1 1/2 c)
  • pan spray
  • 1 whole egg
  • 2 egg yolks
  • 2 tablespoons of whole milk
  • Fleur de Sel to garnish

Instructions:

1. Weigh out all ingredients.
2. Add all dry ingredients to the bowl of your stand mixer.
3. Add 1,050 grams of milk and the yeast.
4. With a dough hook, turn your stand mixer to speed #3 for 5 minutes.
5. Once your timer goes off, turn the speed up to #5 and let the dough mix for 4 minutes.
6. Once that timer goes off, slowly add in your tempered butter.
7. Turn your stand mixer back down to speed #3.  Let the dough mix until everything is emulsified, about 5 more minutes.
8. Turn off the mixer and take out the dough.
9. Divide into 2 parts, then wrap in plastic wrap.
10.Place one in your freezer for future use and one in your refrigerator for later.
11. Let the dough rest in the refrigerator for about an hour.
12. While the dough is resting gather 2 half-sheet trays and place parchment paper on one of them. (Spray pan, then put down          paper and it will not curl on you.)
13. Coat the pan with spray so the dough does not stick.
14. Once the dough has rested, weigh out little balls somewhere between 52 grams and 60 grams.
15. Roll the dough balls in a circular motion (with your hand, on the board/table) and place on a half pan about 1/2 inch apart    from each other.
16. Once the tray is full, spray the tops to the rolls with pan spray.
17. Place plastic wrap loosely on top.
18. Place the other half pan on top to lightly press sown the dough.
19. “Proof” the bread for about 1 1/2  hours.   “Proofing” is the final step before baking, and refers to a specific rest period    within the more generalized process known as fermentation.
20.The rolls are ready once there is no more space between them and they have almost doubled in size.
21. Combine the whole egg, egg yolks, and milk, then beat them together like you are making scrambled eggs.
22. Using a pastry brush, lightly coat all of the dough with the egg wash, making sure you get in between the cracks.
23. Sprinkle Fleur de Sel on top to garnish.
24. Place the bread in a 400° oven and set your timer for 7 minutes.
25. Once the timer goes off, rotate half way and reset the timer for 8 minutes.
26. Take out of the oven and let rest for about ten minutes.
27. Serve with butter and enjoy!

Serves:  Half batch makes 25 rolls

Source: Haven, Oakland, CA

Sour Cream Coffee Cake

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This has been THE Christmas morning coffee cake for years.  It keeps several days and freezes.

Ingredients:

Batter

  • 1 c Butter
  • 1½ c Sugar
  • 2 Eggs
  • ½ pt Sour Cream
  • 2 c Flour
  • ½ t Baking Soda
  • 1½ t Baking Powder
  • 1 t Vanilla

Cinnamon Mixture

  • ¾ c Walnuts, finely chopped
  • 2 t Cinnamon
  • 2 T Sugar

Instructions:

Do not preheat oven!

  1. Butter and flour a 9″ tube pan or bundt pan (even if it is teflon)
  2. Combine butter, sugar, eggs  beating until light and fluffy
  3. Blend in sour cream
  4. Sift flour with baking soda and powder into creamed mixture
  5. Add vanilla, blend well
  6. Mix nuts, cinnamon, sugar
  7. Sprinkle half the nut mixture in the pan
  8. Spoon scant half the batter over nut mixture (dough will be very thick)
  9. Sprinkle remaining nut mixture on batter
  10. Spoon remaining batter into pan
  11. Place in cold oven.  Turn oven to 350°
  12. Bake 55 minutes

Serves: 12-14

Source: Sunset Cook Book – Food with a Gourmet Touch, 1960