Breads, Biscuits, Rolls, Etc., Give me all your dough!

Generally you feed your sourdough starter with equal weights of flour/water which means that for each cup of flour you need 2/3 to 3/4 cup of water.

Thanx gaberlunzie and everyone else.....it's bread makin' time!

Jay

thanks Shadows. Yeah, no kneading!!! of course, kneading is good, especially if your mad and need to take your frustrations on something and not someone!

This time of year I take out my frustrations splitting firewood...

I leave the dough do it's own thing!

Shadows Ohh that looks so good and I think I can smell here.

My daughter always has Thanksgiving dinner with the whole family which would be about 25 to 30 people,wondering is it big enough to feed that many people or should I make 2? I usually make my cracker spread but I think this year I will make this too. I t looks so yummy.

Probably three or maybe even four, so everybody gets a good taste, and even considering that you will get a lot of other food items on the table too. This bread looks like the kind of thing that would also make wonderful nibbles for the game, lightly toasted and buttered with a bit of cheese to go with it.

It's a beautiful loaf. Not many things are more beautiful than good handmade bread.

gaberlunzie -- I always learn so much about cooking and baking processes from your recipes! You're an artist.

Shadows Ohh that looks so good and I think I can smell here.

My daughter always has Thanksgiving dinner with the whole family which would be about 25 to 30 people,wondering is it big enough to feed that many people or should I make 2? I usually make my cracker spread but I think this year I will make this too. I t looks so yummy.

It is a large loaf, but not enough to feed 25! I think 2 or 3 might work if you have other breads too!

Since this is the dough thread and Halloween is coming next month, we need the traditional Irish Halloween (Samhain) bread, Barm Brack.

This is a lot of work but worth it.

If you can't find some of these ingredients, you can order them at www.foodofireland.com

BARM BRACK

4 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (I prefer to use Saxa mixed spice, myself, gives it a more kicked up flavor)
1/2 teaspoon salt
2 heaping tablespoons butter
1 package of yeast
1 cup sugar, divided
1 egg
1 1/4 cups golden raisins
1 cup currants
1/2 cup mixed, candied peel (chop into small bits)

Sift together flour, spices and salt. Rub in butter.
Cream the yeast with one teaspoon of sugar a 1 teaspoon warm milk. If it does not froth, the yeast is to old.
Add the remaining sugar to the flour mixture and blend well.
Pour the remaining milk and the egg into the yeast mixture and combine with the flour mixture. Beat well with a wooden spoon. The batter should be stiff but elastic.
Fold in fruit and chopped peel.
Cover with a cloth and leave in a warm place until dough doubles in size. Turn out and divide into 2 loaves. Place each loaf in a greased 7 inch cake pan. Cover again and let rise for about 30 minutes.
Bake at 400 degrees for 1 hour. Test the middle before removing.
Glaze with 1 tablespoon of sugar dissolved in 2 teaspoons boiling water and return to oven for 3 minutes. Turn out on to rack for cooling.

Slice and serve with butter.

is that all purpose or self rising flour? Sounds like a yummy recipe!

Miss Patti, I am surprised. You, of all folks around here, should know that self rising flour isn't traditional Irish baking.

I have to admit, the Irish and Scots have taken the easy way out and now have self rising flour available to them at their local store.

Barm Brack is a lot of work to make but I plan on serving it a couple of times a month at the B&B. It sure makes the whole house smell so good when it's baking.

yes, it's a sad day when self rising flour is used instead of all purpose, what's this world coming too? I've seen several different recipes for Barm Brack using self rising and omitting the yeast! Since I like yeast breads this would be the better bread.

I have a lot of tomatoes ripening right now, so I decided I would try a tomato bread. Kind of winged this recipe and it's more yeasty than your typical sun dried version. Because of the amount of diced tomatoes I used, I added more yeast to it to give it more rise and overcome the bulk of the tomatoes and the extra liquid.


Tomato Bread

3 medium tomatoes
3 1/2 cups of flour
1 1/2 tablespoons butter
1 cup milk
3 tablespoons sugar
1 1/2 teaspoons Classico Basil Pesto or your home grown version
2 packages of yeast

Dice tomatoes very fine.
Mix flour, milk, butter, sugar, pesto and yeast. Fold in tomatoes. Place in warm area and allow to rise. Split dough and place into small loaf pans. Bake at 400 degrees for 45 minutes or until done.

Cheddar Garlic Biscuits

2 cups Bisquick
2/3 cup Milk
3/4 cup shredded cheese
1/4 cup butter,melted
1 teaspoon parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon Italin seasoning

Heat oven to 450 degrees. Mix frist 3 ingredients to form sft dough. Drop by spoonfuls ontoungreased cookie sheet. Bake 8-10 minutes. Mix butter,parsley flakes, garlic powder and italin seasoning and brush over biscuits.

Chedder Cheese Biscuits

2 cups all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon pepper
1/2 teaspoon bing soda
1/2 teaspoon salt
6 tablespoons chilled unsalted butter
1 1/4 cups grated extra-sharp chedder cheese
1 cup cold buttermmilk
1 egg, beaten with 1 tablespoon milk( for glaze)
poppy Seeds
Preheat oven too 400 degrees. Combin a food processor 2 cups flour, 1 tablespoon sugar, 2 1/2 teaspoons baking powder, 1 teaspoon pepper, 1/2 teaspoon baking soda, 1/2 teaspoon salt and blend. Add 6 teaspoons butter and cut in, using pulse, until fine meal forms. Trnsfer to large bowl, mix in cheese (can be perpared 4 hours ahead,cover and chill). Mix enough buttermilk into flour mixture to bind dough. Turn out onto floured surface and knead gently until combined, about 10 turns.pat out dough to 3/4 inch thickness. Using 3" biscuit cutter, cut out biscuits. Gather scraps, pat out for additional biscuits. Transfer biscuits ti un- greased baking sheet. Brush biscuits with egg glaze and sprinkle with poppy seeds. Bake until golden brown and frim to touch, about 18 minutes Serve warm.

My dad like cheddar cheese so these are his favorites.

this recipe is easy to make and taste delicious! I got it from a book I bought a few years back for St. Patrick's Day. It has recipes and crafts to make. The name of the book is...Irish Fun, Food and Crafts. The recipe is...Farmer-Style Sour Cream Bread...makes 8-12 servings....

1 cup sour cream, @ room temp.
3 tablespoons water
2 1/2-3cups all purpose flour, divided
1 pkg.(1/4 ounce) active dry yeast
2 tablespoons sugar
1 1/2 tsps. salt
1/4 tsp. baking soda
vegetable oil or nonstick cooking spray
1 tablespoon poppy or sesame seeds

1. Stir together sour cream and water in small saucepan. Heat over low heat until temp. reaches 120 degrees to 130 degrees F. Do not boil. Combine 2 cups flour, yeast, sugar salt and baking soda in large bowl. Spread sour cream mixture evenly over flour mixture with rubber spatula. Stir until well blended.
2. Turn out dough into lightly floured surface. Knead about 5 minutes, adding enough of remaining flour to make dough smooth and elastic.
3. Grease large baking sheet. Shape dough into ball; place on prepared sheet. Flatten into 8-inch circle. Brush top with oil. Sprinkle with poppy or sesame seeds. Cover dough with clean kitchen towel and let rise in warm place 1 hour or until doubled in bulk.
4. Preheat oven to 350 degrees F. Bake 22 to 27 minutes until golden brown. Remove immediately from baking sheet, cool on wire rack.

I used caraway seed instead of the poppy or sesame. After I baked the bread I took bits of butter and let it melt on top of the bread. This is one of the best bread recipes that I've fixed. Try it I think you'll like it!