This posting is a product review. I bought a box of Alaskan Sourdough Bread Mix from King Arthur Flour, since it was on sale. I mostly followed the instructions with a couple of enhancements. I let the dough rise for 2 hours, formed it into a ball and gave the dough a second rising of Read More …
This is a very tasty Uzbek bread whose name resembles the northern Indian bread naan. I made this to go with Non Puju, an Uzbek dish in which a Chinese-style beef stew is served over bread. This version is adapted from Caroline Eden’s Red Sands, which I am reading in preparation for a VMFA trip Read More …
I have always liked filled breads. Here is an example from Afghanistan as reported in the Washington Post. It is shaped like a calzone, but is pan-fried vs. baked, has a very different filling, and is eaten with an herb chutney and yogurt. This took about 2 hours of elapsed time and made 6 flatbreads. Read More …
Very good cinnamon rolls can be made for breakfast in about 40 minutes if they are based on biscuit dough rather than yeast dough. Here is how I made them this morning for two people, combining Buttermilk Biscuits for Two with some ideas in Cooks Illustrated’s The Quick Recipe. These could easily be scaled up Read More …
This is half a batch of buttermilk biscuits encasing a browned and split 4 oz. smoked sausage, some grated cheddar, and pickled jalapenos. It was a fairly quick and tasty breakfast
I have been thinking about making savory biscuits by mixing meat, cheese, onions, etc. into the biscuit dough. I have noticed that it is much easier to incorporate such ingredients in low gluten biscuit dough than in high gluten bread dough. This version is Buttermilk Biscuits for Two plus 5 oz. of Taylor pork roll, Read More …
This is a vegetarian version of biscuit bombs, combining Buttermilk Biscuits and Potato and Cheese Filling. ¼ cup of filling per Biscuit Bomb. A full batch of the filling will fill 16 biscuits. I like to add a little SriRacha or other hot sauce to the biscuit bombs.
This is a lightly sweet member of the focaccia family which is flavored by grapes and anise liqueur. I have made this a couple of times over the years, this time as a way of using up some older grapes on the counter which had shriveled and did not have a good texture to eat Read More …
Biscuit bombs with home-made buttermilk biscuits are quite easy to make as explained in my posting on Biscuit Bombs. They can be made even more easily with large store-bought biscuit dough. Each of the doughs should be flattened out to about a 6 inch circle and then a covered by a layer of shredded cheddar Read More …
Instructions to follow Pain au Chocolat is another way to use the dough for Croissants, and I used half of the dough for this purpose. All that is needed is the dough, some chocolate chips, and a beaten egg for an egg wash. Roll out the croissant dough until a single recipe is a 17 Read More …