Ingredients

• 4 cups all-purpose flour
• 4 tablespoons white sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup margarine, softened
• 1 cup buttermilk
• 1 egg
• 1/4 cup butter, melted
• 1/4 cup buttermilk

 

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

 

Had this as a link on FoodLikeThat, which I will be ditching one of these days. Key things with this seems to be use of both baking soda and powder, and lots of buttermilk.

Made originally for Christmas morning, 2008.

1 package active dry yeast

1/4 cup warm water

3/4 cup hot milk

3 tablespoons shortening

3 tablespoons granulated sugar

1 1/4 teaspoons salt

1 egg, beaten

4 cups all-purpose flour, or enough to make stiff dough

melted butter

I made these for our Canada Day apartment picnic. What's that? It's when you put out pillows and blankets on the floor of your apartment because it's too cloudy / rainy to have a picnic outside!

On the second rise in the pan, they all just sort of rose into one large mass. Next time, put them farther apart in the pan.

I also think I might have over-kneaded a bit and/or worked in a bit too much flour as part of kneading, but it turned out some really nice crumb, almost like a biscuit or something with corn meal in it. This is theoretically a Southern food recipe, so maybe that makes sense.

No Knead Bread (inside) No Knead Bread

This is my first attempt at No Knead Bread (wrote about it previously with links to recipes).

This was a bit of a mashup with something from Cooks Illustrated that recommends a *little* bit of kneading, and the addition of beer and vinegar.

I didn't have any beer, but I did add the vinegar, and I did knead for about 10 minutes. I let it sit yesterday at 5pm, and started working with it at around 9am this morning, so it sat for 16 hours. The modified Cooks Illustrated plans on anywhere between 8 and 18 hours.

1/3 whole wheat and 2/3 white (both unbleached organic all purpose from Spud). The crust is nice and substantial, the crumb is bit too light for me: will have to experiment with heavier grains, maybe some rye flour. Will have to see how it tastes when it's cold: fresh out of the oven all bread is fantastic.

Ingredients

2	cups shredded coconut
1 ½	cups rolled oats
1 ½	cups raisins
2	cups sunflower seeds
½	cup sesame seeds
¾	cup chopped peanuts
½	cup chopped cried fruit, like apricots
¼	cup mini chocolate or carob chips
½	teaspoon salt
1	cup honey
1	teaspoon vanilla
1	cup peanut butter

Preparation

Step 1	Mix all the dry ingredients well in a large bowl. Blend honey, peanut butter and vanilla until smooth. Add to dry ingredients. Mix with your hands (grease hands first).
Step 2	Press firmly into a greased 9 x 13" pan. Bake at 275 F until golden brown. Time varies but anywhere from 8-16 minutes. Cool on a rack. Cut when cool.

Ending up making these tonight. I've had oats and shredded coconut haunting the cupboards for a while, and have been thinking about an on-the-go eat in the morning sort of thing. The Orange Ginger Granola bars look good, too.

When I went to look for recipes, they're all very similar, and in fact don't seem to matter *what* you put in them.

I left out sunflower and sesame seeds, and did crystallized ginger and some candied lemon peel for the fruit. The chocolate chips were white chocolate chunks. No honey, but half a cup of turbinado sugar and dark molasses. I like the dark, slightly bitter flavour of molasses, so we'll so how that turns out.

The peanut butter was aged and sticky, so I added a bit of water to dissolve the sugar / molasses / peanut butter. No salt because I forgot about it.

Needed to bake much longer (~30 minutes) and a little hotter than listed. Didn't stick together as well as I had hoped, but did end up being tasty.

My mom has been making No Knead bread for years -- she makes a basic white and then a dark that has all sorts of seeds and grains. The original original recipe was published in the New York Times in 2006. Breadtopia has some videos and a basic method that's worth looking at as well

I saw the Artisan Bread in 5 book above at the Phoenix on Bowen, where they take the base recipe and expand it many different ways.

I have yet to make one of these myself, but it's something I'm going to be experimenting with this year..

• 1 1/2 cups All purpose flour
• 1 teaspoon Salt
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 6 fluid oz Buttermilk
• 3 tablespoon Butter room temp

Preparation

Oven temp: 425F / 220C / Gas Mark 7

1. Preheat the oven to 425. Grease a baking sheet.

2. Sift the dry ingredients into a bowl. Rub in the butter or margarine with your fingertips until the mixture resembles bread crumbs.

3. Gradually pour in the buttermilk, stirring with a fork to form a soft dough.

4. Roll out the dough until 1/2 inch thick. (I often make mine thicker and roll it into one large circle). Cut into wedges with a sharp knife.

5. Place on the baking sheet and bake until golden, 12-15 minutes.

One of the things I've been on a roll with over the holidays is baking. I do lots of cooking, but generally little baking. Oh-ten will contain more baking.

UPDATE: this is very much a savoury recipe -- mine ended up being a bit salty / soda-y because I wasn't very careful at measuring. The texture was very nice and flaky, not sure what adding sugar would do.