Category Archives: Bread
It’s no secret- we like bread. Any kind of breads- Sourdough, pumpernickel, garlic-y cheesy breads, bruschetta …. and that all around staple- biscuits.
They go so easily with every meal…
But alas- I live a fair distance to the market. So in this recipe you will learn how to make ‘fake’ or substitute buttermilk and a great cheaters trick so you don’t have to cut in the butter…
Super simple ingredients too!
2 1/2 C flour 2 T baking Powder 1 Tsp sugar 8 T butter (yes son, you can sub margerine) 1 C milk 1 T lemon juice (trust me) 1/2 tsp salt(optional)
mix the milk and lemon juice together and put in the freezer for about 7-10 min… while it’s chilling, melt the butter and let cool. In the meantime mix the dry ingredients in a bowl and make an indent (well) in the center.
Here comes some magic!– Add the butter to the chilled milk and watch it make little butter balls/slush. Pour into dry and stir until just mixed. Turn out and roll or pat –gently-(I prefer pat) to about 1 inch-ish. and fold and pat..repeat like 6 times.
Cut with a cutter or glass. *tip* Do NOT twist the cutter/cup it makes the edges ‘crimp’ and your biscuits won’t rise well.
Bake at 425 10 min -they’ll be golden on top- take out and brush with some melted butter.
Gobble up. Eat with jam, make biscuits and gravy, dunk in gravy, make sandwiches…..
*Tips for the boy-o-s
Need buttermilk in a jiff??? 1 Tablespoon ( a generous soup spoon will do) lemon juice per cup of milk. Let stand 5 min and use.
No rolling pin? No problem- beer/wine bottles, be creative, just keep an equal pressure when rolling.
Yes- you can sub Margarine in most of moms recipes, though it alters the taste and these biscuits won’t be quite as fluffy.
We went to a good Eye-Tali-an-o wedding last week down in Denver.
All the players were there… “The Don” ,”Cha-Cha” the wise guys and all the rest. Polyester in abundance right along with chest hair and chains, big hair and high heels.
But what stood out the most, was The Don’s mother-in-law…. In her sensible shoes.
I was immediately reminded of all the old ladies that used to sit on their stoops and watch kids play in the street. She reminded me of MY grandmother. Never without her sensible shoes. And all the times she chatted with ‘The Ladies” – Comparing olive oils and pedigrees, transgressions and recipes, children and husbands and so on. All dressed alike- all in sensible shoes.
She reminded me of all the ladies riding the bus to the market in San Francisco- shopping bags tucked neatly into handbags or under their arms, housedresses and sensible shoes for walking. She reminded me of garlic and gravy (that’s-a what we call spago sauce) and crusty bread and cannoli.
She reminded me of when we lived in North Carolina and went to a Columbus Day Celebration in downtown Fayetteville.
There standing all her glory on street corner was an elderly Italian lady in her green (the EXACT same shade as the flag!) housedress, matching handbag and jaunty little hat proudly holding a full size Italian Flag waving gently in the wind. In her sensible shoes….
A toast to The Don’s mother-in-law!
I miss my Grammy and was happy for the memories
My little Focaccia buns are a snap to make! NO KNEADING required.
“Foo-Kah” bread as we all still call it (the Boyz couldn’t say Focaccia when they were little) has it’s origins in Ancient Rome. Panis focasius was a flat bread baked on a hearth. Over the years as cooking style have evolved, it has become the focaccia of today.
All you need is few simple ingredients and then whatever you want on top.
3Cups flour 1 1/2 Cups warm water 2 1/4 tsp yeast (or 1 package)
2+ TBS Olive Oil (or canola or whatever you have) 2 TBS minced rosemary
1tsp salt 1TBS sugar
~That’s it! Those are the basic ingredients.~
In large bowl mix together the flour, sugar, salt , yeast and rosemary. Add the water and
olive oil and mix with spoon. Dough will be very sticky. Divide up into greased muffin tins (or just use cupcake papers) Cover and let rise about 20-30 minutes. *I make a dozen with this recipe, but it will stretch to 18 for smaller buns*
Heat oven to 375 gather up whatever you want on top. We like tomatoes, and seasonings and cheese, olives, onions and stuff. Dice up whatever you are using into little pieces and brush buns with some olive oil and put your toppings on.
(we like to add extra diced tomatoes right into the dough itself.)
Bake for about 15 minutes. You’ll know. They will be firm on top.
Gobble up. Dip in sauces, olive oil, gravies or just east them as is.
If you like a sweeter or a dessert bread : skip the rosemary and use like candied fruits or raisins or dates and sprinkle with sugar. Focaccia dolce or sweet focaccia.
*Boyz tips* diced pepperoni, bacon, mushrooms, Feta cheese, olives.. all great toppings! For seasonings just use generic Italian seasoning, or herb or whatever is in your cupboard. Rosemary is Not a must. we just like it. and Yes- this will still turn out if you have no measuring cups or spoons… a coffee cup, soup spoon and teaspoon will work for measuring. Poor boy style 😉 yes.. you can used canned tomatoes. ***If you don’t have muffin pans, grease your cookie sheet and press out the dough onto it all the way to the corners. use your finger and poke ‘indents’ all around. Let rise… finish as above***
So my cousin Hannah has come for a month long visit to our farm. She is 9 years old.
At first I was “What am I supposed to DO with a GIRL?” We raised Boys!
~As it turns out, there was nothing to fear.~ We both speak SARCASM fluently.
She was (is) a self admitted “indoor” girl.
Well- things have changed a smidge.. I am sure her Mama will have a few bad habits to break!
BOOTS go with everything. Hannah has worn her boots more that her sandals and hasn’t even touched tennis shoes yet. 🙂
COOKIES for breakfast are ok sometimes.
WALKS are great for dream making… Hannah wishes to be an Artist or a Fashion Designer… I hope she follows her dreams, where ever they may lead.
Dirt won’t kill you… we have been in the garden daily. she has learned to simply rub things that fall in the dirt on her pants and keep on going…
She can DO ANYTHING. She has learned that with a little perseverance and cussing, all tasks are do-able! So very proud of her!!
Coffee nearly BLACK… and a sweet tooth for French Vanilla flavoring.
POLKAand two-step are a must have in the dance repository if you want to be ‘social’ around these parts.
HAY BALES are great fun. So is the quad and the dog. CHICKENS will follow you like the Pied Piper.
Well~ I gotta run. More on our adventures later…. sewing, baking, swimming, dancing and more! We have MEMORIES to go make!
That got your attention, didn’t it??
|Right out of the oven!|
Now that the Boyz are on their own, I only bake bread once a week. Today I am using my favorite Amish Bread recipe for buns. Hubby likes them for sandwiches.
** Did you know you can make TWO loaves of bread for about $1.75 at home???**
I actually got this recipe from a Mennonite woman, living near Joes, Colorado. Super easy and versatile. We use it for everything except sourdough, raisin bread and cinn rolls. (~ For those I use an Italian Sweet Dough.)
This makes wonderful French loaves, baguettes, sliced bread, dinner rolls, hamburger and hotdog buns….
2 Cup warm water
2/3 Cup sugar (you can also use Brown sugar or Honey- I’ve done both)
2Tablespoons yeast (or two packages)
1/4 Cup oil
2 Tsp Baking POWDER
1 tsp Salt
+/- 5 Cups flower (closer to plus)
|My niece’s first loaves!|
Add oil. Slowly add in dry ingredients while stirring. Turn out onto floured (this is the rest of the flour) surface and knead until smooth and dough bounces backed when poked. (like the Pillsbury Dough Boy). Lightly oil and cover. Let rise in a warm place until double.
** If you are making bread, before oiling and covering, divide into TWO)**
Punch down. Shape into loaves or rolls. Let rise again. Bake 350 oven 35 min. for bread and about 20 for buns. Remove. cool on wire racks. Butter tops while warm.