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These are so quick and so good! I have an herbed biscuit recipe I like too, but these are the ones I usually make. =) I normally use 1/2 whole wheat pastry flour and 1/2 unbleached white flour - all whole wheat turns out a heavy biscuit. These are great for making Biscuits & Gravy! Yum! =)
Baking Powder Biscuits
makes about 10 biscuits
1/4 cup shortening
2 cups all-purpose flour or whole wheat flour
(I use 1 cup whole wheat pastry & 1 cup ubl. white flour)
1 Tbsp sugar, if desired
3 tsp baking powder
1 tsp salt
3/4 cup milk (soy, rice, cow, whatever)
Heat oven to 450 degrees.
Cut shortening into flour, sugar, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leave side of bowl and rounds up into a ball. (Too much milk makes dough sticky; not enough makes biscuits dry.)
Turn dough onto lightly floured surface. Knead lightly 20 to 25 times, about 30 seconds. Roll or pat 1/2" thick. Cut with floured 2 1/2" biscuit cutter. Place on ungreased cookie sheet about 1" apart for crusty sides, touching for soft sides. Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet.
* If using self-rising flour, omit baking powder and salt.
Buttermilk Biscuits: Decrease baking powder to 2 tsp and add 1/4 tsp baking soda with salt. Substitute buttermilk for the milk. (If buttermilk is thick, add slightly more than 3/4 cup.)
Cornmeal Biscuits: Substitute 1/2 cup cornmeal for 1/2 cup of the flour. Sprinkle cornmeal over the biscuits before baking if desired.
Drop Biscuits: Increade milk to 1 cup. Drop dough by spoonfuls onto greased cookie sheet.
* Recipe from Betty Crocker's 40th Anniv. Cookbook
I think this is my favorite recipe yet from Whole Grain Baking. You make steel cut oats and then use their moistness to make the bread equally soft and delicious. Yum!
Needed a loaf for my bacon sandwich and I figured this ere malted flake jobbie with sunflower seeds and pumpkin seeds would do the job quite nicely. And you should know that it did. And we were full. And it was very tasty.
Phil.
2,000th Panera Bread Location - Elyria, Ohio
This location opened on March 23rd, 2016 at 6:30 AM and is the 2,000th location to open in the Panera Bread. This prototype location features a different look and logo than other Panera Bread locations. The restaurant is also smaller than the typical Panera location and is in a building that is shared with Mattress Firm. Like the other locations built in the area since about 2010, this restaurant has a drive-thru. The restaurant is a franchise location ran by Covelli Enterprises; which runs over 275 Panera Bread locations in Ohio, Pennsylvania, West Virginia, Kentucky, Florida, and Ontario.
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The Kolosy bakery is an establishment. It was opened over 20 years ago on Kolosy square and they sell more than 40 kinds of baked yummies. It is really impossible to choose.
What caught my eyes though were these beautiful, 3-kg white loafs, displayed as if parts of a special bakery exhibit.
The second rising was less than I would have liked, but it was still delicious*.
*as evidence, consider that when I started setting up this shot, there were 4 loaves. :)
The best so far…
Up until now, I hadn't been having much luck with the starter; not that it didn't work but that even after five days of feeding it the yeast didn't look that active. The loaves that used it looked more like "biscotti" because of the lack-luster rise.
This time I decided to add a bit of orange juice (from out backyard tree). The starter responded by rising so much that it over-flowed its container.
It even works well as sliced bread! Baguette anyone? Recipe for the crusty bread rolls: www.guardian.co.uk/lifeandstyle/2010/aug/21/steak-sandwic...
I believe this is my first successful homemade rye bread. I used my new mixer with dough hook to handle the kneading. Made all the difference in the world. A light and tasty bread resulted. Yum!
Myrtle's Rye Bread
"Eat the bread with joy and drink the wine with a merry heart."
Ecclesiastes 9
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Fresh baked cheese bread! I really need to find a better way of labeling these things. I don't know which is which but there's one with asiago, one with white cheddar, and one regular medium cheddar. The last one is a mix of the three. Hmm...I should probably do this again soon.
Back Camera
BREAD!!!!!!
Herb loaf, with a touch of olive oil, no whole wheat flour (just couldn't justify buying a full 5lb bag for only a couple of loaves, and no, they were not selling the mini king arthur bags up here in no where Michigan.)
Been experimenting with couronne-shaped loaves and been very happy with the results.
The crumb is very open, the crust extra crispy, delicious!
The extra work is worth it!