Bread, Biscuits, and Brownies

Sept. 30th Kinship Meeting

I baked a couple of things for our potluck soup dinner with friends. Julie loves my tomato bread, so I'm glad that I had picked that out of all of the bread recipes I have enjoyed making. (See also: Tomato-Cheddar Bread; Tomato Dinner Rolls.)

The next item was my take on the "7-Up Dinner Rolls" recipe, which has been going around Pinterest lately. Instead of 7-Up (I don't normally have any pop in the house), I just used buttermilk. (See also: Rye Biscuits)

Quick & Easy Biscuits

2 c. Bisquick
1 t. sugar (helps the tops brown in the oven)
1/2 c. sour cream
1/2 c. half & half, mixed with 1 T. dry buttermilk powder (or add 1/2 c. buttermilk if you have it handy)
melted butter for the pan

Preheat oven to 450˚. Mix all ingredients together; turn dough out into buttered 8" square metal pan. Dust with some additional flour, and pat the dough flat; use a buttered bench knife or spatula to score into squares. Bake for 12-15 minutes, until top is lightly browned.

And, finally, I found this recipe in a Hershey's cookbook...of course, I had to tinker with it a little...there are 4 sections (l to r): plain, almonds, chocolate chip, dried cherries. [the chips and cherries kinda sank into the batter during baking]

Hershey's Best Brownies

2 sticks unsalted butter, melted 
2 c. sugar 
2 t. vanilla 
4 eggs 
3/4 c. Hershey's Cocoa 
1 c. flour 
1/2 t. baking powder 
1/2 t. salt 
toppings/additions (optional)

Heat oven to 350˚. Grease 9x13 pan.

Mix sugar, baking powder, salt, and vanilla into melted butter. Add eggs, one at a time, stirring with wooden spoon between additions. Add cocoa; mix well. Stir in flour and mix well. Pour into prepared pan. 

Bake 30 to 35 minutes or until brownies are set in the center. Cool on wire rack, if you can wait that long...I usually can't! 

These turned out absolutely fantastic. Very fudgey consistency, and lots of flavor. 

Rye Biscuits

 This recipe is an adaptation of the "7-Up Biscuits" recipe that's been going around Pinterest. I didn't have any 7-Up, and wanted to mix in some rye flour so the biscuits would compliment the pork. My little experiment worked out very well, indeed! 

Rye Biscuits

1 3/4 c. Bisquick
1/4 c. rye flour (I use Hodgeson Mill's)
1/2 t. Bakewell Cream
1 t. sugar
2 t. molasses
1/2 c. sour cream
1/2 c. half & half, mixed with 1 T. dry buttermilk powder (or add 1/2 c. buttermilk if you have it handy)

Preheat oven to 450˚. Mix all ingredients together; turn dough out into buttered 8" square metal pan. Dust with some additional rye flour, and pat the dough flat; use a buttered bench knife or spatula to score into squares. Bake for 12-15 minutes, until top is lightly browned.

Last night I had put a small pork roast and some chicken breasts into the crock pot with beans and veggies. Casey woke up early this morning and asked me, "do I smell food?" LOL. He was so happy.

Old World Rye Bread Again

This is a recipe re-make of the Old World Rye bread I've made before. This time, I added a few things to make it a darker rye, but not quite a pumpernickel, because there's no wheat flour in this one. 

Dark Rye Bread

1 1/3 c. warm water

2 T. buttermilk powder

2 T. olive oil

2 T. molasses

2 1/4 c. white flour

1 c. rye flour (I use Hodgson Mills whole grain rye four)

1/3 c. dry instant potato flakes

2 T. KAF black cocoa

1 t. KAF instant espresso

2 T. brown sugar

1 1/4 t. salt

1 pkt. Hodgson Mills active dry yeast

NOTE: to make this in the bread machine, add all ingredients in the order that the manufacturer recommends. Use "dough only" cycle. Then proceed to the shaping and baking instructions below.

By hand instructions:

1. In a large mixing bowl, mix the yeast packet and warm water with 1/4 cup of white flour; allow it to rest for about 5 to 10 minutes.

2. In a separate bowl, blend the buttermilk powder, olive oil, molasses, and salt.

3. Mix the flours, cocoa, espresso, potato flakes, and brown sugar together; then stir them into the yeast mixture.

4. Add the wet ingredients; knead in bowl to form a dough.

5. Gather dough and turn out onto a floured surface. Knead the dough for about 10 minutes.

6. Allow it to rise, covered, in a warm place for about 60 minutes.

7. Grease a 9x5 loaf pan. Shape into a loaf and place in baking pan. Cover and let rise again for 30 to 45 minutes, or until doubled in size. Slash top of loaf with thin serrated knife, or bread lame. This will keep it from splitting on the side. (I should have done several diagonal slashes on this one!)

8. Heat oven to 400˚.

9. Bake at 400˚ for 30-35 minutes, until loaf sounds hollow when tapped. 

Russian Black Bread

Rusian Black Bread 
(small loaf)

3/4 c. water (warm)

2 T. molasses

1 T. butter, softened

3/4 c. bread flour (or plain unbleached white flour)

2/3 c. wheat flour

2/3 c. rye flour

1 t. black cocoa (from King Arthur Flour)

2 t. instant espresso powder (I use King Arthur Flour's)

1 t. sugar

2 t. salt

1 pkt. quick active dry yeast

1) Blend all dry ingredients in a large mixing bowl. Set aside.

2) In a separate large mixing bowl, dissolve yeast in warm water. Stir in molasses; then add butter.

3) Pour water mixture into center of dry ingredients and mix to form a dough.

4) Turn out onto a floured board and knead until smooth, about 10 minutes.

5) Put dough in a large bowl that has been prepped with butter (or canola oil), turning to coat the dough so that it won't stick to anything. Cover with plastic wrap and a kitchen towel, and let rise in a warm place until doubled, about 30 to 45 minutes.

6) Punch down dough; knead for 3 minutes.

7) Shape into loaf and place in well-buttered loaf pan. Cover and let rise again until doubled, about 45 minutes. Slash top at an angle, several times to allow for expansion, or loaf will split.

8) Preheat oven to 350˚.

9) Place pan on middle rack of oven and bake for 30 minutes, or until loaf sound hollow when tapped. Cool on wire rack.

NOTE: Alternatively, you can mix in bread machine on "dough only" cycle, adding the ingredients in the order suggested by your bread machine manufacturer (e.g. add wet ingredients first, then dry, and the yeast last).

Naan

I have made some changes to the original recipe, but the results were good, and I was happy with the outcome.

Naan (Flat Bread from India)

5 T. water 

5 T. plain yogurt 

2 1/2 c. flour 

1 clove garlic, minced/pressed 

1 t. coriander 

1 t. salt 

2 t. honey 

1 T. melted butter 

1 t. rapid-rise yeast (just one teaspoon; NOT a whole packet)

Mix in bread maker on "dough" cycle. 

Or mix by hand as follows: 

Combine water and yogurt; stir in spices, honey, & butter. In separate bowl, mix flour and yeast with a whisk until well-blended. Stir wet ingredients into flour mixture. Knead into a smooth dough—about 10 minutes. Cover bowl tightly with plastic wrap. 

Allow dough to stand for 30 minutes. 

Heat oven to 425˚. If using a pizza stone to cook naan, place it in the oven to heat, also. 

Punch down the dough, and divide it into 3 pieces. Set 2 pieces aside, under a piece of plastic wrap which has been sprayed with cooking spray. 

Divide the first piece in half. Shape each piece into a ball, and flatten to about 1/4 inch thickness. Place on baking sheet. Repeat with other remaining pieces of dough. 

Bake 2 at a time on baking sheet or pizza stone, for 4-5 minutes, or until puffed and browned. As they come out of the oven, brush them with melted butter. 

To add color to surface, you can put them under the broiler for about 10 seconds, if you choose. 

Options: 

Before shaping dough, knead in black onion seeds, and/or chopped fresh cilantro.

La Flute Gana

This recipe is a loose interpretation of a recipe by the same name in "Local Breads: Sourdough & Whole-Grain Recipes From Europe's Best Artisan Bakers" by Daniel Leader. It has an interesting taste, almost like cornbread, but only vaguely. Tasty and with a very crispy crust. Yum.

French Bread w/ corn flour

The recipe is a process that you can start the night before, and allow the "poolish" (starter) to develop while you sleep. You are basically creating a sourdough starter with the first mixture.

Poolish:
1/2 c. tepid/room-temp water
1/4 t. instant yeast
3/4 c. flour (I didn't use *bread* flour, and it turned out fine)

Pour water into a large mixing bowl (or use an empty plastic ice cream bucket, which is ideal), and add yeast; stir. Add flour and mix to create a wet batter. Cover mixing bowl with plastic wrap, or put the lid on the ice cream bucket. Let it stand at room temperature for 8 to 10 hours.

Then, add:
1/2 c. warm tap water
Stir with a rubber spatula until the poolish breaks up into long, elastic strands. Stir in the rest of the yeast packet; mix well.

Then, add:
1 1/2 c. flour
1/4 c. corn FLOUR (NOT cornmeal!)
3/4 t. salt

Mix until sticky dough forms, cover dough (with plastic wrap or lid) and allow to stand for 20 minutes. Then turn dough out onto floured surface, and knead until smooth.

Put dough back into bowl or ice cream bucket, covered, and allow to double in volume.

Divide dough into 2 or 3 pieces and shape into loaves on greased baking sheet. Slash top with a lame or sharp knife, so it won't split. Allow to rise 30 minutes.

risen dough, before baking:


Heat oven to 425˚ with a glass casserole dish on bottom rack with about 2 cups of water in it. This will steam the bread as it bakes and create the crispy crust.

Place baking sheet on top rack and bake for 15-20 minutes, until crust is a nice golden brown.

Buttermilk Rye Rolls for Casey

These made the perfect sandwich rolls...just ask Casey!!!

Buttermilk Rye Rolls for Casey

1 c. warm water
1 c. buttermilk, warmed slightly (don't over-heat it)
2 T. canola oil
1/2 c. dry mashed potato flakes
3 c. flour
1 1/4 c. rye flour
2 t. salt
2 T. brown sugar
1 pkt. quick active dry yeast
2 T. butter (no substitutes)

Place ingredients into bread machine in order suggested by manufacturer. Set machine to "dough" cycle.

Remove dough from pan onto lightly floured surface; allow to rest 5-10 minutes. Butter a large cookie sheet or jellyroll pan.

Shape dough into individual rolls; place in center of cookie sheet.

Allow to rise in warm place for 30-45 minutes, or until double in size. Brush the tops of the rolls with hot water, using a pastry brush.

Heat oven to 350˚. Bake rolls for 20-25 minutes, until tops are nicely browned.

Buttermilk Rye Bread

Buttermilk Rye Bread

1 c. warm water
1 c. buttermilk, warmed slightly (don't over-heat it)
2 T. canola oil
1/2 c. dry mashed potato flakes
3 c. flour
1 1/4 c. rye flour
2 t. salt
2 T. brown sugar
1 pkt. quick active dry yeast
2 T. butter (no substitutes)

Place ingredients into bread machine in order suggested by manufacturer. Set machine to "dough" cycle.

Remove dough from pan onto lightly floured surface; allow to rest 5-10 minutes. Butter a large cookie sheet or jellyroll pan. Shape dough into oblong loaf; place in center of cookie sheet. Slash across surface 3 or 4 times with a serrated knife. Allow to rise in warm place for 30-45 minutes, or until double in size.

Heat oven to 400˚. Bake for 25-33 minutes, or until top is a deep golden brown. Tap loaf with a knife—it should sound hollow inside. Cool on wire rack before slicing.

Vanilla Sour Cream Bread w/ Berries

I actually combined two different recipes to create this. It turned out very, very good. A nice breakfast bread; serve with honey-butter.

Vanilla Sour Cream Bread with Cranberries and Blueberries

2/3 c. warm water
1 1/2 T. vanilla
1/3 c. sour cream
1 egg
2 T. butter, softened
4 c. flour
1/3 c. sugar
1 1/2 t. salt
1 pkt. yeast
1/3 c. dried cranberries
1/3 c. dried blueberries

1. In large mixing bowl, dissolve yeast in 1/4 cup warm water.
2. In another bowl, combine butter, egg, sour cream, salt, sugar and vanilla.
3. Mix wet ingredients into yeast mixture. Stir well. Then stir in about half of the flour. Knead in the rest of the flour, to form a soft dough.
4. Allow to rest 10 minutes, then knead in dried berries thoroughly.
5. Cover and let rise until doubled in size; about 1 hour.
6. Punch down, divide in half and transfer to TWO greased loaf pans.
7. Cover and let rise again for about 45 minutes.
8. Bake at 350˚ for 30 minutes, until lightly browned and sounds hollow when tapped on top. Cool at least 10 minutes before removing from pans.


ALT—bread machine:

Place all ingredients into bread machine pan in the order recommended by the manufacturer. Select "dough only" cycle. Go to #6 and follow directions to end.



before baking:

Tomato-Cheddar Bread

This is just slightly different from my Tomato Herb Bread, and is also extremely delicious...

Tomato-Cheddar Bread

1 c. + 2 T. warm water
2 T. tomato paste
2 T. brown sugar
3 c. flour
1 c. fine shredded cheddar cheese
1 1/2 t. salt
1 T. minced onion
1 pkt. active dry yeast

1) Mix all ingredients on "dough" cycle in bread machine (in order recommended by manufacturer), or by hand in a very large bowl. If making by hand, allow mixed dough to rise for 30 minutes, covered, in a warm place.

2) Remove dough from bowl or bread machine, and knead around a little on a lightly floured surface; allow it to rest for ten minutes (yes, you do need to do this).

3) Butter a large cookie sheet or jellyroll pan; set aside.

4) Flatten dough, and roll it out into a big flat rectangle shape, about 16" x 12". Cut the rectangle in half, leaving you with two pieces of dough that are about 8" x 12". Roll each up along the 12" side; make sure it isn't loosely rolled. Pinch edge to seal the seam, and shape each into desired loaf proportions (i.e. long & skinny, or short and stout—totally your call).

5) Move the loaves to your baking pan, and make diagonal slashes over the tops with a lame or a sharp serrated knife blade. Cover with waxed paper and then a kitchen towel, and allow them to rise for about 30-40 minutes.



6) Heat oven to 375˚. If you want, you can brush the tops with beaten egg, or water, and sprinkle with kosher salt, or Parmesan, before baking.

7) Bake for 20 to 25 minutes, until browned on top, and the smell become irresistible. Try to cool it on a wire rack after baking, and not burn your mouth. Save one of the ends for me…that's my favorite…



This one went to some friends, and disappeared right before my eyes...


The dried minced onion I use...too many fresh onions go bad in my fridge or pantry!


Well, it looks like about a cup of cheese....I think....



Mmmmmm....fresh baked bread....

Chocolate Coffee Bread

This recipe makes a hearty loaf which is probably best served for breakfast...or dessert. Or you can make a sandwich out of it, like Brenda did! LOL!

Chocolate Coffee Bread
(adapted from Betty Crocker's Best Bread Machine Cookbook)

1 c. warm water
1 pkt. active dry yeast
2 T. instant coffee granules (I used Maxwell House)
2 T. butter, softened
1/3 c. brown sugar, packed
3 c. flour
1 t. salt
2/3 c. semisweet chocolate chips
1 egg, beaten
1 t. instant coffee granules
1 T. coarse sugar (Turbinado sugar)

1. In large glass or plastic mixing bowl, combine yeast packet contents with warm water; allow to sit for 5 minutes. Stir.
2. Add coffee granules, butter and brown sugar; mix well.
3. Carefully measure flour and salt together; add into yeast mixture.
4. Stir to combine, then knead into a soft dough. Knead in chocolate chips a little at a time until all are incorporated.
5. Allow dough to rise for about 30 minutes, then punch down and shape into a large oblong loaf.
6. Place on a large, greased cookie sheet, cover with waxed paper and allow to rise again in a warm place.
7. Heat oven to 400˚.
8. Make 5 diagonal slashes in the top of the loaf with a baker's lame or a thin-bladed serrated knife. Make 5 additional slashes in the other direction, creating a criss-cross pattern over the top of the loaf. Brush with beaten egg, and sprinkle with a mixture of the teaspoon of instant coffee granules and coarse sugar.
9. Bake 18-20 minutes, until loaf sounds hollow when tapped with a butter knife.

(NOTE: this recipe can also be made with your bread machine, placing ingredients into pan in the order in which the manufacturer recommends.)


LINKS: Baker's lame:
King Arthur Flour ($6.95)
Sur La Table ($6.00)
ChefTools.com ($7.99)

Tomato Bread Rolls

This was going to be tomato herb bread, but since we were taking it to our friends' house, I decided it would be more reasonable to make dinner rolls. Worked out wonderful! Very good with the olive tapanade, too!

Tomato Bread Rolls

1 c. warm water
1 pkt. active dry yeast
3 c. flour
1 T. brown sugar
1 1/2 t. salt
2 t. dried minced onion
2 T. tomato paste
pinch of: oregano, garlic & paprika

1. In a large mixing bowl, stir yeast into warm water; allow to set 5 minutes.
   
2. Add to bowl: tomato paste, onion, seasonings and brown sugar. Mix well.
   
3. Add flour and salt.
4. Stir and then knead to form a dough. (may require additional flour!)
   
5. Cover and let rise until doubled (about 1 hour).
6. Punch down and divide into 12-15 even sized dough balls. Place into prepared 9x13 baking pan.
7. Cover and allow to rise in a warm spot; check them after 30 minutes.
8. Bake at 375˚ for 17-22 minutes, or until tops are nicely browned.

Orange Cappuccino Bread

This smelled delicious while baking, and the scent permeated every corner of the house...

Orange Cappuccino Bread
(adapted from Betty Crocker's Best Bread Machine Cookbook recipe pg. 50)

1 c. warm water
1 T. instant espresso
2 T. butter, softened
2 t. fresh grated orange peel
3 c. flour
1/4 c. dry milk powder
1/4 c. sugar
1 1/4 t. salt
1 pkt. quick active dry yeast
tiny dash of: cardamom and nutmeg

I made this in the bread machine, on the "sweet" cycle; but, you could also mix it by hand and bake it in a loaf pan. (see other bread recipes on this site for general instructions on making bread by hand.)

fresh grated orange peel is a key factor...


enjoy this bread with Nutella or butter, and make sure you have a cup of coffee handy!



I just made this, and I had to post the photos!!!

Cranberry Oat Bread

Cranberry Oat Bread

1 pkg. (1/4 oz.) active dry yeast
1/4 c. warm water
1/4 c. butter, softened (4 T.)
1/4 c. honey
1 c. boiling water
2 eggs
1 c. quick-cooking oats
1 t. salt
3 c. flour
1/2 c. wheat flour
2/3 c. dried cranberries
1/4 c. chopped walnuts (optional)

1. In large mixing bowl, dissolve yeast in 1/4 cup warm water.
2. In another bowl, combine butter, honey, and boiling water. (put the water in a 4-cup measuring cup, then added honey to raise water level to 1 1/4 cup line; then added butter and microwaved it.) Stir well and allow to cool.
3. To yeast mixture, add eggs, oats, salt, butter mixture, and 2 cups of flour; beat on medium speed for 2 minutes. Stir in additional flour, nuts, and cranberries to form a soft dough.
   
4. Cover and let rise until doubled in size; about 1 hour.
5. Punch down and transfer to greased casserole dish.
6. Cover and let rise again for 45 minutes.
7. Bake at 375˚ for 35 to 40 minutes, until lightly browned and sounds hollow when tapped on top. Cool at least 10 minutes before removing from casserole dish.

No-Knead Bread

Okay, this is my last bread post for a while (I promise, Amy!!!) and then I'm going to focus on low carb dishes. The leftover French bread loaf just got chopped up, baked, and turned into croutons. All the bread is gone now, I think. Gonna have to be that way for a while.

No-Knead Bread*

3 c. warm water
7 c. flour
1 T. salt
2 pkts. active dry yeast

1. Measure the flour into a LARGE mixing bowl; whisk in salt.

2. Mix both yeast packets into **1 cup** of warm water; allow to stand 5 minutes.

3. Add yeast mixture and remaining 2 cups of water into flour.

4. Stir with a wooden spoon until everything is combined.

5. Cover with plastic wrap and allow to stand at room temperature for roughly 2 hours.

6. Get one of those empty 6-quart ice cream buckets from the pantry…you know—the ones you're always complaining are in the way and you have no practical use for?—one of those! Put your dough in it. Slap the lid on. Put it in the fridge. (I did all my mixing in the ice cream bucket.)

7. Allow the dough to sit in the fridge for 2 hours. It will rise, but don't panic if you see it deflate—it will rise again. (NOTE: you don't have to use the dough today, if you don't have time; it will keep in the fridge for a week. Then you HAVE TO bake it.)

8. When ready to bake, grab a softball-sized piece of dough from your bucket. You might want to flour your hand first, cause the stuff is sticky. And it is very stringy-stretchy.

9. On a floured surface, shape the ball into a loaf. Place loaf on a greased cookie sheet and sprinkle the top with a little flour. Cover with waxed paper and allow to rise for about an hour.

Above: I allowed this to rise without slashing it first, and it split down one side. When I tried to slash it before baking, it had a crust on it that prevented me from making "pretty" slashes.

10. Heat oven to 375°. Slash loaf—either down the center, or crosswise 2 or 3 times—with a sharp knife to allow for expansion. Bake for 30 to 40 minutes until crust is a nice brown and the loaf sounds hollow when thumped.



NOTE: If you want your bread to turn out crusty, you have to add moisture to the environment. You accomplish this by adding a pan of water underneath the oven rack where your bread will be baking. When I did this, the crust was nice, but the bread didn't seem done in the center. These instructions reflect my discontentment with the original recipe. I have lowered the oven temp and increased the time.

*Adapted from a King Arthur Flour recipe.



I also made some breadsticks. I flattened out the dough and sprinkled it with garlic salt and dusted it ever-so-lightly with flour, then folded it over again and again, repeating the process, to make flakey layers.

They looked beautiful after baking:


This is some sticky dough!!!




When all is said and done, I think I have enjoyed some of my other bread recipes more. It was just "okay." This really didn't seem too much easier, I thought, than making regular bread.