Bread and Bisquits

Bread and Bisquits, Dinner

Ingredients:
2 cups unsifted flour
1 tsp salt
1/4 cup lard
1/2 cup lukewarm water or more as needed

Directions:
Place flour in a large bowl. Stir in salt. Cut in lard with a pastry cutter or use a food processor, the lard particles should be fine. Add water gradually. Toss with a fork to make a stiff dough. Form into a ball and knead thoroughly until smooth and flecked with air bubbles on a lightly floured board. Grease the surface or spray with cooking oil and refrigerate for up to 24 hours.
Divide dough into 8-10 balls. Roll each ball as thin as possible on a floured surface. Place between waxed paper if not cooking right away.
Heat a griddle to a very high temperature, but not smoking. Cook each tortilla on ungreased griddle for about 30 seconds per side.

Bread and Bisquits

Ingredients:
4 eggs
2 cups milk
2 cups flour
1 tsp salt

Directions:
Preheat oven to 450 degrees. Grease deep custard cups, popover pan or muffin tin.
Beat eggs slightly with hand mixer. Add milk, flour and salt. Beat until smooth. Do not overbeat.

Fill custard cups or popover pan cups 1/2 full, muffin cups 3/4 full. Bake 10-15 minutes or longer until deep golden brown. Immediately remove from pan and serve hot.

Bread and Bisquits, Cake, Desserts

Makes 2 loaves

Ingredients:
Bread:
4 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons coconut extract
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup coconut
1 cup chopped nuts, optional

Glaze:
11/2 cups sugar
3 tablespoons butter
3/4 cup water
1 teaspoon coconut extract

Preheat oven to 325 degrees. Spray 2 (9-by-5-inch) loaf pans with nonstick cooking spray. Lightly flour pans. Set aside.
To mix bread: In large bowl, combine eggs, sugar, oil and extract. Gradually add flour, baking powder and baking soda alternately with buttermilk. Stir in coconut and nuts. Pour mixture into prepared pans.
To bake bread: Bake for 1 hour or until toothpick inserted in center comes out clean. Cool slightly in pans on wire rack.
Remove from pans.

To prepare glaze: In medium saucepan, combine sugar, butter, water and extract. Bring to a boil. Boil for 5 minutes, stirring occasionally. Pour over warm loaves. Let stand for 3 to 4 hours. Store in refrigerator.

Bread and Bisquits

Ingredients:

1-1/2 tsp yeast
2 cups bread flour
grated orange zest from one orange
3/4 tsp salt
4 tsp white sugar
2 Tbsp + 2 tsp Nonfat dry milk (or use warm milk instead of 1/2 cup water)
2 tsp butter
1/2 cup warm water (or 1/2 cup milk if not using dry milk)
1 large egg
1 tsp vanilla or orange extract
1 tsp lemon juice
1/3 cup dried, sweetened cranberries or craisins (I prefer 3/4 cup)
1/3 cup chopped, toasted walnuts

Directions:
If using a bread machine to prepare the dough, follow the order of wet/dry ingredients for your machine. Add the fruit and nuts at the appropriate time, or knead them into the dough at the end.

If not using a bread machine, dissolve the yeast in warmed water or milk. Add the remaining ingredients except for the fruit and nuts. Mix together and form dough. Knead for about 5 minutes, then knead in the fruit and nuts.

Place dough in a glass bowl, let rise until double in size covered with plastic wrap or a dampened flour sack towel.

Knock back the dough, Place in greased bread pan. I use a round pyrex dish.
Let the dough rise a second time, almost doubled in size.

Bake at 350 degrees for about 40 minutes.


Bread and Bisquits

This sourdough bread is made with sourdough starter. I occasionally add a teaspoon of yeast to make sure it rises as much as I want it to.

Ingredients:

2 cups bread flour or 1 cup bread flour plus 1 cup all-purpose flour
1 tsp salt
1 cup warm filtered or bottled water
1 tsp yeast (optional)
1/6 cup sourdough starter

Dissolve the yeast in water (if using yeast). Add the sourdough starter. Mix in flour and salt to make a fairly wet dough. Knead the dough by hand or with a dough hook or breadmaker on manual setting. Put the dough in a large bowl, cover with plastic wrap, allow to rise overnight.

The next morning or evening: on a floured surface, fold the dough a number of times. Shape the dough into a ball by pulling and turning. Put the dough in a proofing basket or pyrex bowl lined with a floursack dish towel that has been generously floured. Cover with plastic and or damp dish towel. Allow to rise in a warm place, like a sunny window for many hours. I usually bake the loaf from the morning at around 5:00 in the evening.

Grease a pyrex bowl or dutch oven. The pyrex dish or dutch oven must have a cover. Score the top of the loaf a few times. Heat the oven to 450 degrees. Cover and bake the loaf for about 25 minutes. Uncover, spray with water, and bake an additional 25 minutes. Do not underbake. The crust should be well browned. Allow to cool before slicing.