Savory Breads


Savory Breads

Sa-vor-y (Adj):  salty or sharp-tasting  rather than sweet,  having an appetizing taste or smell.

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Bacon and Egg Cups

1 can jumbo flaky biscuits (5 or 8 count)5-8 strips of cooked bacon5-8 eggsgrated cheese if desired.Preheat oven 375F.Press each biscuit firmly in the bottom and sides of a lightly greased Texas sized muffin cup pan.  Crumble bacon strip.  Place half of crumble in dough cup, crack egg into cup, salt and pepper.  Sprinkle on grated cheese and remaining bacon crumbles.  Repeat for remaining cups.  Bake 20 minutes or until eggs have set.


Hot Buttered Popcorn Bread

This exceptional bread smells like movie-theatre popcorn. The popcorn flour comes from ground popped corn. Little flecks of popcorn hulls add roughage and a slight nuttiness. This recipe was adapted from A Passion For Baking by Marcy Goldman.

5 cups popcorn (1/3 cup unpopped)
1 & 1/4 cups warm water (100-110 degrees)
3 & 3/4 teaspoons rapid-rise yeast
2 tablespoons sugar
1/4 cup vegetable oil
1 tablespoon real or artificial butter extract, optional
2 & 1/4 teaspoons salt
5 to 6 cups bread flour

Finishing Touches:
1 large egg
pinch each sugar and salt
cornmeal
2 to 4 tablespoons salted butter, melted

Spray two 9- x 5-inch loaf pans with nonstick cooking spray and place on a large baking sheet.

For popcorn, pop the corn. Pulverize it in batches in a food processor or mini chopper until you have about 2 & 1/2 cups. It is very lightweight and will fly around!

In a mixer bowl, hand whisk water and yeast together and let stand 2 to 3 minutes to dissolve yeast. Briskly whisk in sugar, oil, butter extract, and salt. Blend well. Add ground popcorn and 3 cups bread flour and mix. Knead with dough hook on lowest speed of mixer 6 to 8 minutes, adding more flour as necessary to form a soft, bouncy dough.

Remove dough hook, spray dough with nonstick cooking spray, and cover entire mixer and bowl with a large clear plastic bag. Let rise 60 to 90 minutes or until almost doubled.

Turn out dough onto a lightly floured work surface and gently deflate. Divide dough in half and form into two loaves; place in prepared pans.

Whisk egg and pinch of salt and sugar in a small bowl Brush loaves with egg wash. Cover loosely with plastic wrap and let rise until about doubled, 45 to 60 minutes.

Preheat oven to 375 degrees. Brush bread again with egg wash and dust with some cornmeal.

Place bread in oven; immediately reduce oven temperature to 35o degrees. Bake until golden brown, 35 to 45 minutes.

As soon as the bread comes out of oven. liberally brush with melted butter. Let coool in pans 10 minutes before turning out onto a wire rack to cool completely.


Parmesan Bacon Biscuit Sticks

A biscuit stick that’s a perfect “on-the-go” snack! Also, great served with soups or salads.

1 1/4 cups all-purpose flour
1/4 cup grated Parmesan cheese
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/8 teaspoon salt
1/4 cup cold LAND O LAKES Butter
2/3 cup milk or half & half
2 tablespoons real bacon bits

Topping Ingredients:

1 tablespoon milk or half & half
1 tablespoon grated Parmesan cheese

Heat oven to 425F. Combine flour, 1/4 cup cheese, baking powder, Italian seasoning and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in 2/3 cup milk and bacon
bits; mix just until flour is moistened.

Turn dough onto lightly floured surface; knead 5 to 8 times or until smooth. Roll out dough to 10×6-inch rectangle. Cut into 10 (1-inch) strips.

Place sticks 2 inches apart onto ungreased baking sheet. Brush tops with 1 tablespoon milk; sprinkle with 1 tablespoon cheese.

Bake for 10 to 12 minutes or until lightly browned.

Makes 10 biscuit sticks
TIP: For longer storage, freeze in airtight container or resealable plastic freezer bags up to 2 months.


Cheddar Pull Aparts

1/2 teaspoon garlic powder
4 oz. (1 cup) shredded Cheddar cheese
1 (12-oz.) can Pillsbury® Hungry Jack® Golden LayersTM Refrigerated Buttermilk Biscuits

1. Heat oven to 400°F. Line 8-inch round cake pan with foil. Generously spray foil-lined pan with cooking spray.

2. In small bowl, combine cheese and garlic powder; mix well. Separate dough into 10 biscuits. Cut each biscuit into quarters. Layer half the biscuits in greased pan. Sprinkle with half the cheese. Repeat layers.

3. Bake at 400°F. for 20 to 26 minutes. Lift biscuits from pan using foil. Cool 5 minutes. Carefully remove foil from biscuits. Place on serving plate. Serve warm.

Makes 10 servings


Hearty Pizza Loaf

A quick bread filled with all the things you love about pizza.

Grated Parmesan cheese
1 cup milk
1/4 cup olive or vegetable oil
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/4 teaspoon crushed red pepper, if desired
1 egg
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup shredded mozzarella cheese (3 ounces)
1/3 cup chopped pepperoni
1/4 cup sliced ripe olives
2 tablespoons grated Parmesan cheese
3 teaspoons baking powder

1. Heat oven to 350°F. Generously grease loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches; coat with Parmesan cheese.

2. Mix milk, oil, basil, red pepper and egg in large bowl. Stir in remaining ingredients. Spread in pan. Sprinkle with additional grated Parmesan cheese if desired.

3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides and bottom of loaf from pan; remove from pan and place top side up on wire rack. Cool completely before slicing. Store tightly wrapped in refrigerator up to 2 days.

Makes 1 loaf ( 16 slices)


One Big Philly Pretzel
Recipe courtesy Dave Lieberman

Yield: 1 giant pretzel

Flour, for dusting
1 (14-ounce) package refrigerated pizza dough
1 egg, lightly beaten
Kosher salt
Spicy mustard, for serving (recommended: Gulden’s)

Preheat oven 450 degrees F.

Lightly flour a clean work surface. Knead dough into a ball. Roll dough out into a large rope. Form a large figure-8 with the dough on a baking sheet. Brush with the egg and sprinkle generously with salt. Bake 15 to 20 minutes until risen and nicely browned.

Let cool before serving. Serve with good, spicy mustard.


Pepperoni Puffs
These are the most addictive things in the world. They are the perfect finger food. People think you are amazing and they’re the easiest thing ever. Get out your food processor and it will be even easier.

1 package hormel sliced pepperoni(or any 8 oz brand)
1 1/2 packages cream cheese
2 cans Pillsbury Refrigerated Crescent Dinner Rolls

By hand or in food processor, FINELY chop pepperoni.
Mix in softened cream cheese.
Then mix in a few generous shakes of Italian seasoning.

Next, unroll your crescent rolls. Cut each big triangle into three small triangles. Put a spoon of mixture on each triangle and seal into a little balls.
This does make a quite a bit of filling, Its okay if your stuffing isn’t completely covered by the cresecent roll. They don’t leak too bad.

Bake at 350 for about fifteen minutes, or so. Or until browned.


Soft Pretzels
Recipe courtesy Sandra Lee

Yield: 14 pretzels

1 loaf frozen white bread dough, thawed (recommended: Bridgford)
Flour, for dusting surface
1 egg, beaten
1/2 cup coarse salt
Topping options, recipes follow

Divide dough into 14 pieces. On a lightly floured surface, roll each piece of dough into a 16-inch rope, and then form into a pretzel shape. Transfer dough to the refrigerator until ready to boil.

Preheat oven to 400 degrees F.

In a large pot, bring 4 quarts of water to a boil. Add pretzels, 3 at a time, and cook until pretzels rise to the surface, about 2 minutes. Remove and drain on paper towels. Arrange pretzels 3 inches apart on buttered sheet pans. Brush with beaten egg. Sprinkle with coarse salt or with choice of toppings. Bake for 15 to 20 minutes or until browned.

Topping Options:
For garlic cheese pretzels:
1/2 cup finely grated Parmesan
1 teaspoon garlic powder

Roll out dough into ropes, form into pretzels, and poach as directed above. Arrange on buttered sheet pans, brush with beaten egg, as directed above. Sprinkle with Parmesan and garlic powder. Bake for 15 to 20 minutes or until browned.

For cinnamon pretzels:
1/2 cup powdered sugar
1 tablespoon ground cinnamon
1/4 cup honey

In a small bowl, combine powdered sugar and cinnamon with 1 to 2 tablespoons water (enough water to make a glaze). Set aside. Roll out dough into ropes, form into pretzels, and poach as directed above. Just before baking, brush pretzels with honey. Remove pretzels from oven, and while still warm, brush with cinnamon-sugar glaze.


Cheesy Garlic Bread

Notes:
This is a great way to dress up bread.

Ingredients:
1 Loaf French bread
1/2 C. Butter, softened
1 C. Shredded Asiago cheese, you could try Parmesan
1 C. Shredded jack cheese
1 C. Mayonnaise
1 bunch Green onions, chopped
2 Cloves garlic, pureed

Preparation:
Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread. Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices & serve.


Stuffed French Bread
Recipe courtesy Paula Deen

Yield: 12 servings

1 large loaf French bread
2 (8-ounce) packages cream cheese, room temperature
1 cup mayonnaise
1 red bell pepper, seeded and diced
1/3 cup chopped fresh parsley leaves
1 (0.7-ounce) package Italian salad dressing mix
1 (2 1/4-ounce) jar chopped dried beef, optional

Slice the loaf lengthwise, and remove the excess dough from the inside to make room for the stuffing. In a medium size bowl, combine all of the remaining ingredients and mix well. Fill the hollowed bread with the mixture. Reassemble the loaf, wrap in plastic wrap, and refrigerate until ready to serve, approximately 3 hours. To serve, slice the loaf into 1-inch sections.


Dang Hot Polenta Bread
Recipe courtesy Michael Chiarello

Yield: 8 servings

2 cups all-purpose flour
1 1/2 cups fine grind polenta
1 cup grated Asiago cheese
1/3 cup finely sliced scallion greens
1/4 cup granulated sugar
2 tablespoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons sea salt, preferably gray salt
4 extra large eggs, whisked
1 1/2 cups buttermilk
1/4 pound unsalted butter, melted, plus more to cover if not serving immediately
1/2 cup D**n Hot Peppers, recipe follows
Hot sauce, to taste

Preheat the oven to 350 degrees F.

Generously butter a 9 by 13-inch baking dish; set aside. In a large bowl, stir the flour, polenta, cheese, scallions, sugar, baking powder, baking, soda and salt. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula just until blended; do not over-mix.

Add 3/4 cup D**n Hot Peppers and then stir in hot sauce, to taste. Transfer the batter to the prepared pan and level it with a rubber spatula. Bake until the bread is golden brown and firm to the touch, about 35 minutes. Cool briefly and then cut into squares and serve warm. If not serving immediately, cover with more melted butter to keep moist overnight.

D**n Hot Peppers Alla Padella:
2 tablespoons extra-virgin olive oil
1 pound green bell peppers, halved, seeded and cut into 1-inch pieces
2 jalapenos, cut into 1/8-inch slices
2 teaspoons sea salt, preferably gray salt, more if needed
1 cup fresh tomato puree (peel, seed, and puree 1 pound ripe tomatoes in a food processor)

In a non-reactive saucepan, heat the olive oil. When the oil is hot add the bell peppers, jalapenos and sea salt. Cook over medium high heat for about 15 minutes or until the peppers are partially tender. Stir the bottom from time to time, adjusting the heat as necessary so that they don’t brown. There will still be some liquid left in the pot.

Add the tomatoes, lower the heat to a simmer and continue cooking for about 10 minutes, to reduce the tomato juice and finish cooking the peppers. Add additional salt, if needed. Add to batter as directed.


Hoecakes
Recipe courtesy Paula Deen

Yield: About 17 hoecakes

1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima’s)
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying

Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days.


Lady and Son’s Onion-Cheese Bread
Recipe courtesy Paula Deen

Yield: 8 wedges

1 tablespoon vegetable oil
3/4 cup finely diced onion
1/2 cup milk
1 egg, beaten
1 1/2 cups biscuit mix
1 cup shredded sharp Cheddar
1/2 teaspoon onion salt
2 tablespoons melted butter
1 tablespoon chopped fresh chives or parsley leaves
Butter, for serving

Preheat the oven to 400 degrees F.

Heat the oil in a small skillet over medium heat. Add the onions and cook until tender, about 7 minutes.

In a large bowl, add the milk and egg to the biscuit mix, stirring just until the mix is moistened. Fold in the onions and 1/2 cup of the cheese.

Spoon the dough into a greased 8-inch round cake pan. Mix the onion salt into the melted butter and drizzle the mixture over the dough. Sprinkle the bread with chives or parsley and bake for 15 minutes. Top the bread with the remaining 1/2 cup cheese and bake until the bread is cooked through and the cheese top golden, about 5 minutes longer, Cut the bread into wedges and serve warm with butter.


Fabulous Focaccia

Copyright 2001 Television Food Network

2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups flour
1 tablespoon coarse salt
1/4 cup olive oil
Cornmeal, for dusting
Toppings:
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
10 Kalamata olives, pitted and quartered
1/4 cup shredded Parmesan
1 tablespoon coarse salt
Freshly ground black pepper
2 tablespoons fresh rosemary

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary. 

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes. 

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes. 

In the meantime, coat a small sauti pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.


Sausage Egg Muffins
Makes 12 muffins

1/2 lb bulk sausage (I used ham)
12 eggs
1/4 cup chopped green peppers
1/3 cup chopped white onions
1/3 cup grated cheese
salt, pepper, garlic to taste

Preheat oven to 375 degrees. Brown the sausage in a skillet. Drain. Combine 12 eggs, peppers, onions, cheese, salt, pepper, garlic, and browned sausage into mixing bowl. Mix well. Place 1/3 cup of mixture into greased or non-stick muffin tins. Bake for 20-25 minutes.


Breakfast Sausage Bread

One loaf frozen bread dough, fully thawed and risen.
One pound breakfast sausage, crumbled and browned.
12 oz. to 1 pound of Monterey Jack
1 T. dried parsley
2 small eggs

1. Roll out bread into a rectangle.
2.  Add browned sausage in the middle, 1 T parsley, 1 small beaten egg and grated cheese.
3.  This will be a big pile in the center of the bread, spread out  ondough to oneinch from edge.
4.  Roll bread into a loaf shape, pinch closed. 
5.  Put seam side down on tinfoil covered sheet. 
6.  Brush 1 beaten egg over the top of the bread. 
7.  Bake at 350 until bread is golden brown.
8.   Slice into service size slices, about 1 inch. May be served out of the oven but it is messier. 
 
 


Cheddar Biscuits

Ingredients:
2 C. Bisquick 
1/2 C. cold water
3/4 C. grated, sharp cheddar cheese
1/4 C. butter
1 t. parsley flakes
1/2 t. garlic powder
1/2 t. Italian seasoning

 Preparation Instructions:

  Place the biscuit mix, parsley, italian seasoning and garlic powder together in a bowl,  Mix.  Add shredded cheddar and mix.  Add water little by little until dough forms.  Flour counter lightly and place dough on it.  Do not knead the dough, it will become dry.  Flour biscuit cutter and cut out biscuits.  Bake at 450 for 8-10 minutes,  Brush with butter afterward.


Buttermilk Biscuits
Makes 15

4 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cut into pieces
2 cups buttermilk

1. Preheat oven to 375°. In a medium bowl, whisk together flour, baking soda, salt, and sugar. Add butter; using a pastry blender or two knives, cut butter into mixture until mixture resembles coarse crumbs.

2. Add buttermilk; stir just until mixture comes together; batter will be sticky. Transfer to a lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits; cut them as close together as possible to minimize scraps.

3. Transfer to baking sheet; bake until lightly browned, 18 to 20 minutes. Remove from oven; cool on a wire rack. Serve warm.
 


Killer Buttermilk Biscuits

    Recipe courtesy Gale Gand

2 cups cake flour or all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup shortening
1/3 cup heavy cream
1/3 cup milk
1 cup buttermilk
1 cup or more flour, for rolling 
1 tablespoons melted butter

      Preheat oven to 425 degrees F. Butter an 8 or 9-inch cake pan. Place the dry ingredients in a mixing bowl and with a paddle attachment mix in the shortening until pea sized pieces remain. With a wooden spoon stir in the cream, milk, and buttermilk and let sit 2 minutes. The dough should be very wet and look like cottage cheese. 

  Place the 1 cup of flour on a sheet pan with a wall and flour your hands.  Using a small or medium ice cream scoop, dip into the batter and place scoops of batter onto the flour until the pan is full. Carefully toss the scoops of batter in the flour. Carefully lift the coated pieces of batter out and place around the edge of the buttered cake pan, packing them tightly, then
place some in the center of the pan. 

Bake in the center of the oven for 15 to 20 minutes. As you take them from the oven brush them with melted butter and serve them hot with butter and jam.
 


Layered Biscuits
Makes 15

1 tablespoon cinnamon
3 tablespoons sugar
3 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup (2 sticks) unsalted butter
1 1/2 cups buttermilk

1. In a small bowl, combine cinnamon and sugar; set aside. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Add butter, and use a pastry blender or two knives to cut butter into the flour mixture until it is the size of peas. Add buttermilk, and mix with a spoon just until it forms a sticky dough.

2. Transfer to a lightly floured work surface, and bring dough together. Roll dough into an 8-by-11-by-3/4-inch rectangle, and sprinkle 1/2 tablespoon cinnamon sugar in the center section of the rectangle. Use a bench scraper or a spatula to lift the ends, folding the rectangle like a letter into thirds toward the center. Before folding the second end over, sprinkle another 1/2 tablespoon cinnamon sugar onto the opposite flap. Fold the top flap over. Give the dough a quarter-turn, and repeat the rolling, sprinkling, and folding. Transfer the dough to a parchment-lined baking sheet, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes. 

3. Preheat the oven to 500°. Remove dough from the refrigerator, and return to work surface. Roll to a 1/2-inch-thick rectangle, and repeat sprinkling and folding method as in step 2 (do not fold a second time). Cut out biscuits with a 2 1/4-inch round biscuit or cookie cutter, and transfer to a baking sheet.

4. Sprinkle tops with remaining cinnamon sugar, and place in oven for 4 minutes. Reduce heat to 375º. Continue baking until biscuits begin to brown all over, 20 to 25 minutes. Remove from oven; cool on a wire rack. Serve warm. 


Cream Biscuits

2 cups all-purpose flour 
1 tbsp double-acting baking powder 
3 tbsp sugar, if desired 
1/2 tsp salt 
1 1/4 cups heavy cream 
milk for brushing tops of biscuits 

Make Biscuits: In a bowl, sift together flour, baking powder, sugar and salt. Add cream and stir mixture until it just forms a dough. Gather dough into a ball, knead gently 6 times on a lightly floured surface, then roll or flatten to a 1/2 inch (1 cm) thickness. Cut out rounds with a 2 1/2 inch (7 cm) cutter dipped in flour; transfer to an ungreased baking sheet. Gather the scraps, re-roll dough and continue until there are 10. Brush biscuit tops with milk and bake in a preheated 425 F (220 C) oven for 15 minutes, or until they are golden. Let cool on rack. Makes 10. 


Big Daddy Biscuits

“This recipe will produce the biggest biscuits in the history of the world! Serve these gems with butter, preserves, honey, gravy or they can also be used as dinner rolls…you get the picture. The dough can also be prepared several hours, and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don’t be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough. You may have to make a few batches before you get desired results: desired results equals humongous biscuits.” 

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt 
1 tablespoon white sugar
1/3 cup shortening
1 cup milk

Directions

1 Preheat oven to 425 degrees F (220 degrees C).

2 In a large bowl, whisk together the flour, baking 
   powder, salt, and sugar. Cut in the shortening until the 
   mixture resembles coarse meal. Gradually stir in milk until 
   dough pulls away from the side of the bowl.

3 Turn out onto a floured surface, and knead 15 to 20 
   times. Pat or roll dough out to 1 inch thick. Cut biscuits 
   with a large cutter or juice glass dipped in flour. Repeat 
   until all dough is used. Brush off the excess flour, and 
   place biscuits onto an ungreased baking sheet.  Brush with butter
   and sprinkle with onion salt.

4 Bake for 13 to 15 minutes in the preheated oven, or 
   until edges begin to brown.


Mile High Biscuits 

3 cups all-purpose flour 
1/4 cup sugar 
4 teaspoons baking powder 
1/2 teaspoon cream of tartar
3/4 teaspoon salt 
1/2 cup shortening 
1 egg, beaten 
1 1/8 cups milk

1.  Combine dry ingredients in a mixing bowl. 
2.  Cut in shortening until mixture resembles coarse crumbs.
3.  Add egg and milk;mix until dough forms a ball. 
4.  Turn dough out on a lightly floured surface and knead 10- 12 times, only. 
5.  Roll out to 3/4 inch, cut with floured cutter. 
6.  Place on lightly greased baking sheet. 
7. Bake at 475 degrees for 12- 15 minutes or until light brown.


Jalapeno-Jack Corn Muffins

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar 
1 teaspoon salt
1 cup buttermilk
2 eggs, lightly beaten
1/4 cup melted unsalted butter
1 cup shredded Jack 
2 jalapeno peppers, diced
1 jalapeno pepper, cut in 12 slices

Preheat the oven to 400 degrees F. Spray muffin tin with non-stick spray. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk, eggs, butter, cheese and diced jalapeno peppers. Add the wet ingredients to the dry ingredients and stir the batter until all ingredients are thoroughly incorporated. Divide the batter into the prepared muffin pan, filling 2/3 of the way full. Place a jalapeno slice on top of each muffin. Bake until golden, about 25 minutes.
Yield: 12 muffins


Bacon Monkey Cheese Ring

9 bacon slices, cooked and crumbled
(or 1 (3 oz) can of real bacon bits)
1/2 cup grated Parmesan cheese
1 small onion, chopped
3 (10 oz to 12 oz) cans cold buttermilk biscuits
1/3 cup butter, melted

COMBINE first three ingredients; set aside.

CUT biscuits in half; dip each piece in butter, and layer 1/3 of biscuits in a lightly
greased 12 cup Bundt pan.

SPRINKLE half the bacon mixture over biscuit pieces. Repeat layers, ending with
biscuit pieces.

BAKE at 350 for 40 minutes or until golden. Cool 10 minutes in pan; invert onto a
serving platter, and serve immediately. Makes 1 ring.

Note: This Monkey Bread must be cooked in a bundt or tube pan or the middle will
never get done.


Garlic Monkey Bread

Makes 1 – 9 inch Bundt pan 
 

 ” This pull-apart garlic bread is easy and tastes great!! ”
 

 Ingredients

1 pound frozen bread dough, thawed
3/4 cup margarine, melted
1 egg, beaten
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried parsley

Directions 

1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt cake pan. 

2 Pull off pieces of thawed bread dough and form into balls. Combine margarine and egg in a small mixing bowl; mix in cheese, garlic powder, salt and parsley. Dip dough balls into mixture and layer in the prepared pan. Cover and let rise until doubled in volume, about 45 minutes. 

3 Bake in preheated oven until golden brown, about 35 minutes.


Absolute Mexican Cornbread
 www.allrecipes.com

Makes 6 servings 

 ” This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don’t let the ingredients fool you. It’s unbelievable. ”
 

1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt

Directions 

1 Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9×13 inch baking dish.

2 In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.

3 In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.

4 Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.


Hush Puppies
A delicious treat from the American south. These tender morsels smell great and taste even better! Makes 2 dozen (6 servings). 

2 quarts vegetable oil for frying
3 cups cornmeal
2 teaspoons baking powder
1 1/2 teaspoons salt 1 1/2 cups milk
1/2 cup water
1 egg, beaten
1 small onion, minced

Directions

1 Heat vegetable oil to 365 degrees F (185 degrees C).

2 In a large mixing bowl, combine corn meal, baking 
   powder, salt, milk, and water. Mix in egg and chopped onion.

3 Shape the batter into small balls, approximately 1 
   tablespoon each.

4 Use a long handled spoon to gently slide the hush 
   puppies into the hot oil. Cook 8 or 10 at a time, until golden 
   brown. Remove from the oil with a slotted spoon,and roll on 
   paper towels to briefly drain. Serve hot.


Hush Puppies 2

1 1/4 cups Yellow or White Corn Meal
1/2 cup finely chopped onion
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper (optional)
3/4 cup Evaporated Milk
1 large egg, lightly beaten
1 tablespoon lemon juice
Vegetable oil

COMBINE corn meal, onion, flou r, salt, baking soda, black pepper and cayenne pepper in medium bowl. Combine evaporated milk, egg and lemon juice in small bowl; add to corn meal mixture. Mix just until blended.

ADD vegetable oil to 2-inch depth in electric skillet or large skillet; heat to 350°F.

DROP batter by rounded tablespoon into hot oil; turn to brown evenly. Cook, turning frequently, for about 3 minutes or until golden brown. Remove with slotted spoon; drain. Serve immediately.

FOR CHEESY HUSH PUPPIES:
ADD 1 cup (4 ounces) shredded sharp cheddar cheese to batter; mix well.

Makes 7 servings

 


Corn Cakes with Walnuts and Sage
Recipe courtesy Rachael Ray

2 ounces (1/2 stick) butter
1 1/2 cups water 
1 cup cornmeal
2 large eggs
1/2 cup milk 
1/2 cup sugar
1 teaspoon (1/3 palmful) salt
1 cup all-purpose flour
2 tablespoons slivered fresh sage (from 4 sprigs)
2 ounces walnut halves or pieces, a couple of handfuls from the bulk bins in market will do
Butter and honey, for topping your cakes

Heat a nonstick griddle or nonstick skillet over moderate heat. 

In a small saucepan, melt butter and transfer to a small mixing bowl. Wipe out pan and return to heat with 1 1/2 cups water. Bring water to a boil over high heat. Add cornmeal to a large mixing bowl add the hot water, stir to combine. Beat eggs, milk, and sugar with melted butter and stir this mixture into cornmeal. Sprinkle a little salt into bowl. Add 1 cup all-purpose flour into a strainer or a sifter. Knock strainer to add flour into corn cake mix. Add sage to batter and stir to combine. 

Wipe a pat of butter, nestled in paper toweling, across the griddle pan to grease it. Place small ladles of corn cake batter onto griddle or skillet: make cakes 3-inches wide and allow a bit of space between them in the pan. Nest a few walnut bits into wet batter as the cakes begin to cook. Cook cakes 2 to 3 minutes on each side, until golden brown. Serve cakes with softened butter and honey for drizzling. YUMMY! 

Yield: 10 to 12 small corn cakes

or try it this way….

CORN FRITTERS 
30 minutes 

 3/4  cup self rising flour 
 1/2  teaspoon table salt, to taste 
 1/8  teaspoon black pepper, to taste 
2 tablespoons granulated sugar (optional) 
1 large fresh egg, lightly beaten 
 1/3  cup whole milk 
1 (10 ounce) can corn kernels, drained 
1?2 scallion or green onion , peeled,finely sliced 

1.  Sift to combine flour, salt, pepper, sugar- optional, into a bowl. 
2.  Combine beaten egg and milk. 
3.  Using a mixer, gradually add milk mix to the dry ingredients and beat until smooth. 
4.  Add corn to mix. 
5.  Add green onions– optional– and stir in. 
6.  Heat the oil to 350 degrees F. 
7.  Drop batter by tablespoonfuls into the hot oil and fry about 5 to 7 minutes, or till golden brown. 
8.   Drain well on paper towels or uncoated paper plates (with a regular plate underneath).  Do NOT stack fritters to facilitate better drainage.


Kalamata Olive and Garlic Bread
Makes 1 loaf 

4 cups all-purpose flour
1/2 cup warm water (110 degrees F)
1 tablespoon white sugar
1 tablespoon active dry yeast
1 tablespoon non-iodized salt
3/4 cup warm water (110 degrees F)
3 tablespoons olive oil
5 cloves garlic, minced
1/2 cup seedless Kalamata olives, chopped
1 tablespoon cornmeal

Directions 

1 In a medium bowl dissolve sugar in 1/2 cup warm water. To proof yeast, stir in yeast and let stand for 5 to 10 minutes in a warm place.

2 Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven.

3 Place flour in bowl of food processor. Add salt and pulse for a few seconds.

4 Start food processor. Pour proofed yeast into flour through hole. Immediately add the additional 3/4 cup warm water, then the olive oil. Process for about 1 minute or until dough ball cleans the sides of the processor bowl. If dough is too wet add a little flour through the top while processing, or if too dry, add a little more water.

5 Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap.

6 Let rise for 1/2 hour in a warm place.

7 In a small bowl, combine minced garlic and chopped olives. Set aside.

8 Once dough has risen transfer dough to a lightly floured board. Make an indentation in the dough and place olive mixture inside. Knead dough 10 times. Bulk of mixture should remain in middle of dough. Form dough into a log or round loaf shape.

9 Sprinkle cornmeal onto greased baking sheet and place loaf on top. Turn oven to 150 degrees F (65 degrees C) for 2 minutes and then turn off.

10 Let dough rise in warm oven for 1/2 hour, or until light and puffy. Remove loaf and increase oven temperature to 350 degrees F (175 degrees C).

11 Bake bread at 350 degrees F (175 degrees C) for 30 minutes or until loaf sounds hollow when tapped. Remove from oven and cool on a wire rack.


Bread in a Bag

2 1/2 to 3 cups all-purpose flour
1 envelope FLEISCHMANN’S RapidRise Yeast
3 tablespoons sugar
3 tablespoons nonfat dry milk powder
1 teaspoon salt
1 cup water
3 tablespoons vegetable oil

Combine 1 cup flour, undissolved yeast, sugar, dry milk, and salt in a 1-gallon, heavy duty freezer bag with zipper-lock.  Squeeze upper part of bag to force out air. Shake and work bag with fingers to blend ingredients.  Heat water and vegetable oil until very warm (120 F to 130 F); add to flour mixture. Reseal bag; mix thoroughly by working bag with fingers. Gradually add enough remaining flour to make a stiff batter that pulls away from the bag. 
Remove dough from bag; knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.  Roll dough to 12 x 7-inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. 
Place in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. 
Bake at 375 F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.

Makes 1 loaf


Quick Mix

Servings: 1
8 1/2 c Unbleached All-purpose Flour 
3 T Baking Powder
1 T Salt
2 t Cream Of Tartar
1 t Baking Soda 
1 1/2 c Instant Non Fat Dry Milk
2 1/4 c Vegetable Shortening

In a large bowl, sift together all dry ingredients. Blend well. With a
pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label and stor in a cool, dry, place. Use within 10 to 12 weeks. Makes about 13 cups of Quick Mix.

VARIATION:
Use 4 1/4 cups Unbleached All-purpose Flour and 4 1/4 cups Whole-wheat flour instead of 8 1/2 cups Unbleached All-purpose Flour. Increase baking powder to 5 Tablespoons.

Hot Roll Mix

5 lb Unbleached All Purpose Flour 
1 1/4 c Sugar
4 t Salt 1 c Instant Non Fat Dry Milk
Combine all ingredients in a large bowl. Stir together to distribute
evenly. Put in a large airtight container. Lable as HOT ROLL MIX and store in a cool dry place. Use within 6 to 8 months. Makes about 22 cups of HOT ROLL MIX.
 


Almost Impossible Basic Baking Mix

2 3/4 cups All-purpose flour*
1/3 cup Nonfat dry milk powder
1 tablespoon Sugar
1 tablespoon Double-acting baking powder
1 teaspoon Salt
6 tablespoons Solid vegetable shortening

*To vary the mix, replace half of the flour with whole-wheat flour or cornmeal. Combine flour, dry milk, sugar, baking powder, salt and shortening in food processor. Pulse until mixture is well blended and smooth. Store in container with tight-fitting cover in cool place for up to 4 weeks. Stir well before using.


Bisquick Mix

20 cups all purpose flour, sifted
2 1/2 cups dry milk
3/4 cup double acting baking powder
3 Tbsp. salt
2 Tbsp. cream of tartar
1/2 cup sugar
4 cups (or 2 pounds) vegetable shortening

Measure all ingredients accurately. Stir the flour, dry milk, salt,
baking powder, cream of tartar and sugar together until well blended. Cut or rub the shortening with a pastry blender or your hands until it is evenly distributed and the mixture resembles coarse meal. Makes about 29 cups of mix.  Storing the mix: Store this mix in an air tight container such as glass jars, or in plastic or metal containers. Label the container. Be careful not to pack the mix. Tighten the lids and store at room temperature in a dark place. This mix keeps 4 weeks at room temperatures.  Using the mix: Measuring the mix lightly fluff the mix in the container
before measuring with a spoon. Then, spoon the mix into a dry measuring cup and level it off with a spatula or the straight edge of a knife.


Popovers

Ingredients:

1 C. flour 
1 C. milk 
3 eggs (slightly beaten) 
1/2 t. salt 
1/2 t. melted shortening 
 
 

Directions:

Mix together and pour into pre-heated, seasoned popover pan.

Bake at 400 degrees for 40 minutes. 

Don’t peek! 


Maple-Cheddar Popovers
Yield: Serves 8

* 2 cups all-purpose flour 
* pinch of salt 
* 2 tablespoons chopped fresh rosemary or 2 teaspoons dry rosemary 
* 1/2 cup maple syrup 
* 2 cups low-fat milk 
* 4 eggs, whisked well
* 1/2 cup shredded extra-sharp cheddar cheese

Combine flour, salt, and rosemary. Whisk together maple syrup and milk. Alternately add flour and milk to whisked eggs. Let rest in refrigerator for 20 minutes. Preheat oven to 400 degrees F. Lightly oil popover or muffin tins and place briefly in preheated oven. Remove hot tins from oven, fill two-thirds of each cup with batter, and top with shredded cheese. Bake for 20 to 30 minutes until golden brown. Serve immediately.


Yorkshire Pudding 
(just like popovers but using the English name since they are prepared the English way)

Yield: 12 servings
 

2 cups all-purpose flour 
1 teaspoon coarse salt 
Freshly ground pepper 
4 large eggs 
3 to 3 1/2 cups whole milk 
6 to 8 tablespoons drippings from roasting pan, vegetable oil or lard
 

In a large bowl, combine flour, salt, and pepper. Make a well in the center and add eggs and add 1/4 of the milk. Using a whisk, combine the eggs and milk, then incorporate the flour; beginning with the inner rim of the well. Continue whisking until a smooth, stiff batter forms. Stir in half of the remaining milk. Cover with plastic wrap and let stand at room temperature for 30 minutes. 

Heat oven to 400 degrees F. Place 12 (3/4-cup) capacity muffin tins in oven until very hot, about 5 minutes. 

Stir enough of the remaining milk into the batter until it is the consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings into each muffin tin. Pour the batter in the muffin tins, filling them about 1/3 full; the batter should sizzle in the hot drippings. Return to oven and bake until puffed, browned, and crisp, 25 to 30 minutes. Yorkshire pudding is best served hot from the oven, but they can be kept warm in a low oven for about 15 minutes.


PARKER HOUSE ROLLS

Source: Heritage Of America Cookbook – Better Homes and Gardens
 

3 1/2 to 4 C. all purpose flour
1 pkg. active dry yeast
1 C. milk
1/4 C. sugar
1/4 C. butter
1/2 tsp. salt
3 egg yolks
Melted butter

In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside.

In a medium saucepan heat and stir the milk, sugar, butter and salt just until warm (120ºF to 130ºF) and butter almost melts. Add to the flour mixture. Then add the 3 egg yolks. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until double (about 1 1/2 hours).

Lightly grease baking sheets. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with a 2 1/2-inch round biscuit cutter, dipping the cutter into flour between cuts. Brush with melted butter. To shape, use a wooden spoon handle to make a slight off center crease in each round. Fold large half over small half, overlapping slightly. Press folded edge firmly. Place 3 inches apart on the baking sheets. Let rise in a
warm place until nearly double (about 30 minutes).

Bake in a 375ºF oven for 10 to 12 minutes or until golden. Remove rolls from baking sheets and cool on a wire rack. Servings: 24


Pizza Roll for the Road

Ingredients:

1 loaf frozen bread dough, thawed
2 ounces fresh basil
6 slices pastrami
6 slices provolone
6 slices mozzarella
1/4 cup sliced red pepper

Preparation:
Roll out the thawed bread dough into a 12 by 8 rectangle. Place basil over the dough leaving a 1 inch rim. Top with a layer of pastrami, provolone, another layer of basil, mozzarella and red pepper. Roll into jelly roll and seal seams carefully. Place the roll on a baking sheet seam side down. Cover and let rise for about 30 minutes. Bake at 325 for about 30 minutes or until golden Cool and slice.


Crazy Pizza Crust 
This pizza crust is GREAT! 

1 Cup flour
1/2 tsp. dried Italian seasoning
1/4 tsp. salt
1/8 tsp. pepper
2/3 cup milk
2 eggs

Heat oven to 425. Grease a 12 inch pizza pan. In small bowl, combine 1 cup flour, Italian seasoning, salt, pepper, milk, eggs; blend until smooth. Pour batter into greased pan, tilting pan so batter covers bottom. Bake on lowest oven rack for 25 to 30 minutes. 


GIANT POPOVERS

6 T. butter or margarine (or meat drippings)
6 eggs
2 C. milk
2 C. flour
1 tsp. salt

In a small saucepan over low heat, melt butter or margarine. Grease well eight deep custard cups (or use the special large popover pan available at kitchen shops). If you use custard cups, set them in a jellyroll pan for easier handling.

Preheat oven to 375ºF.

In a large bowl, with mixer at low speed, beat eggs until frothy; beat in milk and butter until blended. Beat in flour and salt until batter is smooth. Fill each custard cup three-quarters full with batter. Bake 1 hour; then quickly make a small slit in the top of each popover to let out steam. Bake 10 minutes longer.  Immediately remove popovers from cups.

Serve piping hot. Makes 8 popovers. This is wonderful served with prime rib.


BLACK PEPPER BISCUITS

2 C. flour
2 heaping T. baking powder
Pinch of salt
1 tsp. granulated sugar
4 tsp. fresh coarsely-ground black pepper
2 heaping T. Crisco
1  – 1 1/2 C. buttermilk

Preheat oven to 450ºF. Oil a cookie sheet.

Sift together: flour, baking powder, a pinch of salt, and a little bit of sugar. Cut two heaping tablespoons Crisco into the dry mix with two forks or the back of a spoon until tacky. Add buttermilk and mix until doughy. Roll out gently on floured wax paper (or cloth). Cut out with glass or biscuit cutter.


BOBOLI TYPE PIZZA CRUST
 

1 cup water
3 cups all purpose flour
1 tsp. salt
2 Tbs. olive oil
1 Tbs. sugar
2 tsp. active dry yeast
1 tsp. minced garlic
2 tsp. Parmesan cheese
1/2 tsp.
Italian seasoning
Parmesan cheese to sprinkle

Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting.

When complete, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again.

Preheat oven to 450°F and bake 5 to 10 minutes until light brown.  Cool.

Wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last minute dinners.


Chive Biscuits

Makes about 18 biscuits
 

8 oz. Cake flour
1/2 oz. Sugar
1/2 oz. Baking powder
1/2 tsp. Salt
4 oz. Sweet butter
3/4 Cups Heavy cream
1/2 bunch Fresh chives

Method

Combine the flour, sugar, baking powder and salt in the bowl of a five quart electric mixer (or a suitable mixing bowl if working by hand). Chop the butter into medium sized pieces, about the size of an olive and add to the dry ingredients. Mix with a paddle until the mixture becomes uniform with a texture resembling corn meal.

Add the cream and chives slowly and mix just until the dough comes together. Turn the dough out onto a floured work surface and roll to about 1 inch thick. Fold the dough in thirds back onto itself and roll to 1 inch a second time. Cut into 1 – 1/2 inch rounds and refrigerate until ready to bake.

When you are ready to bake, preheat the oven to 350 F. and arrange the biscuits on a baking sheet. Brush the tops with cream and bake to golden brown.


Garlic Cheese Bread 

1 loaf french bread 
1/2 cup butter 
1 cup shredded jack cheese 
1 cup shredded asiago cheese 
1 cup mayonnaise 
1 bunch green onions, chopped 
2 cloves garlic, pureed 

Split french bread loaf into halveshorizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well. Spread the cut side of bread with spread. Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.

The original recipe cut bread in half horizontally and spread mixture on each half and then after broiling cut it into slices. I thought it had too much topping that way. This will do more than 1 loaf of bread. I keep the mixture in the refrigerator if I don’t use it all at once. You could probably use Parmesan cheese instead of the Asiago. 


French Bread Made in the Food Processor

Makes: 1 round boule, 2 batards, 4 baguettes, or 8 petits pains

* 2 1/2 teaspoons active dry yeast 
* 1/2 teaspoon sugar 
* 2/3 cup lukewarm water (105 to 115 degrees F) 
* 2 1/2 cups all-purpose flour 
* 1 cup unbleached bread flour 
* 1/2 cup semolina flour 
* 2 teaspoons salt 
* 1 cup cool water (80 degrees F) 
* Yellow cornmeal, for sprinkling 
* 1 egg white beaten with 1 teaspoon water, for glaze 

1. In a 2-cup liquid measure, pour in the warm water. Stir the yeast and sugar over the surface of the water. Stir to dissolve and let stand at room temperature about 10 minutes. 
2. In the work bowl of the food processor fitted with the metal blade, combine the all-purpose bread and semolina flours and salt. With the motor running, immediately pour the yeast mixture and the cool water through the feed tube in a steady stream as fast as the flour mixture will absorb it. After the dough forms a soft, elastic ball and clears the sides of the bowl, process 45 to 60 seconds more to knead. If the dough is too sticky, add flour by the tablespoonful. If it is too dry, add water by the teaspoonful.
3. Using a plastic dough scraper, transfer the dough ball to a clean work surface. Give a few kneads by hand to even out dough consistency. 
4. Place the dough in a lightly greased container and turn once to grease the top. Cover with plastic wrap and let rise at room temperature until tripled in bulk, 1 1/2 to 2 hours. The dough can be refrigerated overnight. 
5. Turn the dough out onto a floured work surface. The boule, batards, and petits pains are best baked on a parchment-lined baking sheet sprinkled with cornmeal; the baguettes are best in well-greased baguette pans, sprinkled with cornmeal. Shape the dough into the desired loaves. Place on the baking sheet or baguette pan. Place the dough round, seam side up, on a clean floured dish towel or in a cloth-lined banneton, cover with the edges of the towel, and let rise. Cover loosely with plastic wrap, and let rest again at room temperature until tripled in bulk, about 1 hour 15 minutes. 
6. Twenty minutes before baking, preheat the oven to 450 degrees F, placing a baking stone on the lower third shelf. If rising on the towel or in a ban neton, turn the dough out onto a wooden peel heavily sprinkled with cornmeal. Using a pastry brush, brush the tops of all the loaves with the egg glaze. Using a sharp knife, slash the surface a few times diagonally across the top, no more than 1/2 inch deep. Place the baking sheet or baguette pans directly on the stone, or with a quick action of the wrist, slide the loaf onto the baking stone. Reduce the oven thermostat to 425 degrees F. Bake 1 round boule 35 to 40 minutes; the 2 batards bake 25 to 30 minutes; the baguettes bake 20 to 25 minutes; and the 8 petits pains bake 18 to 24 minutes, or until golden brown and the loaf sounds hollow when tapped with your finger. Transfer to a cooling rack. Eat the bread warm, or the same day it is baked.

TO SHAPE BAGUETTES: Divide the dough into 4 equal portions. Flatten each into a thin 10-by-5-inch rectangle with
the palm of your hand. Starting at the long end, roll each up each rectangle, using your thumbs to help roll tightly.
With the side of your hand, define a depression lengthwise down the center of the dough. Fold over and pinch seams
to seal. Roll back and forth from the center out to adjust the dough and make a tight cylinder slightly shorter than
your baking sheet or pan. Gently transfer, seam side down, to the prepared pans.

TO SHAPE BATARDS (OBLONG TORPEDO-SHAPED LOAVES THAT LOOK LIKE SHORT, FAT BAGUETTES): Divide the dough into 2 equal portions. Pat each portion into a rectangle and roll up tightly, as for baguettes, but shape each roll into an 8-inch elongated oval with tapered ends and a thick middle section. Gently transfer, seam side down, to a prepared baking sheet. With a serrated knife, slash the top 3 times on the diagonal, no deeper than 1/4 inch, or make 1 long slash down the middle of each loaf.

TO SHAPE A BOULE (A SMALL ROUND COUNTRY LOAF): Pat the dough into a thick, uneven circle. Pull up the sides and knead to form the dough into a tight round. Pull the sides down into the bottom seam to create a ball with surface tension. Place seam side down on the prepared baking sheet. Let rise. Glaze, and using a serrated knife or kitchen shears, slash an X on top no deeper than 1/4 inch.

TO SHAPE PETITS PAINS (CRUSTY LITTLE FRENCH ROLLS): Divide the dough into 8 equal portions. Form into small rounds or ovals. With the rounds, form into tight balls as for miniature boules. Pinch the ends to form a spindle shape with a thick middle and tapered ends. Using a serrated knife or kitchen shears, slash the tops of the rounds with a cross and the ovals once down middle, no deeper than 1/4 inch. Place seam side down on the prepared baking sheets. Let rise only 15 minutes.


Favorite Buttermilk Dinner Rolls
Dinner rolls are made from a rich soft roll dough which is easy to sculpt into a variety of shapes. It contains more sugar and fat than for lean hard rolls, like French petits pains or Kaiser rolls. Dinner rolls are well suited to freezing at several steps during the formation of the dough and they hold up nicely for up to twenty-four hours of retarded rising in the refrigerator before baking. Buttermilk creates an exceptionally tender product.

Makes: 16 dinner rolls

* 1 tablespoon (1 package)active dry yeast 
* Pinch of sugar 
* 1/4 cup warm water (105 to 115 degrees F) 
* 1 cup warm buttermilk (105 to 115 degrees F) 
* 2 tablespoons sugar or honey 
* Grated zest of 1 lemon 
* 4 tablespoons (1/2 stick) unsalted butter, melted, or olive oil 
* 1 large egg, at room temperature 
* 2 teaspoons salt 
* 4 to 4 1/2 cups unbleached all-purpose flour 
* Rich Egg Glaze (recipe follows) 
* 3 tablespoons sesame, poppy, or fennel seeds 

1. Combine the yeast, sugar, and warm water in a small bowl and stir to dissolve. Let stand at room temperature until foamy, about 10 minutes. 
2. In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the buttermilk, sugar, zest, melted butter, egg, and salt. Stir in 1 1/2 cups of the flour and the yeast mixture and beat hard for 2 minutes, or until the mixture is smooth and creamy. Add the flour, 1/2 cup at a time, with a wooden spoon until a soft dough that just clears the sides of the bowl is formed. Switch to a wooden spoon when necessary if making by hand. 
3. Turn the dough out onto a lightly floured work surface and knead until soft, smooth, and elastic, 1 to 3 minutes for a machine-mixed dough and 4 to 7 minutes for a hand- mixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking. If kneading by machine, switch from the paddle to the dough hook and knead for 3 to 4 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hand. 
4. Place the dough in a greased bowl. Turn once to grease the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, about 1 to 1 1/2 hours. 
5. Gently deflate the dough. Turn the dough out onto a lightly floured work surface. Grease or parchment-line 2 baking sheets. Divide the dough in half, then roll each half into a 2 – to 3-inch cylinder. With the metal dough scraper or chef’s knife, cut the cylinder into 8 equal portions. Repeat with the second cylinder, making a total of 16 portions. Shape each piece of dough into a small oval. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 30 minutes. Soft rolls are given a full proof. 
6. Twenty minutes before baking, preheat the oven to 375 degrees F. Gently brush each roll with egg glaze and sprinkle with seeds, if desired, or leave plain. Using a serrated knife or kitchen shears, gently cut 2 or 3 diagonal slashes no more than 1/4 inch deep on the top surface of each roll. Place in the center of the oven and bake for 15 to 18 minutes, or until golden brown. If using 2 baking sheets, place on the upper and lower racks, and switch positions halfway through baking. Transfer the rolls immediately to a cooling rack. Serve warm, or cool to room temperature and reheat. Unless otherwise specified, this baking method applies to all the shapes below. 

Rich Egg Glaze

* 1 large egg yolk or 1 large egg, at room temperature 
* 1 tablespoon milk or cream 

1. In a small bowl, beat the egg and milk with a ssmall whisk or fork.
 

BOW KNOTS AND ROSETTES: After deflating the dough in Step 5, cut it in half and then divide each portion into 8 equal portions. Roll each piece into a 10-inch rope 1/2 inch in diameter. To make a bow knot, tie loosely in a knot, leaving 2 long ends. For a rosette, tuck one end over and under the roll; bring the other end up and over to tuck into the roll center. Place the rolls about 2 inches apart on the prepared baking sheet.

BRAIDED ROLLS: Divide the dough into 3 equal portions. Roll each portion into a rope about 24 inches long. Place the ropes side by side and braid them loosely. Cut the braid into 16 equal portions and pinch the ends to taper them.

BUTTERFLY ROLLS: Roll the dough into a 10-by-20-inch rectangle. Brush the surface with melted butter. Roll up, from the long edge, jelly-roll fashion. Place seam side down and, with the metal bench scraper or chef’s knife, cut the log into 18 equal portions. Press each portion in the center with the handle of a wooden spoon laid across the top to create a fan effect out of the sides.

CLOVERLEAF ROLLS: Divide the dough in half, then each half into 8 equal portions. Pinch off 3 equal pieces of the dough from each portion (a total of 48 pieces) and shape each into 1-inch smooth balls. Place 3 balls touching each other in each of 16 greased standard muffin cups.

CRESCENT ROLLS: Cut the dough in half. On a lightly floured work surface, roll each half into an 8-inch circle. Brush with corn oil. With a knife or pastry wheel, cut each circle into 8 equal wedges. Beginning at the wide end, firmly roll each wedge up toward the point. Place, point side down, on the prepared baking sheets and curve the ends inward.

DOUBLE CRESCENT ROLLS: Cut the dough in half. Roll each piece into a 10-by-6-inch rectangle about 1/4 to 1/2-inch thick. Cut each into 3 long strips. Roll each strip into a 10-inch rope. Divide each rope into 3 equal pieces. Roll each piece and taper the ends. Shape into a half-circle. Lay 2 crescents back to back on the prepared baking sheets. The crescents should be just touching. Lay a small strip of dough over the center and tuck it underneath on each side.

PARKERHOUSE ROLLS: Turn the dough out onto the lightly floured work surface and roll out into a 12-inch square about 1/2 to 3/4 inch thick. Using a sharp knife or pastry wheel, cut the dough into 4 equal sections across and 4 lengthwise to form sixteen 3-inch squares. Stretch each one slightly to elongate it and, using the handle of a wooden spoon to mark the fold, mark the roll lengthwise a little off center. Fold the small half over the larger half. Press the folded edge gently to adhere. Place 1-inch apart on baking sheets.

SNAILS: Cut the dough in half and divide it into 8 equal portions. Roll each portion into an 8-inch-long rope 1/2 inch in diameter. Starting at one end, wind the strip of dough around itself to form a spiral. Tuck the edge firmly underneath.

REFRIGERATOR ROLLS:
Method One: After kneading the dough in Step 3, place it in a greased deep container, bowl, or gallon-size plastic food storage bag. Brush the surface of the dough with melted butter or oil. Cover tightly with plastic wrap or seal the bag, leaving room for the dough to expand. Refrigerate for up to 4 days, deflating the dough as necessary.

To form refrigerator rolls, remove the amount of dough desired about 3 hours before serving. Shape as desired. Place on greased or parchment-lined baking sheets, cover loosely with plastic wrap, and let rise at room temperature until almost doubled, about 1 1/2 to 2 hours. Bake as directed in Step 6.

Method Two: After the dough has risen in Step 4, gently deflate it and shape the rolls. Place on parchment-lined baking sheets and brush the tops with melted butter. Cover loosely with oiled wax paper or parchment, then with plastic wrap, taking care to cover all edges tightly. Immediately refrigerate for 2 to 24 hours.

When ready to bake, remove the pans from the refrigerator, uncover, and let stand at room temperature for 20 to 30 minutes while preheating the oven. Bake as directed in Step 6.

FREEZER ROLLS: Mix, rise, and shape the rolls as directed in Steps 2 through 5. Place on a nonstick, disposable, or parchment-lined baking sheet that will fit into your freezer. Cover tightly with plastic wrap. Freeze until firm, about 2 to 3 hours. Remove the rolls from the baking sheet and transfer to a plastic freezer bag. Freeze the rolls for up to 2 weeks but no longer, as the leavening power of the yeast will begin to decrease.

To defrost and serve freezer rolls, unwrap the frozen rolls and place on a greased or parchment-lined baking sheet. Cover loosely with plastic wrap and let stand at warm room temperature to rise until doubled in bulk, 4 to 6 hours. The dough may also be thawed overnight in the refrigerator. Bake as directed in Step 6.

HOMEMADE BROWN-AND-SERVE ROLLS: Mix, rise, and shape the rolls as directed in Steps 1 through 5. Place on greased or parchment-lined baking sheets, or ungreased disposable aluminum baking pans. Cover loosely with plastic wrap, and let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours. Bake in the center of a preheated 300 degree F oven until the rolls are fully baked, but not browned, 15 to 20 minutes. Remove from the pan and cool on a rack. Place the rolls in a heavy-duty plastic bag and refrigerate up to 3 days or freeze for up to 3 weeks. To serve, let the frozen rolls thaw at room temperature in the bag. Place in a single layer on an ungreased or parchment-lined baking sheet. Bake in a preheated 375 degree F oven until golden brown, 15 minutes.

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