Showing posts with label bread baking. Show all posts
Showing posts with label bread baking. Show all posts

Thursday, February 25, 2016

The Best Biscuits EVER


Since it's still a bit of winter time left, I thought I'd reshare one of my favorite comfort food recipes- BISCUITS! I love bread, and this is still my absolute favorite recipe! Enjoy y'all!

I've been working over here on perfecting my biscuit recipe and I've finally got it and I couldn't wait to share it with y'all today. There are so many different recipes for biscuits and if you can believe it, books devoted to nothing but biscuit making, it's serious stuff in the south y'all! All I can say is that down here, biscuit making is a big thing. No southern plate is complete without a light and flaky biscuit on the side. So, I've been working for a bit now, and I think I've finally mastered 'The Biscuit'.

The How To:


Biscuits can be ornery little critters and biscuit bakers have their secrets for baking the best, most mouthwatering biscuits around. I'm going to share a few secrets with y'all that really will make a big difference in your end result.



  1. The Flour. Yes, it does make a difference what you use. I recommend White Lily All Purpose Flour.
  2. Chill the bowl and pastry cutter.
  3. Cut butter into really small pieces and they must be COLD.
  4. Work dough with your hands and only until just blended- no over mixing here- that dough must stay cold.
  5. When cutting out your biscuits, never twist with the cutter. This closes off the sides and doesn't allow for a nice, big, fluffy biscuit.
  6. A hot oven is key.

Ingredients:

2 cups White Lilly All Purpose Flour plus a little for rolling out dough
1 Tbsp. Baking Powder
1 tsp. fine salt
4 Tbsp. cold butter {unsalted} cut into little pieces
3/4 to 1 cup  buttermilk


Instructions:
  1. Pre-heat oven to 450*.  
  2. In a bowl combine the flour, baking powder, and salt. 
  3. Using your pastry cutter, cut in the small pieces of butter until you have a coarse meal texture. 
  4. Pour in the buttermilk and mix just until combined. 
  5. Now turn dough out onto a lightly floured surface and roll out to a 1/2 inch thickness.
  6. Cut rounds of dough with a biscuit cutter or edge of a drinking glass, remembering to cut straight down- no twisting
  7. Place on an ungreased baking sheet and bake 8-10 minutes or until golden brown.

And there you have it y'all. Practice makes perfect with biscuits, but it's so worth it! A hot biscuit right out of the oven smothered in butter, oh my goodness, all kinds of amazing. Thank y'all so much for spending some time with me today and enjoy those biscuits!
xo, 
Amy

Sharing At:  Cozy Little House   In The New House Designs   McCall Manor


Friday, September 18, 2015

I Can't Help Myself {Fresh Apple Cinnamon Loaf}


I'm going to confess right here, right now, I can't help myself, I'm addicted to baking breads. There, I said it, whew, I feel better! I all out love them! Plain breads, sweet breads, fruity breads, love them all. 

Seeing as how this is fresh apple season in our little neck of the woods, I've been trying out a new recipe for an Apple Cinnamon Loaf made with fresh North Carolina apples. Oh it's delicious y'all! Bless my friends that have been my guinea pigs. I've been making and giving away quite a few loaves trying to get this recipe just right. I think I've got it if I do say so myself. This recipe has just a wee little bit of sugar in it so that the natural sweetness of the apples can shine through. It is so good y'all. If you're already heading to the orchard or farmer's market this weekend, pick up some fresh, local apples and give this loaf a try! Enjoy y'all!


Fresh Apple Cinnamon Loaf

Ingredients:

2 cups all purpose flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 cup buttermilk
1 large egg
1/4 cup unsalted butter melted
1 cup fresh apples peeled and diced {approx. 1 lg. apple}
1/4 cup chopped walnuts {optional}
2 Tbsp. brown sugar {optional}

Directions:

Pre-heat oven to 350*. Grease and flour 9x5 loaf pan. 

Whisk together dry ingredients. Combine buttermilk, egg and melted butter in separate bowl then add all at once to dry ingredients. Gently stir but do not over mix. Fold in apples.

Place batter into prepared loaf pan {makes 1 loaf}. If so desired, sprinkle top with brown sugar and chopped walnuts.

Bake for 45 to 50 minutes. Ready when toothpick inserted in center comes out clean. Cool in pan for 15 minutes then turn out onto cooling rack to cool completely.

Have a wonderful weekend everyone!


Friday, March 27, 2015

The Most Mouthwatering Biscuits Ever




I've been working over here on perfecting my biscuit recipe and I've finally got it and I couldn't wait to share it with y'all today. There are so many different recipes for biscuits and if you can believe it, books devoted to nothing but biscuit making, it's serious stuff in the south y'all! All I can say is that down here, biscuit making is a big thing. No southern plate is complete without a light and flaky biscuit on the side. So, I've been working for a bit now, and I think I've finally mastered 'The Biscuit'.

The How To:

Biscuits can be ornery little critters and biscuit bakers have their secrets for baking the best, most mouthwatering biscuits around. I'm going to share a few secrets with y'all that really will make a big difference in your end result.


  1. The Flour. Yes, it does make a difference what you use. I recommend White Lily All Purpose Flour.
  2. Chill the bowl and pastry cutter.
  3. Cut butter into really small pieces and they must be COLD.
  4. Work dough with your hands and only until just blended- no over mixing here- that dough must stay cold.
  5. When cutting out your biscuits, never twist with the cutter. This closes off the sides and doesn't allow for a nice, big, fluffy biscuit.
  6. A hot oven is key.

Ingredients:

2 cups White Lilly All Purpose Flour plus a little for rolling out dough
1 Tbsp. Baking Powder
1 tsp. fine salt
4 Tbsp. cold butter {unsalted} cut into little pieces
3/4 to 1 cup  buttermilk


Instructions:
  1. Pre-heat oven to 450*.  
  2. In a bowl combine the flour, baking powder, and salt. 
  3. Using your pastry cutter, cut in the small pieces of butter until you have a coarse meal texture. 
  4. Pour in the buttermilk and mix just until combined. 
  5. Now turn dough out onto a lightly floured surface and roll out to a 1/2 inch thickness.
  6. Cut rounds of dough with a biscuit cutter or edge of a drinking glass, remembering to cut straight down- no twisting
  7. Place on an ungreased baking sheet and bake 8-10 minutes or until golden brown.

And there you have it y'all. Practice makes perfect with biscuits, but it's so worth it! A hot biscuit right out of the oven smothered in butter, oh my goodness, all kinds of amazing. Thank y'all so much for spending some time with me today and enjoy those biscuits!


Thursday, February 26, 2015

My All-Time Favorite Banana Bread


I've been working on perfecting a couple of breads here lately and today I'm going to share my new favorite Banana Bread recipe. I like it even better than my usual Paula Deen recipe, sorry Paula, but this one is so darn good. Your husband and kids will be begging you to make this bread all the time,  no lie y'all. It seriously makes one giant, plump loaf that's simply gorgeous. Enjoy y'all............



 My Favorite Banana Bread

Ingredients:

1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar {I use organic cane}
2 eggs
3 bananas all smooshed up {for you non-southerners, that means mashed}
4 Tbsp. buttermilk
1 tsp. vanilla
1 3/4 cups flour
1 tsp. baking powder
1/8 tsp. baking soda
  1. Pre-heat oven to 350*. One of the keys to great bread, is to grease and flour your loaf pan really well. Nothings worse than all your trouble and then to have your loaf come out of the pan in pieces. So grease and flour that pan really good and set it aside.
  2. Cream butter and sugar in mixer.
  3. Then add eggs {one at a time}, bananas, buttermilk and vanilla, and beat till well combined.
  4. In separate bowl, combine flour, soda and powder and then add to wet ingredients.
  5. You're almost done, so wipe the sweat off your brow.
  6. Pour batter into your loaf pan and place on center rack for 50-55 minutes. My oven is old and way hotter than it should be, and mine was ready at 50 minutes but I started checking at 45 minutes. The goal is to be able to stick a toothpick in the center and it come out clean.
  7. Turn out onto cooling rack and try to allow it time to cool or do what we do, pour you a nice big ole glass of milk and eat it right away. Do try to save some for your hubby though.

The kids prefer no nuts, but I just adore them, so sometimes I'll sprinkle a handful on top right before it goes in the oven. Totally up to you. Any which way you make it, it's so yummy. Hope y'all enjoy it!


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Wednesday, September 24, 2014

An Anniversary- Come Celebrate!



This is a REALLY special week for me! It's my anniversary! Six little months ago, I started this blog and I never could have envisioned the paths it would take me on and the many ways it would change my EVERY day! As a homeschooling family, sometimes our world can seem a little small. We focus so on family and learning and as the mom doing the teaching, it's so common to become all wrapped up in that and lose your own individual identity. You become the "homeschooling mom", and that's your whole life. Then one day, your littles are bigger and you look around and realize, "who am I". When I found myself in that place six months ago, I began writing and this little blog was born.






I never could have envisioned the joys that were in store for me. I didn't realize all the connections to many wonderful women I would make from all around the world. I never realized that I would feel so passionate about writing again. I never realized that by writing, my world that always seems to whiz by at lightening speed, would slow down because writing about it and photographing it just seems to have that effect. I had no way of knowing that when I put my first thoughts down, on my first not so good post {with terrible pictures!}, that my life would change as it has. It has been an amazing journey that has left me crying for MORE!






So for today, I'm looking back at some of the posts that have meant the most to me and have gotten the most response from the beautiful and kind people that have taken the time to drop by this tiny little spec of a blog compared to ALL the blogs out there. I appreciate y'all so very much because writing is terrific but sharing and knowing that you have affected other's lives in some way is truly awe inspiring! Whether a post changed how you think about educating your children, or maybe helped you tackle your fear of painting furniture, or gave you an idea of a recipe to serve for dessert tonight, please consider giving me some feedback in the comment section, because it's your comments that take this from being just my ramblings to an actual, virtual conversation between you and me. Comments mean SO much to every blogger. It lets us know that we're not just whistling in the wind, but that you are really there and you are listening. If there's something that you're not seeing here that you'd like to, tell me that too!








In case you missed any of my older posts, just click on the links under the photos and it'll take you right back to the original post! Thank you all again for taking the time to visit.  My hope is that this blog will continue to grow and flourish and it will only do that if you'll take the time to share any of these posts, yes, I'm shamelessly begging y'all to click on that little share button at the bottom of each post and SHARE. I'd be ever so grateful!!! This little blog sits in a teeny, tiny, little crevice of the whole world wide web and only y' all, the readers, can give it legs and help it grow. I'd be sooooo grateful and you'd be making my little dream come true!  

Thanks for helping me celebrate my six month anniversary! See you on Friday with a tutorial on how to make a beautiful fall wreath to grace your entryway! I promise it'll be EASY, FRUGAL, and FUN!


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Thursday, May 29, 2014

How To Bake Perfect Honey Wheat Bread



I can't deny it, I LOVE baking bread. There's just something so wonderfully womanly about it all. The flour on my hands, my skin touching the dough as it's kneaded, that's where I find my pleasure, and the odor that infuses itself into this house of ours as it's baking, that's my sensory moment. I want to share with you my favorite loaf bread recipe today. Years back, I tried bread baking and failed miserably. Not sure why, but it just didn't meet my expectations so I gave up baking loaves of bread. Big mistake. I decided that bread baking must be for the elite bakers with real skill and my meager cooking skills just weren't good enough. I think I actually developed a phobia where bread was concerned and I missed out on years of bread joy. Instead, I should have just kept trying different recipes and honed my baking skills. Silly me. This wonderful, truly simple recipe, comes from another blogger that I follow with great earnest. She bakes ALOT. This recipe turns out picture perfect every time. It matches the picture I always had in my head during my bread-less years. My loaves just couldn't achieve this greatness so I gave up. So sad. Follow this link over to Edie's Honey Wheat Bread recipe to see her original post.







 I've listed the recipe below also, so for goodness sakes, don't give up on bread baking if you've hit a bump in your baking. I beg you to give this recipe a try and see for yourself what an amazing experience bread baking can be.





Honey Wheat Bread

2 cups warm water

1/3 cup of honey

1/3 cup oil {I use olive}

1 Tbsp. yeast

1 tsp. salt

2 cups whole wheat flour
5 cups all purpose flour 
{I use the same flour for all 7 cups, Organic Whole Wheat Bread Flour}

Pour 2 cups of warm water into your mixing bowl.  Add the oil,  then the honey.  Start your mixer on low.  Then add yeast, salt and 2 cups of whole wheat flour.  When those are incorporated, start adding the all purpose flour until  the dough pulls away from the sides of the bowl and is no longer sticky to the touch.  It usually takes about 5 cups.  When the dough is no longer sticky, turn out onto a lightly floured surface and knead for about 5 minutes. Place in an oiled bowl and cover. Place in a warm, draft less place {I use my oven slightly warmed}. Allow to double, about 45 minutes. Once doubled, divide  into 2 loaves and place in greased loaf pans. Cover and allow to rise again, about 15 minutes. Preheat oven to 375* and bake for 25-30 minutes. Then remove to cool and behold their greatness!


And when you're ready to slice that loaf, check out my product review on my favorite knife that won't smush your labour of love while it's being sliced. Have a beauty filled day wherever this post finds you and my heartfelt thanks to Edie for sharing this recipe in the first place!

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Thursday, May 8, 2014

A Product Review and A Package



If you haven't noticed yet, I like baking bread. It's just something so motherly about it. I cook and bake LOTS of stuff, but there's something about making bread that just takes me back in time and I feel all 1800'ish. And yes, I am a little weird. But, back to the bread. Well, I haven't been able to find my ideal bread slicer, until now. Even using a knife especially designated for bread slicing, I ended up with smooshed bread, and some anger issues, but that's another story. Here's what I'm using now. You can pick one up on Amazon. Here's why I'm liking it. When I cut into a still warm loaf of bread, no smooshing. Yep, you heard me right, no smooshing! Beautiful slices every time.







Also, I'd been pining over the goodies at this Etsy shop for awhile. So when I had a little extra spending money, my first stop was Etsy. I love ALL their products but I really had my eye on their napkins and kitchen towels, just dreamy! My package arrived yesterday, and they're everything I had hoped for. They really make kitchen time happier and brighter! I can't wait to use these cutie napkins real soon.





It's Thursday already, can you believe it? Don't forget to hit your local farmer's market like I posted about here or those flea markets that I posted about here. Happy almost weekend everyone!



Monday, April 28, 2014

Best Whole Wheat Rolls Ever { Really ! }



I began making bread regularly about a year ago. This was when we began our whole foods journey and bread baking became a necessity. This is my go-to recipe for making whole wheat yeast rolls that we also use for our hamburger buns and sandwich rolls. It is such a versatile recipe which is why I love it so. I've even put sesame seeds on top before baking to fancy up my hamburger buns, definitely got some oooh's and aaah's at the table. 





Whole Wheat Yeast Rolls

Ingredients

1 1/2 tablespoons of yeast
1 1/2 cups warm water {105-125 degrees}
1/4 cup honey
5/8 cup olive oil
2 eggs at room temperature
1 1/2 tsp. salt
5 1/16 cups whole wheat flour

  1. Dissolve yeast in water and honey for about 5 minutes
  2. Combine yeast/honey mixture, olive oil, eggs, and salt in mixer fitted with your dough hook
  3. Slowly add flour one cup at a time, and mix until it easily pulls away from sides of bowl
  4. Place in a large, oiled bowl, cover and place in a warm, dry place {I use my oven after slightly warming it}  for about one hour
  5. Remove dough from bowl and punch down
  6. Shape dough into 18 small rolls or 12 larger ones if you are preparing buns {smaller rolls will be about 2 inches in diameter}
  7. Place on an oiled or lined baking sheet, cover and place back in your warm, dry location to rise for about 30 more minutes
  8. Pre-heat oven to 375* then place baking sheet on middle rack
  9. Bake about 10-17 minutes

This is how my dough looked when I finished mixing it. See how it has pulled away from the sides of the mixing bowl? That's how you know it's done.




Then I place the dough in a well oiled bowl, cover it, and into a slightly warmed oven it goes for about one hour.



After one hour, it looks like this.


Then, I punch down the dough and form it into roll-sized balls or a larger sandwich-sized ball. This is how my sandwich-sized balls look pre-rise.


Now cover these and place them back into the warmed oven to rise for the second time. After a half hour, they will look like this.


Now, it's time to bake at 375* for about 10-17 minutes. They should be golden brown when done.


And, now behold them in all their golden glory!


Nothing in the world smells better than fresh baked bread! I'm pretty sure that that's exactly how heaven will smell! If you're not a bread baker yet, give this simple recipe a try, and I promise you, your family will thank you for it. And...............


Here's how our buns played out:



Totally scrumptious! Hungry now?? Bake away dahlings, bake away!

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