Cheesy Bread – Tammy’s

INGREDIENTS: 1.5 cups plus 2 Tablespoons of warm water 3 Tablespoons Oil 3 Tablespoons Sugar 1.5 teaspoons Salt 2 Tablespoons Yeast 4 Cups flour INSTRUCTIONS: Stir together all ingredients except flour in a mixer with a mixing paddle on low speed. Add 2 cups of flour, 1/3 cup at a time. Replace the mixing paddle… Continue reading Cheesy Bread – Tammy’s

Cornbread – Tennessee Sour Cream

Inspired by a recipe from an old Tennessee church cookbook.  Many southern recipes call for self-rising flour or self-rising cornmeal.  It is difficult to find this north of the Mason-Dixon line so you need to add some extra ingredients. A single batch of this is perfrect for a 10″ cast iron skillet. You can double… Continue reading Cornbread – Tennessee Sour Cream

Biscuits – Randy’s 30 minute rise Buttermilk

NOTE: Biscuits are pastries.   They are not bread.  We don’t want to roll, knead, or punch down the dough or beat it up in any way. Unproven Tip(s): If you don’t need an entire batch for one meal, flash freeze raw, cut biscuits on parchment paper.  When they are frozen solid, place them in a… Continue reading Biscuits – Randy’s 30 minute rise Buttermilk

Oven Bread Loaves

The original recipe was consolidated from articles on Serious Eats describing The Workhorse Loaf YIELD: Makes 2 large (850g) loaves ACTIVE TIME: 1 hour TOTAL TIME: About 5 hours Ingredients 1000 grams all-purpose flour, plus more for dusting 700 grams room-temperature water, divided if using active dry yeast 22 grams salt Yeast (either): 4 grams… Continue reading Oven Bread Loaves