background preloader

Breads

Facebook Twitter

7UP Biscuits. What?

7UP Biscuits

Yep, that's right, 7up biscuits. Some places on the internets call these Popeye's Biscuits - I guess they taste like the biscuits from the chicken place. All I know is that these were the best biscuits that I've ever made - hands down! They were light and fluffy. They only have three ingredients - quick and easy! 7up Biscuits 2 cups Bisquick 1/2 cup sour cream 1/2 cup 7-up 1/4 cup melted butter Preheat oven to 450. Cut sour cream into biscuit mix, add 7-Up. Sprinkle additional biscuit mix on board or table and pat dough out. Cinnamon Rolls 101. Hey!

Cinnamon Rolls 101

I have a great idea. Why not start a holiday tradition of delivering these delicious cinnamon rolls to your friends and cohorts? Growing up, my mom always made them for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town. I’ve carried on the tradition through the years and have won friends and influenced people just by delivering these rolls. They really are that good. A warning. Let’s start by making the dough. Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar in a pan. When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 8 cups of all-purpose flour. Stir mixture together. After an hour, the dough will look like this. Now add 1 more cup of flour… 1 heaping teaspoon baking powder… And 1 "scant" (less than a full) teaspoon baking soda and 1 heaping tablespoon of salt.

Beautiful Bread. The night Pastor Ryan arrived, he jumped right in, throwing together a bread dough not using a precise recipe (though I’ll provide it for you tomorrow), but ingredients put together according to ratios.

Beautiful Bread

It looked lovely and plump and perfect. Then he put it into…a dutch oven, of all things. Then he drizzled it with olive oil… Then he popped the lid on and put it into the oven. Then I called Hyacinth and said, “I think you’d better get over here. Ryan pulled it out of the oven just as Hyacinth arrived. Then he did this. And it was all over. It’ll be part of this week’s roundup of Pastor Ryan’s recipes. But first, I have to go eat a bunch of homemade pasta. Hey—I’m just trying to be a good hostess. Crusty French Bread. Dissolve yeast and sugar in warm water (110 degrees F) in a large bowl; allow yeast to proof or foam (about 10 minutes).

Crusty French Bread

Add salt, oil, and 3 cups flour; beat for 2 minutes. Stir in 2 cups of additional flour to make a stiff dough. Knead until smooth and elastic, about 10 minutes. Place dough in an oiled bowl, turn dough to coat all sides, cover the bowl and let dough rise until doubled. (I used non cooking spray in the bowl). Once the dough is doubled, punch it down and divide in half.

Shape each half of dough into a long slender loaf. Grease a cookie sheet or line it with parchment paper and sprinkle corn meal on it. Place loaves into the pan and cut diagonal gashes on top of each loaf (I use a steak knife). Cover and let rise until doubled (about 30 minutes) Place a Dutch oven or oven safe pan into the oven, place on bottom shelf and fill with water. Eat and enjoy!!! I figured about 10 large slices per loaf. Calories per slice: 113, Fat: .7, Potassium: 36, Carbs: 23, Sugar: .06, Protein: 4.2. Easy Homemade French Bread.