Bread Thread
- Thread starter Gary Knowels
- Start date
1 stick butter
1/4 cup flour
2 cups milk
1 lb dried beef
Salt (I use Johnny's)
Pepper
Melt butter
Whisk in flour and continue to stir while cooking roux to a light tank color and nutty smell.
Slowly incorporate all the milk and heat/stir until it thickens.
Remove from heat.
Add dried beef.
Salt and pepper to taste. Be careful with salt as dried beef tends to be salty.
Gracias!!
More butter and strawberry jam. They tasted scone-like. I'm think the next batch I might add sugar and berries and turn them into scones.
No sourdough. I used this NYT recipe (substituting buttermilk powder for buttermilk and mixing the powder in first with the dry ingredients):
Small-Batch Buttermilk Biscuits
By Erin Jeanne McDowell
Small-Batch Buttermilk Biscuits
Julia Gartland for The New York Times (Photography and Styling)
Total Time
45 minutes, plus chilling
Here’s a recipe for when you want towering, fluffy biscuits, but don’t want a large batch. You can use pretty much any ovenproof dish — a baking sheet, a square or round cake pan, or even a skillet — but be sure to butter the pan beforehand. If you like things a little less seasoned, reduce the salt to ½ teaspoon, and if you use salted butter in the dough, reduce the salt to ¼ teaspoon. Fun tip: Bake these beauties in the toaster oven by following the same temperature and timing guidance as you would when baking in a standard oven. Serve them warm.
Featured in: Big Love for Small-Batch Cooking
Ingredients
Yield:
4 biscuits
2cups/255 grams all-purpose flour
1tablespoon baking powder
1teaspoon kosher salt
6tablespoons cold unsalted butter, cut into ½-inch cubes, plus room temperature butter for greasing the pan
¾cup/180 milliliters cold buttermilk, plus more as needed
1large egg
Preparation
Step 1
In a medium bowl, whisk the flour, baking powder and salt to combine. Add the cold cubed butter, and toss until each cube is well coated with flour. Using your hands or a pastry cutter, cut the butter into the flour until the mixture resembles a coarse meal.
Step 2
Make a well in the center of the bowl, and pour in the buttermilk. Use your hands or a silicone spatula to mix the ingredients together until they form a homogenous dough. (It will look quite shaggy.) If the dough is not coming together, add more buttermilk by tablespoons.
Step 3
Wrap the dough in plastic wrap and refrigerate for 30 minutes. Toward the end of chilling, heat the oven to 400 degrees.
Step 4
Butter a 9-inch square baking pan, a 9-inch round cake pan, an oven-safe skillet or a baking sheet.
Step 5
On a lightly floured surface and using floured hands, pat the dough into a rectangle ½-inch thick. Fold the dough in quarters. Using floured hands, pat the dough out again to a square about 1¼-inch thick.
Step 6
Cut the square of biscuit dough into four even pieces. Transfer the biscuits to the prepared pan in a cluster, with about ½ inch of space between each biscuit.
Step 7
In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash over the surface of the biscuits, and bake until deeply golden brown on top, 25 to 30 minutes. Cool at least 10 minutes before carefully separating and serving.
Or you can just buy some from Walmart
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Been watching the masterful display of bread baking here for like fo Eva and thought I should try that. I learned how to butcher a pizza why not a loaf of bread. So I started some sourdough starter about a week ago and decided yesterday she was ready so made some dough. Proofed it, shaped it and put it in a banetton and left it in the fridge for about 24 hours. Like magic it agreed to pop out, went into the Dutch oven on parchment paper with a couple ice cubes and this is what came out. Will remember next time to score a little deeper. But it tasted awesome. Crunchy crust and soft and chewy in side. Made the folding and stretching very 30 minutes for 2 hours seem worthwhile. It's a project.
That looks great! First try, really?
Solid work there!
Hell yeah! Welcome to the asylum! Great looking loaf, way better than my first 10
Wayne Kohan
Life of the Party
I have a long Cutco bread knife. But I think it's the more dense loaf that makes for easier thin slices.
I've been using this recipe for my pan loaves:
Easy Everyday Sourdough Bread
A tangy, simple sourdough loaf that’s easy to make and ideal for everything from toast to sandwiches.
I'll use my proofing bowl and might cook in my Dutch oven or one of my pan's.. excited to try it out!I've been using this recipe for my pan loaves:
Easy Everyday Sourdough Bread
A tangy, simple sourdough loaf that’s easy to make and ideal for everything from toast to sandwiches.www.kingarthurbaking.com
We still need to figure out a new name for the starter you gave me.. The Covid Starter is dated.. or did we decide to name it after your dog?
I never named my starter. If I had to pick a name, maybe Sloan after Robin Sloan who wrote a fun book titled "Sourdough."