So I found this really fast biscuit recipe that I've started using instead of my regular breadsticks. My family loves it. And its so much easier and faster than breadsticks, and I'm lazy.
Butter-Dipped Biscuit Squares
2 c. self-rising flour (3 tsp. baking powder, 1 tsp. salt, then add up to 2 c. flour)
2 T. sugar
1 c. milk
1/2 c. butter (no margarine) melted
Combine the flour, sugar and milk and mix well. Turn onto a well floured surface; and sprinkle with more flour on top. Pat the dough down to 1/2 inch thickness. With a sharp knife dipped in flour, cut into 3x2in pieces. Pour the butter into an ungreased 13x9 pan. Dip each side of piece into melted butter; carefully turn to coat. Bake, uncovered, 450 for 10min.
The dough is really sticky so don't try to knead it or work with it; just pat it into the floured surface and put enough flour on top so it doesn't stick to your hands. Then, if you don't want it so buttery, just dip it into the butter, but cook it on a non-buttered pan. Yummy.
French Bread - I make the dough in the bread machine (takes 1-1/2 hours), then shape it and cook it for 27 minutes at 360 degrees.
ReplyDeleteIngredients put in bread machine in following order:
12 oz water
1-1/2 Tbsp olive oil
1 tsp salt
1 Tbsp sugar
4 cups flour (I use 3 C unbleached, 1 C wheat)
2 tsp yeast
This is Sandy's AMAZING WHEAT BREAD recipe. It is DELICIOUS.
ReplyDeleteWheat Bread
6 1/2 cups Hot Water
1 cup Brown Sugar
2 T. Salt
3/4 cup Shortening
10 cups Wheat Flour
3 T. Yeast
2 T. Dough Enhancer
1/3 cup Wheat Gluten
MIX really good with dough hook
7-8 cups Wheat Flour (add when mixing, stop adding flour when sides of bowl looks clean)
Let it rise, then kneed.
After kneading bread, split dough into six even sizes.
Kneed dough and put in bread pans.
Cover with towel and let rise for 45-60 minutes
Cook at 350 for 30 minutes