Posts Tagged ‘bread’

Raised Buttermilk Biscuits

Posted: April 20, 2018 in Recipes
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Difficulty: Easy

Hands-on: 15 minutes

Total: 50 minutes

Serves: 24




¾ cup cultured low fat buttermilk, warm
⅛ cup granulated sugar
2½ tsp. active dry yeast
2 ½ cups unbleached all-purpose flour
¼ tsp. salt
½ tsp. low-salt baking powder
¼ cup unsalted butter
¼ cup vegetable shortening


Step 1

Put the buttermilk and sugar in a food processor and process until mixed. Sprinkle the yeast over the buttermilk sugar mixture and pulse once or twice to mix. Allow the mixture to sit at room temperature for about 5 minutes or until the yeast begins to work and is bubbling. Add the remaining ingredients to the food processor and pulse until mixed, being careful not to over process the dough.

Step 2

Preheat oven to 400°. Drop by heaping teaspoon per biscuit onto a baking sheet treated with nonstick spray. Set the tray in a warm place and allow the biscuits to rise for about 15 minutes. Bake for 12 to 15 minutes.

Irish soda bread

Posted: March 17, 2017 in Recipes
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• 3½ cups all-purpose flour
• 1 tsp. salt
• 1 tbsp. sugar
• 2 tsp. baking soda
• 2 tbsp. melted butter
• 1¾ cups buttermilk
irish_ soda_ bread

1. Preheat oven to 375°F.
2. Spray a 9-inch round cake pan with non-stick cooking spray.
3. Mix all ingredients in a mixing bowl, until everything is combined.
4. Turn dough out onto a floured surface, and using floured fingers, form dough into a round shape and place into cake pan.
5. Bake for 35 to 40 minutes. Remove bread and let cool on a baking rack.

Slow cooker no-knead bread

Posted: February 28, 2017 in Recipes
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slow_cooker_breadFreshly baked bread is undeniably wonderful. The steam as it pours out of the first slice, the warmth gently melting butter into its nooks and crannies, the soft texture as you bite into it… but who has the time?
Well, now, you do. This easy no-knead slow cooker bread recipe is perfect for bread lovers with busy schedules. No need to plan a day ahead. Start this bread earlier in the day and have a warm freshly baked loaf ready by dinner.


6 15 minutes (does not include rising time) 2 hours 5 hours, 45 minutes (including rising time)


3 cups all-purpose flour, plus more
1/2 teaspoon quick rising yeast
1 1/4 teaspoon salt
1 1/2 cups very warm (but not boiling) filtered water (about 100° F)


Into a large mixing bowl, combine flour, yeast and salt. Pour in the hot water and combine well using a rubber spatula. You can use cold water, but it will take longer to rise. Using filtered water also helps with the rising process. The dough will be sticky. Cover with plastic wrap and leave at room temperature for 3 hours, or until the dough has risen. It will have bubbles and still look a little soft and wet.
Place dough on a well-floured surface. You will need to use a spatula to separate it from the bowl, as the dough will still be very sticky. Sprinkle a little more flour on the top of the dough just enough to keep it from sticking to your fingers. Give the dough a few folds, forming it into a ball. 
Place the formed dough ball onto a piece of parchment paper. Do NOT use wax paper for this. Lift the parchment paper and dough and place into a 4-quart slow cooker. A taller slow cooker will result in a taller bread because slow cooked breads do not rise in the same way as they would in an oven.
Cover and cook on high for 2-3 hours, or until the internal temperature reads 190° – 200° F. Check the temperature after 90 minutes if this is the first time you are making bread in your slow cooker. You will soon learn how long it takes your slow cooker to bake the perfect loaf.
Slow cooker bread makes a soft outer layer. For a browned crust, simply toss it into the broiler for a few minutes. Remove when the crust is lightly browned to your liking.
Let bread cool before slicing.