RECIPES Baking Biscuits or Bread Sticks
[For Oven Baking Feature]
BACON BREAD TWISTS
Makes 12
4 | Cups | |
1 envelope | Active dry yeast | |
Pinch | Salt | |
1 | 2/3 cups | Hot water |
12 | Bacon strips | |
1 |
| Egg, well beaten |
-Mix the flour, yeast and salt in a bowl and blend together. Add a little water to the mixture and mix with a knife. Add the remaining water and use hands to pull the mixture together to make a sticky dough.
-Turn the dough into a slightly floured surface and knead for 5 minutes until the dough is smooth and elastic.
-Divide the dough into 12 even sections and roll into sausage shapes. Lightly grease a baking sheet. (Make sure the baking sheet is the right size to fit into the oven.) Wind each bacon strip around each “sausage” dough. Brush the dough with beaten egg and arrange them onto baking sheet.
-Preheat the oven to 400°F. Set the aside for about 30 minutes until the dough has risen to twice its size. Bake for
ITSY BITSY CHEESIE PUFFS
Makes 45
1 Cup | |
Pinch | Salt |
1 Teaspoon | Dry mustard |
Pinch | Cayenne pepper |
1 Cup | Water |
½ Cup | Chopped butter |
4 | Eggs |
3 oz. | Gruyére or Swiss cheese, finely diced |
1 Tablespoon | Finely chopped chives |
-Preheat the oven to 400°F. Lightly grease a baking sheet. (Make sure the baking sheet is the right size to fit into the oven.) Sift together the flour, salt, dry mustard and cayenne pepper.
-In a saucepan, bring water and butter to a boil. Remove from heat and add flour mixture all at once, beating until the dough forms a ball. Return to the heat and beat constantly for
-Beat three of the eggs into the dough. Beat the fourth egg in a bowl and add a teaspoon at a time to the dough until it is smooth and shiny and drops slowly
from the spoon. (Continued on next page). 27
-The fourth egg does not need to be used entirely. It can be reserved for later use as a glaze.
-Using two small spoons, drop small mounds of dough 2 inches apart onto the baking sheet. Beat the reserved egg with 1 teaspoon water and brush the tops of the dough balls.
-Bake for 8 minutes, then reduce the oven temperature to 350°F and bake for 7 minutes more, until puffy and golden. Transfer to a wire rack and let cool slightly. Serve warm.
(You may need to repeat the baking process for the remaining dough.)
DILL AND POTATO BISCUIT CAKES
Makes 10
2 Cups | |
3 Tablespoons | Butter |
Pinch | Salt |
1 Tablespoon | Finely chopped fresh dill |
1 Cup | Freshly made mashed potatoes |
Milk |
-Preheat oven to 450°F. Sift flour into a bowl and add the butter, salt and dill. Mix in the mashed potatoes and enough milk to make a soft dough.
-Roll out the dough until fairly thin. Cut into neat rounds. Place cakes onto greased baking sheet. (Make sure the baking sheet is the right size to fit into the oven.)
-Bake fore
(You may need to repeat the baking process for the remaining dough.)
FETA CHEESE & CHIVES BISCUITS
Makes 9
1 Cup | |
1 Cup | |
Pinch | Salt |
3 oz. | Feta Cheese |
1 Tablespoon | Chopped fresh chives |
2/3 Cups | Skim milk, plus extra for glazing |
¼ Teaspoon | Cayenne pepper |
-Preheat the oven to 400°F. Sift the flours and salt into a bowl. Crumble the feta cheese and rub into the dry ingredients. Stir in the chives, then add the milk and mix to a soft dough.
-Turn the dough onto a floured surface and lightly knead until smooth. Roll out into ¼ inch thick and stamp out nine biscuits with a floured cookie cutter.
-Transfer to a greased baking sheet. (Make sure the baking sheet is the right size to fit into the oven.) Brush with skim milk and sprinkle with cayenne pepper. Bake for 15 minutes until golden brown. Serve warm.
(You may need to repeat the baking process for the remaining dough.)
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