Scones

Plain scones. Kind of like biscuits.

 

8 oz flour
1.5 t baking powder
2 oz soft butter
1 oz sugar
5 T milk (plus a little bit for glazing)
1 egg

Preheat the oven to 425F.

Combine flour, baking powder, sugar, butter. Mix with a wooden spoon until chunks are gone and mixture is sandy. Add milk and egg, mix just until incorporated. Cut into shape with a cookie cutter or 2" mason jar. Makes about 6 scones. Bake on a greased sheet, brush with milk, bake for 12 minutes.

 

Source: https://oedelicious.blogspot.com/2011/05/lesters-scones-plus-vegan.html

Irish soda bread

1 3/4 cups (420ml) buttermilk (or milk + 1 tbsp lemon juice; whisk, let sit 5 min)
1 large egg
4 and 1/4 cups (515g) all-purpose flour (plus more for your hands and counter)
3 Tablespoons (38g) granulated sugar
1 teaspoon baking soda
1 teaspoon salt
5 Tablespoons (70g) unsalted butter, cold and cubed
optional: 1 cup (150g) raisins

Preheat oven to 400°F.
Whisk the buttermilk and egg together. Set aside.
Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Work the dough until into coarse crumbs, then stir in the raisins. Pour in the buttermilk/egg mixture.
Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into an (approximately) 8 or 9 inch round loaf as best you can. (Or use a loaf pan, that works ok too, though it gets a little denser.) Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
Transfer the dough to the pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.
Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.

Source: https://sallysbakingaddiction.com/grandmas-irish-soda-bread/

Buttermilk Chive Biscuits

Makes 12 servings.

3 cups all purpose flour
1 teaspoon sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch pieces
1/4 cup minced fresh chives
1 cup buttermilk

Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Stir in chives. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

Source: https://smittenkitchen.com/2007/05/my-bacon-is-always-crisp/

Stuffed Parantha

250g paneer
1/4 tsp red chili powder
1/4 tsp salt
1/4 tsp meat masala
1/4 tsp garam masala
1/2 tsp thyme seeds
2 tsp fresh cilantro
chapati dough

1. Mix.
2. Roll out a double-chapati-sized ball. Put the filling in the center, fold up like a purse/pouch. Flatten and lightly roll out.
3. Cook on dry pan, both sides, then add oil and cook on both sides again.

(another way to make a parantha stuffed with an egg: fold the parantha into quarters and roll out. It'll puff up when you cook it, and you can put a beaten egg inside. Test for doneness by poking with a kinfe.)

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Lachha Parantha

"Lachha" = "layers"
1. Make chapati dough
2. Take double-chapati-sized ball, roll out
3. Put oil/butter/ghee on top, sprinkle wheat flour.
4. Fold like an accordion, then roll into a spiral and tuck tail under. Looks like a cinnamon bun. Then roll out again.
5. Cook on a dry pan on both sides. Then add oil, and cook on both sides.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Chapati

2 cups whole wheat flour (browner and rougher is better)
1/2 tsp salt
1 serving spoon oil
1 cup water (approx)

Keep adding water to the flour/salt/oil until it makes a soft dough, not sticky, not hard. Cover and rest at least 1/2 hour, or in fridge 2-3 days. To make chapati, make a golf-ball sized ball, dust with some more flour so it doesn't stick, roll out flat. Heat a thick pan, cook chapati on both sides. Then put the chapati right on the flame for a few seconds; it'll puff up.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Barmbrack

Traditional Barmbrack
1cup of black tea, prepared
4 cups white flour
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 tsp Allspice
Pinch of salt
1/2 stick butter
1 package of yeast
1/2 cup brown sugar
1 tsp white sugar
1 1/4 cups luke-warm milk
1 egg, beaten
1 cup raisins
1 cup dried fruit
The evening before, soak the raisins and dried fruit in the brown sugar and tea. Constant Comment is an orange spiced tea which adds a delicious flavor to the fruits, however any black tea can be substituted. Drain before using.

Preheat oven to 350 degrees.

1. Sift flour, spices and salt into a bowl. Rub in the butter.
2. Add the yeast to the teaspoon of sugar and 1 teaspoon of the warm milk.
3. Pour the rest of the warm milk and the egg into the yeast mixture and combine with the dry ingredients and the sugar. Beat well and knead until the batter is stiff but elastic.
4. Fold in the prepared fruit. Cover the bowl with a damp cloth and leave in a warm place until the dough has doubled. Knead again for another 2 or 3 minutes and divide between two greased 1 1b loaf pans.
5. Wrap the charms* in greaseproof paper and then hide them in the dough. Be sure they are well distributed. Cover again and let rise until the dough comes up to the top of the pan (30 minutes to an hour).
6. Bake at 350 degrees for about an hour, until the top is nicely browned and the bread sounds hollow when thumped.

* you put stuff in it.  Then it tells your fortune if you get that thing in your slice.  Bean: poverty (or bachelorhood), button: bachelorhood, cloth: poverty, thimble: spinsterhood, coin: wealth, gold ring: marriage, matchstick: the husband will beat the wife.

Keeps about one week in a sealed container, but do note: Stale Barmbrack is still delicious when toasted and buttered!

from http://www.suite101.com/content/barmbrack-a33239

Paratha

Use atta flour (whole wheat, made from hard wheat). Add water to flour until it's tender and smooth, not too much water. Roll out into thin circles like chapati. Make a cut from the center to an edge, then fold over into a 60 degree triangle (so it'll be 6 layers). It'll be kind of a cone shape, so kinda squash that open, flatten, and roll out. Cook on a hot dry pan. Put oil on one side, then flip so it cooks on both sides.

Source: cooking class in Delhi

Cornbread

Firecracker Cornbread Recipe

3 tablespoons butter
1 teaspoon red pepper flakes (optional)
1 cup whole wheat pastry flour (or all-purpose flour)
3/4 cup instant cornmeal (or instant polenta) or fine-grain cornmeal
1/4 cup natural cane sugar (or brown sugar)
1 tablespoon baking powder
1 1/2 teaspoons fine grain sea salt
1 cup buttermilk (or milk)
1 large egg
2 1/2 cups corn, fresh (or at room temperature if previously frozen)

more butter for drizzling (optional)

Preheat your oven to 350F degrees, with a rack in the middle.

Just before you make the batter, in a small saucepan, melt the butter, stir in the red pepper flakes, and pour into a 9-inch pie tin (I have an enameled cast-iron one that is perfect) or equivalent baking dish. Place in the hot oven.

In a medium bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl whisk together the buttermilk, egg, and corn. Pour the wet ingredients over the dry and stir until just combined. Now very carefully remove the hot pan with butter from the oven. Fill it with the cornbread batter, pushing the batter out to the sides if needed. Bake for 30 - 40 minutes or until the edges are golden and the center is just set. Remove and drizzle with a bit of melted butter (optional).

Makes 10 slices.

Source: http://www.101cookbooks.com/archives/firecracker-cornbread-recipe.html

Irish Mum's Brown Bread

Irish Mum's Brown Bread

http://www.101cookbooks.com/archives/000151.html

3 cups whole wheat bread flour (Ross says: this is best when the flour is coarse as opposed to the whole wheat flour you get here which is fully milled. Heidi says: I used a standard whole wheat bread flour which seemed to be pretty finely milled, because that's all I could find, even at Rainbow Foods.)

1 cup unbleached white bread flour
Pinch of salt
1 teaspoon baking soda
2 cups buttermilk (approx)
2 ounces butter
1 egg

Melt the butter over gentle heat.
In a medium-sized bowl lightly beat the egg and then gradually add the buttermilk all the while stirring to incorporate the egg. Beat in the butter.

In another bowl sift and mix the dry ingredients as best you can (not really a prob if you can't find the coarse flour), and then stir in the buttermilk mixture. If you are using a baking tin the mixture should be on the wetter side - (heidi: like a thick brownie mix, something you could pour into the tin, not scoopable by hand really). If your dough is too dry, mix in small splashes of buttermilk until it is the right consistency.
Dan: not true. Don't think brownies. It's best like a dough; the more buttermilk you add, the heavier it gets.

Cook at 400F for 50 minutes on the middle rack. You want to hear a sort of hollow sound when you knock on the bottom of the tin. Resist the urge to take the bread out too soon, or the middle of the bread won't get cooked through.

Makes 1 loaf.

Honey wheat bread

Honey Wheat Bread

Ingredients:
1 (.25 ounce) package rapid rise yeast
1 teaspoon white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup water
1/4 cup melted shortening
1/4 cup honey
2 teaspoons salt
2 cups whole wheat flour
3 cups bread flour
2 tablespoons butter

Directions:

This is a county fair blue ribbon winning loaf - it is delicate and soft. Prep Time: approx. 25 Minutes. Cook Time: approx. 35 Minutes. Recipe makes 2 - 9x5 inch loaves ( 24 servings).
Printed from Allrecipes, Submitted by Kristin Zaharias

1. Dissolve yeast and sugar in 1/2 cup warm water.
2. Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add white flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
3. Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
4. Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
5. Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

Source: www.allrecipes.com
Entered: 6/13/05
Submitted By: Meryl
E-mail: starmer@prodigy.net

Dan's notes: This is nice and soft! Maybe not as hearty or flavorful as I'd like, but it does a pretty good job. I didn't even do the "pan of water on the bottom shelf" or "butter crusts while warm" thing. I did add a little extra yeast (about 1/2 packet in more water) because I felt like the first packet did all its fermenting while it was sitting in the hot water and sugar.