donutsweeper: (Default)
donutsweeper ([personal profile] donutsweeper) wrote2017-04-24 07:32 pm

Simple Bread and Biscuits

We eat a lot of bread-type foods in this house and while stuff from the bakery is awesome, it is also expensive and needs to have been bought and planned for ahead of time so isn't always feasible. When I have time I'll make rolls and bread but that can be either labor intensive or requires time I do not have (or both, like challah) so I tend to wind up whipping up my standard "Mystery Biscuit" recipe I found in an old church cookbook at a garage sale ages ago.

Mystery Biscuits
2C flour (all purpose or half AP/half whole wheat, I've never tried all whole wheat)
1 tbsp baking powder
1 tsp sugar
1 tsp salt
(shredded sharp cheddar or other flavorful cheese) - optional
(dash seasoning - Old Bay/paprika/pepper/whatever) - optional
1 C milk (or water+dry milk)
1/4 C Mayo

Mix it all together (dumping the mayo into the measuring cup with the liquid and whisking a bit with a fork before adding to the dry makes it easier). Drop large spoonfuls onto greased or lined cookie sheet. Bake 375° 18 min. (The temp and time can be adjusted to fit an entree that's baking, anywhere from 350-450 should work fine).

Less than 30 minutes from the 'crap I forgot a starchy side dish' to tasty goodness. And unlike most biscuits there's no cutting in butter or rolling so easy on the wrists and quicker to do.

Today I had a little more time so I tried a whole wheat stir-and-pour bread recipe I'd bookmarked ages ago and was quite happy with the result. With rising and cooking it took longer, but hands-on time was a lot less- five minutes total. (5 minutes to stir together, 30 to rise, 45 to bake, 5-10 to cool and then slice= 90 minutes or so from start to finish)

Whole Wheat Stir-and-Pour Bread
4 cups whole wheat flour
2 tsp active-rise yeast
2 Tbsp sugar
1 tsp salt
dry milk (I didn't measure- 2-4 Tbsp maybe?)
1 egg
2 cups warm water (120°ish)

Stir everything together. Cover bowl with a towel and let rise 30 min. Preheat oven 350°. Dump into well greased/buttered 9" loaf pan. Bake 45ish min. Turn out. Let cool a little and slice.

Texture-wise, it's a little denser than bread usually is, probably due to the gluten not being developed via kneading but it was still quite tasty. I'll definitely be making it again.
bridgetmkennitt: (Default)

[personal profile] bridgetmkennitt 2017-04-25 04:04 am (UTC)(link)
Nomnom. I'm going to have to try making those mystery biscuits one day.