NATIONAL BISCUIT MONTH
September is ‘National Biscuit Month and today is the last day of September so we have to take last minute advantage and promote Biscuits. Biscuits are just one of those foods that provide comfort and joy – they are good for Breakfast, Lunch or Dinner or even Snack Time. Most Biscuits are made from a Baking Powder or Baking Soda Recipe but there are some that are leavened with Yeast. There is one of each in the Baking Recipe Section of this Blog. Try them and then let me know how you like them or don’t.
Baking Powder Biscuits are more commonly made and served than Yeast Biscuits. Baking Powder Biscuits are made from a shortened Dough, which means that a Shortening Product either animal or vegetable is cut into the flour to shorten the wheat fibers which in turn helps to tenderize the product. A Flour and Water product would pretty much taste like hardtack whereas a product that has a fat in it will be tender and flaky, if made properly. The recipe referred to within this blog is a standard Baking Powder Biscuit and can be enhanced by adding other products to the mixture such as herbs or cheese. Try them in various ways and see what you can come up with. In addition to using them as a bread product for dinner or lunch, they can also be used as dessert. Strawberry Short Cake is called ‘Short Cake’ because a traditional Strawberry Shortcake is made from a shortened Dough which means that some type of fat has been cut into the flour to tenderize it. For Strawberry Shortcake you can make one large biscuit in a 9″ round pan and then cut it in half to make two layers. Fill the middle with Whipped Cream and sliced Strawberries and do the same to the top layer after you put it on the filled bottom layer. You can also make individual portions by making 4 or 5″ round Biscuits.
Pictured below are the ingredients needed to make Baking Powder Biscuits:
Ingredients Needed – Flour, Baking Powder, Salt, Butter & Buttermilk
Pumpkin Yeast Biscuits are unusual in that they contain Pumpkin, a product which is not usually found in Biscuits and they contain Yeast. Most Biscuit products are leavened with Baking Powder which is a chemical leavening agent.
Categories: Baking, Bread, Cooking for Everyone, Main, National Food Days Tags: baking, Baking Powder, Bread, National Food Days, Pumpkin, Yeast
The first week in April is ‘National Bake Week’. What a wonderful week to proclaim as most ofus know that there is nothing as welcoming as the aroma of fresh baking permeating the air. There are cookies and pies and pastries; chocolate and vanilla and almond and Cinnamon. All the flavors and essences that go into fresh baked products.
My blogs this week will pay homage to ‘National Bake Week and I will start out today as I start my Teen Baking Camps during the summer. And that is with the baking of bread. If you can bake a loaf of bread, then you can most likely bake anything. Some people will think that starting with bread may be too difficult, but it really isn’t. I am talking about yeast breads, not the quick variety of bread that is made with baking powder or baking soda and is not sturdy enough to toast or make a sandwich out of.
The nice thing about yeast breads is that it is very difficult to over mix as it is with chemical leavening agents. Basic Yeast breads contain flour which contains gluten which is what forms the walls of your bread. In addition, there is of course yeast, sugar or another sweetener to feed the yeast (yeast is a live organism which needs food and warm liquid to multiply) and a liquid, usually water. These are the basic ingredients. From just these four ingredients you can make flat bread (pizza dough), French Bread or Sourdough Bread. Add Butter or Oil and your bread becomes softer and longer lasting. Add Eggs and you have Egg Bread which is even softer and is great for French Toast, Cinnamon Rolls or Danish.
The type of flour that you use for you bread depends on how you want your bread to turn out. You can use All-Purpose Flour which as its name implies can be used for most anything. Whole Wheat Flour can be used to substitute for part of the White Flour. If you want your Bread to have a good structure use Bread Flour which has more Gluten than All-Purpose Flour. If you do use Bread Flour you will probably want to make your bread in your Standing Mixer or Food Processor as Bread Flour is harder to knead by hand. Corn Flour can be used for part of the Bread or All-Purpose Flour as well as Rye which is used of course to make Rye Bread.
The sweeteners that are used for bread are sugar, honey, molasses (wheat bread), or malt powder. Even though there is some sugar in flour (maltose) most bread recipes call for a sweetener in a small amount, usually not more than 1 Tablespoon unless of course, you are making a sweet bread.
The liquids that are used for bread can be water, juice, milk (I prefer to use Instant Dry Milk as the enzymes in fresh milk, unless scalded will inhibit the yeast from developing).
If you want a whole list of Yeast Breads we could probably fill up the whole page, but from here on in, I am going to describe the bread that I decided to start ‘National Bake Week’ with.
I am a lover of Olives and I had a jar of pitted Kalamata Olives (Greek Olives) in my refrigerator, so I decided to make a loaf of Olive Bread. I wanted my bread to have an Italian or Mediterranean flavor appeal as I was going to serve it with a homemade pasta dinner. Having just made the pasta and used some semolina flour along with my All-Purpose Flour, I decided that the Bread would also have some Semolina in it.
I roughly chopped the Olives in my Food Processor with the Metal Chopping Blade and then switched to the Dough Blade. (Actually, for this type of bread, it would have been better to use my Kitchen Aid as the Olives do tend to change the texture of the bread.) To the chopped Olives I added about a cup of Semolina and 2 -3 cups of Bread Flour – I don’t measure. When making bread you don’t necessarily go by measurements, but by feel. You want the texture of the bread dough to be soft but not dry and not wet. For this reason, it is best for new bread makers to knead their dough by hand until they become accustomed to how the dough should look and feel.
However, since I made my dough in the Food Processor I will describe the method I used for it. To the Olives and Flour I added 2 teaspoons of Salt and 1 Tablespoon of Yeast and 1 Tablespoon of Sugar. I put the top on and took off the small feed tube. While the machine was running, I slowly added the water along with 2 Tablespoons of Olive Oil. Once enough water had been added, I allowed the Dough to knead for one minute. If you are doing this in your Kitchen-Aid or other standing mixer, you must knead for at least 7 minutes. If you are kneading by hand, then you must knead for at least 10 minutes.
Once the knead had reached the consistency and texture that I wanted, I removed it from the Food Processor Bowl and put it in a greased bowl and then covered it with plastic wrap. Since I had decided at a late hour to make the Dough and wanted it to be ready for dinner I had to do a fast rise. This is how I did it.
While I was making the Dough I heated my oven to 200 degrees and then shut it off and left the door open for about 10 minutes. This allowed just enough warmth to help the dough rise without cooking it. If the yeast gets too hot, it will die and not be able to grow and release carbon dioxide to make your bread rise. I placed the covered bowl with the dough in it in the oven for about half an hour or until the dough had doubled in bulk.
Then I punched down the dough, flattened and shaped it into a long loaf. To form the loaf, I flattened the dough into a rectangle about 10 x 8 and then folded over ¼ on the long side and flattened it down.
I then folded over the same amount on the other side and did the same thing.
Next I folded the whole thing in half and flattened it again being sure to seal the opened edges. I then returned it to the oven and let it rise again until doubled in bulk. Fortunately, I have a double oven, so the raising was done in the top oven. While the dough was rising, I heated my pizza stone in the bottom oven at 500 degrees. When the stone was heated and the bread had risen sufficiently, I turned the oven down to 375 degrees and baked my bread. It took about 45 minutes to bake completely. If you are using a pizza stone be sure to sprinkle some cornmeal on it and on the peel from which you will slide your loaf onto the stone.
When the bread is done, it will sound hollow when tapped on the bottom. Next take it out and place it on a wire rack to cool. Once the bread has cooled sufficiently so that you can touch it without burning yourself, you can then slice it and serve it. To slice a warm loaf of bread, heat your bread knife under hot running water and then dry it with a clean towel. This will make it easier to slice.
A bread knife is always a serrated knife as the best way to cut bread is to use a sawing motion. If you use a straight edge knife you will have to press down and that will squash the bread.
For large slices, cut your bread at an angle. For smaller slices cut t straight across.
One last thought on bread making. If it seems too hard to you, just try before you negate the process. One of the wonderful things about bread making is that it helps to get rid of the frustrations of a hard working day. It lets you get rid of the stress in a constructive manner. When you are done making bread, you feel less bodilyand mental tension and you end up with a delicious loaf of bread that can be used for breakfast as toast, or lunch as a sandwich or with an Olive Oil Dip for dinner. Try it at least once and you will definitely be hooked forever!
For Bread Recipes please see Recipes/Baking/Bread
Categories: Baking, Baking Tidbits, Bread, Main, National Food Days Tags: Bake Week, baking, Bread, Bread Knife, family dinner, National Food Days, Olive Bread, Pizza Stone, Sweeteners, Yeast