Date: Mon, 12 Feb 2024 09:11:18 +0000 --------------- BEGIN bread-bakers.v124.n002 --------------- 01. Apple Cinnamon Bread (Reggie Dwork) 02. 5-Seed Dutch Oven Bread (Reggie Dwork) 03. Feta Scones with Dill and Chives (Reggie Dwork) 04. Classic Focaccia Bread (Reggie Dwork) 05. Garlic Naan (Reggie Dwork) 06. Homemade One Hour Bread (Reggie Dwork) 07. Irish Potato Bread Rolls (Reggie Dwork) 08. Paleo Pumpkin Bread with Almond Flour (Reggie Dwork) 09. Jam Swirl Slow Cooker Bread (Reggie Dwork) 10. Sweet Potato Biscuits (Reggie Dwork) --------------- MESSAGE bread-bakers.v124.n002.1 --------------- Date: Sun, 11 Feb 2024 14:23:51 -0800 From: Reggie Dwork Subject: Apple Cinnamon Bread * Exported from MasterCook * Bread, Apple Cinnamon 2 Recipe By :Bee Yin Low Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Quick Bread Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 1 large Fuji apple -- peeled and diced 2 tablespoons light brown sugar 1 teaspoon ground cinnamon Bread: 2 tablespoons light brown sugar 1 teaspoon ground cinnamon 1/4 cup granulated sugar 1/2 cup unsalted butter -- softened 2 eggs -- room temperature 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 1/2 teaspoon baking powder 1/2 cup whole milk Heat the saucepan over medium-high heat, add apple, light brown sugar and ground cinnamon. Stir and cook all ingredients for 2 to 3 minutes until the sugar melts. Turn off the heat, and set the filling aside. Preheat oven to 350F (177C). Grease two small loaf pans 5.75" x 3" (14.6 x 7cm) with butter. You may also use one regular loaf pan. Beat light brown sugar, ground cinnamon, granulated sugar and unsalted butter into a large mixing bowl until smooth. Whisk in eggs and vanilla extract. Sift all-purpose flour and baking powder into the mixture, keep whisking while adding milk. Continue mixing until all ingredients are well combined. Divide the batter into two equal portions. Transfer half of the batter to the baking pan. Add a layer of apple filling, then cover the filling layer with the remaining batter. Finally, top the batter with more apple bites. (repeat the same for the remaining batter and filling) Bake for 35 minutes. Check the cake is cooked by using a toothpick inserted into the center and comes out clean. Cool down the bread in the pan for 10 minutes. Unmold and slice it. It tastes the best when fresh and warm out of the oven. Always check doneness of the cake before removing it from the oven. Insert a toothpick into the center of the cake and comes out clean. Bake the cake for 35 minutes if using small loaf pans. It may take 15 to 20 minutes more when baking the cake with a regular loaf pan. If the top of the cake gets too dark, tent it with a sheet of aluminum foil to avoid over browning at 30 minutes mark. S(Internet address): https://rasamalaysia.com/apple-cinnamon-bread Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 9g Fat (41.9% calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 80mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2024 - 0211 --------------- MESSAGE bread-bakers.v124.n002.2 --------------- Date: Sun, 11 Feb 2024 14:37:23 -0800 From: Reggie Dwork Subject: 5-Seed Dutch Oven Bread * Exported from MasterCook * Bread, 5-Seed Dutch Oven Recipe By :Natasha Kravchuk Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces water -- warm, 100F 2 Tbsp honey 1/2 Tbsp salt 3/4 Tbsp active dry yeast 3 cups bread flour -- plus extra for dusting 2 Tbsp sunflower seeds -- toasted plus more for top of bread 1 Tbsp sesame seeds -- toasted 1 Tbsp flax seeds 1 tsp poppy seeds 1 Tbsp corn meal -- or semolina to dust parchment (optional) Line work surface with parchment paper and trim the corners to fit better in the dutch oven. Sprinkle the center 9" of parchment with 1 Tbsp cornmeal or semolina and set aside. In a large bowl, combine 1 1/2 cups warm water, 2 Tbsp honey and 1/2 Tbsp salt. Stir until honey dissolves then sprinkle with 3/4 Tbsp yeast. Let sit at room temp 5 min. Stir in 3 cups flour and all the seeds. Stir with spatula until it comes together and seeds are incorporated (no kneading required). Dough will be very sticky. Cover bowl with lid or plastic wrap and rest at room temp (70F) for 2 hours or until tripled in volume. Sprinkle dough with flour and use a spatula to fold dough in half then fold in half again. Sprinkle generously again with flour and with well floured hands, lift up the dough and form a ball in your hands. Place over the center of your prepared parchment paper with the folded seam side down. sprinkle the top with extra seeds if desired. Let rise uncovered at room temp for 40 min. Place the empty dutch oven and lid inside the oven and preheat the oven to 450F. Once preheated, remove dutch oven and place on the stove. Be careful not to touch the dutch oven or lid without oven mitts because it will be blazing hot. Lift bread with the parchment paper and set it in the center of HOT dutch oven. Cover with lid and bake at 450F for 30 min. Carefully remove hot lid and bake another 2- 5 min or until top is golden brown. Remove bread from dutch oven with the help of parchment paper and place bread directly on wire rack. Cool until it's nearly room temperature before slicing. NEVER slice into hot bread or it will release too much steam and become gummy S(Internet address): https://natashaskitchen.com/5-seed-dutch-oven-bread Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; 3g Fat (12.2% calories from fat); 8g Protein; 43g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 403mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2024 - 0211 --------------- MESSAGE bread-bakers.v124.n002.3 --------------- Date: Sun, 11 Feb 2024 14:55:08 -0800 From: Reggie Dwork Subject: Feta Scones with Dill and Chives * Exported from MasterCook * Scones, Feta with Dill and Chives Recipe By :Katelyn Theofanis Serving Size : 0 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour -- plus more for dusting 2 tablespoon granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoon fresh dill -- coarsely chopped 1/4 cup chives -- chopped small 1/2 cup unsalted butter -- cubed and cold 1 cup feta cheese -- crumbled 1 cup heavy whipping cream -- plus 1 tablespoon for egg wash 1 large egg -- room temperature In a large bowl, whisk together the flour, sugar, baking powder, salt, and black pepper. Stir in the fresh dill and chives. Using a pastry blender or two forks, cut in the cold, cubed butter until crumbly and mixture resembles small peas. Carefully stir in the feta, just until incoporated. Pour the 1 cup of cream into the mixture, stirring only until the dry ingredients have moistened and mixture holds together when pressed. Carefully knead into a ball. Transfer dough ball to a lightly floured surface. Gently press dough into an 8-in circle. Cut into 8 wedges. Place wedges onto a parchment lined sheet tray, leaving about 1-inch between each. Place tray into the refrigerator and allow to cool for about 20 minutes. While scones are in the refrigerator, preheat the oven to 425F. In a small bowl, whisk together the egg and 1 tablespoon of cream. After 20 minutes, remove the tray of scones from the refrigerator. Brush each scone with the prepared egg wash (you will probably not use all of it.) Bake scones for about 18 to 20 minutes, or until tops are golden. Allow the scones to cool slightly before eating. MAKE-AHEAD - With a shelflife of 3 days (even longer if stored in the refrigerator), these scones can easily be made in advance. They are best served within 24 hours of baking for maximum freshness. Can scone dough be made in advance? Yes, you can make and portion the dough ahead of time. Refrigerate until firm before covering the tray in plastic wrap. Egg wash and bake before serving. STORAGE - Store scones in an airtight container at room temperature for up to 3 days, or up to 5 days in the refrigerator. FREEZE - Transfer cooled scones to a freezer-safe zip-top bag or airtight container. Separate layers with wax paper. Freeze for up to 3 months. S(Internet address): https://sugarylogic.com/feta-scones-with-dill-and-chives/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3350 Calories; 220g Fat (58.8% calories from fat); 66g Protein; 281g Carbohydrate; 9g Dietary Fiber; 920mg Cholesterol; 4382mg Sodium. Exchanges: 15 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 41 Fat; 2 Other Carbohydrates. NOTES : 2024 - 0211 --------------- MESSAGE bread-bakers.v124.n002.4 --------------- Date: Sun, 11 Feb 2024 21:14:58 -0800 From: Reggie Dwork Subject: Classic Focaccia Bread * Exported from MasterCook * Focaccia, Classic Recipe By :Claire Saffitz Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 850 grams bread flour -- 6 1/4C 1/4 ounce active dry yeast -- 2 1/4 tsp, one package 1 pinch sugar 2 tablespoons kosher salt -- Diamond Crystal or 1T Morton 5 tablespoons extra-virgin olive oil -- divided sea salt -- flaky Makes one 18x13" pan. Combine flour and 2 1/2 cups room-temperature water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed, scraping down sides and hook as needed to incorporate any dry flour, until a shaggy dough forms. Remove dough hook and cover with cloth bowl cover. Let sit while you prepare the yeast (you can leave the dough in this state up to 2 hours). Stir yeast, sugar, and 1/2 cup warm water with a fork in a small bowl to dissolve. Let sit until yeast is foamy, about 5 minutes. Pour yeast mixture into stand mixer bowl and mix on low speed until dough absorbs all additional water, about 1 minute (pulse mixer on and off a couple of times at very beginning to prevent liquid from splashing over the sides). Add kosher salt and continue to mix, increasing speed to medium, until dough is extremely elastic and very sticky (it will look more like a thick batter and will stick to sides of bowl), about 5 minutes. Pour 3 Tbsp. oil into a large (preferably glass) bowl and swirl to coat sides. Scrape in dough with a large spatula or flexible bench scraper. Cover and place in a warm spot until dough is doubled in volume, 2 to 3 hours. If using a glass bowl, it's helpful to mark the position of the dough at the beginning so you can accurately assess the rise (a dry-erase marker or piece of tape works). Drizzle 2 Tbsp. oil over a 18 x 13" sheet pan and use fingertips to rub all over bottom and sides. Using large spatula or flexible bench scraper, fold dough inside bowl a couple of times to deflate, then scrape onto prepared baking sheet. Using oiled hands, lift up dough and fold over onto itself in half, then rotate baking sheet 90 degrees and fold in half again. Cover dough with a piece of well-oiled plastic and let rest 10 minutes to let gluten relax. Uncover and go back in with oiled hands, gently stretching dough (to avoid tearing) across length and width of baking sheet in an even layer, working all the way to edges and into corners. If dough starts to spring back, let sit 5 to 10 minutes and start again. Cover again with same piece of oiled plastic and chill at least 8 hours and up to 24. Let sheet pan sit in a warm spot until dough is puffed and bubbly and nearly doubled in height, 45 to 65 minutes (if you're using a standard half sheet pan, it will have risen to the very top of the sides). Meanwhile, place a rack in center of oven; preheat to 450F. Remove plastic and drizzle dough generously with more oil. Oil hands again and press fingertips firmly into dough, pushing down all the way to bottom of pan to dimple all over. Sprinkle generously with sea salt. Bake focaccia until surface is deep golden brown all over, 25 to 35 minutes. Let cool in pan 10 minutes. Slide a thin metal spatula underneath focaccia to loosen from sheet pan (it may stick in a couple of places, so use some elbow grease to get underneath) and transfer to a wire rack. Let cool completely before cutting as desired. Focaccia can be baked 1 day ahead. Tightly wrap in plastic and store at room temperature. S(Internet address): https://www.bonappetit.com/recipe/focaccia-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 3g Fat (20.3% calories from fat); 4g Protein; 26g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 471mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2024 - 0211 --------------- MESSAGE bread-bakers.v124.n002.5 --------------- Date: Sun, 11 Feb 2024 23:57:48 -0800 From: Reggie Dwork Subject: Garlic Naan * Exported from MasterCook * Naan, Garlic Recipe By :Bee Yinn Low Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon sugar 1/2 cup water 1/4 oz. active dry yeast 2 1/4 cups all-purpose flour 1/2 cup Greek yogurt -- plain 1 tablespoon vegetable oil 3 cloves garlic -- finely minced 2 tablespoons cilantro -- leaves, chopped oil -- for greasing the skillet 4 tablespoons butter -- salted, melted In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the all-purpose flour to a flat surface and make a well in the middle. Add the yeast mixture, yogurt, oil and knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size, about 1 hour. Divide the dough into 8 equal portions. Roll the dough to an 8" circle using a rolling spin. Sprinkle and press some minced garlic and chopped cilantro leaves on the top surface of the dough. Heat up a cast-iron skillet over high heat and lightly grease the surface with some oil. Place the dough (with the garlic and cilantro side up) on the skillet. When the naan dough puffs up, bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done. Brush the naan with some melted butter and serve warm. S(Internet address): https://rasamalaysia.com/garlic-naan - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 8g Fat (35.8% calories from fat); 5g Protein; 29g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 68mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2024 - 0211 --------------- MESSAGE bread-bakers.v124.n002.6 --------------- Date: Mon, 12 Feb 2024 00:04:55 -0800 From: Reggie Dwork Subject: Homemade One Hour Bread * Exported from MasterCook * Bread, Homemade One Hour Recipe By :Erika Marucci Serving Size : 14 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 7/8 cup water -- (3/4C+2T), lukewarm 2 tablespoons olive oil 1 3/4 teaspoons instant dry yeast 1 teaspoon salt In the stand up mixer, whisk the flour and yeast. Add the oil and then the water a little at a time while kneading with the hook attachment. When almost combined add the salt and knead until smooth and compact, approximately 5-7 minutes. Move to a lightly floured flat surface and form into desired shape. Place on a parchment paper lined cookie sheet, loaf pan or dutch oven. Cover the bread and let rise 30-45 minutes in a warm draft free area. Pre-heat open to 425 (200C). Place an empty pan on the bottom of the oven while pre-heating. Add a cup of hot water to the pan, score the bread, then place on the middle rack in the oven, bake for 30-35 minutes, or until the internal temperature is 190F. Immediately move to a wire rack to cool completely before serving. Enjoy! I bake the bread in a dutch oven, but I do not cover it. Once the bread is completely cooled, wrap it in plastic wrap. You can store it at room temperature for several days or you can freeze it for several months. S(Internet address): https://breadsandsweets.com/one-hour-bread Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 2g Fat (17.5% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 153mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat. NOTES : 2024 - 0212 --------------- MESSAGE bread-bakers.v124.n002.7 --------------- Date: Mon, 12 Feb 2024 00:15:11 -0800 From: Reggie Dwork Subject: Irish Potato Bread Rolls * Exported from MasterCook * Rolls, Irish Potato Bread Recipe By :Jo and Sue https://joandsue.blogspot.com/2013/03/irish-potato-bread.html Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Muffins/Rolls Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup mashed potatoes -- cooked 3/4 cup potato -- raw, grated 1 egg 1 egg white 1/3 cup oil 3/4 cup milk 1/2 cup monterey jack cheese -- shredded 2 Tbsp chives -- sliced, or more 1 tsp caraway seeds -- or more 3 1/4 cups all-purpose flour 1 1/2 Tbsp baking powder 1 tsp salt Preheat oven to 375F. Spray muffin pan with cooking spray and set aside. In bowl, stir together chives, caraway seeds, flour, baking powder, and salt. In another bowl, add mashed potato, grated potato, egg, egg white, oil, and milk and stir until well combined. Add dry ingredients to wet ingredients and stir to combine. Lightly flour a work surface. Turn dough onto floured work surface and knead several times. Divide dough into 12 balls. Place dough balls in muffin tin. Cut an "X" on top of each ball of dough with a knife. Bake 30 minutes, until golden and sound hollow when tapped on. Cool on wire rack. These rolls are best served warm with butter! NOTES To make one large round loaf: Grease (or use cooking spray) a 8" round cake pan or pie dish. After kneading dough several times, form dough into round loaf and place in prepared pan. Cut an "X" across the top. Bake 375F for about 45 to 55 minutes, until golden and sounds hollow when tapped on. Remove to wire rack to cool. S(Internet address): https://www.thisgrandmaisfun.com/irish-potato-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 229 Calories; 9g Fat (35.7% calories from fat); 6g Protein; 31g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 431mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2024 - 0212 --------------- MESSAGE bread-bakers.v124.n002.8 --------------- Date: Mon, 12 Feb 2024 00:39:08 -0800 From: Reggie Dwork Subject: Paleo Pumpkin Bread with Almond Flour * Exported from MasterCook * Bread, Paleo Pumpkin with Almond Flour Recipe By :Aysegul Sanford Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry: 238 g almond meal -- (2C) or almond flour 1 teaspoon baking soda 1 teaspoon pumpkin spice 1 teaspoon ground cinnamon 1 pinch salt Wet: 3 large eggs -- room temperature 100 g coconut sugar -- (3/4 cup) 1 cup pumpkin puree 1 teaspoon vanilla extract Topping: handfull pumpkin seeds -- optional 2T chocolate chips -- optional Preheat oven to 350F. degrees. Grease and line an 8 1/2 by 4 1/2 loaf pan (or 9 by 5) with parchment paper. Set aside. Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all the wet ingredients. Fold in the wet ingredients to dry ones and mix until they are fully combined. Place the batter into the prepared loaf. Distribute it evenly using a spatula or the back of a spoon. Top it off with pumpkin seeds and chocolate chips, if using. Bake for 65 to 70 minutes or until a toothpick inserted in the middle comes out clean. Let it rest on a wire rack for 5 to 10 minutes, remove from the pan, and let it cool before slicing. S(Internet address): https://foolproofliving.com/paleo-pumpkin-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 7g Fat (30.2% calories from fat); 14g Protein; 24g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 204mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1 Other Carbohydrates. NOTES : 2024 - 0212 --------------- MESSAGE bread-bakers.v124.n002.9 --------------- Date: Mon, 12 Feb 2024 00:52:59 -0800 From: Reggie Dwork Subject: Jam Swirl Slow Cooker Bread * Exported from MasterCook * Bread, Jam Swirl (Slow Cooker) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Slow Cooker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 300 g self-rising flour -- see note 1 pinch salt 250 ml milk 60 ml vegetable oil 1 egg 100 g sugar strawberry jam Note: You can replace self-rising flour and pinch of salt with 300g all-purpose flour + 3 3/4 tsp baking powder + 3/4 tsp salt. Put the flour and salt in a large bowl. Mix the milk, egg, oil and sugar together in another bowl. Pour the milk mixture into the dry ingredients and mix gently. Put half the mixture in your prepared (greased, lined) slow cooker bowl. Drop on some spoons of jam. Top with the rest of the batter, then more spoons of jam. Swirl the jam around with a knife. Cook for about 3 hours in the slow cooker on high. Yours may take less, check from about 1.5 hrs. S(Internet address): https://www.dilapps.com/recipes/slowcookerrecipes/pages/recipe500720 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 6g Fat (29.9% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 345mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2024 - 0212 --------------- MESSAGE bread-bakers.v124.n002.10 --------------- Date: Mon, 12 Feb 2024 01:05:57 -0800 From: Reggie Dwork Subject: Sweet Potato Biscuits * Exported from MasterCook * Biscuits, Sweet Potato 3 Recipe By :Polly Conner Serving Size : 9 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- *see note 1 cup whole wheat flour -- *see note 4 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon sugar 1/2 teaspoon salt 1/2 cup butter -- salted, cold, cubed 1 cup buttermilk -- cold, plus more as needed 1/2 cup sweet potato -- cooked, cooled, and mashed *note: You can replace all 2 cups of flour with white whole wheat flour (make sure it's the "white" variety). They will turn out the same but will be 100% whole grain! Preheat oven to 450F. (Cover a sheet pan with parchment for easy clean up.) To a medium mixing bowl, add the flours, baking powder, baking soda, sugar, and salt. Whisk until combined. Cut the cubed butter into the dry mix using a fork or pastry cutter until it's broken down into pea-sized pieces. This will take a few minutes and some elbow grease. In a separate mixing bowl, whisk together the buttermilk and sweet potato until it is as smooth as possible. You will inevitably have some small pieces remaining and that's ok. (Or put these ingredients in the blender and blend away.) Add the wet ingredients to the dry and stir together just until a dough forms. Place the dough onto a floured surface. Form the dough into a ball, sprinkle with a little flour, and roll it out about 3/4-inch thick. Cut out biscuits using a 3-inch biscuit cutter or upside-down glass. Lay the biscuits on a sheet pan, making sure they don't touch. Bake for 10 to 12 minutes, until starting to turn golden on top. Freeze For Later: Instead of baking, dust the cut-out biscuits on the sheet pan with a little more flour and flash freeze for about 2 hours until frozen solid. Toss biscuits into a gallon-size freezer bag, seal, and freeze. Prepare From Frozen: Place frozen biscuits on a parchment-lined sheet pan. Thaw completely on the counter or refrigerator and bake as specified above. You can also freeze the biscuits after baking. S(Internet address): https://thrivinghomeblog.com/a-quick-side-sweet-potato-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 11g Fat (46.0% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 540mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2024 - 0212 --------------- END bread-bakers.v124.n002 --------------- Copyright (c) 1996-2024 Regina Dwork and Jeffrey Dwork All Rights Reserved