Category Archives: Bread

Pesto Ricotta Biscuits

Pesto Ricotta Drop Biscuits

Pesto Ricotta Biscuits           I love pesto, mainly because I love basil. Pesto its like an explosion of basil flavor so I just knew adding it to the biscuits would make them a perfect complement to an Italian dinner.  I decided I should add a little ricotta cheese to them too.  Since my biscuits are so fluffy yet rich and delicious with the thick creamy ingredient-buttermilk (aka pure baking gold), I figured the addition of ricotta cheese would make these babies just as flavorful-Italian dinner style.  It worked big time. These biscuits are fluffy yet melt in your mouth  with flavor.  I definitely impressed the hubby with this one.

Pesto Ricotta Biscuits

This recipe yeilds 16 of these little drop biscuit babies.  The batter looked a little green, but the end result, even less green, which is good because I am certain bright green biscuits would be zero appetizing to my picky husband.

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I guess ricotta cheese is not know for being the healthiest thing in the world so I tried to balance it out by adding a bit of whole wheat flour, using smart balance butter, and almond milk.  I know, it doesn’t work that way, but every little bit helps right? 😉

Pesto Ricotta Drop Biscuits
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Southern drop biscuits combined with Italian flavors.
Ingredients
  • 1½ cup self rising flour
  • ½ cup whole wheat flour
  • ½ cup ricotta
  • 3 tbsp butter*
  • 2 tbsp pesto
  • 1 cup milk*
  • 2 tbsp parmesan cheese
Instructions
  1. Butter cookie sheet and preheat oven to 415 F.
  2. Mix self rising flour and whole wheat flour in mixing bowl.
  3. Add butter pinching with fingers until thoroughly mixed. Then add ricotta, pinching with fingers until ricotta is distributed throughout mixture
  4. Mix in milk and pesto.
  5. Drop large spoonfuls of mixture on buttered cookie sheet and sprinkle parmesan cheese over the tops.
  6. Bake at 415F for 16-18 minutes
Notes
*I used smart balance butter and original unsweetened almond milk

 

Pesto Ricotta Biscuits

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Blueberry Honey Bread

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Lightly honey-sweetened yeast bread made with greek yogurt and whole blueberries.  Now imagine having your morning cup of coffee with a toasted slice of this bread spread with a small pat of butter or drizzle of honey on top.

Oh ……  yum.

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Now that’s the right way to start your day.

This recipe is IMG_1983adapted from the Greek Yogurt Bread Recipe, so that means it requires some kneading and rising time, but the natural… warm… crusty…. honey sweetbread results is totally worth the time it takes. It makes two medium size round loaves.

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I made this bread after a craving for a sweet blueberry bread that could serve as a hearty breakfast that is pleasantly sweet but not dessert level sweet.  With no preservatives, I stored it in the fridge and had a toasted slice or two of it in the mornings.  It tastes like it is fresh out of the oven every time, after toasting and a bit of butter.  I would like to try freezing either the dough or baked bread at some point to see if that affects the flavor.

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My husband, who has never been a fan of berries, even had a bite of this deliciousness.  Baking this bread made the whole house smell so lovely. I wish I could convey the heavenly scent through words, but you will just have to see for yourself.

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Blueberry Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
A yeast bread lightly sweetened with blueberries, honey, and blueberry greek yogurt. Good paired with coffee or tea.
Ingredients
  • 2 tsp dry active yeast
  • ½ cup blueberry greek yogurt
  • ½ cup milk
  • ¼ cup honey
  • 3 cups bread flour
  • 2 tbsp butter
  • 1 tsp sea salt
  • ¼ cup water
  • 1 cup frozen blueberries
  • 1 egg white
Instructions
  1. Mix yeast, warm water (~110 degrees F), and honey. Let sit 5 minutes
  2. Mix together yogurt and milk to equal 1 cup and only add ½ cup of the yogurt/milk mix to the yeast honey water mix. Then, slowly mix in 1½ cup flour until consistent.
  3. Cover bowl with plastic wrap and let the dough sit for 30 minutes, or until about doubled in size.
  4. Add salt and butter to remaining yogurt/milk mixture and microwave ~30 seconds, or until butter is melted and can be stirred into a consistent mix. Let it cool back to lukewarm while bread is rising.
  5. After bread has risen, punch down and mix in yogurt/milk/butter/salt mixture. Then add 1 to 1 & ¼ cup remaining flour. If you add too much flour, just add a couple more tbsp of water. Dough should be slightly stiff and not stick to hands but still very pliable.
  6. Spread a handful of remaining flour on hard surface and knead dough for 8-10 minutes.
  7. Clean out bowl and coat with butter or oil and add kneaded dough to greased bowl, turning to coat with grease. Cover with plastic and leave it to rise until double, about an hour.
  8. Punch down dough, fold in frozen blueberries, by stretching bread out and folding to enclose the berries. Form into two round loaves. Place loaves on buttered pan and let rise 45 minutes.
  9. Brush bread with egg white and place in preheated oven at 425 F for 10 minutes then turn oven down to 350 F, never taking bread out of oven. Just turn down temperature and set a 30 min timer right after 10 min timer goes off.
Notes
Store in the refrigerator, toast each slice when ready to eat.

 

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Kindo, as usual, thinks I should share. Just look at that face. I think he better stick with his dog food, maybe a treat too, for being so cute.

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Greek Yogurt Bread

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Bread made with Greek Yogurt. Yes please.

This bread was so much fun to make. ThereIMG_1761 is something so earthy and natural about kneading your own bread and then seeing it miraculously rise and grow,  it reminds me of planting a a tiny little seed and seeing it sprout and change into something wondrous.

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Now, don’t get me wrong, quick and easy recipes are just great most of the time, but the experience of making this bread over a lazy afternoon is an wonderful experience.  And the end results–worth it!

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After throwing some chili in a crock pot, I made this bread over the course of an afternoon, and it was the perfect compliment. The Greek Yogurt gave the bread a mild sourdough like taste.

IMG_1751I found the recipe in this little gem IMG_1756of a book called The Book of Bread by Judith and Evan Jones.  I found the book on a treasure hunt at a garage sale.  It was buried among some romance novels and parenting books, and it was merely a quarter in price. I dusted off the cover of the book published in the 1980’s and decided to give it a try.  I guess if someone devoted an entire book to making bread, its gotta be good, right?

Right. Good it was.  The bread was warm and just as I imagine bread to be with that mild sour dough flavor and a nice crust.  I went through several trials of this bread to get it just right so the recipe I’ve posted is adapted from the original. I put it in the fridge to store after dinner was over, because with no preservatives like store bought bread, there is no telling how long it would be good on the counter.  It is still going strong a week and a half later. I just pop a slice in the toaster and spread a little butter over it. Wow. I also made a honey sweetened and blueberry laden version of this bread. Just check it out here: Blueberry Honey Bread.

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Greek Yogurt Bread
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tsp dry active yeast
  • ⅔ cup yogurt
  • ⅓ cup milk
  • 2 packed tbsp brown sugar
  • 3 cups bread flour
  • 2 tbsp butter
  • 1 tsp sea salt
  • ¼ cup water
  • 1 egg white
Instructions
  1. Mix yeast, warm water (~110 degrees F), and brown sugar. Let sit 5 minutes
  2. Mix together yogurt and milk to equal 1 cup and only add ½ cup of the yogurt/milk mix to the yeast sugar water mix. Then, slowly mix in 1½ cup flour until consistent.
  3. Cover bowl with plastic wrap and let the dough sit for 30 minutes, or until about doubled in size.
  4. Add salt and butter to remaining yogurt/milk mixture and microwave ~30 seconds, or until butter is melted and can be stirred into a consistent mix. Let it cool back to luke warm while bread is rising.
  5. After bread has risen, punch down and mix in yogurt/milk/butter/salt mixture. Then add 1 to 1 & ¼ cup remaining flour. I you add too much flour, just add a couple more tbsp of water. Dough should be slightly stiff and not stick to hands but still very pliable.
  6. Spread a handful of remaining flour on hard surface and knead dough for 8-10 minutes. No less! Set a timer.
  7. Clean out bowl and coat with butter or oil and add kneaded dough, turning to coat with grease. Cover with plastic and leave it to rise until double, about an hour.
  8. Punch down dough and form into two round loaves. Place loaves on buttered pan and let rise 40-45 minutes.
  9. Brush bread with egg white and place in preheated oven at 425 F for 10 minutes then turn oven down to 350 F, never taking bread out of oven. Just turn down temperature and set a 30 min timer right after 10 min timer goes off.

 

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Buttermilk Biscuits

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The first time I made biscuits, I was probably in middle school, maybe even elementary. In my limited knowledge of baking, I thought all I needed was self rising flour and milk.  It looked like some good biscuit dough before it went in the oven, but it came out tasting like stale cardboard. Yuck!  I gave up on biscuits until I was sitting in Cracker Barrel with my hubby, then boyfriend, 3 years ago. He said, “oh my….if you could make biscuits like this….”

That was all he had to say.  I set out to make biscuits like them, but a quick google search revealed they use lard. LARD! I am not sure if the internet sources I looked at were reliable sources, but no way, I was not cooking with that, much less even knew where to buy lard.   Nevertheless, I did not give up (this time) on making Cracker Barrel status biscuits.  Using my grandmother’s base recipe that uses buttermilk (aka pure baking gold),  I have been tweaking it over the last couple years until perfection has been achieved.  Here is an exert from her recipe, “Lump of Crisco size of egg.” I love it.

They turned out not tasting like Cracker Barrel biscuits, but according to my husband, they are even better. I have no way of knowing if his words are biased, so let me know what you think in the comments 😉    Also, feel free to share any biscuit making tips you have.

I made the pictured biscuits in a hurry for a crowd so I didn’t worry about shape too much, I just dropped big balls of dough on the pan. It works!  If you want them shaped like perfect little cylinders, here is what I do:  have a little bowl of buttermilk to coat hands with before scoping up each biscuit from the dough so it does not stick to hands.  Shape biscuits with hands then put on greased pan 2 inches apart. This biscuit dough is not stiff enough to use biscuit cutters. Press the top/middle of the biscuit down with two fingers to make a dent about an inch in diameter and 1/2 inch thick. This will cause the top to rise evenly with the sides.

Buttermilk Bisucts
Author: 
Recipe type: Breakfast
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups self rising flour (I am partial to the WhiteLily brand)
  • ⅓ cup shortening
  • 2 tbsp butter
  • 1 cup buttermilk
Instructions
  1. Preheat oven to 415 degrees Fahrenheit
  2. Mix flour, shortening, and butter using fingers, pinch until mixture is crumbly.
  3. Stir in buttermilk. You may add another ¼ cup of buttermilk to make the biscuits fluffier.
  4. Drop biscuit sized lumps on a greased cookie sheet 1-2 inches apart or in cast iron and bake for 20 minutes, until top is golden brown.
Notes
Makes 8 large biscuits

 

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