Crusty Home Style Bread Bowls

 

1 cup water 2 3/4 cups Gold Medal Better for Bread Flour 1 tablespoon granulated sugar 1 teaspoon salt 1 1/2 teaspoons Fleischmann's Bread Machine Yeast 1 egg yolk 1 tablespoon water

Measure carefully, placing all ingredients EXCEPT egg yolk and 1 tablespoon of water into the bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle.

Grease the OUTSIDES of six 10−ounce Pyrex custard cups. Place the cups upside down on an ungreased cookie sheet. Divide the dough into 6 equal pieces. Pat or roll each piece into a 7−inch circle on a lightly floured surface. Shape the dough circles over the outsides of the prepared custard cups. Do not allow the dough to curl under the edges of the custard cups.

Cover and let rise in a warm place for 15−20 minutes or until slightly puffy.

Heat the oven to 375 degrees F. Mix the egg yolk and 1 tablespoon of water; brush gently over the bread bowls.

Bake for 18 − 22 minutes, or until the bread bowls are golden brown.

Carefully lift the bread bowls off the custard cups. Be VERY careful − both the bread and the custard cups will be very hot. Cool the bread bowls upright on a wire rack. Fill with beef stew, chicken a la king, chili or other thick soup or stew.

Serving size: 6

Cream Cheese Bread

 

1/2 cup water 1/2 cup softened cream cheese 2 tablespoons melted butter 1 beaten egg 4 tablespoons granulated sugar 1 teaspoon salt 3 cups bread flour 1 1/2 teaspoons active dry yeast

Place the ingredients in the bread pan in the order recommended by your machine's manufacturer. Process on the Basic cycle, Light Crust setting.

Alternately, let dough to rise once in the machine, then form a loaf, place it in a nonstick sprayed 9 x 5−inch loaf pan. Let it rise to double.

Bake in a preheated 350 degree F oven for approximately 35 minutes.

This recipe yields a 1 1/2 pound loaf.

Cottage Cheese−Dill Bread

 

2 packages dry yeast 2 teaspoons granulated sugar 1/2 cup warm water (105 to 115 degrees F) 2 cups small−curd cottage cheese 2 eggs, beaten 2 tablespoons granulated sugar 2 tablespoons dried whole dill weed 2 tablespoons finely chopped onion 1 teaspoon baking powder 1 teaspoon salt 4 1/2 cups all−purpose flour Butter or margarine, melted

Dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Combine cottage cheese and next 6 ingredients in a large mixing bowl; stir well. Gradually stir in enough flour to make a soft dough.

Turn dough out onto a well−floured surface, and knead 8 to 10 minutes or until smooth and elastic (dough will be sticky). Place in a well−greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F) free from drafts, one hour or until doubled in bulk.

Punch dough down, and divide in half. Shape each portion into a loaf. Place in two well−greased 9 x 5−inch loaf pans. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 350 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped.

Remove loaves from pans; brush with melted butter. Cool completely on wire racks.

Coffee Can Bread

 

1 cup milk (heated to 110 degrees F) 1 package yeast 2 tablespoons granulated sugar 2 teaspoons salt 4 cups flour 1/4 cup vegetable oil 2 eggs

Dissolve yeast in milk. Put 2 cups flour in a bowl and blend in the yeast mixture. Mix in oil, eggs, sugar and salt. Add enough flour so that dough is not sticky. Knead until elastic, but light — about 10 minutes. Press into a greased one−pound coffee can. Put plastic lid on coffee can and let rise for 1 hour (or until lid pops off can). Bake, uncovered, at 375 degrees F for 20 to 25 minutes.

Let stand a few minutes, then unmold.

Cobblestone Bread

 

1 package dry yeast 1 cup warm water (105 to 115 degrees F) 3 1/4 cups all−purpose flour 1 tablespoon granulated sugar 2 tablespoons vegetable oil 1/3 cup butter, softened 1 large slightly beaten egg 1 teaspoon salt

Soften yeast in warm water; set aside.

Place steel blade in work bowl of food processor, add 2 cups flour, the sugar and 1 teaspoon salt. Add half the yeast mixture; process with 4 on/off turns. Add the remaining yeast mixture and the oil; process 4 more on/off turns. Add 1 cup of the remaining flour; process 4 more on/off turns. Turn the machine on again and process about 15 seconds or until ball of dough forms. Do not process more than 60 seconds. If dough seems sticky to the touch, add a little of the remaining flour; process with 1 or 2 on/off turns. Place ball of dough in a lightly greased bowl; turn once to grease surface. Cover. Let rise until double (45 to 60 minutes).

Punch dough down. Place dough in food processor bowl, add butter and egg. Process with 3 or 4 on/off turns. Mixture will not be completely blended and will look lumpy. Do not overmix. Turn into greased bread pan. Bake at 400 degrees F for 30 to 35 minutes or until done. Remove from pan and cool on wire rack.

Serves 10.

Cinnamon Oatmeal Bread with Icing

 

1 package active dry yeast 3/4 cup warm water (110º) 1/4 cup shortening 1/4 cup granulated sugar 1 egg 2 tablespoons cocoa 1 teaspoon salt 2 1/4 cups flour 1/4 cup oatmeal 2 tablespoons melted butter 1 1/2 teaspoons cinnamon 3 tablespoons sugar

Brown Butter Glaze 1 1/2 tablespoons butter 3/4 cup sifted powdered sugar 1 tablespoon cream 1/2 teaspoon vanilla extract

Dissolve yeast in water. Add shortening, sugar, egg, cocoa, salt and 1 cup of the flour. Beat 2 minutes at medium speed of mixer, scraping bowl frequently. Stir in remaining flour and oats and blend until smooth. Scrape batter from sides of bowl and cover bowl. Let rise until double in bulk, about 1 hour.

Stir down batter by beating about 25 strokes. Turn out on floured board (dough will be soft) and divide into 8 equal parts. Shape each into a ball, roll in butter and then in cinnamon and sugar which have been blended together. Place balls of dough next to each other in a greased 9 x 5−inch loaf pan. Cover. Let rise until double in bulk (about 40 minutes).

Bake at 375 degrees F for 35 minutes.

Remove from pan immediately. Cool.

Prepare glaze by browning butter in a saucepan over medium heat until a delicate brown. Blend in remaining ingredients until smooth. Drizzle over cooled loaf.

Cheesy Potato Casserole Bread

 

1 envelope active dry yeast 1 cup warm milk 1/3 cup vegetable shorting, at room temperature 1 large egg 1 teaspoon salt 1/2 teaspoon black pepper 3 cups all−purpose flour 1 cup mashed potatoes, at room temperature 1/2 cup extra−sharp shredded Cheddar cheese 1/2 cup freshly grated Parmesan cheese

Grease a deep round or oval 2−quart casserole and set aside.

In a large mixing bowl, sprinkle the yeast over the milk and let dissolve. Add the shortening, egg, salt, pepper and 1 cup of the flour and beat until smooth, about 2 minutes. Stir in the remaining 2 cups flour, the potatoes and Cheddar until well blended. Scrape the dough in the prepared casserole, cover with plastic wrap, and let rise in a warm are until doubled in bulk, ,about 40 minutes.

Preheat the oven to 375 degrees F.

Sprinkle the Parmesan evenly over the top of the dough and bake until golden brown, about 45 minutes. Transfer the bread to a wire rack to cool, then cut into slices.

Makes 1 loaf; 6 servings.

Cheese Pepper Bread

 

1 package dry yeast
1/4 cup hot water
2 1/3 cups flour, divided
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon baking soda
1 cup sour cream
1 egg
1 cup grated Cheddar cheese
1/2 teaspoon pepper

Grease 2 (1 pound) coffee cans. In large mixing bowl, dissolve yeast in hot water. Add 1 1/3 cups of the
flour. Add salt, sugar, baking soda, sour cream and egg. Blend 1/2 minute on low speed, scraping bowl
constantly. Beat 2 minutes on high speed, scraping bowl occasionally. Stir in remaining flour, cheese
and pepper. Divide batter between cans. Let rise in warm place for 50 minutes. Bake at 350 degrees F
for 40 minutes (or until golden brown). Immediately remove from cans.

Cool slightly before slicing. Makes 2 loaves.

Variation
Add 1 tablespoon dehydrated minced onion to batter.

Cheese Bread

 

1 package active dry yeast 1/4 cup warm water 1 3/4 cups warm milk or water 2 tablespoons granulated sugar 1 tablespoon salt 5 1/2 to 6 cups flour 1 1/2 cups sharp Cheddar 1/4 cup grated Parmesan cheese

Dissolve yeast in 1/4 cup warm water. Add liquid, sugar, salt and gradually mix in flour. Knead dough thoroughly. Let rise until doubled in bulk. Punch down dough; knead in cheeses. Shape into 2 loaves. Grease loaf pans well. Bake at 350 degrees F for 45 minutes.

Buttered Popcorn Bread

 

1 package yeast
1 1/2 cups warm water
1/4 teaspoon ginger
1/4 teaspoon granulated sugar
2 1/2 cups flour
2 teaspoons wheat germ
1 tablespoon butter flavoring
1 1/4 teaspoons salt
1 tablespoon oil
5 cups popcorn, crushed

Dissolve yeast in warm water; set aside.
In a bowl, combine ginger, sugar, flour, wheat germ, butter flavoring, salt and oil. Add the yeast
mixture and knead until smooth and satiny, about 10 minutes. Knead in crushed popcorn (reduces to
about 2 1/2 cups). Allow to rise, covered, in a warm place for 2 hours.

Punch down; place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.

Bake at 350 degrees F for 20 to 30 minutes, or until golden brown.
Serving size: 8

Brioche

 

1/2 cup lukewarm milk 1 package dry yeast 1/2 cup butter, melted 2 eggs 1/4 cup granulated sugar 1/4 teaspoon salt 2 1/2 cups flour, divided Melted butter

Place milk and yeast in mixing bowl. Let stand 5 minutes.

Stir well. Add butter, eggs, sugar, salt and 1 cup of the flour. Beat well. Add remaining flour to make a soft dough. Beat until smooth. Cover and let rise until doubled.

Punch down. Let rise again. Punch down. Knead lightly to form smooth ball. (If dough is a little hard to handle, refrigerate for several hours rather than adding more flour.) Reserve a piece of dough the size of an egg. Place remainder in a large well−greased mold. Make an indentation in the top of dough. Place the egg−size piece in the indentation. Let rise until double in size.

Baste top with melted butter. Sprinkle with extra sugar. Bake about 45 minutes at 375 degrees F or until browned. Re−heats well.

Serves 12.

Bread Bowls

 

2 1/2 cups warm water (105 to 115 degrees F) 2 packages active dry yeast 1 tablespoon salt 1 tablespoon granulated sugar 2 tablespoons oil 6 1/2 to 7 1/2 cups bread flour 1 egg, beaten 1 tablespoon milk

Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 10 to 12 minutes. Place dough in bowl that has been lightly coated with nonstick spray, turning to grease top. Cover; let rise in warm place until doubled, about 1 hour.

Grease outside of 12, 10 ounce custard cups or oven−proof bowls of similar size.

Punch dough down; divide into 12 pieces. Cover and let rest 10 minutes. Spread each piece into a circle about 6 inches in diameter. Place over outside of bowl, working dough with hands until it fits. Set bowls, dough side up, on baking sheet that has been coated with nonstick spray. Cover with plastic wrap; let rise in warm place until doubled, about 30 minutes.

Combine egg and milk; gently brush mixture on dough. Bake at 400 degrees F for 15 minutes until golden brown. Using potholders, carefully remove the bowls. Set bread bowls open side up on baking pan; bake 5 minutes.

Makes 12 servings.

For larger bowls, use oven−proof bowls that are approximately 6 inches in diameter. Divide dough into 6 portions. Frozen bread dough also can be used.

A 1 pound loaf will make 2 large or 4 small bowls.

Bread of the Dead (Pan de Muerte)

 

1 package dry yeast 1/2 cup lukewarm water 5 cups flour 1 teaspoon salt 3/4 cup granulated sugar 1 cup butter, melted and cooled 6 eggs, lightly beaten 2 tablespoons anise water 2 tablespoons orange blossom water 1 tablespoon grated orange rind 1 1/2 cups confectioners' sugar 1 teaspoon vanilla extract Milk Pink sugar crystals

Dissolve yeast in water, then add 1 cup of the flour. Stir to make a soft sponge, cover with a cloth, and let rise in a warm place until doubled in bulk.

Set aside 1/2 cup flour. To the yeast mixture add the remaining flour mixed with salt, sugar and the cooled butter that has been mixed with eggs, anise water, orange blossom water and orange rind. Mix well and turn out on a board floured with the remaining 1/2 cup flour. Dough will be soft, so keep hands floured and knead lightly. Pat into a greased bowl and set in a warm place for about 1 1/2 hours to rise.

Shape into a round loaf in a 9−inch diameter pan. Bake in a preheated 350 degrees F oven for about 30 minutes. Cool and frost with confectioners' sugar mixed with vanilla extract and only enough milk to make a glaze of frosting consistency. Glaze only the top. Sprinkle with pink sugar crystals.

Black Bread

 

1 envelope dry yeast 1 teaspoon granulated sugar 1/4 cup warm water (105 to 115 degrees F) 1/2 ounces unsweetened chocolate 1 tablespoon margarine 1 1/4 cups water 1/4 cup dark molasses 2 tablespoons apple cider vinegar 1 tablespoon salt 1/2 cup All−Bran cereal 2 to 2 3/4 cups unbleached flour 1 1/2 cups rye flour

Sprinkle yeast and sugar over 1/4 cup warm water. Stir to dissolve. Let stand until foamy, about 10 minutes.

Melt chocolate and margarine with 1 1/4 cups water in a large bowl set over gently simmering water. Stir until smooth. Remove from over water. Blend in molasses, vinegar and salt. Mix in cereal. Let cool.

Grease a large bowl. Blend yeast into cereal mixture. Gradually stir in 2 cups unbleached flour and rye flour. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes, kneading in up to 3/4 cup more unbleached flour if needed to form a workable dough. Add dough to prepared bowl, turning to coat entire surface. Cover and let rise in warm area until doubled in volume, about 2 hours.

Grease two loaf pans. Punch dough down. Turn out onto lightly floured surface and let rest 3 minutes. Knead 3 minutes. Divide dough in half. Roll each into an 8 x 7−inch rectangle. Starting with long side, roll dough up into a cylinder. Tuck ends under and pinch seam to seal. Place seam side down in prepared pans. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

Preheat oven to 375 degrees F. Bake until loaves sound hollow when tapped on the bottom, about 45 minutes.

Remove bread from pans. Let cool completely on a rack before serving.

Basque Sheepherder's Bread

 

1/2 cup butter 1/2 cup granulated sugar 1 tablespoon salt 3 cups hot water 2 packages dry yeast 7 to 7 1/2 cups unbleached flour

In a very large bowl combine butter, sugar, salt and hot water. Stir only until butter is melted. Set aside so ingredients can cool until they are warm. Stir in yeast. Cover and set aside in a warm place until it bubbles, about 10 minutes.

Add 5 cups flour and beat vigorously with a large wooden spoon until batter is smooth. Add more flour (about 2 cups) to form a stiff dough. Knead, with long strokes, for about 10 minutes on a floured board. Add only enough flour to prevent sticking. Place dough in a large greased bowl; cover with a damp dish towel, and let rise in a warm place until doubled — about 1 1/2 hours.

Punch down and knead about 10 minutes. Form a smooth ball. Using a solid shortening, generously grease sides and inside lid of a cast iron Dutch oven. Cut a round of foil and place in the bottom of Dutch oven. Dust it lightly with flour. Place dough in Dutch oven and cover. Let rise in a warm place until dough pushes up lid.

Preheat oven to 375 degrees F. Place Dutch oven in middle of oven. Bake 12 minutes. Carefully loosen any raw edges with knife, then lift off lid. The lid's circled print should be on top of the loaf. Bake bread, uncovered, for 45 to 50 minutes more or until golden. Cover loosely with foil the last 20 minutes to prevent overbrowning. Remove from oven. Loosen loaf from Dutch oven with a flat table knife, and place on a wire rack to cool.

Banana Yeast Bread

 

3/4 cup milk 1/2 cup butter or margarine 1/2 cup granulated sugar 5 1/4 to 6 cups all−purpose flour 1 package active dry yeast 1 teaspoon salt 3 eggs 3 medium ripe bananas, mashed 1 teaspoon water

In a saucepan, cook and stir milk, butter and sugar over medium heat until butter is melted; cool to 120 to 130 degrees F.

In a mixing bowl, combine 2 cups of flour, yeast, salt, 2 eggs, bananas and milk mixture; beat on low speed until combined. Beat on medium speed for 3 minutes. Stir in enough of the remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 4 to 6 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Divide dough in half; shape each into a round loaf. Place on a greased baking sheet; cut slits in tops. Cover and let rise until doubled, about 45 minutes.

Beat remaining egg with water; brush over the loaves. Bake at 375 degrees F for 30 to 35 minutes or until golden brown.

Yields 2 loaves.

Anadama Bread

 

1 package active dry yeast 1/4 cup lukewarm water 1/2 cup cornmeal 3/4 cup cold water 1 1/2 cups boiling water or milk 3 tablespoons butter 1/2 cup dark molasses 2 tablespoons salt 3 cups whole wheat flour 3 cups unbleached white flour, unsifted

Dissolve yeast in warm water for 5 minutes. Meanwhile, put cornmeal into the 3/4 cup cold water and soak. Pour this mixture into the boiling water and stir over low heat until mixture comes to a boil again. Remove from heat; add butter, molasses and salt. Cool to 95 degrees F to 105 degrees F. Be sure it is cooled at least to body temperature. You can place it in the refrigerator, stirring occasionally, to speed up the cooling process.

Combine yeast and liquid cornmeal mixture. Put the whole wheat flour into a large mixing bowl, add liquid all at once, and mix into a smooth batter for 3 to 5 minutes.

Gradually add white flour and beat and knead until smooth, elastic and non−sticky. Cover dough and let rest for 2 minutes. Gently knead and form into a ball.

Place dough in a well−buttered 6−quart bowl and cover with plastic wrap and a towel. Let rise slowly for 3 hours, or until doubled in bulk. Punch down, place on a lightly floured surface, cut in half, cover, and let rest for 1 minute.

Flatten dough into 2 3/4−inch thick rectangles. Fold each in thirds, turn and flatten again in the opposite direction. Roll into tight cylinders, pinching seam and ends. Roll back and forth until cylinders are the length of the bread pans.

Place dough in 2 well−buttered loaf pans, seam down, and cover. Let rise slowly at 75 degrees F room temperature for 1 1/2 hours or until dough has filled pans and curves above the edges. Preheat oven to 400 degrees F.

Bake for 15 minutes, checking to see that crust isn't browning too much. If it is, cover with foil. Reduce heat to 350 degrees F and bake for 45 minutes more. Bread is done when it pulls from the edges of pans, the crusts are firm, and a finger tapped on the bottom of a pan makes a hollow thump.

Remove from pans, place on a rack and return to a turned−off oven, door ajar, for 15 minutes, to set the crust.

Cool on a rack. When cool, place in plastic bags and store or freeze immediately.

Almond Raspberry Braid

 

 

4 tablespoons butter 1/3 cup milk 1 packet active dry yeast 1/4 cup warm water 1 teaspoon plus 1/2 cup granulated sugar 2 eggs 1/2 teaspoon salt 2 teaspoons grated lemon peel (just the outer yellow part) 1 teaspoon ground cardamom (optional) 3 cups bread flour (we recommend King Arthur brand) 2/3 cup raspberry preserves 1 (7 ounce) box Odense Almond Paste 1 egg white, room temperature

Equipment Food processor fitted with the plastic dough blade Pastry brush for applying egg white (any small, clean brush works fine)

Put the butter and milk in a small dish and melt in the microwave.

Sprinkle the yeast and one teaspoon of sugar into the warm water (between 100°F and 110°F) and whisk until dissolved. Let stand for 10 minutes or until the mixture is bubbly and has close to doubled in volume (water that is too warm will kill the yeast, and it won't double/bubble).

In the food processor fitted with the plastic dough blade, add butter/milk mixture, 1/2 cup sugar, eggs, salt, lemon peel and cardamom. Pulse a few times to mix well.

Add the flour and the yeast mixture a bit at a time, pulsing. The dough is mixed when it pulls away from the side of the bowl and forms a ball. If the dough is too sticky and refuses to form a ball, add a tablespoon of flour at a time until it cooperates.

Turn the dough onto a floured work surface. Knead about 4 minutes or until dough feels soft and elastic.

Oil a bowl big enough to allow the dough to double in size. Form the dough into a ball and place in the bowl, turning the dough once so that the top also is coated with oil.

Cover the bowl with wax paper and a towel and let rise in a warm spot for one hour or until doubled in size.

Line a cookie sheet with parchment paper, or lightly grease it.

Punch down the dough. Flour your work surface and roll the dough into about a 10 x 14−inch rectangle. Transfer to the cookie sheet.

With the back of a knife, mark the dough into three long lanes of equal size.

To make the strips that will be braided, cut the two outer lanes into angled strips a little more than an

Adobe Bread

 

2 cups whole wheat flour 1/4 cup granulated sugar 1/4 cup lard or shortening 2 teaspoons salt 2 packages active dry yeast 2 cups very warm water (120 to 130 degrees F) 3 to 4 cups all−purpose flour 2 teaspoons all−purpose flour

Mix whole wheat flour, sugar, shortening, salt and yeast in a large bowl; stir in warm water. Beat on low speed of electric mixer for 1 minute, scraping the bowl frequently. Beat on medium speed for 1 minute, scraping bowl frequently. Stir in enough all−purpose flour, 1 cup at a time, to make dough easy to handle. Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes. Place in a greased bowl. Turn the greased side up. Cover and let rise in a warm place until double, 40 to 60 minutes. The dough is ready when an indentation remains when dough is touched.

Punch dough down, divide into halves, and let rest for 5 minutes. Shape into 2 round, slightly flat, loaves. Place loaves on opposite corners of a large greased cookie sheet. Cover with a dry cloth and set to rise another 45 minutes.

Preheat the oven to 375 degrees F. Make 1/2−inch deep slashes across the top of each loaf in a lattice, bear paw or squash blossom design. Sprinkle each loaf with 1 teaspoon all−purpose flour. Bake loaves for 35 to 40 minutes, until they are light brown and sound hollow when tapped.

90 Minute Bread

 

4 cups warm water 4 packages yeast 4 teaspoons salt 8 tablespoons granulated sugar 4 tablespoons vegetable oil 7 to 8 cups flour

Dissolve yeast in 1 cup of warm water. Mix in remaining ingredients until dough is soft, but not sticky. Use all whole wheat flour, all white, or mixture as desired. Whole−wheat pastry flour is the most silky and desirable for all baking purposes. When dough is soft and leaves sides of bowl, cut into 4 pieces. Let stand 15 minutes.

Pound each piece of dough for 1 minute with rolling pin on a lightly floured board. Form into loaves and put into 4 greased loaf pans. Let stand 30 minutes or until doubled in size.

Bake for 20 to 30 minutes at 350 degrees F. Cool rack before removing loaves from pans.

Walnut Scones

 

2 cups all−purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/3 cup butter 2/3 to 3/4 cup buttermilk 1/2 cup walnuts, chopped

Heat oven to 375 degrees F. Grease cookie sheets.

In large bowl, combine flour, sugar, baking powder, salt and baking soda; blend well. Using fork or pastry blender, cut in margarine until mixture resembles coarse crumbs. Add buttermilk and walnuts; stir just until dry ingredients are moistened.

Drop by heaping teaspoonsful 2 inches apart onto greased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. Immediately remove from cookie sheets. Serve warm.

Yield: 30 scones

High Altitude...Above 3500 feet: Decrease baking powder to 1 1/2 teaspoons; increase buttermilk to 3/4 cup plus 1 to 2 tablespoons. Bake as directed above.

Treacle Scones

 

2 cups sifted all−purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/3 cup butter 3 tablespoons molasses 2/3 cup buttermilk

Mix flour, baking powder, baking soda, salt, cinnamon and ginger in a bowl. Cut in butter with a pastry blender or rub in with your finger tips. Mix in molasses and buttermilk. Turn dough out on a lightly floured board, and pat into a circle about 1/2−inch thick. Cut in wedges. Sprinkle tops with cinnamon and sugar, if desired. Bake on cookie sheet at 400 degrees F for about 15 minutes.

Serve warm with butter.

Makes 12.

Sweet Cherry Pecan Scones

 

2 cups dry biscuit mix 2 tablespoons granulated sugar 1/4 cup chopped pecans 1/2 cup milk 1 egg, lightly beaten 1 cup frozen dark sweet whole cherries

Glaze 1 egg 1 tablespoon water Sugar

Preheat oven to 400 degrees F. Grease a large baking sheet or line with parchment paper; set aside.

In a mixing bowl, stir together biscuit mix, sugar and pecans. Add milk, lightly beaten egg and cherries; stir lightly with a fork (mixture will be dry), then knead or stir lightly only until dough begins to form a ball and cherries soften and spread in the dough.

With a 1/4 cup measuring cup, scoop out dough and place on prepared baking sheet. Gently flatten each scone with the palm of your hand. Whip egg and water together with a fork; brush each scone with egg wash, then sprinkle well with extra sugar.

Bake scones for 12 to 15 minutes or until light gold. Serve at room temperature. Makes about 8 scones.

To freeze, cool completely on wire racks, then wrap scones in foil or plastic freezer bags. Freeze for up to one week; defrost, still wrapped, at room temperature for about one hour

Strawberry Shortcake Scones

 

12 scones

1 1/2 cups strawberries, hulled and cut 2 1/4 cups flour 3 tablespoons granulated sugar 2 teaspoons baking powder 1/4 teaspoon salt 6 tablespoons sweet butter 2/3 cups milk

Preheat oven to 425 degrees F.

Cut strawberries into 1/2−inch pieces and sprinkle with a little sugar to bring out the juices and set aside.

In a large mixing bowl, mix flour, sugar, baking powder and salt. Cut butter into several pieces and add to flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the butter looks like small peas.

Stir in strawberries and gently stir to coat. Add milk and gently stir again until dough begins to form.

Using your hands, for a ball out of dough. Then roll out on a floured board until 1/2−inch thick.

Cut the dough using a 2−inch or larger circle cutter. Place on greased baking sheet and sprinkle tops with some sugar.

Bake 12 minutes or until golden.

Raspberry Scones

 

2 cups all−purpose flour 1/4 teaspoon baking soda 1 1/2 teaspoons baking powder 2 tablespoons butter, melted 1/3 cup raspberry syrup 1/3 cup buttermilk 1/4 cup heavy cream 1 cup raspberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

In a large bowl, stir together flour, baking soda and baking powder. Mix in butter and raspberry syrup. Add buttermilk and cream and mix just until moistened. Fold in raspberries. Form into an oblong loaf and place on a baking sheet.

Bake in preheated oven for 12 to 15 minutes. Remove from the oven and cut loaf into 6 wedge shaped pieces. Place pieces on baking sheet and continue baking for 15 minutes, until golden.

 

 Makes 21 scones.