I’m making the butter swim biscuits from WaPo as soon as my frozen butter unfreezes.
https://wapo.st/4eg9395
gift link
https://www.washingtonpost.com/recipes/butter-swim-biscuits/
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Can’t wait to hear what you think about them! I saved that recipe and have wondered.
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Necessary.
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Yum!! I will have to try this. I’ve made a maple miso loaf that I really liked, so wondered how it would be in cookies…
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Chocolate amaretti cookies from the NYT. Excellent and very easy. Will def make for the Christmas cookies. Maybe with cherries instead of the almonds.
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Maple miso loaf sounds delicious.
I obstinately decided to use the cast iron frying pan my grandmother gave me decades ago, even though the Washington Post said they were not recommending cast iron. I guess I had hopes North Carolina (where I am from, no longer live) would come through.
North Carolina did not come through. I weighed the flour and followed the instructions precisely, not over mixing, while noticing it seemed a little dry. Turned on the fans so the melting butter would not start off the smoke detectors. When I put the dough in the preheated pan on top of the hot butter, I was not able to get it sectioned. Tried again per the instructions. Didn’t work. I think it needed maybe 2 tbs more of buttermilk.
Baked as specified. Checked when there was still 5 minutes to go. Bottom was very brown so I made the decision to flip it to brown the top for the last 5 minutes. I was never able to section it.
Taste is fine but it’s too dry. It’s possible the pan was too large. I might try it again in the baking pan WaPo recommends. However, I’m more inclined to try some of the other biscuit recipes from the cookbook.
Others have commented theirs turned out great. If you try it, please post!
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Yesterday on FB, my daughter posted photos of her dog and 2 cats, said her “Emotional Support Pets” were having to work overtime with her.
Thank God we live in California. If I could afford to move out of this country I would.
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I made meatloaf the other day so I could make a meatloaf sandwich. Baked sour cream sandwich bread for that since I had exactly the amount of kefir cream left over for it. It always has crazy oven spring, so it bumped against the rack while baking.
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My kinda reason to bake bread! Looks fantastic!
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Beautiful!
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It’s certainly my excuse to bake bread these days! Thank you!
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Oh, carp! Gorgeous! So now I gotta make meatloaf sandwiches? (DH nods his head.)
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First time I’ve had one with cold meatloaf and I loved it! Got one more slice for a hot one with cheese and pickled onions tomorrow. How do you like them?
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Lol! Never had one, but it’s calling…
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This was my favorite.
(The old link doesn’t work anymore but I found another.)
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Those have great visual appeal - just right for a holiday cookie tray!
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Wild rice and pecan bread. A recipe from my October vacation tour bus-mate. Great flavor. I think I’ll try making this in 2 standard bread loaf pans another time, since I found it difficult to slice the fold-over half round loaf. Kneading 10 minutes was exactly the time necessary to get the dough pliable. I had my doubts at about the 5 minute mark!
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Interesting shape. Is it sweet or savory?
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Recipe for the bread, originally from a MN community cookbook.
3 ½ - 4 cups all-purpose flour, divided – 1 ½ C flour to start
½ cup plus 2 T oat bran/wheat germ (original recipe said corn meal, tour pal’s hand written note says oat bran, I used wheat germ)
1 teaspoon salt
1 pkg. FLEISCHMANN’s Rapid rise yeast, or 2 1/2 teaspoons
1 cup water
2 T honey
2 T molasses
2 T vegetable oil
1 1/2 cups cooked wild rice or brown rice, cooled
1/2 cup chopped pecans, walnuts or hazelnuts. Toasted.
Combine 1 ½ C flour, ½ C cornmeal/oatbran, salt and dry yeast in a large bowl.
Heat the water, honey, molasses and oil until very warm (120 -130 degrees). Stir into dry ingredients.
Add the wild rice, pecans and mix until incorporated. Mix in 2 to 2 1/2 more cups of flour to make a soft dough. Knead the dough on a lightly floured surface until smooth and elastic, 8 -10 minutes.
Cover (other recipes say with plastic wrap) and let rest on floured surface 10 minutes.
Roll the dough out into a 9 inch circle. Fold in half, slightly off center so top edge is 1 inch back from bottom edge. With sharp knife make 4 equally spaced cuts from curved edge toward folded side, about 2/3 of the way across the loaf (cut thru both layers). Grease a baking sheet and sprinkle with 1 T. cornmeal/oatbran/wheat germ. Place loaf on baking sheet. Cover and let the dough rise until doubled in size, about 30-60 minutes.
Sprinkle top of loaf with remaining 1 T of cornmeal or oat bran or wheat germ.
Bake at 375 degrees for about 40 minutes, until done. Remove from sheet and cool on wire rack.
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