Thursday, 20 December 2012
I have never been much of a bread maker. Bread and I don't get along very well, and that is kind of sad to me . . . for after all, isn't bread considered to be the "Staff of Life?"
I don't make bread, I make doorstops. Nice, heavy, doorstops.
Point in case, yesterday . . . I thought I would make this lovely cardamom scented vanilla bread, but by heck, what did I end up with?????
A lovely cardamom scented door stop. The only thing missing was the handle.
I'm not sure what my problem with bread is. Oh, I make nice enough bread in the bread maker, but then the bread maker does all the work, I just dump the ingredients in, cross my fingers, and hope for the best!
I do make good biscuits though . . . and they are a form of bread. Yesterday I dusted off an old recipe of mine, that I have had for donkey's . . .
After that first failure of the day, I just had to have some success at something . . . besides . . . I was hankering after bread. And what's a gal to do when that happens . . . you bake biscuits, which are not bread . . . but are sometimes better than bread. These are fabulous. Especially when spread with cold butter whilst still warm from the oven. Oh my . . . oh my . . .
*Cheddar Pan Biscuits*
Cheddar cheese and basil makes these home baked pan biscuits a tasty supper accompaniment. They are wonderful with stews and soups, and incredibly good with cold meats and salads. I guess they just go well with everything!
1/3 cup butter (75g)
2 1/4 cups flour (225g)
4 ounces sharp cheddar cheese, shredded (1 cup)
(plus about 1 ounce more for sprinkling on at the end)
1 TBS baking powder
1 TBS sugar
1 tsp dried basil leaves
1/2 tsp salt
1 cup milk (250ml)
Pre-heat the oven to 200*C/400*F/ gas mark 6. Place the butter in an 8 inch square baking pan and set it into the oven to melt. (3 to 5 minutes) Remove from the oven and set aside.
Meanwhile whisk together the flour, cheese, baking powder, sugar, basil leaves and salt in a large bowl. Add the milk and stir it in just until the mixture is moistened evenly. Turn the dough out onto a lightly floured surface, and knead for a minute until smooth. (about 6 or 7 turns)
Pat or roll the dough out to a 12 by 6 inch rectangle. Cut into 12 1-inch wide strips. Dip the strips into the melted butter in the pan, one at a time and then fold each strip in half. Place the folded strips in 2 rows in the same pan as you have melted the butter in. Sprinkle the 1 ounce of shredded cheese evenly over top.
Bake for 23 to 28 minutes, or until lightly browned. Serve warm with cold butter for spreading and enjoy!!