Breads
Flaky Peppered Biscuits
- 1-1/2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/3 cup vegetable shortening
- 3/4 cup shredded sharp cheddar cheese
- 3 tablespoons seeded and chopped hot red and green pickled cherry peppers
- 4 slices crisp bacon, crumbled or 1/4 cup finely chopped ham
- 1/2 cup chilled milk
Preheat oven to 425 degrees. Combine flour, baking powder and sugar in food processor. Blend in shortening by pulsing on and off until mixture resembles coarse corn meal.
Put mixture in a medium-sized mixing bowl. Stir in cheese, peppers and bacon or ham. Add milk and mix until just blended.
Turn dough out onto lightly floured surface; knead lightly, about 10 turns. Roll or pat dough to 1/2-inch thickness. Cut into 2-inch rounds with a biscuit cutter. Gather scraps, reshape and cut into rounds. Place biscuits on an ungreased cookie sheet 1 inch apart.
Bake in oven for 12 minutes or until golden brown. Transfer to cooling rack for 5 to 10 minutes. Serve hot.
Nutritional analysis per serving: 160 calories, 4g protein, 13g carbohydrates, 10g fat, 10mg cholesterol, 240mg sodium
Pickled Pepper Biscuits
- 2/3 cup milk
- 1 jar (16 ounces) mild pickled pepper rings, chopped (about 1/2 cup)
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 2 teaspoons sugar
- 1/2 cup shortening (or softened, unsalted butter)
Preheat oven to 450 degrees. Combine milk and chopped pickled peppers; set aside. In large bowl, sift together flour, baking powder, salt, cream of tartar and sugar. Cut the shortening into the flour mixture until blended and mixture looks like small crumbs. Form a well in the center of the mixture; pour in pickled pepper mixture; stir quickly to form a soft dough. Turn onto a lightly floured surface and knead gently to further mix and smooth the dough, about 10 strokes. Transfer to an ungreased baking sheet and roll or pat dough to be about 1/2-inch thick. With a knife, cut into 12 to 16 squares. Bake for 10 to 12 minutes, or until lightly browned.
Tip: If you prefer "hotter" biscuits, substitute 8 ounces of hot pickled peppers for mild ones.
Sauerkraut Rye Bread
- 3 cups whole rye flour
- 1 envelope dry yeast
- 2 cups warm water
- 1-1/2 cups sauerkraut (undrained)
- 2 Tbs. vegetable shortening
- 1-1/2 Tbs. caraway seeds
- 2 tsp. salt
- 4 - 4-1/2 cups unbleached flour
- 1 egg white
Start sponge 6 - 18 hours before you plan to make the bread. In a large bowl, mix 2 cups of the rye flour, yeast, and 1-1/2 cups of water until smooth. Cover with plastic wrap and let stand at room temperature for at least 6 but no more than 18 hours. (The mixture rises and falls as it ferments but should appear as a soft doughy mass when ready.)
Add sauerkraut, remaining 1/2 cup warm water, shortening, caraway seeds, salt and remaining cup of rye flour; mix well with wooden spoon. Gradually stir in 3 cups of the unbleached flour to make a stiff dough. (The dough will be quite sticky at first, becoming smoother and more elastic as flour is added in next steps.)
Turn dough out onto floured surface and knead for 10 minutes, adding enough of the remaining flour to keep dough from sticking. Knead until smooth, elastic and no longer sticky. Place dough in large clean bowl. Cover and let rise in a warm place until almost tripled in volume (1-1/2 - 2 hours.)
Punch dough down; divide in half. Knead each piece a few times, then shape into smooth round or oval loaves. Place each loaf on a greased cookie sheet. Cover loosely with a towel and let rise until almost double in volume (about 50 minutes)
Preheat oven to 400°. Brush top and sides of loaves with the beaten egg white. Make 3 - 4 slashes, ½-inch deep, on surface of loaves with razor blade or very sharp knife.
Bake on middle rack in oven for 35 to 40 minutes or until crust is golden brown and loaves sound hollow when tapped. Slide onto cooling rack. Can be served slightly warm or completely cooled.