How To make Jim's Buttermilk Bread
1 tb Active dry yeast
1/2 c Warm water
1/4 To 1/3 cup honey
2 c Buttermilk - room
-temperature 6 To 6 1/2 cups unbleached
-flour 2 ts Salt
4 tb Olive oil
Makes two 8-inch loaves Make a sponge by dissolving the yeast in the warm water in a large bowl. Mix in the honey. Add 1 cup of buttermilk. Stir in 3 cups of the flour, cover the bowl with plastic wrap, and leave it in a warm place for 15-20 minutes until it swells and bubbles on the top. Meanwhile dissolve the salt and add the olive oil, in the remaining buttermilk. When the sponge is ready add this to it along with all but 1/2 cup of the remaining flour. Mix well until it becomes hard to stir, then turn out on a floured working surface and knead, adding more flour as necessary until the dough is smooth and resilient - about 8-10 minutes. Clean out the bowl, oil or butter it, and return the dough, turning to coat with grease. Cover with plastic and leave to rise until double in bulk, about 15 minutes or so.
Turn the dough out, punch down, then form into two loaves. Place in greased bread pans, cover lightly with plastic, and let rise again, about 15 minutes. Bake in a preheated 425 F oven 10 minutes, then lower the heat to 350 F and continue to bake 30 minutes. Cool on racks. From the collection of Jim Vorheis
How To make Jim's Buttermilk Bread's Videos
No-Knead Buttermilk Pull-Apart Rolls: Baking
Slightly sweet, soft and squishy, these pull-apart rolls resemble Parker House rolls in both taste and texture and are such a festive bread to serve at Thanksgiving or really any holiday gathering. Easy too.
This video shows the third step in the process: Baking
Full recipe here:
Egg Milk Paratha Recipe | Egg Milk Flatten Bread | Easy & Delicious Paratha Recipe | N'Oven Foods
#paratharecipe #recipe #novenrecipe
Egg Milk Paratha Recipe | Egg Milk Flatten Bread | Easy & Delicious Paratha Recipe | N'Oven Foods
Ingredients & Process:
2 Cup Flour
1 Tbsp Oil
1 Tspn Salt
1 Tspn Sugar
Mix
1 Egg
120 Ml Warm Milk (Pour Gradually)
Mix Well
Make Soft Dough
Take Some Dough
Roll the Dough
Spread Oil
½ Tspn Powder Milk
½ Tspn Sugar
Fold
Roll
Fry in Medium Heated Oil
1 Tspn Oil
Fry Both Side Well
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Sourdough Bread for Beginners | NO KNEAD
A crusty, no-knead sourdough bread with a delightfully soft texture and deliciously tangy flavor. The dough is mixed one day and baked the next, giving it an elevated taste and texture.
Get the printable recipe on the Farmhouse on Boone blog-
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Maida Heatter's Lemon Buttermilk Cake #2 | Genius Recipes
Dorie Greenspan turns to Maida Heatter's lemon buttermilk cake time and time again. She explains: This light, moist, lemony cake is genius for so many reasons: It’s powerfully puckery. It’s got both more fresh lemon juice and zest than you’d expect or normally see in a recipe, and the flavor holds up under heat. GET THE RECIPE ►►
Serves: 12 to 15
Prep time: 20 min
Cook time: 1 hrs 15 min
Ingredients:
Fine, dry bread crumbs, for dusting pan
Finely grated rind of 3 large lemons (juice will be used below for Glaze)
3 tablespoons lemon juice
2 2/3 cups (354 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 pound (226 grams) unsalted butter, at room temperature, plus more for greasing pan
2 cups (400 grams) granulated sugar
3 large eggs
1 cup buttermilk
Glaze:
1/2 cup fresh lemon juice
1/3 cup granulated sugar
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Binging with Babish: Cinnamon Rolls from Jim Gaffigan's Stand Up (sort of)
Okay, let's face it, I just wanted an excuse to make cinnamon rolls this week - and Jim Gaffigan ranting about them to a 2006 audience's delight was good enough for me. Follow along this week as we bake up a batch of the saccharine cinnamon sweet; careful, you just might learn a thing or two.
Recipe:
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No Knead Crusty Rolls - Easier Than You Think!
INGREDIENTS:
2 1/2 cups (320 grams) bread flour or all-purpose flour
1/4 teaspoon (1 gram) instant or dry active yeast
1 teaspoon salt
1 1/4 cups hot tap water (up to 130° F)
FULL RECIPE:
TV host Jenny Jones shows how to make easy crusty rolls with no kneading and almost no work. Want no knead bread but don't have a Dutch oven? Make these easy rolls.
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