Posted on

Scones – Krista Loiacono/Jan Sanford

  • 1 quart buttermilk
  • 2 TBS sugar
  • 1 1/2 tsp salt
  • 2 pkg. yeast (2 TBS)
  • 6 TBS oil
  • 2 eggs, beaten

Combine all ingredients together. Then add:

  • 6-8 cups flour
  • 1 tsp baking soda
  • 3 tsp baking powder

Mix well.

Dough will be soft. Let rise one hour. Punch down and refrigerate overnight. (dough will last for one to two weeks.)

Heat your pan with oil until hot. Shape scones into circles (may need to add flour if too sticky). Drop into hot oil and turn over when underside is brown. Place on paper towel to drain. Serve with butter, honey, or jam.

Posted on

Naan

  • 1 (.25 ounce) package active dry yeast/ 1 Tablespoon
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour
  • 2 teaspoons minces garlic (optional)
  • 1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. let stand for about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During second rising, preheat grill to high heat.

At grill side, roll out one ball of dough into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 3 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Posted on

Sopapillas (Mexican Fried Bread)

  • 1/4 cup lukewarm water
  • 1 egg
  • 1/3 cup melted margarine
  • 1 Tablespoon cornmeal
  • 1 Tablespoon yeast
  • 1 cup warm water
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 5 cups flour (less)
  • cooking oil

Mix 1/4 cup water and yeast. Blend in all the rest of the ingredients, except the oil and only use 2 cups of flour.

Add rest of flour slowly. Knead into a soft dough.

Cover and let rise until doubled.

Punch down and store in a plastic bag in regrigerator.

Roll out to 1/8 inch thick. Cut into 4 inch triangles or rectangles. Heat oil in deep pan to 365 degrees. It is hot enough when the dough sinks then rises immediately. Place dough into oil and spoon hot oil onto top of sopapilla to get it to puff up.

Fry just until puffy and golden brown. Turn quickly to lightly brown on both sides.

Serve with honey butter. Yields about 36.

Honey Butter

Mix marshmallow fluff, butter (softened), and honey together.