baked in springform pan, diameter 26cm or 28cm
6.5 c. flour (I use spelt flour)
1 1/4 c. water, warm (37º celsius)
1 pkg yeast (42g)
half teaspoon sugar
2 teaspoons salt
3.5 Tbsp oil
Mix all together, put some flour on your table and roll the dough out, size of a baking pan (rectangular).
butter of herbs:
1/2 c. butter
1 teaspoon salt
3 leafs parsley and 3 of basil chopped
1 garlic clove and 1 onion chopped
Mix all together, spread over the dough
cut the dough every five centimeters in strips, folded the strips like an accordion.
oil a springform and preheat the oven 200º celsius
put the folded dough in the springform, bake for 25 up to 30 minutes
I forgot: instead of 200º celsius I heat up only to 360º Fahrenheit
¾ c. butter
1½ c. sugar
3 c. sifted flour
1½ tsp. salt
1½ tsp. baking soda
¾ c. chopped nut meats
1½ tsp. vanilla
4 bananas, mashed
Cream butter and sugar. Beat in eggs, one at a time. Sift flour, soda and salt together. Mash bananas. Add flour mixture, bananas and vanilla to creamed mixture and blend thoroughly. Fold in nuts. Pour into oiled and floured loaf pans. Bake 60-70 minutes at 350°F. 2 loaves.
Chuck and I went to an event at Monticello a couple of years ago and had hoe cakes that were made by a food historian. I thought they were corn meal and water cooked in grease. I have been looking for a recipe for proportions and all the recipes I can find use milk, too.
This seems to be the closest recipe to what we had at Monticello. I will tweak it as I use it. (http://whatscookingamerica.net/History/Johnnycakes.htm):
1 cup white cornmeal
3/4 teaspoon salt
1 cup water
1/2 cup milk
Bacon drippings (I think I’ll use vegetable oil)
In a medium bowl, place cornmeal and salt.
In a medium saucepan over high heat, bring water to a rapid boil; remove from heat. With the saucepan in one hand, let the boiling water dribble onto the cornmeal while stirring constantly with the other hand. Then stir the milk into the mixture (it will be fairly thick, but not runny).
Generously grease a large, heavy frying pan with the oil and heat. When pan is hot, drop the batter by spoonfuls. Flatten the batter with a spatula to a thickness of approximately 1/4 inch. Fry until golden brown, turn, and brown on the other side (adding more oil as needed).
This is about Southern breakfast biscuits, not the cookies that the United Kingdom thinks of when they hear the word. I have been given instructions by one of my great-aunts and my grandmother. One didn’t measure anything and the other used Bisquick. My brother-in-law, Gary, makes excellent biscuits and he shared his recipe with me.
He uses self-rising flour and heavy cream. Mix the 2 together to get the amount you want and bake ’em. If you don’t have self rising flour you can make your own by combining 1 cup of flour, 1½ teaspoons baking powder and ½ teaspoon salt. I think I would add ¼ teaspoon of xanthum gum to that if I was using GF flour.
The most important part, according to all 3, is not to handle the dough too much. Mix the batter in a bowl until it is a sticky blob. How to know if you have too much of one or the other? If it is too wet, it will try to spread out; if it is too dry, it won’t move at all. Let it slump but hold together. The advantage of Gary’s recipe is that you can add a little liquid or a little more flour without having to worry about the fat proportion getting off.
Dump the dough out onto the counter that has more flour sprinkled on it. Sprinkle a little flour on top so that your hands or a rolling pin don’t stick to the dough and roll it out or pat it down to about half an inch tall. You can cut the dough into squares or use cookie cutters and make shapes. If you use a cookie cutter, or a juice glass like my grandmother did (she liked little biscuits.), be sure to cut straight down. If you cut at an angle you will get a biscuit that looks like the Tower of Pisa. This is the Voice of Experience. Or you can just pinch off balls of dough and drop those onto your cookie sheet. Those are called drop biscuits and are kind of lumpy looking, but still tasty.
Place on a cookie sheet and bake at 350°F/175°C until golden brown, usually 10-15 minutes, depending on how big you have made your biscuits..
Since we have an abundance of zucchini coming from our garden, Chuck searched for a good recipe for zucchini bread and found this. Because of it, he has discovered the wonderful thing that is xanthan gum. It makes GF baked goods much more like the original. It is $13 for an 8 ounce bag at out co-op, but that will last a very long time, but we expect to use it a lot, now that we know about it. Win all around.
This has been modified from the website to reflect wheat he actually does, since I don’t like raisins in things and he likes cardamom in everything that usually calls for cinnamon.
- 1 cup Turbinado Sugar
- 2 large Eggs
- 1/2 cup Applesauce
- 1 tsp Vanillia Extract
- 2 cups GF All Purpose Baking Flour
- 2-1/2 tsp Baking Powder
- 1 tsp ground Cinnamon
- 1-1/2 tsp Xanthan Gum
- 3/4 tsp Salt
- 1-1/2 tsp ground cardamom
- 2 cups finely grated zucchini
- 1/2 cup chopped Pecans or Walnuts
- 1/3 cup Vegetable Oil
Heat oven to 350º. Grease two 8 x 4-inch nonstick pans. (For smaller loaves, use three or four 5 x 3-inch nonstick loaf pans.
In large bowl, cream oil, sugar, eggs, applesauce, and vanilla together with electric mixer until very smooth. Add flour, baking powder, cinnamon, xanthan gum, salt, and cardamom. Mix thoroughly on medium speed until thoroughly combined. Quickly (but gently) stir in zucchini and nuts. Batter will be somewhat thick. Turn batter into prepared pans.
Bake 8 x 4-inch loaves for 60-65 minutes; 5 x 3-inch pans for 45 minutes. Place foil over bread during final 20 minutes of baking to reduce over-browning. Cool in pan for 10 minutes, then turn out onto wire rack. Cool thoroughly before slicing. Makes 12 slices.
Or 16-18 muffins.