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Bread And Biscuit Recipes





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French Bread
Hard Crust French Bread
Another French Bread
Quick Bread Mix
Velvet Biscuits
Mom's Biscuits Recipe
Very Old Biscuit Recipe
Supreme Biscuits Recipe
Quick Buttermilk Biscuits Recipe
Deluxe Buttermilk Biscuits Recipe
Baking Powder Biscuits Recipe
Hot Biscuits Recipe
Great Biscuits




If you wish to print out any of these recipes, feel free to do so, but
I would suggest that you cut and paste the recipe to a word program
(wordpad, notebook, etc) and print it out from there or your puter will
print all the recipes of this section.










French Bread


1 pkg. dry yeast
1 cup warm water (105-115F)
1 cup boiling water
1 Tbsp. shortening
1 egg white
2 tsp. salt
1 Tbsp. sugar
6 cups sifted all-purpose flour

Mix the yeast in warm water. Let stand 5 minutes and stir. Pour the boiling
water over the shortening, salt, and sugar and mix well. Add 3/4 cup of cold
water and cool to lukewarm (about 105-115F). Add the yeast. Gradually
mix in enough flour to form a stiff dough. Turn out on a floured board and
knead until smooth and shiny. Put in a greased bowl and turn to grease the
top. Cover and let rise 1 1/2 hours until the dough doubles. Shape the dough
into two oblong loaves, about 14 inches long. Put them on a greased cookie
sheet and let rise 1 hour. Brush loaves with the beaten egg whites. With a
knife make three slashes on each loaf. Bake at 425F for 30 minutes,
then reduce the heat to 350F and bake 20 minutes. Makes 2 loaves.


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Hard Crust French Bread


2 1/2 cups warm water
1 pkg. yeast
2 Tbsp. sugar
1 tsp. salt
7 cups flour
2 egg whites, well beaten

In a large bowl combine the warm water, yeast, sugar and salt. Stir until
dissolved. Gradually add sifted flour and mix until well blended. Knead for
ten minutes on a floured board. Let rise in a warm place until doubled, about
1-1 1/2 hours. Punch the dough down and knead it 3-4 times. Divide it into
four parts. Shape each part into loaves and place them on a greased pan. Slash
the tops with a knife and brush with the beaten egg whites. Let rise until
doubled (1 hour). Bake 15 minutes at 450F or 30 minutes at 350F. Remove
from pan and cool. Makes 4 loaves.


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Another French Bread



2 1/4 cups warm water (110F)
1 pkg. dry yeast
1 tsp. sugar
1/2 cup corn meal
7-8 cups sifted flour
1 Tbsp. + 1/2 tsp. salt
1 Tbsp. butter, softened

Combine the 1/4 cup of warm water, yeast and sugar. Let stand 10 minutes. Add
the mixture to 7 cups of flour, 1 Tbsp. salt and remaining water. Mix well
until the dough can be gathered into a ball. Knead the dough, adding up to 1
cup of flour until the dough is no longer sticky. Butter the inside of a large
bowl and place the dough in the bowl. Turn the dough to grease all sides.
Cover and let stand until doubled. Punch the dough down and divide it into
three parts. Shape into loaves 2 inches in diameter and 15 inches long. Place
on cookie sheets dusted with cornmeal. Cut into each loaf five or six slashes.
Mix 1/2 tsp. salt with 1/2 cup of water. Brush each loaf with the mixture and
let stand until doubled. Place large baking pan half filled with water in the
bottom of the oven. Bake at 450F for 15 minutes, then lower the heat to
350F. Brush the loaves with the salt mixture and bake 15 minutes. Baste
and bake until golden brown. Cool on a rack. Makes 3 loaves


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Quick Bread Mix



10 cups all-purpose flour
1/3 cup baking powder
2 cups shortening
1/4 cup sugar
1 Tbsp. + 1 tsp. salt

Combine the dry ingredients in a large bowl. Blend well. Divide the flour mix
and shortening in half. Blend each half of flour mix and shortening with
pastry blender until it resembles coarse meal. Combine the mixture and store
it in an airtight container at room temperature up to six weeks. Refrigerate
or freeze for longer periods.


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Velvet Biscuits


(This recipe is from Bonnie Turner.)

1 cake yeast
1 cup shortening
2 eggs
1/4 cup sugar
1 cup mashed potatoes
1 Tbsp. salt
flour

Soak yeast in 1/4 cup warm water until dissolved.
Add 1 1/4 cups warm water to this. Add eggs, shortening,
potatoes, sugar and salt and add enough flour to
make a batter like pancakes. Let rise double in
bulk, then work in enough flour to make a dough. Let
rise until light, then roll out to 1/4 inch thick,
cut and stack 2 on one another with butter between.
Let rise 1 hour. Bake at 350F.


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Mom's Biscuits Recipe



2 cups sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/4 cup shortening or butter
2/3 cup milk

Sift dry ingredients together. Cut in shortening or butter until it resembles
coarse meal. Add milk and mix briefly until dry ingredients are moistened. Place
on a floured board and knead gently about ten times. Roll to 1/2 inch thickness,
cut with a biscuit cutter and place on a cookie sheet. Bake at 450F about
10 minutes until golden. Yields 2 dozen.


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Very Old Biscuit Recipe



2 cups flour
1 Tbsp. salt
1 Tbsp. shortening
1 Tbsp. baking powder
1 Tbsp. butter
3/4 cup water

Mix everything together and bake on a greased sheet.
Try at different temperatures.


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Supreme Biscuits Recipe



2 cups sifted flour
2 tsp. sugar
4 tsp. baking powder
1/2 cup shortening
1/2 tsp. salt
2/3 cup milk
1/2 tsp. cream of tartar

Sift dry ingredients together, cut in shortening. Add milk and mix gently for
half a minute. Roll or pat on a floured board to 3/4 inch thickness. Cut small
biscuits and bake on ungreased cookie sheet at 450F for 10-12 minutes.


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Quick Buttermilk Biscuits Recipe



2 cups self-rising flour
1/3 cup shortening
3/4 cup and 1 Tbsp. buttermilk

Combine flour and shortening in mixing bowl. Cut in shortening until it looks
like coarse meal. Stir in buttermilk. Turn out on a floured board. Knead lightly
3-4 times. Roll 1/2 inch thick and cut with 2 1/2 inch cutter. Place on ungreased
baking sheet. Bake at 450F for 10-12 minutes.
Yields 10 biscuits.


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Deluxe Buttermilk Biscuits Recipe



1 pkg. dry yeast
2 Tbsp. warm water
5 cups all-purpose flour
1/4 cup sugar
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup shortening
2 cups buttermilk
melted butter or oleo

Dissolve yeast in warm water (105F-115F) and set aside. Combine dry ingredients.
Cut in shortening with pastry blender until it resembles coarse meal. Add the yeast
mix and buttermilk. Mix well. Turn out on floured board and knead lightly four or five
times. Roll to 1/2 inch thickness. Cut with 2 inch cutter and place on greased pan.
Brush tops with melted butter. Bake at 400F for 12-15 minutes.


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Baking Powder Biscuits Recipe



2 cups all-purpose flour
1 Tbsp. + 1 tsp. baking powder
1/4 cup + 1 Tbsp. shortening
3/4 cup milk
1/2 tsp. salt

Combine the dry ingredients. Cut in shortening until it resembles coarse meal.
Sprinkle milk evenly over mix, stirring until mix is moist. Turn out on floured
board. Knead lightly 10-12 times. Roll to 1/2 inch thickness and cut with 2 3/4"
cutter. Place on lightly-greased pan and bake at 450F for 12 minutes until
light brown.


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Hot Biscuits Recipe



2 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. lemon juice
1/2 tsp. salt
1/4 cup + 2 Tbsp. shortening
1 cup milk

Combine the dry ingredients and mix well. Cut in the shortening with pastry blender
until it resembles a coarse meal. Set aside. Combine the milk and lemon juice. Add
the mixture to the flour mixture and stir until just moistened. Turn out on floured
board and knead 3-4 times. Roll out to 16"x12" rectangle. Carefully fold in half
lengthwise. Roll up jellyroll style, starting with the folded edge. Cut into 3/4 inch
slices. Place cut side down on greased baking sheet. Bake 425F for 10 minutes
until tops are golden.


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Great Biscuits



2 cups flour
1/2 tsp. salt
1 tsp. sugar
1/4 tsp. baking soda
1 Tbsp. baking powder
5 Tbsp. shortening
1 cup buttermilk

Preheat oven to 450F. Sift dry ingredients together. Then cut in butter.
Make a well in the middle, pour in buttermilk and, using a fork, lightly mix until
flour is moistened. On floured surface, knead 3 times. Pat dough out until 1/2-inch
thick and cut into round biscuits. Place biscuits into a greased pan with
edges touching. Bake 12-15 minutes at 450F.


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