Homemade Garlic Rosemary Crutons

Homemade Garlic Rosemary Crutons

INGREDIENTS:

• 3 thick slices of that (previously posted) homemade crusty bread, diced (equals about 3 cups)
• 2 Tbsp unsalted butter, melted
• 1-2 tsp garlic salt
• 1/4 tsp ground dry rosemary

DIRECTIONS:

• toss the bread cubes & seasonings in a medium-size bowl
• slowly drizzle on the butter while tossing the bread
• BAKE at 300ºF for 1 hour on baking sheet lined with parchment paper

A great way to use your leftover homemade bread!  Impress your family and guests with a salad they'll never forget (all because of your handmade crutons)!

Homemade Crusty French Bread

INGREDIENTS:

• 7 tsp active dry yeast
• 4 cups bread flour
• 1 1/4 cup water (115ºF)
• 1/4 tsp ground ginger (you won't taste it; yeast loves ginger)

• 1/2 stick (1/4 cup) unsalted butter, softened
• 1 Tbsp salt

Dough Conditioner:

• 2 Tbsp white vinegar
• 1 tsp corn starch
• 1/2 tsp baking powder

DIRECTIONS:

• put the yeast into a medium sized (2-quart) bowl.
• use a candy thermometer to measure the temperature of the water; most recipes say anything warmer than 112ºF will kill the yeast, but in my kitchen, I've found that the yeast likes between 115º and 119º; but maybe my thermometer's broken?
• pour the water into the bowl over the yeast and wait for the yeast to dissolve; will slightly bubble and look something like this (after about 10-15 minutes in a warm place; inside an off oven is a good place, or on top of a gas stove turned off, of course):

• add 2 cups of the bread flour and the ginger and mix thoroughly (bread flour has more gluten in it, which makes for a more elastic, softer bread, very important.  you can also buy gluten flour to add to the recipe, which I have yet to try, but it is said to make the bread even fluffier and more artisan in texture); this is called the "sponge method" and will start out looking something like this:

• at this point, let the mixture ferment for 4 hours (or, at least 2 hours, and up to 12 hours overnight; the longer the better); again, inside the oven is a great place to set the bowl; after about 30 minutes the mixture will double in size and look something like this:

• the longer it ferments, the larger the bubbles may become; and it will eventually deflate a little (and if you ferment it overnight, the mixture will become a little crusty and dry on top; don't worry, this is normal):

• then add the rest of the ingredients, including the dough conditioner items, and combine thoroughly.
• then tip the dough out onto a lightly floured surface and knead the dough for 5-10 minutes, adding extra flour if the dough is too sticky.
• cut the dough in half, shape each half into long, thin loaves, and place on a baking sheet lined with foil, a silpat, or slightly oiled; (a silpat is my favorite).
• place the loaves into the oven (or other warm place, no need to cover) again to rise (oven turned off still), for about an hour or two.
• remove the raised loaves from the oven, and make short slashes into the top.
• BAKE at 425ºF for 35 minutes.
• place the loaves on a rack to cool; this prevent sogginess.

TIPS:

• never let salt touch the yeast while the yeast is dissolving, it will kill the yeast; water that is too warm will also kill the yeast; water too cool won't dissolve it properly.
• kneading method: fold the top side of the dough into the center and push down; turn the dough slightly, and repeat.  or look up a video on the internet.
• kneading is extremely important to the bread making process; it helps make the bread soft and elastic by utilizing all that good gluten in the flour.
• when the bread is done baking, it should have a nice hollow sound when you knock on the outside with your knuckles.
• fresh-baked bread is best eaten on the same day it is baked; the next day, and the days after, it is considered stale.
• save all stale bread to make: french toast, croutons, bread crumbs, or to feed wildlife.

*Thank you to my Chef-brother-in-law for giving me most of these tips.

Cheddar Garlic Biscuits

I was in the mood for some biscuits today...cheddar garlic biscuits! I modified a recipe because it lacked the cheesy garlic taste for my liking. I love cheese and garlic! I decided I wanted more of those flavors in these biscuits.

Ingredients List

Biscuits:

2 1/2 cups Bisquick

4 Tbsp cold butter

1 1/2 cup shredded cheddar cheese

3/4 cup milk

1/2 tsp garlic powder

Garlic Butter Topping:

2 Tbsp butter

1/2 tsp garlic powder

1/2 tsp dried parsley flakes

Directions:

Preheat your oven to 375 degrees. 

   My batter ingredients: bisquick, butter, cheese, milk, and garlic powder.

                                                    

 1. In a medium size bowl, combine the bisquick and garlic powder. Cut the cold butter into small cubes and add it to the bisquick. Then fork the batter together. The butter will not fully smooth out but will have small chunks. Then mix in the cheese and add the milk. Mix with fork until combined. 

The batter mix looks and is gooey like this but the end results are worth it!I can't even try to make this picture look pretty.

2. Make sure the pan is greased and batter is evenly spaced. Makes approx 6 - 1/2 cup or 12 - 1/4 cup biscuits. 

Oh, the garlic buttery goodness!
Garlic butter Topping: butter, garlic and dried parsley for color.

                    

3. Microwave the butter for 30 seconds. Stir in the garlic and parsley.
 

4. Approximately 8 minutes into baking I take out the biscuits to spread on the garlic butter topping and put the biscuits back in to bake for the remaining time. I tend to like the buttered top baked into the biscuits*. This is a personal preference. However, you may add the garlic butter topping at the very end, after the biscuits are immediately done baking.

5. Bake for 13-15 minutes.

Tips:

A pastry brush is great for spreading on the garlic butter.

*When the putting on the butter during mid-baking, it does splatter and settle into the batter sides. The end result might become darker brown. Watch the biscuits closely. Don't lose track of the time. If you tend to get distracted, perhaps adding the garlic butter at the end will be best for you.
 

Ooo la la! I'm ready to eat them!

Serve as a snack, with your favorite meal, or they even taste good with sausage gravy smothered on top!