Date: Sun, 27 Feb 2011 08:53:48 GMT

-------------- BEGIN bread-bakers.v111.n009 --------------

    001 - dmrogers218@comcast.net   - Re: Cheddar biscuits
    002 - dmrogers218@comcast.net   - Another Cheddar Bay Biscuit recipe
    003 - Linda Garber <lindadg@eas - Seed Biscuits
    004 - "Allen Cohn" <allen@cohnz - RE: Sourdough conversion with preferment
    005 - Anita Flanigan <glasgal@s - re: Farmhouse Bread
    006 - Ritterhaus@aol.com        - Red Lobster Biscuits
    007 - Leslie Lim Pheng Siang <l - Sourdough Conversion; Bread, Farmhouse White <R T> with Pre-fe
    008 - lobo <lobo119@bresnan.net - re biscuits
    009 - Designing My Day <j@desig - a new non-profit group: The Chicago Amateur Bread Bakers

--------------- MESSAGE bread-bakers.v111.n009.1 ---------------

From: dmrogers218@comcast.net
Subject: Re: Cheddar biscuits
Date: Sun, 20 Feb 2011 13:22:42 +0000 (UTC)


I had this in my files marked as a copycat for Red Lobster. I've 
never tried it so not sure if it is.

deb in Georgia


Cheddar Biscuits

For the Biscuits:

Cooking Spray
1 3/4 cups all-purpose flour
1 Tbsp plus 2 tsp baking powder
2 1/2 tsp sugar
1/4 tsp salt
3 Tbsp vegetable shortening, at room temperature
4 Tbsp cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
3/4 cup whole milk


For the Garlic Butter

3 Tbsp unsalted butter
1 clove garlic, smashed
1 tsp chopped fresh parsley

1. Position a rack in the upper third of the oven and preheat to 
425F. Lightly mist the baking sheet with cooking spray.

2. Make the biscuits: Pulse the flour, baking powder, sugar and salt 
in a food processor. Add the shortening dough and pulse until 
combined. Add the butter; pulse 4 or 5 times, or until the butter is 
in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in 
the milk and pulse just until the mixture is moistened and forms a 
shaggy dough. Turn out onto a clean surface and gently knead until 
the dough comes together. Do not overwork the dough or the biscuits 
will be tough.

3. Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 
inches apart, and bake until golden, 15 to 20 minutes.

4. Meanwhile, make the garlic butter: Melt the butter with the garlic 
in a small saucepan over medium heat; cook for 1 minute. Remove from 
the heat and stir in the parsley. Brush the biscuits with the garlic 
butter and serve warm.

Yield: 12 to 14 biscuits

Source: Food Network magazine, October 2009

Note: This is a "copy cat" recipe for the Red Lobster's Cheddar Bay 
Biscuit recipe.

"Until one has loved an animal, part of their soul remains unawakened."


--------------- MESSAGE bread-bakers.v111.n009.2 ---------------

From: dmrogers218@comcast.net
Subject: Another Cheddar Bay Biscuit recipe
Date: Sun, 20 Feb 2011 13:28:14 +0000 (UTC)



another in my files but untried.

deb in Georgia


Cheddar Bay Biscuits like Red Lobster's

Serves: 8

2 cups Bisquick baking mix
2/3 cup milk - low fat okay
1/2 cup shredded mild cheddar cheese - low fat okay
1/4 cup butter - melted
1/4 tsp. garlic powder
parsley flakes - as needed

-Combine Bisquick, milk, and cheddar and beat with a wooden spoon for 
about 30 seconds.
-Spoon onto a lightly greased cookie sheet.
-Bake in 450 F oven for 8 - 10 minutes.
-Combine butter and garlic powder and pour over hot biscuits; 
sprinkle with parsley.



--------------- MESSAGE bread-bakers.v111.n009.3 ---------------

From: Linda Garber <lindadg@eastlink.ca>
Subject: Seed Biscuits
Date: Sun, 20 Feb 2011 10:17:45 -0400


I like to serve these biscuits with hummus.


Seed Biscuits

1 1/4 cups all-purpose flour
1 cup whole wheat flour
1/4 cup each sunflower seeds, flaxseeds and wheat germ
1 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp saIt
1/2 cup cold butter, cubed
1 cup milk
1 egg, lightly beaten
2 tbsp sesame seeds

In large bowl, whisk together all-purpose and whole wheat flours, 
sunflower seeds, flaxseeds, wheat germ, sugar, baking powder and 
salt. Using pastry blender or 2 knives, cut in butter until mixture 
is in coarse crumbs. Stir in milk to form soft slightly sticky dough.

With floured hands, turn out onto lightly floured surface; knead 
gently 10 times. Pat out into 7-inch (18 cm) square. Cut into 
quarters. Cut each quarter into 3 strips.[I just cut into biscuits.] 
Place, 1 inch (2.5 cm) apart, on ungreased baking sheet. Brush tops 
with egg; sprinkle with sesame seeds.

Bake in centre of 425F (220C) oven until golden, about 12 minutes. 
Let cool on pan on racks.



--------------- MESSAGE bread-bakers.v111.n009.4 ---------------

From: "Allen Cohn" <allen@cohnzone.com>
Subject: RE: Sourdough conversion with preferment
Date: Sun, 20 Feb 2011 07:49:07 -0800


Step 1: calculate the total amount of flour and the total amount of 
water (both by weight) in the original recipe's completed dough. 
Total means the starter + the additional ingredients.

Step 2: choose which fraction of the total flour you want to 
preferment, say 20%

Step 3: Calculate the amount of water to use in your preferment 
(which will depend on how wet you want your preferment; I use the 
same weight of water as flour

Step 4: Calculate how much instant yeast for the new formula--since 
you'll be missing the leavening power of the starter. A sandwich 
bread usually has 0.8% instant yeast by weight...or about 2 
tsp./pound of flour. Artisan breads usually use about half that and 
are let to bulk ferment & rise twice as long.

Step 5: Make your preferment--wait 12-15 hours

Step 6: Mix up a batch of dough using that amount of preferment, the 
total amount of flour - the flour in the preferment, the total amount 
of water - the water in the preferment, and the calculated amount of yeast.

Allen
SHB
San Francisco



--------------- MESSAGE bread-bakers.v111.n009.5 ---------------

From: Anita Flanigan <glasgal@sbcglobal.net>
Subject: re: Farmhouse Bread
Date: Sun, 20 Feb 2011 09:15:48 -0800 (PST)


You could put in more salt and sweetening, (use honey instead of 
sugar) and for the liquid, use buttermilk.

I do usually use some starter if I have time to fuss around with it, 
may take longer to rise tho.  It is so cold now.

Hope this works for you.
Anita 



--------------- MESSAGE bread-bakers.v111.n009.6 ---------------

From: Ritterhaus@aol.com
Subject: Red Lobster Biscuits
Date: Sun, 20 Feb 2011 18:28:06 EST


Here's two "copy-cat" recipes for Red Lobster Biscuits:  You can 
find  more by searching "Red Lobster Biscuits"...........

Red Lobster-style Cheesy Biscuits

1 cup of Milk
1/3 cup of Mayo
1 tablespoon of Sugar; OR 3 package of Sweet & low
2 cup of Self-rising flour
1/4 cup of Kraft's American cheese; grate
1 unit of Liquid margarine
1 unit of Garlic powder
1 unit of Kraft American Cheese food

Cooking Directions:
Combine milk, mayo, sugar and flour. Note: Add only enough flour so 
batter drops from spoon. Beat with mixer at high speed, not quite 1 
minute until smooth and completely combined. Remove beaters. Use 
rubber spatula to streak the dough with 1/4 c cheese food. Drop 
batter equally between 10 paper-lined muffin wells. Drizzle top of 
each with tsp liquid=20 margarine and dust each with a little garlic 
powder plus 1 scant tsp additional cheese food.

Bake 350 F for 25 to 30 minutes or until golden brown and tripled in 
size. Cool in pan on racks for 30 minutes.

Source:
Gloria Pitzer's Eating Out At Home Cookbook



Another recipe:

Red Lobster Biscuits


Ingredients:
2 cups Bisquick baking mix
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup margarine or butter -- melted
1/4 teaspoon garlic powder


Directions:

Preheat oven to 450F. Mix baking mix, milk and cheese until soft 
dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls 
onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. 
Mix margarine and garlic powder; brush over warm biscuits before 
removing from cookie sheet. Serve warm. Makes 10-12 biscuits.

Per serving (excluding unknown items): 177 Calories; 6g  Fat (32% 
calories from fat); 4g Protein; 27g Carbohydrate; 4mg Cholesterol; 
480mg Sodium   Food Exchanges: 1 1/2 Starch/Bread; 1 Fat=20

NOTES :  Substitute several cloves of chopped garlic for the garlic 
powder and let stand in melted butter while preparing biscuits.

from:  Ritterhaus



--------------- MESSAGE bread-bakers.v111.n009.7 ---------------

From: Leslie Lim Pheng Siang <leslielim@fn.com.my>
Subject: Sourdough Conversion; Bread, Farmhouse White <R T> with Pre-ferment
Date: Tue, 22 Feb 2011 09:24:43 +0800

Hi everyone,

Now that Stephen brought up the pre-ferment topic, this is a good example.

You could treat the amount of sourdough starter used in the original 
recipe as a pre-ferment.  It is just a matter of adding the 
appropriate amount of yeast to a portion of the flour (about 1/3) and 
water.  The reason behind this is to allow the yeast to work on the 
flour early and slowly to coax the wonderful wheaty flavour and 
acid.  I would normally add 1/8 teaspoon or a pinch of yeast to 2 
cups of flour (say total flour is 6 cups) and 1-1/4 cups water for a 
12-hour rise.  This combination would be called a 
sponge/poolish.  It's like a wet batter.

Some bakers also make a biga. It is a stiff dough with this 
combination say 2-3 pinches yeast, 2 cups flour and 1/4 water.  Let 
rise 16 hours.


Now back to the actual discussion.

Try changing these instead:

Use pre-ferment: Mix 1/2 cup flour, 1/4 cup water and one granule of 
instant yeast.  Cover and let ferment at room temperature for 12 
hours or until mixture is full of bubbles and smell good.

Use 1-1/2 tsp salt and 2 tablespoon of sugar instead.

Omit the egg.

After the pre-ferment is ready, continue adding the rest of the 
ingredients (including the original amount of yeast) and continue as 
usual with the recipe. Remember to minus 1/2 cup flour from your 
final dough. You could reduce the yeast amount to 1/2 teaspoon if you 
are not using a bread machine. I have never used a bread machine 
before so I can't say much about it.

Hope this is helpful.  Happy baking!
Leslie



--------------- MESSAGE bread-bakers.v111.n009.8 ---------------

From: lobo <lobo119@bresnan.net>
Subject: re biscuits
Date: Wed, 23 Feb 2011 22:19:17 -0700


These are really good and somewhat similar to Red Lobster's .... even 
better than the last time I had those. I recommend 2 c of cheese, 
didn't get much cheese flavor with only 1 c.

Lobo
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Buttermilk Biscuits

1 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup cold unsalted butter, cut into 1/2-inch cubes
3/4 cup well-shaken buttermilk
1 to 2 cups of cheddar cheese

Put oven rack in middle position and preheat oven to 425F.  Mix 
together flour, sugar, baking powder, salt, and baking soda. Blend in 
butter with your fingertips or with a pastry cutter until mixture 
resembles coarse meal. Add buttermilk and stir with a fork until a 
dough just forms (dough will be moist). Stir in amount of cheese 
desired. Drop onto cookie sheet. Bake 12 to 15 minutes. Recipe easily doubles.



--------------- MESSAGE bread-bakers.v111.n009.9 ---------------

From: Designing My Day <j@designingmyday.com>
Subject: a new non-profit group: The Chicago Amateur Bread Bakers
Date: Sat, 26 Feb 2011 00:20:42 -0600


"Chicago Amateur Bread Bakers" are 26 (and counting!) avid home 
bakers of yeasted, artisanal breads.

Our group strives to support and inspire those actively baking bread at home.

Twice monthly we get together in-person, share our experiences, and 
learn from one another.

More information at http://www.meetup.com/Chicago-Amateur-Bread-Bakers/

Follow us . . .

Website: http://www.meetup.com/Chicago-Amateur-Bread-Bakers/

Twitter: @AmateurBakers

Facebook: 
http://www.facebook.com/pages/Chicago-Amateur-Bread-Bakers/143719939025007?sk=info

LinkedIn: http://www.linkedin.com/groups?about=&gid=3801099

Recaps of events posted at: http://www.designingmyday.com/



--------------- END bread-bakers.v111.n009 ---------------



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