| Ingredients | Step |
|---|---|
| Preheat oven to 400 degrees. | |
| 1 c. flour 1 t. baking powder 1/8 t. baking soda 1/4 t. salt 1/2 t. thyme, dried |
Combine. |
| 3 T. butter, cold | Cut into dry ingredients. |
| 1/3 c. buttermilk | Add. Blend with fork until just combined. |
| Knead a few times. Pat into square and cut 4 pieces. | |
| Bake 10-12 minutes until golden on bottom. |
Bread
Makes four small biscuits.
Source: unknown
This is the bread recipe that makes ~3 loaves over the course of a week or so. It lives in the fridge that week. I shared it with Tim's family. I also baked it for Tiffany.
Source: King Arthur ("No-Knead Crusty White Bread")
| Ingredients | Step |
|---|---|
| 900 g. AP flour (truly) 680 g. water, lukewarm 18 g salt 1.5 T yeast |
Either mix by hand in the largest soup pot to combine, or beat at medium speed for 30-60 seconds and transfer. |
| Cover and let rise at room temp for 2 hours. | |
| Refrigerate for at least 2 hours (and up to ~7 days). | |
| To make bread: Grease your hands and pull off 1/4-1/3 of the dough (softball- or grapefruit-sized). Work it into a ball or log. Place it on parchment. Flour the top and cover it; let it warm to room temperature and rise (maybe 60 minutes). Preheat the oven to 450 degrees. | |
| Slash the bread. Place in hot oven. Steam-bake it such that it's in the oven for 25-30 minutes, until it is a deep golden brown and 190 degrees. |