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Brrr...I hope everyone is staying warm. On these chilly days my favorite pastime is hanging out in the kitchen preparing a steaming pot of soup or stew. To go with that soup, I enjoy making homemade bread. The process warms both body and soul and smells divine, too.
For a hearty stew, old-fashioned biscuits are the perfect choice. Biscuits are easy and fun to make and perfect for sopping up the delicious gravy. Then again, Southwestern soups and chili call for a pan of slightly sweet, golden-brown cornbread slathered with plenty of butter.
When serving a soup with a thinner broth, a loaf of herbed yeast bread is ideal. It also makes great sandwiches.
Old-fashioned Biscuits
2 cups sifted flour
4 tsps. baking powder
2 tsps. sugar
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 cup shortening
2/3 cup milk
Directions: Sift together flour, baking powder, sugar, salt and cream of tartar. Cut in shortening till mixture resembles coarse crumbs. Add milk all at once. Stir with fork just till moistened. Knead gently 10 times on a floured surface. Roll or pat dough 1/2-inch thick. Cut with floured biscuit cutter. Place on ungreased baking sheet.
Bake in 450-degree F. oven 10 to 12 minutes or till golden brown. Makes 16.
Cornbread
1 cup corn meal
1 tsp. salt
4 tsps. baking powder
1/2 cup sugar
1 cup all-purpose flour
1 cup and 2T. milk
4 T. oil
1 egg
Directions: Grease an 8-inch square baking pan. Preheat oven to 425-degrees F. In bowl, whisk together all the dry ingredients. In a separate bowl blend together the wet ingredients, about 1 minute.
Make a well in the center of flour mixture. Pour in milk mixture and stir till blended. Pour batter into pan. Bake 25 minutes or till golden. Serves 6 to 8.
Dilly Bread
1 pkg. dry yeast, dissolved in 1/4 cup warm water
1 cup cottage cheese, heated to lukewarm
2 T. sugar
1 T. instant onion
1 egg
1 T. butter
2 tsp. dill seed
2 1/2 cup flour
1 tsp. salt
1/4 baking powder
Directions: Combine the wet ingredients. Add flour, salt, dill and baking powder to make a stiff dough. Cover and let rise in warm place till double in bulk, about 1 hour. Stir down and turn into a greased 1 1/2-quart casserole or bread pan. Cover and allow to rise another 30 to 40 minutes. Bake in preheated 350-degree F. oven 40 to 50 minutes or till golden brown. Brush with butter. Serve warm.