CRAZY BREAD, EASY

I hate long complicated recipes. That why my blog is called " No Scratch Cooking Here."I have not banned all scratch cooking. I reserve the cooking of elaborate meals for Sunday dinners. My reward for the scratch
cooking is left overs for a couple of days.

Any method I can use to cut corners, I'll try it. Most scratch recipes uses too many eggs, flour and sugar.  I economize, down size, cut back so I can save for fun things like road trips, eating out and wine tasting tours.I like baking rolls and bread but hate the hassle using yeast.  I have thumbed through my cookbook collection. I also discovered that there were recipes 
in them for rolls and biscuits using mayonnaise, sour cream, oil, and cream cheese. Apparently, the cooks from the sixties did not always have time for baking 
yeast rolls.

Here are some recipes for quick and easy biscuits, rolls, and breads that I have tried. Let's just say it's scratch baking made easy.  There are no baking mix
or yeast required for these breads.













MAYONNAISE ROLLS

1/2 tsp sugar

1 T mayonnaise

1 C  self rising flour  
1/2 C milk                                                                                                                                                                                               

Preheat oven to 375 degrees. Spray muffin tin with nonstick spray. Mix all of the ingredients and spoon into muffin tin. Bake until the rolls are golden brown.

MAYONNAISE BISCUITS

2 C  self-rising flour

1/4 C  mayonnaise  

1 tsp  sugar

1 C  milk

Preheat oven 375 degrees. Combine the  listed ingredients, mixing thoroughly.  Drop the dough by heaping tablespoonful on greased  sheet pan. Bake 10 minutes or until golden  brown.

SOUR CREAM BISCUITS

1 C sour cream
2 T sugar
1 T vegetable oil
1 egg, beaten
1 ½ C flour
½ tsp baking soda
2 T baking powder
½ tsp. salt

Preheat oven to 375 degrees.
Beat egg; then stir in sugar, oil, and sour cream.

In a separate bowl mix dry ingredients. Mix the

dry and wet ingredients until just combined.Add

the dough by heaping tablespoonful on greased

sheet pan. Bake 10 minutes, or until brown

Tip: for sour cream chive biscuits:
Add 2 Tablespoons  snipped fresh 
chives or dried chives

    

SOUR CREAM & CHEDDAR BISCUITS

2 C flour

1 T sugar

1 T baking powder

1 tsp salt

1 C sharp cheddar cheese, shredded

1 C sour cream

½ C oil

Preheat oven 375degrees.

In large bowl mix all ingredients except sour

cream.  Make a well in the center. Add sour

cream and cooking oil to the well. Stir until 

just moistened.  

Drop the dough by heaping tablespoonful on

greased sheet pan. Bake 10 minutes, or until

light brown.

Anise Seed Biscuits

1⅓ C all-purpose flour

⅓ C yellow cornmeal

2 T sugar

1½ tsp baking powder

¼ tsp salt

½ tsp  aniseed, crushed

½ C milk

2 T water

2 T oil

2 large eggs

½ teaspoon vanilla extract

In a large bowl, mix flour cornmeal, sugar, baking powder, salt and aniseed. In another  bowl, beat 
milk, water, oil, eggs and vanilla extract. Add egg mixture to flour mixture.  Stir just until batter is moistened. Spoon batter onto greased  sheet pan spacing mounds 2 inches apart. Bake 375 degrees 
15 minutes or  until biscuits are firm to the touch 
and  light  brown.                                                                                                                                                                                                                             

 

QUICK IRISH SODA BREAD

3 C all purpose flour
1/2 C wheat flour
1 tsp baking soda
1 tsp salt
1 1/2 cups (about) buttermilk


Preheat oven to 375 degrees. Grease a 8 or 9 inch 
cake pan sheet. In a large bowl mix flours, baking
soda and salt.  Make well in flour mixture and add enough buttermilk to make a  soft dough. Turn out onto lightly flour surface and knead just until dough allows you to make a ball. Flatten to 2 inches thick. Place in cake pan. Cut 1-inch-deep X across top of bread, almost to edges. Bake it 30 minutes or until bread is golden brown. Transfer bread to wire rack and cool completely. 

 I was looking through my  cookbooks and
saw an interesting recipe for Osage Squaw
Bread.I checked online to see if anyone had
heard of this recipe. Apparently is a popular
recipe from Native Americans in Oklahoma.
It is a type of fry bread. Cooks in the South
have a fry bread recipe also.  My mom used
to make it when we were young. She rarely
makes it now since she is trying to be healthy.
Fry bread is a treat I would like to try soon.


OSAGE SQUAW BREAD

4 C  flour
2 tsp salt
1T. & 1 tsp baking powder
1 T  melted shortening
2 C warm milk
1/2 c oil for  frying

In a bowl, mix flour, salt, and the baking powder
Stir in shortening and milk. Knead dough lightly
to form ball. Roll out dough on floured board.Cut
into 2 inch squares. Fry bread until both sides are golden brown.  Drain on paper towels.  Can serve 
with maple syrup.

 

SWOPE BREAD


I found this recipe in my old cookbook collection 
when I was looking for no yeast breads & rolls.
The name is comical but all the comments said
it taste  like  delicious "old country" bread. 


2 C whole grain wheat flour
1 C  unbleached white flour
1/4 C  sugar
1 tsp  salt
2 C  buttermilk
2 tsp  baking soda


Preheat oven to 375 degrees. Grease the loaf
pan. In bowl, mix first four ingredients. In 2nd
bowl mix baking soda and buttermilk. Stir wet
and dry ingredients together. Place the dough 
into prepared pan. Place pan in center of oven.
Lower oven temp to 350 degrees. Bake for 50
minutes or until toothpick come out clean.Cool
bread on wire rack.


Tip: DIY buttermilk.  Add 1 tablespoon
vinegar or lemon juice to 1 cup of milk
(2 % milk OK). Double recipe to use in 
this Swope bread.

POPPY SEED BREAD

2 1/2  C all-purpose flour

1 C sugar

1/4 C poppy seeds

1 1/4  C milk

1/3 C oil

3 1/2 tsp baking powder

1 tsp salt

1 tsp vanilla extract

1 egg

Preheat oven to 350 degrees. Grease bottom 

of loaf pan. In bowl, mix all ingredients; stir

with spoon. Put dough into pan. Bake 1 hour

or until a toothpick in center comes out clean.

Cool the bread completely on wire rack.  

Tip:  Lemon Poppy Seed Bread: Add 11/2 teaspoon lemon extract or 1 Tablespoon 
lemon zest.

Glaze:  Poke holes in bread with large fork. Mix 3 tablespoons  lemon juice and  1/4 cup white sugar.  Pour over warm bread. 

EASY CHEESE ONION BREAD 

3 C plain flour  
3 tsp baking powder  
1 tsp salt  
1 ½ C milk   
1/4 C sugar  
1/2 C water  
1/4 C melted butter  
1 C shredded sharp cheddar cheese   
1/2 C chopped green onions or chives 

 

Preheat oven to 375 degrees. Grease loaf pan. 

In bowl, mix flour, baking powder, sugar and salt.

Add milk, water, butter, cheese, and onions and 

mix well. Dough should be a bit very sticky and lumpy. Place in loaf pan and smooth dough with

back of spoon.  Bake bread 50 minutes or until toothpick comes out clean in center.