| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
36 |
Servings |
INGREDIENTS
| 5 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1 |
tb |
Baking powder |
| 2 |
ts |
Salt |
| 2 1/2 |
tb |
Sugar |
| 2 |
pk |
Active dry yeast |
| 1/2 |
lb |
Unsalted butter; cut into small piece |
| 4 |
tb |
Unsalted butter; melted |
| 2 |
c |
Buttermilk |
INSTRUCTIONS
Heat oven to 450 degrees. Line 3 baking sheets with parchment. Sift
together flour, baking soda, baking powder, salt and sugar. Place 1/4 cup
warm water in a small bowl; sprinkle yeast over. Let stand for 5 minutes.
Use a pastry cutter to blend the 1/2 pound butter into flour mixture until
it resembles coarse meal. Stir in yeast mixture and buttermilk. Turn onto a
floured surface and knead until smooth, 2 to 3 minutes. Roll dough to a
thickness of 1/4 inch. Cut out 2 1/2 inch rounds. Place 2 inches apart on
baking sheet. Knead dough scraps lightly; continue cutting rounds, using
all dough. Brush edges with melted butter, fold rounds in half and press
edges to seal. Brush tops with butter. Place 2 baking sheets in the oven,
leaving the third at room temperature. Bake 6 minutes. rotate baking sheets
between oven racks; bake until lightly golden, 5 to 6 minutes more. Bake
the third sheet on center rack for 8 to 10 minutes. Serve warm.
Posted to MC-Recipe Digest V1 #197
Date: Mon, 12 Aug 1996 22:21:44 -0800
From: Kristine <ksimpson@cwo.com>
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”