The type of flour used in a recipe affects both the flavor and texture……

All Purpose Flour is a blend of hard and soft wheat.  USES: All baking

Self-Rising Flour is a combination  of all purpose flour, baking powder and salt.  USES: In recipes calling for self-rising flour

Bread Flour is milled from hard wheat.  It  has a high-protein content that produces strong gluten, which gives yeast breads the structure they need to rise.  USES: Yeast breads

Cake Flour is milled from soft wheat.  It has a low-protein content, which gives cakes a tender, fine-grained texture (crumb).  Substitute cake flour for all purpose by increasing the amount of flour by 2 tablespoons per cup.  USES: Cakes

Southern Flours are soft wheat (such as White Lily) and soft wheat blends (such as Martha White).  USES: biscuits, cakes, quick breads, pie crusts

Bread Tidbits……

Bread flour, high in gluten, gives bread its’ elastic texture…….. Varieties of flour such as whole- wheat, graham, semolina and rye can produce hearty loaves……… Instant or rapid rise yeast may be mixed into flour without proofing……Adding any type of sugar feeds the yeast and creates tenderness, fine texture and makes the bread last longer….Salt controls the action of the yeast, strengthens the gluten and adds flavor…….Fat makes the bread tender…….Butter adds flavor…….Milk or buttermilk will provide a velvety grain, a browner crust and a soft crumb…….Eggs give structure to the bread, contribute to its’ volume & texture and aid in leavening…….Adding herbs, nuts, seeds & spices enhance any bread giving it character, texture and taste…….Be creative and have fun!

Kosher Salt & Herb Skillet Bread

HERBED SKILLET BREADS

2 ½ cups all-purpose flour, plus extra for dusting

1 cup boiling water

Extra virgin olive oil (EVOO)

4 cloves garlic, finely chopped

For each bread, one of the following:  2 Tbsp chopped basil, 1 Tbsp chopped chives, dill, marjoram, or sage, or 2 tsp chopped rosemary or Greek oregano

Kosher salt

Herb Flat Bread

Put the flour in a food processor and, with the motor running, pour in the boiling water.  Process for about 15 seconds to knead the ball of dough that will form.  Put the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let it rest and cool for 30 minutes.

Heat ¼ cup evoo with the garlic in a small skillet over medium-low heat until the garlic cooks but does not brown.  Pour the oil into a small bowl and wipe out the skillet.

Turn the dough out onto a floured board and cut it in 6 equal pieces.  Roll one of the pieces into a thin 9-inch circle, rotating it a quarter turn between rolls and using as much flour as needed to keep it from sticking.  Brush the dough with some of the garlic oil and sprinkle it with your choice of one of the herbs an about ¼ tsp salt.  Roll up the circle from one end so that you end up with a tube shape and pinch the loose end to secure it.  Coil the tube into a spiral, like a snail, and fasten the loose end again.  Roll the spiral into a flat cake about 7 inches in diameter.  Don’t worry if a few of the herb pieces poke through the dough.  Roll and fill the remaining pieces of dough in the same way.  *If you are not going to cook the breads right away, layer them between squares of parchment paper that have been lightly oiled or coated with pan spray.

Heat 1 Tbsp evoo in a medium skillet.  Slip in one of the breads, turn the heat to medium-low, and cook until the underside is dappled with a deep golden brown color and the top puffs a little, about 1 ½ minutes.  Flip the bread and brown the other side.  Drain the bread on paper towels, wipe out the pan, add more oil, and cook the remaining breads in the same way.  Sprinkle the breads with a little more salt and cut each into 8 wedges.  Serve warm.

Recipe: Herb Farm Cookbook

White Chocolate-Walnut-Cranberry Bread

Basic bread is a mixture of flour, liquid and a leavening  agent that transforms into crusty, earthy goodness when  baked.  With the addition of beer, this hearty  quick bread develops a yeasty flavor typically found  in  yeast breads and its’ substance from the addition of white chocolate chips, toasted walnuts and chewy cranberries.  We serve it at the B&B toasted plain for breakfast, soaked in a custard and  baked for french toast, and toasted and topped with  natural peanut butter and bananas for a great sandwich.  Any way you choose to eat it, it is darn good!  Easy to prepare as well, so give it a go.  The walnuts give an additional boost of protein.  You can omit the nuts, cranberries and chocolate and substitute cheese and herbs for a savory dinner bread…….

White Chocolate-Walnut-Cranberry  Bread

No Knead French Bread

Crusty No-Knead French Bread