/ck/ - Food & Cooking

>>13241095
>>13241111
This is the only pic I have of some milk-bread that I made. It came out really good. I used the King Arthur Flour recipe. This is before I got a pullman-style loaf pan to make taller loaves. In the pic I was cutting it up to make french toast with it.

>>12444144
i've made milk bread a few times, really good and makes good french toast.

I make biscuits and gravy every sunday for breakfast.

Biscuits:
12oz AP flour
3oz unsalted butter
1 cup buttermilk
1 tsp salt
4 tsp baking powder
1/4 tsp baking soda

preheat oven to 400.
combine dry ingredients and throw them and the bowl in the freezer to get cold. we don't want the butter to melt in the dough, we want solid butter pieces in the dough to give us that flaky texture.
grate the butter into the dry ingredients, I like to stir it into the flour as I go, so that the grated butter doesn't stick to itself and form a big clump.
pop it back in the freezer for 15 min to keep everything cold
add the buttermilk and mix into a shaggy dough, then start folding it onto itself until you have a consistent disc.
back in the freezer for 15 min
at this point you can roll it out, cut your biscuits and bake, or you can do some more rolling and folding, but you have to keep that butter from melting, so you might have to chill the dough again.
I roll it out to maybe a 1/8-1/4 inch thickness, cut the biscuits, and take the scraps and repeat. the first ones you cut will always be the best, so if your some sort of sick fuck, you can cut them into squares with a knife to get more of the "first" biscuits.
bake at 400 for 15-25 min.

Gravy:
cast iron pan, hot
cook up some jimmy dean, or (my favorite) dice up some bacon and fry it. with sausage, I usually have to add some butter at the end if there isn't enough fat, and with bacon, I usually have to pour some of it off.
I'll leave the sausage or bacon in the pan, and sift some ap flour in to make a roux.
This might be sacrilege, but I'll use say, a cup of beef or chicken broth with two cups of milk, mix that into the roux, add a shitload of black pepper and salt to taste, and let it thicken up.
Sometimes i'll add a sprig of rosemary or thyme to the gravy as its cooking down, and pull it out when it's done.

shit's delicious

>>11890266
Thanks, I was kind of thinking that would be the next thing I needed to try