This is a re-construction of a relpy to your post to me. In the confusion
of freeing up Fido's bowels the original somehow got lost in the shuffle.

First off - Welcome Home, Chief. It's been a while.

I do make bread - but, unlike you I don't make *all* of my bread. Just
the specialty stuff like hamburger/hotdog buns and the mundane stuff
like sandwich bread, etc. I usually buy ALDI's L'Oven breads as they
have a better shelf life than Wonder Bread or Butternut. And I don't
really eat that much bread. Bv)=

The only bread crumbs I buy are Panko. I always have enough bread or
crackers on hand to my my own crumby stuff. Bv)=

I also make biscuits ... mostly using this recipe I happened across
recently:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 2-Ingredient Cream Biscuits
Categories: Five, Breads, Dairy
Yield: 15 biscuits

10 oz Self-rising flour
2 tb Sugar; opt if making sweet
- shortcake-style biscuits
1/4 c Heavy cream; more to brush
- on

Adjust oven rack to center position and preheat oven to
450ºF/232ºC. Place flour in a large bowl. If making
sweet biscuits, whisk in sugar. Stirring with a wooden
spoon, drizzle in cream. Stir until a lumpy dough is
formed. Do not over mix.

FOR DROP BISCUITS: Using a 1 oz cookie scoop, scoop
balls of dough onto a parchment-lined baking sheet,
spacing them 2" apart. Brush tops with cream and bake
until golden brown, about 12 minutes. Let cool slightly
and serve.

Using an ice cream scoop to scoop biscuit dough onto a
baking sheet.

FOR FLAKY ROLLED BISCUITS: With a rolling pin, roll the
dough into a 12" square. Using a bench scraper, fold the
right third of the dough over the center, then fold the
left third over so you end up with a 12" X 4" rectangle.
Fold the top third down over the center, then fold he
bottom third up so the whole thing is reduced to a 4"
square. Press the square down and roll it out again into
a 12" square. Repeat the folding process once more, then
roll the dough again into a 12" square. Use a 3" to 4"
biscuit cutter to cut out rounds and transfer to a
parchment-lined baking sheet, spaced 2" apart. Press
together scraps to form additional biscuits. Brush tops
with cream and bake until golden brown, about 12
minutes. Let cool slightly and serve.

Serious Eats / J. Kenji Lopez-Alt

RECIPE FROM: https://www.seriouseats.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Man does not live by bread alone. He must have peanut butter" Dave Gardner --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: Breads
By: Dave Drum to Carol Schnekenberger on Sun Jan 28 2024 04:28 pm

This is a re-construction of a relpy to your post to me. In the confusion
of freeing up Fido's bowels the original somehow got lost in the shuffle.

First off - Welcome Home, Chief. It's been a while.

I do make bread - but, unlike you I don't make *all* of my bread. Just
the specialty stuff like hamburger/hotdog buns and the mundane stuff
like sandwich bread, etc. I usually buy ALDI's L'Oven breads as they
have a better shelf life than Wonder Bread or Butternut. And I don't
really eat that much bread. Bv)=

The only bread crumbs I buy are Panko. I always have enough bread or crackers on hand to my my own crumby stuff. Bv)=

I also make biscuits ... mostly using this recipe I happened across recently:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 2-Ingredient Cream Biscuits
Categories: Five, Breads, Dairy
Yield: 15 biscuits

10 oz Self-rising flour
2 tb Sugar; opt if making sweet
- shortcake-style biscuits
1/4 c Heavy cream; more to brush
- on

Adjust oven rack to center position and preheat oven to
450ºF/232ºC. Place flour in a large bowl. If making
sweet biscuits, whisk in sugar. Stirring with a wooden
spoon, drizzle in cream. Stir until a lumpy dough is
formed. Do not over mix.

FOR DROP BISCUITS: Using a 1 oz cookie scoop, scoop
balls of dough onto a parchment-lined baking sheet,
spacing them 2" apart. Brush tops with cream and bake
until golden brown, about 12 minutes. Let cool slightly
and serve.

Using an ice cream scoop to scoop biscuit dough onto a
baking sheet.

FOR FLAKY ROLLED BISCUITS: With a rolling pin, roll the
dough into a 12" square. Using a bench scraper, fold the
right third of the dough over the center, then fold the
left third over so you end up with a 12" X 4" rectangle.
Fold the top third down over the center, then fold he
bottom third up so the whole thing is reduced to a 4"
square. Press the square down and roll it out again into
a 12" square. Repeat the folding process once more, then
roll the dough again into a 12" square. Use a 3" to 4"
biscuit cutter to cut out rounds and transfer to a
parchment-lined baking sheet, spaced 2" apart. Press
together scraps to form additional biscuits. Brush tops
with cream and bake until golden brown, about 12
minutes. Let cool slightly and serve.

Serious Eats / J. Kenji Lopez-Alt

RECIPE FROM: https://www.seriouseats.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Man does not live by bread alone. He must have peanut butter" Dave Gard

Well, next step for me is to swap my account bak to TG format. Better quoting even if it does truncate.

This is a sort of 'all or nothing' quoter.

On bread, right now Zoji is busily makeing pizza crust. Sauce percolating it's way along. It's a nice chunky sauce. Uses a can of Rotel as part of the sauce.

I never did really get over the Sasebo 'frozen wonder bread or roman meal' we had to deal with there for 7 years. I just made more and more types of breads over the years. Somethings I'm still working on. Pita breads for example. I get goot flavor but not much hole.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)