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Crispy Oven Fried Chicken

July 07, 2006

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King Arthur Flour: Biscuits

Here it is - the very easiest way to make tender biscuits. Rather than cutting or rubbing butter into flour, then adding liquid, these biscuits are a simple matter of stirring cream into the flour and other dry ingredients. Pat into a round, cut, bake, and enjoy! Our Guarantee: These 2 1/4" biscuits will be golden brown on top, lighter-colored on the sides, and about 1" to 1 1/4" tall. They'll be very tender hot from the oven, and will gradually become less so as they cool. Main Ingredients by Volume 1 3/4 cups King Arthur Unbleached All-Purpose Flour 1/4 cup cornstarch 3/4 teaspoon salt 1 tablespoon baking powder 2 teaspoons sugar 1 to 1 1/4 cups heavy cream, enough to make a cohesive dough 1 to 2 tablespoons melted butter Main Ingredients by Weight 7 1/4 ounces King Arthur Unbleached All-Purpose Flour 1 ounce cornstarch 3/4 teaspoon salt 1 tablespoon baking powder 2 teaspoons sugar 8 to 10 ounces heav

James Beard's Brioche Bread

from Beard On Bread , page 147 Not the classic brioche that one prepares for the little top-knotted rolls, although similar to it, this is a loaf that is especially good for delicate sandwiches. It is also a delicious egg bread by itself, easy to make and pleasant in flavor. We found this recipe to be too crumbly, although John says that kneading it would make it less so. The butter flavor was not as pronounced as I like. Also, we baked it perhaps a few minutes too long. I mixed these loaves in the huge Kitchen Aid Mixer. 1 1/2 packages active dry yeast (3 3/8 tsp) 2 tablespoons granulated sugar 1/2 cup of warm water 1 cup melted butter 1 1/2 teaspoons salt 4 cups flour 4 eggs 1 egg yolk mixed with 1/4 cup evaporated milk or light cream for the wash (I did not use this) Put the yeast, sugar and water in the mixer and gently stir till smooth. Let it proof. Add the butter (cooled), salt, eggs and flour. Mix thoroughly. Turn out of the mixing bowl, form into a ball and put into a bowl ru

Better Home & Garden's Caraway Rye Bread

This is now our rye bread. I found the recipe in my BH&G cookbook. It is now online at Caraway-Rye Bread . It is the simplest and least complicated recipe that I have found. I get caraway seeds at the C&C ($4 for 7.75 oz. from the Nutmeg Spice Company in Connecticut , available at almost all the village stores here), which I mention because it was nearly impossible to find caraway seeds in New Hampshire except at the health food store! I reduce the temperature for 350°F and use glass pans. I still have a problem finding rye flour. I have to drive into St. Johnsbury for it! I use our normal instant yeast (one King Arthur yeast measuring spoon , which equals one package of yeast at the store). I use only 4 cups of flour and bake until the loaves are 190°F. The photo here is mine in my kitchen. Tip: you may want the entire KAF yeast set . The only problems I have with it are that the entire package of yeast does not fit into the container. Also, the yeast spoon does not fit

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Crispy Oven Fried Chicken

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