Cooking with Janet

2 ½ all purpose unbleached flour
1 ½ tsp baking powder
¼ tsp baking soda
1 ¼ tsp fine sea salt
1 TBS sugar
¼ C finely chopped fresh chives
½ C usalt3es butter scold, cut into small pieces
4 oz cream cheese cold, cut into small pieces
1 ¼ C buttermilk

Line a baking sheet with parchment paper and put aside. Wisk together in a large bowl the dry ingredients and chives. Cut in butter and cream cheese with a pastry blender until it resembles coarse crumbs. There will be some large lumps. Pour in buttermilk. Using a fork, mix buttermilk until incorporated and the dough just comes together. It will be slightly sticky but do not over mix. Turn dough on a lightly floured surface and with floured fingers gently knead 4 times until all the crumbs are incorporated and the dough is smooth.

Gently roll out dough with a lightly floured rolling pin to an 11×8 inch rectangle (about 1 inch thick)

Using a bench scraper, lift the ends of the dough. Fold the dough into thirds like a business letter. Give the dough a quarter turn. Roll out again to 11×8 and repeat rolling process. Wrap with plastic and refrigerated for 30 minutes.

Return the dough to the work surface. Roll out as before. Repeat the folding process. Give dough a quarter turn and roll out dough one more time into the rectangle about 1 inch thick. With a sharp knife, trim and discard ¼ inch from all sides. Divide the triangle into 12 equal squares or rectangles.

Place on the baking sheet about ½ inches apart. Refrigerate for one hour. Preheat oven to 425. Bake the rotating the sheet half way through until biscuits are golden. About 15-18 minutes. Cool on wire rack.

400 degrees for 15 minutes or til lightly browned

• 3/4 tsp instant yeast
• 1/2 cup warm water
• 1 T malted milk powder
• 1 tsp salt
• 1 T honey
• 4-4 1/2 C bread flour to make a soft dough.

Prepare pans: Brush with melted butter. Sprinkle with cornmeal and fresh cracked pepper.

Add instant yeast to approximately 3 1/2 C flour. Add water (120 degrees) to flour and mix to combine. Add malted milk powder, salt and honey. Add flour slowly to make a soft sough. Knead til smooth; elastic. (You may shape or let rise until doubled at this point. If you let rest punch down and let dough rest 10 minute)

Roll into a rectangle 1/2″ thick - cut into 1 inch strips. Place in prepared pan. Baste with melted butter. Sprinkle with garlic salt.  Sprinkle on Salad Supreme and a good paremeasn cheese. (NOt the kind in the gree cylandder)  Cover with plastic wrap that has been sprakyed with vegetable oil. Let rist til almost doubled.

Note: this is the best bread sitcks I have e3ver tasted. I have been making these for over 20 years. I got this recipe from Rosemary Croshaw after a church Relief Society Lunch.

Hearty Rye Bread by JaDene Denniston

1 Tablespoon Yeast
1/2 Cup Warm Water
2 Cups Sifted Rye Flour
3/4 C Dark Molasses (or 1/2 C Molasses & 1/4 C Honey
1/3 C Shortening
2 tsp Salt
2 C Boiling Water
6-6 1/2 Cups Bread Flour

Soften yeast in warm water. Combine rye flour, molasses, shortening and salt. Add boiling water and blend. Cool to lukewarm. Add yeast water. Gradually stir in flour to make a soft dough. Mix well. Turn out on a wll-floured surface. Cover and let rest for 10 min. Kneadd until dough is smooth and satiny (about 10 min) Place in greased bowl, turning to grease dough. cover. Let rise until doubled (1 1/2 - 2 hours)

Punch down, Cover and let rused until doubled (30 min) Turn out on a lightly floured surface and divide in 3 equal parts. Shape in 3 round loaves and place on greased baking sheets. Cover, let rise until almost double (1 hour) Brush loaves with slightly beaten egg. Bake in over at 350 degrees for 35-40 min.