There’s only so many times I can make semolina swirls and I have already made the biscuits from Buttermilk by Angie Mosier many times this year. So I combined them into semolina buttermilk biscuits. I based the recipe off of the one from Mosier’s book, with some changes to get some lightness with the semolina addition.
Ingredients (Makes 7)
- 2/3 C Fine Semolina
- 1 1/3 C All-Purpose Flour
- 1 t Salt
- 2 t Baking Powder
- ½ t Baking Soda
- 8 T Cold Cubed Unsalted Butter
- ¾ Cold Buttermilk
- 2 T Melted Butter
- Preheat the oven to 425°F / 220°C.
- Mix the dry ingredients together. Then, with your hands, work the unsalted cold butter into the dry ingredients until the pieces are dispersed and pea-sized or smaller.
- Lightly mix the buttermilk in with your hands until the dry spots are gone. Do not knead.
- Drop the dough on a lightly floured surface and fold it over itself twice or thrice.
- Use a kneading pin to make the dough ½ an inch thick and use a round cookie cutter (mine was 3 in/7.6 cm across) and make biscuit rounds to put on parchment papered pan. Don’t twist the cutter, and refold the dough scraps and repeat until there is no dough left.
- Bake the biscuits for 10 minutes or until golden brown.
- When they come out of the oven, brush the tops with melted butter.
I made a chocolate babka Breaking Breads, and it was a hit. This time I wanted to make a halva babka, but with a challah dough, like Molly does in Molly on the Range. I used started with her dough (though I changed sizings, flours, sweetener, etc.), went crazy with the filling, and used Scheft’s babka method to shape and coat the bread. I’m giving half to my halva-loving Romanian fake aunt, who is studying to become a child advocate. All in all it was a fun and chewy project!
- 2 Heaping T of Yeast
- 3/4 C Warm Water
- 1/4 C of Date Molasses
- 2 C + 2 T Flour
- 1 C Semolina Flour
- 1 t Salt
- 2 Eggs
- 1/3 C Canola/Sunflower Oil
- Simple Syrup
- 25 C Tahini (a viscous one)
- 75 C Crumbled Vanilla Halva
- 2 T Date Molasses
- Mix together the water, date molasses, and yeast together and let sit for ten minutes.
- While the yeast is activating, mix together the flours and salt.
- Add the eggs and oil to the yeast mixture and whisk.
- Add the dry and wet mixtures together, knead until a smooth dough is formed (this can also be achieved by beating it up in a dough mixer for 8 minutes or so).
- Let the dough rest for two hours under a damp dishtowel.
- Mix together all of the filling ingredients.
- Using a rolling pin on a floured surface to make the dough a 9″ by 24″ rectangle.
- Dab and then spread the filling across the rectangle, leaving an inch perimeter of naked dough around the edges.
- Roll this up like a fruit roll up.
- Then cut it down the middle.
- Twist the two dough pieces into one. Than twist it a second time. It should look like this.
- Put it in an oiled loaf pan and let rise for an hour under a damp dishtowel.
- Heat the oven to 375°F/190°C.
- Put the dough in the oven for 35-40 minutes. At the 20 minute mark give it a tinfoil hat so prevent the top being burned.
- Let it cool in the pan for 10 minutes, then remove and brush the entire thing with simple syrup and let dry on a rack.
Most people like bread, especially artisan breads. I based my recipe off this one and played around until I had something I thought Puppycat would eat. I used this bread for the sandwiches on my eighteenth birthday.
- 1 1/2 C of Lukewarm Water
- 2 t Instant Yeast
- 2 t Sea Salt
- 1 T Sage
- 2 t Dry Majoram
- 2 t Caraway
- 2 C Bread Flour
- 3/4 C Rye Flour
- 1/2 C Buckwheat Flour
- Shredded Oats
- 1 1/2 C Hot Water
- Mix together the yeast, lukewarm water and salt in a small bowl and set aside.
- Mix together the rest of ingredients with a whisk until fully combined.
- Mix together the yeast mixture and flour mixture until combined into a dough.
- Put the dough in a greased bowl, cover with a wet cloth and put to sit in a warm place for 6 hours.
- Take a pizza stone and dust with the shredded oats. Break the dough in half and round the two halves into balls. Let them rest there for an hour.
- Turn oven to 450°F 15 minutes before the timer is up.
- Dust the tops with shredded oats and create an X on the top.
- Put the pizza stone in the oven and pour 1 C of hot water in a tray you placed underneath. Bake for 30 minutes until it sounds hollow.
- Let the bread cool and then enjoy.
This bread was also part of my junior year project, it combines my favorite flour to use for bread (rye) and my favorite nut (pecans). Its poem can be found here.
- 1 T Maple Syrup
- 1/2 C Lukewarm Fresh Orange Juice (make a little extra as well, for another step, so keep separate)
- 2 T Instant Yeast
- 1 C Flour
- 1 C Dark Rye Flour
- 1 t Salt
- 1/2 C Chopped Pecans
- 1/4 C Chopped and Dried Mandarin Orange Slices
- 1/3 C Dry Cranberries
- 1 T Neutral Oil
- Mix your maple syrup and orange juice in a cup. Add the yeast and allow to bloom.
- Mix the flours, salt, pecans, mandarin pieces and cranberry in a large bowl.
- Mix the bloomed yeast with the dry stuff, add extra orange juice if it is too dry, also add the grapeseed oil. Use electric mixture to combine.
- Knead until it is one smooth lump, then let rise for two hours.
- Roll it into a rectangle shape and place it onto a pan with a silpat in it.
- Cover with plastic wrap again and let sit for half an hour.
- Set the oven to 400 °F/200°C.
- Cook the bread in the oven for 25 minutes or until toothpick comes out clean.
- Let cool down and then enjoy!