Thursday, November 15, 2012


November 17th is Homemade Bread Day and a great opportunity to make some fresh baked delights with gourmet herb blends:

Garden Herb Scone Mix
2c flour
1/3c sugar
1tsp baking powder
1/4tsp baking soda
1/4tsp salt

Place mix in a bowl and cut in 8Tbs butter until mixture resembles course crumbs.  Combine 1 beaten egg and 1/2c sour cream or plain yogurt, and then add to dry ingredients until they are moistened.  Knead on floured surface until dough holds together.  Divide dough in half, pat each half into a 6” circle, ½ inch thick and cut into 6 wedges.  Place on greased baking sheet, brush with remaining egg mixture.  Bake at 350 degrees for 12 mins or until golden brown.
Variation: Add 1/2c grated cheddar cheese to dry ingredients.
2Tbs parsley
2Tbs onion flakes
1tsp each oregano, marjoram, garlic & chives

Crock-Pot Dilly Bread
:  Place crumpled aluminum foil in the bottom of a crock-pot, add 1 cup water and turn on high.  Grease a bread pan.  Dissolve 1 packet of yeast in 1/4c warm water and then combine with 1/2c warmed cottage cheese, 2Tbs melted butter, 2Tbs honey, 1 egg, 1Tbs DELIGHTFUL DILLY BLEND and 1 tsp salt.  Stir in 2 c flour, a little at a time.  Turn soft dough onto a floured board and knead, adding flour if necessary.  Shape to fit pan and place in crock-pot and then tent with aluminum foil to prevent moisture from dripping into dough.  Bake for 3 hours or until tester comes out clean.

2Tbs each dill and parsley
1Tbs each onion and chives
For some of your other favorite crusty breads, why not try a garlic herb dip:
Garlic Herb Dipping Blend:  Mix ¼ cup olive oil, 1 teaspoon grated Parmesan cheese, 1/2 tsp GARLIC HERB BLEND and sea salt to taste in small shallow dish.  Serve with bread for dipping like it's done in an Italian restaurant. Optional: add some chopped sun-dried tomatoes!

4Tbs garlic granules
2tsp each dill weed, basil, thyme & marjoram
1/2tsp red pepper flakes

"So whether you eat or drink, or whatever you do,
do it all for the glory of God
I Corinthians 10:31

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