Mmm...homemade bisquits are the best. Warm too. I just use the bisquick mix....still comes out yummy!
Thanks everyone for the great advice. Honestly, the reason I use the bread machine is because I ALWAYS wanted one and my (used to be) boss was throwing his out and I "took it off his hands". And, though embarrassing to say, I don't own a bread pan and would love to make some bread right now but I can't find the box mix in stores any more. My daughter cooks and bakes with me all the time but during the week is so, so busy with homework that I would really just like to throw everything in the machine and help with homework while the machine does all the work and fills the house with that WONDERFUL smell. I used to make home-made bread when I was little with my mom and will share that with my daughter on snow days or weekends. I just would like a recipe to use for weeknights.
Any recipes out there?
Thanks again for all the advice.
Any recipes out there?
Thanks again for all the advice.
Hey there KYHeirloomer,
Nice to chat with you again. You mentioned Monkey Bread.... You will be sad to hear the only recipe I have is with refrigerated biscuits rolled in melted butter then shaken in a cinnamon/sugar mixture, thrown in a bundt pan and baked. What's your favorite recipe?
Thanks for all your GREAT advice.
Rhonda
in Southeastern Indiana
where it's 11 degrees wind chill
home-made bread would be nice right about now...LOL :o
Nice to chat with you again. You mentioned Monkey Bread.... You will be sad to hear the only recipe I have is with refrigerated biscuits rolled in melted butter then shaken in a cinnamon/sugar mixture, thrown in a bundt pan and baked. What's your favorite recipe?
Thanks for all your GREAT advice.
Rhonda
in Southeastern Indiana
where it's 11 degrees wind chill
home-made bread would be nice right about now...LOL :o
Actually, I don't make Monkey Bread as such. But when I need dinner rolls I often just pick an appropriate bread recipe and make it in that style. That is, roll the dough in balls, line them up, touching, in a ring mold, and let 'er rip. Last time I did that was with pumpkin yeast bread.
I really like the idea of break-apart breads, and make several styles. For instance, for Friend Wife's office Christmas party, I'll be making Pain D'epi (sheaf of wheat); which is basically a break-apart baguette. And, of course, Parker House Rolls are done that way as well.
I really like the idea of break-apart breads, and make several styles. For instance, for Friend Wife's office Christmas party, I'll be making Pain D'epi (sheaf of wheat); which is basically a break-apart baguette. And, of course, Parker House Rolls are done that way as well.
Hi ChattyRoo,
I hope you are toasty & warm in your most comfy clothes! I certainly understand about the time factor w/ the bread machine, I used to have one & used it for some of the same reasons and the smell of bread baking is simply the best no matter what the method used to do so!
Now I just latley remember a recipe I used one time called "Beer Bread" using self-rising flour, 1 can beer, and 1 cup of sugar. You would mix all this together and put into a greased loaf pan and bake, smelled just like yeast bread cooking and didn't taste too awful bad! I just do not recall the exact amount of flour in the recipe and the oven temp. Maybe someone else will recall this and let us know! But it was easy and in a pinch you could make it when you didn't have time to make yeast bread. And I like the suggestion KYH gave about adding a pinch of baking soda to the selfrising flour recipes to cut down on the acidity, especially in the case of this "beer bread" recipe.
I can't help you out on the "Monkey Bread" as I have never heard of it, I will leave the honors to KYH!
I do not envy your weather, although her in North Georgia it is supposed to drop to 20 tonight! YIKES:mad::mad::mad: I only like tepid weather, but the cold weather makes it nice to bake {apple pie in the oven right now}:p
Take Care, CCCathy
I hope you are toasty & warm in your most comfy clothes! I certainly understand about the time factor w/ the bread machine, I used to have one & used it for some of the same reasons and the smell of bread baking is simply the best no matter what the method used to do so!
Now I just latley remember a recipe I used one time called "Beer Bread" using self-rising flour, 1 can beer, and 1 cup of sugar. You would mix all this together and put into a greased loaf pan and bake, smelled just like yeast bread cooking and didn't taste too awful bad! I just do not recall the exact amount of flour in the recipe and the oven temp. Maybe someone else will recall this and let us know! But it was easy and in a pinch you could make it when you didn't have time to make yeast bread. And I like the suggestion KYH gave about adding a pinch of baking soda to the selfrising flour recipes to cut down on the acidity, especially in the case of this "beer bread" recipe.
I can't help you out on the "Monkey Bread" as I have never heard of it, I will leave the honors to KYH!
I do not envy your weather, although her in North Georgia it is supposed to drop to 20 tonight! YIKES:mad::mad::mad: I only like tepid weather, but the cold weather makes it nice to bake {apple pie in the oven right now}:p
Take Care, CCCathy