Homemade Bread Crumbs

by Ellie Weightman

1 loaf multi-grain bread
1/2 loaf whole wheat bread

Note:  You can use any type of bread you prefer

Preheat oven to 300 degrees.

On a large cookie sheet, place pieces of bread without overlapping.  Bake for 8-10 minutes, then turn and bake other side for 8-10 minutes.  Remove from oven and let cool.

Continue baking all the pieces of bread until complete.

After cooling, break each piece of bread into quarters.  Place the pieces of bread in a food processor, you will have to do this in batches - usually one cookie sheet of bread will fit in a 12 cup  processor.

Pulse at first, then run consistently until the breadcrumbs are of the consistency you prefer.

Allow to cool.  After cool, place in a freezer bag, squeezing out the air and store in your freezer for up to 3 months.  Lay the bag flat at first until the breadcrumbs are cold to avoid clumping, then you no longer have to lay flat.  Mark the bag as well as the date they will expire.  Scoop out as necessary for each of your recipes.

Buttermilk Drop Biscuits

by Ellie Weightman

2 1/2 cups SELF RISING FLOUR

2 tsp sugar
1/4 cup butter or margarine
1/4 cup shortening (or 1/2 cup butter and omit the shortening)
1 1/4 cup buttermilk

Preheat oven to 450 degrees.

In medium bowl, whisk together the flour and sugar.  Using a pastry blender or fork, cut in butter/shortening until crumbly.  Stir in buttermilk until dough leaves sides of bowl.  Drop dough by rounded tablespoons or a large muffin scoop onto a cookie sheet 2 inches apart.

Bake 10-12 minutes or until golden brown.

Makes 12 -18 biscuits.

Italian Rolls / Bread

by Ellie Weightman, adapted from recipe submitted by Jeanne Reeves

Use a 1 1/2 lb bread machine or larger

Dough Ingredients:

3 cups all-purpose flour
1 cup warm water
2 tblsp olive oil
1 tsp salt
1 tsp sugar
2 1/4 tsp yeast (1 pk)

In bread machine, add all the ingredients for the dough, starting with the water, flour, sugar, oil, salt and yeast. Set machine on basic white dough cycle. When complete, remove from pan and place on a sheet of wax paper or parchment paper with corn meal lightly sprinkled on it. Punch dough down and reshape following instructions under SHAPE OPTIONS (below).

OPTIONS FOR SHAPE:
Rolls: Shape into rolls or whatever shape and size desired. See crust options below. Let rise 45 minutes. Bake at 375º for 20-25 minutes depending on individual size until brown.

Single Loaf:  Shape into loaf.  Place on parchment paper on baking sheet.  Cover with wax paper and let rise 45 minutes.   Put a slice down the center of loaf with sharp knife. See crust options below. Bake at 375º for 35-40 minutes until brown. Preferred to use the convection cycle (if available) so fan may brown the crust nicely. Let cool 30 minutes before slicing. (Hint: toast slightly in oven or toaster oven until warm, remove and rub a clove of garlic on the warm bread for garlic bread). Can also be made as a smaller, thinner loaf to cut into small slices for Bruschetta.

CRUST OPTIONS for Bread and Rolls:
Option 1: Mix 1 egg yolk and 1 tbsp water: brush over tops of loaves / rolls.

Option 2: Spray dough with Pam or olive oil on top (sesame seeds are also nice sprinkled on top).

*In the winter, I like to let the dough rise on top of the stove while the oven is pre-heating.

Italian Bread with Oregano

by Ellie Weightman - I adapted this recipe using my Aunt Jeanne Reeves' recipe for Italian Rolls also posted on this blog.  Great for a spaghetti night!

Uses 1 1/2 lb bread machine for dough cycle only.

Can also be made without parmesan, oregano, basil and garlic for a plain Italian Bread.

Bread ingredients:

3 cups flour

1 cup warm water

2 tbsp olive oil

1 tsp salt

2 tsp yeast

2 tbsp parmesan cheese, grated

4 cloves roasted garlic, mash

1 tsp oregano

1 tsp basil

Egg Wash

1 egg yolk

1 tbsp water

Set bread machine on white dough cycle. Add all bread ingredients. When complete, roll into Italian bread size, put on cookie sheet on top of parchment paper. Cover with wax paper and let rise 45 minutes. Make a single slice down the center of the loaf or 4 crosswise cuts.  Combine yolk and water in small bowl and whisk. Brush egg wash over top of bread.

Bake at 375º for 25 minutes or until brown. When done, cool on wire rack at least 1 hour before slicing.