Innholdsfortegnelse for Southern Baking 2024 i Taste of the South

Biscuit Beginnings MY LOVE AFFAIR WITH BAKING BEGAN with buttermilk biscuits around the age of seven. The tender dough came from my Uncle Joe’s recipe (allegedly spirited from a national fast-food chain), and I’d mix together batches as often as I could. By the time they were cool, I’d eaten most of them, but I would always save some to share with neighbors. As I got older and more comfortable with the simple biscuits, I began experimenting, sometimes with Cheddar and chives, and others I’d follow a sweeter path. When rolling and rerolling the dough seemed too messy and unnecessary, I’d use the recipe to make drop biscuits instead. In our house these days, my wife, Christa, is the more active baker. She whips together pies, crisps, and cookies without…

SANDWICH BREAD MAKES 2 (8X4-INCH) LOAVES This tender white bread is great for sandwiches, or simply sliced and slathered with butter and jam. 2 cups warm water (105° to 110°)¼ cup sugar2 (0.25-ounce) packages active dry yeast5½ cups all-purpose flour1 tablespoon kosher salt¼ cup unsalted butter, melted1 egg white, lightly beatenGarnish: old-fashioned oats, wheat bran 1. In a medium bowl, stir together 2 cups warm water, sugar, and yeast. Let stand until mixture is foamy, about 5 minutes. 2. In the bowl of a stand mixer fitted with the paddle attachment, combine flour and salt. With mixer on low speed, add yeast mixture and melted butter, beating just until combined. Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 7 minutes. 3.…

BLACKBERRY CRUMBLE BARS MAKES ABOUT 16 Prepared blackberry preserves—or your favorite homemade recipe—help these buttery crumble bars come together in a snap. 2 cups quick-cooking oats2 cups all-purpose flour1¼ cups unsalted butter, softened1 cup firmly packed light brown sugar¾ teaspoon baking soda1 (13-ounce) jar blackberry preserves*1½ cups blackberries, sliced lengthwise1 tablespoon lemon zest 1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour. 2. In a large bowl, beat oats, flour, butter, brown sugar, and baking soda with a mixer at medium speed until combined. Press two-thirds of mixture into bottom of prepared pan. 3. Bake for 20 minutes. Let cool for 5 minutes. Spread blackberry preserves onto crust, and top with blackberries and zest. Sprinkle with remaining crumble mixture. Bake 20 minutes more. Let cool completely…

STRAWBERRY CRUMBLE MAKES ABOUT 8 SERVINGS The sweet crunch of streusel topping is the perfect complement to the sweet and tart strawberry filling. CRUMBLE 1 cup old-fashioned oats⅔ cup firmly packed light brown sugar⅓ cup all-purpose flour⅛ teaspoon kosher salt6 tablespoons unsalted butter, melted FILLING 2 pounds fresh strawberries, sliced½ cup sugar2 tablespoons cornstarch1 tablespoon fresh lemon juice⅛ teaspoon kosher salt1 tablespoon unsalted butter, cubedIce cream, to serve FOR CRUMBLE 1. Preheat oven to 375°. 2. In a medium bowl, combine oats, brown sugar, flour, and salt. Drizzle with melted butter; toss until combined. FOR FILLING 1. In a large bowl, combine strawberries, sugar, cornstarch, lemon juice, and salt; stir gently. Spoon into a 10-inch enamel-coated cast-iron skillet. Sprinkle with butter and crumble mixture. 2. Bake until crumble is golden…

HUMMINGBIRD MUFFINS MAKES 14 A classic Southern cake gets a breakfast makeover in this honey-sweetened quick bread. 2¼ cups all-purpose flour, divided⅔ cup plus 2 tablespoons granulated sugar, divided2 tablespoons firmly packed light brown sugar¾ teaspoon ground cinnamon, divided¾ teaspoon kosher salt, divided¾ cup unsalted butter, melted and divided⅓ cup chopped pecans½ cup mashed ripe banana (about 1 large banana)⅓ cup honey, plus more for drizzling2 large eggs, room temperature2 teaspoons vanilla extract½ teaspoon baking powder¼ teaspoon baking soda⅛ teaspoon ground nutmeg⅓ cup whole buttermilk, room temperature¼ cup drained crushed pineapple¼ cup toasted chopped pecans 1. Preheat oven to 350°. Line 2 (12-cup) muffin pans with paper liners for 14 muffins. 2. In a small bowl, stir together ¾ cup flour, 2 tablespoons granulated sugar, brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Add ¼ cup butter, stirring…

CHOCOLATE POUND CAKE MAKES 1 (9-INCH) CAKE Starting this pound cake in a cold oven makes it rise higher with a delightfully crispy crust. 3 tablespoons hot water2 teaspoons espresso powder1 cup unsalted butter, softened3 cups sugar6 large eggs1½ teaspoons vanilla extract3 cups all-purpose flour½ cup unsweetened cocoa powder½ teaspoon kosher salt¼ teaspoon baking powder¾ cup heavy whipping cream1½ cups semisweet chocolate chunksSweetened whipped cream, sliced fresh strawberries, to serve 1. Spray a 9-inch tube pan with baking spray with flour. 2. In a small bowl, stir together 3 tablespoons hot water and espresso powder. Let stand for 5 minutes. 3. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at…

BREADS Bacon Cheddar Jalapeño Monkey Bread 44 Classic Banana Bread 29 Ham & Cheese Pull-Apart Bread 37 Orange-Cardamom Loaves 32 Pecan-Pumpkin Bread 28 Pumpkin-Parmesan Bread 25 Rosemary Focaccia 45 Sandwich Bread 36 Strawberry Swirl Bread 52 Traditional Cornbread 21 Upside-Down Pepper Cornbread 20 BISCUITS, ROLLS & MUFFINS Bacon-Cheddar Biscuits 16 Black Pepper and Thyme Biscuits 17 Cheddar-Herb Biscuits 13 Cloverleaf Rolls 41 Garlic-Herb Rolls 40 Hummingbird Muffins 9 Lemon-Buttermilk Scones 12 Parker House Rolls 48 Pecan Cinnamon Rolls 56 Satsuma Sweet Rolls 53 Strawberry Muffins 24 Whole Wheat Molasses Rolls 49 COBBLERS & PIES Black and Blue Cobbler 64 Blackberry Hand Pies 80 Blueberry-Coconut Crisp 72 Blueberry-Peach Cobbler 76 Chocolate Chess Pie 61 Pear-Ginger Crisp 65 Plum-Apricot Cobbler 69 Salted Caramel and Chocolate Pecan Pie 73 Strawberry Cheesecake Cobbler 68…