do love tea bread (or quick breads, or myriad other localisms for chemically leavened as opposed to yeasted breads).
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In the tradition of the Simple Cooking website’s desert island cookbook list, here is my list of stranded-in-the-middle-of-nowhere cookbooks. I have tried to limit myself to five. The links are to Jessica’s Biscuit where available.
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I am on a bit of a rant this morning, triggered by nothing tangible, only memories of things past. This seems the perfect forum to express my consternation.
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In this space, I have already waxed rhapsodic about Nigella Lawson. In counterpoint, I will invoke the name of Alton Brown, supreme foodie geek extraordinaire.
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and i spend too much money on british food magazines.
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so, in a fit to clean out my fridge to start laying in supplies for the holiday baking season, i came across a small glass bowl filled with macerated dried fruit left over from my (failed) experiment in making black cake.
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Though I love to experience new things, my comfort zone has weird parameters.
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Hello my name is Victoria and I’m a caffeine addict.
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2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
2/3 cup milk
Whisk together the dry ingredients in a medium-sized bowl. Measure the liquids in the same cup and pour over the dry ingredients all at once. Stir together with a fork until just combined. Turn out on a floured surface and gently knead together one or two to times. Roll to just shy of 1/2″. Cut into rounds (my mom uses a small tomato paste can) and bake on an ungreased cookie sheet in a 425 degree F oven for about 20 minutes.
Now that is the standard recipe… but you can use buttermilk instead of sweet milk. Or soymilk, even. You can use self-rising flour as well, just leave out the baking powder. Any kind of veg oil works, I prefer canola. You can also add about 2 tablespoons of sugar and some orange zest and have great shortcakes to spoon strawberries over. The secret is to handle the dough as little as possible..