As a small child, I can remember sitting at the kitchen table and watching my grandmother make homemade buttermilk biscuits every Sunday morning. I loved to sit there and listen to her sing, as she would lovingly roll out her dough. I could hardly wait until I was old enough to help her and that day finally came when I was about 7 years old. Finally, I could get in on the baking action. Over the years, I learned to make the perfect buttermilk biscuits which to this day, brings back wonderful memories of my now deceased grandmother. Here are some important tips that I learnt along t...

It will be useful to give here some remarks by the great scientist, Liebig, on the best process of making bread: -- "Many chemists are of opinion that flour by the fermentation in the dough loses somewhat of its nutritious constituents, from a decomposition of the gluten; and it has been proposed to render the dough porous without fermentation by means of substances which when brought into contact yield carbonic acid. But on a closer investigation of the process this view appears to have little foundation. "When flour is made into dough with water, and allowed to stand at a gentle warmth...

Making homemade bread is one of the most exciting cooking experiences there is. If you love cooking, you can upgrade your home cooking by learning how to prepare top quality Middle Eastern breads. Although you can buy commercial Middle Eastern breads, the quality and taste will never come close to your own homemade bread. Imagine the smell of warm pita bread with zaatar filling your house! I can promise you that when your family and friends discover your secret, the breads you bake are guaranteed not to last longer than a few hours. One of the greatest advantages of Middle Eastern br...

Ingredients: * 1 package Dry Yeast * 1/4 cup Water * 2 1/4 cupsWarm water * 6 tablespoons olive oil, + extra for pans * 6 cups Flour * 1 teaspoon Salt Directions: Dissolve yeast in warm water (1050F is perfect). Let it sit for two minutes. Add the rest of the ingredients and mix well. Turn out onto board and knead for ten minutes. Place back in bowl covered with a damp towel and let rise 30 to 40 minutes. Divide dough into 3 parts and place in 3 olive-oiled pie pans. Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh roun...

Take 1 stone of wheat meal (granulated is best); put your flour in the basin or mixing bowl, and make a hole in the centre of the meal: dissolve 2 ozs. of yeast in a gill and a half of water, about 90° Fahr.; pour the yeast and water into the hole, and mix in as much of the meal as will make a soft batter; cover it up, and when it is ready (which you will know by its having a nice cauliflower top), add 2 1/2 ozs. of salt, and sufficient water, at a temperature of say 80° Fahr., and mix all lightly into a nice mellow dough; put it past, with a cover over it, till you see it commence to rise; th...

BREAD AND CAKE MIXERS. Where baking is done for only a small number of persons, bread and cake mixers are not indispensable, but they save much labor where baking is done on a large scale. It is comparatively easy, for instance, to knead dough for three or four loaves of bread, but the process becomes rather difficult when enough dough for eight to sixteen loaves must be handled. For large quantities of bread and cake, mixers, when properly used, are labor-saving. In addition, such devices are sanitary, and for this reason they are used in many homes where the bakings are comparatively small. ...

The Sunbeam 5891 is a cheap bread machine which looks nice and comes with enough cycles to keep all but the most serious bread makers happy. It's easy to use and can produce nice loaves of bread; however, it does have some problems. Whether you want to buy one will depend on how big a deal you think they are. The overall look of the Sunbeam bread maker is pleasing and it comes with enough features and at a price tag that makes buying it an attractive proposition for many. First off, its footprint is actually smaller than other, more expensive models, like the Breadman bread machine. It me...

In addition to the cereals that have already been discussed, macaroni and foods of a similar nature are entitled to a place in this Section, because they are made from wheat flour and are therefore truly cereal products. These foods, which are commonly referred to as ITALIAN PASTES, originated in Italy. In that country they were made from a flour called semolina, which is derived from a native wheat that is very hard and contains more protein than is required for the making of ordinary dough mixtures. Later, when the manufacture of these foods was taken up in the United States, the flour for t...

An introduction into making especially effective buoyant hook baits for catfish and carp: As you are rolling all your paste into balls before boiling as you would to make boiled carp or catfish baits, put aside, maybe 50 paste dough pieces, for use as ‘buoyant’ hook baits; these are excellent great for specially attractive purposes! They can be great fished on their own over weed or silt, or as a ‘snowman’ when used on the hair or hook with a normal sinking boilie, or used on a variety of hook rigs from the water surface, at mid – water, or on and just off the bottom etc; in fact ev...

Many Americans view themselves as healthy eaters and, according to a recent survey on the subject, 45 percent say they adhere to a healthy diet. But there may only be a grain of truth to that self-reported percentage. On the first anniversary of the 2005 Food Pyramid recommendations from USDA, statistics show that Americans have been slow to heed this advice. Only 10 percent actually eat the recommended three servings of whole grains per day. The Whole Grains Council calls this the "Whole Grains Gap." Fortunately, the rapidly growing awareness of the importance of whole grains is s...