Oh the smell of frying bacon.....

My One Weakness

Hard Worker

Glory in the Making

Glory in the Baking

The Grand Finale

The Recipe:

Bacon Cheddar Chive Scones (from King Arthur Flour)

2 cups (8 1/2 ounces) King Arthur  Unbleached All-Purpose Flour or Perfect Pastry Blend
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold  butter
1 cup (4 ounces) very coarsely grated or  diced cheddar cheese
1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the  green part, 3/4 ounce)
1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream, or enough to make the dough cohesive 

(I used 1/2 cup buttermilk and 1/4 cup skim milk)

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

1) Whisk together the flour, salt, baking powder, and sugar.

2) Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.

3) Mix in the cheese, chives, and bacon until evenly distributed.

4) Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.

  
5) Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet.

6) Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.

7) Brush the scones with a bit of cream; this will help their crust brown.

8) Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature. 

Enjoy!

Irish

Morning Time Bread

We get up early to get to school and work.  My son is usually watching Wild Kratts on PBS when I sit down with him for a few minutes.  This morning was no different.  They were learning about Draco lizards, which can glide through the air.  I leaned in to give the sleepy boy a kiss good morning and he says "Mama, why do you smell like buttered toast?  I would like some buttered toast.  Just like you smell."


I don't actually smell like buttered toast, but I had just eaten some.  :)  I make my own bread, so we are rather fond of buttered toast in the morning (and Morello Cherry Jam, which tastes like Cherry Pie to me.)  It's a crazy easy bread recipe too, with no kneading.  I originally learned it from Sami at My Barefoot Farm.  I'm still playing around with it and have successfully made it several times, in different ways.  So far, my favorite is to make a loaf of bread, instead of rounds.


Here's the basics:


2 packs Active Dry yeast
1 1/2 tablespoons kosher salt
3 cups warm water
6-6 1/2 cups flour


In a big bowl (I use a clear glass bowl so I can watch it rise.), mix the yeast, salt and warm water together.  Just kind of swish it around and the yeast will dissolve.  Then mix in the 6+ cups flour.  (I find the extra half cup to be a bit much, but the air is very dry this time of year.)  It will look kind of sloppy and maybe a little wet and floury, but that's okay.  Cover it.  (I use saran wrap).  Let it sit until it doubles in size.  Preheat the oven to 425 degrees.  Butter a loaf pan and take about half the dough out of the bowl (it will be slightly "goopy") and put it in the loaf pan.  (You can refrigerate the rest of the dough.)  Let it rise again, pop it in the oven, and bake for 25 minutes or so.  (Tap it on the bottom with a butterknife handle.  If it sounds hollow, it's done.)  Let it cool for a few minutes, take it out and place it on a cookie rack to cool. 


This makes a dense loaf, but it is very good.  I will post pictures of how to make rounds with the same dough, but I will take pictures as I go so you can see what all is going on.  Don't get frustrated if it doesn't work out just right.  It will still taste good.  I tried to make rounds once and they came out like thick frisbees.  It was really dense, but also really good.  It made good hearty toast to go with some Camp Stew.  (Another one of my favorites I will be sharing with you at some point!)


Coming up, I will show you what I did this weekend (with pictures!)- dyeing silk scarves and making homemade frozen burritos.  Stay tuned and enjoy the buttered toast while you wait.

Irish