Breads, Small

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Sourdough Biscuits
Cook Time
15 mins
Total Time
40 mins
Course: Bread
  • cups bleached all-purpose flour OR self-rising flour
  • 1 Tbs baking powder omit if using self-rising flour
  • ¼ tsp baking soda
  • 1 tsp Kosher salt omit if using self-rising flour
  • 6 Tbs unsalted butter cold and cut into cubes
  • 1 cup mature sourdough starter at 100% hydration chilled
  • ¼ cup whole milk more or less as needed
  • 1 Tbs melted butter for brushing
  1. Preheat oven to 450° F. Lightly butter the bottom of a 10-inch cast iron skillet.

  2. In a bowl, whisk together flour and baking powder, baking soda, and salt (if using self-rising flour, omit the baking powder and salt). If it’s particularly warm in your kitchen you can chill the bowl and flour mixture before continuing.

  3. Add cold cubed butter and cut in with a pastry blender or two knives until butter forms pea-sized pieces coated in flour.

  4. Add sourdough starter and 2 tablespoons of milk and mix with a fork until dough starts to come together in a shaggy dough. If dough seems particularly dry (this will depend on the maturity/hydration of your starter), you can add more milk as needed. I found about 1/4 cup of milk was just about right.

  5. Knead and fold the dough in the bowl a few times to incorporate any remaining dry crumbs (just until it comes together, you don’t want to overwork it).

  6. Turn dough out onto a work surface. Press into a circle about 1 inch thick.

  7. Cut into rounds using a 2¼ to 2½-inch circle cutter or biscuit cutter. Dip your cutter in flour then press it straight down into the dough and lift back up without twisting (twisting will ‘seal’ the layers and prevent the biscuit from rising properly). Evenly space in prepared cast iron skillet.

  8. You can press the scraps of dough together once more and cut a few more biscuits from this, just know these re-rolled biscuits won’t rise quite as high.

  9. Brush tops of biscuits with milk.

  10. Bake for about 15 minutes or until tops of biscuits just start to turn golden brown.

  11. Remove from oven and immediately brush with melted butter; serve warm.

Rolled Biscuits

Cut recipe in half for two people.

Course: Bread
  • 2 Cups Flour
  • 3 tsp Baking powder
  • 1 tsp Salt
  • 6 T Shortening
  • 2/3 Cup Milk
  1. Combine flour, baking powder and salt in bowl.

  2. Cut in shortening to corn meal texture.

  3. Add milk, mix lightly, form into a ball, turn out on floured board and knead 8-10 times.

  4. Roll to 1/2″ think, cut with floured cutter. Tertiary with scraps. 

  5. Bake on ungreased sheet at 425° 12 minutes.

Recipe Notes

Half recipe:

1C flour

1 1/2 t baking powder

1/2 t salt

2-3 T shortening

1/6 C milk


Celsius 220°

Servings: 15
Author: Army
  • 2 cup flour
  • 3 tsp baking powder
  • 4 tbsp shortening or butter
  • ¼ tsp salt
  • 5/8 cup milk
  1. Pre-heat oven to 475°

  2. Sift flour, baking powder and salt

  3. Measure oil and milk into cup but don't stir. Add all at once to flour mixture

  4. Stir with fork until mixture leaves side of bowl and forms ball

  5. Knead 10 times

  6. Roll out ¼" thick and cut with floured glass or biscuit cutter

  7. Bake 10–12 minutes

Easy Soft Breadsticks
Prep Time
10 mins
Course: Bread
Author: Sara
  • 1 1/2  cups flour
  • teaspoons sugar
  • 1 1/2  teaspoons baking powder
  • 1/2  teaspoon salt
  • 2/3  cup milk
  • tablespoons butter melted
  • teaspoons sesame seeds
  1. Mix flour, sugar, baking powder and salt.
  2. Slowly add milk to form a soft dough.
  3. Knead on a floured surface 4 times.
  4. Roll into 10 inch by 5 inch rectangle.
  5. Cut into 12 sticks.
  6. Put butter in 13×9 baking dish.
  7. Roll breadsticks in butter.
  8. Sprinkle with sesame seeds.
  9. Bake at 425° for 16 minutes, or until golden
Recipe Notes


Crunchy Breadsticks

Tip: Before baking, roll the breadstick dough in grated Parmesan or a fragrant herb, such as chopped rosemary.

Course: Bread
  • 1 1/4 ounce package  active dry yeast
  • 1 teaspoon sugar
  • 2 1/2 cups flour
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon table salt
  • Coarse salt for sprinkling
  1. In a large bowl, combine the yeast, sugar and 1 cup lukewarm water (105 to 115° F). Let stand for 5 minutes until bubbly.

  2. Stir 1 1/2 cups flour, 2 tablespoons olive oil and the table salt into the yeast mixture. Stir together with a wooden spoon or beat with an electric mixer until the dough is shiny and elastic, 3 to 5 minutes. Add the remaining 1 cup flour and mix until incorporated. Turn the dough out onto a lightly floured work surface, cover with an inverted bowl and let stand for 15 minutes. On the lightly floured work surface, knead the dough until smooth and springy, 5 to 10 minutes. Place the dough in a large bowl, cover with plastic wrap and let rise until puffy, about 45 minutes.
  3. Preheat the oven to 350°. Drizzle the remaining 4 tablespoons olive oil over 2 baking sheets. Divide the dough into 4 equal pieces, then cut each piece again into 4 equal pieces to make a total of 16 pieces. On a lightly floured work surface, using floured hands, stretch and roll each piece of dough into a 15-inch-long breadstick. Place the breadsticks about 1/2 inch apart on the prepared baking sheets. Roll the breadsticks in the olive oil on the baking sheets to coat and sprinkle with the coarse salt. Bake until golden and crisp, about 30 minutes. Transfer the baking sheets to a rack and let the breadsticks cool completely.

Recipe Notes

March 2012


Soft Breadsticks
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Bread
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 3 tablespoons butter or margarine melted
  • 2 teaspoons sesame seeds
  1. In a small bowl, combine flour, sugar, baking powder and salt. Gradually add milk and stir to form a soft dough. Turn onto a floured surface, knead gently 3-4 times. Roll into a 10-in. x 5-in. x 1/2-in. rectangle; cut into 12 breadsticks. Place butter in a 13-in. x 9-in. x 2-in. baking pan. Place breadsticks in the butter and turn to coat. Sprinkle with sesame seeds. Bake at 450° F for 14-18 minutes or until golden brown. Serve warm.
Recipe Notes

March 2012


English Muffin Bread
We’ve taken our favorite English muffin recipe and translated it into a simple bread recipe that toasts and tastes like English muffins but with half the work. We prefer bread flour in this recipe for its stronger gluten proteins, which give this loaf a chewy yet light consistency. Bread flour also has the ability to absorb more water than AP flour, an important aspect since this is a fairly wet and sticky batter/dough. The resulting crumb has a solid structure and consistent holes.
Author: Cook’s Country
  • Cornmeal
  • 5 cups (27 1/2 ouncebread flour
  • 4 1/2 teaspoons instant or rapid rise yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 3 cups whole milk heated to 120 degrees
  1. Grease two 8½ by 4½ inch loaf pans and dust with cornmeal. Combine flour, yeast, sugar, salt, and baking soda in large bowl. Stir in hot milk until combined, about 1 minute.
  2. Cover dough with greased plastic wrap and let rise in warm place for 30 minutes, or until dough is bubbly and has doubled.
  3. Stir dough and divide between prepared loaf pans, pushing into corners with greased rubber spatula. (Pans should be about two thirds full.) Cover pans with greased plastic and let dough rise in warm place until it reaches edge of pans, about 30 minutes. Adjust oven rack to middle position and heat oven to 375 degrees.

  4. Discard plastic and transfer pans to oven. Bake until bread is well browned and registers 200 degrees, about 30 minutes, rotating and switching pans halfway through baking. Turn bread out onto wire rack and let cool completely, about 1 hour. Slice, toast, and serve.

Recipe Notes

April 2012

Green Tomato Bread
makes two loaves
Author: Andrea
mix together wet ingredients:
  • 1 c oil
  • 3 eggs
  • 2 c (or less) sugar
  • 2 t vanilla
  • 2 c pureed green tomatoes
mix together dry ingredients:
  • 3 c flour
  • 1 t baking soda
  • 1/2 t baking powder
  • 1 t salt
  • 1/4 t cloves
  • 1/4 t nutmeg
  • 2 t cinnamon
  1. Combine wet and dry and stir until just moistened.
  2. Pour into two greased loaf pans and bake at 325 for 1 hour.
Recipe Notes

From Carolyn 10/2014 From Andrea 1/2014

Sara’s Soft Pretzels
Course: Bread
Author: Sara
  • 1 package yeast
  • 1 t honey
  • 2/3 C warm water
  • 2 1/2 C flour
  • 1 t salt
  • 2 T honey
  • 1 T olive oil
  • 1/4 C warm water
  • 1 C water
  • 1/8 C baking soda
  • melted butter
  • sea salt
  1. Dissolve yeast in water with honey. Let sit ~10 minutes until foamy. If your yeast doesn’t foam, it is dead; try again. Mix flour and salt in bowl, and make a well in the center. Add yeast, honey, and oil. Mix slightly and add remaining water. Stir until fully mixed and then knead on floured surface until a sticky dough forms. Let rise in warm place (in an oiled bowl if you likfor 1 hour or until doubled.

  2. Preheat oven to 230° C. Mix water and baking soda and set aside. Punch down dough and return to floured surface. Divide into 6-8 balls. Roll each ball into a long snake and shape into pretzels. Dip pretzels in baking-soda water and place on a greased cookie sheet. Bake 8 min. or until golden brown. Brush with butter and sprinkle with sea salt upon removal.

Recipe Notes

This is scaled down by 1/2 from the original; we didn’t really need 16 pretzels. I used 2 C white flour and 1/2 C wheat, and baked at 200° C. We sprinkled ours with poppy seeds and sesame seeds before baking.


May 2013