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Bread / Biscuit Recipes




1 1/2 c Slightly warm water
1 1/2 ts Instant yeast
1 tb Oil
1 tb Sugar
2 ts Malt powder or syrup
2 ts Kosher salt 4 1/2 1/2 cups bread flour; preferably unbleached , (up to 5)

Kettle Water
6 qt Water
2 tb Malt syrup
1 ts Kosher salt
Cornmeal for sprinkling; (optional)

Whisk together water, yeast, oil, sugar and malt. Stir in one cup of flour, then salt, then most of remaining flour. Knead 10-12 minutes to make a very stiff dough. Cover and let dough rest on a board about 10 minutes.

Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with corn meal. Fill a large soup pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil. Preheat oven to 450 degrees F.

Divide dough in 10 to 12 sections and form into 10 inch long strips. Roll the ends together to seal and make a ring. Place on a very lightly floured surface near your stove. Let bagels rest 15 to 20 minutes. Bagels should have a 'half proof' - they should rise halfway or appear puffy.

Prepare two more baking sheets. Line one with a kitchen towel, the other with parchment paper which has been sprinkled with cornmeal (optional). Reduce water to simmer and add bagels a few at a time. Allow to come to surface and simmer thirty seconds. Turn over and cook other side about 45 seconds (total 1 1/2 minutes). Place on prepared, towel-lined baking sheet. Leave plain or sprinkle on topping of choice.

Place in oven, reduce heat to 425 F. and bake until done, about 17-22 minutes, turning bagels once, when almost baked. If you have a baking stone, finish bagels on the stone directly. Yield: 10 to 12 bagels.

Topping variations: (Sprinkle on after bagels have been boiled and are on baking sheet)

Sesame seeds Poppy seeds Dry or rehydrated garlic granules Dry or rehydrated onion flakes Minced fresh garlic Minced fresh onions Caraway seeds Coarse salt

The 'everything' bagel: Sprinkle on to taste a variety of toppings including: minced onion flakes, poppy seeds, granulated garlic, and coarse salt.

Adjuncts to dough: Frozen chopped or dried cranberries (1 cup) Frozen or dried blueberries (3/4 cup) Dried cherries (3/4 cup) Granola (1/4 cup) Extracts (such as maple) (l tsp.) Nuts and seeds (1/4 cup) Citrus zest (1-2 tsp.) Miniature chocolate chips (1/4 cup) Shredded cheddar cheese (about l cup) Fresh herbs (1-3 tsp.) Replace some of the flour for oat bran, wheat bran, cornmeal, kamut, spelt, etc.

Basque Beer Bread

3 c Whole wheat flour
1 1/2 c White flour
1/2 c White cornmeal
1/2 c Bran
5 1/2 ts Baking powder
1 1/2 ts Baking soda
1/2 ts Sugar
1 12 oz. bottle dark ( or Stout) beer
1/2 c Warm water
1/3 c Vegetable oil

Dump ingredients in a bowl and add one 12 oz. bottle dark ( or stout) beer and 1/2 cup warm water. Stir in 1/3 cup vegetable oil and mix until dry ingredients are moistened. Pour batter into well-oiled Dutch oven and bake, covered, in preheated F 350 oven for 35-40 minutes.

Basque Sheepherder's Bread

3 c Hot Water
1/2 c Butter
1/2 c Sugar 2 1/2 ts Salt
2 pk Yeast 9 1/2 c Flour; Approximate
Salad oil

In bowl, combine hot water, butter, sugar and salt. stir until butter melts and let cool to warm. Stir in yeast and cover and let yeast get bubbly, about 15 minutes. Add 5 cups flour and beat with heavy duty mixer or wooden spoon to form a thick batter. With spoon, stir in enough remaining flour ( 3 1/2 cup ) to form a stiff dough.. turn out to floured board and knead smooth and elastic about 10 minutes. Turn dough over in a greased bowl and cover and let rise double in a warm place. ( 1 1/2 hrs ) . Punch down and form into a smooth ball.

Cut a circle of foil to cover bottom of dutch oven. grease insides of dutch oven and underside of lid with salad oil. Place dough in pot and cover with lid. Let dough rise in a warm place until dough pushed up lid about 1/2 inch.( about 1 hour but watch closely ). Bake covered with lid, in 375 oven for 12 minutes. Remove lid and bake 30 to 35 minutes or until loaf is golden brown and sounds hollow. Remove from oven and turn out onto rack ( you may need a helper ) makes 1 very large delicious soft white bread.

If you can wait till its warm, use a long bread knife to cut this delicious bread.


2 c Flour
1/2 ts Salt
3 ts Baking powder
4 tb Solid shortening
1 c Milk (diluted canned ok)

Blend flour, salt, baking powder and mash in shortning with a fork until crumbly. Add milk and stir until the dough sags down into trough left by spoon as it moves around the bowl.

Turn dough out on a floured surface, knead for 30 seconds, pat out gently until it is 1/2 inch thick. Cut with a round cutter or pinch off pieces of dough and form by hand.

Put bisquits into a greased Dutch Oven, cover, and bury in bright coals for 5 or 10 minutes or until golden brown.

Blackberry Dumplings

1 qt Fresh or frozen (loose-pack) blackberries
1 c Plus 1 tablespoon sugar,
1 Divided 3l4 teaspoon salt, divided
1/2 ts Lemon extract
1 1/2 c All-purpose flour
2 ts Baking powder
1/4 ts Ground nutmeg
2/3 c Milk
Cream or whipped cream, optional

In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer for 5 minutes. Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed. (Dough will be very thick.) Drop by tablespoonfuls into six mounds onto hot blackberry mixture cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. Spoon in-to serving dishes. Serve with cream or whipped cream if desired.

Bread Dumplings (Sourdough)

2 c Sourdough batter; proofed
1 c Milk
3 lg Eggs
6 c Flour, all-purpose
2 tb Baking powder
1 1/2 ts Salt
6 Toast slices; cut in cubes

In a very large mixing bowl combine flour, baking powder, salt and toast cubes; mix well. In a medium bowl beat eggs slightly; add sourdough batter and milk. Stir until well combined. Pour batter mixture into flour mixture and mix dough until smooth. Divide dough into four equal pieces and shape each piece into small rectangular loaves. Set on wax paper, cover with plastic wrap and then a dish towel. Allow dough to rest for at least 1 hour. Prepare a large Dutch oven by placing a vegetable steamer inside and add water until it comes to just below the steamer. Cover and bring to boil. Reduce heat but it must be high enough to create steam. Place 1 or 2 (depending on size as loaves will better than double in size) loaves unto steamer and for about 20 minutes or until a toothpick inserted into center of loaf comes out clean. Four loaves is enough for about 12-16 servings. Note: Dumplings may also be boiled, in which case you must cut each loaf in half; however steaming produces larger and lighter dumplings. If you wish you may refrigerate dumplings until cold carefully slice and wrap in plastic wrap then foil and freeze.

Camp Biscuits

2 c Self-rising flour
1/4 c Butter-flavored Crisco; butter or other shortening
3/4 c Milk

Cut in shortening into the flour. Mix in the milk and knead and roll out on floured board. Cut biscuits with a cup. Place in a greased pan that will fit into a preheated Dutch Oven. (Cast Iron best). Set Dutch oven on a small pile of coals. Put 3 or 4 small stones in the bottom of the Dutch oven to place the pan of biscuits on. Put lid on, place coals on lid and bake about 8-10 mins. or until lightly browned.

Canadian Bagels

4 c Sifted flour;, up to 5
1 Tblsn yeast
2 ts Salt
1 1/2 c Hot tap water
1 Egg white
3 Tblsns cold water
Poppy or sesame seeds

Combine 4 cups of flour with yeast and salt. Mix until yeast is uniform throughout. Add 1.5 cups of hot water and need the dough for 5 minutes using the remaining 1 cup of flour (if necessary). Make into a large ball and let rise for 10 min. Separate the dough into 8 pieces and poke a small hole and begin to shape into a bagel. Let the bagels rise for 20 min. Fill a skillet with 1.5 to 2" of water and let the bagels simmer in the water for 7 min (you can also use a dutch oven for this). Transfer to a cookie sheet. Combine egg white and cold water and brush on bagels. Sprinkle poppy or sesame seeds. Bake in a preheated oven for 30 min at 375º.

Caramel Dumplings

1 c Granulated sugar
1/4 c Margarine or butter
1 c Granulated sugar 2 1/2 c Water
1 ts Vanilla extract
2 c Bisquick Original or Reduced Fat Mix
2/3 c Milk

Heat 1 cup sugar in 5-qt Dutch oven over medium heat, stirring occasionally, until melted. Cook, stirring constantly, until sugar is completely dissolved. CAREFULLY add butter, 1 additional cup of sugar and the water. (Mixture will harden) Continue cooking, stirring constantly with a wooden spoon, until the sugar is totally dissolved. Heat to boiling; reduce heat, add vanilla extract. Simmer 5 minutes.

Mix Bisquick and milk until soft dough/batter forms. Drop by rounded tablespoonfuls into BOILING syrup. Cover tightly; reduce heat. Cook over low simmering heat for 15 minutes. DO NOT REMOVE COVER while cooking. Serve warm and, if desired, with whipped cream.

Cheese Mexican Hush Puppies

3/4 c Yellow cornmeal
1/2 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1/8 ts Red pepper
1 c Shredded Monterey Jack cheese
1 cn Chopped green chiles (4oz), drained
1 tb Minced onion
1 Egg
1/2 c Milk
Vegetable oil

Combine first 8 ingredients in a large bowl; make a well in center of mixture. Combine egg and milk; add to dry ingredients, stirring just until moistened. Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 deg. Carefully drop batter by rounded tablespoonsful into hot oil. Fry a few at a time 3 to 4 minutes or until golden brown, turning once. Drain on paper towels. Serve immediately. Yield: about 2 dozen.

Chicken Dumplings

3 c Flour
1 ts Baking powder
1/2 ts Salt
3 Eggs, beaten
1/4 c Milk

Mix all ingredients well. POur out onto well floured board. With rolling pin, roll out 1/2 batter at a time. Cut into 1 inch squares. Drop one at a time into 2 quarts of boiling chicken broth in a 4 quart Dutch oven. Cook 20 minutes.

Chuck Wagon Biscuits

2 pk Yeast
1 c Warm water
2 c Buttermilk
3/4 c Oil
3 tb Baking powder
7 c Flour
1 ts Salt
1/2 ts Soda
3/4 c Sugar

Mix yeast with water until dissolved. Add buttermilk and oil to yeast mixture. Combine dry ingredients and add to liquid ingredients. Mix and knead until smooth. Pinch off dough the size of eggs and shape into balls. Place close together in a well greased large preheated Dutch oven over coals. Cover with flanged lid and spread a thin layer of coals on top. Cook until light and well browned on top. (425ø oven temperature).


2 1/2 c Flour, self-raising
1 t Salt
1 t Butter
1 t Sugar
1 c Milk (or use about 1/2 C of powdered milk and about 1 C water)

Preheat oven to 350 degrees F. Mix together the dry ingredients and the butter. Add the liquid and mix well. Knead for about 5 minutes (if you don't know about kneading, look in a good cookery book with plenty of pictures, it's difficult to describe in words).

Shape into a flattened ball and place on a greased and floured baking sheet or in a greased and floured round cake tin (I recommend the latter, about 7 or 8 inch diameter, as it gives a better shape). Bake for 30 minutes. Use a Dutch oven if you are cooking in an open fire, and use your experience as to cooking time.

Serve in moderately thick slices while still fairly hot. I'm told that golden syrup (a treacle-like substance made as a by-product of cane sugar refining) is the traditional thing to spread on it, and that goes well. Jam is good, too.

Dumplings For Chicken and Dumplings

Recipe from 1904.
Serves 6
3 c Flour
1 t Baking powder
1/2 t Salt
3 ea Eggs, beaten
1/4 c Milk

Mix all ingredients well. POur out onto well floured board. With rolling pin, roll out 1/2 batter at a time. Cut into 1 inch squares. Drop one at a time into 2 quarts of boiling chicken broth in a 4 quart Dutch oven. Cook 20 minutes.

Egg Dumplings

8 c Water
1/2 ts Salt
3 Eggs, well beaten
1/2 c Water
2 c Flour
1 ts Salt

Heat 8 cups water and 1/2 t salt to boiling in Dutch oven. Mix eggs, 1/2 cup water, flour and 1 t salt. Drop dough by teaspoonfuls into boiling water. Cook uncovered 10 minutes, stirring occasionally; drain. (Dumplings will be chewy, not fluffy.)

Fritter Batter

1 c All-purpose flour*
1/2 c Milk
1 ts Baking powder
1 ts Salt**
1 ts Vegetable oil
2 Eggs

Or Thin Batter
1 c All-purpose flour*
1 c Milk
1/4 c Vegetable oil
1 ts Baking powder
1/2 ts Salt**
1 Egg

Prepare food to be fried. Thaw frozen foods completely before frying. Dry food completely before dipping into batter. Use Fritter Batter with chopped or shredded foods; use Thin Batter when you want to retain shape of food.

Heat vegetable oil (2 to 3 inches) in deep fryer or Dutch oven to 375F. Beat batter ingredients with hand beater until smooth.

Fritters (chopped cooked shrimp or fully cooked smoked ham; cubed luncheon meat; corn; chopped apple or banana; pineapple cubes): Stir about 1 cup food into Fritter Batter;

*IF using self rising flour, omit baking powder and salt. **If adding salted foods to the batter, omit salt.

drop by level tablespoonsful into hot oil. Fry until completely cooked about 5 minutes; drain.

Deep-fried Foods (whole shrimp, scallops, oysters, fish fillets, partially cooked chicken pieces, cutlets; eggplant slices, cauliflowerets, onion rings, zucchini slices; pineapple slices banana quarters, apple slices, apricot halves): Coat food with flour; dip food into Thin Batter with tongs or fork, allowing excess batter to drop into bowl. Fry in hot oil until golden brown; drain.

Fruit and Carrot Breakfast Bread

4 c Pancake mix
4 ts Cinnamon
1 c Raisins -- golden preferred
1/2 c Dried apples -- chopped
1 c Almonds -- chopped
1 c Coconut -- shredded
1/2 pk Dry scrambled egg mix
4 c Shredded carrots
1 c Oil or Margarine
2 ts Vanilla -- optional
1 c Honey -- or sugar 1 1/4 c Water

mix the pancake mix, cinnamon, raisins, dried apple pieces, almonds, coconut, and scrambled egg mix. Out into a zip lock gallon bag. Add Sugar if using it instead of honey.

Peel and shred carrots to approximate 4 cups (a little more or less does not make much of a difference). Pack carrots into a zip lock bag.

If using oil and honey, pre-measure into a 1pint plastic bottle with the vanilla.

At the campsite:

If using margarine melt it in a small container made of aluminum foil

Add the oil-honey (if using it), carrots, and water to the dry mix and mix well. If there is liquid with the carrots add it to the dry mix too.

Put into a lightly oiled dutch oven and bake 25-35 minutes with about 20 pieces of charcoal on the top and 10-15 on the bottom. Check after 15-20 minutes.

Gluten Free Steamed Apricot Bread

3/4 c Rolled oats
2/3 c Brown rice flour
1/4 c Amaranth flour
1 ts Baking soda
1/2 c Almonds
3/4 c Boiling water
1/3 c Molasses or honey
1/2 ts Pure almond extract
1/2 c Dried apricots

In a large bowl, combine the oats, rice flour, amaranth flour and baking soda. Grind the almonds to a fine powder in a blender. Gradually add enough water to bring the level up to 1 cup. With the machine running, add the molasses or honey and almond extract. Add the apricots and process with a few on/off turns to chop them; do not puree. Pour the liquid mixture into the flour bowl. Stir to mix. Turn out into an oiled 1 qt. mold or 1 lb can. Cover with a square of wax paper or foil (shiny side down); tie wax paper securely with a piece of string. Place the mold on a wire rack in a Dutch oven or large stockpot. Add enough boiling wate to the pot to come halfway up the sides of the mold. Cover the pot tightly, and steam the bread over med-low heat for 2 hours Do not remove the cover during the cooking time. Remove the mold from the pot. Cool the bread in the mold for 15 min, then turn out onto a wire rack to cool completely. For best results, slice with a serrated knife. Variations: Replace the rice flour with 1/3 c rice polish and 1/3 c rice bran. You can also replace the amaranth flour with either 1/4 c soy flour, 1/4 c white buckwheat flour or 1/4 c ground sunflower seeds.

Gravy (To Go with Dutch Oven Biscuits)

1 1/2 lb Sausage
2 c Flour
4 c Milk
2 c Water
Salt and pepper

Brown sausage in dutch oven. Add milk and while milk is still cool, mix flour and water thoroughly and add to milk. Stir constantly as it thickens to desired texture. Salt and pepper. Serve over biscuits.

Irish Soda Bread

2 1/2 c Milk
2 T White vinegar
4 c Whole wheat flour
1 c All-purpose white flour
1/2 c Rolled oats
1 ts Baking soda
2 ts Salt

Preheat the oven to 375 degrees F, or preheat the dutch oven, top and bottom.

Put the milk in a small bowl. Stir in the vinegar and mix to make the milk sour; set aside. In a large mixing bowl, mix together the whole wheat flour, white flour, oats, baking soda, and salt. Add the soured mixture to the flour mixture and stir until all the dry ingredients are moistened. Place the dough on a floured board and lightly knead about ten times, until the dough is smooth.

Form the dough into a 9-inch round loaf, place it on a cookie sheet or in a preheated dutch oven, and with a sharp knife, mark the top of the loaf with an X, cutting the dough about 1/8 inch deep. Bake for 50 to 60 minutes, or until the bread is brown and sounds hollow when tapped.

Cool and serve.

Mexicalli Puff Appetizers

1 c Flour,All-Purpose
3/4 c Cornmeal,Yellow
3/4 ts Chili Powder
1/2 ts Salt
Vegetable Oil

Mix flour, cornmeal, chili powder and salt in bowl. Add 1/2 cup water gradually; mixing until flour mixture is moistened. Turn dough onto floured cloth-covered board. Knead until smooth. Divide dough into 12 balls; cover with plastic wrap and set aside for 30 minutes. Heat oil (2-3 inches) in deep fryer or dutch oven to 400 degrees. Roll each ball into paper-thin rounds. Fry until golden brown, turning once, about 1 1/2 minute on each side. Drain well. Good served with Beer and Cheese soup.

Peppery Hush Puppies

2 c Cornmeal
1/2 c Pancake mix
1 ts Baking powder 2 1/2 ts Sugar
1 ts Salt
1/2 c Diced onion
1/2 c Diced green pepper
2 ea Jalapeno peppers; seeded and diced
1 ea Egg
1 c Buttermilk
2 tb Vegetable oil
1/8 ts Hot sauce
Vegetable oil

Combine first 8 ingredients in a medium bowl; stir well. Add egg and next 3 ingredients, and stir well. Pour oil to a depth of 2 to 3 inches into a Dutch oven or heavy saucepan. Heat to 375 F. Carefully drop batter by rounded tablespoonfuls into oil; cook only a few at a time, turning once. Fry 1 to 2 minutes on each side or until hush puppies are golden brown. Drain on paper towels and serve immediately.

Spatzle (little German Noodle Dumplings)

2 Eggs; beaten
1/4 c Milk or water
1 c All-purpose flour
1/2 ts Salt
1 ds Pepper
2 qt Water*
1 ts Salt
2 tb Butter or margarine; melted

Mix eggs, flour, 1/2 teaspoon salt and the pepper. (Batter will be thick.) Heat water and 1 teaspoon salt to boiling in Dutch oven. Press batter through colander (preferably one with large holes), a few tablespoons at a time, into boiling water. Stir once or twice while boiling to prevent sticking.

Cook until dumplings rise to surface and are tender, about 5 minutes; drain. Pour butter over dumplings. Serve with meatballs, chicken

* Beef or chicken broth may be used in place of the water.

Varenyky (Filled Dumplings)

5 c Unbleached All-Purpose Flour
1 ts Salt
2 tb Butter
1 c Evaporated Milk; NOT Condensed Milk
1/2 c Water, As Needed

Combine the flour and salt in a large bowl, forming a well in the middle. Add the butter and milk and mix lightly until the flour is absorbed. (Add a little warm water as needed.) Knead until the dough sticks together, cover and allow to rest for a few minutes, then knead until smooth. Cover and set aside. (This dough should be somewhat soft, since more flour will be added as the dough is rolled out.) Or, in a processor, combine the flour, salt, and butter, stirring a few times, then with the machine running, add liquids until a ball forms. Allow to rest for a few minutes and then process until smooth. Place the dough in a lightly oiled bowl, turn, and cover for about 30 minutes. (It may be wrapped in plastic and refrigerated for a day or so, brought to room temperature and then rolled out.) Place a fourth of the dough on a floured work surface, re-covering the rest of the dough. Roll into a circle, starting at the center and rolling outwards to maintain an even thickness, turn over and again from the center, roll the dough out to about 1/8-inch thickness. Run a hand under the bottom to loosen it. With a 3-inch biscuit cutter or wine glass, cut into rounds. When done cutting, place 1 Tb of the filling on one side of each, flipping the other half over the top and sealing with your fingers or a fork. Make sure each is sealed or the filling will come out when cooked. Place each of the dumplings on a floured cookie sheet, keeping the dumplings covered with a towel. Repeat with the remaining dough, saving the scraps until last. Use as little flour as possible in this process or the scraps will be come tough and heavy. Gently drop 12 to 15 varenyky into 3 quarts of boiling water, in a large wide pot or Dutch oven. Do NOT overcrowd. Stir and cook for about 3 to 4 minutes. Drain in a collander and place on a lightly oiled cookies sheet, shaking to coat with a thin film to prevent sticking. Do NOT pile the dumplings on top of each other as this distorts their shape. If the varenyky are to be frozen, remove with a slotted spoon when they float to the top. DO NOT overcook.

To freeze: place in the freezer on an oiled cookie sheet when tepid (lukewarm). When they are rigid, store in tightly sealed plastic bags.

To server: Varenyky may be poached, pan-fried or steamed, served as an accompaniment or meats or served with sour cream, chopped sauteed onions or fried bacon with a little bacon fat.