Any Home Bakers Here?

Just out of oven My usual Sourdough Honey Oat.
OUR FAVORITE. I think next bake will use smaller tins or just make two loaves? I prefer well rounded
loaves. Aria
 

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I have always been complimented on my pie crusts when I used this recipe.

Rich Pastry
Taken from Farm Journal's Country Cookbook

2 1/4 cups sifted flour
1 tsp. salt
1tbsp. sugar
3/4 cup vegetable shortening
1 egg yolk
1 tbsp. lemon juice
1/4 cup milk

Sift flour with salt and sugar. Cut in shortening until mixture resembles fine crumbles.

Beat together egg yolk and lemon juice. Blend in milk. Add to dry ingredients, tossing with fork into a soft dough.

Divide dough in half. Form each into ball. Flatten each on lightly floured surface. Roll to about 1/8" thickness. Use half for bottom crust and half for top crust.

Once the dough is divided and flattened, I put it in plastic bags and place in the refrigerator while I am preparing the filling
R2elk, THANKS so much. This is a keeper. Aria
 

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