1 1/2 c Rolled oats, ground 3/4 c Flour 1/2 ts Baking soda 1/2 ts Salt 1/2 c Buttermilk plus 2 tb 1/4 c Butter, melted Grind oats in blender or food chopper until crumbly. Measure all ingredients into large bowl. Mix together well to form stiff dough. Let rest 20 minutes. Divide into 4 equal ball shape pieces. Roll on lightly floured surface as thin as possible. Fry on hot greased skillet 350F turning to cook other side. When brown spots appear, it is ready. (May be rolled and cooked in the oven at 350F like crackers about 9 min.) Serve hot or cold buttered with choice of jams or honey. Yield 4 sheets Source: Company's Coming, Muffins & More by Jean Pare Shared by Elizabeth Rodier 6/93
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I was looking for a long time! A perfect dough recipe for croissants
I was looking for a long time! A perfect dough recipe for croissants
Ingredients: water - 200 ml (6.76 fl oz) milk - 200 ml (6.76 fl oz) salt - 5 g (0.18 oz) sugar - 60 g (2 oz) yeast - 10 g (0.35 oz) oil - 20 ml (0.7 fl oz) eggs - 2 pieces flour - 800 g (28.2 oz) TO LEAVEN 1 H soft butter - 280 g (10 oz) boiled condensed milk - 300 g (10.6 oz) eggs - 1 piece IN THE OVEN 180 °C (356 °F)/30 minutes
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Chocolate Danish Pastry Twists: Delicious every time! | Paul Hollywood's Easy Bakes
Following on from my Danish Pastry tutorial, here's how to follow that up to make stunning Chocolate twists. Enjoy!
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Focaccia - Flatbread Recipe | Easy and Delicious
This no knead focaccia bread recipe is perfect for making a simple yet delicious loaf. The caramelised garlic, fresh rosemary along with black olives and cherry tomato toppings creates a subtle flavouring whilst the olive oil makes the dough moist and springy.
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Healthy Breakfast Rye Flatbread
This Rye Flatbread is easy to make and it is healthy breakfast idea. Enjoy it with some butter and cheese while it´s still warm.
Check the full recipe from my blog:
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Focaccia with Sourdough Discard II Ingredients ???? II Discard Recipe II Focaccia Recipe
Here is my focaccia recipe using my sourdough discard. Homemade Italian bread that is simple to make, but the taste is superb! ???? Of course, you can always double or triple the recipe. ???? For this recipe, I used the one-week-old discard that I stored in the fridge. One to two hours before using, I let it sit at room temperature. My kitchen temperature is around 23C – 24C / 73F – 75F.
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You will need: 130g sourdough discard (100% hydration) 140g water 6g fine sea salt 15g olive oil 200g bread flour
Procedure: Let the sourdough discard sit at room temperature for 1 to 2 hours, depending on your kitchen temperature. If your discard is still active and bubbly, you can skip this step. In a bowl, add active sourdough discard, water, salt, olive oil, and flour. Stir until no dry flour is left. Cover and let it rest for 1 hour. Perform 3 times stretch and fold then cover and let the dough rest again every 30 minutes. After the last stretch and fold, transfer the dough into a baking dish lined with baking paper. Cover and place it in the fridge (5C/41F) overnight or up to 2 days. My baking dish size is 23cmx23cm or 9×9 inches. Take the focaccia dough out of the fridge and let it sit at room temperature for 1 hour to 2 hours. 30 minutes before baking preheat the oven (up and down heat) to 230C / 446F. Drizzle the top of the dough with olive oil, dimple the dough then add your toppings. Bake the focaccia for 25 to 30 minutes. Let the focaccia cool in the pan for 10 minutes.
Enjoy your warm Sourdough Discard Focaccia. ????
If you tried this recipe, please tag me on Instagram @fildankitchen to share your results. Thanks, and happy Sourdough baking! ????❤