A little about categorizing bread. Our system is not scientific by a long shot. We've placed them into table, flat, dessert, and fried. Table bread may include loaves of sandwich-type bread or something designed to serve as a loaf or dinner bun at the table. Flat is generally un-yeasted bread that is flat (duh!). Fried can be pan-fried or deep-fried. Dessert is for delectables such as banana bread. The words dressing and stuffing are interchangeable, depending where you live. Many will contain bread, others may not. This is dizzying.
2 (1/4 ounce) package dry yeast, dissolved in
1 cup warm water
7 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
4 teaspoons baking powder
1/2 cup sugar
2 cups buttermilk ( dry may be used after you add the water)
1/2 cup vegetable oil
In a large bowl dissolve the yeast in the warm water. In the same bowl mix all the rest of the ingredients. Let the bowl of dough sit for about 1/2 hour, but you do not have to--you can bake them right away. Roll to 3/4" thickness and cut with biscuit cutter. Make as many as you want; the rest can be saved for another time. Place on ungreased sheet and bake in 375 degree oven for 10-12 minutes. LEFTOVER DOUGH--store in refrigerator up to 2 weeks in an airtight container making sure there is enough room in it as it grows.
Peace At The Dinner Table - Good Food Has No Borders!
