- 11 hours ago
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Short filmTranscript
00:00here's what's happening on the ranch bread is in the spotlight with beautiful pimento cheese
00:08biscuits divined with sweet spicy butter then I'm making gorgeous garlic flatbreads from scratch
00:15turning bread crumbs into a heavenly coating for crisp breaded mozzarella that's a perfect
00:21snack or appetizer and finally baking yeasted white bread a superstar artisan easy homemade
00:29loaf it's all about delicious daily bread bread it's not just a food it's a way of life we absolutely
00:40love bread around here so I thought it'd be great for me to share some new favorites I've been making
00:45and I am going to start with a good one pimento cheese biscuits and I'm going to make a sweet and
00:52spicy butter to go with them they are amazing and so easy to throw together I'm just making the flour
01:00mixture now started with some all-purpose flour and added baking powder and baking soda and then
01:08sugar and salt couple of teaspoons of each and I'm using kosher salt but it works if you just want to
01:16use regular iodized salt too all right now of course the butter has to make a very big appearance and I
01:23have a whole bunch of frozen butter that I grated it's good to freeze the butter really solid and then
01:31it's easy to grate and this will help it work into the dough a little bit more easily and for the first
01:37addition of cheese I'm going to add a little bit of grated sharp cheddar and then I'm going to break out my
01:43pastry blender and I'm just going to keep working it together until the butter and cheese are totally
01:50mixed in with the flour I am actually heading to Bartlesville later today and I am going to give
01:57most of these biscuits to my dad I'll drop them off at his house for two reasons first of all I got my love
02:04of bread from my dad and my love of biscuits specifically he loves treats like this and the other reason I'm
02:12dropping them off with my dad is so I will get them out of my house because they are so delicious
02:17I can't resist them I mean they would not last the day they would not last the daylight if I kept them
02:26here basically you want to keep working the mixture until you don't see any big gobs of butter or cheese for
02:33that matter and I think we are looking good so I'll keep moving on I'm gonna add some buttermilk which I
02:41think makes for the best biscuits now I'm gonna add some chipotle peppers which add amazing flavor and a
02:51little bit of spice and then a jar of drained pimentos because this is pimento cheese biscuit dough
02:59and then another little handful of cheddar and for this mixture I'm going to just fold it together oh
03:08my gosh okay now it's about halfway mixed together so I'm gonna add some Monterey Jack cheese and then
03:18some chopped fresh dill okay you definitely don't want to overwork biscuit dough just keep folding until
03:26you don't see any big bunches of dry flour and I am pretty much there so now I have a whole bunch of
03:33things I'm about to do to this dough I'm gonna roll it cut it stack it chill it and bake it I'll get going
03:41with the first steps first I'll flour the board turn out the dough pat it and roll it into a half inch thick
03:48square then I'll cut the dough into four equal squares and stack them on top of each other next
03:55I'll roll the dough into another half inch thick square cut it one way then the next into quarters
04:01and stack them up then I'll repeat the steps cutting and stacking but this time I'll sprinkle the remaining
04:08third a cup of shredded cheddar on the bottom three layers and put the final square of dough on top then
04:15same as before roll it out this time to a three-quarter inch thick rectangle finally I'll cut it into nine
04:23squares with two lines down two across and put it on a baking sheet chilling is the next step so I'll
04:31put the biscuits in the fridge for 15 minutes this will help them rise then comes baking I'll put them
04:38in a 425 degree oven for 15 minutes until they're golden brown all right those beautiful biscuits are
04:46baking in the oven so while I wait on them I'm gonna make that butter I told you about and it's sweet and
04:52spicy my two favorite things so I have a stick of salted butter and I let it get pretty soft and I'm adding
04:59just about a half a teaspoon or so of cayenne pepper and for the sweet just a little bit of honey it's that
05:06simple so you don't have to add a whole bunch of different ingredients all right look at this I love
05:12the color that cayenne just adds those pretty little flecks well guess what those biscuits are ready I'm
05:20gonna grab those out of the oven they smell so good I'm sure that doesn't surprise you oh my gosh the color of
05:30these biscuits I mean look at how much they puffed up and you can see those layers the process of getting them in the
05:38oven takes a little time but it's always worth it when you see these oh my gosh now as I said I am going to deliver most of
05:47these to my dad I have to have one of these they are just too irresistible I'm gonna break one open oh hot so much
05:57nice and I've got to spread on some of this spicy sweet butter just a little I think of butter as like
06:06a condiment at this point I really slather it on all right now I like to sprinkle on some extra dill
06:14just a few little leaves what a treat this is well this is the first of my delicious bread recipes I'm
06:23going to share with you today you know I could just stop here these are so amazing but honestly when it
06:30comes to bread when have you ever known me to stop I happen to think flatbread is a very underrated bread
06:40and it's always something I love having around and if you have a chance to make your own I'm telling you
06:47the difference between homemade and store-bought flatbread is like night and day so I'm making
06:54garlic flatbread I'm chopping up some chives and it's going to contribute to the flavor too
07:00all right I got the chives all chopped and I grated a whole bunch of garlic on the little planer
07:07so I'm going to grab this sizzly butter I have back here oh this is two sticks of butter
07:14and I'll put all of these chives into the butter so here goes the garlic and that's all you have to
07:24do for this amazing garlic butter it was quite a bit of garlic and it's grated really fine so you
07:32want to stir this butter so everything is all mixed together and the butter itself is just going to get
07:38more and more flavorful as it sits so this is going to be used both in the dough and on the griddle
07:45when I cook the flatbread so I'm going to make the dough which is incredibly simple part of that is
07:51because I'm using self-rising flour so I don't have to add leavening or anything and this is sort of like
07:58a non-flat bread so I'm adding Greek yogurt cup and a half of it the texture of the flatbread I'm making
08:08is so incredible and that yogurt really helps with that and then just some water and I've just got
08:16to fold and slowly but surely this dough is going to come together okay now I'm going to add the garlic
08:24butter and just to be safe I'm going to measure it I need about a third a cup so I will kind of measure
08:32the butter itself and then I'm going to add a couple of spoonfuls of the garlic and chives because I
08:40want to make sure they make it into the dough all right and then this garlic and chive butter gets
08:47poured into the dough it's really amazing when you think about the number of things you can cook
08:53with flatbread just simple flatbread I think my go-to use for it is just to make flatbread pizza
09:02another thing I love to do is make wraps with flatbreads my favorite is like chicken caesar salad
09:09wrap and these flatbreads are perfect for that all right this has pretty much come together so I'm
09:17going to dump it out on the board and then I'm going to knead the dough just to kind of squish it
09:22together and make sure it's all smooth it's always a little bit crumbly in the bowl so kind of knead it
09:30a few times okay it's pretty much all together now just ever so slightly sticky which is exactly what
09:38you want so just form it into kind of an even ball and I'm going to divide the dough into 12 pieces
09:48so I just do four and then each of the four gets divided into three and it doesn't have to be exact
10:00fortunately it's kind of better if all your flatbreads are kind of slightly different sizes so I'm going
10:09to roll out a couple a nice little portion and roll it into a ball and then the key is to roll these out
10:18until they are very very thin and as you roll you can kind of make the edges behave and stay in around
10:26but truth be told I kind of like the craggy edges of flatbread okay so that is one I'll put that on a plate
10:35and then the second one my griddle fits two flatbreads at a time so I'm going to take my time and just do
10:45two to begin with that looks great and I'll get this onto the plate with the other one okay now I'm
10:52going to go ahead and cook these two so I'll bring the butter over I'm going to use that a lot
10:57so I've got a pretty hot griddle and first thing I'm going to do is just brush this garlic butter
11:04on the hot griddle you kind of want it between medium and medium high and then the two flatbreads
11:13go on and they're going to hit that garlic butter and get that immediate flavor and then I'll go ahead
11:20and brush the top of both of them I'm using all the garlic butter in the universe sorry everyone
11:27now I'm just going to cook these on both sides and then I'll keep doing the same with the rest of
11:33the dough the flatbreads take about a minute on the first side then I'll flip them cook them for
11:39another minute on the second side take them out onto a board and sprinkle them with flaky sea salt
11:45I'll do the rest of the flatbreads the exact same way cooking them in garlic butter brushing the tops
11:52and giving them about a minute on each side before sprinkling them with salt
11:56and then when they're all done I'll pile them in a bread basket
12:00oh will you feast your eyes on these flatbreads they are gorgeous my goodness so savory and as I said
12:11you can use them to build so many different dishes but in my humble opinion they're best enjoyed on their own
12:19they're so good
12:21what those are amazing
12:28if I ever stop and think about the different forms of bread that happen in my kitchen on any given week
12:39I mean we're talking from pizza crust to bread pudding to french toast to even croutons
12:47it's a little astounding I gotta be honest
12:50well let's not forget about another form of bread I use all the time
12:55breadcrumbs
12:56now normally I use store-bought plain breadcrumbs
13:00but I want to show you how to make fried mozzarella using a combination of store-bought and fresh
13:07I've just been crumbling up the fresh breadcrumbs and I just used store-bought Italian sandwich bread
13:14very simple you can basically just use any white bread
13:17and I've crumbled it up to little little pieces but there are still chunks of bread
13:24and that is going to make the breadcrumb mixture so amazing
13:27so I'm going to mix the fresh breadcrumbs with the store-bought breadcrumbs
13:33I'm going to go ahead and season these with salt and pepper
13:36and quite a bit of fresh chopped parsley
13:41and some Italian seasoning
13:44great combo
13:46so of course store-bought breadcrumbs are always consistent
13:50they're easy to keep in your pantries
13:53but if you mix in these fresh breadcrumbs
13:56you get a little bit more of that fresh bread flavor
13:59and of course the amazing texture
14:03okay now another thing I'm going to add to this breadcrumb mixture
14:07is shredded parmesan
14:09now you would think if you added parm to this breading mixture
14:13you'd want to do the finely grated kind of powdery parmesan
14:18but I'm telling you these shreds are amazing
14:21and anything that you fry they get those little kind of crispy parmesan edges
14:27really really tasty
14:29all right now I'm going to bread the mozzarella for frying
14:33and I'm just going to do one batch to start with
14:35so I've got just pre-sliced fresh mozzarella
14:39and I'll drop a couple of pieces in plain flour
14:43this is just kind of a typical breading assembly line
14:47and then shake off the excess dunk the pieces in egg
14:52just beaten egg
14:53and then drop it into the breadcrumb mixture
14:58and then check and make sure they're coated
15:01and then I'm going to do three more so I'll have five to fry
15:09okay now it's time to fry these beautiful babies
15:15they look amazing
15:16now I have some oil that is about 350 degrees
15:20so I'll just very carefully lower these into the oil
15:25oh wow listen to that sizzle
15:27and you as you can imagine these don't take long to cook at all
15:32so I'm going to move them around just a little bit
15:35and you really want to watch it
15:37this isn't something you just want to drop in
15:39and then go do a load of laundry
15:41you really need to watch
15:42all right this is looking good
15:45I'm going to start turning these over
15:46because I see that the cheese is starting to melt
15:50goodness gracious
15:52all righty
15:53and it's not going to take long at all on the second side
15:57so I'm going to go ahead and get some warm marinara sauce into a dish
16:02you have to have marinara whenever you have fried mozzarella
16:06it's a rule you don't want to break the rules
16:08all righty and then they come out
16:15the only tricky thing about fried mozzarella is you want to get them out of the oil
16:20before that cheese breaks loose
16:24because then you'll have a mess on your hands
16:26a delicious mess yes but still a mess
16:31so this is really just one serving in my opinion
16:34maybe two servings for some
16:37but just get them onto a plate with the marinara sauce
16:42I don't think there is anything better than this
16:48all right so not that melted cheese needs any help at all
16:53but I'm telling you what this breading with the homemade breadcrumbs
16:58you have got to try this soon
16:59I might let it cool down before I take a bite
17:09well I have had a busy day of baking and I'm heading to my dad's now to drop off the pimento
17:14cheese biscuits I made earlier and I've got something else I'm taking them to
17:19it's a loaf of yeasted white bread oh my gosh it ticks all the bread boxes for me
17:26soft inside and a beautiful crust now it does have quite a few steps but all of them are very very easy
17:34let me tell you how I baked it the dough for the yeasted white bread is very simple first I made the
17:40flour mix with two cups of all-purpose flour and one and a half cups of bread flour that I whisked together
17:47then for the yeast mix I poured a cup of water mixed with a third a cup of whole milk
17:52warmed to 110 degrees into the bowl of a mixer fitted with the paddle attachment
17:58then I added a packet of instant dry yeast two tablespoons of sugar
18:03mix them together and let everything stand for about three minutes until it was frothy
18:08then when the time was up I added four tablespoons of softened salted butter a teaspoon of kosher salt
18:16and mix them until they were just incorporated then I started adding the flour mix a third at a time
18:23that's the first addition the second and the final third and when that's in and incorporated
18:30I beat the dough for a minute or so until it began to pull away from the sides of the bowl
18:36so far so easy right okay for the next step I changed the paddle attachment to the dough hook
18:43attachment and with that done I could keep moving forward so now it was all about kneading it takes
18:49about six minutes and the mixer does all the hard work it really is a godsend for this so after the
18:56kneading I put the dough in an oiled bowl and covered it with a cloth and then I let it rise for an hour and a half
19:03it's crazy what happens in that time the dough rises and doubles in size so next I punched the dough to
19:10let the air out turned it out onto a lightly floured surface and stretched it into a 15 by 8 and a half inch
19:17rectangle then I got to work with the rolling pin and rolled it into a log about eight and a half inches long
19:24then put the dough in a greased nine by five loaf pan and left it to rise for another hour there are
19:31a few stages and they do take time but once you've made the bread the first time it's a cinch after
19:37that okay back to the bread so after another hour and a half the dough will have risen about an inch
19:44over the top of the pan and it's ready to bake so I just put the bread into a 350 degree oven for 35 minutes
19:52then when it was baked and golden I let it cool in the pan for 15 minutes before putting it on a
19:58wire rack it really is a perfect loaf it's so good with soup or made into toast but here's my favorite
20:06way to enjoy it the bread is so beautiful it feels almost like a crime to even slice it I don't even
20:14want to wait for it to cool and cut off the crust saving that for later marveling at the smell and the
20:20gorgeous bread inside then I cut a perfect thick slightly warm slice spread it with softened salted
20:27butter and nothing more is needed homemade bread and butter that's what I call perfect I just love it
20:35and my dad's gonna love it too I'm actually amazed I didn't cut the loaf in half and keep part of it
20:41for myself well that's it from my ranch bakery for today I hope I've inspired you to preheat your oven
20:48and get to baking and get to baking and with that I'm going to leave you with one final thought life
20:53is what you bake of it bye friends sorry about that
20:58you
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