Taste of the South

Southern Breads

EDITORIAL

EDITOR Sarah Ward

MANAGING EDITOR Whitney Durrwachter

ASSOCIATE EDITOR Georgia Clarke

SENIOR COPY EDITOR Rhonda Lee Lother

COPY EDITOR Adrienne Davis

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Taste of the South3 min lettiRegional & Ethnic
Brenda Gantt’s Woods-to-Table Cooking
MY MAMA had a big dining room table, but when supper was served and we didn’t have any company, we ate in the kitchen around a small table. Mama, Daddy, my two brothers, and I squeezed in, and you could hardly fit around the refrigerator and the stov
Taste of the South8 min lettiCookbooks, Food, & Wine
Southern Biscuits
Cutting, stacking, and pressing down the dough multiple times help create sky-high layers in these gorgeous biscuits. MAKES ABOUT 12 3½ cups all-purpose flour*2 tablespoons sugar1 tablespoon kosher salt1 tablespoon baking powder½ teaspoon baking soda
Taste of the South2 min lettiRegional & Ethnic
Baking How-Tos
WET TO DRY Adding wet ingredients into the dry ingredients helps create a smooth batter with less mixing, guarding against clumps of flour and cornmeal baked into the bread. MIX JUST UNTIL COMBINED “Just until combined” means you should stop mixing t