Paulchens FoodBlog?!

Oh Hello! Welcome to my Kitchen this month!

I am the Kitchen of the Month this November, me and my fellow Babes invite you to join my virtual kitchen table and bake bread with us.

I am sorry I ran a little late this time to open my kitchen to you all as the normal posting date (and the other Babes fortunately  were on time) is the 16th of the month. I hope you don’t mind but I needed to blog away the cobwebs first before I was ready to invite you ;o)

If you decide to bake these as a buddy with us, please make sure you fill out the form below.

Get yourself comfy and have some tea and biscuits with us while I tell you about this month’s recipe. As I love Southern Cooking I decided to chose a recipe from this cuisine for our November Bread. The Glory of Southern Cooking by James Villas is one of my favorite books when I want to cook or bake something “southern style”.

It’s an easy-cheesy recipe which can be easily prepared ahead and also made in batches just as you need it.

Villas says in his book that these rolls are so named because the folded dough resembles small purses or pocketbooks. Well the Babes seemed to have other associations than pocketbooks and quickly theses lovely rolls became known as “hot lips”…

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Aren’t those lovely?

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Pocketbook Rolls

makes about 2 dozen rolls
recipe adapted from The Glory of Southern Cooking by James Villas

 

1 packet active dry yeast
1/2 cup lukewarm whole milk
1/4 cup vegetable shortening, room temperature
4 tablespoons butter, room temperature
1/4 cup sugar-
1/2 cup boiling water
1 large egg, beaten
3 cups all purpose flour (as always I am using white spelt flour)
1 1/2 teaspoons salt
8 tablespoons butter, melted

 

1. Proof the yeast in the lukewarm milk until bubbly. Should take about 5 minutes, depends on your yeast though.
2. Meanwhile cream the shortening, butter and the sugar in a large mixing bowl. Gradually beat in the boiling water.
3. add the yeast mixture and stir until well blended.
4. add the egg and stir until well blended
5. add the flour and salt and mix very well.

— from here you can keep the mixture up to one week in the fridge covered lightly with plastic wrap for further use
Three hours before ready to use:

1. Roll out the dough. About 1/2 inch thick.
2. Cut into rounds with a 2 to 2 1/2 inch biscuit cutter.
3. Fold each round in half and place on greased baking sheet.
4. Brush each roll generously with melted butter, cover with a towel.
5. Let rise in a warm place for about 2 1/2 hours.
6. Preheat the oven to 400°F
7. Bake the rolls until golden brown. Should take about 7-8 minutes
8. Serve hot ;o)

Tips: In the book it says it is essential that you let rise them at least 2 hours to attain the right feathery texture they are famous for.
They also suggest that these rolls are easily stored in the freezer: if you intend to do so you should bake them no longer than 5 minutes, cool them and then store in an airtight container in the freezer until further use. When you want to serve them bake them in preheated oven at 400°F about 5 minutes or until golden.

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they sure look a little like lips, don’t they?

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Yeastspotted!

I send this over to Susan’s Yeastspotting.
YeastSpotting is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you are not familiar with YeastSpotting just scroll the archive and you’ll know what I am talking about. To submit your post simply klick here!

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You sure want to bake this bread as well, don’t you?

Please do so, you will not regret it. If you snap some pics and share your thoughts about this month’s bread on your blog Tanna will be more than happy to add you to the BBB Buddy round up on November 29th.  If you do not own a blog, no worries, you can also post your picture to Flickr or any other photo sharing site and share your thoughts there.

One word about that whole Buddy thing: 
The Bread Baking Babes are a closed group but we thought it would be fun to reward people who take the effort of baking our breads with us and give them a nice Buddy Badge and mention in a round up post every month. Just to say thank you for baking along and sharing your thoughts with us.

Since we are Babes and do no obey to rules, there are nearly no rules for Buddies, except these two:

1. Bake the featured bread, snap a pic & share your thoughts about how you liked it (or not liked it)
2. Send an email to the Kitchen of the Month (see form below) to notify  us and make it easier to write the round up.

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Don’t forget to visit my fellow Babes and see what they did with this lovely Bread this month.

Oh and don’t forget to visit Katie our BBBBB (Bitchin’ Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!

Bake My Day – Karen | blog from OUR kitchen – Elizabeth  | Feeding my enthusiasms – Pat  | Living in the Kitchen with Puppies – Natashya | Lucullian Delights – Ilva | Notitie Van Lien – Lien | Wild Yeast – Susan | My Kitchen In Half Cups – Tanna

Busy, Busy Babes on Hiatus: Provechu Peru – Gretchen | Grain Doe – Görel | Living on bread and water – Monique  | The Sour Dough – Breadchick Mary | Thyme For Cooking – Katie | Cookie Baker Lynn – Lynn | I Like To Cook – Sara

Thinking of you with Love: Glenna (Alumni Babe) | Sher (Angel Babe)

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