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Christopher Greaves

Quick Bread

In the USA they are called “biscuits”, I think, a bread-like chunk of dough baked and served as a side dish with the main course.

Since this recipe uses sour milk, I suspect we are close to “sourdough bread”.

Whatever. I make these when I feel or need (same thing!) something bread-like in a hurry. Sometimes I feel like a bread-and-jam afternoon snack, or I want something to eat with homemade soup.

The basic recipe is sour milk and flour, and no, I don’t know what happens if you use fresh milk.

I purchase powdered milk in bulk, because I hate lugging what is essentially water home from the shops. I mix my milk in half-pint glass bottles, previously used for juice, and once the milk went sour (I left it out all day). Now I maintain a bottle of sour milk, well half a bottle actually, a cup full, in the door of the refrigerator.

In a mixing bowl (in the sink, this could get messy!) I shovel two cups of regular flour. I add a teaspoon of salt and a teaspoon of baking soda (but see “additives” below), and mix the dry ingredients thoroughly.

I pour in the cup of sour milk, and immediately refill the bottle with a ˝ cup of powdered milk and a cup of warm water, shake, and place in the refrigerator to sour up for the next batch a few days from now.

I mix the sour milk into the dry ingredients. When the proportions are right, it makes a dough that is moist, but not sloppy. It is dry to the fingers.

I divide the dough in half; one half goes into a plastic bag in the fridge for next time. The first half is rolled into balls about 1˝ inches diameter and placed in well-greased muffing tins (but see “shapes” below).

Bake on a high temperature (375-400) for about twenty minutes.



I will add almost anything to relieve the boredom; dried herbs (of any kind), ground black pepper, chopped apple peel, grated carrots, raisins, grated cheese.

Knock yourself out!


Use my imagination, then add yours.

Roll the dough into three ˝“ diameter sausages and then braid them.

Roll the dough flat and use a cookie-cutter to make flat breads.

Drop the ball of dough into a suitably-sized loaf tin to make a sliceable bread.

And so on ....


416-993-4953 CPRGreaves@gmail.com

Toronto, Friday, August 14, 2015 1:10 PM

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