by Steve Spongberg

Created on: January 10, 2009

Fastest, Easiest Bread, Biscuit, & Dumpling Recipe

Bread is basic to all societies and civilizations, and deserves the respect and time and care that goes into making it. There are times, though, when a crusty, artisan loaf isn't needed, or suitable.

This basic recipe will make a loaf, and it will also make biscuits or dumplings - all with a biscuit-like consistency. You won't need to knead or wait for a rise, and you can start this just before preparing your supper and have it come out of the oven ready for your meal.

Even better - while this bread needs to be toasted to use in a sandwich (because of the mealy consistency), it is easily spruced up for dinner (or breakfast or a party) by adding ingredients to the basic dough.

Streamlined from Irish soda bread, the basic ingredients are:

3 cups self-rising flour (or use 3 cups general purpose flour and 2 Tales baking powder)

1/3 cup sugar

1 12-oz. bottle beer - any style, type, or flavor, even non-alcoholic

Mix the flour and sugar, then stir in the beer until it's fully absorbed.

For a Loaf.

Put into a greased loaf pan (use a solid vegetable shortening - butter will burn and sprays won't release the loaf when done) and bake for 45 minutes to one hour at 350 degrees. A nice touch is to spread some melted butter or olive oil over the top about 15 minutes before the loaf is done. The loaf will "thump" when done, or you can use a skewer to test the inside insert and remove, looking to pull out a dry skewer.

For Biscuits.

Put large double-spoonfuls on a greased cookie sheet with an inch of space between. Bake in the same 350 degrees for about 15 minutes - coat with butter or oil about 5 minutes before done, if you'd like. Watch the rough surface peaks to brown to know when they are done - they should also feel light.

For Dumplings.

When your stew, chili, or casserole is within 25 to 30 minutes of done, scoop double-spoonfuls of dough on top and finish in a 350 degree oven.

Suggested Variations.

Crumble and fry to render off the fat 1 to 2 cups sausage. Add lots of pepper and you favorite spices and hot sauce. Cool and drain and add to the dough just before baking. Make this meat more spicy than you want - once disbursed through the bread, it will be diluted. If you've added enough meat, slices of this will make good finger-food for a party.

Dice apples and/or pears and add to the mix. When you coat the loaf with butter, add some cinnamon or allspice to the top. Great with breakfast, as biscuit or loaf.

Add frozen peas and corn, right from the bag, and some finely diced red pepper. Each slice will have added color, texture, and taste.

Add chocolate chips? Why not diced onion and capers? Even leftovers can find their way into this recipe. Be bold and use your imagination, and enjoy.

Learn more about this author, Steve Spongberg.
Click here to send this author comments or questions.