Breads: November 2006 Archives

1 scant cup flour (15 tablespoons)
3/4 teaspoon salt
1 egg
1 1/4 cups milk
1/4 cup lard

In a bowl sift flour and salt together.

Make a well in the center.

Add the egg and 1/4 cup of the milk to the center well.

Beat together gradually incorporating the flour a little at a time.

Add the milk as necessary to form a smooth batter.

Be careful not to over-beat. The batter should be the thickness of heavy cream.

Allow batter to rest for at least half an hour.

Heat oven to 425 degrees.

You will need 12 or so tsp of meat drippings from your rib roast. If you don't have enough add lard to the meat fat.

In a 12 muffin pan add 1 tsp of fat to each cup. Place in the oven and heat until just about smoking hot.

Pour in to each cup the batter.

Bake until puffy and golden brown - about 15 - 20 minutes.

Serve immediately with your rib roast. These won't wait. They may deflate as you remove them from the oven but that is ok. They will taste awesome with your meat.