Best Browned Flour Recipes

BROWNED FLOUR

Steps:

• Spread flour over bottom of shallow skillet.
• Cook over low heat, stirring constantly until evenly browned.
• Remove from skillet as soon as it reaches the coloring you want.Time may vary.
• Cool completely.
• Store in air-tight container.

BROWNED-FLOUR SOUP FROM BASLE (SWITZERLAND)

Steps:

• Melt 6 T. butter in a heavy saucepan. Stir in the flour. Cook over medium heat, stirring constantly with a wooden spoon until the mixture is smooth and the color of chocolate. This takes about 7 - 10 minutes. Do not let the mixture scorch. (If it does, throw it out and start over.).
• Remove from heat. Gradually add the hot water, stirring constantly until mixture is smooth. Add onion, bay leaf and salt to taste. Simmer over the lowestg possible heat, stirring occasionally, for one hour.
• Remove onion and bay leaf before serving. Add the last tablespoons of butter.
• NOTE: some cooks add 1 t. tomato paste, others 1 - 2 T. dry madeira and others a little grated swiss cheese.

BROWNED FLOUR

Steps:

• Preheat oven to 400 Spread flour in a 12 inch cast-iron skillet. Bake 20 to 25 minutes or until flour is the color of pecan shells, stirring with a wooden spoon every 7 minutes. Remove from skillet, and cool completely (about 30 min). Refrigerate flour in an airtight container up to 2 months.

BROWNED FLOUR

Steps:

• Preheat oven to 400°F.
• Spread flour in a 12-inch cast iron skillet and bake for 20-25 minutes, stirring every 7 minutes, until flour becomes a light nutty brown color, like pecan shells.
• Remove flour from hot skillet and allow to cool; store refrigerated in an airtight container for up to 8 weeks.
• Drink the water if you get thirsty (recipe needed 2 ingredients to post).