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CHAPTER 2

BREAKING BREAD

Of all the foods described in The Hunger Games trilogy, bread is by far the most mentioned—and the most important. Bread is everywhere in the Hunger Games. It’s a form of national pride and national identity (each District has its own distinct bread), and grain is one of the few meager offerings given to those poor souls who put themselves up for Tesserae, which showcases the class struggle seen throughout the books. While some breads are finer than others, every citizen of Panem, from the elites in the Capitol to the mineworkers in District 11, would vouch for its necessity.

FRENCH BREAD FROM THE MELLARK FAMILY BAKERY

Before we are even introduced to Peeta, we’re introduced to his family’s bakery: Gale arrives at his and Katniss’s pre–Reaping Day hunt, a loaf of bread with an arrow shot through it in hand. Katniss can’t help but smile. After all, “it’s real bakery bread … fine bread like this is for special occasions.” The fact that bread is mentioned so early in the book foreshadows the importance it will take on as the story unfolds.

(The Hunger Games, Chapter 1)

Yields 2 large loaves

5½ cups all-purpose flour

1 (.25-ounce) package or 5 teaspoons active dry yeast

2 tablespoons butter, softened

3 teaspoons salt

2 cups warm water (110°F)

1 tablespoon cornmeal

1 egg

1 tablespoon water

2 tablespoons butter

1 tablespoon honey

1. In a large bowl, combine 2 cups flour, yeast, 2 tablespoons softened butter, and salt. Stir in 2 cups warm water, and, preferably using a stand mixer with a dough hook attachment, beat until well blended. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. On a lightly floured surface, knead in enough flour to make a stiff dough that is also smooth and elastic. Knead for 8–10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn over to thoroughly coat ball. Cover, and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down, and divide in half. Place back on the lightly floured surface. Cover, and let rise for 15 minutes.

4. Roll each half into a large rectangle. Roll up, starting from the long side. Moisten edge with water and seal. Taper the ends.

5. Preheat oven to 375°F.

6. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the baking sheet.

7. In a small bowl, lightly beat the egg with the water. Brush about half of mixture over the loaves. With a sharp knife, make 4 shallow diagonal cuts across the top of each loaf. Cover with a damp cloth. Let rise until nearly doubled, about 45 minutes.

8. Bake at 375°F for 20 minutes. Remove from oven, and brush each loaf again with egg mixture. Bake for an additional 20 minutes, or until bread appears done.

9. Five minutes before bread should be done, melt 2 tablespoons butter and add honey.

10. When bread is lightly browned, remove from baking sheet. Pour honey-butter mixture over bread, and lightly place a sheet of aluminum foil over each loaf. Place a damp towel over loaves. Let sit for fifteen minutes. Finish cooling on a wire rack.

Tips from Your Sponsor

While not necessary with this recipe, to make truly French French bread, throw a couple handfuls of ice cubes in a pan at the bottom of your oven a few seconds before putting in the bread. Many chefs swear that the evaporation helps makes for an extra-crunchy crust and moist middle.

THE BOY WITH THE BREAD: HEARTY RAISIN NUT BREAD

When they first meet, Peeta gives Katniss a hearty raisin and nut bread that literally saves Katniss’s life. This story not only showcases the emotional connection between the novels’ heroes and food, but also foreshadows the importance that bread holds throughout the trilogy.

(The Hunger Games, Chapter 2)

Yields 2 large loaves

1 (.25-ounce) package or 5 teaspoons active dry yeast

½ cup warm water (110°F)

1½ cups warm milk (110°F)

½ cup (1 stick) butter, melted

1/3 cup honey

2 teaspoons salt

2 teaspoons ground cinnamon

2 teaspoons white sugar

2 eggs

3 cups whole wheat flour

3½ cups all-purpose flour

2 cups raisins

1 cup chopped walnuts

1 egg white

2 tablespoons cold water

Tips from Your Sponsor

To give this hearty bread a sweeter taste, add 2 more teaspoons ground cinnamon and 2 tablespoons sugar to the mixture.

1. In a mixing bowl, dissolve yeast in the warm water until foamy, about 5 minutes. Add the milk, butter, honey, salt, cinnamon, sugar, eggs, and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.

2. Place raisins in a bowl of tepid tap water. Let soak until needed.

3. Turn dough out onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to coat. Cover with a damp towel and let rise in a warm place until doubled, about 1 hour.

4. Grease two 8.5” × 4.5” loaf pans.

5. Punch dough down. Turn out onto the lightly floured surface; sprinkle with raisins and walnuts and knead them in. Divide dough in half.

6. Roll dough into loaves, keeping raisins folded inside.

7. Place loaves into greased loaf pans. Cover and let rise until doubled, about one hour.

8. Preheat oven to 375°F.

9. Beat egg white and cold water; brush over loaves.

10. Bake at 375°F for 40 minutes or until golden brown. If top browns too quickly, cover loosely with foil for the last 15 minutes.

11. Remove from pans to wire racks to cool.

KATNISS-APPROVED PUFFY BUTTERMILK BISCUITS

Using a mouthpiece that magically appears when Katniss opens the menu in her Capitol living quarters, Katniss orders this dish along with a side of goose liver. But when the puffy bread can’t quench Katniss’s hunger, we see that it’s a metaphor for the Capitol itself: full of hot air.

(The Hunger Games, Chapter 6)

Yields 1 dozen biscuits

3 cups all-purpose flour

3 tablespoons white sugar

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

1 cup (2 sticks) chilled unsalted butter, cut into pieces

1¼ cups buttermilk

Tips from Your Sponsor

These biscuits taste great on their own, with Goose Liver Pâté or Liver Pâté, or with a dollop of Mixed Messages Mixed Berry Jam (see Chapter 4)! Looking for something other than corn bread to serve with chili? Try these!

1. Preheat oven to 425°F.

2. Blend flour, sugar, baking powder, salt, and baking soda in a large bowl.

3. Using fingertips, rub chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened.

4. Using ¼ cup dough for each biscuit, drop biscuits onto a well-greased baking sheet, spacing about 2 inches apart. Using a spoon, flatten top of each biscuit. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

DISTRICT 12 DROP BISCUITS

While admiring the various districts’ bread displayed prominently at her training, Katniss comments on her own district’s bread, calling them “ugly drop biscuits.” However, she’s not really talking about bread here. Instead, she’s doubting her own worth and comparing herself to the large, muscular tributes that she’ll soon be facing in the arena.

(The Hunger Games, Chapter 7)

Yields 1 dozen biscuits

1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon baking powder

2 tablespoons white sugar

1 teaspoon salt

½ cup (1 stick) cold unsalted butter, thinly sliced

1 cup milk

1. Preheat oven to 450°F. Lightly grease a baking sheet.

2. In a large bowl, thoroughly combine flours, baking powder, sugar, and salt. Using your fingertips, pinch in butter until mixture forms coarse crumbs. Add milk, mixing until just barely moistened.

3. Drop batter on baking sheet by the tablespoon.

4. Bake in preheated oven until edges of biscuits are golden, 8–10 minutes. Serve warm.

Tips from Your Sponsor

For a sweeter treat, try spreading Mixed Messages Mixed Berry Jam (Chapter 4), From Casual to Formal: Fruit Nut Spread at the Capitol Banquet (Chapter 4), or even butter on top of your biscuit before eating! It is also possible to add an extra tablespoon of sugar to this recipe if your sweet tooth is not satisfied by the levels of sugar already recommended. Keep in mind, though, that in England, a biscuit commonly refers to a small and unsweetened flour-based product, like a cracker. It’s the“American” who gave biscuits their sweetness.

DISTRICT 11’S CRESCENT MOON ROLL WITH SESAME SEEDS

District 11 specializes in agriculture and, even though the harsh Peacekeepers don’t allow their citizens much time to garden on their own, their bread is representative of their District’s culture. The sesame seeds that coat this crescent moon-shaped bread showcase the reaping and sowing of District 11’s main crop.

(The Hunger Games, Chapter 7 and 18)

Yields 8–16 rolls

2 (.25-ounce) packages active dry yeast

¾ cup warm water (110°F)

½ cup plus 2 tablespoons white sugar

1 teaspoon salt

2 eggs

½ cup (1 stick) butter, thinly sliced and room temperature

2 cups all-purpose flour

2 cups whole wheat flour

¼ cup butter, melted

1 large egg

1 tablespoon milk

2 tablespoons sesame seeds

Tips from Your Sponsor

Ever wonder why so many bread recipes call for kneading? Kneading develops long elastic strands of gluten, the wheat protein, which trap the gases produced by the yeast. Without these elastic strands, bread would not have the texture and chewiness we so enjoy.

1. In a large bowl, dissolve yeast in warm water.

2. Mix in sugar, salt, eggs, butter, 1 cup all-purpose flour, and 1 cup whole wheat flour. Beat until smooth, about 5 minutes. Add remaining all-purpose and whole wheat flours, and mix until smooth again.

3. Scrape dough from sides of bowl. Using your hands, knead dough for ten minutes on a lightly floured surface, then place in a well-greased bowl. Cover bowl and let bread rise in a warm place until it doubles in size, about 1½–2 hours.

4. Grease a large baking sheet.

5. Punch down dough. Divide in half. Roll each half into a 12” circle. Spread melted butter over each circle.

6. Cut circles in half to yield 8–16 triangle-shaped wedges. Roll up wedges starting at the wide end. Curve edges to make a crescent shape. Place rolls with small pointed side down, 2 inches apart on greased baking sheet. Cover and let rise until doubled, at least 90 minutes (preferably 2 hours).

7. Preheat oven to 375°F.

8. Combine 1 large egg with 1 tablespoon milk. Brush rolls with egg glaze and sprinkle with sesame seeds. Bake rolls at 375°F for 10–12 minutes or until golden brown.

SUPER SWEET POTATO ROLLS

When Katniss ambivalently kisses Peeta in the arena, Haymitch (and the sponsors) reward Katniss with a basket of delicacies including these delicious sweet rolls. The food Haymitch sends along acts as a secret message to show Katniss what he’d like to see from her; in this case, more sweetness!

(The Hunger Games, Chapter 22)

Yields 1½ dozen rolls

1 (.25 ounce) package active dry yeast

2 tablespoons white sugar

½ cup warm water (110°F)

4 tablespoons brown sugar

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

3 medium sweet potatoes, baked, peeled, and mashed with a fork

3 tablespoons butter, softened

1 teaspoon salt

2 eggs, slightly beaten

3¼ cups all-purpose flour

Tips from Your Sponsor

If you’re short on time, instead of baking sweet potatoes and then mashing them by hand, just buy a 15-ounce can of sweet potato purée and use half of it in this recipe. Use the rest of the can for a yummy sweet potato pie!

1. Preheat oven to 375°F. Grease a large baking sheet.

2. In a mixing bowl, dissolve yeast and 1 tablespoon white sugar in the warm water. Let stand 10 minutes, until foamy.

3. Add remaining white sugar, brown sugar, sweet potato, butter, salt, and eggs. Stir to mix well.

4. In a bowl, whisk nutmeg and cinnamon in with 3 cups flour. Add flour mixture to sweet potato mixture.

5. Turn out on a lightly floured surface. Knead 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily. When smooth, shape into a ball. Place in a well-oiled bowl, and turn to coat the surface. Cover, and let rise for at least 1 hour, preferably 1½ hours.

6. Punch down dough, and allow to rest for 3 minutes. Divide into 18 small balls, and place on the greased cookie sheet. Cover lightly with plastic wrap and allow dough to rise until doubled, about 1 hour.

7. Bake at 375°F for 15–20 minutes. Serve warm, with butter.

MOCKINGJAY FLATBREAD CRACKERS

When Katniss finds Twill hiding in her cabin on the lake, Katniss is all ready to shoot her—until she sees that Twill is holding a flatbread cracker with a mockingjay carved into it. Here the bread represents a token of hope and, more importantly, goodwill.

(Catching Fire, Chapter 9 and 10)

Yields about 1 dozen crackers

1½ cups all-purpose flour

1½ cups whole wheat flour

¼ cup vegetable oil

1½ teaspoons baking soda

1 teaspoon kosher salt

¾–1 cup buttermilk, room temperature

1 teaspoon almond extract

Tips from Your Sponsor

To spice up this basic recipe, try mixing a pinch of cloves and cinnamon, or garlic powder and onion powder, or even a ½ cup of cheese into the flour! This flatbread goes well with hummus or any Middle Eastern–esque topping.

1. Preheat oven to 350°F. Lightly grease a large cookie sheet.

2. In a large bowl combine all-purpose flour, whole wheat flour, oil, baking soda, and salt.

3. In a small bowl, whisk together buttermilk and almond extract. Add enough buttermilk mixture to the flour mixture to make a stiff yet not too moist dough.

4. Knead dough for one minute on a well-floured surface.

5. Cover dough. Roll 1/3-cup handfuls of dough into small balls between your hands and pat each into a small circle. Using a rolling pin, flatten the 1/3-cup handfuls of dough into 10” circles. Place onto greased cookie sheet. Bake in preheated oven for 10–12 minutes; the longer they bake, the crisper the crackers.

PEETA’S CINNAMON BAKERY BREAD

After a stressful interview with the Peacekeepers, Katniss falls asleep while leaning against Peeta, who smells like the cinnamon and dill of his bakery breads. To Katniss, these smells represent safety, security, and home—and the description of these smells juxtaposes Katniss and Peeta’s terrifying reality with the safe life they crave.

(Catching Fire, Chapter 11)

Yields 1 large bundt loaf

2 cups all-purpose flour

1 cup white sugar

2 teaspoons baking powder

½ teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon kosher salt

1 cup buttermilk

¼ cup vegetable oil

2 eggs

3 teaspoons vanilla extract

2 tablespoons white sugar

2 tablespoons brown sugar

2 teaspoons ground cinnamon

2 tablespoons butter

Tips from Your Sponsor

Don’t have buttermilk in your kitchen? Here’s a handy substitution for regular buttermilk: Pour 1 tablespoon lemon juice or white vinegar into a measuring cup, and then add regular milk up to the 1-cup mark. Let stand for five minutes, then use as much as your recipe calls for! (In this case, you would use the whole cup.)

1. Preheat oven to 350°F. Grease one regular-sized bundt pan.

2. Mix flour, 1 cup white sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. In a separate bowl, mix buttermilk, vegetable oil, eggs, and vanilla. Combine wet and dry ingredients, mixing thoroughly by hand for at least 3 minutes.

3. In a small bowl, combine 2 tablespoons white sugar, 2 tablespoons brown sugar, cinnamon, and butter. Mix until crumbly.

4. Pour half of the wet flour mixture into prepared bundt pan. Sprinkle half of the brown sugar/butter mixture evenly on top of flour mixture; pour rest of flour mixture over topping. Smooth batter and remaining topping over it. Using a knife, swirl topping for a marbled effect.

5. Bake for 45 minutes to an hour. Bread is finished when a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then remove from pan to rack to finish cooling.

HEAVENLY ONION & DILL BREAD

Peeta, a living symbol of pure goodness for Katniss, often smells like the breads he bakes. This cottage bread (a form of hearty white bread) is full of particularly pungent ingredients such as onion and dill. Thus, it makes sense that when Peeta goes to comfort a hurt Katniss, the scent of the bread follows him—a comforting and calming smell that makes Katniss feel safe.

(Catching Fire, Chapter 11)

Yields 2 loaves

2 envelopes active dry yeast

1 cup warm water (about 105°F)

2 cups bread flour

3 tablespoons sugar

1 tablespoon kosher salt

¼ teaspoon baking soda

12 ounces cottage cheese, small curd

1½ tablespoons fresh dill, minced

1 egg

½ cup Parmesan cheese, grated

1 tablespoon fresh onion, finely minced

½ cup (1 stick) butter, melted

1 teaspoon coarse salt

Tips from Your Sponsor

Not sure if your dough has doubled? Try lightly dipping a finger in flour and press in the middle of the dough. If the hole stays indented, it’s done rising. If it springs back, it still has more rising to accomplish!

1. In a large bowl, combine yeast and warm water. Let stand until yeast is dissolved.

2. Into a large bowl, sift bread flour, sugar, salt, and baking soda. Thoroughly mix. Add yeast mixture, cottage cheese, dill, and egg. Mix until dough comes together, adding more flour or water if necessary. Knead by hand for 10 minutes or until dough becomes smooth and elastic.

3. Place dough onto a lightly floured surface. Fold in Parmesan cheese and onion; knead for five minutes.

4. Place dough in a well-oiled bowl. Cover gently with plastic wrap. Let rise until doubled, at least 1–2 hours.

5. Thoroughly grease two 12” bread pans. Return dough to lightly floured surface. Lightly press down to shape bread, then divide dough in half. Place dough in bread pans. Cover with oiled plastic wrap. Let rise in a warm place until doubled again in volume, at least 1 hour.

6. Preheat oven to 350°F.

7. Pour ¼ cup melted butter over each loaf, and sprinkle each with ½ teaspoon coarse salt. Place in preheated oven and bake for 45–50 minutes, or until brown. Let cool before serving.

DISTRICT 4’S SEAWEED BREAD

As with most of the District’s breads, the seaweed bread unique to District 4 is representative of that District’s specialty. The slightly green bread is indicative of the living those in District 4 earn from the sea.

(Catching Fire, Chapter 22)

Yields 1 loaf

1 cup white bread flour

1 cup whole wheat four

1 (.25-ounce) package or 5 teaspoons active dry yeast

1½ cups warm water

5 teaspoons coarse kosher or sea salt

2 tablespoons granulated sugar

5 teaspoons or .45 ounces dehydrated wakame seaweed weighed/measured before soaking (soak in warm water for 20 minutes, drain, and cut into small pieces)

Tips from Your Sponsor

Bread is one of the trickiest foods any baker can make, but like Katniss’s skill with the bow and arrow, it’s really just a matter of getting a feel for it. Luckily, practice makes perfect! Some helpful tips: Fully baked bread is firm to the touch and browned all over. If it’s spongy, then it’s underdone … so just throw it back in the oven! Another test is to slide the loaf from the pan and tap the bottom of the bread lightly with your fingers. If you hear a hollow sound, that means it’s done and ready to eat.

1. Stir together both flours in a large bowl. Stir in the yeast. Add water and mix the ingredients by hand until they form a wet, sticky dough.

2. Cover the mixing bowl and dough with plastic wrap or a damp towel. Let the dough rest for 30 minutes (this technique is called autolyze). Do not be surprised if it expands; it’s supposed to!

3. Turn the dough out onto a floured work surface and flatten gently with your hands. Sprinkle the salt and sugar over the dough and knead the dough for 5–7 minutes, until smooth and elastic. Add seaweed and continue kneading until it is evenly distributed throughout the dough.

4. Coat another large bowl with oil. Shape the dough into a ball and place it in the bowl. Cover with either a damp towel or plastic wrap and let rise for 45 minutes. It should almost double in size.

5. After 45 minutes, take out the ball and pat it gently (take care not to flatten it, as this will compress the air bubbles, making for a heavier bread) and turn it over. Return to bowl and let rise, covered, another 45 minutes. Repeat the process for another 45-minute rise. Turning the dough will give your bread a nice airy structure.

6. Lightly flour a baking sheet. Turn the dough out onto the sheet and gently mold it into an oval shape. (Go ahead and use a rolling pin if need be, though using your hands is more fun.) Lightly cover the bread with plastic wrap. Be sure to leave enough space between plastic wrap and bread for the dough to expand in size.

7. Let the covered dough rise for 1 hour until it is almost doubled in size.

8. Preheat the oven to 475°F.

9. Remove plastic wrap. Transfer baking sheet and bread to middle rack in oven. Bake the loaf 45 minutes until evenly browned. Remove from the oven. Let cool for at least half an hour before slicing.

DISTRICT 3 DINNER ROLLS

The District 3 Dinner Rolls showcase the District’s technological capabilities. This District is known for its aptitude with electronics, and the square-shaped dinner rolls serve to distance the District from the natural world that so many other Districts rely upon heavily.

(Catching Fire, Chapter 24)

Yields about 16 rolls

1 envelope (.25-ounce) active dry yeast

½ cup white sugar

½ cup warm water (110°F)

½ cup whole milk

3/4 cup (1½ sticks) butter, softened

1 egg

4 cups all-purpose flour

2 teaspoons sea salt

Tips from Your Sponsor

For a non-square-roll: When dough is placed on a lightly floured surface, divide dough ball in half. Roll each half into a 12” circle, and spread 2 tablespoons softened butter over each round. Cut each circle into 8 to 10 small triangles. Roll wedges starting at the wider end; roll gently but tightly. Place wedges point side down on well-greased cookie sheet. Cover and let rise for 1 hour.

1. Generously oil a baking sheet.

2. In a small bowl, dissolve active dry yeast and 1 tablespoon of the sugar in the warm water. Let sit for 10 minutes, until foamy.

3. Warm the milk in a saucepan over medium heat until it bubbles around the edges. Remove from heat; stir in remaining sugar and ½ cup of the butter until melted. Let cool to lukewarm.

4. In a large bowl, combine yeast mixture, milk mixture, salt, and egg. Stir in flour ½ cup at a time.

5. Place dough on a lightly floured surface. Knead dough for 8 minutes. Gently flatten.

6. Spread remaining ¼ cup softened butter over flattened dough and fold dough in half. Break off 2”–3” pieces of dough, roll each lightly into a ball, and place the dough balls in a rectangular pattern on oiled baking sheet or square baking ban, edges touching. Repeat to make one to two dozen dough balls, depending on size of pieces. Cover with clean kitchen towel and place baking sheet in a warm place. Let rise 1 hour until doubled in size.

7. Preheat oven to 400°F.

8. Bake dough in preheated oven for 10–15 minutes, until golden.

DISTRICT 13’S NO-NONSENSE WHEAT DINNER ROLLS

District 13 survives on a “waste not, want not” philosophy, which makes this utilitarian wheat roll perfect for this District.

(Mockingjay, Chapter 4)

Yields 2 dozen rolls

2 (.25-ounce) packages active dry yeast

1¾ cups warm water (110°F)

1 cup white sugar

2 teaspoons salt

1cup (2 sticks) butter, melted and cooled

1 egg, beaten

2½ cups whole wheat flour

2 cups all-purpose flour

Tips from Your Sponsor

Is your dough too sticky to handle? Try rubbing your hands in oil or even water before managing the dough. This makes handling it easier, as does having a wet bench scraper.

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2. Mix sugar, salt, ½ cup of the butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, ¼ cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well-floured surface, and knead until smooth and elastic, about 8 minutes.

3. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, at least 1 hour.

4. Punch down dough, cover, and let rise in warm place until doubled again, about another hour.

5. Grease 24 muffin cups. Punch down dough, but do not knead, and divide into two equal portions. Roll each into a 6” x 14” rectangle, and cut rectangle into twelve 7” x 1” strips. Roll strips up into spirals, and place one spiral into each muffin cup. Brush tops with ½ cup melted butter. Let rise uncovered in a warm place for about 1 hour, or until doubled in size.

6. Preheat oven to 400°F. Bake for 10–15 minutes, or until golden brown. Remove from oven, and brush again with ¼ cup melted butter.

KATNISS’S CRAVED CHEESE BUNS

Katniss loves Peeta’s family’s cheese buns, and throughout The Hunger Games trilogy the buns become a symbol of home and of Katniss and Peeta’s lives before they became tributes. This symbolism is so pervasive that Katniss’s preference for cheese buns becomes part of Peeta and Katniss’s “Real or Not Real” game to help Peeta find himself after the Capitol violated and changed his memories.

(Mockingjay, Chapter 19)

Yields 1 dozen buns

2 cups Bisquick

¼ teaspoon garlic powder

¼ cup sugar

2/3 cup milk

¾ cup sharp Cheddar cheese, shredded

½ cup (1 stick) butter

½ teaspoon garlic powder

½ teaspoon Old Bay Seasoning

½ teaspoon kosher salt

Tips from Your Sponsor

Cheese buns are a popular snack and breakfast food in Brazil and areas of northern Argentina, though in those places the buns are commonly made with corn flour and Minas cheese, yielding a less sweet yet similarly moist treat!

1. Preheat oven to 450°F. Grease a cookie sheet.

2. Mix Bisquick, 1/3 teaspoon garlic powder, sugar, milk, and cheese until well blended.

3. Drop by spoonfuls onto greased cookie sheet.

4. Bake 8–10 minutes.

5. In a microwave-safe bowl, combine butter, ½ teaspoon garlic powder, Old Bay seasoning, and kosher salt. Heat in microwave for 30 seconds, until butter is melted.

6. Generously brush tops of biscuits with butter mixture.

Prev Next

BREAKING BREAD

FRENCH BREAD FROM THE MELLARK FAMILY BAKERY

Yields 2 large loaves

Tips from Your Sponsor

THE BOY WITH THE BREAD: HEARTY RAISIN NUT BREAD

Yields 2 large loaves

Tips from Your Sponsor

KATNISS-APPROVED PUFFY BUTTERMILK BISCUITS

Yields 1 dozen biscuits

Tips from Your Sponsor

DISTRICT 12 DROP BISCUITS

Yields 1 dozen biscuits

Tips from Your Sponsor

DISTRICT 11’S CRESCENT MOON ROLL WITH SESAME SEEDS

Yields 8–16 rolls

Tips from Your Sponsor

SUPER SWEET POTATO ROLLS

Yields 1½ dozen rolls

Tips from Your Sponsor

MOCKINGJAY FLATBREAD CRACKERS

Yields about 1 dozen crackers

Tips from Your Sponsor

PEETA’S CINNAMON BAKERY BREAD

Yields 1 large bundt loaf

Tips from Your Sponsor

HEAVENLY ONION & DILL BREAD

Yields 2 loaves

Tips from Your Sponsor

DISTRICT 4’S SEAWEED BREAD

Yields 1 loaf

Tips from Your Sponsor

DISTRICT 3 DINNER ROLLS

Yields about 16 rolls

Tips from Your Sponsor

DISTRICT 13’S NO-NONSENSE WHEAT DINNER ROLLS

Yields 2 dozen rolls

Tips from Your Sponsor

KATNISS’S CRAVED CHEESE BUNS

Yields 1 dozen buns

Tips from Your Sponsor

The Unofficial Hunger Games Cookbook