Posts Tagged ‘bread recipes’

Tuesday Recipe: Double Corn Cornbread

Tuesday, August 20th, 2013

Nothing beats warm cornbread straight out of the oven. If you love cornbread, you will fall in love all over again with this recipe!


A cast-iron skillet (or any ovensafe pan) is our first choice for this recipe, but a 9-inch cake pan will also work. Instead of heating it on the stovetop, place the cake pan with the oil in the preheated oven for 5 minutes before adding the batter.

Ingredients

Serves 8 to 10

1 cup cornmeal (yellow or white)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1 cup frozen corn, thawed
1 cup sour cream
2 large eggs
1/2 teaspoon hot pepper sauce
4 tablespoons unsalted butter, melted
2 teaspoons vegetable oil

Instructions

1. Adjust oven rack to middle position and heat oven to 450 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl. Pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined. Fold corn mixture into cornmeal mixture, then stir in melted butter.

2. Heat oil in 10-inch skillet over medium-high heat until just beginning to smoke. Take skillet off heat; quickly add batter and place skillet in oven. Bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cornbread in skillet on wire rack for 20 minutes (handle will be hot). Serve warm.

(Recipe courtesy Cook’s Country)


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Peanut Butter and Chocolate Swirl Bread

Tuesday, March 15th, 2011

Measuring CupsYou Will Need:
¾ Cup packed brown sugar
1/3 Cup creamy peanut butter
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 egg whites
2 Tablespoons canola oil
1 Cup all-purpose flour
½ Cup white whole wheat flour or whole-wheat flour
1 Cup fat-free milk
2 Tablespoons unsweetened cocoa powder
1 Tablespoon fat free milk

Instructions:
Preheat oven to 350°F.
Grease the bottom and ½ inch up the sides of one 8 x 4 x 2-inch loaf pan or four 4 ½ x 2 ½ x 1 ½-inch individual loaf pans; set aside.

In a large bowl combine brown sugar, peanut butter, baking powder, baking soda, and salt.
Beat with an electric mixer until combined.
Beat in egg whites and oil until combined.
In a small bowl combine all-purpose flour and whole wheat flour.
Alternately add flour mixture and 1 cup milk to peanut butter mixture, beating on low speed after each addition just until combined.
Transfer ½ cup of the batter to a small bowl; stir in cocoa powder and 1 tablespoon milk.

Spoon half of the light-color batter evenly into prepared loaf pan.
Drop all of the chocolate batter by small spoonful’s on top of batter in the pan.
Spoon remaining light-color batter evenly over chocolate batter.
Using a narrow metal spatula, swirl batters to create a marbled effect.

Bake for 50 to 55 minutes for the 8-inch pan, 30 to 35 minutes for a 4 ½ inch pan, or until a toothpick inserted near the center comes out clean.
Cool in the pan on a wire rack for 10 minutes.
Remove bread from the pan.
Continue cooling on the wire rack for an additional 90 minutes.
Wrap the bread and store overnight before slicing.

A Food Lovers TowelKitty Hot Pad

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Feather Breads? Featherbeds – Rolls with Potatoes

Tuesday, March 8th, 2011

Fruit Canister SetA 1939 New Hampshire recipe for light potato rolls. First printed in the The New England Yankee Cookbook, it also appears in Eleanor Early’s 1954, New England Cookbook. See “New England Recipes” website for a history.

You Will Need:
2 large potatoes, peeled, cooked and mashed
1½ Cups potato water
1 teaspoon salt
2 Tablespoons sugar
3 Tablespoons butter
¾ Cup milk
1 yeast package (dissolved in ¼ cup warm water)
7 Cups flour (approximate)

Instructions:
Peel, cook and mash potatoes, save 1½ cups potato water.
Add butter, salt, and 1 tablespoon sugar to mashed potatoes.
Add potato water to mashed potatoes.
Scald milk, cool to lukewarm and add to mashed potato mixture.
Dissolve yeast in warm water and 1 tablespoon sugar.
Add to mashed potato mixture and stir in 4 cups flour.
Beat well.
Add enough remaining flour to make dough stiff enough to knead.
Knead until smooth.
Place in a large bowl, brush top with melted butter.
Cover and let rise until double in bulk (1-5 hours).
Place on floured board.
Pat into pieces ½ inch thick.
Pinch off small pieces and shape into 48 tiny rolls.
Place on greased pan.
Let rise until more than double in bulk.
Bake in 400 degree oven for 20 minutes, or until done.
Rolls do not brown, they remain white.

Circle of Hearts Shortbread PanFlowers & Berries Shortbread Pan

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