Corn Bread

I don’t make corn bread often but when I do use this recipe. It’s hearty and has a rich corn flavor. 

Smear the bread with butter and serve with chili or a light salad.  It makes a perfect meal on a rainy day.

Ingredients

2 cups corn mealcorn-bread

1 cup boiling water

2 beaten egg yolks

1 tbs melted butter

1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

3/4 cup unsweetened almond milk

2 stiffly beaten egg whites

Mix cornmeal with boiling water.  Add other ingredients except egg whites and mix well.  Fold in egg whites and pour into a greased cooking dish.  Bake at 375 degrees Fahrenheit for 25 to 30 minutes or until a toothpick inserted in the middle of the dish comes out clean.

Homestyle Bread

There’s nothing like melted butter on fresh bread.  This homestyle recipe for bread takes some time but the results are worth the wait.  This is a sweet bread that goes well with peanut butter and jam.  Instead, leave out the fruit and serve it with a steaming bowl of soup or spicy chili and you have a hearty meal for a cold winter day.

homestyle-bread

2 tsp sugar

1/2 cup warm water

4 1/2 tbsp active dry yeast

4 1/2 cups flour

3/4 cup milk (scalded)

1/4 cup sugar Continue reading “Homestyle Bread”

Cheese Herb bread

1 cup milk

1/3 cup sugar

1 tsp salt

cheese-herb-bread
Cheese Herb Bread

1/2 cup shortening

2 tsp sugar

1/2 cup warm water

2 packages yeast

2 beaten eggs

5 to 5 1/2 cups flour

sharp cheddar

goat cheese

Rosemary, chives and parsely

Heat and scald the milk.  Add sugar, salt, shortening, and scalded milk together.  Stir until shortening is melted.  Cool to lukewarm

Dissolve 2 tsp sugar in warm water and sprinkle yeast on top  Let stand for 10 minutes then stir.

Add to lukewarm milk mixture and stir in eggs.  add 3 cups of flour and blend until smooth.  Gradually add the remaining flour until incorporated.  Do not overmix

Turn dough onto a lightly floured board and kneed for seven minutes until the dough is smooth.  Put in a lightly greased bowl.  Grease top and coer with a clean towel to let rise.  Rise in warm place until double in size.  This usually takes one to one and a half hours.

Punch down risen dough and divide into 3 equal portions.  Form into balls, cover and let rest for 10 minutes.

Turn the first amount of dough onto a lightly floured board.  Roll into a rectangle.  Sprinkle with diced herbs, cheddar and goat cheese.  Repeat for the next two rectangles and then stack evenly on top of each other.  Roll the dough into the shape of a loaf and pinch ends together.  Turn into a greased loaf pan.

Bake in 400 degree oven for 45 to 60 minutes until done.

 

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Carrot Bread

1 cup grated carrot

carrot-bread
Carrot Bread

3/4 cup maple syrup

1/2 cup oil

2 eggs (beaten)

1 tsp vanilla

1 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

nuts if desired

Mix carrots, maple syrup, oil, eggs and vanilla.  Sift dry ingredients together and add to liquid mixture combining until just mixed.  Bake at 350 degrees Fahrenheit  for 50 minutes or until a toothpick inserted in bread comes out clean.

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