Category: Bread

Savory Cornbread

Cornbread has got to be one of the most delightful, simple, flavorful accompaniments to any meal. As a southerner from North Carolina, I grew up on corn bread (and biscuits and rice, but that’s another story or two). In the south, we do not eat sweet cornbread. First time I tasted sweet cornbread I actually spit it out of my mouth, thinking something was wrong with it! It wasn’t and now that I have been around some, I like all kinds of cornbread—sweet, spicy, savory, cheesy–and every variation. For a southern version, omit the sweeteners, use a 3/4 to 1/4 ratio of cornbread to flour, and substitute buttermilk for half and half (you can also add a tablespoon yogurt to warm milk to simulate buttermilk). But by all means, do try cornbread. My four-year-old cannot get enough of plain, old fresh buttered cornbread. Cornbread is seriously underappreciated and for no good reason that I can think of!

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

1 1/4 cup cornmeal
3/4 cup flour
1 Tbsp baking powder
½ tsp salt
2 eggs, beaten
1 cup half and half
¼ cup melted butter or shortening

Preparation:

Preheat oven to 400° F.
Sift together the flour, cornmeal, baking powder and salt.
Combine the half and half, eggs, fat, honey and sugar.
Thoroughly grease and flour a 9″ × 9″ baking pan (or use a nonstick baking pan or a flexible silicone pan).
Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than ten seconds. The batter should be visibly lumpy — leave it that way! It’s extremely important not to overmix the batter.
Once the liquid and dry ingredients have been combined, pan and bake the cornbread immediately.
- TIP: The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter must be baked right away.
Bake 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the bread starts to separate from the pan.

Tags cornbread

Bread Dutch Oven Side

Garlic Naan

Ingredients

1 teaspoon active dry yeast
2 teaspoons sugar, divided
¾ cup warm water
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
2 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt, more for finishing
1/8 teaspoon baking powder
2 tablespoons unsalted butter (or melted ghee)
1 heaping tablespoon minced fresh garlic, divided
1 teaspoon garlic powder
sea salt
2 tablespoons chopped cilantro

Directions

In a small bowl, stir together the yeast, 1 teaspoon sugar and water. Allow the mixture to sit for about 10 minutes until it becomes bubbly. Whisk in the yogurt and olive oil.

In a large bowl, whisk together the flour, kosher salt, remaining sugar, and baking powder. Pour in the yogurt mixture and use your hands to mix the ingredients all together. The dough will be very wet and sticky at first but continue to mix/knead until it becomes rather soft and pliable. Once it comes together, cover the bowl with plastic wrap and place it in a draft free place for 3-4 hours until it nearly doubles in size.

Place the butter and 1 tablespoon garlic in a small, microwave proof bowl. Heat in the microwave until the butter has melted.

Dust your counter (or other work place) with flour and place your naan dough onto it. Using a pastry cutter or sharp knife, divide the dough into 6 even portions. Lightly roll each of the dough balls into the flour to help them from sticking. Using a floured rolling pin, roll one of the dough portions into a circle about ¼ inch thick –it’s completely okay if it’s an imperfect circle. Sprinkle the top side with a bit of the garlic powder and remaining minced garlic. Use your fingers to press it into the dough and then pass the rolling pin over the top of it to ensure it’s secured. Repeat this method with the remaining dough.

Warm a large cast-iron skillet over medium-high heat until it’s nearly smoking. Be sure to have a lid large enough to fit the skillet and have the bowl of garlic butter with pastry brush nearby.

Carefully pick up one of the rolled out naan and gently lay it in the skillet, garlic side up, and cook for about one minute. The dough should start to bubble. After the minute, use tongs/spatula to flip the naan and cook for another 30 seconds to 1 minute. Flip it over again and cover the skillet for about an additional 30 seconds to 1 minute. The bread will look blistered and have blackened in a few spots.

Remove the naan from the skillet and generously brush the top with the garlic butter. Sprinkle the tops with a few pinches of sea salt and chopped cilantro. Repeat with the remaining 5 naan. Serve warm.

From The Culinary Chronicles

I’ve heard that this can be used as a pizza crust.

For other intriguing cat iron bread options see Wide Open Eats

Tags untested

Bread Breakfast Quick Prep Side

Cinnamon Muffins

Ingredients
3 cups Flour
1½ tsp Cinnamon
½ cup Brown Sugar
2 Eggs
2 cups Water
½ tsp Salt
2 tsp Baking Powder

Bake at 350° for 12 minutes

Tags muffins

Bread Breakfast Quick Prep Side

Mariah’s Muffins

Ingredients
2 cups Flour
2 cups Water
2 tsp Baking Powder
1 tsp Salt
2 Eggs
1½ cups Sugar

Bake at 350° until golden brown (about 10 minutes).

Tags muffins

Bases & Stored Food Preparation Bread

30-Day Bran Muffins

These are called 30 Day Bran Muffins. I am telling you this title because the title is what changed my life. You see, the 30 Day refers to how long the covered batter can last in your fridge without going gloopy, glopy or sprinkled with blackish green bumps. Which means, I make a load of batter one morning, and for a week we are baking fresh, piping hot muffins without having to whip them up daily.

You follow?

One batch of batter will take us through the week. We eat about six of these branfabulous muffins a day. And if we don’t get through our half dozen in one day, I throw out the old muffins because REMEMBER? the next morning I bake new ones.

Now listen, they are just bran muffins. There’s no sprinkle or shine to them. I baste them with honeybutter right out of the oven and it makes them sweeter. Sometimes I throw fresh raspberries into the muffin tins with the batter, sometimes banana, sometimes fresh blueberries from Passionista’s farm in Washington. If I am emotionally dependent on food one particular morning, I resort to chocolate chips or my old standby, Nutella. See that sky? That’s the limit on these ladies. These bran muffin ladies. Break it down.

Ingredients

4 cups All-Bran Cereal
2 cups Boiling Water
1 cup Margarine*
2 ½ cups Sugar*
4 Eggs
4 cups Buttermilk
5 tsp Baking Soda
1 tsp Salt
5 cups Flour
2 cups Bran Flakes Cereal

http://feedproxy.google.com/~r/CJaneEnjoyIt/~3/Xcg8quXcUCg/30-day-bran-muffins.html

Tags apple, muffins

Bread

Peanut Butter Chocolate Chip Muffins

Post author By David
Post date October 27, 2013
No Comments on Peanut Butter Chocolate Chip Muffins

2 cups brown sugar
4 cups flour
2 tsp baking soda
½ tsp salt
2 eggs
2 tsp vanilla
2 cups milk
1 ½ cup peanut butter
½ cup mini chocolate chips

375°
8 m (in mini tin)
Mix dry
Cream wet
Combine
STIR ONLY UNTIL JUST MIXED
Makes 48 mini muffins

Prep time 15m
Cook time 8m
Total time 23m

Tags muffins

Bread

Brown Sugar Muffins

Ingredents

2 cups Brown Sugar
4 cups flour
2 tsp Baking Soda
½ tsp Salt
2 Eggs,well beaten
2 tsp Vanilla
2 cups Milk
1 cup Melted Butter

Directions

Preheat oven to 375°. Mix and then sift together the brown sugar,flour,soda,and salt. In a separate bowl,cream the remaining ingredients together. Add the wet mixture to the sifted dry ingredients and stir only until just mixed.Bake in greased muffin tins for 15-20 minutes. Makes 2 dozen regular-sized muffins.

Tags muffins

Bread

Bananna Chocolate Chip Muffins

Post author By David
Post date October 27, 2013
No Comments on Bananna Chocolate Chip Muffins

1 cup butter
1 cup brown sugar
2 eggs
1 tsp vanilla
12; cup buttermilk
Cream to here
2 cups flour
1 12; tsp baking soda
12; tsp baking powder
12; tsp salt
1 cup mini chocolate chips
1 cup oatmeal
2 mashed bananas

350°
Prep time 10m
Cook time 10m

Tags bananna, muffins

Bread

Shredded Apple Wheat Muffins

Post author By David
Post date October 27, 2013
No Comments on Shredded Apple Wheat Muffins

1 cup butter
1 cup brown sugar
2 eggs
1 tsp vanilla
12; cup buttermilk
Cream to here
2 cups flour
1 12; tsp baking soda
12; tsp baking powder
12; tsp salt
13; shredded wheat crumbs
12; can applesauce
2 cups oatmeal
23; cup toffee bits

350°
Prep time 10m
Cook time 10m

Tags muffins

Bread Breakfast Dessert Side

Lemon Poppy Seed Muffins

Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 10-12

Ingredients:

½ cup sweet creamy butter, softened
⅔ cup sugar
2 large eggs, separated
1 ⅓ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons poppy seeds
2 lemons, zest of, grated
¼ teaspoon salt
½ cup buttermilk or ½ cup plain yogurt
2 tablespoons lemon juice
1 teaspoon vanilla

Directions:

Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
In a large bowl, cream the butter and sugar until fluffy.
Add the egg yolks, one at a time.
Beat well after each.
In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
Beat just until smooth.
In another bowl, beat the egg whites until soft peaks form.
Gently fold them into the muffin batter until blended.
Spoon the batter into the prepared pan, ¾-full.
Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing to cool completely.
I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.

Tags muffins