Bread Recipes
ByBread Recipes
Buttermilk Cornbread Recipe
Combining the best elements of Northern and Southern, this is a superb, just-barely-sweet version of one of the classic African-American cornbreads. Be sure to use stone-ground cornmeal for its full flavor and distinctive, delicious grittiness.
Ingredients
Vegetable cooking oil spray
1 cup all-purpose flour
1 cup stone-ground yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
2 tablespoons sugar
1 egg
1/4 cup corn or canola oil
2 tablespoons butter
Instructions
1. Preheat oven to 375F. Spray a 10-inch round baking pan or heavy oven-proof skillet with cooking oil.
2. Sift together flour, cornmeal, baking powder and salt into a medium bowl.
3. In a smaller bowl, stir baking soda into buttermilk. Whisk in sugar, egg and oil.
4. Place skillet over medium heat, add butter and heat until butter melts and starts to sizzle. Carefully tilt pan to coat sides and bottom.
5. Pour wet ingredients into dry ingredients; combine quickly, using as few strokes as possible. Scrape batter into pan; bake 20 minutes, or until golden brown. Let cool a few moments, and slice into 8 wedges to serve. Serves 8.
Cranberry Bread Recipe
This thick batter makes a dense bread that’s great toasted and served with butter. When cranberries are available, throw a few bags in your freezer to make this bread year-round. We like it prepared with dried cranberries too.
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar
1 egg, well beaten
2 tablespoons melted butter
2 tablespoons hot water
1/2 cup orange juice
1/4 cup grated orange rind
1 cup fresh or dried cranberries
1/2 cup chopped nuts
Instructions
1. Preheat oven to 325F. Grease a 9-by-5-inch loaf pan or 3 mini loaf pans.
2. Combine flour, salt, baking powder and baking soda. Add sugar, egg, butter, hot water, orange juice and grated orange rind; stir until moistened. Fold in berries and nuts. Spoon into pan and bake 50 minutes (or 35 minutes for mini loaves). Cool; wrap and refrigerate or freeze.
Monkey Bread Recipe
Although it’s tempting to try to arrange the balls of dough neatly in the pan, once they’re coated in butter, they are slippery and practically slide into place by themselves. At first the pan will seem too big for the dough, but it rises nearly to the top. When the bread is baked, it fills the pan.
Ingredients
3 cups all-purpose flour, divided
1 package active dry yeast
1/4 cup sugar
1 1/2 teaspoons salt
1 cup 2% reduced-fat milk, heated
1 egg
3 tablespoons butter, melted
Instructions
1. Combine 1 1?2 cups flour, yeast, sugar and salt in a large bowl. Add milk and egg; beat until blended. Gradually add remaining flour and beat until mixture forms a soft dough. If necessary, add more flour.
2. Turn out onto floured surface and knead until smooth and elastic. Place in an oiled bowl, turning to oil top of dough. Cover and let rise in a warm place until double in bulk, about 50 minutes.
3. Preheat oven to 375F.
4. Punch dough down; shape into 16 balls. Roll each in melted butter and arrange in a greased 9-inch tube pan. If there is extra butter, pour over top. Cover and let rise in a warm place about 50 minutes or until dough nearly fills pan.
5. Bake 25 minutes or until golden brown. Remove from pan onto wire rack; serve warm. Serves 8.
Recipes are free recipes available at http://www.relishmag.com
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