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| Plain White Bread or Rolls | ||
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| 2 tsp yeast | 1 stick butter | 1/4 c. warm water |
| 5 - 7 c. flour | 1 c. hot water | 1/2 tsp salt |
| 1 TBS sugar | 1 egg | vegetable oil |
| Directions: | ||
| "Proof" the yeast by dissolving it and 1 TBS sugar in 1/4 c. warm water. Good yeast will form "foam" on top. Melt the stick of butter in the 1 c. hot water. Add 1 cup four and stir to cool. Add egg, disolved yeast, and another cup of flour - mix well. Continue adding flour until a stiff ball of dough is formed. Turn dough out onto a floured surface and knead the dough by pulling the edges toward the middle, then pushing the edges down into the dough with the heels of your hands. Smooth the dough into a ball and place into a bowl well oiled with vegetable oil. Turn to make sure the surface is well oiled. Cover with a damp cloth and let set in a warm place until double in size (or about 1 hour). Turn out again onto a floured surface. For loaves: divide dough in half, shape each half into a loaf, and place in well-oiled loaf pan. Let rise for about 1 hour, bake in 350-degree oven for 35-40 minutes. For Rolls: pinch off a golf ball sized piece of dough, shape into roll, place in well-oiled 9x13 baking pan or into a muffin pan. Let rise for about 1 hour then bake for about 15 minutes in a 350-degree oven. |
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| Herb Bread | |||
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| 2 tsp or 1 pkg yeast | 1 stick butter (1/2 cup) | 1/2 tsp salt | |
| 1 TBS sugar | 1 egg | 1 tsp Oregano | |
| 1/4 c warm water | 1 tsp Garlic powder (1/2 cup) | 1 tsp Basil | |
| 5-7 c. flour | 1 tsp Rosemary | vegetable or olive oil | |
| 1 c hot water | 1 TBS dried minced onion | ||
| Directions: | |||
| "Proof" the yeast by dissolving it and 1 TBS sugar in 1/4 c. warm water. Good yeast will form "foam" on top. Melt the stick of butter in the 1 c. hot water. Add dried herbs and onions - let soften for 15 to 30 minutes. Add 1 cup four and stir to cool. Add egg, disolved yeast, and another cup of flour - mix well. Continue adding flour until a stiff ball of dough is formed. Turn dough out onto a floured surface and knead the dough by pulling the edges toward the middle, then pushing the edges down into the dough with the heels of your hands. Smooth the dough into a ball and place into a bowl well oiled with vegetable oil. Turn to make sure the surface is well oiled. Cover with a damp cloth and let set in a warm place until double in size (or about 1 hour). Turn out again onto a floured surface. Divide dough in half, shape each half into a loaf. Place the loafplace in well-oiled loaf pan, on a cookie sheet, or in a 9-inch spring-form pan. Let rise for about 1 hour, bake in 350-degree oven for 35-40 minutes. |
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| Rye Bread (makes a single 2 pound loaf) |
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2 cups of warm water (105 - 110 degrees F) 1 teaspoon of sugar 1 teaspoon of dry active yeast 2 cups stone ground rye flour 2 to 3 cups unbleached white flour 1 teaspoon of salt |
Dissolve the sugar in the warm water. Dissolve the yeast in the water and allow it to proof until foamy (about 10 minutes). Add salt. Add 2 cups of rye flour and two cups of white flour, 1 cup at a time, alternating types and stirring it to blend the flour into the mixture. A soft, slightly sticky ball of dough will form. Place the dough ball on a floured surface and knead for about 5 - 10 minutes. If the dough is sticky, sprinkle it with flour from the remaining cup of flour (you may or may not use all of this flour). The dough should be soft and have an even color and texture. Shape the loaf and put it on a greased baking sheet. Let rise until at least doubled (about 2 hours). Preheat oven to 400 degrees F. Bake for about 45 minutes. Cool on a wire rack. Brushing the surface with a little melted butter or oil will improve the color of the loaf and help keep the crust soft. |
1 cup Cornmeal
1 cup Flour
1 Tablespoon Baking powder
1/2 teaspoon Salt
3/4 cup milk
1 Egg, lightly beaten
1 cup Creamed corn
1 1/2 cup Cheddar cheese, grated
2 Tablespoons Butter
Place a large cast iron skillet in the oven. Pre-heat to 425.
Mix together all ingredients (except the butter).
Add the butter to the hot pan until just melted.
Pour the mixture into the hot pan.
Bake for 25-30 minutes until lightly browned.
Allow to cool slightly before serving.
Whole Wheat Irish Soda Bread |
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| Ingredients: 1 1/2 cups Flour 1 1/2 cups Whole-wheat flour 1 1/2 teaspoon Baking powder 1 teaspoon Salt 1/2 teaspoon Baking soda 1 Egg 1 cup Buttermilk |
Directions: Pre-heat the oven to 375. Sift the flour, whole-wheat flour, baking powder, salt and baking soda three times (to avoid bitter pockets of soda). In a separate bowl, blend the lightly beaten egg and buttermilk. Mix into the dry mixture. Place on a floured cutting board and knead for 2 minutes. Form into a ball, place on a baking sheet and slightly flatten the ball. Cut 12 inch-deep cuts on the top surface. Bake for 30-40 minutes or until medium brown. Cool before slicing. |
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