Date: Sun, 12 Oct 2014 09:12:04 GMT -------------- BEGIN bread-bakers.v114.n040 -------------- 001 - Andrea L Paysinger Subject: Cornbread Date: Mon, 6 Oct 2014 16:27:36 -0700 I saw the posts about Cornbread. You don't need wheat flour to make southern cornbread - it's optional, some folks add a couple of tablespoons but there was a time when wheat flour was very expensive because wheat does not grow well in the south. It is the butterfat in milk that reacts with the acid so skim milk is NOT a good option to get the correct texture in cornbread. I posted a treatise on my blog about "Cornbread from Scratch" a few years ago. However one does not have to grind their own meal as there are plenty of suitable STONE-GROUND options available, especially online. This is not the cake-like stuff from box mixes. It is sturdy enough to be dipped in bean soup or "pot likker" and will hold together and not disintegrate. Real southern cornbread. http://www.asenjigalblogs.com/resurrected-recipes-from-long-ago/cornbread-the-staff-of-life-in-the-south-of-my-childhood/ Andie --------------- MESSAGE bread-bakers.v114.n040.2 --------------- From: Sue Subject: Another cornbread recipe Date: Mon, 6 Oct 2014 20:10:56 -0400 (EDT) Here's my favorite cornbread recipe, using yogurt instead of buttermilk. For those who don't like their cornbread sweet, close your eyes and go to the next post. :) COUNTRY CORNBREAD (Source: Parade Magazine, Beth Merriman, Food Editor, many, many years ago) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400F. Grease an 8x8" baking pan. 1 c enriched cornmeal 1 c all purpose flour 1/4 c sugar 1/2 tsp salt 1/2 tsp baking soda 1 carton (8 oz) plain yogurt 1/4 c vegetable oil 1 egg Sift together dry ingredients (I just put them in a bowl and mix them with a big spoon). In another bowl blend yogurt, oil, and egg. Add dry ingredients and mix just until blended (do not overmix). Pour into prepared pan. Bake 20 min at 400 deg until toothpick comes out clean. Do not overbake! The top will be flecked with brown rather than uniformly so. --------------- MESSAGE bread-bakers.v114.n040.3 --------------- From: David Scheidt Subject: Re: Questions on Skillet Cornbread Date: Tue, 7 Oct 2014 22:51:50 -0500 >From: Fred Smith >Subject: Re: Questions on Skillet Cornbread >Date: Mon, 29 Sep 2014 11:17:45 -0400 > >Question 3: I don't personally have any experience with corn breads >that contain only corn. All the ones I've made use corn meal with >some flour, either white or whole wheat. It would seem to me that >without some sort of flour, there's be nothing to make all the bits >of corn meal stick together. You mention "corn flour", is that what >use US-ians would call corn meal, or is it in fact corn ground to a >flour-like powder? Here in the US, corn meal is coarser than wheat >flour,... you can feel the grittiness of it if you rub a little >between your fingers. I make all corn cornbread sometimes. (not usually, I like the stuff with flour better.) My method is something like: 2 cups (550 ml) cornmeal 2 teaspoon (10 ml) baking powder 1 t (5ml) table salt, more by volume if you're using something coarse 1 T (15 ml) sugar (you can easily use honey, add it to the liquid part) 2 large eggs 2 T (30ml) liquid fat -- melted butter, oil, lard, whatever 2 cups (475 ml) milk or buttermilk, or some combination. whisk together dry ingredients. beat eggs in milk with the butter or oil put in greased 8x8 pan (a 10" skillet will work) 450F for 20-25 minutes until browned, and a tester comes out clean in center. --------------- MESSAGE bread-bakers.v114.n040.4 --------------- From: Reggie Dwork Subject: Asiago-Pepper Bread Date: Wed, 08 Oct 2014 08:49:16 -0700 * Exported from MasterCook * Bread, Asiago-Pepper Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb loaf: 3 cups bread flour 1 cup warm water -- (100F to 110F) 1/2 cup nonfat dry milk 1/2 cup grated Asiago cheese -- (2 ounces) 1 1/2 tablespoons minced green onions 1 tablespoon sugar 1 tablespoon butter -- melted 2 1/2 teaspoons bread-machine yeast 1 1/4 teaspoons salt 1/2 teaspoon coarsely ground black pepper 1 large egg Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and the remaining ingredients into bread pan, and select bake cycle; start bread machine. Yield: 1 (1 1/2-pound) loaf, 16 servings Serving size: 1 slice Source: "Cooking Light Jan 2001" S(Internet Address): "http://www.myrecipes.com/recipe/asiago-pepper-bread-10000000222170/" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 135 Calories; 3g Fat (17.0% calories from fat); 6g Protein; 22g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 243mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : This flavorful loaf is great for sandwiches or toasted and served with an Italian meal. --------------- MESSAGE bread-bakers.v114.n040.5 --------------- From: Reggie Dwork Subject: Pumpkin-Parmesan Scones Date: Wed, 08 Oct 2014 09:43:38 -0700 * Exported from MasterCook * Scones, Pumpkin-Parmesan Recipe By :Jean Patterson Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 3/4 ounces all-purpose flour -- (about 1 1/2 cups) 2 3/8 ounces whole wheat flour -- (about 1/2 cup) 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup chilled butter -- cut into small pieces 1/2 cup canned pumpkin 1/2 cup fat-free plain yogurt 2 large egg whites -- divided 2 tablespoons grated fresh Parmesan cheese 1 tablespoon pumpkinseed kernels Preheat oven to 400F. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine pumpkin, yogurt, and 1 egg white, stirring with a whisk. Add to flour mixture; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8" circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into but not through dough. Brush remaining 1 egg white over top of dough. Sprinkle dough with cheese and pumpkinseeds, pressing lightly to adhere. Bake at 400F for 20 minutes or until golden. Slice scones along score lines with a serrated knife. Serve warm. Yield: 12 servings Serving size: 1 wedge Description: "Canned pumpkin puree makes these scones moist and tender. Pumpkinseed kernels add nutty crunch." Source: "Cooking Light, JAN 2009" S(Internet Address): "http://www.myrecipes.com/recipe/pumpkin-parmesan-scones-10000001867558/" Yield: "12 servings (serving size: 1" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 4g Fat (30.9% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 295mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Serving Ideas : Serve with a hearty vegetable soup or a meaty stew --------------- MESSAGE bread-bakers.v114.n040.6 --------------- From: Reggie Dwork Subject: Sun-Dried Tomato Semolina Biscuits Date: Thu, 09 Oct 2014 16:26:30 -0700 * Exported from MasterCook * Biscuits, Sun-Dried Tomato Semolina Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups boiling water 10 sun-dried tomatoes -- packed without oil 2 cups all-purpose flour 1/4 cup semolina flour -- or yellow cornmeal 1 tablespoon baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 1 tablespoon dried basil 1/4 teaspoon ground red pepper 1/4 cup chilled butter -- or stick mararine, cut into 1 cup lowfat buttermilk cooking spray Combine boiling water and sun-dried tomatoes in a bowl; let stand for 15 minutes. Drain and chop. Preheat oven to 425F. Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 7 ingredients (all-purpose flour through pepper) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. (Flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.) Add tomatoes and buttermilk; stir just until moist. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2" thickness; cut with a 2 1/2" biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425F for 15 minutes or until golden. Yield: 1 dozen Serving size: 1 biscuit Source: "myrecipes.com" S(Internet address): "http://www.myrecipes.com/recipe/sun-dried-tomato-semolina-biscuits-10000000226163/" Copyright: "Cooking Light , Nov 2000" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 4g Fat (28.4% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 404mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v114.n040 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved