Date: Mon, 20 Oct 2014 07:22:33 GMT -------------- BEGIN bread-bakers.v114.n041 -------------- 001 - dmrogers218@comcast.net - Re: cornbread 002 - Alan Woods - Re: cornbread 004 - "Ruthie G" You can easily half the recipe for a thinner, crispier cornbread. Half the recipe is perfect for 2 people although it keeps well in the fridge and reheats easily. --------------- MESSAGE bread-bakers.v114.n041.2 --------------- From: Alan Woods Subject: Columbus Day Loaf Date: Mon, 13 Oct 2014 23:46:17 -0400 here's a loaf, which came quite well: *Columbus Day Loaf* 2 cups Meijer Whole Wheat Flour 1 1/2 cups Bob's Red Mill Quinoa Flour 2 TBS Vital Wheat Gluten 1 tsp Kosher Salt 1 TBS Barley Malt Italian sourdough starter Activate starter overnight. Next day, form dough, and let rise for 24 hours. Punch down, knead for at least twenty minutes, shape into loaf, let rise in greased pan. Preheat oven to 425F. Place bread in oven and immediately reduce temperature to 375 degrees. After 20 minutes, rotate 180 degrees. Cook another 20 minutes or so until done, and internal temperature reaches 275 degrees. Remove from oven and cool. Enjoy! Alan --------------- MESSAGE bread-bakers.v114.n041.3 --------------- From: Subject: Re: cornbread Date: Thu, 16 Oct 2014 5:43:25 -0500 You will never know how good Cornbread can be until you use this old fashioned recipe given to me by Bridget in Oklahoma. It was gleaned from a 1940's cookbook. 2 cups yellow cornmeal 1 tsp baking soda 1 tsp salt - I use sea salt 2 eggs beaten well 2 cups Buttermilk Heat oven to 450F, put 2 tbsp bacon grease into a (10) inch Cast Iron frying Pan pan and let heat up while mixing the the ingredients. Take HOT pan out of oven, be sure to have grease spread well, pour mixture into the hot pan. It will start to puff up immediately! Bake for 20 to 25 minutes. The older the Buttermilk, the better the cornbread! I have baked this recipe in an eight inch (8") Cast Iron pan after cutting all the above ingredients in half! It works perfectly and it holds together just fine. Richard Young --------------- MESSAGE bread-bakers.v114.n041.4 --------------- From: "Ruthie G" Subject: Re: cornbread Date: Sun, 19 Oct 2014 16:27:31 -0500 Real southern cornbread just doesn't have flour in it...it's made as Andies recipe shows...no flour and in a hot...very hot skillet...the recipe seems perfect or close enough to me after watching all my southern relatives make it for as many years as i can remember and I'm 75 years old.. --------------- MESSAGE bread-bakers.v114.n041.5 --------------- From: Reggie Dwork Subject: Sun-Dried Tomato Semolina Biscuits Date: Wed, 15 Oct 2014 00:13:05 -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 Low Fat 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. --------------- MESSAGE bread-bakers.v114.n041.6 --------------- From: Reggie Dwork Subject: Emmer Focaccia Date: Wed, 15 Oct 2014 00:18:33 -0700 * Exported from MasterCook * Bread, Emmer Focaccia Recipe By :Recipe Courtesy of Dan Barber, Blue Hill. Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups water -- room temp 4 teaspoons active dry yeast 2 cups finely ground emmer wheat 2 1/2 cups all-purpose flour -- plus more for dusting 1 teaspoon sugar 5 tablespoons olive oil 1 3/4 teaspoons table salt 1 clove garlic -- finely minced 1/2 teaspoon kosher salt -- or fleur de sel 1 teaspoon chopped fresh rosemary extra virgin olive oil -- for drizzling In the bowl of an electric mixer, using a handheld whisk, whisk together the water, yeast and ground emmer wheat and let stand until slightly foamy, about 10 minutes. Add the all-purpose flour, sugar, 2 Tbs. of the olive oil, the table salt and garlic. Fit the mixer with the dough hook and beat on low speed until the dough begins to pull away from the sides of the bowl and form a ball, about 10 minutes. Transfer the dough to a well-floured work surface and gently shape into a ball. Coat a baking sheet with 1 Tbs. of the olive oil. Place the dough on the baking sheet and coat the top with the remaining 2 Tbs. olive oil. Wrap the baking sheet loosely with plastic wrap and place in a warm spot (about 80F) until the dough has doubled in volume, about 1 hour. Preheat an oven to 450F. Remove the plastic wrap from the baking sheet and gently stretch the dough evenly until it covers the bottom of the sheet. Using your fingertips, press gently into the dough to create small dimples evenly over the surface. Sprinkle the dough with the fleur de sel and rosemary. Wrap the baking sheet loosely with plastic wrap and place in a warm spot (about 80ºF) until the dough has almost doubled in volume and is soft to the touch, about 30 minutes. Remove the plastic wrap from the baking sheet. Bake until the focaccia is lightly browned on the surface and springs back lightly when pressed, 13 to 15 minutes. Remove from the oven and drizzle the focaccia with extra-virgin olive oil. Let cool for 10 minutes before cutting into squares. Makes 24 squares. Description: "Thick, chewy and fragrant with rosemary and garlic, this focaccia just needs a drizzle of olive oil to make a perfect meal." Source: "williams-sonoma.com" S(Internet address): "http://www.williams-sonoma.com/recipe/emmer-focaccia.html" Copyright: "Adapted from Williams-Sonoma Kitchen Library Series, Muffins & Quick Breads, by John Phillip Carroll (Time-Life Books, 1993)." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 3g Fat (22.5% calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 210mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n041.7 --------------- From: Reggie Dwork Subject: Dutch Spice Bread Date: Wed, 15 Oct 2014 00:21:50 -0700 * Exported from MasterCook * Bread, Dutch Spice Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dark corn syrup 1/2 cup packed brown sugar 1 egg 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 cup milk In a bowl, combine corn syrup, brown sugar and egg; mix well. Combine dry ingredients; add to the egg mixture alternately with milk and mix well. Pour into a greased waxed paper-lined 9" x 5" x 3" loaf pan. Bake at 325F for 80-90 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack to cool completely. Wrap and let stand for 24 hours before slicing. Yield 16 servings Description: "This is a moist, spicy bread. Wrap it and allow it to ripen for a day before slicing." Source: "allrecipes.com" Start to Finish Time: "1:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 1g Fat (5.5% calories from fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 198mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates. Serving Ideas : Serve it with cream cheese to enhance the old-fashioned gingerbread flavor. --------------- MESSAGE bread-bakers.v114.n041.8 --------------- From: Reggie Dwork Subject: Cranberry Cornbread Bread Date: Wed, 15 Oct 2014 00:25:45 -0700 * Exported from MasterCook * Bread, Cranberry Cornbread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Fruit Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup White Flour -- unbleached 1 1/3 cups yellow cornmeal 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup Dried Cranberries 1/2 cup egg beaters 99% egg substitute 1/4 cup honey 1 cup nonfat milk 1/2 teaspoon sunflower oil Preheat oven to 400F and lightly spray an 8 square baking pan. Ina mixing bowl, whisk together flour, cornmeal, baking powder, and salt. Stir in cranberries and set aside. In another bowl, whisk together eggs, milk, honey and oil. Add to dry ingredients and mix just until blended. Pour batter into prepared pan and bake until top is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; trace Fat (2.7% calories from fat); 3g Protein; 36g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 236mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n041.9 --------------- From: Reggie Dwork Subject: Southern Cornbread Date: Wed, 15 Oct 2014 00:28:14 -0700 * Exported from MasterCook * Bread, Southern Cornbread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons rendered bacon fat 1 cup stone-ground white cornmeal -- or yellow 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 1/2 cups whole buttermilk 4 tablespoons unsalted butter -- melted 1 large egg 1. Preheat oven to 425F. In a 10" cast-iron skillet, add rendered bacon fat. Place skillet in oven to preheat. 2. In a med bowl, stir together cornmeal, flour, baking powder, salt and baking soda. 3. In another med bowl, stir together dry ingredients, stirring just until combined. Carefully remove hot skillet from oven. Pour batter into skillet (batter should sizzle in hot pan). Carefully remove hot skillet from oven. Pour batter into skillet (batter should sizzle in hot pan). 4. Bake until top is golden brown and a wooden pick inserted in center comes out clean, approx 20 min. 5. Let cool in skillet 3 min. Invert onto a wire rack, and let cool 5 min. Store in an airtight container up to 2 days. Extra Flavor: Stir in any one of these ingredients to give your cornbread great flavor. 2C shredded cheese 1/2 (4 oz can) diced jalapenos, drained 1 (14 1/2 oz) can corn, drained cream-style corn (reduce buttermilk to 3/4C) Source: "Taste of the South, Jan/Feb 2014" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 229 Calories; 10g Fat (41.5% calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 512mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v114.n041 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved