Archive | Breads RSS feed for this section

Skillet Cornbread

7 Dec

This is the southern version folks, meaning no sugar added!  This is the kind of cornbread I grew up eating, and it is the perfect accompaniment to chili or stew.  If you already have bacon grease on hand, skip the first step and use 2 or 3 Tbsp cold grease.  Heat your pan over a burner or in the oven until melted and the pan is piping hot.  Be sure to keep an eye on your melting grease, so you don’t end up with a fire.

Skillet Cornbread

  • About 2 thick bacon slices, chopped
  • 3 cups cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups buttermilk
  • 2 large eggs, lightly beaten
  • 10 tablespoons unsalted butter, melted

Preheat the oven to 450 degrees F.

Brown chopped bacon in a 10-inch cast iron skillet.  Remove bacon from skillet.

In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well. In a small bowl, combine the buttermilk, eggs, and melted butter. Add to dry ingredients and stir just to combine. Quickly pour the cornmeal batter into the hot skillet.

Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.

Yields: 12 slices

Source: adapted from Emeril Lagasse, 2001


Miracle Bread

7 Dec

I love this sandwich bread recipe!  I can enter my kitchen at 8 AM and have two freshly baked loaves ready by 9 AM.  That’s right, 60 minutes from start to finish.  It’s nothing short of…well, a miracle.

**Note: if you are making this in a KitchenAid, halve the recipe and make 2 loaves of bread.**

Miracle Bread
10 1/2 c. white bread flour
1/2 c. sugar
1 T. salt
3 rounded tablespoons instant yeast
3 T. liquid lecithin (I didn’t have lecithin, so I used 1/3 c. oil)
4 c. hot tap water

Mix dry ingredients. Add lecithin (or oil) and water. Mix for 1 minute and check consistency. If dough is too dry, add a little more water. Dough should be very sticky. Mix for 5 minutes. (Do not add flour to the dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves, place in pans and cover with a dish towel. Let rise 25 minutes. Bake at 350 degrees for 25 minutes.

Makes 4 loaves.

For whole wheat bread (which I actually prefer in taste to the white, especially if you use King Arthur’s White Whole Wheat Flour), use the same recipe only with whole wheat flour; replace one cup of the hot water with warm applesauce, and add 1 additional tablespoon lecithin. Mix for ten minutes.

I usually have to add up to 1/3 cup more water (for a half recipe) when I combine the ingredients, which may be due to the specific type of whole wheat flour I use.  When the dough is kneading, it should only cling to the bowl a little in the very bottom.  The sides should be clean as it mixes.

Source: Hannah/Michelle Olivier