Quick and Easy Cornbread

Quick and Easy Cornbread

Quick-and-Easy-Cornbread_8311_400Ingredients

1 cup cornmeal
1/2 teaspoon salt
4 teaspoons baking powder
1 cup all-purpose flour
1 cup milk
1/4 cup vegetable oil
1 egg

Optional: 3 tablespoons sugar

 

Instructions

Pre-heat oven to 425°F.

Grease an 8-inch square baking pan.

Mix all dry ingredients together in a large bowl.

Add the wet ingredients to the bowl and mix well.

Mix until the dry ingredients are moistened and the mixture is smooth.

Pour mixture into the prepared baking pan.

Cook for 20-25 minutes, until the edges start to brown and pull away from sides of pan.

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Basic Bread

Basic Bread

This recipe yields two loaves.

Sliced-Bread_8275_400

 

Ingredients

1 cup milk
2 TBSP unsalted butter
1/2 cup warm water
2 packages active dry yeast
2 TBSP sugar
1 TBSP salt
1 cup warm water
6-7 cups unbleached all-purpose or bread flour

 

 

Instructions

Heat milk and butter in small saucepan until butter melts.Set aside to cool.

Mix yeast with 1/2 cup warm water (100-110°F) and set aside.

Add sugar, salt and 1 cup warm water (100-110°F) to large bowl. Stir.

Add milk and butter mixture to the sugar/water mixture.

Add yeast water to bowl and stir.

Start adding the flour to the large bowl, 1 cup at a time. After 4 or 5 cups of flour have been added, it gets harder to stir, so turn it out onto a floured surface. Continue to work in flour until the dough is no longer sticky.

Place dough into a large bowl that has been greased. Turn dough several times to coat it with the shortening. Cover and let rise in a warm place for 1 hour, or until doubled in size.

Punch down dough. This should be done gently.  

Turn dough out onto floured surface. Knead for approximately 5 minutes.

Divide dough in half. Roll it around a little and then press into a rectangle. Roll up dough jelly roll-style. Pinch the seams and turn under the ends.

Preheat oven to 375°F.

Place dough into 2 greased loaf pans. Cover and let rise in a warm place until doubled again, about half an hour.

Bake for approximately 45 minutes. The crust should be a golden brown.

Flip loaves out of pans onto a clean kitchen towel. Let cool before cutting.

3 Ingredient Biscuits

3 Ingredient Biscuits

3-Ingredient-Biscuits_8219_400

 

Ingredients

2 cups self-rising flour
1/3 cup shortening
2/3 to 1 cup full-fat buttermilk

Note: This recipe can be successfully doubled.

 

 

Instructions

Preheat oven to 450°F. Lightly grease baking pan.

Put flour into large mixing bowl.

Using a pastry cutter (or two forks), cut the shortening into the flour until the mixture looks like crumbs. Squeeze a handful of it into your hand. If it stays together, you are ready for the next step.

Add buttermilk to the flour/shortening mixture. Mix until the milk is worked in and turn dough onto a floured surface. Knead a few times, until dough is no longer sticky.

Roll out to about a 1/2 inch thickness. Cut out biscuits with a 3-inch cutter and place on greased baking pan.

Bake at 450°F for approximately 10 minutes.

Easy Yeast Rolls

Easy Yeast Rolls

Yeast-Rolls_7687_400

 

 

Ingredients

1 pkg active dry yeast
1 TBSP sugar
3/4 cup warm water (approximately 110°F)
2 1/2 cups baking mix

 

Instructions

Add warm water, yeast, and sugar to a large bowl. Let sit until yeast and sugar dissolve.

Add baking mix and mix well.

Turn onto a lightly floured surface.

Knead for about 5 minutes, until smooth and elastic.

Shape the dough into 24 small balls.

Place on greased baking pan.

Cover and let rise in a warm area for about 30 mins. until doubled.

Bake for approximately 10 mins. at 400°F, or until golden brown.