I have caught the breadbug. After making crusty bread to eat with spaghetti the other night, I fell in love with bread making. There are 256 bread and baked goods recipes in my big box o' recipes. There are 366 days this year. I now plan to make all 256 by December 31st.
Today the chosen recipe read: Southwestern Cheese-Corn Bread. Larch has renamed it Maize-ing bread. And it absolutely is ahmaaaazing! I was sort of expecting one of those bread Larch loves and I only find "meh." I ate 3 thick slices. This one is going in the keeper book.
Instructions:
Mix 2 pkgs. Active dry yeast, 1 C yellow cornmeal, and 1/2 tsp baking soda.
Heat 1/2 C oil, 1 C buttermilk, and 1 Tbsp each sugar and salt to 105° to 115°F in a saucepan.
Combine wet and dry ingredients, stirring well.
Add 2 eggs, 1 C creamed corn, 1 4oz can diced green chilis, 1 small onion minced, 1 1/2 C grated cheddar cheese, and about 4 cups flour. Mix well and then add enough additional flour to make a stiff dough.
Turn dough onto a floured surface and knead until smooth.
Return to bowl and let rise about 1 hour until doubled.
Divide dough into two loaves and place in two 9X5 loaf pans that have been buttered and dusted with cornmeal. Allow to rise for another hour until doubled in size again.
Bake at 400° F for half an hour. Cool on rack.
My house smelled good enough to eat. And the bread was super amazing delish both warm and completely cooled. You might also try shaping dough into 16 rolls and cooking on a buttered and dusted cookie sheets to use for hamburger buns. I plan to try that this summer for BBQ season. If you cook rolls, bake only 20 minutes.
Catch the Breadbug
Hugs and warmth
Brea
Today the chosen recipe read: Southwestern Cheese-Corn Bread. Larch has renamed it Maize-ing bread. And it absolutely is ahmaaaazing! I was sort of expecting one of those bread Larch loves and I only find "meh." I ate 3 thick slices. This one is going in the keeper book.
Instructions:
Mix 2 pkgs. Active dry yeast, 1 C yellow cornmeal, and 1/2 tsp baking soda.
Heat 1/2 C oil, 1 C buttermilk, and 1 Tbsp each sugar and salt to 105° to 115°F in a saucepan.
Combine wet and dry ingredients, stirring well.
Add 2 eggs, 1 C creamed corn, 1 4oz can diced green chilis, 1 small onion minced, 1 1/2 C grated cheddar cheese, and about 4 cups flour. Mix well and then add enough additional flour to make a stiff dough.
Turn dough onto a floured surface and knead until smooth.
Return to bowl and let rise about 1 hour until doubled.
Divide dough into two loaves and place in two 9X5 loaf pans that have been buttered and dusted with cornmeal. Allow to rise for another hour until doubled in size again.
Bake at 400° F for half an hour. Cool on rack.
My house smelled good enough to eat. And the bread was super amazing delish both warm and completely cooled. You might also try shaping dough into 16 rolls and cooking on a buttered and dusted cookie sheets to use for hamburger buns. I plan to try that this summer for BBQ season. If you cook rolls, bake only 20 minutes.
Catch the Breadbug
Hugs and warmth
Brea
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