11-10-2010, 07:51 AM (This post was last modified: 11-10-2010 08:12 AM by RN-PRN.)
Here is a recipe that I received years ago from an Aunt who lived in Texas. I altered one ingredient recently and it changed the texture to a lighter bread, but still very good.
Stone Ground Cornbread
1 C flour
3/4 tsp salt
4 tsp baking powder
1/4 C sugar
Stir in 1 C corn meal (if you can't find stone ground, other corn meal will work as well).
1 C milk
1/4 C shortening (I substituted vegetable oil for the shortening)
Stir until just mixed.
Grease bottom of 9 x 11 baking pan (I have used a 9 x 9) and sprinkle with corn meal. Pour in pan and bake in oven preheated to 450 degrees for about 30 minutes or until brown on top.
Not necessarily a "bread", but are mixed up like one
1 package of dry yeast in 1/8 C hot H2O
1/3 C brown sugar
1 1/3 C warm H2O
5 C flour
Knead dough until smooth. Break into pieces the size of a golf ball. Shape into pretzels.
In a very large pot, boil 12 C of H2O add 4 1/2 Tbsp baking soda. Drop pretzels into boiling H2O. Boil for 30 seconds and remove. Place on ungreased cookie sheet. Sprinkle with kosher salt and bake at 475 degrees until brown.
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Breads - RN-PRN - 11-10-2010 07:51 AM
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