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BREAD500.TXT
Servings: 2
-
c Milk
RCXX09B G.Mulhorn
1 tb Sugar
1 ts Salt
2
1
/2 c Water
3/4 c Flour
/4 c Cornmeal
2 pk Active dry yeast
1/4 ts Baking soda
2
1
Heat until very warm (120-130F) the milk and water. Combine the other
ingredients in a large bowl. Add hot liquids to dry mix; beat well; stir
in 3 cups flour to make stiff batter. Spoon into 2 bread pans, greased and
sprinkled with cornmeal and sprinkle tops. Cover. Let rise in a warm place
4
5 minutes. Bake 400F for 25 minutes. Remove from pans immediately and
cool. (I rub top crust with oleo.) Slice, toast and enjoy.
-
-
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--------- Recipe via Meal-Master (tm) v7.05
Title: Skillet Sizzled Cornbread
Categories: Breads
Servings: 6
1
1
1
c Stone ground yellow
cornmeal
c Unbleached all purpose
flour
tb Baking powder
1/4 ts Baking soda
1 1/4 c Buttermilk
1 Egg
2 tb Sugar
1/4 c Vegetable oil
3 tb Butter
-
-
1
/4 ts Salt
Preheat oven to 375 degrees. In a large bowl, combine cornmeal, flour,
baking powder and salt. In a small bowl, stir the baking soda into the
buttermilk. In another bowl, whisk together the egg, sugar to taste, and
the oil, then whisk this mixture into the buttermilk mixture. Spray an 8 or
9
inch cast-iron skillet with vegetable cooking spray. Put the skillet over
medium high heat. Add butter; heat until butter melts and is just starting
to sizzle. Tilt the pan to coat the bottom and sides. Add buttermilk
mixture to cornmeal mixture; quickly stir together, using only as many
strokes as needed to combine the mixtures. Scrape the batter into the hot,
buttery skillet. Immediately put the skillet into the preheated oven and
bake about 25 minutes, or until cornbread is golden brown. Cut into wedges
to serve. (For a decandent cornbread, substitute 1 3/4 cups sour cream for
the 1 1/4 cups buttermilk.)
-
-
----
--------- Recipe via Meal-Master (tm) v7.05
Title: Pane Di Mattina Alla Siciliana
Categories: Breads, Italy
Servings: 2
1
1
ts Olive oil
pk Active dry yeast
/2 c +1ts sugar
1/3 c Marsala
1/2 c Unsalted butter
3 tb Shortening
1
1/3 c Scalded milk cool to 100F
1/2 c Unbleached flour;approximate
1
1
1
6
1 1/2 ts Fennel seeds
4
Eggs
1 tb Grated lemon rind
1/2 ts Salt
/4 c Dried currents
/3 c Golden raisins
-
---------------------------------EGG WASH----------------------------------
1
1
tb Whipping cream
Egg yolk
1/2 tb Marsala
brush olive oil over surface of a large stainless steel bowl. Put yeast and
teaspoon sugar in bottom of bowl add 1 cup of scalded milk and stir to
1
disolve the yeast. Set aside for 10 minutes then add 1-1/2 cups flour and
remaining milk. Knead by hand or with mixer and dough hook till dough is
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