Bread

If you've never had homemade Bread, you don't know what you're missing. The scent makes the house or apartment smell wonderful, it tastes great, and knowing that you've made something this great is great.

To that end, here are six bread recipes to help you through the day, including Irish Whole Wheat Soda Bread and Classic Southern Buttermilk Cornbread. Enjoy!

EGG CINNAMON BREAD



I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.





Ingredients

2 envelopes yeast

1 C warm water

1-2 T honey

1 C milk (Note: 1 cup soy milk can be used in place of the milk)

1/2 C margarine (1 stick)

2 eggs, beaten

6-7 C unbleached white flour

1/4-1/2 C margarine (1 stick)

2-3 C cinnamon sugar

1/8 teaspoon salt

Directions

Stir honey into warm water. Stir in yeast. Set aside.

Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.

Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.

Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.

Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.

IRISH WHOLE WHEAT SODA BREAD

This is from the infamous long-since-forgotten emailing list. However, since it has nutritional info for diabetics, I have to guess that it was in a diabetic email.

Yield: Makes 1 Round Loaf

Ingredients

2 cups whole wheat flour

1 cup all-purpose flour

1 tablespoon granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1-1/2 cups buttermilk

Directions

Preheat oven to 400 degrees F. Lightly grease a baking sheet.

In a large bowl, stir together whole wheat flour, flour, sugar, baking powder, baking soda and salt. Add buttermilk all at once, stirring with a fork to make a soft, but slightly sticky dough.

With lightly floured hands, form dough into a ball. On a lightly floured surface, knead the dough gently for 8 to 10 times. Pat the dough into a 6-inch thick round with a slightly flattened top.

Place dough on prepared baking sheet. With a shape knife or pizza cutter, score the top in the shape of a cross or large X. Bake in preheated oven for 35 to 45 minutes. Remove from baking sheet onto a cooling rack immediately. Dust top with rice flour. Serve warm from the oven.

Nutritional Information Per Serving (1/12 of loaf): Calories: 123, Carbohydrate: 25 g, Fiber: 3 g, Protein: 5 g, Fat: 1 g, Sodium: 335 mg, Cholesterol: 1 mg

Diabetic Exchanges: 1-1/2 Starch/Bread

FLAXSEED BREAD

This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).

Yield: 1 loaf

Ingredients

1-3/4 to 2 cups all-purpose flour

1-1/4 cups whole wheat flour

1 envelope FLEISCHMANN'S RapidRise Yeast

1 teaspoon salt

1/2 cup milk

1/4 cup water 3 tablespoons honey

1 tablespoon butter or margarine

1 large egg

1/4 cup flaxseed

1 tablespoon butter or margarine, melted

Directions

In large bowl, combine 1 cup flour, whole wheat flour, undissolved yeast and salt. Heat milk, water, honey and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, flaxseed and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 12x8-inch rectangle. Beginning on short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.

Bake at 350 degrees for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Brush with melted butter.

MAPLE MONKEY BREAD

Here’s another bread recipe from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).

Yield: 1 loaf

Ingredients

4-1/2 to 5 cups all-purpose flour

1/3 cup sugar

2 envelopes FLEISCHMANN'S RapidRise Yeast

1 teaspoon salt

1/2 cup milk

1/2 cup water

1/2 cup butter or margarine

2 eggs

1 cup maple syrup

1 cup chopped walnuts

Directions

In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 5 tablespoons butter until very warm (120 to 130 degrees); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough into 32 pieces and roll into balls. Melt remaining 3 tablespoons butter; dip balls of dough in butter. In bottom of greased 10-inch tube pan with non-removable bottom, evenly layer 1/3 cup syrup, 1/2 cup walnuts and 16 balls. Repeat layers. Top with remaining 1/3 cup syrup. Cover and let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes, or follow CoolRise Method (below).

Bake at 375 degrees for 35 minutes or until done; cover with foil during last 10 minutes to prevent excess browning. Cool in pan on wire rack for 10 minutes. Invert onto serving plate.

CoolRise Method:

Shape loaf as directed. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. To bake, remove from refrigerator, uncover dough and let stand 10 minutes at room temperature. Bake and cool as directed.

BUTTERMILK CORNBREAD WITH CORN KERNELS

This is from the infamous long-since-forgotten emailing list, though it states that it's from The Working Family's Cookbook.

Prep Time: 10 minutes; Cooking Time: 30 minutes; Serves 6 to 8

Ingredients

3 tablespoons butter or margarine

1-1/4 cups yellow cornmeal

3/4 cup all-purpose flour

2 tablespoons sugar

3/4 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup fresh, or frozen and defrosted corn kernels

1 cup buttermilk

2 medium-size eggs, lightly beaten

Directions

Heat the oven to 400 degrees F. Put 1 tablespoon of butter in a 9-inch cast iron or ovenproof frying pan or a square baking pan and heat in the oven until it is hot and the butter is melted.

Meanwhile, combine the cornmeal, flour, sugar, salt, baking powder, baking soda and corn kernels in a bowl and mix to blend. Melt the remaining 2 tablespoons of butter and combine with the buttermilk and eggs in a bowl. Pour this mixture into the dry ingredients and stir just to combine (do not overmix).

Swirl the butter in the frying pan to coat the sides and pour the batter into the pan. Smooth the top of the batter and bake for 25 to 30 minutes until a knife inserted in the center of the cornbread comes out clean.

CLASSIC SOUTHERN BUTTERMILK CORNBREAD

This yummy recipe is from Diana Rattray, who has contributed to About.com and The Spruce Eats for years. For this recipe, she wrote, "Cornbread differs in flavor and texture depending on what part of the country you are in. Southern cornbread is unsweetened and more crumbly than the sweet cake-like recipes from the North; it's also cooked in a very hot cast-iron skillet, while Northern cornbread is typically made in a baking dish. This cornbread recipe is for the classic buttermilk cornbread you'll find throughout the South. There's generally no sugar added to Southern cornbread, which makes it an ideal side dish for a savory meal. Serve it fresh from the oven, cut into wedges, with beans or collard greens or a big bowl of chili. It can also be used to make a delicious cornbread stuffing. If you want to go "old school," crumble some of this cornbread into a mug and enjoy it with a few splashes of buttermilk."

Prep Time: 10 minutes; Cook Time: 22 minutes; Total Time: 32 minutes; Makes 6 to 8 servings

To view this online, go to https://www.thespruceeats.com/classic-southern-buttermilk-cornbread-3054140.

Ingredients

1/4 cup melted shortening, divided

2 cups white or yellow cornmeal

1/4 cup all-purpose flour

2-1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1-1/4 cups buttermilk

1 large egg

Butter, for serving, optional

Directions

Gather the ingredients.

Preheat the oven to 425 F. Position the rack in the center of the oven.

Brush about 1 tablespoon of melted shortening in a 9- to 10-inch cast-iron skillet and put the skillet in the oven

In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Whisk to blend thoroughly.

In another bowl, whisk together the buttermilk, egg, and the remaining 3 tablespoons of melted shortening.

Add the buttermilk mixture to the dry mixture and stir just until blended. Carefully remove the hot cast iron pan from the oven and set it on a metal rack. Pour the batter into the sizzling shortening in the hot skillet.

Return the skillet to the oven, reduce the oven temperature to 375 F, and bake for 20 to 24 minutes, until golden brown.

Cut the cornbread into wedges and serve hot with a pat of butter, if desired.

Enjoy.

How to Serve Southern Cornbread

Southern buttermilk cornbread is delicious served alongside soups, stews, chili, beans, or greens. Many people like to crumble their cornbread in a glass and fill it with cold milk. You can also turn a pan of cornbread into a great dressing to go with chicken, pork, or turkey.

Tips

If you find the cornbread is too crumbly, increase the amount of flour (decreasing the cornmeal proportionally); the additional gluten will help to keep the mixture together.

For the optimal cornbread, splurge on a quality stone-ground cornmeal, which will offer more flavor and an interesting, varied texture.

Recipe Variations

For a little extra flavor, add some bacon drippings or duck fat to the cast iron skillet.

Although it will break from tradition, if you prefer a sweeter cornbread, add a few tablespoons of sugar or honey to the batter.