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.

Bread

If you've ever had homemade bread, you know how absolutely wonderful it can be. It's so much yummier than most store bread. If you've ever baked it, you know how satisfying it is to make a loaf or three, or a pan of biscuits, dripping with butter and/or honey...

If you're ready to try your hand at homemade bread, or are looking for an additional recipe or two, check out the Texas Moppin’ Rolls, the Classic Southern Buttermilk Cornbread, or any of the other yumminess in today's post. 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.

CRANBERRY CORNBREAD

This is from Vallery Lomas in The New York Times cooking enewsletter. It begins, "Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite."

Time: 45 minutes; Yield: 8 servings

To view this online, go to https://cooking.nytimes.com/recipes/1022718-cranberry-cornbread.

Ingredients

8 tablespoons unsalted butter, plus more for serving

1-1/4 cups fine- or medium-grind yellow cornmeal

1 cup all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1-1/2 teaspoons kosher salt (Diamond Crystal)

1/2 teaspoon baking soda

3 large eggs

1 cup buttermilk

1 cup fresh or thawed frozen cranberries

Directions

Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.

Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.

Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.

Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.

BUTTERMILK SUGAR BISCUITS

This is from Briana Holt and adapted by Eric Kim in The New York Times cooking enewsletter. For this recipe, Eric wrote, "These wonderful hearty biscuits, from the brilliant baker Briana Holt of Tandem Coffee + Bakery in Portland, Maine, are crusty on the outside but tender on the inside, with distinct layers that are fun to peel apart while eating. Different from fluffy, airy Southern biscuits, Ms. Holt’s biscuits are like sturdy, salty-sweet Tempur-Pedic pillows that bounce back when you press into them. At Tandem, these beauties are split and served slathered with butter and fruit jam or, in an especially divine combination, cream cheese and hot pepper jelly."

Time: 1 hour; Yield: 9 biscuits

This was featured in "The Best Biscuits Outside of the South", and can be viewed online at https://cooking.nytimes.com/recipes/1024061-buttermilk-sugar-biscuits.

Ingredients

1 cup cold unsalted butter

3-1/3 cups all-purpose flour, plus more for rolling

1/2 cup granulated sugar

1 tablespoon baking powder

2-1/2 teaspoons kosher salt (such as Diamond Crystal) or 1-3/4 teaspoons fine sea salt

1-1/4 cups cold buttermilk

Melted butter and flaky sea salt (both optional), for finishing

Preparation

Heat oven to 375 degrees and line a large sheet pan with parchment paper or foil.

Coarsely grate the butter onto a plate, then freeze until cold and hard, at least 10 minutes. Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder and salt. Add the butter to the dry ingredients. Using a spoon, toss together until all of the butter is coated with flour.

Add half the buttermilk and toss with the spoon. When incorporated, add the rest of the buttermilk and gently toss again, without mashing together or overmixing, until the dry ingredients are lightly hydrated throughout. The mixture will be crumbly.

Flour a clean surface and dump the mixture directly onto it. Using your hands, gently press the crumbs together and then use a floured rolling pin or empty wine bottle to roll the mass gently but firmly into a 1-inch-thick rectangle. Fold the dough in half: Using a bench scraper, lift the top half off the surface and fold it over the bottom half. This step may be crumbly and messy at first, but just go for it and fold what you can down from the top. Repeat this roll-and-fold motion 5 times, flouring the surface and dough as needed and using the bench scraper to straighten the edges as needed. The dough will come together as you roll it. Rotate the mixture after each fold to create a square.

Build the final layer: Fold the dough in half one last time, then roll to about 1-1/2 inches thick to create a 6-inch square, using the bench scraper to straighten out the edges.

Using the bench scraper or a sharp knife, cut straight down into the square to create a 3-by-3 grid of 9 squares, then place them on your sheet pan, upside down if you’d like taller biscuits. Bake for 25 to 35 minutes, rotating the pan halfway through, until risen, golden brown on top, and slightly pale on the sides. Don’t worry if a couple of the biscuits tip over or if melted butter pools underneath. Brush the tops with melted butter and sprinkle with flaky sea salt, if using.

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.

TEXAS MOPPIN' ROLLS

Yield: 12 rolls.

I frequently make these (from Breaking Bread with Father Dominic) to go with chili or homemade spaghetti. Definitely yummy!



Ingredients:

2 packages Fleischmann's Active Dry Yeast

1 teaspoon honey

2 cups lukewarm water

1 teaspoon salt

1 1/2 teaspoons crushed red pepper

1/2 cup minced onion

1 cup shredded Monterey Jack cheese

1/2 cup shredded Cheddar cheese

6 1/2 to 7 cups all-purpose flour, divided

Directions:

Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated.

Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.

Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 12 equal pieces. Roll each piece into a fat oval. Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled.

While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust is browned. Remove rolls from pan and let cool on racks.

Note: "With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper-and-cheese-bread-with-an-attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper.

"I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well." (All notes after the recipes are Father Dominic's notes.)

BASIC ROLLS

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).

This recipe makes about 30 rolls.

Ingredients

1 package FLEISCHMANN's Active Dry Yeast

1/4 cup warm water

2 cups whole milk

1/4 cup (1/2 stick) butter

2 tablespoons granulated sugar

2 teaspoons salt

2 eggs, beaten

5 to 5 1/2 cups bread flour or all-purpose flour, divided

Directions

Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 to 10 minutes, or until foamy.

Heat milk in a saucepan until lukewarm; do not boil. Add butter, sugar and milk; mix well.

Combine milk mixture, yeast mixture and eggs in large bowl of electric mixer fitted with dough hook. Add 2 cups of the flour; mix with dough hook until blended. Add 2 cups flour and mix until blended. Add 1 cup flour and mix on medium speed 2 minutes.

Remove dough from mixing bowl and place on a floured surface. Knead, adding as much of the remaining 1/2 cup flour as needed to form a smooth, elastic dough. Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place 1 to 1 1/2 hours, or until doubled.

Punch down dough. Knead 2 minutes to work out air bubbles. Let dough rest 10 minutes. Shape dough into desired rolls. (For shape variations, visit Tips & Techniques.) Place on lightly greased baking sheet. Cover and let rise about 30 minutes, or until doubled.

When dough is nearly finished rising, preheat oven to 425 degrees. Bake rolls 15 to 20 minutes, or until golden brown.

Bread

Is there anything as wonderful as homemade Bread? I'm not sure. But I do know that it almost always tastes wonderful, makes the house or apartment smell great, and just brings a smile to almost everyone.

That said, here are six yummy bread recipes, including Honey Oatmeal 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.

HONEY OATMEAL BREAD

This is from The Bread Monk, otherwise known as Fr. Dominic Garramone.

Years ago, he had a show on PBS that I used to watch. I've tried numerous recipes that he had on his show, and they're absolutely wonderful.

Anyway, this starts out, "Honey oatmeal is my most-requested recipe in two ways: more people ask me to share the recipe for this bread than for any other, and it's the bread my fellow monks ask for most often! As you can see, I usually bake it in big batches, but here's the recipe for a standard two loaf batch."

You can find this at https://breadmonk.com/honey-oatmeal.html.

Ingredients

1 cup instant oats

1/3 cup honey

2 cups hot water

2 tsp. salt

1 package dry yeast

1 Tbs. butter or oil

1/4 warm water

5-1/2 cups of flour, approx.

Extra oatmeal for coating

1 egg (optional)

Directions

Put the oats in a large bowl. Bring 2 cups water to a boil, pour it over the oats and let stand for atleast 15 minutes. Stir the yeast into 1/4 cup of warm water and let stand for 5 minutes to dissolve.Feel the oats at the bottom of the bowl to be sure they're lukewarm, then add the honey, salt, butter and dissolved yeast. You can also add an egg for an extra rich dough. Work in enough of the flour so that the dough can be handled, but remember that the oatmeal and the honey will make this a very sticky dough. Turn out onto a lightly floured board, knead for a minute or two and then letrest for 10 minutes. Resume kneading until the dough is elastic, but still rather sticky---don’t addtoo much flour at a time. Place in a greased bowl, cover, and let rise in a warm spot until double in bulk. Punch down and divide into two pieces. Knead each piece to remove the large air bubbles, but do not use any flour on the kneading board---you want the dough to remain sticky. Roll each loaf in the extra oatmeal until it is completely covered. Place loaves on lightly greased cookie sheets and allow to rise until doubled. Preheat oven to 350 degrees. Bake bread for 45 minutes. Remove from cookie sheets and cool on racks.--

Dough made with honey may darken more quickly than other breads. If the loaves start to get too dark, loosely cover them with aluminum foil and continue baking.

For an excellent lo-fat sandwich, use this bread with fresh garden tomatoes and smoked turkey; no need for cheese or dressing for added flavor.

BASIC ROLLS

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).

This recipe makes about 30 rolls.

Ingredients

1 package FLEISCHMANN's Active Dry Yeast

1/4 cup warm water

2 cups whole milk

1/4 cup (1/2 stick) butter

2 tablespoons granulated sugar

2 teaspoons salt

2 eggs, beaten

5 to 5 1/2 cups bread flour or all-purpose flour, divided

Directions

Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 to 10 minutes, or until foamy.

Heat milk in a saucepan until lukewarm; do not boil. Add butter, sugar and milk; mix well.

Combine milk mixture, yeast mixture and eggs in large bowl of electric mixer fitted with dough hook. Add 2 cups of the flour; mix with dough hook until blended. Add 2 cups flour and mix until blended. Add 1 cup flour and mix on medium speed 2 minutes.

Remove dough from mixing bowl and place on a floured surface. Knead, adding as much of the remaining 1/2 cup flour as needed to form a smooth, elastic dough. Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place 1 to 1 1/2 hours, or until doubled.

Punch down dough. Knead 2 minutes to work out air bubbles. Let dough rest 10 minutes. Shape dough into desired rolls. (For shape variations, visit Tips & Techniques.) Place on lightly greased baking sheet. Cover and let rise about 30 minutes, or until doubled.

When dough is nearly finished rising, preheat oven to 425 degrees. Bake rolls 15 to 20 minutes, or until golden brown.

BUTTERMILK SUGAR BISCUITS

This is from Briana Holt and adapted by Eric Kim in The New York Times cooking enewsletter. For this recipe, Eric wrote, "These wonderful hearty biscuits, from the brilliant baker Briana Holt of Tandem Coffee + Bakery in Portland, Maine, are crusty on the outside but tender on the inside, with distinct layers that are fun to peel apart while eating. Different from fluffy, airy Southern biscuits, Ms. Holt’s biscuits are like sturdy, salty-sweet Tempur-Pedic pillows that bounce back when you press into them. At Tandem, these beauties are split and served slathered with butter and fruit jam or, in an especially divine combination, cream cheese and hot pepper jelly."

Time: 1 hour; Yield: 9 biscuits

This was featured in "The Best Biscuits Outside of the South", and can be viewed online at https://cooking.nytimes.com/recipes/1024061-buttermilk-sugar-biscuits.

Ingredients

1 cup cold unsalted butter

3-1/3 cups all-purpose flour, plus more for rolling

1/2 cup granulated sugar

1 tablespoon baking powder

2-1/2 teaspoons kosher salt (such as Diamond Crystal) or 1-3/4 teaspoons fine sea salt

1-1/4 cups cold buttermilk

Melted butter and flaky sea salt (both optional), for finishing

Preparation

Heat oven to 375 degrees and line a large sheet pan with parchment paper or foil.

Coarsely grate the butter onto a plate, then freeze until cold and hard, at least 10 minutes. Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder and salt. Add the butter to the dry ingredients. Using a spoon, toss together until all of the butter is coated with flour.

Add half the buttermilk and toss with the spoon. When incorporated, add the rest of the buttermilk and gently toss again, without mashing together or overmixing, until the dry ingredients are lightly hydrated throughout. The mixture will be crumbly.

Flour a clean surface and dump the mixture directly onto it. Using your hands, gently press the crumbs together and then use a floured rolling pin or empty wine bottle to roll the mass gently but firmly into a 1-inch-thick rectangle. Fold the dough in half: Using a bench scraper, lift the top half off the surface and fold it over the bottom half. This step may be crumbly and messy at first, but just go for it and fold what you can down from the top. Repeat this roll-and-fold motion 5 times, flouring the surface and dough as needed and using the bench scraper to straighten the edges as needed. The dough will come together as you roll it. Rotate the mixture after each fold to create a square.

Build the final layer: Fold the dough in half one last time, then roll to about 1-1/2 inches thick to create a 6-inch square, using the bench scraper to straighten out the edges.

Using the bench scraper or a sharp knife, cut straight down into the square to create a 3-by-3 grid of 9 squares, then place them on your sheet pan, upside down if you’d like taller biscuits. Bake for 25 to 35 minutes, rotating the pan halfway through, until risen, golden brown on top, and slightly pale on the sides. Don’t worry if a couple of the biscuits tip over or if melted butter pools underneath. Brush the tops with melted butter and sprinkle with flaky sea salt, if using.

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.

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.

Homemade Bread

If you've never had the pleasure of making and eating Homemade Bread, you don't know what you're missing. We're talking something really yummy that makes the whole house smell wonderful. Check out the Classic Southern Buttermilk Cornbread, the Texas Moppin’ Rolls, or any of the other yummy breads in today's post. Enjoy!

BASIC ROLLS

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).

This recipe makes about 30 rolls.

Ingredients

1 package FLEISCHMANN's Active Dry Yeast

1/4 cup warm water

2 cups whole milk

1/4 cup (1/2 stick) butter

2 tablespoons granulated sugar

2 teaspoons salt

2 eggs, beaten

5 to 5 1/2 cups bread flour or all-purpose flour, divided

Directions

Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 to 10 minutes, or until foamy.

Heat milk in a saucepan until lukewarm; do not boil. Add butter, sugar and milk; mix well.

Combine milk mixture, yeast mixture and eggs in large bowl of electric mixer fitted with dough hook. Add 2 cups of the flour; mix with dough hook until blended. Add 2 cups flour and mix until blended. Add 1 cup flour and mix on medium speed 2 minutes.

Remove dough from mixing bowl and place on a floured surface. Knead, adding as much of the remaining 1/2 cup flour as needed to form a smooth, elastic dough. Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place 1 to 1 1/2 hours, or until doubled.

Punch down dough. Knead 2 minutes to work out air bubbles. Let dough rest 10 minutes. Shape dough into desired rolls. (For shape variations, visit Tips & Techniques.) Place on lightly greased baking sheet. Cover and let rise about 30 minutes, or until doubled.

When dough is nearly finished rising, preheat oven to 425 degrees. Bake rolls 15 to 20 minutes, or until golden brown.

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

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.

TEXAS MOPPIN' ROLLS

Yield: 12 rolls.

I frequently make these (from Breaking Bread with Father Dominic) to go with chili or homemade spaghetti. Definitely yummy!



Ingredients:

2 packages Fleischmann's Active Dry Yeast

1 teaspoon honey

2 cups lukewarm water

1 teaspoon salt

1 1/2 teaspoons crushed red pepper

1/2 cup minced onion

1 cup shredded Monterey Jack cheese

1/2 cup shredded Cheddar cheese

6 1/2 to 7 cups all-purpose flour, divided

Directions:

Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated.

Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.

Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 12 equal pieces. Roll each piece into a fat oval. Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled.

While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust is browned. Remove rolls from pan and let cool on racks.

Note: "With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper-and-cheese-bread-with-an-attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper.

"I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well." (All notes after the recipes are Father Dominic's notes.)

Quick Breads and Muffins

Since yesterday's post dealt with soup, I figured today's post should deal with Quick Breads and Muffins; the two foods just seem to go well together. Check out the Irish Whole Wheat Soda Bread, Mexican Chocolate-Zucchini Bread, or any of the other quick breads and muffins in today's post. Enjoy!

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.

BROWNED BUTTER JALAPENO CORNBREAD

This incomes from the Spring/Summer 2019 issue of Renew by UnitedHealthcare, page 26. It begins, "Browned butter adds nutty depth and jalapeno adds a kick to this classic crowd-pleaser, made mildly sweet with honey and moist with yogurt." Makes 9 servings

Ingredients

1/4 cup better

1/3 cup honey

1 egg, lightly beaten

1 cup plain yogurt

1/2 cup milk

1 cup flour

1 cup yellow cornmeal

1 teaspoon salt

2 teaspoon baking powder

1 jalapeno, seeded and chopped

Directions

Heat oven to 400 degrees F. In a small skillet, melt butter over medium heat, swirling the pan occasionally, until the butter foams, then turns to a toasty brown color, about 2 minutes. Remove rom heat. Add 1 tablespoon of the browned butter to a 9X9 inch baking pan, swirling to coat the bottom.

In a medium bowl, combine the remaining butter, honey, egg, yogurt and milk, whisking to combine.

Add the flour, cornmeal, salt and baking powder all at once. Stir together only until combined. Stir in the halapeno. Spread batter in prepared pan.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Serve warm.

Nutrition: Calories: 207, Total Fat: 6.6 g; Saturated Fat: 3.8 g; Cholesterol: 36.5 mg; Sodium: 87 mg; Carbs: 33.6 g; Dietary Fiber: 1.5 g; Protein: 4.3 g

CHOCOLATE-RASPBERRY MUFFINS

You may remember me posting about Rollin' Oats, one of my favorite places to shop. It has two stores in the Tampa Bay (Florida) area, one in Tampa, the other in St. Petersburg. Since I live way closer to St. Pete, I frequently go to that store. It's really one of my favorite places to shop. (Hint: If you live in the area, or are visiting, I highly recommend checking it out.)

Anyway, whenever I'm in Rollin' Oats, I pick up a copy of Taste For Life. This is from the March 2021 issue of Taste For Life (page 12). Prep Time: 35 minutes, plus 30 minutes cool time; Makes 9 muffins

To view this online, go to https://tasteforlife.com/healthy-recipes/desserts/chocolate-raspberry-muffins.

Ingredients

1/4 cup coconut flour

1/4 cup unsweetened cocoa powder

1/4 tsp salt

1/2 tsp baking soda

4 large eggs

1/4 cup oil, plus additional for greasing pan

1/2 cup honey

1 tsp vanilla extract

1/2 cup fresh or frozen raspberries

Directions

Preheat oven to 350°. Grease 9 of the muffin cups in a muffin pan.

In a large bowl, combine coconut flour, cocoa powder, salt, and baking soda.

In a medium bowl, whisk together eggs, oil, honey, and vanilla extract. Mix wet ingredients into dry ingredients until fully incorporated. Gently fold in raspberries.

Scoop approximately 1/4 cup of batter into each greased muffin cup.

Bake approximately 20 minutes, until a cake tester inserted into center of muffin comes out clean. Cool muffins in pan for 1/2 hour.

CRANBERRY CREAM CHEESE MUFFINS

My son and I were both on several long-forgotten emailing recipe lists. This is one of the recipes my son passed along from one of those lists.

Makes 24 muffins.

Ingredients

1 cup butter, softened

8 ounces cream cheese, softened

1 1/2 cups sugar

1 1/2 teaspoons vanilla

4 eggs

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh or frozen cranberries [dust with 2 Tbl. - flour] - can substitute blueberry or raspberry

1/2 cup pecans or walnuts, chopped

Directions

Preheat oven to 350ºF. Line muffin pan with paper liners or spray with nonstick cooking spray.

In mixing bowl, beat together butter, cream cheese, sugar and vanilla. Add the eggs, 1 at a time, beating well after each.

In separate bowl, combine the flour, baking powder and salt. Add to the butter mix gradually; fold in cranberries and nuts. Spoon batter into greased muffin cups.

Bake for 25-30 minutes or til golden and toothpick inserted in middle comes out clean. Let muffins stand on cooling rack for about 3 minutes before removing from the pans.

MEXICAN CHOCOLATE-ZUCCHINI BREAD

This comes from Deb Wise on MyRecipes. She wrote, “Got a boatload of zucchini? A loaf of so-simple quick bread is a delightful, kid-friendly way to put it to use. This decadent twist spices up classic zucchini bread with cocoa powder, cinnamon, a rich chocolate glaze, and roasted pepitas. Easy-to-make, incredibly moist, and intensely chocolatey, this Mexican Chocolate Zucchini Bread is sure to be a new favorite.”

Active Time: 15 minutes; Total Time: 2 hours 30 minutes; Yield: Serves: 10 (serving size: 1 slice)

To view this online, go to https://www.myrecipes.com/recipe/mexican-chocolate-zucchini-bread.

Ingredients

3 large eggs

1 1/4 cups granulated sugar

1 cup vegetable oil

1 teaspoon vanilla extract

2 cups grated unpeeled zucchini

1 2/3 cups (about 7 1/8 oz.) all-purpose flour

1/3 cup unsweetened cocoa

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon table salt

1/2 cup chocolate chips

1/2 cup, plus 2 Tbsp. roasted and salted pepitas (shelled pumpkin seeds), divided

3 tablespoons heavy cream

1 ounce bittersweet chocolate baking bar, finely chopped

1/2 cup (about 2 oz.) powdered sugar

Directions

Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with baking spray.

Place eggs in a large bowl; lightly whisk. Add granulated sugar, oil, and vanilla; whisk until smooth. Stir in grated zucchini.

Whisk together flour, cocoa, baking soda, cinnamon, baking powder, and salt in a medium bowl just until combined. Add flour mixture to egg mixture, stirring just until combined. Stir chocolate chips and 1/2 cup of the pepitas into batter. Scrape batter into prepared pan; smooth top with spatula. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour.

Cool bread in pan on a wire rack 15 minutes. Run a knife around the edges of pan to loosen bread. Remove bread from pan, and cool completely on rack, about 1 hour.

Combine cream and bittersweet chocolate in a medium-size microwaveable bowl. Microwave on MEDIUM until chocolate melts, about 45 seconds, stirring every 15 seconds. Add powdered sugar, and stir until smooth. Drizzle glaze over top of cooled bread. Sprinkle with remaining 2 tablespoons pepitas.

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

Bread

If you've ever had homemade bread, you know how yummy it can be. Not just the taste, but it also smells wonderful, making your house or apartment just smell delicious.

While it may seem like a lot of work for something you can buy already sliced at the grocery store, it's well worth the work. (Hint: If you really get into kneading the bread, it also helps relieve stress! At least, it does for me.)

Here are six yummy bread recipes to try, including Classic Southern Buttermilk Cornbread and Egg Cinnamon Bread. Enjoy!

MAGIC CATERPILLAR PEANUT BUTTER BREAD

Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live. However, you might be able to check out a few episodes by Google-ing his name for the latest places that show him, or on YouTube. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 1 loaf.



Ingredients:

1 package Fleischmann's Active Dry Yeast

1/4 cup warm water

1 cup milk

3/4 cup chunky peanut butter

1/4 cup granulated sugar

1 teaspoon salt

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

For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.

Directions:

Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.

Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.

Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.

Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)

About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.

Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.

Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.

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.

CLASSIC SOUTHERN BUTTERMILK CORNBREAD

This is from Diana Rattray on The Spruce Eats. Diana wrote, "This is an excellent cornbread to serve freshly baked in wedges with beans or greens or a big bowl of chili. It makes great stuffing, too!

"This cornbread is the classic buttermilk cornbread you'll find throughout the South. There's generally no sugar added to Southern cornbread, but if you prefer sweeter cornbread, add a few tablespoons of sugar or honey."

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

This can be viewed online at https://www.thespruceeats.com/classic-southern-buttermilk-cornbread-3054140.

Ingredients

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

3 tablespoons melted shortening (plus more for the skillet)

Directions

Gather the ingredients.

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

Put about 1 tablespoon of 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, soda, and salt. Whisk to blend thoroughly.

In another bowl, whisk together the buttermilk, egg, and 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 about 20 to 24 minutes, until golden brown.

Cut the cornbread into wedges and serve hot with soups, stew, chili, beans, or greens. Many people like to crumble their cornbread in a glass and fill it with cold milk. A pan of cornbread also makes a great dressing to go with chicken, pork, or turkey.

Enjoy!

Recipe Variations

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

For sweeter cornbread, add a few tablespoons of sugar or honey.

TEXAS MOPPIN' ROLLS

Yield: 12 rolls.

I frequently make these (from Breaking Bread with Father Dominic) to go with chili or homemade spaghetti. Definitely yummy!



Ingredients:

2 packages Fleischmann's Active Dry Yeast

1 teaspoon honey

2 cups lukewarm water

1 teaspoon salt

1 1/2 teaspoons crushed red pepper

1/2 cup minced onion

1 cup shredded Monterey Jack cheese

1/2 cup shredded Cheddar cheese

6 1/2 to 7 cups all-purpose flour, divided

Directions:

Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated.

Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.

Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 12 equal pieces. Roll each piece into a fat oval. Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled.

While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust is browned. Remove rolls from pan and let cool on racks.

Note: "With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper-and-cheese-bread-with-an-attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper.

"I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well." (All notes after the recipes are Father Dominic's notes.)

MAPLE PECAN SWEET POTATO SCONES

This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."

Yields:12

You can view this online by clicking here.

Ingredients:

Scones

2 3/4 cups whole-wheat pastry flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 stick cold butter, diced

2/3 cup sweet potato, cooked and mashed

1/3 cup real maple syrup

2 eggs

Glaze

1/2 cup powdered sugar

1 tablespoon real maple syrup

2–3 teaspoons milk

1/4 cup pecans, chopped

Directions:

Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.

Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.

Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.

Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g

"STROKE OF MIDNIGHT" PUMPKIN BREAD

This is from the infamous long-since-forgotten emailing list. The notes throughout the recipe are from the person who posted it on the list.

Preparation time: About 1 hr; Serves: 8 - 10

Ingredients

1 1/3 cups, sugar

1/3 cup, shortening (I use Smart Balance *Vegan*)

1/2 cup, applesauce

1 cup, pumpkin

1 2/3 cups, flour (I use a combo of wheat and soy)

1/4 teaspoon, baking powder

1 teaspoon, baking soda

1/3 cup, water

dash of salt

dash of nutmeg, cloves, cinnamon, ginger (Whatever you like)

Directions

Preheat the oven to 350 degrees.

Beat the sugar, shortening and applesauce until 'light and fluffy' or well mixed. Stir in the pumpkin.

Sift together the flour, baking powder, baking soda, salt and spices. Add the batter and water, alternatively.

Spoon into a greased and floured bread pan. Bake about 45 minutes – 1 hour or until done