1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
About 1 1/4 cups warm water (110 to 115 degrees)
2 tablespoons unsalted butter, melted
2 tablespoons dark molasses
2 teaspoons salt
3 1/2 cups bread flour
1 cup yellow cornmeal
Butter or vegetable oil, for greasing the bowl and loaf pans
1 large egg, beaten with 2 tablespoons water, for egg wash
Combine the yeast, sugar, and 1/4 cup of the warm water in the mixer bowl or in a large mixing bowl and mix well. Set aside for about 10 minutes, while the yeast “blooms.” When the yeast looks frothy, add the melted butter, molasses salt, flour, and cornmeal. Slowly add up to 1 cup more warm water, mixing with the dough hook or a wooden spoon. The amount of liquid may vary, depending on the flour, so add just enough water to form a soft, but not sticky dough. Knead by machine for about 10 minutes, or by hand for about 15 minutes, until the dough is smooth and elastic.
Lightly oil or butter a large bowl. Shape the dough into a ball, place it in the bowl, and turn it once so it is lightly greased all over. Cover with plastic wrap or a damp cloth and place in a warm, draft-free spot. (An oven that has been heated to 200 degrees and then turned off is a perfect spot). Let the dough rise until doubled in volume, about 1 hour.
Grease 2 (9 1/2 by 5-inch) loaf pans. Turn the dough out onto a lightly floured surface. Cut it in 1/2 and shape each 1/2 into a loaf. Place each in the greased loaf pans, return to the warm spot, and let the loaves rise until they are about doubled in size, 20 to 30 minutes.
Meanwhile, preheat the oven to 350 degrees. Brush the top of the loaves with the egg wash and bake for 1 hour, or until deep golden brown. To test for doneness, remove the hot bread from 1 pan and knock on the bottom of the loaf: you will hear a hollow sound if the bread is done. If necessary, return to the oven for 5 to 10 minutes. Turn both loaves out of the pans and cool on a rack for at least 20 minutes.
Yield: 2 loaves
Recipe courtesy Jasper White
Missiiagan-Pakwejigan (Sunflower Bannock)
3 1/4 c Sunflower seeds
3 1/4 c Water
2 1/2 ts Salt
6 tb Corn flour
2/3 c Corn oil
Put the sunflower seeds, water & salt into a pot, cover & let simmer for 1 1/2 hours. When well cooked, crush the seeds to make a paste. Add the corn flour, 1 tablespoon at a time to thicken. Work with your hands; cool a little. Make small, flat pancakes of approximately 5" diameter.Heat oil & fry both sides, adding more oil if necessary. Drain well & eat.
Lammas Whole Wheat Bread
2 pkg active dry yeast
1/2 cup lukewarm water
1/4 cup honey
3 Tbsp shortening
1 Tbsp grated lemon peel
2 1/4 cup water
3 1/4-4 1/4 c unbleached all-purpose flour
1 Tbsp salt
2 cups unsifted whole wheat flour
vegetable oil to grease pans
In 1/2 cup of lukewarm water, dissolve yeast. Combine honey, shortening and lemon peel. Add dissolved yeast and remainder of water. Combine 2 cups unbleaches flour and salt, stirring well to blend. Add yeast to mixture. Add 1 cup whole wheat flour. Beat until thick and elastic. Stir in remianing cup whole wheat flour. Then gradually stir in just enough remaining unbleached flour to make a soft dough that leaves the sides ofthe bowl
Turn onto floured board; round up into a ball. Knead 5 to ten minutes or until dough is smooth and elastic. Cover and let rise until doubled. Punch down, and shape into 2 loaves.
Place into 9x5 inch loaf pans. Let rise until doubled.
Bake at 400°F for 30-40 minutes or until done. Remove from pans immediately. Brush top crust with shortening after baking if you want a soft crust.
Makes 2 loaves
Bacon Corn Bread
1 1/2 cups Unbleached All-Purpose Flour
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cumin
1 large egg, beaten
1 cup milk
1/4 cup vegetable oil
1 cup cooked corn kernels
6 ounces bacon, cooked and crumbled
1 cup (4 ounces) grated Cheddar cheese
Preheat oven to 400°F. Grease an 8-inch square pan.
Put the flour, cornmeal, baking powder, salt, and cumin in a bowl, and stir with a whisk until well mixed. Mix the egg, milk, and vegetable oil and add to the dry ingredients. Stir in the corn, bacon and cheese.
Spread batter into pan and bake 30 minutes, or until browned and a cake tester inserted comes out clean.
3 tablespoons butter
1 cup yellow corn meal (whole-grain if you can find it)
1/2 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional) I never use it
1 egg white
1 cup low-fat milk
1 jalapeno, seeded and minced (not optional)
Preheat the oven to 350. In a 9 inch or 10-inch iron skillet or a 9X9-inch pan, melt the butter in the oven, then remove the skilletor pan but leave the oven on.
In a large bowl, combine the corn meal, flour, sugar, baking powder and salt
In a medium bowl, beat the egg white and whole egg until they are foamy. Then beat in the milk, 2 TBS of the melted butter and the jalapeno. Stir the egg mixture into the corn-meal mixture until the ingredients are just combined, and pour the batter into the hot buttered skillet or pan.
Place the skillet or pan into the hot oven and bake the bread for 20 to 25 minutes. Serve the corn pone warm, cut into 8 wedges.
If you deside not to use the jalapeno, drizzle a bit of honey over the warm pone before serving. Absolutely delicious. Serve with pork chops or ribs. This just isn't a chicken thing.
Glazed Lemon Bread
1/4 cup butter, softened
3/4 cup white sugar
2 teaspoons grated lemon peel
2 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons baking powder
3/4 cup milk
1/2 cup chopped walnuts
2 tablespoons white sugar
2 teaspoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.
In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.
Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan.
Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.
In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.
Makes 1 - 9x5 inch loaf
Lammas Oatmeal-Apple Bread
1 C Wheat Flour
1/2 teaspoon baking soda
2 teaspoons Salt
1 teaspoon Nutmeg
1/2 C Brown Sugar
1 C Butter
1/2 C Nuts (optional)
3 Medium Apples (chopped)
1 C Raisins
1 teaspoon Cinnamon
1 teaspoon Ginger
1 1/2 C Rolled Oats
1 1/2 teaspoons vanilla or orange extract
Mix above ingredients together, then place in a greased 9 inch cake pan. Bake at 350 dgrees for 30 minutes, until it begins to move away from the sides of the pan. When colled, this bread may be shaped for ritual as well. Also the fruits and nuts may be changed for different seasons.
Place all the ingredients in the bread pan according to the order in the manufacturer's instructions. Set crust on dark and program for the basic cycle; press start. This recipe is not suitable for use with the delay timer.
When the baking cycle ends immediately remove the bread from the pan and place it on a rack.
Slice when cool.
Combine 1/2c. softened unsalted butter and 1 1/2Tb grated orange rind in a small bowl, blend well.
preheat oven to 375* Lightly grease 2 large cookie sheets. Combine flours, sugar, baking soda, cream of tartar and salt in a large bowl. Stir to mix well. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in currants and orange rind. Add buttermilk, molasses and egg; stir lightly and quickly with fork until soft puffy dough forms and all dry ingredients are blended. Turn out on lightly floured surface and shape into a ball. Knead dough gently a few times. Roll out with lightly floured rolling pin tp 3/4 in thick circle. Cut into diamond shapes using a 3 1/2x2 1/4in diamond shaped cookie cutter, dipping cutter in flour between cuts. Pinch dough scraps together to make more scones. Place on baking sheet. Bake 15 minutes or lightly golden.
makes 22 scones
Whole Grain Bread
2 cups cooked whole grains
2 cups water
1/4 cup cold-pressed vegetable oil
1 tablespoon sea salt
1 tablespoon dry yeast
1 cup whole wheat flour (more or less)
Blend grains and water in a blender or food processor until creamy; pour into a large mixing bowl. Mix in oil, salt, and yeast. Add enough flour to make the mixture look like thick cooked cereal. Cover the bowl with plastic wrap or a damp towel and leave for 12-24 hours at room temperature. Once the dough is fermented, it can be refrigerated for up to a week before using to make bread.
To make a bread
1/4 cup sweetener (such as barley malt or maple syrup)
2 cups whole wheat flour
3-4 cups unbleached white flour or whole wheat flour
After the 12-24 hours, add sweetener to starter dough and stir. Add whole wheat flour, stirring it in. As you add the white flour, the mixture will be too difficult to stir. Knead it by hand in the bowl and continue to add white flour. When dough is less sticky, transfer it to a floured surface and knead 10-15 minutes or until dough is soft and springy, but not too sticky. Wash and dry mixing bowl and oil it. Place dough in bowl, cover and let rise in a warm place 1 1/2 - 2 hours.
To bake the bread
1 teaspoon water
1 teaspoon barley malt or maple syrup
1 teaspoon cold-pressed vegetable oil
1/4 teaspoon sea salt
Mix water, syrup, oil, and salt in a small cup or bowl and coat the top of each loaf with this mixture. Cover and let rise in pans for 45-60 minutes until the loaves have doubled in size. Test the bread for readiness. If you press the dough and it wants to stay in, but still has a little spring, it's ready to bake. Preheat oven to 350 F. Bake 45-50 minutes. Bread will come out of pans after 5 minutes of cooling. Let it cool 30 minutes before slicing (if you can wait!).
1 C WW flour
3 C unbleached all-purpose flour
1 C sugar (or less)
2T baking powder
1t baking soda
2 C buttermilk
2 pints frozen raspberries
1 pint frozen blueberries
Mix dry ingredients. Add wet ingredients, not including frozen fruit. When everything is mixed well, gently fold in the frozen fruit so as not to break the raspberries and blueberries. If added when still frozen, they will remain whole and pretty and the dough will not stain. Decrease the amount of sugar depending on the tartness of the berries. Bake at 350 for 35-40 minutes.
Mix the following dry ingredients:
1 1/2 cups fine cornmeal
2 T. soy flour
1 cup whole wheat pastry flour
1 tsp. salt
Add slowly: 1 cup cold water (approx.)
Mix and knead the dough a little. Divide into 6 equal parts. Roll each
portion very thin on floured board or between waxed paper. Bake on
hot ungreased iron grill. Flip over and brown other side. (Heavy
skillet may be used).