Bread Recipes


Old-Fashioned Southern Baked Cornbread
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1 1/2 cups stone ground cornmeal (white, yellow, or blue)
1 tablespoon baking powder
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
4 tablespoons peanut oil, divided
1 cup (or more) buttermilk

Preheat oven to 450 degrees.

In large bowl, mix cornmeal, baking powder, flour, salt, 2 tablespoons of the oil or fat, and 1 cup of buttermilk. If cornbread batter is too thick (should be the pour-able consistency of pancake batter), add more buttermilk.

Have a large cast-iron skillet with the remaining 2 tablespoons oil or fat heating on a burner. Heat until skillet and oil are very hot, but do not allow the fat to get hot enough to smoke. Leaving heat on under skillet, pour batter into sizzling hot skillet. This insures a nice, crispy crust and a tender middle.

Allow batter to cook for about 30 seconds to 1 minute or until bubbles around edges of batter begin to look a bit dry. Instantly remove skillet from burner and turn immediately into preheated oven to bake until top is a deep golden brown (about 20 to 25 minutes). Remove skillet from oven, loosen edges and bottom of cornbread and turn bread onto serving plate so that the crisp bottom side is uppermost. It is now ready to cut and serve immediately.

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Glazed Lemon Bread
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1 2/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 teaspoons (packed) grated lemon peel
1/2 cup whole milk
1/4 cup fresh lemon juice

Preheat oven to 350 degrees. Lightly butter 8-1/2x4-1/2x2-1/2-inch loaf pan. Stir flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry ingredients alternately with milk. Pour batter into prepared loaf pan. Bake until tester inserted into center of bread comes out clean, about 1 hour.

Meanwhile, combine remaining 1/2 cup sugar and fresh lemon juice in small heavy saucepan and stir over low heat until sugar dissolves.

Transfer lemon bread to rack. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack. (Can be prepared 1 day ahead. Turn bread out onto rack. Cover with plastic wrap and let stand at room temperature.)

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Blueberry Quick Bread
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5 cups white flour
2 tablespoons baking powder
1 teaspoon salt
1-1/2 cups sugar
3/4 cup butter
4 eggs
2 cups milk
2 teaspoons vanilla
3 cups blueberries
1-1/2 cups chopped walnuts (optional)

Sift flour, baking powder, salt, and sugar together. Cut butter into flour mixture as you would when making pie dough. In a separate bowl, thoroughly blend eggs, milk, and vanilla. Add blueberries and nuts if desired. (If you use frozen blueberries, it's better not to defrost them before adding to liquid ingredients.) Grease bread pans: five 6-1/2x3-inch or two 9x5-inch. Add wet ingredients to dry ingredients and blend together thoroughly but quickly. Pour batter into pans and put immediately into a preheated 350 degree oven. Bake for 60-80 minutes.

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1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 8-1/2x4-1/2x2-1/2 inches, or 1 loaf pan, 9x5x3 inches.

Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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Cranberry Orange Bread
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1/2 cup pecans or walnuts
1 cup fresh or frozen cranberries, coarsely chopped
2 cups all-purpose flour
1 cup granulated white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
4 tablespoons cold unsalted butter, cut into pieces
1 large egg, well beaten
3/4 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9x5x3-inch loaf pan.

Toast the pecans or walnuts for about 8 - 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

In a small bowl, combine the beaten egg with the orange juice and vanilla extract.

In a large bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and orange zest. Cut the butter into small pieces and blend it into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Fold the wet ingredients into the dry ingredients. Stir in the chopped cranberries and nuts. Pour into the prepared pan and bake for 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the bread from the pan and let cool completely before slicing. This bread can be frozen.

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Skillet Fried Cornbread
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1 cup fine white (plain) stone-ground corn meal
1 to 1 1/4 cups warm water
1/2 teaspoon salt
1/2 teaspoon sugar
Peanut or vegetable oil for frying

Combine corn meal, water and salt; stir to make a batter. Pour 1/4-inch of oil into a 10-inch skillet and place over medium high heat. When the oil is hot, drop in batter by the tablespoonful. Fry each side of patty until crispy and well browned, 3-5 minutes total. Drain on a paper towel and serve. Makes about 15 cornbread patties.

NOTE: If you want thicker, more doughy cornbread, use less water. If you want thinner, crunchier cornbread, use more water.

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Sausage And Cheese Stuffed Bread
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1 1-pound loaf frozen bread dough, thawed
1 pound bulk hot or sweet Italian sausage
10 ounces shredded Italian blend cheese
2 eggs

Preheat oven to 375 degrees.

Roll dough into approximately 12" x 15" rectangle. Cook sausage. Mix cooked sausage, shredded cheese and eggs. Spread mixture on bread dough. Roll dough with mixture inside like a jelly roll and drop into a greased (Pam spray works also) bundt pan. Let riise in warm area until puffy (about 1 hour).

Put bundt pan in oven and cook until top is golden brown (usually about 35 to 45 minutes). Invert bundt pan onto cutting surface and then brush butter on all sides of bread roll.

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Gingerbread Pancakes
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1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 egg
3/4 cup milk
2 tablespoons molasses
1 tablespoon peanut oil
6 tablespoons maple pancake syrup
3/4 cup apple pie filling, warmed
3 tablespoons dried cranberries

In a large bowl, combine the first six ingredients. Combine the egg, milk, molasses and oil; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.

To serve, place two pancakes on each plate; drizzle with 2 tablespoons syrup. Top with 1/4 cup apple pie filling; sprinkle with cranberries.

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Coconut French Toast

1 loaf unsliced bread
2 large eggs
1 cup whole milk
1 cup coconut milk
1/2 cup coconut cream
2 tablespoons sugar
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 tablespoon butter, divided
Powdered sugar, sliced bananas, toasted coconut flakes, and maple syrup

Preheat oven to 350 degrees.

Cut bread into 4 (2-inch) slices. Trim crusts, and cut each piece in half diagonally.

Combine eggs and next 6 ingredients in a 13x9-inch baking dish. Soak bread in egg mixture.

Melt 1/2 tablespoon butter in a large nonstick skillet or griddle. Drain two bread slices, and cook in hot butter 30 to 45 seconds on each side or until golden. Place on a foil-lined baking sheet. Repeat with remaining butter and soaked bread.

Bake at 350 degrees for 15 minutes. Serve with powdered sugar, sliced bananas, toasted coconut flakes, and maple syrup.

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Gorilla Bread
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1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350 degrees.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

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German Baked Pancake
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1/4 cup butter
4 large granny smith apples, cored and sliced
1/4 cup honey
3 large eggs
3/4 cup milk
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 tablespoons butter
Other Ingredients
Sifted powdered sugar
Whipped cream

Make Apple Filling: melt butter in a large skillet over med-high heat; add in apples; cook, stirring constantly, 12 minutes, until tender. Gently stir in honey; cook just until thoroughly heated; keep warm.

Make pancake: heat a 12-inch cast-iron skillet in a 450 degree oven for 5 minutes.

Combine the eggs, milk, and vanilla in a bowl; beat at medium speed using an electric mixer, until smooth. Add in flour and salt; beat 5 minutes.

Melt butter in skillet; pour batter into hot skillet.

Bake at 450 degrees for 15 minutes; decrease temperature to 350 degrees; bake 8 minutes or until puffed and browned.

Remove from oven; spoon Apple Filling over pancake (pancake will deflate).

Sprinkle with powdered sugar and dollop with whipped cream; cut into wedges and serve.

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Bacon Cheddar Corn Muffins

1 cup all-purpose flour
3/4 cup yellow cornmeal
1/2 cup shredded sharp cheddar cheese
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cumin
1/4 teaspoon salt
4 center-cut bacon slices, cooked, drained, and crumbled
1 jalapeño pepper, seeded and minced
1 1/4 cups buttermilk
1/4 cup peanut oil
1 large egg, lightly beaten

Preheat oven to 375 degrees.

Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in bacon and jalapeño; make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

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Irish Soda Loaf

3 3/4 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 pound cold unsalted butter, cut into small cubes
1 2/3 cups raisins
2 teaspoons caraway seeds
3 large eggs, at room temperature
1 cup buttermilk

Heat the oven to 400 degrees°. Butter a 9-by-5-inch loaf pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut or rub in the butter until the mixture is the texture of fine meal. Stir in the raisins and caraway seeds.

In a medium bowl, whisk two of the eggs to combine. Whisk in the buttermilk. Pour the buttermilk mixture into the dry ingredients and stir until just combined. Put the dough on a floured work surface, pat into a loaf, and put into the prepared pan. Beat the final egg to mix and brush the top of the loaf with it. Using a sharp knife, cut a 1/4-inch-deep lengthwise slash down the middle of the loaf leaving a 1-inch margin at either end.

Bake the soda bread in the middle of the oven until well browned and a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Turn the loaf out onto a rack and let cool. Serve warm or at room temperature.

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2 cups chapati, maida, or cake flour, plus extra for kneading and rolling
1/2 to 3/4 teaspoon kosher salt
1 1/4 teaspoons active dry yeast
2 tablespoons melted unsalted butter, slightly cooled, plus 2 teaspoons
3/4 cup whole milk yogurt
1 tablespoon warm water
Peanut or corn oil, as needed

Put the chapati flour into a large bowl and add the salt and the yeast. Use your fingers to mix and blend the dry ingredients. In a separate bowl, combine 2 tablespoons of the melted butter, the yogurt and warm water. In the bowl of an electric mixer fitted with the hook attachment or, alternatively, with your hands, combine all of the ingredients. Knead the dough with the mixer on low speed until it becomes smooth, 8 to 10 minutes. Again, alternatively, knead the dough on a lightly floured flat surface.

Pour the remaining 2 teaspoons of melted butter into a bowl large enough to hold the dough. Coat the sides and bottom of the bowl with the butter and put the dough in the center. Cover the bowl with a kitchen towel and keep it in a warm place. Allow the dough to rise for 1 to 1 1/2 hours.

Preheat the oven to 500 degrees F.

Using a pastry brush, lightly grease 2 baking sheets with oil. Slide the baking sheets into the center of the oven for a few minutes. (Chef's Note: Be careful to not leave the baking sheets in the oven for too long, otherwise you'll risk the oil getting too hot and smoky.)

Gently roll the dough into a 9-inch circle on a lightly floured surface so it is about 1/4 to 1/2-inch thick. Cut the disk into quarters. Roll each quarter to 1/8-inch in thickness and still be able to fit 2 on a baking sheet.

When all the ovals are rolled, brush off any excess flour. Remove the baking sheets from the oven and arrange the naan in a single layer, 2 pieces per pan. Bake until they are light brown and puffy, about 5 minutes. Remove the baking sheets from the oven and transfer the naan to a serving platter lined with kitchen towels to keep them warm.

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Fried Biscuits

2 cups self-rising flour
1/4 cup lard
2/3 to 3/4 cups buttermilk

Put large skillet on burner at medium heat. Add shortening (lard is best) to about 1/4-inch deep.

Measure flour into large mixing bowl. Cut in lard until mixture resembles coarse crumbs. Blend in enough buttermilk until dough leaves sides of bowl. Shape and roll into medium size balls and then flatten. Put in skillet and cook until golden brown on each side.

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2 cups self-rising flour
1/4 cup lard
2/3 to 3/4 cups buttermilk

Measure flour into large mixing bowl. Cut in lard until mixture resembles coarse crumbs. Blend in enough buttermilk until dough leaves sides of bowl. Shape in a large ball; Put in large greased skillet on a burner at medium heat. Press dough ball flat to fit skillet. Flip when underside is golden brown and repeat with other side.

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Buttermilk Biscuits

2 cups self-rising flour
1/4 cup lard
2/3 to 3/4 cups buttermilk

Preheat oven to 500 degrees.

Measure flour into large mixing bowl. Cut in lard until mixture resembles coarse crumbs. Blend in enough buttermilk until dough leaves sides of bowl. Shape and roll into medium size balls, or roll and cut with biscuit cutter. Bake in 500 degree oven about 8 minutes, until golden brown.

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Southern Buttermilk Cornbread
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2 cups white stone-ground cornmeal
1 teaspoon baking soda
1 1/2 teaspoons salt
2 tablespoons sugar
2 eggs
2 cups buttermilk
2 tablespoons melted shortening

Preheat oven to 425 degrees. Sift dry ingredients together. Beat eggs; add buttermilk and melted shortening. Add egg mixture to dry ingredients. Stir well but do not beat. Pour into a greased baking pan or muffin tins. Bake 25 to 30 minutes. Serves 6.

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2 1/2 cups mixed dried fruit (currants, dates, and raisins)
1 cup boiling black tea
1 1/3 cups sugar
1 egg, slighty beaten
1 teaspoon mixed spice
4 teaspoons orange marmalade
2 1/2 cups self-rising flour

Place dried fruit in a bowl, cover with the hot tea and let soak overnight.

Next day, add the sugar and egg to the fruit mix. Sift in the remaining dry ingredients and mix GENTLY.Preheat oven to 375 F. Pour batter into greased 7" round or square pan and bake in the center of oven for 1 1/2 hrs.Let cool in the pan on a wire rack. Slice and serve buttered with tea.

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Mini Popovers

1 ¼ cup flour
¼ teaspoon salt
3 eggs
1 ¼ cup milk
2 tablespoons unsalted butter, cut into 6 even pieces
1 tablespoon unsalted butter, melted

Preheat oven to 400° and set rack in middle of oven.

Oil or spray mini popover pan.

Preheat popover pan in oven about 2 minutes.

Blend flour, salt, eggs, milk and melted butter until mixture is consistency of heavy cream, 1-2 minutes.

Place 1 small piece of butter into each cup and place back in preheated oven until butter is bubbly, about 1 minute.

Fill each cup halfway with batter and bake 20 minutes. Reduce oven temperature to 300° and bake another 20 minutes.

Makes 12 mini popovers.

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