Breads
I love bread, but only make one basic recipe for most of my homemade bread.
Click on the recipe name and you'll be taken to that recipe below:
Potato Bread - pretty much from the bread maker book.
Spicy Cheesy Cornbread - put this together from some ideas on the internet.
Potato Bread
Ingredients:
3/4 cup milk
1/2 cup water
2 tablespoons vegetable oil or canola oil or melted butter
1 1/2 teaspoons salt
3 cups bread flour
1/2 cup instant potato flakes
1 tablespoon sugar
2 teaspoons active dry yeast
Directions:
Add all ingredients to bread machine in order listed, or as recommended by your
bread machine. Select desired setting and press start.
I usually do this with the dough setting, then move the bread to a bread pan. Kneed it a little to get a good shape for the bread pan, put it in the bread pan and allow it to rise for about 20 minutes. Bake at 450 for 10 minutes, then drop the temperature for 30 minutes more. Remove from pan as soon as you remove from the oven and cool on a cake rack.
I've also used this to make bread bowls. To do that, run through the dough setting in the bread maker. When it's finished in the bread machine, cut into 4 equal pieces. Kneed and make into round balls. Set on a baking sheet and allow to rise for about 20 minutes. Bake at 350 for about 30 minutes until brown and hollow sounding when tapped.
Finally, you can further divide the dough and make rolls. Rolls don't take quite as long to cook. Maybe 20 minutes or so, until golden brown.
Spicy Cheesy Cornbread
2 (8.5 ounce) box Jiffy cornbread mix
2 eggs
1/2 cup butter, melted
2⁄3 cup buttermilk
2 fresh jalapeno peppers, diced
2 fresh habenero peppers
1 small onion
2 cup shredded cheddar cheese
1⁄8 teaspoon salt
Directions:
1. Grease a large iron skillet and place it in the oven. Preheat over to 375
degrees.
2. Run the onion and habenero peppers through a food processor until they are a
fine paste.
3. Combine cornbread mix, eggs, butter and butter in a mixing bowl.
4. Add remaining ingredients and mix to combine. Mixture should be thick and
lumpy.
5. Pull the skillet out of the oven and pour in the cornbread mixture. Use a
spatula to even out the mix in the skillet.
6. Bake at 375 degrees for 30 minutes or until cornbread is golden brown.