Southern Cornbread Recipe. Anytime you put the words “Southern” in front of a dish, it’s likely to stir up controversy, and cornbread is no exception. It seems like every person I’ve ever known from the South has their favorite way of making it, and every way is different. But the thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not particularly sweet, and it is made mostly with cornmeal.
Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture. Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side for barbecues, or chili. With this recipe we experimented with all cornmeal or just three quarters cornmeal and one quarter flour. We also experimented with including or leaving out an egg. Whether to include sugar or not in a southern cornbread recipe is an issue for debate. Ingredients Method. George’s Light Rye Bread Recipe. 1 Dissolve the yeast in the warm water with the molasses.
Put yeast mixture into a large metal bowl. 2 Add caraway seeds, salt, vegetable oil, cocoa powder, 2 cups of rye flour and then 2 cups of baking flour, mixing into the yeast mixture after each addition with a wooden spoon. 3 Add more bread flour, a cup at a time, until the dough is not so sticky and it is too hard to mix it with the wooden spoon. At that point, spread a half cupful of flour onto a large, clean, flat surface and put the dough onto the surface. 4 Knead the dough by pressing down with the heel of your hand, stretching it, turning the dough a quarter-turn, pulling the dough back toward you and then pressing and stretching again. 5 Spread some vegetable oil around a large bowl and place the dough in it, turning it so it gets coated in the oil. 6 Gently press down on the dough so some of its air is released. 7 Knead the dough a few turns and then divide it by cutting it in half with a sharp knife.
Garlic Knots Recipe. 1 Sprinkle the yeast on top of the warm water and let it sit for 5 minutes. Stir to combine and let sit for another 5-10 minutes, until it begins to froth a bit. 2 In a large bowl, whisk together the flour, salt and sugar. Make a well in the center of the flour and pour in the olive oil, then the yeast-water mixture. Mix this together to form a soft dough and knead for 5-10 minutes. Shape the dough into a ball and lightly coat with olive oil. Put it in a large bowl, top the bowl with plastic wrap and set it at room temperature to rise. 3 When the dough has doubled in size, anywhere from 90 minutes to several hours, cut it in half. 4 Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long. 5 Once all the knots are tied, paint them with a little olive oil. 6 Uncover the knots and bake in the oven 12-15 minutes, or until nicely browned on top. 8 When the knots are done, take out of the oven and let cool for 5 minutes.
How to Make Focaccia Bread, Rosemary Focaccia Bread Recipe. 1 Stir the yeast into the 1/3 cup of slightly warm-to-the-touch water and let it rest for 10 minutes. 2 In a large bowl, pour in 2 1/4 cups of tepid water and 2 tablespoons olive oil. After the yeast has rested for 10 minutes and has begun to froth, pour it into the water-oil mixture. 3 Whisk in 2 cups of flour (either the bread flour or the all purpose, at this stage it doesn't matter which) and the tablespoon of salt. Add the rosemary. Then, cup by cup, whisk in the rest of the flour (both the bread flour and all purpose). Once the bowl is pretty clean, turn the dough out onto a board and knead it well for 8 minutes. Note that a KitchenAid mixer (or some other brand of upright electric mixer) works well for the mixing and kneading of the bread dough. 4 In a large clean bowl, pour in about a tablespoon of oil and put the dough on top of it. 5 Spread a little olive oil in your baking pan or baking sheet (will make it easier to remove the bread). 6 Dimple the breads with your thumb.
Pepperjack Pull Bread Recipe, Cheesy Jalapeño Pull Bread Recipe. Method 1 Preheat the oven to 350°F. Slice the bread almost all the way through (not all the way) in a cross hatch pattern, spacing an inch between the slices. 2 Place the shredded cheese in a large bowl. Toss with the green onions and jalapeños. Pour over with melted butter and use your clean hands to toss, to distribute the butter evenly through the cheese. 3 Place the bread on a large sheet of aluminum foil (large enough to wrap the bread) on a baking sheet. 4 Place in the oven for 15 minutes. Place on a serving board or plate to serve. Cheesy Bread Recipe. Garlic Bread Recipe. Method Method 1 - Toasted 1 Preheat oven to 350°F. 2 Cut the bread in half, horizontally.
Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes. 3 Remove pan from oven. 4 Remove from oven, let cool a minute. Method 2 - Soft Preheat oven to 350°F. Easiest Ever Garlic Bread Recipe.
We’ve all been there. The soup, sauce, or whatever it is you’re making is almost ready and you have completely forgotten about the garlic bread. You madly dash to turn on the broiler and then realize that the soup, sauce, or whatever will be cold by the time the garlic bread is done. A wave of disappointment overtakes you as you realize what you will be missing. But it would be so much better with garlic bread! The following quickie garlic bread is made for situations such as these. Ingredients 1 to 4 slices of rustic breadA drizzle of olive oil for each sliceOne large fresh garlic clove Method 1 Toast one or two slices of bread. 2 Drizzle or brush a little olive oil over one side of the toasted bread. 3 Cut a garlic clove (peel still on) in half, on the diagonal. Alternatively, you can brush the toast with the garlic first, and then drizzle with olive oil or spread with butter. Tip: If you have leftover slices of garlic bread, cut them up into squares for croutons.
“Counterfeit” Red Lobster Cheddar Bay Biscuits. Preheat oven to 400 degrees F. If you have a baking stone, use it; if not, cover a cookie sheet with foil (shiny-side-down) and lightly spray surface. In a large bowl, combine flour, baking powder and 1-1/2 teaspoons of the garlic salt. Mix dry ingredients lightly with a fork. Cut 3/4 of the butter into small, tablespoon-sized cubes and cut them into the dry ingredients until well-incorporated. When a crumbly mixture is achieved, stir in the cold milk only until evenly wet. Do not overmix. Fold the shredded cheddar cheese and half of the chives (or parsley) into the mixture. Bake biscuits for 15-18 minutes or until one feels mostly firm to the touch or flecks of tan have begun to dot the surface of the dough. While biscuits are baking, sprinkle remaining garlic salt and chives/parsley over the remaining 2 tablespoons of butter and microwave mixture for 20 seconds or until melted.
As soon as the hot biscuits come out of the oven, brush the tops with butter/seasoning mixture. Peeta's Stuffed Cheese Buns. What do you get when you mix bread, cheese, Hunger Games, cheese, and cheese? Say it with me: Stuffed Cheese Buns. And guess what, they're really quick and easy to make. And they have cheese. Sorry I keep making a bunch of Peeta food. You may recall the goat cheese and apple tart from when The Hunger Games came out in theaters. Don't hate, but I'm not actually on "team Peeta".
I mean, don't get me wrong, Peeta's a cool person and everything, but Peeta and I are like... the same person. You know, sometimes I wonder if he's actually my great-great-great grandson. Anyways, even if we weren't related, I need a real man who can protect me from psychopathic teenagers in the woods. But what food does Gale have to offer? See, since Peeta and I have the same mind, I know exactly what he would bake. Not that I'm actually going to make these again tomorrow night when we watch the movie.
But Peeta, you still are my grandson, even if I'm not on your "team". These only take about an hour. The Lovely Side: Easy No Egg, No Milk Biscuits. Between the Branston pickle, raspberry wheat beer bread, and Guinness Extra Stout brownies, it seems like all I'm doing lately is eating and sharing recipes. ;) Today isn't much different. After a weekend in Williamsburg, I ventured to my hometown of Osky to spend some time with family. Today I'm lounging around my parents' house doing some work, studying, cuddling with my dog Adalae and cat Io, and hanging out with my grandma. My grandma's the one that got me started on tea once upon a time. She'd brew hot black tea for me when I was little. Luckily, a recipe came to mind. What You'll Need: 1 cup flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons oil 1/3 cup water What You'll Do: Preheat oven to 450 degrees F.
They turned out so tasty and a perfect little compliment to our hot tea. No Milk, No Egg Biscuits. Cheesy Skillet Cornbread Recipe.