Grand Uncle was a baker; he taught me how to make bread over 50 years ago. I am mostly a seeded rye abd braided challah guy. Cornbread and muffin a speciality.
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Grand Uncle was a baker; he taught me how to make bread over 50 years ago. I am mostly a seeded rye abd braided challah guy. Cornbread and muffin a speciality.
i bake bread for my family to eat. With all the junk they put in our food now i figure its safer and cheaper. My family will kill off a loaf of bread as soon as it comes out of the oven, so now i make it in a batch of four. I can also make,though havent in a while, bagels. My starter hasnt been touched in a month or two, i hope its still good
I'd like to try my hand at sourdough sometime. I did get my grandmother's buttermilk cornbread recipe years ago before she died. I am confident that I now make it better than she did-dirt simple recipe too. I'll share it here:
Preheat an oven to 450 F
Grease a cast iron pan lightly with shortening, then dust lightly with cornmeal mix
Melt a stick of salted butter in the microwave
Pour it into a bowl full of white cornmeal MIX-no extra salt, eggs, baking powder, nothing, just the mix! Fold it in with a fork or spatula
Pour in and gently mix in a good, high quality whole buttermilk until the whole mixture is almost liquid (important for a moist,tender inside!).
Cook in that red-hot oven until it's good and brown on the outside (about 30 minutes).
You can crisp up the bottom by mopping it more with melted butter or bacon grease about 5-10 minutes before it's done.
Turn out onto a plate,cut in wedges, cut open a slice and put in a generous hunk of butter: I guarantee you it will be the best cornbread you ever had.
Optional: if you want to indulge your inner Southerner, pour a bunch of yellow-eye beans slow-cooked with ham hocks or side meat over a wedge, and enjoy with green onions and ice-cold milk.
Welcome to the heart disease belt of America! Aaron
Hello, two dogs...Well three now...:)
Mick
I was on a bread-making kick for a couple of years, particularly sourdoughs. Then we moved and I got rather busy and the temperature of the oven in our current house seems a bit off, so I haven't made any for about a year. I would like to though.
Where can a good sourdough starter be found?
I may try to make a no-knead sourdough.
The only decent sourdough bread I ever had was in San Francisco.