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‘Bread’ Category

  1. Baking Powder Biscuits

    September 26, 2006 by joe

    (YIELD; 25)

    2-1/2 qts, flour, hard wheat, sifted
    1/2 c, + 1/2 t, milk, nonfat dry
    1/4 c, baking powder
    1-1/4 t. salt
    1-2/3 c. shortening
    1-1/2 pt, + 1/4 c water

    Procedure
    1. mix and sift tosether dry ingredients,
    2. blend shortening into dry ingredients until mixture resembles course crumbs,
    5. gradually add water and mix only enough to form a soft floured ball
    4. place dough on a lightly floured board, knead lightly about one minute or until dough is smooth,
    5. roll out to uniform thickness of 1/2 inch,
    8. cut with 2-1/2 inch floured biscuit cutter. place in pan,
    7. bake 15-20 minutes in 450 f. oven, or until lightly browned

    Source KJFSC

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  2. Corn Muffins

    September 21, 2006 by joe

    (YIELD:    25)

    3 c. flour
    1 c.    corn meal
    2 t., baking powder
    1 c.+ 2 t. sugar
    3 eggs
    1-3/4 c. milk
    3/4 c. + 2 t.   butter, melted, or substitute

    procedure;
    1. combine dry ingredients in mixer bowl.
    2. add eggs or water, milk, and butter or substitute, blend. batter will be lumpy. do not overmix.
    3. measure (with a #16 scoop) into well greased muffin tins.
    4. bake at 400 f. for 20-25 minutes

    Source KJFSC

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  3. Cornbread Dressing

    September 21, 2006 by joe

    (YIELD:    25)

    1 gal. bread, day old, diced
    1-1/2 gal. cornbread, crumbled
    1 qt. onions/ chopped fine
    1 pt, celery, chopped fine
    1/2 c. peppers, sweet, chopped fine
    2 c, butter, melted
    1/2 c. eggs, whole
    1-1/2 tsp. salt
    1/2 tsp, pepper/ black
    1/4 tsp. sage
    l/4 tsp, thyme, ground
    1 qt. stock or water

    procedures
    1. mix together first 5 ingredients,
    2. melt butter in the warm stock or water,
    3. whip in eggs and seasonings,
    4. pour broth over bread mixture. mix lightly.
    5. spread mixture evenly in well greased roasting pan.
    6. bake in oven 1 hour at 350(f).

    Source KJFSC

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  4. Corn Bread (larger batch)

    September 21, 2006 by joe

    (YIELD:    50)

    1 lb, 11 oz,      corn meal
    1 lb. 12 oz,      flour
    8 oz, sugar
    2 t, baking powder
    1-1/2 qts,          milk
    6 eggs, well beaten
    8 oz, fat, melted/ or oil

    procedure:
    1. sift together dry ingredients,
    2. add milk/ eggs, and fat,
    5, mix only until dry ingredients are moist,
    4, pour into oiled baking pan 12x20x2 inches,
    5. bake at 400 f, for 35 minutes,
    ** note: batter may be baked in corn stick or muffin pans. reduce baking time to 15-20 minutes

    Source KJFSC

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  5. Corn Bread

    September 19, 2006 by joe

    (YIELD; 24)
    2-1/2 c. corn meal
    2-1/2 c. flour
    1/3 c. + 2 tsp  sugar
    4-1/2 -tsp. salt
    2 t.  baking powder
    5  eggs, well beaten
    1/3 c. + 2 t fat. melted, cooled
    (the recipe as provided did not call for milk, although the procedures do. my experience with cornbread is to add the same amount of milk or buttermilk as the corn meal and the flour, so please use 2 1/2 cups milk, or even better, buttermilk. if you use buttermilk, you should also add 1-2 t. baking powder)

    procedure:
    1. heat oven to wq p,
    2; combine dry ingredients in mixer bowl.
    3. add eggs/ milk fat. 
    4. mix (low speed) only until ingredients are moistened.
    5. spread into well-greased baking pan,
    6. bake for 35 minutes.    
    ** batter may be baked in corn stick or muffin pans. reduce  baking time to 15-20 minutes.

    Source KJFSC

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