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1 cup corn meal 1 cup flour 1/4 tsp baking soda 1 1/2 tsp baking powder 1 Tbsp sugar |
1/2 tsp salt 2 egg eggs, separated 2 cups buttermilk 1/2 cup oil |
Beat egg whites until stiff .
Mix dry ingredients in a bowl. Mix in egg yolks, buttermilk and oil. Fold in egg whites. Bake in waffle iron.
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3 eggs 1 cup oil 2 cups sugar 1 tsp vanilla extract 2 cups shredded zucchini 1 can (8oz) crushed pineapple, well drained 3 cups flour |
2 tsp baking soda 1 tsp salt 1/2 tsp baking powder 1 1/2 tsp cannamon 3/4 tsp nutmeg 1 cup chopped walnuts 1 cup chopped currants |
Beat eggs with oil, sugar and vanilla until thick and foamy. Stir in zucchini and pineapple. In another bowl, combine dry ingredients and mix them well. Add nuts and currants to dry ingredients. Then stir this into the zucchini mixture, just until blended. Don't overmix. Bake in two greased and floured loaf pans for 1 hour at 350 degrees.
A very different and very tasty way to make garlic bread. I also hear it's a traditional Italian method.Some French Bread
Some Garlic
Olive Oil
SaltSlice French bread or rolls in half, lengthwise, with a sharp knife.
Toast in the broiler of your oven.
Peel the garlic and rub it onto the toast. The surface of the toast will actually grate the garlic finely and the heat will "cook" the garlic just enough to mellow it.
Drizzle a little oil on top and salt to taste.
Enjoy the true garlic flavor of this toast.
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3-1/2 lbs. flour (14C.) 13 egg yolks 2-1/4 C. milk 1 large yeast cake 2 T. lukewarm water 1 C. sugar |
1 tsp. rum 1 lb. sweet butter, softened (unsalted) 1 T. salt 1 lb. seedless raisins (the yellow ones) |
Dissolve yeast in warm water with a pinch of sugar. Let yeast proof for 5 minutes.
Break 12 egg yolks in large bowl with milk. Take about 1-1/2 lbs. flour, pour into yeast and beat with a wooden spoon. Cover with a towel & let rise in a warm place for 1/2 hour. Add sugar, flour & salt; mix. Add softened butter, rum & raisins. Add dry ingredients to butter mix. knead thoroughly. Put in warm place to rise till double in bulk. Take out of bowl and knead slightly.
Divide into 4 pieces & shape into loaves. Put into well greased loaf pans, let rise till double in size.
Brush tops with last egg yolk.
Bake at 350F for 10 minutes.
Reduce heat to 300F and bake for 40 minutes.
When bread is done it will leave sides of pan. Remove immediately & place on side to cool.
Makes 4 loaves.
Mom could only get 3 loaves to cool. Someone always cut into one as soon as it came out of the pan.
Thanks to William Kaufmann of Reading, Pennsylvania for this Arrowhead Mills recipe and his modifications and comments.
"This bread is quite seedy and grainy which is what we like."1-1/2 C. boiling water
1 C Seven Grain Cereal
6 tsp. Canola Oil
1/2 C. warm water
2 Pkg. dry yeast (4 tsp.)
2 Eggs beaten (I found it to be just as good without the eggs.)
5-1/2 C. Whole Wheat Flour (I have made it with white also and it was good.)
1/2 C. Honey (I use 1/3 C. because it was a bit too sweet for our taste.)
2 tsp. saltThe following are Arrowhead Mills directions:
Pour boiling water over the S.G. Cereal in large mixing bowl. Dissolve yeast in warm water. When cereal is lukewarm, add yeast and all remaining ingredients except 3 cup of flour. Beat vigorously for 2 minutes. Work in remaining flour. Divide dough in half and spread into the bottoms of two oiled loaf pans. Let rise until double and bake at 375° F. for 35-45 minutes.
I do as above but use the Kitchen Aid with the dough hook and knead it the usual way, not just beat for 2 minutes. Also I bake the two loaves on cookie sheet rather than in pans. I haven't tried it the no knead way. It takes the full 45 minutes of baking for me.
Our daughter liked this bread so much that she begged to take a loaf back to Philadelphia with her after her Thanksgiving visit here. She has been buying a seedy bread in Philadelphia and paying $4.50 per smaller loaf and she says this is better than that.
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