Tag: Bread

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Cheesy cornbread (Instant Pot)

For 3 qt Instant Pot Mini

  • 1/2 cup yellow cornmeal
  • 3/8 cup flour
  • 2 tsp sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 5/8 cups grated sharp cheddar (2 1/2 oz)
  • 1 jalapeño pepper, minced (optional)
  • 1 scallion, minced (optional)
  • 1/2 cup corn kernels (frozen OK)
  • 3/8 cup buttermilk (or 1 tsp vinegar plus milk to equal 3/8 c)
  • 2 T butter, melted
  • 1 egg
  1. Grease 6″ push pan and line bottom with parchment round.
  2. In mixing bowl combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir in cheese, jalapeño, and scallion. Stir in corn.
  3. Combine buttermilk, butter,  and egg, mixing well. Add wet ingredients to dry and mix until combined.
  4. Pour batter into prepared push pan, spreading evenly. Cover with silicone lid or greased foil (optional). Pour 1 c water into IP liner. Place push pan on silicone trivet and lower into liner.
  5. Close IP lid and set valve to Sealing. Pressure cook for 27 minutes, followed by  15 minutes natural release, then release remaining pressure.

Adapted from https://rootitoot.com/recipes-and-cooking/breakfast-breads-and-sandwiches/cheesy-jalape%C3%B1o-cornbread/.

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Easy Brazilian Cheese Bread (Pao de Queijo)

From https://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/. The batter keeps well for several days, tightly covered and refrigerated. I found that a recipe makes about 36 mini muffins.

INGREDIENTS

  • 1 egg, at room temperature
  • 1/3 cup olive oil
  • 2/3 cup milk
  • 1 1/2 cups (170 grams) tapioca flour
  • 1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer’s cheese (if using fresh farmer’s cheese, you may want to add another 1/2 teaspoon of salt)
  • 1 teaspoon of salt (or more to taste)

Special equipment recommended:
One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.

METHOD

  1. Preheat oven to 400°F. Spread a little olive oil around the insides of each well of a mini-muffin tin.
  2. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
  3. Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
  4. Bake in the oven for 15-20 minutes, until all puffy and lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

 

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Anadama Bread

 

  • 1 pkg. active dry yeast
  • ¼ c. warm water
  • 1 ¼ c. boiling water
  • ¼ c. cornmeal
  • 1½ tsp. butter
  • 1½ tsp. salt
  • ¼ c. molasses
  • 1½ c. whole wheat flour
  • 1¼ c. all-purpose flour
  1. Dissolve yeast in warm water.
  2. Pour the boiling water into a large bowl. Stir in cornmeal. Add butter and salt, stirring well. When the cornmeal mixture has cooled to lukewarm, add the molasses and yeast water, and mix thoroughly.
  3. Stir in the whole-wheat flour, and add 1 c. white flour. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes, adding more flour as needed to make a non-sticky dough.
  4. Place in a greased bowl, spray top with Pam, cover and let rise in a warm place one hour or until doubled in bulk.
  5. Punch dough down, knead lightly, and then shape into a loaf. Place in greased 9” x 5” loaf pan and spray top with Pam. Cover and let rise again until double in bulk.
  6. Preheat oven to 400°. Bake for 15 minutes, then reduce heat to 350° and bake 35 minutes longer. Remove from pan and let cool on a rack.

(To make 2 loaves, double ingredients except for yeast and ¼ c. warm water.) Recipe from The Picnic Gourmet by Joan Hemingway (granddaughter of Ernest) and Connie Maricich, 1978.

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Corn bread – my new favorite recipe

From How to Cook Everything – the Basics, by Mark Bittman. This is a not-too-sweet, moist, crunchy mix with a nice proportion of cornmeal to flour.

  • 1 1/4 c. milk, warmed to 100 degrees
  • 1 Tbs. white vinegar
  • 1 1/2 c. cornmeal
  • 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 Tbs. sugar
  • 2 eggs
  • 4 Tbs. butter, melted
Heat oven to 375. Grease 8×8″ baking dish or 12-hole muffin tin.
Stir vinegar into milk; let sit a few minutes.
Whisk dry ingredients together in mixing bowl. Mix eggs into milk mixture and stir into dry ingredients. Mix just enough to combine everything.
Stir in melted butter; avoid over-mixing. Pour into prepared pan. bake 20 minutes for muffins, 25-30 minutes for corn bread.
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Cornmeal Crescent Rolls

Makes 24 rolls. Adapted from unknown source.

Dissolve in mixing bowl:
1 pkg. dry yeast
1/8 tsp. sugar
1/2 c. hot water

After yeast has bloomed, add and mix at medium speed until smooth, about three minutes:
1 c. whole wheat flour
1/3 c. cornmeal
3/4 tsp. salt
1/2 c. plain yogurt
1/4 c. oil
2 Tbs. molasses

1 1/4 – 1 1/2 c. bread flour
Add 1 c. bread flour and knead well for several minutes until the dough is smooth and sticky, using the dough hook. By hand, knead in enough additional bread flour to make a smooth, soft, elastic dough. Cover and let rise.

Roll dough into 2 12″ circles. Lightly brush each circle with oil. Cut each circle into 12 wedges. Roll up from wide end. Place on greased sheets. Cover and chill 2 to 24 hours.

Preheat oven to 375 degrees. Brush rolls with 1 egg white, beaten with 1 Tbs. water. Sprinkle with Kosher salt. Bake 12 minutes or until golden.

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Corn Noogies

1 1/2 cups milk
1 c. corn kernels, fresh or frozen
1/2 cup fine ground cornmeal
1 Tbs. olive oil
3/4 tsp. salt
Dash pepper
1 large beaten egg

Preheat oven to 350. In a large saucepan bring 1 cup milk and corn to a boil. In a bowl mix remaining milk with remaining ingredients. Whisking constantly, add to milk and corn mixture. Stir constantly for 3 minutes. Transfer to a greased casserole dish or 2 mini-muffin tins (24 mini-muffins). Bake till golden brown and set, about 30 minutes. Serve warm, at room temperature or cooled.