Can anyone share their favorite bread recipe?

This is one of my favorite recipes for skillet cornbread, Southern-style. It's a must with a New Year's Day dinner, and it's a tradition for many with chili, pinto beans, soups, greens, and other delicious Southern meals.


INGREDIENTS:





* 1 tablespoon vegetable oil


* 2 1/2 cups white cornmeal


* 1 cup all-purpose flour


* 2 teaspoons salt


* 2 teaspoons baking powder


* 1/2 teaspoon baking soda


* 1 cup buttermilk


* 1 cup low-fat milk


* 2 large eggs


* 2 to 3 tablespoons melted butter





PREPARATION:


Preheat oven to 400掳.Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven.


In a mixing bowl, combine the meal, flour, salt, baking powder and soda.





In another bowl, whisk buttermilk and milk with eggs and melted butter. Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.





Using oven mitts or potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan. Pour batter into the skillet then return to oven. Reduce heat to 350掳. Bake cornbread for 35 to 45 minutes, until it pulls away from sides of pan and is lightly browned.


Cut into squares or wedges.Can anyone share their favorite bread recipe?
Blue Ribbon White Bread


Prep Time: 20 Minutes


Cook Time: 35 Minutes Ready In: 2 Hours 40 Minutes


Yields: 24 servings





INGREDIENTS:


1 (.25 ounce) package active dry yeast


1 teaspoon sugar


1/2 cup warm water (110 degrees F/45 degrees C)


1 (12 fluid ounce) canevaporated milk


1/4 cup warm water


1/4 cup shortening, melted


1/4 cup honey


2 teaspoons salt


6 cups bread flour


2 tablespoons butter, melted





DIRECTIONS:


1. In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.


2. In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.


3. Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.


4. Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).


5. Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.Can anyone share their favorite bread recipe?
Oh, yes. I'd love to. It's a yoghurt-herb bread. You can also turn it into a garlic pull-apart after the first rising by making strong melted garlic butter to dip little torn-off pieces of dough into. Pile those into the pans, let rise, and bake as usual.





2-1/2 cups water


8 oz plain yoghurt


1 pkt dry yeast


1 tbl sugar


1 tsp salt


1 tsp rosemary


1 tbl chives


1 tsp basil


1 tsp oregano


1/2 tsp sage


6 to 6-1/2 cups flour





Gently stir the yoghurt into the water. Warm to hot bath temp. (You can stick your finger in it without burning yourself, but it's definitely hot -- like a nice hot bath.) Mix the sugar, yeast, and salt into about 2 cups flour. Mix well. Add the hot liquid and stir until smooth. Gradually add the spices and enough flour to make a good dough. Mix until smooth. Dough should be smooth and elastic, neither stiff nor sticky. Turn onto floured surface (warm it before flouring if it's chilly -- set a large flat pan of warm water on the surface to warm it a bit while you're mixing everything) and knead several times. Place in a large heavy mixing bowl or Crock-Pot (again, warm it first if it's chilly) and cover with a non-terry towel. Let rise 45 min or so. Don't let it take a chill.





Punch dough down in bowl, turn onto floured surface (warmed, if needed) and knead a few times. Dough should be smooth and elastic, neither stiff nor sticky. Shape into loaves and place into two lightly greased (or sprayed) large loaf pans (5x9.) Cover with the towel again, and let rise another 45 min. Keep it from any chills.





Bake 35-40 min at 375 degrees Fahrenheit until beautifully browned. Remove from pans, brush with melted margarine all over to get the prettiest, softest crust. Cool covered with that towel, slice, and enjoy.





Yep, that's my favorite bread recipe. I have others. Email me if you want. I'm thejanith and I'm on Yahoo, of course.
Italian Rosemary Bread Mpls Star Tribune 1998





# 1 c. warm water, 105 to 115 degrees





# 1 pkg. active dry yeast





# 2 tbsp. crumbled dry rosemary





# 2 tsp. minced dry onion, if desired





# 1 tsp. salt





# 1 c. whole wheat flour





# 2 c. bread flour, divided





# Oil





# Lightly beaten egg for glaze





# 陆 tsp. coarse salt





In a large, warmed bowl, combine the warm water and the yeast. Let stand until foamy, about 5 minutes. Add the rosemary, onion, salt, whole wheat flour and about 戮 cup of the bread flour.





Beat with a spoon or an electric mixer, until the dough pulls away from the sides of the bowl in long, stretchy strands.





Stir in most of the remaining flour, until the dough is stiff. Turn out on a lightly floured board and knead until the dough is smooth and springy, about 10 minutes. (Or, knead in a machine with a dough hook until dough is springy and pulls cleanly away from the sides of the bowl.)





Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.





(To make in a bread machine, measure all of the ingredients into the container of a bread machine and program the machine to make dough.)





Punch the dough down and knead briefly on a floured board. Shape into a ball, gently pulling the top surface until smooth. Place on a lightly greased baking sheet, brush lightly with oil. Cover and let rise in a warm place until doubled.





Brush with beaten egg and with a razor or sharp knife, cut a large X on the top of the loaf. Sprinkle with coarse salt. Bake at 375 degrees until loaf is browned and a wooden skewer inserted through the loaf comes out clean and dry, 35 to 40 minutes.