Grandmotherbreadcrustyinacrockpot Recipes

GRANDMOTHER BREAD (CRUSTY) IN A CROCK POT

Grandmother Bread (Crusty) in a Crock Pot image

I've been on a crock pot bread kick lately and have been looking for more recipes to try. So far the recipes I've tried are wonderful but I miss a nice crust which this recipe delivers. This bread only gets one rise before adding to crock where it will rise again while cooking. I made this recipe 3 times before getting it right. I've altered the original creator's instructions to reflect my findings. She instructed us to cook the bread with the crock pot set on low. I found that 2 hours of cooking was not nearly enough at this setting but when my crock was set on high the bread turned out beautifully. I hope you give this a try. Prep time is less than the time it would take many of us to jump into the car, drive to the grocery store, find bread, stand in line at the checkout and drive home. The recipe was found on http://chickensintheroad.com and belongs to Suzanne McMinn. Check out her blog if you want. She has some great recipes with amusing write ups. I hope to try this soon and will update the recipe if needed. The cooking time does not include the time for the first rise.

Provided by Dreamer in Ontario

Categories Yeast Breads

Time 2h30m

Yield 1 loaf

Number Of Ingredients 5

Ingredients

1 1/2 cups warm water
1 teaspoon yeast
1/2 teaspoon salt
2 tablespoons sugar
3 1/2 cups flour

Steps:

In a large bowl, combine water, yeast, sugar, and salt.
Let sit five to ten minutes.
Stir in the first cup and a half of flour with a heavy spoon.
Add the rest of the flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily.
Next, add a little more flour and begin kneading.
Keep adding flour and kneading until the dough is smooth and elastic ( It doesn't need a lot more flour, just enough so that it's not sticking to the pastry board).
Let dough rise in a greased bowl covered with a damp, clean kitchen towel until doubled. (Usually, about thirty minutes to an hour.).
Uncover bowl, sprinkle in a little more flour and knead again.
With floured hands, shape dough into a ball and place in a greased 3 1/2-quart crock pot.
Turn the crock pot on High. (The bread will rise as the crock pot heats up.).
Keep the lid just barely off the pot to keep steam from building up and making your crusty soggy. (Try using a toothpick to keep the lid open just a bit).
Cook it for one hour on the first side.
Dump the bread out onto a wire rack.
Turn over and put it back in the crock pot and cook for another hour, covered with the lid just barely off.
Turn out onto wire rack to cool.

Nutrition Facts : Calories 1703, Fat 4.6, SaturatedFat 0.7, Sodium 1184.5, Carbohydrate 360.7, Fiber 12.9, Sugar 26.3, Protein 46.8

GRANDMOTHER'S BUTTERMILK CORNBREAD

Grandmother's Buttermilk Cornbread image

This is my grandmother's cornbread recipe and it's the best - sweet and moist!

Provided by Bethany Weathersby

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 55m

Yield 9

Number Of Ingredients 8

Ingredients

½ cup butter
⅔ cup white sugar
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
¼ teaspoon salt

Steps:

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g

GRANDMOTHER'S BUTTERMILK CORNBREAD

Grandmother's Buttermilk Cornbread image

This is BETHANY WEATHERSBY's from AllRecipes.com grandmother's recipe. I must say it is the best cornbread I've ever made and consume. It is sweet and moist, fast and easy to make. In the time it takes to preheat my oven I had prepared the recipe and ready to bake. Tastes so much better than the box kind. I had to put the recipe here because I keep all my favorite recipes on recipezaar.com.

Provided by Nado2003

Categories Quick Breads

Time 55m

Yield 1 pan, 9 serving(s)

Number Of Ingredients 8

Ingredients

1/4 lb butter (the same as 1 stick or 1/2 cup)
2/3 cup white sugar
2 eggs
1 cup buttermilk (I used 1 cup less 1 tablespoon of soymilk plus 1 tablespoon of vinegar and let sit for 5 minutes to )
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Steps:

Preheat oven to 375 degrees F (175 degrees C).
Grease an 8 inch square pan.
Melt butter in large microwavable bowl.
Stir in sugar.
Quickly add eggs and beat until well blended.
In separate container or large measuring cup, combine buttermilk with baking soda and stir into mixture in bowl.
Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 274.2, Fat 12.2, SaturatedFat 7.1, Cholesterol 69.5, Sodium 338.7, Carbohydrate 37.2, Fiber 1.4, Sugar 16.3, Protein 4.9

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