Homestead Ultimate Bread Recipes

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HOMESTEADER CORNBREAD



Homesteader Cornbread image

This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.

Provided by Patricia Terranova Bergstrom

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 50m

Yield 15

Number Of Ingredients 8

1 ½ cups cornmeal
2 ½ cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅔ cup white sugar
2 eggs
½ cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
  • In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
  • Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.1 g, Cholesterol 28.1 mg, Fat 9.3 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 252.8 mg, Sugar 11 g

HOMESTEAD ULTIMATE BREAD



Homestead Ultimate Bread image

I have made a LOT of bread in my 55 years. This recipe made the easiest, most delicious, ultimate bread. You have got to try it, to believe it!

Provided by brenda-ohio

Categories     Breads

Time 2h

Yield 28 2 loaves, 28 serving(s)

Number Of Ingredients 7

6 1/2 cups bread flour
2 1/2 cups hot faucet water
1 tablespoon fast rising yeast
1/3 cup honey
1/4 cup oil (Vegetable, Olive, your choice)
1 teaspoon salt
2 tablespoons unsalted butter

Steps:

  • In a kitchen-aide type mixer, place 2 cups bread flour, your hot water ( not boiling), and your yeast. Mix to combine, then allow this to sponge for 15 minutes.
  • Once your sponge is complete, add the rest of your flour, salt, honey and oil. Mix well to combine, then set your mixer to knead for 10 minutes.
  • After kneading allow your dough to rest for 10 minutes.
  • Spray 2 bread pans with cooking spray, or lightly grease by hand.
  • Flour your hands and scrape the dough from your mixer bowl onto a lightly floured surface. (Don't add more flour to the dough at this point).
  • Spit dough in half as close as you can. Take each half and knead into the shape of log just under the length of the bread pans. Set loaves into oiled pans. Spray tops with cooking spray.
  • Allow dough to rise in the bread pans for 50 minutes (or until double in size) in a warm spot. Preheat oven to 350° for 10 more minutes, allowing bread to continue to rise while the oven heats.
  • Place pans into preheated oven and bake at 350° for 30 minutes.
  • Remove pans from oven and set aside for 10 minutes. Then rub butter all over tops of each loaf. Remove loaves from pans and rub butter on all sides. Set loaves on a clean kitchen towel or wax paper to cool completely. (must let cool completely in order to slice easily).
  • Slice bread and place your slices into airtight bags. I got 14 nice sized slices per loaf. Enjoy!

Nutrition Facts : Calories 143.8, Fat 3.1, SaturatedFat 0.8, Cholesterol 2.2, Sodium 84.8, Carbohydrate 25.6, Fiber 0.9, Sugar 3.4, Protein 3.2

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