CORNBREAD
This basic recipe is so easy and forgiving that you may find yourself making cornbread as often as your mother made mashed potatoes. Only a few ingredients are pretty much fixed: the salt, the baking powder, cornmeal and flour (you want a little flour for lightness). Other than that, feel free to experiment with bits of cooked bacon, sautéed onions or shallots, chili powder or cumin, chopped chilies or herbs, grated cheese, mashed or puréed beans or fresh, canned or frozen corn. The options are practically endless.
Provided by Mark Bittman
Categories breads, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Put fat in a 10-inch cast-iron skillet or in an 8-inch square baking pan. Place pan in oven.
- Meanwhile, combine dry ingredients in a bowl. Mix eggs into milk, then stir this mixture into dry ingredients, combining with a few swift strokes. If mixture seems dry, add another tablespoon or two of milk.
- When fat and oven are hot, remove skillet or pan from oven, pour batter into it and smooth out top. Return pan to oven. Bake about 30 minutes, until top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean. Serve hot or warm.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 9 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 5 grams, Sodium 241 milligrams, Sugar 12 grams, TransFat 0 grams
MARK BITTMAN'S BANANA BREAD
This banana bread from Mark Bittman's "How to Cook Everything" is really something special. One-fourth of the flour is whole wheat, which contributes a kind of depth you'd miss if it weren't there. There are walnuts - not unusual, but again, you'd miss them if they weren't there, And the key, secret ingredient, is coconut. Which really puts the thing over the top.
Provided by Mark Bittman
Categories easy, dessert
Time 1h
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Grease a 9- by 5-inch loaf pan.
- Mix together the dry ingredients. With a hand mixer, a whisk, or in the food processor, cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients; stir just enough to combine (it's okay if there are lumps). Gently stir in the vanilla, nuts, and coconut.
- Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted into the center of the bread will come out fairly clean when it is done, but because of the bananas this bread will remain moister than most. Do not overcook. Cool on a rack for 15 minutes before removing from the pan.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 205 milligrams, Sugar 17 grams, TransFat 0 grams
SPEEDY NO-KNEAD BREAD
The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How many novices it attracted to bread baking is anyone's guess. But certainly there were plenty of existing bread bakers who excitedly tried it, liked it and immediately set about trying to improve it. This is an attempt to cut the start-to-finish time down to a few hours, rather than the original 14 to 20 hours' rising time. The solution is simple: use more yeast.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, lunch, project, appetizer, side dish
Time 1h
Yield 1 big loaf
Number Of Ingredients 4
Steps:
- Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
- Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
- Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
NO-KNEAD BREAD
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort - only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.
Provided by Mark Bittman
Categories easy, breads, times classics, side dish
Time 1h30m
Yield One 1 1/2-pound loaf
Number Of Ingredients 4
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
MARK BITTMAN'S BANANA BREAD
I found this recipe online, and I was surprised that it had not been posted here. I usually double this recipe and freeze one loaf. I have many banana bread recipes, but Mark Bittman has deemed this one "the ultimate."
Provided by Greeny4444
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 9″x5″ loaf pan.
- In a medium bowl, mix together the flours, salt, and baking powder; set aside.
- With an electric mixer, cream the butter with the sugar, then slowly beat in the eggs, bananas, and vanilla.
- Slowly add the dry ingredients to the wet ingredients and beat just until combined (do not mix it up too much), being sure to scrape down the edges of the bowl a few times. Gently fold in the chocolate chips (if using).
- Pour the batter into the loaf pan and bake for 45 to 60 minutes (mine takes about 55 minutes), until nicely browned.
- A toothpick inserted into the center of the bread will come out fairly clean when it is done, but because of the bananas this bread will remain moister than most.
- Cool on a rack for 15 minutes before removing from the pan.
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THE 10 BEST MARK BITTMAN RECIPES | EPICURIOUS
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- Overnight Waffles. Yeast-raised and require planning ahead but fabulous for houseguests. My favorite waffles ever. Get This Recipe.
- Sweet Potato Fritters. Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward. Get This Recipe.
- Seared Scallops with Pan Sauce. Seven ingredients and one skillet teach the way to a home cooking that's as good as anything you'll eat in restaurants. Get This Recipe.
- Banana Bread. I always add walnuts and coconut and the crowd goes wild. Never lasts longer than 24 hours. Probably my most-made recipe ever (by me, that is) – started in 1973.
- The World of Rice Salads. Probably the biggest, most versatile recipe I've ever written and it's become a model for my master-recipe formula. Here six basic components are completely transformed with simple substitutions into 18 totally different dishes.
- Stir-Fried Chicken with Black Beans. You won’t believe how good this is (and how easy). A year’s supply of fermented black beans will cost you a dollar and you’ll want to make this dish once a week, so you should absolutely have some in your fridge.
- Rosemary Olive Oil Bread. This bread keeps longer than other European-style breads, thanks to the olive oil. It makes for a wonderful, unconventional sandwich.
- Everyday Pancakes. Has become a national go-to, if you listen to my readers. Make ‘em for kids on weekdays. Get This Recipe.
- Polenta with Mushrooms. This easy slurry method takes polenta into weekday fare. And this recipe shows how to make a deeply flavored mushroom sauce with the simple addition of dried porcini.
- Fastest Chicken Parm. Deconstructed with fresh tomatoes and by quickly hand-pounding chicken into cutlets then broiling, this becomes a fresh, modern alternative to a time-consuming classic.
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