Breads

CORNBREAD MUFFINS
(Yields 6)

Image - Breads

INGREDIENTS

1 cup               corn meal (yellow)
1 cup               flour
2 tbs                sugar
1 tbs                baking powder
½ tsp               salt
1 cup               milk
2x                    eggs
¼ cup              oil (vegetable)

DIRECTIONS

MIX ingredients in order given
POUR into muffin tin (fill to ½ capacity)
BAKE @ 350 for about 30 minutes until browned

YEAST ROLLS
(Yields 24 rolls)

Bread - Yeast Rolls

INGREDIENTS

2 pkgs              active dry yeast
1 tbs                sugar (white)
1/2 cup            water (lukewarm)
1/2 cup            butter (softened)
1/3 cup            sugar
1 1/2 tsp          salt
2 tbs                instant potato flakes
1 cup               water (hot)
4 1/2 cups        flour
½ cup              butter ( melted; for brushing rolls)

DIRECTIONS

MIX yeast & sugar in lukewarm water & LET stand until foamy (about 10 minutes)
MIX butter, sugar, salt, potato flakes, and hot water together in large bowl
ALLOW to cool, then ADD yeast mixture & 1 cup of flour
BEAT with electric mixer until smooth
ADD remaining flour one cup at a time, beating to make a soft dough
PLACE dough in a large greased bowl
COVER & LET rise in a warm place until doubled (about 1 ½ hours)
TURN dough out onto lightly floured surface
KNEAD 6-8 turns to remove air & ALLOW to rise again (about 10 minutes)
DIVIDE dough into 24 equal pieces; MASSAGE each piece into smooth ball
ARRANGE balls 1” apart in butter sprayed baking pan
BRUSH tops w/melted butter
COVER pan & ALLOW to rise again until double in size (about 45 minutes)
BAKE @ 375 until golden (about 15 minutes)

BUTTERMILK BISCUITS
(Yields 12)

Bread - Biscuits

INGREDIENTS

2 cups              flour (unbleached) + more for dusting
14 tsp               baking soda
1 tbs                baking powder
1 tsp                salt
6 tbs                butter (unsalted, cold)
1 cup               buttermilk

DIRECTIONS

COMBINE dry ingredients in a bowl
CUT butter into chunks & CUT into flour until it resembles coarse meal
ADD buttermilk & MIX (mixture should be very wet)
TURN dough onto floured surface
FOLD dough several times & then PRESS down to 1”thickness
(DO NOT use rolling pin)
CUT into rounds (empty can is good for doing this)
KNEAD scraps together and CUT more rounds
ARRANGE rounds on a cookie sheet (sides should not touch)
BAKE @ 450 for about 10 minutes (until lightly browned on top)

.