Archive for January, 2008
SWEET POTATO CORN BREAD
SWEET POTATO CORN BREAD MAKES ONE 9-INCH (23-CMl CORN BREAD 2 sweet potatoes or yams (orange-fleshed sweet potatoes), about 1 Ib (500 g) total weight, peeled and cut into chunks 1 cup (5 oz/155 g) fine- or medium-grind yellow cornmeal. preferably stone-ground 1 cup (5 oz/155 g) unbleached all-purpose (plain) flour 1 tablespoon sugar 1 [...]
Corn Sticks Baking Recipe
Corn Sticks Baking Recipe TO MAKES 20 CORN STICKS 1 cup (5 oz/155 g) fine-or medium-grind yellow cornmeal, preferably stone-ground 1 cup (5 oz/155 g) unbleached all-purpose (plain) flour or 1 cup (4 oz/125 g) whole-wheat (wholemeal) pastry flour ½ cup (2 oz/60 g) sugar 1 tablespoon baking powder 1 teaspoon salt 3 large eggs [...]
Dinner Roll
Dinner Roll Makes 36 Rolls 3 ½ teaspoons active dry yeast Pinch of sugar 1/3 cup (3 fl oz/80 mil warm water (105′-115′FI 40′-46′C) 1 cup (8 fl oz/250 mil tepid buttermilk (90′F/32′C) ¼ cup (2 oz/60 g) sugar or ¼ cup (3 oz/90 g) honey ½ cup (4 oz/125 g) unsalted butter, melted 2 [...]
Zucchini Bread
ZUCCHINI BREAD( Turai or Toori ) MAKES ONE 8 ½-BY-4 ½ -INCH (21.5-BY-l1.5-CM) LOAF OR THREE 6-BY-3-INCH (JS-BY-7.5-CM) LOAVES (see note) 8 oz (125 g) zucchini (courgettes), trimmed ½ cup (4 fl oz/125 ml) canola oil, plus extra for greasing ¾ cup (6 oz/185 g) sugar 2 large eggs 1 teaspoon vanilla extract (essence) 1 [...]