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 tablespoon baking [...]
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
½ cup (4 [...]
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 large eggs, lightly beaten
1 teaspoon salt
4 ½ -5 [...]
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 ½ cups (7 ½ oz/235 g) unbleached [...]