STEAMED RYE AND MAPLE BROWN BREAD
STEAMED RYE
AND MAPLE BROWN BREAD
MAKES ONE HB (500-GJ LOAF
- Butter for greasing
- ½ cup (2½ oz/75 g) medium-grind yellow cornmeal, preferably
stone-ground, or semolina flour - ½ cup (2½ oz/75 g) whole-wheat (wholemeal) flour or graham flour
- ½ cup (2 oz/60 g) medium-grind rye flour
- 1 teaspoon baking soda (bicarbonate of soda)
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup (8 fl oz/250 ml) buttermilk
- 1/3 cup (4 fl oz/125 ml) maple syrup or 1/3 cup (4 oz/125 g) light
molasses - ½ cup (2 oz/60 g) dried cranberries
CHEDDAR BISCUITS
CHEDDAR DROP BISCUITS
MAKES 20 BISCUIT MUFFINS
- 4 Cups (20 oz/625 g) unbleached all-purpose (plain) flour, plus extra
for sprinkling - 4 teaspoons baking powder
- 1 teaspoon baking soda (bicarbonate of soda)
- 1½ teaspoons salt
- ¾ cup (6 oz/185 g) cold unsalted butter, cut into pieces, plus extra for
greasing (See Note) - 2 cups (8 oz/250 g) coarsely shredded medium sharp Cheddar cheese
- 1 large egg
- 1¾ cups (14 fl oz/430 ml) cold buttermilk
- 3 tablespoons sesame seeds
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 powder
- ½ teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon salt
- Pinch of ground allspice
- Pinch of ground cinnamon
- 1 ¼ cups (10 fI oz/310 mil buttermilk
- 2 large eggs, lightly beaten
- 3 tablespoons unsalted butter, melted, plus extra for greasing
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 fl oz/125 mil milk
- ½ cup (4 fl oz/125 mil heavy (double) cream
- 4 tablespoons (2 oz/60 g) unsalted butter, melted, plus extra for
greasing - 1 cup (6 oz/185 g) fresh or thawed frozen corn kernels or 4 oz (125 g)
bacon, cooked, drained, and crumbled
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- 1 cup (5 oz/155 g) fine-or medium-grind yellow cornmeal, preferably
- 2 sweet potatoes or yams (orange-fleshed sweet potatoes), about 1 Ib
- 4 Cups (20 oz/625 g) unbleached all-purpose (plain) flour, plus extra