Southern Corn Bread Dressing Recipe

Southern Corn Bread Dressing

Photo by Taste of Home©

Yield: 10 Servings

Ingredients: 

  • 8 cups coarsely crumbled corn bread
  • 4 hard-boiled large eggs, chopped
  • 1 medium green pepper, finely chopped
  • 1 medium onion, finely chopped
  • 2 celery ribs, finely chopped
  • Turkey giblets, finely chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 large eggs, lightly beaten
  • 3 cups chicken broth

 

Directions: 

  1. Preheat oven to 350°. In a large bowl, combine first 10 ingredients. In another bowl, whisk eggs and broth. Add to bread mixture; stir until moistened.
  2. Transfer to a greased 13×9-in. baking dish. Bake, uncovered, 40-45 minutes or until lightly browned and a thermometer inserted in the center reads 160°.

 

Originally published as Southern Corn Bread Dressing in Simple & Delicious October/November 2010, p51

Braided Bread – Very Rich Challah Bread Recipe

May 21st, 2014. Bread, Very Rich Challah Bread Recipe.

by Khozam Julia

Very Rich Challah Bread Recipe

Find more recipes on the Food Venture.com

“This day we would give about Very Rich Challah Bread Recipe for you, I guess this is an enchanting hairstyles model with wonderful inspiration so you will obtain a lot of new ideas for your hairstyles. You can also apply those ideas quickly by seeing these pictures, the details of each design can be used for your demand.

Challah bread recipe in this post is for decadent and very rich. It is the best challah that you perhaps will love. The ingredients I give to you today will help you to make 2 large loaves. This recipe is ready for about 2 1/2 hours.”

Ingredients:

  • 1/3 cup honey
  • 1 1/4 cups warm water
  • 2 1/4 teaspoons: active dry yeast
  • 1 1/2 teaspoons: salt
  • 2/3 cup olive oil
  • 2 eggs
  • 5 c. unbleached flour and add more if necessary
  • 1/4 cup milk
  • 2 tablespoons olive oil
  • 1 egg white
  • 1 tablespoon white sugar

Keep in mind that you can use 20 minutes for preparation and 30 minutes for cooking.

Directions:

  1. Use large mixing bowl to dissolve the honey in water and stir in yeast. Set it aside so the yeast is creamy on the top for about 15 minutes. Stir in 2/3 cup of olive oil, salt and also beaten eggs before adding 1 cup of flour at the time so the dough is not sticky.
  2. Place the dough to floured surface and until smooth yet elastic you have to knead and it will need10 minutes to do. Oil a bowl to place the dough in and turn it for few times to the oil. Let it rise so doubled in draft free place but warm enough for 90 minutes.
  3. Make loaves: punch the dough down and cut to equal size. Cut the first to 4 equal parts and set the second under the cloth to avoid drying out when you make the first loaf.
  4. Roll 4 dough pieces to braid the first 4-strand loaf in thin rope with the length 14 inches. Pinch the top for 4 ropes together. Make under-2 over-1 braid and take left-most ropes. Move to the right underneath the 2 ropes and move to left cross back over the strand directly to the left. It should be in far right strand and then move to left and cross for under the two strands. Move right to cross back through the strand and directly go to the right. Repeat doing the strands so it is braided together. Allow the braided loaves to rise in 1 hour.
  5. Preheat to oven for 350 degrees F and take parchment paper to line the baking sheets.
  6. Whisk together with milk to make glaze, add 2 tablespoons olive oil, sugar and egg white in bowl. Use glaze to brush the braided loaves. Spend 30 minutes to bake the loaves for challah bread recipe.

Naan Bread — from the site: Your Homebased Mom

Indian style Naan bread is soft and chewy and so easy to make at home. It’s the perfect accompaniment to so many meals. What is Naan Bread? Similar to pita bread or flat bread, naan bread is a soft, thick bread. It is usually cooked in a clay tandoori oven and served warm with butter. It…

via Naan Bread — Your Homebased Mom

Martha Stewart’s Easy Basic Pancakes

Yield: 12 to 15 pancakes

Ingredients:

  • 1 cup all-purpose flour, (spooned and leveled)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted, or vegetable oil
  • 1 large egg
  • 1 tablespoon vegetable oil
  • Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

 

Directions:

  1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
  5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.)
  6. Serve warm, with desired toppings.

 

Pancake Variations:

  • BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
  • YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
  • WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

Fluffy Dinner Rolls

The not-so-secret ingredient is mashed potatoes.  IF you have any left-overs from the holiday meal but not enough potatoes to go around, this is the best way for everyone to enjoy them.  (Besides… waste not, want not.)

Ingredients: 

1 c. milk
2/3 c. butter or margarine
2/3 c. sugar
1 TBsp. salt
2 cups chilled mashed potatoes
2 pkgs. yeast
1/2 c. lukewarm water
2 eggs
6-8 cups flour

Don’t forget to knead bread and then let rise prior rolling into balls in a lightly greased pan.

Bake: 375° F for 15 to 20 minutes.

Dolley Madison’s Cheese Straws

The following recipe is credited to First Lady Dolley Madison.

First Lady Dolley Madison

First Lady Dolley Madison

Dolley Payne Todd Madison (May 20, 1768 – July 12, 1849) was the wife of James Madison, President of the United States from 1809 to 1817.

According to Wikipedia, she was noted for her social gifts, which boosted her husband’s popularity as President. In this way, she did much to define the role of the President’s spouse, known only much later by the title First Lady – a function she had sometimes performed earlier for the widowed Thomas Jefferson.

Dolley Madison also helped to furnish the newly constructed White House. When the British set fire to it in 1814, she was credited with saving the classic portrait of George Washington.

In widowhood, she often lived in poverty, partially relieved by the sale of her late husband’s papers.”

Ingredients: 

  • 4 c. sharp Cheddar cheese, finely grated, room temperature
  • 1 c. butter, room temperature
  • 3 c. flour
  • 1/2 tsp. salt
  • 1 1/2 tsp. paprika
  • 1/2 tsp. oregano
  • 1/2 tsp. dried parsley
  • 1 tsp. garlic powder
  • 1/4 tsp. white pepper

Directions: In a bowl, cream cheese and butter together. Add remaining ingredients and mix thoroughly to form dough.

Roll out dough on a floured board to 1/4″ thickness.  Using a sharp knife, cut into strips about 1/2″ x 4″ wide.  Place strips on an un-greased baking sheet.

Bake 400°F for 8 minutes until golden brown.

Yield: 6 dozen

Calories:  70 calories per serving

Source: Famous White House Recipes, The American Collection Cookbooks, Volume 1

Rachael Ray’s Chocolate Chip Banana Bread

By Emily Wyckoff for Rachael Ray

This is a classic banana bread – moist and full of chocolate chips! This recipe is one of my family’s favorites that I make on a sometimes weekly basis. I am the only regular banana eater in the house (besides my dog – he can hear me peeling a banana from the opposite end of the house and comes running) but keep buying them every week because my kids request the banana bread. A great way to use your overripe bananas, this loaf makes a great hostess gift plus it freezes well tightly wrapped in foil the freezer for up to 3 months.

Yield: 1 loaf

Ingredients:

  • 1/4 cup vegetable oil
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 3 bananas, mashed (1 cup mashed banana)
  • 1 cup chocolate chips

Directions: 

  1. Pre-heat the oven to 350°F .
  2. Grease and flour a 8 1/2-inch x 4 1/2-inch loaf pan (or use baking spray, such as Baker’s Joy brand).
  3. In a large bowl, whisk together the flour, sugar, baking soda and salt. Mix in the oil, bananas and eggs. Stir in the chocolate chips (do not overmix!) and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 60-80 minutes. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.

Easy Challah Bread

Recipe by copetenn for All Recipes.com

Yield: 10 Servings

Easy Challah Bread

Photo by copetenn

Ingredients:

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (100 degreesF/40 degrees C)
  • 2 Tbsp. honey
  • 1 tsp. salt
  • 3 beaten eggs
  • 3 1/2 c. all-purpose flour, plus more for kneading
  • 1 beaten egg yoke, or more if needed
  • 1 Tbsp. melted butter (optional)

Directions: 

  1. In a large bowl, stir the yeast into the water, and let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add the beaten eggs. Mix in the flour, a cupful at a time, until the dough is sticky. Sprinkle the dough with flour, and knead until smooth and elastic, about 5 minutes.
  2. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.
  3. Punch down the dough, and cut it into 3 equal-sized pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
  4. Place the braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. (For a softer crust, brush with melted butter instead.)
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake the challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.

Passover Bread Recipe from Abigail’s Bakery, Inc.

Ingredients:

  • 2 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup water, at room temperature
  • 1/4 cup olive oil

Directions:

  1. Place a baking stone or a large baking sheet in the oven and preheat at 450°F with the rack on the middle shelf.
  2. Combine all of the ingredients in the bowl of a mixer and stir until the dough comes together in a ragged ball. Fit the mixer with the dough hook attachment and knead on medium speed until the dough pulls away from the edges of the bowl. If the dough seems sticky, add a tiny bit of flour as necessary.
  3. Place the dough in a well-oiled container and let rest for at least 30 minutes or overnight. Remove the dough to a lightly floured surface and divide into 6 equal pieces. Flatten the pieces into discs and cover. Let rest 5 to 10 minutes to relax.
  4. Working with one piece at a time, roll the dough out until roughly 1 foot in diameter, making sure to dust with flour underneath to keep the dough from sticking. Poke the flattened dough a few times with a fork. Using a paddle or a floured baking sheet, slide the dough directly onto the bread stone or hot baking sheet. Bake for 3 minutes then flip and bake for 3 more. The bread should be lightly browned on both sides.
  5. Remove the bread from the oven and cool on a wire rack. Repeat with the remaining pieces of dough. If the bread is not crisp after the first bake, or if it goes stale, it can always be refreshed in a hot oven. Store in an airtight container at room temperature.

Click here to learn more about Abigail’s Bakery.

Braided Bread – Bread Machine recipe

Ingredients: 

Braided Bread

Photo by Dine and Dash

  • 1 cup warm water
  • 4 tablespoons oil
  • 2 eggs
  • 1 teaspoon salt
  • 4 1/2 cups of flour
  • 2/3 cups sugar
  • 2 1/4 teaspoons yeast

Directions:
1. Place all ingredients in order into the basket of the machine. Make a well in the dry ingredients before putting in the yeast.
2. Close the bread machine door, set it on the dough setting and walk away for around 1 ½ hours.
3. When the dough is ready, mold it at least 2 loaves. For a traditional look, divide each loaf info 3 parts and braid. Place on greased cookie sheets. Cover loosely with towel. Let it rise for 2-3 hours.
4. Preheat oven to 350 degrees Fahrenheit.
5. Brush the top of the challah gently with an egg yolk. If desired, sesame or poppy seeds can be sprinkled on top of the egg wash.
6. Bake at 350 degrees Fahrenheit for approximately 30 minutes.

TIPS:

To check if the bread is done baking, gently knock on the bottom of it. A hollow sound means the bread is ready.