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> Breads, Biscuits, Rolls, Etc., Give me all your dough!
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MDF3530 
Posted: 03-Nov-2008, 08:39 PM
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I haven't tried this yet but it sounds delicious!

Corn Bread

Ingredients:

1 cup buttermilk
1 cup stone-ground cornmeal
1 teaspoon salt
½ teaspoon baking soda
1 egg
1 tablespoon shortening
Directions:

1 Preheat oven to 450°. Put shortening in a 9-inch round iron skillet and place in the warming oven to melt.

2 In a bowl, stir the cornmeal, salt, and baking soda together. Add the egg and buttermilk and mix well.

3 Remove the skillet from the oven and pour the batter into the hot skillet, stirring the melted shortening into the batter.

4 Bake for 30 to 40 minutes. Remove from oven when top of cornbread is brown and turn out onto a serving plate.


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May her lakes and rivers bless you.
May the luck of the Irish enfold you.
May the blessings of Saint Patrick behold you.


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maggiemahone1 
Posted: 04-Nov-2008, 06:55 PM
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I always bake my cornbread in a cast iron skillet. I like that crunchy texture on the bottom of the cornbread. Yum, with some butter on top after it comes out of the oven!
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Leelee 
Posted: 15-Nov-2008, 03:44 PM
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Orange Honey Bread


2 Tbsp. Crisco Shortening
1 Cup Honey
1 Egg, well beaten
1 1/2 Tsp. Grated Orange Rind
2 1/2 Cups Flour
2 1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/2 Tsp. Salt
3/4 Cups Orange Juice
3/4 Cups Chopped Nuts

Cream shortening and honey. Add egg and rind. Sift flour with baking powder, baking soda and salt. Add to honey mixture, alternating with juice. Add nuts. Put in greased 9” x 5” loaf pan and bake 1 hour and 10 minutes at 325 degrees.


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Beauty is not just all around us, but within us....

"Mo nighean donn," he whispered, "Mo chridhe. My brown lass, my heart. Come to me. Cover me. Shelter me, a bhean, heal me. Burn with me, as I burn for you."(Fiery Cross Quote)
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Leelee 
Posted: 27-Nov-2008, 09:45 AM
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Paska (Easter Bread)


from Baba's Cookbook


1 tsp. Sugar
1 Cup Lukewarm Water
1 Pkg. Yeast
3 Cups Scaled Milk, lukewarm
5 Cups Flour
6 Eggs, beaten
1/2 Cup Sugar
1/2 Cup Melted Butter
1 Tbsp. Salt
9 to 10 Cups Flour

Dissolve the sugar in the lukwarm water and sprinkle the yeast over it, let it stand for 10 minutes. Combine the softened yeast along with the lukewarm milk and 5 cups of flour. Beat well until smooth. Cover and let the batter rise in a warm place until light and bubbly. Add the beaten eggs, sugar, melted butter and salt; mix thoroughly. Stir in enough flour to make a dough that is neither too soft nor too stiff. Knead the dough until the dough no longer sticks to the hand. Turn the dough on a floured board and knead until it is smooth and satiny. Place the mixture in a bowl, cover and let it rise in a warm place until it doubles in bulk. Punch down and let dough rise again.

Divide the dough into three equal parts. Set 1 part aside for the ornamentations. Shape the other 2 parts into 2 round loaves. Set each in a greased, round pan. Now cut the set aside piece into two sections. The main ornament on the Paska is usually the Cross. Roll 2 long tube-like strips and trim the ends. Place these over the top of the loaf, crossing one another evenly. Shape the trimmed dough into twisted swirls or rosettes and arrange them symmetrically between the arms of the cross. Use sharp greased scissors to make fine petals on the rosettes. Once the cross is placed on the loaf, the remaining ornamentations are left to the creativity and artistic imagination of the person baking the bread.

Set the loaves in a warm place until they are almost doubled in bulk. Be careful not to let the loaves rise longer than necessary, because the ornaments will lose their definition. Brush very carefully with a beaten egg diluted with 2 tablespoons of water. Bake in a moderately hot oven (400 degrees F.) for about 15 minutes, then lower the temperature to 350 degrees F., and continue baking for 40 minutes or until done. Avoid browning the top too deeply and if necessary, use a piece of tin foil to cover the top for the last 10 minutes of baking as the finished loaf should be a light honey in colour.


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Leelee 
Posted: 27-Nov-2008, 10:02 AM
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Babka (Easter Bread)


from Baba's Cookbook


1/2 Cup Lukewarm Water
2 Pkgs. Yeast
1 tsp. Sugar
2 Cups Scaled Milk
1/2 lb. Butter
1 Tbsp. Salt
7 Cups or more (to make soft dough)
1 1/4 Cup Sugar
5 Whole Eggs
10 Egg Yolks
1 Orange (Juice & Rind)
1 Cup Golden Raisins

Dissolve the sugar in lukewarm water, sprinkle the yeast over it, let stand 10 minutes. Beat the eggs and the egg yolks adding the sugar, a little at a time. Add the salt, orange juice, milk, rind and the yeast mixture to the beaten eggs.

Blend well and gradually mix in the flour, adding the melted butter a little at a time to make the dough soft. Knead dough until it no longer clings to hands. Cover and let rise in a warm place until it doubles in bulk. Knead and let it rise again as before. Grease tall coffee tins and coat with bread crumbs. Form dough into a ball enough to fill 1/2 the container. Let it rise in a warm place until the dough barely reaches the top. Bake in a preheated oven at 350 degrees and bake for 25 - 30 minutes, then lower the heat to 300 degrees F. Brush Babka with 1 egg beaten with a little water before baking.

Babka should be handled very carefully when taken out of the container. It should be laid on a soft, covered cushion or pillow. Change position as Babka cools. Top with Icing Sugar (optional).

Now that's Royal Bread (on a cushion) laugh.gif


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lschillinger 
Posted: 05-Jan-2009, 12:32 PM
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Spotted Dog

This is not traditional Soda Bread, but what many think of.

Traditional Soda Bread is normally just flour, baking soda, salt and soured milk (buttermilk).


3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted



DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.


This bread is actually quite soft compared to most "soda breads" and very tastey!


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maggiemahone1 
Posted: 10-Jan-2009, 09:19 PM
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Alabama Biscuits

Sift together
2 cups all purpose flour
3 tsps baking powder
1 tsp salt
3 tsps sugar

1 pkg yeast dissolved in 1/2 cup warm water
1/2 cup buttermilk
2 tablespoons melted shortening

Add dissolved yeast to dry ingredients, then add milk and last, shortening. Roll thin; cut with top of small juice glass. Dip each biscuit in margarine then place one on top of the other. Let rise 1-2 hours, then bake at 450 degrees for 12 minutes or until golden brown!

I like to fry up country ham and place between biscuits or slather with butter and honey or jam...


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stoirmeil 
Posted: 05-Mar-2009, 10:32 PM
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Found this on the web. Looks very simple and delicious:


Guinness Bread with Molasses Recipe
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This is fantastic eaten fresh, and nearly as good the next day toasted with some more butter. Do not use stale beer for this recipe, you want the carbonation.
Ingredients

* 3 cups fresh new self-rising flour (if it's old, it won't come out right)*
* 1/2 cup white sugar
* 1/3 cup molasses
* A pinch of salt (roughly 1/8 teaspoon)
* 12 ounces of Guinness beer
* Butter for greasing the pan and painting the top, about 3 tablespoons

* If you don't have self-rising flour, you can substitute using a ratio of 1 cup all-purpose flour, 1 1/4 teaspoon baking powder, plus 1/8 teaspoon of salt, for every cup of self-rising flour. Have made both ways though and got better results from the self-rising flour.
Method

1 Preheat oven to 350°F. Grease a loaf pan well with butter.

2 Pour the flour, salt and sugar into a large bowl and whisk to combine.

3 Slowly pour the Guinness into the flour mixture. (The “pub cans” are larger than 12 ounces, but they have better carbonation, so I pour most of it out and leave a swig to drink. This has never failed me, but if you are a stickler, use a 12-ounce bottle of Guinness instead.) Start stirring the beer into the dry ingredients, and when you are about halfway done, add the molasses. Mix well, just to combine. Don’t work the heck out of the batter – because that’s what it’ll look like – but you don’t want lumps, either.

4 Pour into the loaf pan to no more than 2/3 full. Pop into the oven immediately and bake for 50 minutes. Since ovens can vary, check the bread after 40 minutes and see if a toothpick inserted into the deepest part of the loaf comes out clean. If it does, you’re done.

5 Let the loaf cool a bit, maybe 5 minutes, and then turn it out onto a rack. Paint it with lots of soft butter, which will melt as you go.
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