Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Farmhouse White Bread. I do so love white bread. Getting older means that I eat whole wheat bread most of the time, but every once in a while I like to indulge myself in a nice loaf of white bread.
Especially Amish farmhouse white bread. What is it about Amish food that gets all of our tastebuds tingling? I think its because we all know that they are a simple folk that make simple food, that is always delicious.
And our hearts long for simplicity. Am I right or not?
Bread Machine Parker House Rolls. I have never made any secret of the fact that I am yeast bread challenged. For some reason when I make yeast breads the end result has always been hit and miss for me. Sometimes it works, more often than not it doesn't.
I know I have shared many yummy biscuit recipes on here throughout the years, but do humor me and allow me to share just one more! This Stir 'N Roll Biscuit recipe has to be one of the quickest and easiest biscuit recipes I have ever baked!
We wanted biscuits to serve with the chicken we were having for supper today (Tuesday) and so I decided to try out this recipe I found in one of my favorite cookbooks. Literally every single recipe I have made from this book has been a real gem!
This is about the fourth or fifth recipe I have tried and each and every one has been a gem. Quick and easy, simple recipes that have all turned out perfectly.
This biscuit recipe appealed because it only used a very few ingredients and I was intrigued by the instructions. Stirred biscuits? No shortening or butter? Really? Read on!
Instead of butter or shortening, this simple recipe uses vegetable oil. I used light olive oil today. I tend to buy that when I get oil these days and so does my sister.
The recipe had an adaptation for using Buttermilk. We had buttermilk and so I used that adaptation with excellent results.
My dough was a bit on the dry side and in retrospect I should have added a bit more buttermilk to the mixture, but I always like to do things exactly as written the first time I do them. I was also afraid of overworking them.
I did take a bit of license and added a thin sliver of butter to the top of each one before I popped them into the oven. This added a bit of a lovely buttery golden brown crunch to the tops, so I highly recommend it!
Because my dough was a little bit shaggy and I added just that little sliver of butter to the tops I ended up with some crisp buttery bits that were incredibly moreish. We quite enjoyed them actually.
So I highly recommend you do the same! (add the butter that is)
To go along with a vintage recipe I thought I would share a vintage plate. This was my maternal Grandmother Nina's plate, given to her by her sister Addie and her husband Ralph Connell on the occasion of my grandparent's wedding in August of 1928. Addie (Adelaide) would pass away three short years later leaving Ralph a widower with young children.
It is a beautiful plate with a pearlescent almost opalescent finish. My sister surmises, and probably quite rightly so, that in those days people did not go out and buy people wedding gifts, instead gifting them with some special item from their own collections of pretties.
My sister specializes in antiquities. She has a page on Instagram. You can follow her here. Lost Lovelies Found.
There are a great many scratches on the surface of the plate. I would imagine many a cake was cut and served from it over the almost hundred years or more it has been in existence, or at least in our family. What a wonderful heirloom my sister has in this.
I love knowing that we can still use dishes and things that were bringing pleasure to people in our family so very long ago. There is a special continuity to that. This is a plate that only ever very rarely gets used today because it is precious to us!
It was obviously very precious to my mother as well. Precious enough that thankfully she left a note with it so that we would know its history and where it came from. I love that.
I also think it is pretty wonderful that my mother has two daughters who recognize the importance and value of these things. I hope that one day my sister's daughters will feel the same way about them. I suspect that they will. They are their mother's daughters.
Back to the recipe though. This recipe is very unusual in that there is no cutting in or even rubbing in of the fat needed to make these easy biscuits.
You simply mix together some oil and milk, or buttermilk and stir it into the dry ingredients with a spoon until the mixture begins to come away from the sides of the bowl. (if your dough seems a bit too dry, do add a bit more milk.)
Easy peasy lemon squeezy. As with any biscuit recipe a light hand is the secret to producing a perfect result. Do not overwork them.
It says to knead the dough lightly on a lightly floured surface ten times, but if your dough comes together nicely before that, then just stop and pat or gently roll them out. 1/2 inch thick will do.
I used a small drinking glass to cut them out, as most women probably would have done back in the day. A sharp metal cutter would have given a nicer finish I believe. I couldn't find one so I used the glass.
Its important when you are cutting out biscuits such as these that you use a sharp up and down cutting motion, never twisting the cutter. When you twist the cutter you seal the dough and you end up with lop sided biscuits.
In other words, they won't rise as well as they should.
All in all, these are beautiful, light and flaky biscuits. (As I hope you can see from the above photo.) I could not resist indulging in one fresh from the oven, hot and buttered and spread with a bit of raspberry jam.
These would go very well with soups, stews, or salads, breakfasts (For breakfast cut them a bit larger. I would use a 3 inch cutter. You will only get 8 or 9 in that case.) or even on their own with some butter and jam or peanut butter.
They went very well with the fried chicken also. Yum!! Quick, easy, no faffing about and delicious. In short, perfect!
Stir 'N Roll Biscuits
Yield: Makes 12
prep time: 8 Mincook time: 12 Mintotal time: 20 Min
A favourite recipe from the 1969 edition of the Betty Crocker Cookbook. Super easy and incredibly delicious! See notes for Buttermilk version.
Ingredients
- 2 cups (280g) all purpose/plain flour
- 3 tsp baking powder
- 1 tsp salt
- 1/3 cup (80ml) vegetable oil
- 2/3 cup (160ml) milk (or buttermilk, see note below)
- a tiny bit of cold butter
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with some baking paper. Set aside.
- Measure the flour into a bowl along with the baking powder and salt. Stir to combine.
- Whisk together the oil and milk. Add to the flour mixture and stir with a spoon until the mixture begins to leave the sides of the bowl.
- Tip out onto a floured surface. Knead lightly 10 times. Pat or roll out until 1/2 inch thick. Cut into 12 rounds using a sharp 1 inch round biscuit cutter. (Use a sharp tapping motion and try not to twist the cutter for a better rise.)
- Place 2 inches apart on the baking sheet. Set a tiny flat sliver of cold butter on top of each.
- Bake for 10 to 12 minutes, until well risen and golden brown. Serve warm
notes:
For buttermilk biscuits, replace the milk with an equal amount of buttermilk, reduce the amount of baking powder to 2 tsp. Add 1/2 tsp of bicarbonate of soda/baking soda to the dry ingredients.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Cheese & Garlic Rolls. This recipe I am sharing with you today are not rolls in the sense of them being yeasted rolls. These are much quicker and easier to make than that.
Instead they are more like a biscuit dough roll. What's commonly known as a quick bread. A savoury type of bread that is quick to make. Quick to bake. And incredibly edibly delicious!
Traditional Irish Soda Bread. There is no better way to celebrate Saint Patrick's Day than to treat your family to some of the traditional dishes of Ireland!
You can't get more Irish than Soda Bread, and this traditional Irish Soda Bread recipe is one of the best.
As they say, "The proof is in the eating," and this one eats very well, if I don't say so myself!
The history of this Irish soda bread is interesting to say the least! I was completely blown away by what I discovered! Whilst soda bread is most often attributed to the Irish, it was actually first created by the North American Indigenous peoples.
They were the first people known to have used pearl ash to leaven their breads without yeast. Pearl ash is the residue, or a natural form of soda formed from the ashes of wood fires.
The Irish later discovered the recipe and replicated the Native North American process. It may seem like an ancient Irish recipe, but it really only came to Ireland in the 1830's when bicarbonate of soda/baking soda was first introduced to the country.
You can read more about that here. Trust me, I don't make this stuff up!
Whatever Irish Soda Bread history is, one thing for certain remains. It is one dang good non-yeasted bread! Easy to make and bake and most delicious!
This is a simple classic bread in many Irish households. Perfect for mopping up gravies and stews and for serving alongside of hearty broths and soups!
It is also pretty wonderful served warm, buttered, and spread with jam or honey, meant to be washed down with copious cups of hot tea!
I am not surprised that this became an Irish family staple. As well as being a symbol of celebration, it was also a very humble necessity in poor Irish homes. This very affordable necessity was the perfect solution to many of the problems facing the Irish in the early 1800's.
Due to widespread famine, bread, a household staple, needed to be made out of the cheapest, most affordable and basic ingredients available at the time. Needing only four basic ingredients, flour, soda, salt and sour milk, it was the perfect answer to their problems.
We tend to use buttermilk for the most part these days when making this bread. This always results in a lovely moist and tender bread with a beautiful crumb and crust. The combination of buttermilk and soda creates a chemical reaction which causes the bread to rise beautifully.
This reaction starts almost immediately, which is why it is important, perhaps even vital, that you get your bread into the hot oven within five minutes or so of mixing the bread together. This insures the perfect rise.
You also want to make sure that (as with any quick bread such as this) you use a very light hand when kneading it. Kneading it no more than 10 times insures the perfect result you are looking for. Over-kneading toughens quick breads like this one. Be gentle with it.
This lovely recipe that I am sharing today is my absolute favorite version of soda bread. It uses two kinds of flour, plain and whole wheat. It also boasts the wholesome addition of rolled oats, both in the dough and sprinkled over top.
I don't know about you, but I absolutely love anything which has oats added to it. They impart a lovely nutty texture and the TBS of oats that is sprinkled on top adds a certain rustic beauty. Then again, I am a bit of a romanticist. I like pretty things.
The combination of both white and whole wheat flours give this delicious bread a tender crumb with a lovely wholesome and hearty flavor!
It uses buttermilk, but don't worry if you don't have any in the house. I have given you instructions on how to make your own buttermilk substitute in the notes of the recipe. All you will need is some lemon juice or vinegar and regular full fat milk.
I highly recommend that you use whole, full fat milk for this. You will not get the same result if using lower fat milk.
The shape of an Irish Soda Bread is something which is very regional as well as being steeped in tradition. In the North of Ireland, they tend to cut the dough into four pieces, shaping each into a wedge. They also like to bake it on top of the stove/fire on a flat girdle/griddle pan.
In the South, you will find it shaped and baked most commonly in a round loaf, which is the classic shape we are most used to seeing. They also cut a cross into the top of the bread, which is said to ward off evil spirits. It helps to let the fairies out of the bread, thereby protecting the household, and keeping the family safe.
This method of cooking Irish Soda Bread is very quick. Traditionally it would have been baked every two or three days, meant to be eaten with their main meals. Historically these would have been very humble and meagre meals, so it also helped to stretch the food offered out a bit and to fill hungry empty tummy's in a most delicious way!
You just have to love all of these old customs and traditions. They are a part and parcel of what makes food interesting and so delicious to eat. I absolutely adore eating traditional foods with a fascinating history, don't you?
One thing is for certain, this is a fabulous way to celebrate the up-coming Saint Patrick's Day holiday. You don't have to be Irish to enjoy this wonderful quick, non-yeasted and wholesome bread!
Whether you bake it to serve with a hot stew or soup, with jam and a hot cuppa, or even to be enjoyed cold with a platter of cheese and butter, one thing is for certain. You WILL enjoy it.
Plain or toasted. Warm or cold. This is a bread that satisfies and puts a smile on the face. Why not bake your family up some tasty Irish tradition this March 17th!
Traditional Irish Soda Bread
Yield: makes one round loaf, or 8 servings
prep time: 10 Mincook time: 30 Mintotal time: 40 Min
This quick and simple bread is the perfect bread to serve on Saint Patrick's Day or any day really. Its delicious! Especially with butter and jam. I also love it toasted.
Ingredients
- 1 3/4 cups (245g) whole wheat flour
- 1 3/4 cups (245g) plain all purpose flour
- 1/2 tsp fine sea salt
- 1 heaped tsp bicarbonate of soda (baking soda)
- 2 TBS cold butter
- 10 TBS (50g) rolled oats
- 1 2/3 cups (400ml) buttermilk (see note below)
- 1 TBS old fashioned oats
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Have ready a baking sheet, lined with baking parchment.
- Measure both flours into a large bowl. Stir in the salt and soda. Drop in the butter. Rub the butter into the mixture with your fingertips.
- Remove and reserve 1 TBS oats, then stir the remainder into the flour mixture.
- Pour in the buttermilk and quickly mix together using a round bladed knife. You should have a slightly sticky dough. If you think it is too dry, you can add a bit more buttermilk.
- Turn onto a lightly floured surface and shape into an 8 inch round. Place onto the prepared baking sheet. Cut a deep cross into the top with a sharp knife. Sprinkle with the reserved TBS of oats.
- Bake in the preheated oven for 30 minutes, until golden brown When cooked it should sound hollow when tapped on the bottom. Place on a wire rack to cool for a bit before cutting into slices to sere.
notes:
How to make your own buttermilk: Place 2 TBS of vinegar or lemon juice into a glass measure. Add whole milk to make up 1 cup/240ml. Leave to stand for five minutes before using.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thank you for visiting! Do come again!
Oatmeal Batter Bread. There is nothing I love more than a recipe for an old fashioned batter bread. The recipe I am sharing with you today is for an Oatmeal Batter Bread.
It is one I adapted from a cookbook entitled, "Better Homes and Gardens: 365 Comfort Foods", and I will tell you up front, this is a real winner of a recipe! I really trust BH & G recipes and recipe books.
Parker House Rolls are a favourite dinner roll with many people. The original recipe comes from a recipe in the Fannie Farmer Cooking School book. It is said that the rolls were invented by an angry pastry chef at the Parker House Hotel in Boston.
Apparently he threw the rolls into the oven which resulted in a folded over shaped roll.
They are made with milk and are nice and soft.
I will be honest here and admit that twenty years ago when I first moved over here to the UK, I had never had a croissant. Oh, I had had Pillsbury Crescent Rolls to be sure, but never a freaking awesome buttery flaky French Croissant.
I first experienced them when I was working at the Manor in Kent, and then I tasted an actual French one on the ferry across to France. I had gone over with my friend Julie and she said that one thing that we needed to do on the boat was have a coffee and a croissant.
I nixed the coffee (as I don't drink coffee) but I did take her suggestion on the croissant. I ordered an almond one because I love almonds. I died and went to heaven.
If there is one thing that the French really know how to do it is bread, pastries and croissants. I am no suprised that they all go for Continental breakfasts. If I had that on tap every day I would too!
I have never made my own however. I thought though that one of the last things I would like to make, while I still have beautiful butter and flour available to me, was to make my own croissants from scratch. Why not!
Why not indeed! I went searching for a recipe. I looked first at the book Baking with Julia. This award winning book (and indeed chef) was known to be one of the world's best bakers. The recipe was very convulated and required the use of fresh compressed yeast.
Scratch that. I have never known where to buy fresh yeast here in the UK, although I am certain that it is available. I kept searching for a recipe.
Next I tried Dorie Greenspan. I have several of her books. No recipe for croissants in any of those, which was quite surprising as she used to be Julia Child's right hand assistant once upon a time, and actually wrote Baking with Julia.
Finally I decided to try David Leibovitz. He lives in France and is known to be a great baker. I found this recipe for whole wheat croissants. I didn't have any whole wheat flour however.
I decided to wing it and just use a mix of white bread and all purpose flours. I had nothing to lose. I went for it.
There is actually not anything all that difficult to making croissants. They do require a lot of time and effort, but really they are not hard at all.
I broke my time up into three areas which made them all the easier to do. It was not as daunting that way. The first day I made the dough which was simple enough.
The second day I laminated the dough by adding butter. You roll the dough out into a diamond shape, with four corners. Then you bash out a block of butter into a small rectangle and place it into the centre of the dough.
A good rolling pin will be your friend in all of this. I have a lovely beechwood one, which is heavy and one of my favourite kitchen tools of all. I never want to be without it.
You will need to do the butter thing three times, leaving the dough to rest in the refrigerator in between each. Once you have done that you can shape them.
Shaping the was really each actually. Just roll the dough, cut it into triangles and then roll the triangles into croissants.
My first few were a bit wonky, but once I got the hang of it the rest turned out fairly good I thought. I am showing you my best one.
I chose to put the shaped croissants in the refrigerator and bake them the next day because I was a bit beat by the end of all that and in all honesty, I had lost the light.
Anyone who is a food blogger knows that light is everything when it comes to taking good photos. I am not the best photographer in the world. I lack the patience to set everything up in a fancy way.
Basically you see what you see. I do my best and sometimes I get it right, sometimes not so right. At the end of the day the food is the star, but I can't make it look like the star without good natural light.
Sometimes it is worth waiting overnight just to get that perfect light. Just let the shaped croissants come to room temperature before glazing and baking.
Now, after all that work, here is where I just about really messed up. I forgot to set the timer for the second part of the baking.
They bake for five minutes at a really high temperature. Then you turn the oven temperature down and bake them for a bit longer until they are perfectly golden brown and crisp.
I usually set my timer for everything that I bake and I had done so for the initial bake time. I forgot for the second time however and it wasn't until I wondered what smelled so good that I remembered them! DUH!
So they ended up being a bit darker than they should have done. They were still delicious however.
A few minutes longer and it would have all been for naught. They might have burnt! That would have been very disheartening to say the least, especially after all the time I had already put in.
Nevermind, I caught them before they turned and I was eally pleased with the end results. These were fabulous served with some soft butter and Bonne Maman Peach Jam.
Croisssants from Scratch
Yield: Makes 6
Once you have tasted a homemade from scratch croissant, you will be forever spoiled by any ready made version from the shops. Not quick, not easy, but well worth the effort.
Ingredients
For the dough:
- 1 1/4 (175g) cups bread flour (strong flour)
- 3/4 cup (105g) all purpose flour (plain flour)
- 2 tsp active dry yeast
- 2 TBS granulated sugar
- 2/3 cup (160ml) whole fat milk, slightly warmed
- 1 1/4 tsp fine sea salt
- 5 1/2 ounces (156g) of unsalted butter, cold and cubed
- 1 large free range egg
- pinch of salt
Instructions
First Day:
- Mix the flours together in a bowl. Place the yeast, milk and sugar into the bowl of a stand mixer and mix together. Add about 1/3 of the flour mixure. Let stand until the mixture begins to bubble. This will take 10 to 15 minutes.
- Mix in the remaining flour and salt until totally incorporated. Turn out onto a lightly floured surface and knead a few times to bring everything together into a ball. Do NOT over knead.
- Place into a bowl, cover with plastic cling film and then put in the refrigerator to rest overnight. (At the very least 6 hours.)
Second Day:
- Using the paddle attachment, put the cold butter into the bowl of a stand mixer. Beat on medium high for about 15 seconds or so, until no lumps remain in the butter. Alternately you can bash it with a rolling pin, turning it several times until you have a cold paste. Place the butter into the centre of a piece of plastic cling film. Close it up and shape into a 4 inch by 3 inch rectangle. Place in the refrigerator to chill for 20 to 30 minutes.
- Remove the dough from the refrigerator and roll out on a lightly floured surface to a diamond shape. You will need four flaps, two on top, two on the bottom, with the dough being raised a bit in the center square.
- Remove the chilled butter from the refrigerator, unwrap and place into the centre of the doug. Fold the four flaps over top of the butter, sealing it in completely. Bash the dough with a rolling pin to flatten it out, then roll the dough into a 12- by 9-inch rectangle.
- Take one third of the dough, on the left side, and fold it over to the centre. Then lift the right side of the dough over the centre to create a rectangle. Using your rolling pill, press down on the dough several times to make an X across it. Make a note on a piece of paper to indicaate you have made one "turn". Wrap the dough in plastic cling film and chill in the refrigerator for 45 to 60 minutes.
- Repeat two more times, allowing the dough to rest in the refrigerator for 45 to 60 minutes in between, for a total of three "turns." After the last turn, leave it to rest in the refrigerator for at least an hour, or up to overnight. (You can also freeze it at this point if you wish.)
- When you are ready to shape the croissants, line a baking sheet with baking parchment. Unwrap the dough and roll it out, on a lightly floured surface, to a 12 by 9 inch rectangle.
- Trim any edges off with a sharp knife. Cut the dough into 3 rectangles. Cut each rectangle diagonally. You should have 6 triangles.
- Working with one triangle at a time, roll them out o a length of 11 inches. Starting at the wide end of each triangle, roll the dough up toward the point, not too-tightly. Set each onem point-side-up, on the prepared baking sheet.
- Enclose the baking sheet with a large plastic bag (such as a clean trash bag), seal, and let the croissants proof in a warm place until the croissants are nearly doubled and puffed up, which should take 1 1/2 to 2 hours. (You may also chill the rolled croissants overnight. When you are ready to bake, them out of the refrigerator and let them proof in a warm place.)
When you are ready to bake:
- Preheat the oven to 200*C/400*F/ gas mark 6. Beat the egg together with a pinch of salt to make a glaze. Brush each croissant with this mixture and then bake the croissants for 5 minutes. Reduce the heat of the oven to 180*C/350*F/ gas mark 4 and bake for 20 to 25 minutes longer until browned. It is natural for some of the butter to leak out when they are baking.
notes:
I am not entirely sure I would have the patience to make these again, but you never know. Hope springs eternal and they are excellent. I think everyone or at least any keen baker should make croissants from scratch at least once in their lifetime! What better time than the present when we all most of us have plenty of time on our hands!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
When it comes to baking yeast breads I will be the first one to confess that this is not a true skill of mine. Some people can bake beautiful bread and some can't. I am not sure what makes the difference, or creates the skill.
My mother always made beautiful bread. My ex husband always made beautiful bread. My ex MIL always made beautiful bread. Me . . . not so much.
One of my great loves is cornbread or corn muffins. There is something about their rustic qualities that really speaks to my heart and gets my tastebuds tingling.
This Blueberry & Vanilla Breakfast Corn Bread is one of my favourite ways to enjoy cornbread. It has all of the elements of a regular corn bread which I enjoy, but it has been amped up to a degree that will have everyone smacking their lips in anticipation!
I have enjoyed a life long love affair with cornbread. It wasn't something I actually grew up with in my family home, but something which I got to enjoy elsewhere.
My first Mother In Law used to make a Corncake, which was a simple Cornbread. You can find the recipe for that here. Mother In Law's Corncake.
Another favourite of mine is a Custard Filled Cornbread Recipe, which you can find here. This version actually had niblets of real corn in it and a creamy centre, which is really quite appealing, especially served warm with Maple Syrup.
I use blueberries, but you can also use cranberries, or raspberries if you wish. Blackberries would also be nice. Blueberries are perfect for this time of year however. Back home they are picking wild blueberries by the bucketload.
Oh how I miss the flavour of Nova Scotia Wild Blueberries. Their flavour cannot be beaten!
I like to bake this cornbread in a ceramic or square glass baking dish. This helps to hold in the warmth while you are waiting for everyone to come downstairs to the breakfast table.
The square dish also makes it very easy to cut into squares. You can also bake it in an 8 inch round cake tin if you want to. You can then cut it into wedges, like a cake or a pie. Also very attractive.
I think it is quite beautiful cut into squares and served warm. We like it spread with softened butter and drizzled with liquid honey. Especially pure clover honey.
Oh my but what a breakfast for the Gods this is. We just cannot get enough of it. We can easily make big pigs of ourselves when we are eating this.
The butter melts down into that moist and delicious cornbread. I love the texture of cornbread. Its almost cake like with a bit of a bite from the cornmeal that is quite appealing.
Its a tiny bit crunchy, but not obnoxiously so. Its quite pleasant.
Look at that drizzle of honey, sweet and lush, mingling with the butter and melting into that beautiful cornbread.
The honey . . . sweet and lush . . . the melting butter lightly salty . . . and again, soaking into that dense yet light vanilla corn bread.
Pure Heavenly bliss.
It could be really hard to restrain yourself when faced with something like this. It could easily make a big pig of yourself.
Especially when you spy all of those beautiful sweet berries studded here and there throughout. Like tasty little jewels waiting to pop into your mouth.
When I lived in Canada, we often used to cross the border into the US. I loved grocery shopping stateside. I would always pick up Thomas's Toaster Corn Cakes.
They were so good and so convenient. Ready to pop into the toaster for a quick and easy breakfast and quite delicious!
I did make my own version in the past. You can find my recipe for Cranberry and Corn Toaster Cakes here.
They are really quite amazing if I don't say so myself. Beautifully textured and studded with tart cranberries.
This fabulous Blueberry & Vanilla Breakfast Corn Bread blows them out of the ballpark however. Seriously.
I am now tempted to try the toaster cakes, replacing the cranberries with blueberries. What do you think? Should I go for it?
I just might do that. This Blueberry and Vanilla Breakfast Corn Bread makes for a great weekend breakfast, or a brunch dish.
Actually, I think it is pretty great anytime. I hope I have inspired you to want to give it a go! You've got nothing to lose here and everything to gain (and I'm not talking about hips here, although they most certainly could be in some danger!)
Blueberry & Vanilla Breakfast Corn Bread
Yield: Makes on 8-inch square bread
prep time: 5 Mcook time: 45 Mtotal time: 50 M
Sweet and moist and stuffed with blueberries. Wonderful served warm with butter and honey.
Ingredients:
- 1 cup (170g) cornmeal (coarse polenta)
- 1 cup (140g) unbleached all purpose flour (plain flour)
- 3/4 cup (95g) icing sugar, sifted
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 large free range eggs
- 1 1/4 cups (295ml) buttermilk
- 1/2 TBS vanilla paste (alternately use 1 TBS Vanilla extract)
- 6 TBS butter, melted
- 1 1/2 cups (250g) blueberries
Instructions:
- Preheat the oven to 165*C/325*F. gas mark 3. (If using a regular pan 180*C/350*F/ gas mark 4.) Butter an 8-inch square pyrex baking dish and line with baking paper.
- Whisk together the flour, cornmeal, baking powder, salt, soda, and sugar in a bowl.
- Beat together the eggs, buttermilk, vanilla and melted butter.
- Make a well in the centre of the dry ingredients. Pour in the wet and mix just to combine. Fold in the berries and pour into the prepared baking dish.
- Bake for 40 to 45 minutes, or until well risen, golden brown and a toothpick inserted in the centre comes out clean. Leave to sit in the pan for 15 minutes before cutting into squared to serve.
- This is delicious served warm with softened butter and liquid honey!
This content (written and photography) is the sole property of The
English Kitchen. Any reposting or misuse is not permitted. If you are
reading this elsewhere, please know that it is stolen content and you
may report it to me at: theenglishkitchen@mail.com
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