Category: Breads

Yesterday, I made a pot of chicken and veggie stew and wanted to have some good bread to go along with it so I made this bread.

It went really good with the chicken/vegetable stew. I had wanted Asiago cheese bread but only had cheddar so you can switch out cheeses. Also I kind of patted out my football shaped bread dough a little too thin so leave it bunched up higher for taller sized bread loaf.

Here is the recipe just for you!

3 to 3 3/4 c flour (self- rising) I used.

1 tsp sugar 1 tsp salt 1 pkg yeast

2 TBSP olive oil 1 tsp each of rosemary and thyme to decorate the top of loaf

1 1/4th c 120 degree water

1 c of shredded cheese.

Use a large bowl to add water and 1 1/2 c of flour into. Add the sugar. Mix together for a minute. Cover and let sit 10 minutes until frothy to see that the yeast is still good.

Add in the oil and herbs, salt and rest of flour. Stir and let sit 15 minutes while covered.

Have some extra flour to use on countertop a small hand-full. Empty dough onto floured counter. Knead the dough for 10 minutes while adding in the cheese.

Also have a pan or can of hot water on the oven bottom floor. This makes the bread do better.

Heat the oven on 200 degrees and turn it right off. This will help the dough to rise beautifully. Do for every rising time.

Grease a large clean bowl with 1 TBSP olive oil and put bread dough in it. Roll the dough over to coat it. Cover bowl with foil or clean dishtowel. Add the herbs to top of bread loaf.

Place in warm oven for 1 hour to rise. Grease a cookie sheet or bread pan. Roll the dough around to coat it in oil. Shape dough like a tall football shape! Then cover the dough and have oven pre-heated to 200 degrees and turned right off. Let the dough rise for 1 hour again.

Turn oven on to 450 degrees- cut a slit down the top of bread. Sprinkle on some more cheese and herbs. Whisk up 1 egg white and brush over top of dough for a shiny colored bread. Bake for 10 minutes then lower heat to 400 degrees. Bake for 25 to 30 minutes or a little longer until browned slightly. Remove from pan after sitting out for 10 minutes or the cheese will stick to the pan!

Enjoy!!

Hello Everyone, I have not been feeling up to par with my bs so I have forgotten to post for Saturday.

I hope that you had an awesome day, today!

My photo is of an opened jar of canned mustard greens, which are in my archives, somewhere. I don’t feel good enough to hunt them, today.

But, I am featuring my cornbread recipe for today, and so here it is.

1 c self-rising flour 1 c self-rising cornmeal

2 large eggs 1/2 c sugar 1 8-oz glass of milk with 1 TBSP of vinegar in it. Use 3/4 of the milk and see if you need the rest of it.

1 TBSP baking powder 2 TBSP of lard in a baking pan.

Heat the oven to 350 degrees before you mix the batter.

Mix all in a large bowl. Use a thick potholder to get the cast iron skillet out of the oven and pour the grease into your batter and stir it up. Pour batter into the baking pan and bake 25-30 minutes, until golden brown.

You can leave out the sugar or for sweeter cornbread like jiffy, use 3/4 c of sugar in the recipe. I hope that you will try this recipe. It has been my tried and true recipe for so, very, many years, now. Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

What a beautiful day it is! Even with the possibility of storms that are headed my way, I hope your day goes well!

I found an old recipe that I thought that I would post for today’s post. I can remember my Mother-in-law and my Grannie, frying this bread up.

You will need very few items for this recipe.

2 cups of self-rising flour

1 1/4 cup of lukewarm water

1 TBSP Baking powder and 1 TBSP of oil and 1 tsp of salt

Add all the dry ingredients into a large bowl. Whisk them together.

Add 1/2 of the water and mix the dough until it feels wet.

Adjust the dough by adding more flour if the dough is too wet or more water if the dough is too dry.

Use the OIL to rub into a large metal bowl Put the dough into the bowl and cover it with a towel and let it sit for 1 hour.

Cover your kitchen counter with a little flour ( I use wax paper). And then put the flour on the paper for a quick clean-up. Knead the dough and cut it into 6 pieces. Now roll out into a big-sized pancake.

Use a little oil on a cast iron griddle or frying pan to fry and flip the bread, until you see the brown spots appear, then they are done.

Have your oven pre-heated to 200 degrees and as each fry bread is done then put it into the oven on a cookie sheet so that it will still be warm for supper. I, remember Grannie doing this!

I do hope that you might have a flash of good memories from this recipe or that if you don’t, you will try it. Thanks for stopping by today and I will see you as soon as Tuesday rolls around! Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Hello to everybody, on this North Florida, glorious rainy day. I wish the very best for you today. I call this a glorious day, because God is sending rain for all the garden crops and it is the best water that you can find for your garden.

I, always lived on a farm for many many years and I planted many gardens over those years. It never ceased, to amaze me, that God would send the rain on that very day for my newly planted garden. So, this is why I call it a glorious day!

Ok, enough reminiceing in my past, on my gardening days. Onward to why Seymour did not work out to stay here. It was me that had the problem, and not Seymour! The sourdough yeast starter (named Seymour) did fantastic and grew richly and smelled yeasty fine.

It just took so many times of leting it rise and then baked flatter than I wanted to see my bread. Don’t get me wrong, it tasted great with hot slathered butter. But as for time wise, I have too many other things going on, to put that much time into one project. So Seymour has indeed, left the building.

I do not want to discourage you from making a sourdough yeast starter and then, making the bread. It is a wonderful process! I am just into so many things on any given day. Like water-bath canning or pressure canning or dehydrating. Then there’s sewing and blogging on this blog that takes a lot of time to prepare for. Along with food bombing photos and off loading from my camera to pictures and then on to this blog.

Also, since Facebook made a change from groups to group. It used to be that I shared one post with many, but now, I have to share 10-12 shares, instead of one share for all 12. So everything takes time.

I will put this under my breads category so you can find out about the sourdough starter, named Seymour.

Thanks for stopping by and do browse while you are here. I will post again on Sat-Tue and Thur. Connie B .#CONNIEBRECIPESWISDOMFORPENNIES

Hello everyone. I hope your day was fine and I hope that your evening is even better. Mine is good.

Today I chose to post about an old-time recipe from way, way on back there, in time. Some people have carried this over from 50 to 100 years or even more. It is called a starter for bread making.

This is making yeast rather than buying it. And if you have ever had sourdough bread then you know that it is one of a kind and really good bread. Years ago I had a starter and then got too busy in life and forgot about it. But now, I am ready to create my starter for some awesome bread. I am on day 6 out of the 14 days it takes to make up. And you can see in the photo how it has raised up over that line on my jar.

As I almost emptied the jar out this morning and re-fed it, I say whoo-whoo, it’s working very well. Every day I empty 1/2 the jar in the garbage and add 1/2 cup of flour and 1/3 cup of distilled water and stir like crazy. Then put the top back on (coffee filter) and set it on top of my refrigerator.

The first day I started out the same with 1/2 cup flour (self-rising) for anything I cook. And I add 1/3 cup of distilled water..On that first day, I did add in 1/3 cup of pineapple juice also. But only on the first day.

As you empty half of the starter each day and feed it again, you will see it growing. You do this for 14 days in a row. Throw out, what you empty. I do rotate to a clean jar every 2 days and I do scrape the sides down

after I feed it so that I can see how much it grows each day, After day 14 it is ready to bake bread with it. You will use 1/4 cup for a recipe for sourdough bread. Then you feed it after you have used it to bake with. Almost empty the jar and go with the 1/2 cup flour and 1/3 cup distilled water and keep it in the refrigerator from now on so that you only have to feed it once a week or two. Put a regular closing lid on it for the refrigerator. Don’t forget it. Mark your calendar

I am naming mine Seymour! I have a friend in Australia and hers is named Boris. These can live forever if you take care of it.

You could also gift a friend with half of your starter (or many friends). Teach them how to dump it and feed it for 14 days on the counter-top then into the refrigerator for thr rest of its life, if you continue to dump and feed once weekly.

I hope that some of you will like this recipe and try it and share this post. I will be back on Tuesday-Thur and Saturday. Thanks for your visit. Connie B.

Good morning everyone, on this beautiful 40 degree, North Florida day. A very nice, nip in the air for me. And I am very thankful as it makes breathing, quite a bit easier for me. So I am happy!

I do wish the very best for your day and hope that you reach for something to smile about today. As the skies are blue and the trees are green. There is always beauty to find if you just stop and take a look.

Today’s recipe is not for the timid as it does take some extra work to achieve but you will learn a bit about the people before us, with their genius minds. Makes me feel kind of dumb, but oh well, I for one, am glad to have found this lesson from history.

I wanted to store popcorn for cornmeal as it’s clean corn to eat. To try and grind the popcorn, nothing would work and I did try all my gadgets. So if you look online, you could order a $500.00 professional grain mill grinder or go to a stone mill house, like in the old days, if you can even find one nowadays.

So as I was researching way back in time. I found out that our Indians and our Mexican peoples knew what we don’t know today. Yes, they knew how to grind corn with a simple little rock. Not all the fancy machines that we have today.

Their process is called nixtamalization. It involves dry lime powder with water and hard dried corn. I used pickle lime. Here is the recipe if you dare to try it. It was some of the best ever cornbread that I have ever had.

2 c. washed popcorn in a large pot

6 c. water 1/2 tsp. pickling lime

Rinse popcorn and add it and water and lime powder to the pot. Have on a simmering boil for 10 minutes. Leave in the water overnight. (Do not put your hands in water). It is caustic and will burn your hands. In the morning, rinse the corn with a strainer for 10 rinses. A lot.

Now you can put this in the freezer for later when you want to cook cornbread or you can use it now. I filled my little coffee grinder up and ground it right up. I used enough to make a cup and a half for my recipe. Then as I had more popcorn leftover for next time. I put it in the freezer It was wet but it ground up dry, like the beautiful fresh cornmeal that it was. So our Ancestors did know something that most of the world doesn’t even know now. And I just imagine that they did this for their Thanksgiving meal for their families.

My cornbread recipe that I have used for so very many years is—-

1 1/2 c. cornmeal

1c. self -rising flour with 1 TBSP baking powder, also

1/3 c. sugar (If I am not making stuffing).

2 eggs beaten and 2 TBSP melted bacon grease

1 cup milk with 1 TBSP lemon juice (makes buttermilk)

Heat oven to 350 degrees and have a cast-iron frying pan of medium size with 2 TBSB. grease in the pan. ( I usually use cast-iron, but this time, I did not).

Use a medium bowl to mix everything up in. If the batter is too thick or too dry, add in small amounts of water and stir until it is pourable but not runny. Pour batter into a hot cast-iron skillet and bake 25-30 minutes until it’s a pretty brown. Now enjoy with butter! Or use this to put in your stuffing along with biscuits or other breads.

I do hope that some of you will try this! I know that this will make my 25 lb bucket of popcorn, a whole lot easier to cook up. Thank you for visiting me and check out the monthly archives for more. Always share so others might find a recipe that they like. I post on Tue-Thur and Saturdays so do come back for more if you want. Thanks again for reading my blog. Connie B.