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Reply
| | From:  Genie· (Original Message) | Sent: 3/15/2008 1:58 AM |
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Reply
| | | From: Genie· | Sent: 6/4/2008 3:37 AM |
Muffaletta Bread 1 cup warm water (110 degrees)
1 Tbsp. sugar
1 package active dry yeast (about 1 Tbsp.)
3 cups bread flour
1 1/2 tsp salt
2 Tbsp vegetable shortening
Sesame seeds In a 2-cup glass measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5 to 10 minutes. In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. Stop machine; check consistency of dough. It should be smooth and satiny. If dough is too dry, add more warm water, 1 Tbsp. at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2 Tbsp at a time, processing
just until blended. Process 20 seconds to knead. Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat all sides. Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; turn out onto a lightly floured surface. Form dough into round loaf about 10 inches in diameter; place on greased baking sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour. Place rack in center of oven. Preheat oven to 425 degrees. Remove plastic wrap. Bake loaf in center of preheated oven for 10 minutes. Reduce heat to 375 F; bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on a rack before slicing. Makes 1 loaf. | |
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Reply
| | | From: Genie· | Sent: 6/8/2008 9:48 PM |
Andouille Cheese Bread
1 envelope (1/4-ounce) dry yeast
2 tablespoons sugar
2 tablespoons plus 1 teaspoon vegetable oil
2 cups warm water (about 110 degrees F)
6 cups bleached all-purpose flour
3/4 cup yellow cornmeal
2 teaspoons salt
1/2 pound ground andouille, kielbasa, or Italian sausage
1/2 pound white Cheddar, grated
Vegetable oil, for frying
Cajun seasoning
Combine the yeast, sugar, and 2 tablespoons of the oil in
the bowl of an electric mixer fitted with a dough hook.
Add the water. With the mixer on low speed, beat the mixture
for about 4 minutes to dissolve the yeast. If the yeast
mixture doesn't begin to foam after a few minutes, it means
it's not active and will have to be replaced.
In a separate large mixing bowl, combine the flour, 1/2 cup
plus 2 tablespoons of the cornmeal, and the salt.
Add this to the yeast mixture. Mix on low speed until it
lightly comes together, then increase the speed to medium and
beat until the mixture pulls away from the sides of the bowl,
forms a ball, and climbs slightly up the dough hook.
Remove the dough from the bowl. Coat the dough with the
remaining teaspoon of vegetable oil. Return the dough to the
bowl and turn it to oil all sides.
Cover the bowl with plastic wrap, set in a warm, draft-free
place, and let rise until doubled in size, about 2 hours.
Meanwhile, brown the sausage in a skillet over medium heat.
Remove from the heat and drain on a paper-lined plate.
Set aside and cool to room temperature.
Remove the dough from the bowl and turn it onto a lightly
floured surface.
Using your hands, gently roll and form it into a narrow loaf
about 24 inches long. Cut the dough into 18 equal pieces,
(each about 2 1/2 ounces). With the palm of your hand,
roll the portions on a lightly floured surface to form
small round rolls.
Line a baking sheet with parchment paper and sprinkle it with
the remaining 2 tablespoons cornmeal. Place the rolls about
1-inch apart on the paper. Using a pointed knife, make a slit
in the top of each roll. With your thumb and forefinger,
spread the dough open to make a small cavity about 1-inch deep
and 2 inches wide. Spoon 1 tablespoon of the cheese into each
cavity, then top with 1 tablespoon of the sausage, pressing
the mixture gently into the cavity.
Pinch the dough together to close the cavity. Cover the rolls
with plastic wrap and let rise in a warm, draft-free place
until doubled in size, about 30 minutes.
Deep-fry the stuffed breads, a couple at a time, in the hot
oil for about 3 minutes, turning them with a metal spoon to
brown them evenly.
Remove from the oil and drain on a paper-lined plate.
Season the stuffed bread with Essence.
Serve warm.
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Reply
| | | From: Genie· | Sent: 6/11/2008 7:15 PM |
Hush Puppies 1 cup all-purpose flour
1 t. salt
1 t. baking soda
1 t. baking powder
1/2 t. garlic powder
1/2 t. cayenne pepper | 2 cups cornmeal (more or less)
1/2 cup chopped green onion
1 cup whole kernel corn
2 eggs
1/2 cup buttermilk | Mix all ingredients well, then add 2 T. hot oil and mix in.
Spoon batter into hot cooking oil and cook
about 2 minutes each side | |
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Reply
| | | From: Genie· | Sent: 8/20/2008 9:12 PM |
Black Eyed Pea Corn Bread
1 pork pork sausage
1 onion, chopped
1 cup corn meal
1/2 cup flour
1 teaspoon salt
1/2 teaspoon baking powder
2 eggs
1 cup buttermilk
1/3 cup vegetable oil
3/4 cup creamed corn
8 ounces grated Cheddar cheese
15 ounce can or 2 cups, cooked black eyed peas
chopped green peppers to taste
Cook sausage and onion until brown. Drain and set aside. Combine cornmeal and other dry ingredients. Beat eggs, buttermilk and oil together. Combine this with dry ingredients. Batter will not be smooth. Add sausage, onion, peppers, corn, cheese and peas. Pour into a 9 x 13 inch Pyrex casserole. Bake in a preheated 350F oven for 50 to 55 minutes, until done. Serves 4.
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Reply
| | | From: Genie· | Sent: 9/3/2008 7:30 PM |
Cajun Onion Bread
Serves: 12
1 tablespoon sugar
1 tablespoon active dry yeast
1 1/2 cups water
4 1/2 cups all-purpose flour
2 teaspoons Kosher salt
2 tablespoons olive oil
1/2 cup onions, medium; diced small
1 tablespoon sugar
1 tablespoon Cajun spice (can be purchased from good supermarket)
Combine the sugar, yeast, and water in a small bowl. Stir to dissolve the yeast. Stir in the flour, a little at a time.
Mix in the salt then knead on a lightly floured surface until smooth.
Let the dough rise in a warm area until doubled in size.
While the dough is rising, heat a medium sauté pan over medium heat. When the pan is hot, add a small amount of oil, let it get hot. Add the onions and cook for a few minutes, stirring occasionally. When the onions have started to 'sweat', add about 1 tablespoon sugar and continue to cook, scraping the bottom of the pan as needed. Cook until the onions are nice and brown. Drain
and set aside.
Oil a jelly roll pan, punch down the dough, and spread in the pan evenly. Brush the top of the dough with olive oil and allow to rise until doubled in size.
Sprinkle some Kosher salt on top of the dough. Bake at 400 degrees F. for about 10 minutes. Remove from oven and sprinkle onions on top. Bake another 10 minutes or until golden brown. | |
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Reply
| | | From: Genie· | Sent: 9/8/2008 2:07 AM |
Cajun Crawfish Corn Bread Cooking spray
½ Cup All-Purpose Flour
1 ½ Cups Yellow Cornmeal
1 Tbsp. Baking Powder
2 tsp. All That Jazz Seasoning
½ tsp. Salt
1 ½ Cups Cooked Crawfish Tail Meat, coarsely chopped (about 9 ounces)
1 Cup Shredded Sharp Cheddar Cheese
1 Cup Low-Fat Buttermilk
1 Tbsp. Butter, melted
1 Large Egg White, lightly beaten
1 Large Egg, lightly beaten
1 8 ¾ Oz. Can Cream-Style Corn Preheat oven to 375°. Coat a 9-inch cast-iron skillet with cooking spray. Place in a 375° oven for 10 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine crawfish and remaining ingredients in a medium bowl; stir well with a whisk. Add to flour mixture, stirring until moist. Pour batter into preheated pan. Bake at 375° for 35 minutes or until a wooden pick inserted in center comes out clean. | |
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