Ingredients: 2 Eggs (room temperature) 1 cup Water + 5 tablespoons (80 degrees F/27 degrees C) 2 tablespoons Lemon Juice 1/3 cup Oil/Margarine 1/3 cup Sugar 2 tablespoons Salt 4&1/2 cups Bread Flour 2&1/2 (1 package) teaspoons active/quick rise yeast Instructions: Add each ingredient in the order listed, into your bread pan. Start Bread Machine using the dough cycle. Remove dough and place on a floured surface. Divide into pieces and shape, (makes 24 rolls). Place on greased baking sheet. Cover and let rise in a warm place, for 30-60 minutes (or until they double in size). Bake at 350 degrees F 20-25 minutes or until golden brown, brush with margarine or butter. They are great hot or cold!
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Bread
Homemade Rolls
Ingredients: 1 cup milk, scaled 1/3 cup shortening 1/2 cup sugar 2 beaten eggs 2 yeast cakes or 2 dry yeast dissolved in water 5 cups flour, sifted Instructions: Combine scaled milk, shortening and sugar; cool to lukewarm. Soften yeast in lukewarm water, stir and add to milk. Add eggs, then four cups flour, one cup at a time. Mix well after each addition. Use last cup of flour to dust board and to work into dough as you knead it about five minutes. Put dough into greased bowl and let rise. Divide into individual rolls in whatever size or shape you wish. If you freeze dough, freeze at this point. Let rolls rise till double in size once more. Bake at 375 degrees for about 15 minutes.
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Light Corn Bread
Ingredients: 2 cups meal 2 cups flour 2 cups buttermilk 2 whole eggs 2 tablespoons baking powder 1 tablespoon salt 1/2 cup sugar 1/2 cup lard Instructions: Mix all ingredients together and pour into 2 loaf pans. Bake at 350 degrees until done.
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Corn Bread
Ingredients: 1 3/4 cups white cornmeal 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups buttermilk 1 large egg 3 tablespoon shortening or bacon grease Instructions: Start by preheating your oven to 450 degrees. Put a 9″ cast iron skillet on the stove over medium heat and put the shortening in the skillet. Mix all the dry ingredients together in one bowl. Mix the egg and buttermilk together in another bowl. Mix the dry and wet ingredients together. When you start to see little wisps of smoke coming from the hot shortening, pour most, not all of the shortening into the cornbread batter and mix well. Then pour the batter into the hot skillet and enjoy the sizzling sound that guarantees a nice crisp crust. Place in the middle of the preheated oven and bake about 30 minutes, until nice and brown on top. Note: Serve with butter, pinto beans or collards with pot liquor, and consider yourself blessed. And if you want something sweet, put some molasses on there with the butter.
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