Archive for the ‘Breads’ Category
Posted by MontanaVike on December 5th, 2023
Best Jiffy based cornbread
This is the best version of Jiffy cornbread. Easy to make, buttery, sweet, light and fluffy. Just perfect!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Side Dish
Cuisine American
- 1/2 C Sour cream
- 3 T Sugar
- 1/2 C Butter 1 stick
- 2 eggs
- 1 box Jiffy cornbread mix
- Non-stick spray For baking dish
- 2 T Honey
Preheat oven to 375F
Add sour cream, butter, sugar and eggs to mixing bowl and stir until fully combine
Add Jiffy mix and thoroughly mix into wet ingredients
Spray baking dish with non-stick spray
Pour cornbread batter into baking dish and smooth with spoon
Drizzle honey over top of cornbread. Do not mix into batter
Place cornbread into oven and back for 30 minutes or until fully baked (about 200 F)
Keyword cornbread, side dish
Posted by MontanaVike on November 14th, 2023
No knead Dutch oven bread
- 2 C warm water about 105˚-110˚F
- 1 envelope active dry yeast about 2 ¼ teaspoons
- 1 T sugar
- 4 C all-purpose flour or bread flour
- 1 T salt
- Garlic, herbs, etc. to taste (optional)
In a large measuring cup or medium bowl, stir together the warm water, yeast and sugar. Set aside for 5-10 minutes while the yeast softens and becomes foamy.
Using a dough hook in your stand mixer, combine all the dry ingredients
Add wet ingredients to the dry in the mixer and slowly mix to fully combine.
Mix for 2 more minutes
Transfer the dough to a greased bowl, cover, and leave in a warm spot to rise until doubled in size, about 1 ½ – 2 hours.
Take parchment paper, crinkle into a ball then flatten it out. This will allow the paper to more easily form to the dutch oven later
Dust parchment paper with flour.
Dump/scrape the dough from the bowl onto parchment paper.
Form the dough into a loose ball by gently folding in the edges and patting with floured hands
Lift the parchment paper and dough into another smaller bowl. Cover the bowl and let rise for about 30-60 minutes.
While the dough is rising for the second time, place a 4-6 quart cast iron Dutch oven with its lid into the oven.
Preheat the oven to 470°F.
When the oven reaches temperature and the dough has risen for the second time, carefully remove the Dutch oven from the oven.
Transfer the dough from the bowl to the Dutch oven using the edges of the parchment paper to lift the dough.
Cover with the lid.
Bake the bread for 30 minutes with the lid on the Dutch oven.
Remove the lid and bake for an additional 10-15 minutes until crust is nicely browned (keep a close eye on it).
Remove the bread from the Dutch oven carefully (it’s still very hot) and place on a cooling rack.
Allow to cool for at least one hour before slicing.
Posted by MontanaVike on May 25th, 2020
Amazing simple breadsticks
Johnny
A very easy and yummy breadstick
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Breadstick
Cuisine American
- 1 1/2 C 120 F warm water
- 1 T instant yeast
- 2 T sugar
- 1 t salt
- 2 C bread flour
- 2 C All-purpose flour
In an electric stand mixer with the dough hook, combine water, yeast, sugar, salt and one cup of flour.
Slowly add flour until dough clears the sides of the bowl and makes a ball on hook.
Continue kneading for three minutes. Dough should be soft and slightly sticky.
Let dough rest in the bowl for 10 minutes.
Heat oven to 400 degrees F.
On a lightly floured pastry mat or counter-top, pat the dough into a long rectangle
Cut the dough into 1" wide strips with a pizza cutter.
Place strips on parchment lined cookie sheet.
Lightly coat with olive oil or butter and you choice of seasoning (dried herbs, kosher salt, garlic, etc.)
Let rise for 20 minutes
Place into oven and bake until slightly brown (about 15 minutes).
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