#batter bread

Check out my new Classic Skillet Cornbread recipe!

For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.

Here’s what you’ll need…

Ingredients

234 Grams (1 1/2 Cups) Cornmeal

120 Grams (1 Cup) All-Purpose Flour

66 Grams (1/3 Cup) White Granulated Sugar

6 Grams (1 Teaspoon) Salt

16 Grams (4 Teaspoons) Baking Powder

484 Grams (2 Cups) Buttermilk*

85 Grams (6 Tablespoons) Butter, Divided

1 Large Egg

100 Grams (1 Cup) Old Fashioned Oats*

105g (1/2 Cup) Water

For the Dough

230 grams (1 Cup) Milk

150 Grams (3/4 Cup) Sourdough Starter

80 Grams (1/4 Cup) Maple Syrup

14 Grams (1 Tablespoon) Olive Oil*

300 Grams (2 Cup + 3 1/2 Tablespoons) Bread Flour

100 Grams (1/2 Cup + 1 Tablespoon) Whole Wheat Bread Flour**

10 Grams (1 1/2 Teaspoons) Fine Sea Salt

Additional Equipment

10-Inch Cast Iron Skillet

Large Mixing Bowl

Measuring Cups and Spoons

Wire Whisk

Instructions

Preheat your oven to 425 ° Fahrenheit (218 ° Celsius) with your 10-inch cast-iron skillet inside

While your oven preheats, whisk together the cornmeal, flour, sugar, salt, and baking powder.

In a separate, smaller bowl, whisk together the buttermilk, egg, and 42.5 Grams (3 tablespoons) of the butter.

Pour these wet ingredients over your dry ingredients and stir everything together until just incorporated. Don’t overmix.

Place your skillet on your stovetop and use the heat from the skillet to melt the rest of the butter.

Pour the batter into the hot skillet.

Pop the skillet back into the oven for 25 to 30 minutes.

Let your cornbread cool a few minutes in the skillet on a stovetop.

Today my daughters did the baking, starting with a sourdough “batter” bread.

There’s a reason the word batter is in quotations…

The girls have been finding recipes they like and, after trying them out, adding them to a notebook with any modifications or adjustments they’ve come up with.

Like this…

(more…)

New Post has been published on http://www.sladegrove.com/new-recipe-quick-easy-rapid-rise-yeast-bread/

New Recipe - Quick and Easy Rapid Rise Yeast Bread

[vc_row][vc_column]

.line-top-bottom.heading-1 font-family:Raleway ; font-style:normal; font-weight:500; .line-top-bottom.heading-1 font-size:36px; color:#382728; display:block; margin:2px 0; .line-top-bottom.heading-1 span border-top-color:#40a6d5; border-bottom-color:#40a6d5;

Quick and Easy Rapid Rise Yeast Bread

.normal.heading-2 font-family:Raleway ; font-style:normal; font-weight:400; .normal.heading-2 font-size:28px; color:#382728; display:block; margin:2px 0;

Who doesn't love fresh baked bread? A bread recipe that anyone can make using only a few simple ingredients within a few hours by Celebrity Pastry Chef Slade Grove.

[vc_column_text]

  Email

Tweet !function(d,s,id)var js,fjs=d.getElementsByTagName(s)[0],p=/^http:/.test(d.location)?'http':'https';if(!d.getElementById(id))js=d.createElement(s);js.id=id;js.src=p+'://platform.twitter.com/widgets.js';fjs.parentNode.insertBefore(js,fjs);(document, 'script', 'twitter-wjs');

Quick and Easy Rapid Rise Yeast Bread

  Appetizers & Snacks, Breads  American, International, Western

Quick and Easy Rapid Rise Yeast Bread 0 0 5 0

Who doesn't love real fresh baked bread? This bread recipe is a basic, all-purpose bread loaf that anyone can make using only a few simple ingredients within a few hours. No special dough hook required, no kneading, punching down, no prolonged rest/rise cycles. It really is simple to make. This bread loaf is perfect for sandwich bread, toast bread, and bread cubes. It really is an amazing, all-purpose bread loaf that's all-natural and good for you and your family. Stop wasting money on store bought, preservative loaded, sugar laced so called bread.

Prep: 15 mins

Cook: 40 mins

15 mins

40 mins

55 mins

Ingredients

Ingredients

• 2 C King Arthur Unbleached Bread Flour

• 6 tbsp King Arthur 100% Whole Grain Whole Wheat Flour

• 1 packet of instant (dry) yeast

• 1 1/4 C plus (2 tbsp reserved) Very Warm Water (about 115 to 118 degrees)

• 2 tbsp plus 1 tbsp (reserved) Unsalted Butter, melted

• 2 tbsp Local Origin Honey

• 1 tsp Table Salt

Egg Wash

• 1 egg lightly beaten with 1 teaspoon water and pinch of table salt

Directions

1In bowl of stand mixer, whisk bread flour, whole-wheat flour, and yeast together. Add 1¼ cups of very warm water (115 to 118 degrees), 2 tablespoons of the melted butter, and the honey. Fit stand mixer with the paddle attachment and mix on low speed for 1 minute to incorporate ingredients. Increase speed to medium and mix for 2 more minutes. Scrape down bowl and paddle with greased rubber spatula. Continue to mix at medium speed for 2 more minutes. Remove bowl and paddle from mixer. Scrape down bowl and paddle, leaving paddle in batter. Cover bowl with plastic wrap and let dough mixture rise in warm place for 20 minutes and dough will have about doubled in size.

2Spray a 1lb standard loaf pan with vegetable oil spray. Dissolve the 1 tsp of reserved table salt in the remaining 2 tablespoons of reserved very warm water (115 to 118 degrees). Reattached bowl and paddle to mixer and add-in salt-water mixture and mix on low speed until water is mostly incorporated, about 30 seconds. Increase speed to medium and mix until thoroughly combined, about 1 minute, scraping down paddle if necessary. Transfer dough mixture to prepared loaf pan and smooth the surface with a greased rubber spatula. Cover and leave in warm place for about 15 to 20 minutes. The dough will be about 1/2 inch from the to top of the loaf pan. Uncover and let rise until center of batter is level with edge of pan, about 5 to 10 minutes longer. It’s important that you remove the plastic wrap before the dough touches the plastic wrap.

3Gently brush top of risen loaf with egg wash mixture. Bake until deep golden brown, about 40 to 45 minutes. Removed from oven and using a dish towel, carefully turn out bread onto a wire rack. Reinvert loaf and brush top and sides with remaining 1 tablespoon melted butter. Let cool completely before slicing.

In addition to prep and cook time, there are only two (2) rise periods of 20 minutes each. Total time from start to finish including the prep, rise, and bake is about one (1) hour and 15 minutes.

00:00