GardenFork – Eclectic DIY

Tag: baking recipe

  • Sweet Cornbread Recipe with Maple Syrup – GF Video

    Sweet Cornbread Recipe with Maple Syrup – GF Video

    Maple syrup makes this sweet cornbread recipe extra special. And not too sweet either, which is the way I like it. Watch the video and check out the recipe below.

    The vegetarian chili recipe video we mention in the video goes great with this.

    How to make this sweet cornbread recipe

    The maple syrup adds a smokey caramel flavor, I think. If you don’t have any, you can use sugar or honey, but it will have a different taste. You can also dial back the sweetness if you like. Be sure to mix the syrup into the wet ingredients, or else it will sit in the bottom of the mix.

    sweet cornbread recipe

    I really like the stone ground cornmeal. It happens to be from upstate New York, but I’ve seen different brands of stone ground. This might all be in my head, but I like the feel it gives the cornbread. But use what you got, and if you have regular cornbread, then go ahead and use it. K?

    I use butter in this recipe, but you can use bacon fat, vegetable oil, or lard. This fat melts in the pan in the oven, so keep an eye on it to make sure it doesn’t burn. The fat will melt faster than you think!

    I prefer a glass baking dish, but I also use a metal pan with fine results. I think the bottom crust is crunchier with the glass pan. This could all be in my head, anything is possible, you know…

    sweet cornbread recipe

    Sweet Cornbread Recipe with Maple Syrup
    Recipe Type: Dinner
    Cuisine: American
    Author: Eric Rochow
    Prep time:
    Cook time:
    Total time:
    Serves: 9 pieces
    This cornbread recipe is based on one by Mark Bittman in the NY Times. I use whole wheat flour and maple syrup to change it up. I’ve found the whole wheat works very well with cornmeal in baking.
    Ingredients
    • 4 tablespoons butter
    • 1 1/2 cups cornmeal, stone ground if possible
    • 1/2 cup whole wheat flour
    • 1 1/2 teaspoons baking powder – make sure its fresh!
    • 1 teaspoon salt
    • 1/2 cup maple syrup – you can substitute sugar or honey
    • 2 eggs
    • 1 cup milk
    Instructions
    1. Turn on the oven to 375F.
    2. Put the butter in a 8″ baking pan in the oven.
    3. Mix the dry ingredients together in a medium sized bowl.
    4. Put the milk into a small bowl and beat in the two eggs.
    5. Add the maple syrup to the egg-milk mixture.
    6. Pour the liquid ingredients into the dry ingredients and mix together.
    7. Its ok if there are some lumps in the batter.
    8. Pull the pan out of the oven – carefully!
    9. Pour the batter into the pan – it may spatter – and put back in oven
    10. Bake for 30-40 minutes, depending on your oven.

     

  • Batter Bread Sandwich Loaf Recipe – GF Video

    Batter Bread Sandwich Loaf Recipe – GF Video

    This batter bread sandwich loaf recipe is similar to the no knead bread recipe we have done, but its even easier. Plus it makes a sandwich loaf bread, which is a lot easier to use for making sandwiches than artisan bread.

    batter-bread-sandwich-loaf-recipe-2

     

    batter bread sandwich loaf recipe

    Batter Breads have been around for a long time, but recent recipes by Fleischmann’s and Cooks Illustrated have offered some improvements, our recipe is adapted from them.

    1 1/2 cups bread flour   9 ozs  260 grams

    3/4 cup whole wheat flour   3.4 ozs  96 grams

    1 packet or 2 1/4 teaspoons active dry yeast

    1 1/4 cups hot water 10 ozs  283 grams

    1 tablespoon honey

    2 tablespoons melted butter

    1 teaspoon salt

    2 tablespoons hot water

    1 egg optional egg wash before baking

    2 tablespoons wheat germ or bran optional

    Add the bread flour, whole wheat flour and yeast into a standing mixer with a dough mixer blade attached. Put in the wheat germ/bran if you want to use it.

    Mix in standing mixer for one minute on low speed.

    Add in the melted butter,  honey, and 1 1/4 cups hot water, not boiling, just 100 – 120F hot, OK?

    Then mix the batter for 4 minutes on medium speed. If the dough sticks to the sides too much, stop halfway through and scrape down the sides.

    Be careful about putting the spatula in the mixer bowl while it is running. Learn from me.

    Detach the dough blade from the mixer and remove it and the bowl from the mixer. Scrape the dough off the dough blade, but let the blade sit in the dough in the bowl.

    Cover the bowl and blade with a towel. Let rise for 20 minutes in a warm place. I use the oven that I have preheated for a few minutes. A warm furnace room, or a hot sunny window works also.

    Put the mixer bowl back on the mixer. Dissolve the salt into the 2 tablespoons of warm water then add to bowl of dough, mix on low speed to incorporate.

    Use vegetable oil spray to coat a 8 1/2  x 4  1/2  loaf pan. This is the more narrow kind of loaf pan, it will give a higher rise.

    Pour the bread dough into the loaf pan.

    Cover the pan with plastic wrap that has been sprayed with oil. When the dough has risen to just below the lip of the loaf pan, remove the plastic wrap and let the dough rise to just above the rim of the loaf pan.

    Optional: you can glaze the dough with an egg wash at this point. Scramble the one egg and apply lightly.

    Bake in a 375F oven  for about 45 minutes, when the internal temp of the loaf is about 208 – 210 degrees, its done.

    After putting on a cooling rack, unwrap the end of a stick of butter and rub it over the top of the loaf to give it a sheen and more flavor.