Recipe Repertoire numbers three, four, and five.

Read more about the February giveaway at the end of this post.

 

I'm not really sure if three bread recipes should count towards my goal of 50 dinner recipes, but these three are definitely part of my repertoire.  Both the cornbread and the bubble bread freeze well, so if I'm baking on a Saturday, I try to make two and freeze one of them.

Lucia's Cornbread

1 c. cornmeal

1 c. flour

1/2 c. sugar

1 T. baking powder

1/4 tsp. salt

1 c. buttermilk

1 large egg

5 T. butter, melted

Stir all ingredients just until mixed.  (Do not overmix.)  Spoon into a lightly greased 8x8 or 9x9 pan.  Bake at 350 degrees for 25-30 minutes, until very lightly browned on top.  We like this with honey butter!

 

Angel Biscuits

2-1/4 tsp. yeast (or 1 package)

3/4 c. warm water

1-1/2 c. buttermilk, at room temperature

4 to 4-1/2 c. flour (I use about 1/4 whole wheat, 3/4 white)

1 tsp. baking soda

1 T. baking powder

1/2 tsp. salt

1 T. sugar

2/3 c. butter, chilled

2 T. butter, melted

Dissolve the yeast in the warm water and set aside.

Heat the buttermilk over low heat just until warm about 5 minutes.  Remove from heat and stir in the yeast/water.

Put 4 cups flour, baking soda, baking powder, salt and sugar in a large bowl.  Cut the butter into small chunks and blend with the flour mixture using a pastry blender (or two knives) until it resembles coarse cornmeal.

Add the yeast-buttermilk mixture with a fork, a little at a time.  Knead lightly on a floured surface for about two minutes, adding flour if it is sticky.  Roll out dough (lightly) to about 9" in diameter and cut biscuits with a 2" cutter.  Roll the scraps and cut more.  Place these on two ungreased baking sheets, about 1" apart.  Brush with the melted butter.  Cover with a towel and allow to rise in a warm place for 1-1/2 hours, until they have doubled in size.

Preheat the oven to 425 degrees.  Set the first pan on the lowest shelf in the oven for 10 minutes, until lightly golden brown.  Remove from baking sheet immediately.  Bake the second pan on the lowest shelf as well.

 

Bearskin Lodge Bubble Bread

1-loaf recipe of bread dough (white or wheat), or 1 loaf frozen bread dough, thawed

3 T. butter, melted and cooled

1/4 tsp. dried basil

1 T. chopped parsley

1/8 tsp. onion powder

2 cloves garlic, minced

Grease a loaf pan.  Snip about 2/3 the dough into walnut-size pieces and set in pan.  Combine remaining ingredients; pour over the dough.  Snip the remaining dough on top.  Cover and let rise until double, about 1-1/2 hours. 

Preheat oven to 375 degrees and bake until honey brown, 30-35 minutes.  Cool in pan about 10 minutes.