BASIC HOMESTYLE BREAD 1 pkg. active dry yeast 2 c. warm milk (100F to 115F, approximately) 2 tb. granulated sugar 1/4 c. melted butter 1 tb. salt 5 to 6 cups all-purpose flour 1 egg white, lightly beaten (optional) Add the yeast to 1/2 c. of the warm milk, along with the 2 tbs. sugar, and stir well until the yeast is completely dissolved. Allow the yeast to proof. Place the remaining milk, the melted butter, and the salt in a bowl. Stir in the flour, 1 cup at a time, with a wooden spoon. After the third cup, add the yeast mixture. Continue stirring the flour until the mixture is rather firm, which should take about 4 to 5 cups. Remove the dough to the floured board or a marble slab, and knead, adding more flour as necessary if it gets sticky, until it is supple, satiny, and no longer sticky. Butter a bowl and place the dough in it, turning to coat all sides with the fat. Cover and allow to rise in a warm, draft-free spot until doubled in bulk, about 1 1/2 to 2 hours. Deflate the dough by punching it firmly 2 or 3 times, return to the floured board, and knead 4 to 5 minutes more. Divide into two equal parts and shape into loaves. Place in well buttered 9x5x3” loaf tins, cover and let rise again until doubled in bulk. Slash the loaves with a sharp knife and brush with lightly beaten egg white or water. Bake in a 400F oven for 40 to 45 minutes or until the bread sounds hollow when tapped with the knuckles. Remove the loaves from the pans and put them in oven a few minutes longer to become crisped. MYRTLE ALLEN’S BROWN BREAD 1 loaf 3 3/4 c. whole wheat flour 1 1/2 pkg. active dry yeast 2 c. warm water (100F to 115F, approximately) 2 tb. molasses 1 tb. salt Put the whole-wheat flour in a large mixing bowl and place in a warm oven. Both the flour and the bowl should be warm when you make the bread. Dissolve the yeast in 1/2 cup of the warm water, and blend in the molasses. Let proof. Combine the flour, yeast mixture and salt. Add enough warm water to make a wet, sticky dough (about 1 c. or more according to the flour). Put directly into a buttered 9x5x3” bread tin. Cover, set in a warm spot, allow to rise by 1/3 its original size. Preheat the oven and bake at 450F for 50 minutes, or until the crust is nicely browned and the loaf sounds hollow when tapped. Remove from the pan and leave on the rack in the turned-off oven for 20 minutes more to give a crustier finish. BLACK BREAD 2 loaves 3/8 c. cornmeal 3/4 c. cold water 3/4 c. boiling water 1 tb. butter 1 tb. salt 2 tb. and 1 tsp. brown sugar 1 1/2 tsp. caraway seeds 1 tb. unsweetened cocoa 1 tb. instant coffee 2 pkg. active dry yeast 1/4 c. warm water (100 to 115F) 2 c. rye (dark) flour 1 c. whole-wheat flour additional flour for kneading 1 egg white beaten with 2 tb. water Add the cornmeal to the cold water and mix well. Pour into boiling water and stir until thickened. When it is thickened and bubbly, stir in the butter, salt, sugar, caraway seeds, cocoa, and instant coffee. Dissolve the yeast in warm water, add to the mixture, and stir well. Blend in the flours, adding more liquid if necessary, and stir until you have a fairly sticky dough. Turn out on a floured board and knead, adding more flour if necessary, to make a firm, eleastic dough. Form into a ball and place in a well-buttered bowl, turning to coat with butter on all sides. Put in a warm, draft-free spot to rise unitl doubled in bulk. Punch down the dough and knead for 2 or 3 minutes. Form into 2 balls, and roll and fit into bread pans 8x4x2”. Allow to rise until almost doubled in bulk. Brush the bread with the beaten egg white and cold water and bake at 375F for 50 to 60 minutes or until the bread taps hollow. If you have doubts about whether it is done, let it bake longer. This loaf is better a little overdone than overdone. JALAPENO CORN BREAD seasoning mix: 1 tsp salt ½ tsp garlic powder ½ tsp onion powder ½ tsp.ground dried chipotle chile peppers ½ tsp. Thyme ¼ tsp each cayenne, cinnamon, nutmeg, white pepper, black pepper vegetable oil spray ½ c. cornmeal ½ c. corn flour ½ c. flour 3 tbs baking powder 1 tb medium packed dark brown sugar 2 large eggs 1 c. milk ¼ cup can syrup 4 tb melted unsalted butter ¼ lb grated sharp cheddar cheese ¼ c. finely diced fresh jalapeno chile peppers 1 c. roasted unsalted peanuts Preheat the oven to 350F. Lightly coat a 9” square baking pan with the spray. Combine the seasoning mix ingredients with the cornmeal, corn flour, flour, baking powder, and brown sugar in a large mixing bowl. Lightly beat the eggs with the milk and dd to the dry ingredients, along with the syrup and butter,and stir just until the dry ingredients are moistened. Stir in the cheese, peppers and peanuts, being careful not to overmix, and pour the mixture into the oiled pan. Bake until the top is lightly browned and firm in the center, about 40 to 45 miutes. Cool slightly and cut into squares to serve. OKRA CORN BREAD seasoning mix: 2 tbs medium packed light brown sugar 2 tsp salt 2 tsp dried savory leaves 1 tsp garlic powder 1 tsp onion powder ½ tsp cayenne, black pepper, white pepper 2 tbs unsalted butter 4 ounces finely diced bacon 1 pound okra, sliced into ¼” rounds 1 small sweet potato, peeled, sliced and each slice quartered 1 medium red bell pepper,cut intojulienne strips 1 (4 ounce) can green chiles, cut into strips 1 ½ cups all-purpose flour 1 ¾ cups yellow cornmeal ½ cup sugar 4 tablespoons baking powder 1 large egg 1 ½ cups milk vegetable oil spray Combine the seasoning mix ingredients in a small bowl. Preheat the oven to 350F. Melt the butter in a 3-quart pot over high heat, add the bacon, and cook just until the bacon begins to brown. Add the vegetables and seasoning mix, cover, reduce the heat to low and cook., stirring occasionally, until the sweet potatoes are just beginning to get tender, about 10 to 12 minutes. Remove from the heat. Mix the flour, cornmeal, sugar and baking powder together in a large bowl. Whisk the egg and milk untilfrothy and combine thoroughly with the dry ingredients. Lightly coat a 9X13” baking pan with the spray. Gently but thoroughly combine the vegetables with the cornmeal mixture, being careful not to overmix, and transfer to the pan. Bake until done (dry int he center) and browned around the edges, about 45 minutes. Let cool for 5 minutes, then cut into squares to serve.