Breads

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.