Any Home Bakers Here?

[Wyorp Rock]

I love to bake & have several bread recipes, both quick & yeast, including some from my great gramma's wedding book. The trickiest part of yeast breads is rise time. I've found that a heavy ceramic bowl is ideal. You fill the bowl with hot water & let it "soak" until you're ready to rise the dough. Then wipe it dry, lightly grease it, put in the dough ball, cover it with a "flour sack" type dish towel & set it in a warm spot. I've found the back edge of the top of the fridge works well. The best place is a gas oven with a pilot light but most don't have those any more. You can also heat your oven to no more than 100°, turn it off & put the bowl in there. Dont forget to lightly grease both the bowl & the dough ball & don't let the dough ball or the yeast get cool as that will retard it's growth. Have fun & good luck!

Thanks for the tip!

BOOM!

Did it again Ron!

You have changed my CornBread!

Grandmas is way better than Jiffy! you all must give it a try.
It is moist and sweet and the deep color just makes it look more tasty as well!




They only problem I have with the recipe,
It says it serves 9

I think they meant Chickens certainly not 9 humans

Looks good!
I don't even think that will cut into 9 pieces! Looks like the most would be four?

 

[ronott1]

Thanks for the tip!

Looks good!
I don't even think that will cut into 9 pieces! Looks like the most would be four?

It looks like I need to make cornbread and post pictures of it cut into pieces. (like I need an excuse!)

You get what you normally get out of an 8 or 9 inch pan.

 

[appps]

I love to bake & have several bread recipes, both quick & yeast, including some from my great gramma's wedding book. The trickiest part of yeast breads is rise time. I've found that a heavy ceramic bowl is ideal. You fill the bowl with hot water & let it "soak" until you're ready to rise the dough. Then wipe it dry, lightly grease it, put in the dough ball, cover it with a "flour sack" type dish towel & set it in a warm spot. I've found the back edge of the top of the fridge works well. The best place is a gas oven with a pilot light but most don't have those any more. You can also heat your oven to no more than 100°, turn it off & put the bowl in there. Dont forget to lightly grease both the bowl & the dough ball & don't let the dough ball or the yeast get cool as that will retard it's growth. Have fun & good luck!

The top of my heated fish tank works a treat too

 

[ronott1]

The top of my heated fish tank works a treat too

I let yeast rise while sitting on a heating pad--the kind used for a sprained ankle. I use the low setting usually.

I do not need to use it in the summer though! It gets very hot in Woodland California.

 

[tjo804]

I have a small serving platform thing that holds a couple of trays so you could serve eggs in one and bacon in the other and they would stay warm. It has a high and a low setting I use the base on low for the bowl of bread dough to rise and I thought I was cheating

So glad everyone else has artificial heat too.

 

[ronott1]

I have a small serving platform thing that holds a couple of trays so you could serve eggs in one and bacon in the other and they would stay warm. It has a high and a low setting I use the base on low for the bowl of bread dough to rise and I thought I was cheating

So glad everyone else has artificial heat too.

Oh no, you are not cheating!

They are called proofing boxes--and you have one. King Arthur flour sells one for about $150.00.

People make them too, like we make incubators:

 

[tjo804]

 

[appps]

I do!
[TR] [TD] [COLOR=FB6400]Grandmother's Buttermilk Cornbread[/COLOR] [/TD] [/TR]
[TR] [TD][/TD] [TD]

[COLOR=FB6400]Rated:[/COLOR]

[COLOR=FB6400]Submitted By:[/COLOR] BETHANYWEATHERSBY [COLOR=FB6400]Photo By:[/COLOR] cook399
[TR] [TD] [COLOR=FB6400]Prep Time:[/COLOR] 15 Minutes Cook Time: 40 Minutes [/TD] [TD] [COLOR=FB6400]Ready In:[/COLOR] 55 Minutes [COLOR=FB6400]Servings:[/COLOR] 9 [/TD] [/TR]
[/TD] [/TR]
"Grandma's recipe for a sweet, moist cornbread likely to become your favorite!" [COLOR=FB6400]Ingredients:[/COLOR]
[TR] 1/2 cup butter 2/3 cup white sugar 2 eggs 1 cup buttermilk 1/2 teaspoon baking soda 1 cup cornmeal 1 cup all-purpose flour 1/2 teaspoon salt [/TR]
[COLOR=FB6400]Directions:[/COLOR]

1.	Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2.	Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3.	Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Well it's in the oven

. Shall let you know if your recipe has gone global when they taste it lol

I didn't have cornmeal. I've tried to buy it before and the closest I could get was polenta so not sure if it will make a difference.

 

[tjo804]

I think they are close to the same thing. It should turn out ok.

 

[ronott1]

Well it's in the oven

. Shall let you know if your recipe has gone global when they taste it lol


I didn't have cornmeal. I've tried to buy it before and the closest I could get was polenta so not sure if it will make a difference.

I picked up some polenta ground corn meal from Whole Foods last year--It made great corn bread! It is a bit crunchy but had a nice corn flavor to it.