Bread

Zucchini Rhubarb bread

Submitted by jimwcoleman
Photo of zucchini rhubarb bread
Photo of zucchini rhubarb bread

Photo of zucchini rhubarb bread

2 cups of sliced rhubarb
2 cups shredded zucchini
2 tbsp orange juice
2 cups sugar
3 cups flour
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp salt
1/2 tsp baking powder
2 tsp baking soda
3 large eggs
1 cup oil
2 tsp vanilla
1 cup chopped nuts

Preheat oven to 350 degrees.

In a large pan, add the rhubarb, orange juice and 2 tablesppons of sugar. Heat until boiling, then simmer uncovered for a few minutes, allowing the rhubarb to become tender.

Mexican Cornbread

Submitted by jimwcoleman

2 eggs
1/4 cup vegetable oil
1 to 4 canned California green chiles, seeded and chopped
1 small can (about 9 oz.) Cream-style corn
1/2 cup sour cream
1 cup yellow cornmeal
1/2 tsp salt
2 tsp baking powder
2 cups (about 8 oz.) Shredded sharp cheddar cheese

Jalapeno Cheddar Cheese Bread

Submitted by jimwcoleman

1 1/2 tablespoons dry yeast
1 teaspoon sugar
1 cup warm water
4 cups flour (more as needed)
2 large jalapeno peppers, coarsely chopped, and seeds removed (can use more jalapeno if desired)
1 3/4 teaspoons salt
1 tablespoon sugar
1 egg (room temperature, let egg sit in hot water for about 5-7 minutes to warm)
1 teaspoon hot pepper sauce (optional)
1 cup milk, warmed
2 1/2 cups cheddar cheese (chopped into about 1/2-inch cubes or a little larger if desired)

Pumpkin Bread

Submitted by jimwcoleman

PUMPKIN BREAD

Makes two loaves

2 cups unsifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups sugar
3/4 cup butter or margarine, softened
2 eggs
1 pound pumpkin( 1 1/2 cups fresh pumpkin)

1. lightly grease two 9-by-5-by-3 inch loaf pans. Preheat 325F.

2. Sift flour with salt, baking powder, soda, and spices; set aside.

Bread Shaping

Submitted by jimwcoleman

ROUND: On an unfloured work surface, use two slightly cupped hands to tuck the sides of the dough to meet underneath the mass, rotating the dough as you do so. After a few tucks the dough will form into a tight ball. Place the dough on a work surface that has been dusted with cornmeal, semolina meal or course wheat flour, or in a basket that has been lined with a well-floured towel. Cover with plastic wrap or a clean damp towel for proofing.

Sourdough Pizza Crust

Submitted by jimwcoleman

1 cup milk
1 tsp yeast
2 tbs warm water (105F)
1 1/2 cup starter
1 1/2 tbs salt
2 tbs sugar
2 tbs vegetable oil
3-4 cups flour

Heat milk almost to a boil but DO NOT BOIL! Allow milk to set 10 minutes to cool. Sprinkle yeast over cooled milk to soften. Let sit five minutes.

In a large mixing bowl, combine starter, salt, sugar, oil, and cooled milk/yeast mixture. Stir in flour until stiff.

Sourdough Bread and Yeast Starter

Submitted by jimwcoleman

YEAST STARTER:
1 cake yeast
2 cups warm water
2 cups high gluten flour
1 tbs sugar

Combine ingredients and place in a glass container. Cover with cheesecloth and let stand at room temperature for 48 hours, stirring it down several times. Replenish starter with equal amounts of flour and water.

SOURDOUGH BREAD:
1 cup hot water
3 tbs sugar
1 tbs butter
1 1/2 cups starter
4 to 5 cups high gluten flour
2 tsp salt
1 cake yeast, dissolved in 2 tbs warm water

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