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Bread Machine Cornmeal Bread

----- Original Message ----- 
From: Grandpa Clyde
To: phaedrus
Sent: Sunday, January 20, 2002 9:09 AM
Subject: Can I make corn bread in a bread making machine?

> If so have you a recipe? Thanks for your help! 
> Grandpa Clyde

Grandpa Clyde!

Aaugh! You would talk of cornbread made in a bread machine to a Southerner like me???? There can't be any such thing! There might be a bread made with cornmeal that you can make in a bread machine, but it ain't cornbread! Cornbread is made only with a southern recipe and only cooked in three ways:
1) an iron skillet
2) a corn muffin pan
3) a corn stick pan

Now then, there are a few recipes for bread made with cornmeal in a bread machine. The first one is in the book that came with our Zojirushi bread machine. You use the CAKE setting.
The recipe is:
1 1/2 packs(22.5 ozs) of cornbread mix, one egg, and however much milk the cornmeal mix instructions call for. Set bread machine on CAKE setting.
I have no idea what this recipe might give birth to in a bread machine, but at least it doesn't call for a lot of sugar....

Here's a recipe that at least sounds like a cornbread recipe, but if your bread machine doesn't have a quickbread setting, you can't use it:

Cornbread (Bread Machine)
2 c cornmeal
1 1/2 c milk
4 tb shortening, melted
1 ts salt
1 c white flour
2 eggs, well beaten
2 tb sugar
3 tb baking powder

Use Quickbread setting on the machine. Well grease the breadmachine pan.

If you don't have a bread machine that will do quickbreads: Stir
all together. Pour in baking pan. Brush top with melted butter and
bake in moderate oven (350-400 degrees F.) 25 minutes.

Below are cornmeal yeast bread recipes, which is what most of the bread machine cornmeal recipes are. Some of them are very tasty, as long as you don't call them cornbread. As you can see, they all have a ton more flour than cornmeal. They're basically just yeast breads with enough cornmeal added to give them flavor.


Dr. Michael's Yeasted Cornmeal Bread

Makes 1 - 1 1/2 pound  
3 1/2 cups bread flour 
1/2 cup cornmeal 
1 teaspoon salt 
3 tablespoons white sugar 
3 tablespoons shortening 
1 cup milk 
1/8 cup water 
1 egg 
2 1/2 teaspoons active dry yeast 


1 Place the ingredients in the bread machine pan in the order 
suggested by the manufacturer. 
2 Select the Basic or White Bread setting, and start the machine. 
Transfer the bread from the pan to a rack to cool. Wrap in foil to store. 
Cottage Cheese Cornmeal Bread
For Bread Machines
Machine recipe - 1.5 pound loaf

1 cup milk 
3/4 cup cottage cheese 
1 tablespoon dried onion 
2 teaspoons chillies 
2/3 cup cornmeal 
1 tablespoon olive oil 
1 tablespoon sugar 
2 2/3 cups flour 
2 teaspoon yeast 
using RAPID bake and dark crust 
Crusty Cornmeal Bread

Makes 1 - 1 1/2 pound loaf  

Prep Time: 5 Minutes
Cook Time: 2 Hours 55 Minutes
Ready in: 3 Hours

1 1/3 cups warm water 
1/4 teaspoon hot pepper sauce 
3 tablespoons vegetable oil 
1 tablespoon white sugar 
1 1/2 teaspoons salt 
3/4 cup cornmeal 
3 1/4 cups all-purpose flour 
1 1/2 teaspoons instant yeast 

1 Place ingredients in the pan of the bread machine in the order 
recommended by the manufacturer. Select cycle; press Start. 

Easter Bread

  ----- Original Message ----- 
  From: Donna
  To: phaedrus
  Sent: Monday, January 21, 2002 7:04 PM
  Subject: Easter Bread

  I used to have a great Easter Bread recipe that involved scalding 
  milk and letting the dough rise 3x...someone threw it out...if there 
  is a chance I really would like to get a few to look over..the ones 
  I have gotten aren't at all like that.  Thanks in advance!
  Donna from NJ

Hello Donna,

Every country in Europe must have it's own version of Easter Bread. You don't mention any ethnicity. Below are several. I could not find one in which the bread was allowed to rise 3 times, but I found several in which the milk was scalded and the bread allowed to rise twice.


  Italian  Easter  Bread

   Ingredients : 
   4 or 5 c. flour
   3/4 c. sugar
   1/4 tsp. salt
   5 tbsp. melted shortening
   1 pkg. yeast
   1/3 c. warm water
   1/3 c. milk
   5 eggs

   Preparation : 
      Scald milk, add sugar, salt and melted shortening; set to cool. 
   Add yeast to warm water and combine with cooled milk.  Beat eggs
   lightly and add to other liquids.  Add flour to make a soft dough
   and knead well.  Put in a greased bowl and cover with a wet towel. 
   Let rise until double, punch dough down and divide in half.  Form
   into loaves and place in greased loaf pans.  Let rise until double,
   about an hour.  Bake in a preheated 350 degree oven for 25 to 30
   minutes.  Makes 2 loaves. 
   Easter  Bread

   Ingredients : 
   6-10 eggs in shell, uncooked
   1/2 c. milk
   1/2 c. sugar
   1 tsp. salt
   1/2 c. shortening
   Grated peel of 2 lemons
   2 pkgs. active dry yeast
   1/2 c. warm water (110-115 degrees)
   2 eggs, room temperature
   4 1/2 c. sifted all purpose flour
   1 egg, beaten
   Tiny colored candies

   Preparation : 
      Wash uncooked eggs.  Tint with egg coloring; set aside.  Scald
   milk; add sugar, salt, shortening, and lemon peel.  Cool to
   lukewarm, sprinkle yeast on warm water; stir to dissolve; add to
   milk mixture with the 2 eggs, slightly beaten, and 2 1/2 cups flour.
    Beat until smooth.  Stir in enough remaining flour, a little at a
   time, to form a dough that is easy to handle.  Turn onto lightly
   floured board and knead until smooth and elastic, 5-8 minutes. 
   Place in lightly greased bowl; turn dough over to grease top.  Cover
   and let rise in warm place free from drafts until doubled, about 1
   hour punch down; cover and let rise again until almost doubled,
   about 30 minutes.  Make 2 large braided rings by dividing dough into
   4 parts.  Form each part into a 36 inch rope.  On a greased baking
   sheet, shape 2 of the ropes into a very loosely braided ring,
   leaving space for 3-5 eggs. Repeat with other 2 ropes of dough for
   second ring.  Insert the uncooked, colored eggs in spaces of each
   ring.  Cover; let rise until doubled.  Brush evenly with beaten egg.
    Sprinkle with tiny decorating candies.  Bake at 375 degrees for
   20-25 minutes or until lightly browned.  Serve warm or cold. 
   Easter  Bread

   Ingredients : 
   2 c. milk
   1/2 lb. butter
   1 c. sugar
   1 tsp. salt
   1 c. raisins
   2 fresh yeast cakes or 2 dry packets
   5 eggs
   1 tsp. vanilla
   2 lbs. (or 7 1/2 c.) flour

   Preparation : 
      Scald milk.  Add butter and sugar and salt.  Stir until melted
   and sugar dissolves.  Cool to lukewarm.  Crumble yeast and add to
   warm mixture.  Beat eggs slightly and add to liquid.  Add vanilla. 
   Add flour until dough can be handled. Add raisins.  Knead until
   light and elastic.  Allow dough to rise in warm place until double
   in size.  Punch down and shape into 2 greased loaf pans and a small
   (1 pound) greased coffee can.  Allow to rise again until double in
   size.  Bake at 375 degrees for 30 to 45 minutes or until bread
   sounds hollow.
   Swedish  Easter  Bread

   Ingredients : 
   1 c. milk
   1/2 stick butter
   1 pkg. dry yeast
   1/4 c. warm water
   1/2 c. sugar
   1/2 tsp. salt
   3 c. flour
   1 egg
   1/2 tsp. ground cardamom or seeds
      from about 10 to 12 cardamom pods

   Preparation : 
     Scald milk.  Add butter to melt.  Cool to lukewarm.  Dissolve
   yeast in 1/4 cup warm water.  Add remaining ingredients.  Add enough
   flour to be able to handle dough for kneading.  Knead about 3 to 4
   minutes.  Cover with saran wrap in a large bowl and allow to rise 2
   to 3 hours.   Remove dough, divide into 1/2 for 2 loaves.  Take each
   half and divide into 3 sections and roll into strips.  Now these 3
   strips can be braided.  Repeat with other half of dough.  Place
   braided loaves on cookie sheet and allow to rise 1 more hour.  Brush
   with egg yolk.  Sprinkle with sugar.  Bake at 350 degrees for about
   30 minutes.  
   Greek  Easter  Bread

   Ingredients : 
   3 or 4 c. milk
   1 3/4 c. sugar
   2 tsp. salt
   1/2 lb. butter
   8 eggs
   2 pkg. dry yeast, mixed with 1/2 cup
      warm water
   5 lb. flour, approximately
   1/2 tsp. cinnamon

   Preparation : 
     Sift flour and salt together.  Melt butter.  Scald milk.  Mix
   butter and milk when warm.  Add softened yeast to butter and milk
   mixture.  Mix eggs and sugar in bowl.  Add butter, milk, and yeast
   mixture to egg mixture.  Gradually add flour to proper consistency. 
   Put in greased bowl and cover with towel.  Allow to rise 2 hours. 
   Divide into 6.  Divide each again into 4 and braid.  (6 loaves). 
   Place into well greased pans.  Allow to rise again 1 hour.  Brush
   with a mixture of one egg and one tablespoon milk.  Bake at 350
   degrees for 30 minutes or until done.  
   Paska  (Easter  Bread)

   Ingredients : 
   1 c. water
   1 c. canned milk
   6-9 c. flour
   4 sm. or 3 lg. eggs
   1/4 c. margarine
   1 1/2 c. sugar
   1 lg. cake household yeast

   Preparation : 
     Scald water and milk.  Add margarine and sugar.  Mix until sugar
   and margarine cool to lukewarm.  Add 2 cups flour and beat.  Add
   eggs, one at a time, and beat after each addition.  Dissolve yeast
   in 1/4 cup lukewarm water; pour into mixture.  Add flour a little at
   a time until you have added 6 o

Grape Tapioca

----- Original Message -----
From: HMI
To: phaedrus
Sent: Sunday, January 20, 2002 10:46 AM
Subject: Grape tapioca

> Did my best to search through previous listings, but didn't see 
> anything. My wife knew an elderly woman in downstate Illinois 
> 25 years ago whose cooking was essentially Victorian (family 
> there since early in the 19th century). She made a tapioca pudding 
> using grape juice. I've tried to recreate it for here (never having 
> tasted it, of course) without success. Any leads would be
> gratefully followed up.

Hello HMI,

Well, I don't know about the Victorian part, but I have grape tapioca recipes from the simple to the exotic. The Brazilian recipe, which is sometimes made with red wine instead of the red grape juice given here, sounds delicious to me, with the creme de leite topping.


Grape Tapioca

Mix 21/2 cups grape juice
1/4 cup tapioca
1/2 cup sugar
1/8 teaspoon salt.

Let stand five minutes. Bring to boil, stirring occasionally. Cool 20
Sara's  Grape  Tapioca

 Ingredients :
 1/2 c. minute tapioca
 1 pt. grape juice
 1/2 c. orange juice
 1 sm. bottle maraschino cherries

 Preparation :
    Cook the tapioca in the grape juice for 15 minutes in a double
 boiler. Remove from heat.  Add cherries (cut up fine); add their
 juice also. Add the orange juice; mix well and pour into serving
Grape-Tapioca Pudding

1 cup minute tapioca
1 quart grape juice
1 cup sugar
1/2 cup orange juice
1 cup chopped pecans
1 1/2 cups crushed pineapple
vanilla wafers

Measure grape juice and tapioca into a heavy saucepan. Cook, stirring often.
The tapioca will take about 20 minutes to thicken. Add the sugar slowly and
stir until dissolved. Take off the stove and let it cool. Add 1/2 cup orange
juice, the chopped pecans and crushed pineapple with juice. Mix well. Pour
into an attractive glass serving dish and line the edges with vanilla
Brazilian Red Grape Tapioca Pudding

  1 cup small tapioca
  1 cup water to soak the tapioca
  3 cups red grape juice
  sugar to taste

  Soak tapioca for about 1/2 hour. Add grape juice to tapioca (or the wine
  mixed with water and sugar to taste). Bring to boil over low heat stirring
  constantly with a wooden spoon. Then let cook for about 1/2 hour (until
  tapioca is clear), stirring occasionally so it doesn't burn. Refrigerate.
  To serve, spoon into a small bowl and pour creme de leite over it.

  Creme de leite

  4 cups of milk
  8 egg yolks
  2 cups of sugar

Dissolve sugar well in milk. Beat egg yolks slightly with a whisk - or in
a pinch with a fork - and add to milk and sugar mixture. Strain the mixture
and cook over low heat stirring constantly with a wooden spoon until it
starts to simmer. DO NOT let it boil, it will curdle on you! Refrigerate.
To serve, put a slice of mousse on a plate and spoon creme on top.

Jumbo Muffins

----- Original Message -----
From: Kara
To: phaedrus
Sent: Saturday, January 19, 2002 4:52 PM
Subject: Re: Jumbo muffins

> I found the jumbo blueberry from diner desserts. The jumbo corn and 
> bran would be a recipe I would like.  jumbo english muffins... that's 
> a lot of nooks and crannies.  no thanks.  What I'm really looking for 
> is the "secret" to making them puff up.  I know you can't stir the 
> flour too much because of the gluten, but I don't know if there is 
> some perfect recipe out there that uses one solid fat or oil over 
> another to produce the puffy result.
> thanks for getting back to me so soon! happy new year. stay healthy.
> kara

Hi Kara,

Well, there are recipes below for jumbo blueberry, corn, and bran muffins.

Now, as for your question about a secret to making big puffy tops.....

I have searched my library, the Internet, and asked some folks who do a lot of baking...

First, let me state the obvious.... Be sure to use jumbo muffin tins, only grease the bottom 3/4 of the cup, and fill them just a little over 3/4 full. Almost every recipe says fill the cups or tins 3/4 full, but the only way to get a bigger top is to have more batter, so fill a little more than 3/4 full.

To make muffins lighter, use buttermilk (as in two of the recipes below) or yogurt instead of plain milk. Be sure to add 1/2 teaspoon of baking soda for each cup of buttermilk or yogurt.

Another way to make muffins lighter is to separate the eggs. Add the yolks to the other ingredients and mix it up, then beat the whites until stiff and fold them in.

Hope some of this helps.


Jumbo Streusel-Topped Blueberry Muffins

Streusel Topping:
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup brown sugar, packed
1/4 cup butter
1 cup fresh or frozen (unthawed) blueberries
2 cups plus 1 tablespoon all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
1 cup buttermilk
1 teaspoon vanilla extract
6 tablespoons butter, melted and cooled

To make the topping: In a medium bowl, stir together the flour, cinnamon,
and brown sugar. Cut the butter into the mixture with a pastry blender or
fork until mixture is crumbly. Set aside.
Preheat oven to 350*F (175*C). Generously grease six 8-ounce jumbo muffin
If using fresh blueberries, rinse and thoroughly dry the berries. In a small
bowl, toss the fresh or frozen berries with the 1 tablespoon flour.
To make the batter: In a large bowl, stir together the 2 cups flour, sugar,
baking powder, baking soda, cinnamon, and salt. Make a well in the center.
In a medium bowl, whisk together the egg and buttermilk until combined.
Whisk in the vanilla and melted butter.
Pour the buttermilk mixture into the well. Stir the liquids,into the dry
ingredients until they are almost, but not quite, combined. Add the
blueberries and fold in just to distribute evenly. Do not over mix.
Evenly divide the batter among the 6 prepared muffin cups. Sprinkle the
streusel topping evenly over the muffins (about 1/4 cup for each muffin).
Bake for 30 to 35 minutes, or until a wooden pick inserted into the center
of a muffin comes out clean. Cool in the pan on a wire rack for 10 minutes
before removing from pan. Store in an airtight container at room
Quick Corn Muffins

Not only are these corn muffins delicious, they are the quickest corn
muffins ever. From The Best of Byerly's Cookbook.

1 cup cornmeal
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk (or make your own)
2 eggs
1/4 cup honey
1/4 cup vegetable oil

Grease 6 jumbo muffin cups or line with paper liners.  Preheat oven to 425

In large bowl, combine cornmeal, flour, sugar, baking powder, salt and
baking soda. In small bowl, whisk together buttermilk, egg, honey and oil
together until well blended. Stir wet ingredients into dry ingredients just
until all ingredients are moistened. Spoon batter into prepared muffin cups.
Bake until light golden brown; 12-18 minutes for regular muffins, 8 - 10
minutes for mini-muffins, or 15 - 20 minutes for jumbo muffins.

Place muffin pans on a wire rack for 5 minutes. Remove muffins from pan.
Serve warm.
Honey Bran Muffins

Makes 12 jumbo muffins

2 cups lukewarm pineapple juice
2 cups golden raisins
1 cup packed brown sugar
1/2 cup vegetable oil
1/2 cup honey
5 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
4 cups whole bran cereal


1 In a small bowl, combine pineapple juice and raisins. Set aside.
2 In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set
3 In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix
well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter
will be thin; it will thicken as it chills. Cover, and refrigerate for at
least 3 hours or overnight.
4 Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
5 Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25
minutes. Cool in pan 10 minutes before removing to a wire rack.

Pineapple Pumpkin Muffins

  ----- Original Message ----- 
  From: joan 
  To: phaedrus
  Sent: Saturday, January 19, 2002 9:15 PM
  Subject: pineapple pumpkin muffins

  Do you have a recipe for pineapple pumpkin muffins - 
  I've misplaced my recipe. Help!

Hi Joan,

Yep, I found one. See below.


  Pineapple - Pumpkin  Muffins

   Ingredients : 
   1/2 c. pumpkin
   1 lg. egg
   1/2 c. milk
   1/2 stick butter, melted
   1/2 c. drained, crushed pineapple
   2 tsp. baking powder
   1 1/2 c. flour
   2/3 c. sugar
   3/4 tsp. salt
   1/2 tsp. cinnamon
   1/2 tsp. nutmeg
   1/4 c. brown sugar

   Preparation : 
      In large bowl, combine egg, pumpkin, milk, butter, pineapple,
   flour, sugar and spices.  Mix well.  Spoon into greased muffin tins,
   almost to the top.  Sprinkle with brown sugar.  Bake at 425 degrees
   for 20 to 25 minutes.  12 muffins. 


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