My Family Never Ate Cornbread Like This

Earlier tonight I thought I was posting to my personal blog but I was posting here! I realized it as soon as I saw the published product. I deleted it right away but I was too late - everyone was emailed my post. I am so embarrassed! Can I just blame this on pregnancy brain?

Now for the corn bread - I grew up eating the dry, crusty corn bread. I lived in area where corn bread is very popular or at least it was. In the country it is also one word, cornbread, instead of two. It was also traditionally served with pinto beans. Don't knock it because it makes a good combination.

In college I discovered sweet, moist corn bread in restaurants and loved it. I had never heard of bacon on top of corn bread before this recipe but I love bacon so I was ready to try it.

I didn't grease the pan with bacon grease. Instead I used the vegetable oil and that looked pretty gross once I dumped the batter in there. Maybe I should have just used the grease.

Everyone at my house liked the corn bread. My son happily yelled out "Pepperoni!" when he first saw it.

I was so anxious to try a piece that I almost forgot to take a photo of the corn bread. I made this during the big snow storms and we mostly snacked on it.

Raisin Bread

Whoops, we're already on to corn bread! I forgot to link up to my rain bread post, so if you're still interested, check it out!

Good ole fashioned Corn Bread

As most of you assumed, Corn Bread is next and mmmmm mmmm does it look just down home delicious. (Please feel free to correct my pathetic Northern attempt at Southern talk) But, really anything with bacon looks amazing. The formula looks pretty straight forward. I'm wondering what you're all going to serve with this home cooked corn bread. I'm thinking about a chili recipe from Wegman's that I like. What are you cookin up and any comments on the formula or the bread?

A Very Easy Bread to Make

I didn't make the ciabatta bread even though I love ciabatta. After reading the posts about it and carefully reading the directions I realized that I wasn't up for the challenge and that is wasn't worth it to me. I know I am a wimp.

As the "snow-pocalypse" started yesterday, I started making Cinnamon Raisin Walnut Bread. This recipe was very easy and straight forward. When I added my "rinsed and drained" raisins, I had to blot the dough with a paper towel because of the extra water. I also started fearing that maybe I hadn't added the 3 1/2 cups of bread flour. I was afraid I had missed a cup or something because there were so many raisins and walnuts for what seemed like not much dough. After two hours the dough doubled and it looked like more dough than raisins and nuts. I did the cinnamon swirl in the middle of the loaves and I added the cinnamon sugar to the tops.


I gave a loaf to our next-door-neighbors and I kept a loaf. The kids had a piece for dessert last night and we all had some for breakfast this morning. I don't like it but I knew that I wouldn't like it. I don't like raisin bread; it is one of the few foods that I don't like. My kids loved it and I will be making it again for them just because it is easy.

Swirls!

Mmm, girls. This recipe is a keeper! Yesterday, I made the Cinnamon Raisin Walnut Bread. It was a pretty straight forward recipe and easily made in a day. A few notes about the formula: I used whole milk, because I had that on hand and I opted not to put in the nuts. When kneading I had to add some more flour because it was a bit sticky. I also rinsed and drained my raisins so when I incorporated them into the dough I had to add more flour because of the dampness of the raisins. Maybe dry them off before you add them? Or I don't really know why you need to rinse them in the first place?

I read the commentary about adding the cinnamon swirl. Um, yes please! I think if you didn't add the swirl you would have to add more cinnamon into the initial formula. It only called for 1 1/4 tsp of cinnamon which doesn't really sound like enough for 2 loaves. But, I like cinnamon. The swirl adds 1/2 cup of sugar plus 2 more Tablespoons of cinnamon which really adds some good cinnamon flavor to the bread. I saved a bit of the cinnamon mix to add to the top of one loaf when it came out of the oven.

Rolling out the rectangle for the cinnamon swirl:

When I was growing up, the cinnamon raisin bread I remember had a nice sweet glaze on the top. So I mixed 1/4 cup of powdered sugar with about a 1/2 Tablespoon of milk and a drip of vanilla to make the glaze (if you want to glaze both loaves, double this). When the loaves came out of the oven, I brushed one with butter and sprinkled on the cinnamon mixture and then for the other one I spread on the glaze. I think I could have baked each one a little bit longer to get them darker, but the temp was right and they sounded hollow so I didn't want to over bake. I am keeping the glazed loaf for myself, I mean, for my family and the other loaf I am going to give to a friend.

My yummy loaves:

This morning I enjoyed a nice cup of coffee and piece of cinnamon swirl toast with real butter. A great way to start out any day!

Cinnamon Raisin Walnut Bread

Our first bread for February is an oldie but goodie. Cinnamon Raisin Walnut Bread is our next formula for this chilly and snow filled month of February. I remember growing up with the Pepperidge Farm version of this bread without nuts. My mom would toast it and lather some thick butter on it - yum! The packaging is a little different now....but maybe this looks familiar to some of you?

So let's fire up those ovens and get fermenting ladies. I can't wait to take a stab at this old favorite. And don't forget - you can skip the raisins and the walnuts if you or your family prefers. And the commentary on the side has a good hint about a crunchy cinnamon sugar crust for the top of your warm bread.

Try and get your posts in by the 15th of February, before the next bread. I'm not the greatest at this either - key word - "try".

Happy Baking!