Fresh Baked

Mini Corn Bread Muffins with Tupelo Honey

Getting Started

  • Preheat oven to 400 degrees

What You’ll Need

  • 1 cup corn meal (white or yellow)
  • 1 cup all purpose flour
  • 1/4 cup sugar (optional)
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1 cup whole milk
  • 1/4 cup vegetable oil
  • 1 egg

Method

Preparing the spices

1

Grease mini muffin pans. Blend all dry ingredients in a large mixing bowl; mix all wet ingredients in a separate mixing bowl. Make a whole in center of dry ingredients and pour liquid in. Mix together with a large spoon till blended. Fill each cup 2/3 full and bake for 10 minutes or until golden. Remove and let cool for 1-2 minutes before releasing from pan.

2

Drizzle with honey or maple syrup and of course…butter!



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Rustic Herb Bread

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Recipe Yield8-10

Ingredients

Getting Started

  • Pre-heat oven to 400 degrees

What You’ll Need

  • 2/3 cup half and half (or whole milk)
  • 1 cup water
  • 1 tablespoon superfine sugar
  • 1 ounce fresh active yeast
  • 5 cups bread flour (sifted)
  • Fresh rosemary
  • 1 1/2 tablespoons coarse sea salt
  • plus extra for the top
  • Extra Virgin olive oil or Butter Infused olive oil

Method

1

Sift and measure flour into a large mixing bowl with the salt; set aside

2

In a small pan over medium heat, heat the milk, water and sugar to just warm (90-95 degrees) Remove from heat and stir in yeast till dissolved; pour mixute into flour mix and with your hands mix dough till it forms a ball. (If the dough is to dry add more water, if the dough is to sticky add more flour) On a lightly floured surface knead dough for 4-5 minutes. Place dough in a lightly floured bowl and cover with a clean kitchen towel, let dough rise in a warm draft free area until doubled in size, about 1 hour.

3

After an hour; flour a clean dry surface and punch down the dough; form into a 10 by 8 inch rectangle about 2 inches thick. (or divide into 2 seperate rectangles) Place loaf on a parchment lined baking sheet; cover with a towel again and let rise in a warm draft free area until it doubles in size. About 1 more hour.

4

Press some indentations on the top of the loaf with your fingertips. Place a few sprigs of rosemary
in some of the indentations. Drizzle with 2-3 tablespoons of olive oil and sprinkle with coarse sea salt. Bake until the loaf is golden brown and sounds hollow when tapped, about 30-35 minutes.

5

Let cool on a wire rack before slicing. Serve with extra oil for dipping!


Rustic Herb Bread Read More »

Rustic Herb Bread

Ingredients

Getting Started

  • Pre-heat oven to 400 degrees

What You’ll Need

  • 2/3 cup half and half (or whole milk)
  • 1 cup water
  • 1 tablespoon superfine sugar
  • 1 ounce fresh active yeast
  • 5 cups bread flour (sifted)
  • Fresh rosemary
  • 1 1/2 tablespoons coarse sea salt
  • plus extra for the top
  • Extra Virgin olive oil or Butter Infused olive oil

Method

1

Sift and measure flour into a large mixing bowl with the salt; set aside

2

In a small pan over medium heat, heat the milk, water and sugar to just warm (90-95 degrees) Remove from heat and stir in yeast till dissolved; pour mixute into flour mix and with your hands mix dough till it forms a ball. (If the dough is to dry add more water, if the dough is to sticky add more flour) On a lightly floured surface knead dough for 4-5 minutes. Place dough in a lightly floured bowl and cover with a clean kitchen towel, let dough rise in a warm draft free area until doubled in size, about 1 hour.

3

After an hour; flour a clean dry surface and punch down the dough; form into a 10 by 8 inch rectangle about 2 inches thick. (or divide into 2 seperate rectangles) Place loaf on a parchment lined baking sheet; cover with a towel again and let rise in a warm draft free area until it doubles in size. About 1 more hour.

4

Press some indentations on the top of the loaf with your fingertips. Place a few sprigs of rosemary
in some of the indentations. Drizzle with 2-3 tablespoons of olive oil and sprinkle with coarse sea salt. Bake until the loaf is golden brown and sounds hollow when tapped, about 30-35 minutes.

5

Let cool on a wire rack before slicing. Serve with extra oil for dipping!


Rustic Herb Bread Read More »

Rustic Herb Bread

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Yield8-10

Ingredients

Getting Started

  • Pre-heat oven to 400 degrees

What You’ll Need

  • 2/3 cup half and half (or whole milk)
  • 1 cup water
  • 1 tablespoon superfine sugar
  • 1 ounce fresh active yeast
  • 5 cups bread flour (sifted)
  • Fresh rosemary
  • 1 1/2 tablespoons coarse sea salt
  • plus extra for the top
  • Extra Virgin olive oil or Butter Infused olive oil


1

Sift and measure flour into a large mixing bowl with the salt; set aside

2

In a small pan over medium heat, heat the milk, water and sugar to just warm (90-95 degrees) Remove from heat and stir in yeast till dissolved; pour mixute into flour mix and with your hands mix dough till it forms a ball. (If the dough is to dry add more water, if the dough is to sticky add more flour) On a lightly floured surface knead dough for 4-5 minutes. Place dough in a lightly floured bowl and cover with a clean kitchen towel, let dough rise in a warm draft free area until doubled in size, about 1 hour.

3

After an hour; flour a clean dry surface and punch down the dough; form into a 10 by 8 inch rectangle about 2 inches thick. (or divide into 2 seperate rectangles) Place loaf on a parchment lined baking sheet; cover with a towel again and let rise in a warm draft free area until it doubles in size. About 1 more hour.

4

Press some indentations on the top of the loaf with your fingertips. Place a few sprigs of rosemary
in some of the indentations. Drizzle with 2-3 tablespoons of olive oil and sprinkle with coarse sea salt. Bake until the loaf is golden brown and sounds hollow when tapped, about 30-35 minutes.

5

Let cool on a wire rack before slicing. Serve with extra oil for dipping!


Rustic Herb Bread Read More »