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Skillet Cornbread Version Without Flour 1 c buttermilk 1 c stone ground yellow cornmeal 1 tsp salt 1/2 tsp baking soda 1 egg 1 T butter or drippings Version With Flour 1/4 c oil or drippings 1 c corn meal 1 c flour 1 T baking powder 1/2 tsp salt 1 c milk 1 egg From The Skillet Cornbread Thread: Version 1 (Without Flour) Preheat oven to 450°. Put some grease (oil, drippings or lard) in one 9 inch round iron skillet in the heating oven. Stir the cornmeal, salt and baking soda together. Add the egg and buttermilk and mix well. Remove skillet from the oven, add some of the melted oil/drippings and pour the batter into the skillet. Bake at 450° for 30 to 40 minutes. Remove when cornbread is brown. Version 2 (With Flour) Heat oil or drippings in a 8 or 9" skillet in a 425 oven. Combine dry igredients; add egg and milk and some of the grease from the hot pan. Pour batter into pan; bake 20-30 minutes. They are both great recipes, just that the addition of flour in the second one makes it quite different. My friend Sarah also says that some people add a bit of sugar to the batter. Keywords: Side, Snack, Vegetarian, Side, Intermediate, Bread, Breakfast, American ( RG226 )

How important was the idea of the in house bakery to the initial concept of St John? Was it something you knew you wanted to do and make a feature of when you thought about setting up your own restaurant, or did it arise when you settled on the premises?

Skillet Cornbread with Bacon Serves 12 as Side. Here's a link to the Corn Bread, Baked in a skillet thread. Ingredient Notes: 1) Instead of buttermilk you can use 1-1/4 cup milk + 1/4 cup plain Yogurt or Sour Cream) – I like to use sour cream and skim milk. 2) About the Sugar: use 1-3 Tbs, depending on how sweet, or not, you like your cornbread. 3) Optional ingredients: corn kernels, shredded cheese, chopped sautéed hot peppers, chopped cilantro 2 Slices Bacon 1 c Yellow Stone-ground Cornmeal 1 c All-Purpose Flour 3/4 tsp Baking Soda 2 tsp Baking Powder 1-1/2 tsp Salt 3/4 tsp Freshly Ground Black Pepper 2 T Sugar 1 Egg, lightly beaten 1-1/2 c Buttermilk (see note above for substitutions) Heat the oven to 350°F. Place cast iron skillet over low heat and slowly cook the bacon. Occasionally stir and slice the bacon (I use 2 knives) until the bacon is crisp and the fat has rendered, then place pan in the oven (leave the crumbled bacon & grease in the pan). While bacon is cooking, sift together the cornmeal, flour, baking soda, baking powder, salt, sugar and pepper. In a second bowl, combine the egg and milk. When the bacon is done and the skillet is in the oven, add the wet ingredients to the dry ingredients along with any optional additions (see notes), and stir to mix fairly well. Quickly open the oven and pour the batter into the skillet and bake until a toothpick inserted in the center of the bread comes out clean, about 20 minutes. Turn the cornbread out on a rack so it doesn't get soggy as it cools. Picture Credit and Bacon Notes: Thanks to eGullet member claire797 for the great picture. She pointed out that leaving the bacon in the skillet creates a "bacony crust." If you want the bacon mixed through the bread then remove & drain the bacon (leaving the grease in the skillet), crumble and mix into the batter before pouring it into the pan. Also, please note that the size of your skillet will affect how long the cornbread takes to bake. The pictured skillet is 8" in diameter and took 25 minutes to bake. I cook mine in a larger skillet, the bread is only about 1 1/2" in the center when done and takes about 18-20 mintues to bake. Keywords: Side, Intermediate, Snack, Dinner, Lunch, Pork, Bread, American, Barbeque ( RG163 )

Chapattis (Griddle baked flatbread) Serves 4 Chaptis are comfort food to most any Indian. No meal can compare to a simple home cooked meal of a vegetable, daal and chapattis. Light, nutritious they are a perfect accompaniment to an Indian meal, chapattis are one of a few things that bind India together. Across India they are made with very slight variations for most any meal. At our home we would call them Phulkas which referred to the fact that they puff up as they are made. Us siblings would enjoy getting our perfect ball, have my mom put some ghee on it and then enjoy piercing a hole on it from which the steam would escape. In winter times this steam would give us a moment of warmth followed by a tasty meal. And now in New York, most friends are most happy eating daal, sabzi and chapattis. Suvir Saran 2 c atta (Indian wheat flour) 1/2 tsp salt 1 c (approx) water for kneading 1. Combine the flour and salt together. Put into a bowl. 2. Knead the dough adding a half cup water into a well you make in the center of the flour. 3. Knead for close to 15 minutes using as much water as needed, The dough should be wet, soft and pliable but not sticky. 4. Heat a skillet over medium heat and place some flour on the surface where you will roll the chapattis. 5. Divide the dough into 12 –16 large marbel sized balls. Roll each in your palm into a smooth circular ball. Flatten these by pressing them. Coat these with flour and roll them out into a circle around 5 inches in diameter. 6. Place chapatti on the griddle and cook for a couple of minutes or until the top side seems opaque. Now flip the chapatti over and cook the other side for a brief minute. 7. With a tong, take the chapatti to the flame and bake on the fire till it puff up. 8. Serve hot with any Indian meal. Keywords: Indian, Intermediate, Bread ( RG142 )

John, in Pot on the Fire you give a recipe for a yeast-raised biscuit (cookie), the Arnhemse Meisjes. Thinking on this, I started to wonder whether pasta could be made out of yeast-raised dough. Might it have more flavour, more "character" than ordinary egg pasta? Yeast-raised doughs can certainly be rolled very thin, and it should be possible to give them enough body to survive cooking in boiling water. Are there yeast-raised pastas in any culinary tradition that you are aware of?

Discuss.

Monkey Bread for Bread Machines Great for kids after school. Pan variations include cupcake pans, mini loaf pans. (spelt flour can easily be used instead of regular flour. Use 1 oz less of water) 1 c water 2 T butter 1/4 c sugar 1 tsp salt 1 tsp cinnamon 3 c bread flour 2-1/2 tsp bread machine yeast 1/2 c buttter, melted 1/2 c brown sugar 1 c raisins, optional Place the first 7 ingredients into the baking pan of your bread machine in the order directed by the manufacturer. Select dough cycle and press start. When dough is completed, place dough on floured surface and knead 10-12 times. Melt the cup of butter and stir in brown sugar and raisins if using. Cut dough into 1 inch chunks. Drop each chunk into butter mixture, 1 at a time. Loosely layer coated dough pieces in a 6 inch bundt pan or loaf pan. Cover and let rise in a warm draft free place for 20 minutes. Bake at 375 for 20 to 25 minutes. Remove from oven and cool slightly Place plate over pan, and turn upside down. Slice and enjoy! Keywords: Snack, Easy, Bread, Bread Machine ( RG131 )

I have some leftover challah-like bread and a large amount of dried shitake mushrooms so....I'm looking to make a mushroom bread pudding. Anyone have a great recipe that you've tried?

As per Tommy's suggestion, I think this is a topic worthy of the General Topics board. We had some discussion in NJ becuase of a recent experience at a New Jersey restaurant. This is a place that is touted as one of the "better" restaurants in the state. They brought us bread tightly wrapped in a linen cloth-- but upon unwrapping, the bread was "cold" (Room temperature). (Why was it wrapped up?) When I asked for the bread to be heated, they were somewhat nonplussed and we never got the bread back for 15 minutes, and had to ask twice more for it!! Some contend that heating dries out the bread, which has never been my experience, especially if heated properly, as in a warming oven. This bread situation actually put a damper on this restaurant experience. My feeling is that good bread always tastes better warmed, and should ALWAYS be served that way at a "finer" restaurant. Comments?

Here's the info: Damascus Bread & Pastry Shop Limited 195 Atlantic Avenue, Brooklyn, NY 11201 (718) 625-7070 After work at Polytechnic U. a few weeks ago, I decided to walk to Atlantic Av. instead of going directly back to Manhattan, as usual. I had a nice, hearty early dinner at the Yemeni restaurant across the street, and followed it with a trip to this great bakery. I bought a little date cake (sorry, I forget the Arabic name), and I loved it so much that I immediately went back with my partially-eaten cake and bought 4 more. It had some rose water in it and some wonderful combination of spices. If you're in the area, you really owe it to yourself to give this place a try. It's just about right next to Sahadi's.

I bought a loaf at the Dahlia Bakery yesterday -tiny, expensive and delicious. I really love their house loaf - you can really taste the wheatiness of the flour, but $3 for what is basically a large roll is ridiculous. I like Le Fournil's baguettes, but they don't blow me away. Amazing value for money though. The La Brea bread you get around town isn't bad, I suppose, but it also doesn't knock my socks off. So whose bread do you like best ? - S

Once or twice a year we host a Danish style lunch of open-face sandwiches. Not too many of our guests are Danes so I prefer not to pre-make the sandwiches but allow each guest to build to their taste. I like to serve a wide variety of breads but have yet to find a way to keep them from drying out at the table. To slice to order would simply disrupt the informality and easy-going conversation (lubricated with lots of ice-cold Akvavit washed down with beer!). I try to put out a reasonable variety of breads in a number of baskets and top it up when needed but even so, during a three to four hour meal, the bread tends to curl and dry out. Wrapping it in napkins doesn't seem to help much - any ideas? I'm preparing a mini-Danish lunch for The Dane and I right now, and we'll make do with the wrapped bread within easy reach but that's not the answer for guests! Thanks.

Had this idea for an egullet event. It doesn't actually have to have a competitive gestalt, just a showing off of our talents. So, what do you think?

I make a cornbread stuffing with pecans, apples and sausage as one of the Thanksgiving dishes. I use the basic recipe from Athony Diaz Blue's book, Thanksgiving Dinner . The cornbread mixed with chunks of french bread makes a really rich stuffing, . Does anyone have a favorite recipe for cornbread stuffing?

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I'm thinking of getting a bread machine as a gift fpr someone who can't eat wheat., and buys a lot of spelt bread. I would aso get her Bette Hagman's (Hageman?) gluten free baking book with it since it has many gluten recipes including blends. What features, models, or brands do u recommend in a bread machine? Anyone used one for gluten free recipes? Any suggestions along those lines? Thanks

What should a skillet baked Corn Bread taste like? What should it be made with? Is there a near perfect recipe? Where should I go looking for it? What are the essentials for a good Corn Bread?

From this morning's Sunday Times: Waitrose are now selling Poîlane "sourdough" (levain bread) for £9.62. This received a front page headline: "Crumbs! It's the £10 loaf". To be sure, the loaf weighs 4 pounds, so the article's subsequent comparison with supermarket bread is a bit silly. "In a blind test last week nine out of 12 shoppers said they preferred the taste of a £1.45 loaf from Safeway to Poîlane's finest sourdough." A 75 year old retired marine engineer said, "They taste the same to me...I've no idea why people would pay £10 for a loaf. They must have too much money." On the one hand, it's great to see Britons interested in good bread and willing to seek it out. On the other, having returned from a small French town that is surrounded by bakeries, where very good levain bread is readily available and a fine baguette costs something like 50p, we have a ways to go before good bread is there for everyone, every day, at a reasonable cost.

The otherwise estimable Simon has damned all of the bread in New York as inferior slop in a post on the UK board. Apparently, the bread in London is far superior in his judgement. For purposes of comparison, might we nominate five examples of New York bread to stand against the UK offerings? My comments - Rye - Orwaschers Baguette - Pain Quotidien White / Country ? Whole Wheat - Amy's multi-grain Ciabatta ? Comments or alternatives?

Ripe summer tomatoes are in the markets now, and the pots of basil are bursting with their fragrant green goodness. This is the time of year I make Tomato & Bread Salad. Do you? Mine: Four good-sized slices two-day-old Italian bread, cubed (about 4 cups) 2 C chopped tomatoes (either cherry tomato halves, or other flavorful tomato, seeded and chopped) 1/2 C chopped sweet salad onions (Maui, red, 1015's) Handful fresh basil leaves, chiffonade 3 T EVOO 1 T wine vinegar (or to taste) sea salt & black pepper to taste. Toss all.... let set at room temp about 5-10 minutes. Serves two as a main course luncheon salad.

Went into SJ the other day to buy sourdough and was disappointed to find they didn't have any. Thought no more of it until today, when I was told that Fergus was trying to get rid of breads made with non-historically-British processes (i.e., the good ones -- sourdough, rye ...) Raw peas I can live with, but if my source is correct (likely but I haven't had it confirmed from SJ itself) this is 'rigour' gone too far, to the point of destructive and pointless limitation. SJ sourdough is not only the best bread they do/did, it's the best bread I've found in the area (Moro sourdough, hardly fit for breakfast, aside). Let's picket outside or something.

For my 21st birthday i just got a bottle of 1981 Cakebread Cellars Cabernet Sauvignon. I know nothing about wine but i do know that this is quite valuable but if anyone would approximately what a bottle of this would be worth i may be able to treat it with proper care. I could also use advice as to what to drink such a wine with. Im sorry im such a novice...i like good food plenty but this is my first experience with fine wine. Thanks!

A couple of years back I asked for a decent bread knife for Christmas. What I got was an Oxo brand knife. Some of their other utensils might be good, but this one is not. It takes a serious amount of effort to get through the crust of the artisan loaves I like to buy. So I'm now so fed up with it that I'm willing to shell out money for a new one. Not too much money, mind you (maybe $30-40). Does anyone have any recommendations? I've thought about bringing a loaf of bread to Sur La Table and asking to try out a few knives. How well received do you think that request will be? I don't want to get stuck with another bum knife if I can help it and I'd feel a lot better about buying something if I can have the chance to test-drive it first. --V

My friend Pearl, who loves peanut butter and pickle sandwiches, recommends bread and butter pickles, not sweet pickles. She sez there's a difference, but she doesn't know what. The sandwiches are terrific. Anyone out there know?

I have made a lot of bread over the years: real French bread (thank you, Julia Child and Messrs Calvel and Poilane), all manner of sourdoughs, starters from grapes, bigas, poulisches, pizza doughs. Even pane carasau, the Sardinian (leavened) flat bread that is a kind of pinnacle of breadmaking technique -- rather like causing French bread to emerge from the oven as a balloon of crust with no crumb at all. And while my product wasn't as good as that made by Sardinian artisans it was undeniably pane carasau. All this not to brag but to say that I'm not afraid of or uninterested in bread making. Yet, sitting in one corner of our kitchen, we now have a Panasonic bread machine. We use it every day. And I am glad we do. It happened like this. My wife had tried to get one of these things for years. I had steadfastly refused. We had enough machines. Bread was easy to put together. Why did we need it? I was a card carrying foodie. What if a friend spotted a bread machine in our kitchen? My egullet licence might be cancelled forthwith. Finally, on her birthday, I relented and bought the Panasonic. We have used it almost every day since. We don't use it for "creative" breads. In fact, I believe we have only ever made 2 or 3 different recipes. Our daily bread is the so-called "French": 400g of flour, 300ml of water, salt, yeast. That's it. It takes exactly 2 minutes and 45 seconds to measure the ingredients, push the button to start the machine and clean up. No measuring cup: it's all weighed into the machine itself. The product isn't near what you would buy in a good French bakery, but it is simple and good. It gets a long, leisurely rise (6 hours minimum, sometimes 8). The texture is chewy, it actually tastes like bread, and the crust is better than almost anything available in the supermarket. Our children like it and they no longer eat tasteless supermarket bread, filled with chemicals. There are all sorts of other ways we could get bread. We could go to the local bakery in the morning, if it opened early enough. We could bake our own bread. But with two working spouses, 3 children and a busy household, that wouldn't happen. The children's nanny, a catering college graduate who is a formidable cook, just doesn't have time for daily bread buying, let alone baking her own. Neither my wife nor I have time, except on the occasional weekend and holiday. In France, we live in a town surrounded by bakeries: some 30 of them nearby the last time I counted, including one specialising in pain au levain, sourdough breads. The daily bread run is a pleasure. A bread machine would be completely superfluous. Perhaps this is true in central New York as well. In suburban London, it makes a lot of sense. Off my chest at last. As usual, my wife was right. There.