CORNMEAL MOLASSES SKILLET ROLLS
Any bread recipe that doesn't require a lot of kneading always catches my eye. Preparation time is cut because these rolls only need to rise once before baking.
Provided by SusieQusie
Categories Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Place boiling water in small bowl. Slowly add cornmeal, stirring constantly, until well mixed. Add molasses, 3 tablespoons butter and salt. Stir until butter is melted. Stir in egg; mix well. Set aside.
- Combine warm water and yeast in another small bowl. Stir until yeast is dissolved.
- Place flour in large bowl. Add cornmeal and yeast mixtures; stir until soft dough forms. Turn dough onto well-floured surface. Knead with well-floured hands until ball forms (1 to 2 minutes). (Dough will be sticky.) Cut dough into 16 pieces with sharp knife.
- Shape each piece of dough into ball with well-floured hands. Place balls into well greased 10-inch cast iron skillet or 9-inch round baking pan. Cover; let rise in warm place until double in size (30 to 45 minutes).
- Heat oven to 375°F.
- Bake rolls for 30 to 35 minutes or until golden brown and rolls sound hollow when tapped. Remove from pan; cool on wire rack. Brush with 1 tablespoon melted butter. Serve warm.
Nutrition Facts : Calories 145.8, Fat 3.6, SaturatedFat 2, Cholesterol 19.3, Sodium 179.7, Carbohydrate 25, Fiber 1, Sugar 3, Protein 3.3
WHOLE WHEAT CORNMEAL MOLASSES BANANA BREAD
Make and share this Whole Wheat Cornmeal Molasses Banana Bread recipe from Food.com.
Provided by katy.mccown
Categories Quick Breads
Time 50m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine flour, cornmeal, baking powder, baking soda, and salt. Mix in raisins.
- In a separate bowl, mash bananas and stir in molasses, honey, and buttermilk. Add this mixture to the dry ingredients and stir only enough to blend.
- Pour into two 4 1/2 x 8 1/2 lightly greased loaf pans and bake for 40 to 50 minutes.
Nutrition Facts : Calories 80.2, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.3, Sodium 158.3, Carbohydrate 18.7, Fiber 1.4, Sugar 8.1, Protein 1.8
CORNMEAL MOLASSES BREAD
I've been making this bread for years, and it is my absolute favorite! It has a slightly sweet flavor, and a slight "crunch" from the cornmeal. It's great for sandwiches, and makes the BEST toast!!
Provided by Sue Lally
Categories Breads
Number Of Ingredients 7
Steps:
- 1. Combine the warm water, molasses, and active dry yeast in a glass measuring cup or small bowl. Stir with whisk until yeast dissolves, and then let stand about 5-10 min. until yeast proofs.
- 2. Add the oil to the yeast mixture. In a large bowl, combine the cornmeal, salt, and about 2 cups of the flour. Add the yeast mixture, and stir to combine. Add flour a little at a time until the dough forms a ball and pulls away from the sides of the bowl.
- 3. Knead dough on a lightly floured surface, adding flour if needed, until dough is smooth and elastic (8-10 min.). Put dough in an oiled bowl (or spray with cooking spray), and turn to coat. Cover with plastic wrap or damp towel, and let rise in a warm place for 1 hour or until doubled.
- 4. When doubled in size, deflate dough, and shape into loaf. Place loaf in a greased 9 x 5 in. loaf pan, cover, and let rise until it's about 1/2 in. above the pan. Bake at 375 for about 25 minutes. Remove from pan and let cool. For a softer crust, brush top lightly with melted butter after baking.
MOLASSES CORN BREAD
Steps:
- Preheat oven to 400° F. and butter a 9-by-5-by-3 inch loaf pan.
- Into a large bowl sift together flour, baking powder, salt, and baking soda and whisk in cornmeal and sugar until combined well. In a bowl whisk together milk, molasses, and egg until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles fine crumbs. Beat in milk mixture until just combined.
- Pour batter into pan and bake in middle of oven 35 minutes, or until a tester comes out clean. Cool corn bread in pan on a rack 10 minutes and turn out onto rack to cool completely. Corn bread may be made 2 days ahead and kept, wrapped in plastic wrap, in a cool, dry place.
GRANDMA'S MOLASSES CORNBREAD
Sweet corn bread that my grandma used to make, then my father made, and now I make. I serve this with chili, although I do like traditional corn bread too. This just really complements chili.
Provided by Junkintrunk
Categories Quick Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients until well blended. Put in greased 9-inch round pan.
- Bake at 425°F for 20-25 minutes. Cut in wedges, butter generously and enjoy!
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