Cornmeal Mini Loaves Food

MINI LOAF CORNBREAD

Steps:

• Preheat convection oven to 400 degrees F.
• Grease the mini loaf pan.
• Combine the cornmeal, flour, baking powder, salt, and sugar.
• Add the egg, vanilla, butter, oil and milk. Whisk until mix thoroughly.
• Pour mixture into the greased pan.
• Bake into the preheated oven for 20-25 minutes.

MINI MEATLOAVES

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or aluminum foil.
• Gently combine the pork and turkey by hand in a large bowl. Stir together the oats, 2 tablespoons of the ketchup, 1/2 tablespoon of the mustard, the soy sauce, oregano, egg whites, onions, 1/2 teaspoon salt and 1 teaspoon pepper in a small bowl until combined. Add the oat mixture to the meat mixture and combine by hand until just incorporated.
• Form the meatloaf mixture into 4 small football-shaped loaves, about 4 inches long and 1 1/2 inches thick, and place on the prepared pan. Stir together the remaining 2 tablespoons ketchup and 1/2 tablespoon mustard in a small bowl. Brush some of the ketchup mixture on each meatloaf.
• Bake until fully cooked, about 20 minutes. Garnish with additional fresh oregano if desired, and serve.

CORNMEAL MINI LOAVES

Steps:

• In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt, cornmeal and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into size pieces. Shape each into 6-in. oval loaf. Grease two baking sheets; sprinkle with cornmeal. Place three loaves 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make three shallow diagonal slashes across the top of each loaf. Bake at 400 degrees F for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

CORNMEAL HARVEST LOAVES

Steps:

• In bowl of a standing electric mixer (or a large bowl if kneading by hand) stir together lukewarm water, sugar, yeast, and 1 cup cornmeal and let stand until foamy about 5 minutes. In another bowl stir together flour and salt and gradually stir enough flour mixture into cornmeal mixture to form a soft dough. With dough hook knead dough, adding any remaining flour mixture if dough is too sticky, 5 minutes, or until smooth and elastic. (Alternatively, dough may be kneaded on a floured surface with floured hands until smooth and elastic, 10 to 15 minutes.)
• Put dough in an oiled deep bowl, turning to coat with oil. Cover bowl loosely and let dough rise in a warm place 2 hours, or until doubled in bulk. (Alternatively, dough may be allowed to rise, covered, in refrigerator overnight.)
• Punch down dough and divide into 4 pieces. Roll each piece between hands to form a 14-inch loaf and put 2 loaves on each of 2 large baking sheets. With a knife or kitchen scissors make eight to ten 2-inch-long diagonal cuts down length of each loaf and pull open to make decorative holes (exaggerate openings as they will become smaller during rising and baking).
• Cover loves loosely and let rise in a warm place until doubled in bulk, about 45 minutes.
• Preheat oven to 400°F.
• Sprinkle loaves with remaining 2 tablespoons cornmeal and bake in upper and lower thirds of oven 25 minutes, or until golden, switching baking sheets between upper and lower oven racks halfway through baking. Cool loaves on racks.

MINI BREAD LOAVES

Steps:

• Starter.
• Combine water and yeast in a large bowl and mix well.
• Add ¾ cup flour and whisk 100 times.
• Cover and let set one hour.
• Dough.
• Add an additional tsp of dry yeast, 6 cups of (room temp.) water, 4 cups of flour and kosher salt to starter mix.
• Whisk 50 times and let stand 2 minutes.
• Using a large spoon mix in 2 cups of flour until well incorporated.
• Add 3 cups of flour and mix until well incorporated.
• Add another 3 cups of flour and mix until well incorporated.
• Let dough rest 5 minutes.
• Cover working surface with generous amount of flour (about a cup).
• Turn soft wet dough onto surface and sprinkle with flour.
• Dip your hands in flour and knead the dough.
• (Push it down and forward with the heel of one hand. Then pull dough back from the top and fold dough over with the other.).
• Gradually add the last cup of flour as you knead for about 5 minutes.
• Shape dough into a ball and return to large bowl that has been lightly coated with 1 ½ tsp olive oil.
• Brush top with ½ tsp olive oil.
• Cover and let rise until doubled (approx an hour).
• Deflate the dough, turn out unto a floured surface and knead for about a minute.
• Separate dough in half.
• Separate each half in half.
• Divide these pieces into fourths.
• (You should have 16 pieces. And sometimes I get 18 pieces-- lol).
• Shape each piece into a tight ball and place on a greased baking sheet (up to 6 to a sheet).
• Let rise for 30 minutes.
• Preheat oven to 450F and place oven racks in the center of the oven.
• Place a pan of water under the racks where the bread will bake.
• Place loaves in hot oven for ten minutes.
• *Spray/sprinkle loaves with water.
• Reduce heat to 400F and continue baking for 10-12 minutes.
• Remove from oven.
• Paint w/ butter or oil for a softer crust (optional).
• *For crustier loaves keep the 450F bake time to 20 minutes and omit 400F bake & water spritz.

CORNMEAL MINI LOAVES

Steps:

• In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt, cornmeal and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into size pieces. Shape each into 6-in. oval loaf. Grease two baking sheets; sprinkle with cornmeal. Place three loaves 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make three shallow diagonal slashes across the top of each loaf. Bake at 400 degrees F for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

MINI CHEDDAR BACON LOAVES -- CORNBREAD!

Steps:

• Preheat oven to 350°F.
• Butter 8 mini loaf pans, or large muffin tins.
• Combine flour, cornmeal, sugar, paprika, onion powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
• In a large bowl, use a wire whisk to combine buttermilk, egg and melted butter.
• Stir in the flour mixture until just combined.
• Fold in the bacon. and 1/2 cup cheese. and the (OPTIONAL) minced pickled jalapenos.
• Pour about 1/2 cup batter into each of the buttered loaf tins.
• Bake for 8 minutes.
• Sprinkle the rest of the cheese evenly over the tops of the loaves. Bake just until a toothpick inserted in the center of the loaves comes out clean (about 8-10 minutes more.).
• Cool for 10 minutes. Loosen edges and turn out onto a wire rack. Serve warm, or at room temperature.
• NOTE: My little loaf pan has eight openings (3.7" x 2.4" each).

CANDY CANE CHOCOLATE MINI LOAVES

Steps:

• Preheat oven to 350°. Coat eight 5-3/4x3x2-in. loaf pans with cooking spray. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended., In another bowl, whisk flour, cocoa, baking soda and salt; add to brown sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.