table is and better for being grace graced with some fresh bread. These dinner
rolls are tasty and allow your family and guests to help themselves.
Additionally, they make an excellent side dish for holiday meals.
Corn Bread Dinner Roll Ingredients
cups of milk
cup yellow cornmeal
tablespoon of instant yeast, dissolve in warm water
cup of canola oil
tablespoons of honey
teaspoon of salt (optional)
cups all-purpose flour
Corn Bread Dinner Roll Directions
In a saucepan over medium-high heat simmer the milk for 2 minutes.
Add the cornmeal and continue cooking and mixing until the mixture is thickened. Remove from heat and let it cool.
Once cooled add the mixture into a bowl, add the yeast, the canola oil, and the honey.
Mix well to combine everything.
Add the salt and 2 eggs. Mix again.
Little by little add the flour until a soft dough forms.
Knead the dough for 5 minutes.
Transfer the dough to a greased bowl and cover.
Reserve for about 3 hours so that the dough will double in size.
Make 12 little balls and place each roll on a baking sheet cover with parchment paper.
Place the rolls in a warm place ( a closed oven with the light on for example )let them rise again for about 1 hour.
Preheat the oven to 375 ˚F.
In a small bowl add 1 egg and mix with a fork.
Brush the top of the rolls with egg and sprinkle cornmeal.
Contrary to popular belief, Irish soda bread didn’t
originate from Ireland. In fact, it was the Native Americans who first used
soda to make their bread before European colonization. These indigenous people
leaven the food from ashes of wood rather than yeast.
Due to hunger and poverty as a result of the potato famine,
soda bread was gradually adopted and became a popular staple in many Irish
kitchens. This economical recipe required only a few ingredients, including
sour milk, salt, baking soda, and flour. It was also a great option for rural
families which had limited access to ingredients and cooking equipment.
Since most of the farmhouse and lower-class kitchens didn’t
have access to an oven at that time, soda bread was prepared on griddles with
open hearths or in iron pots. This unique method allowed for the signature hard
crust, slight sourness, and dense texture that today Irish soda bread is
typically known for.
Traditional soda bread was typically marked with a cross on
its top for superstitious reasons. Most Irish families believed that this would
help to ward off evils and protect their family. However, typical shapes and
patterns of the loaves could vary greatly by region. Today, Irish soda bread
has gained widespread popularity all over the world. Modern versions sometimes
include other ingredients like seeds, raisins, sugars, or butter to enhance its
taste and flavor.
Despite its short story and humble origin, Irish soda bread
still plays an essential role in the culinary of the country. Now it’s time to
get started and make a loaf of this bread for this season’s green-tinted
4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon double-acting baking powder
1 teaspoon salt
3/4 teaspoon baking soda
6 tablespoons butter or margarine
1 1/2 cups dark seedless raisins (optional)
1 tablespoon caraway seed (Optional)
1 1/2 cups buttermilk
Preheat oven to 350 F.
Grease 2-quart round casserole dish or preheated baking stone.
In large bowl mix flour, sugar, baking powder, salt and baking soda.
With pastry blender, cut in butter until mixture resembles coarse crumbs.
Stir in raisins and caraway seed. (optional)
In small bowl with fork, beat eggs slightly.
Remove 1 tablespoon egg and reserve.
Stir buttermilk into remaining egg.
Stir into flour mixture just until flour is moistened (dough will be sticky).
Turn dough onto well-floured surface.
Shape into a ball.
Place in casserole dish.
In center of ball, cross 4-inch cross, 1/4 inch deep.
Gently, brush dough with reserve egg.
Bake about one hour and 20 minutes, until golden brown.
Cool in casserole dish on cooling rack for 10 minutes.
Gently, turn out of casserole dish and return bread to cooling rack to finish cooling.
Soda bread goes stale very quickly and should be used on the day of baking or the day after.
Use tips to make perfect Irish soda bread
Baking your own Irish soda bread at home can be exciting and
challenging at the same time. Here are a few helpful tips that you can try to
yield better loaves.
Start with choosing the best ingredients. It is suggested to use locally milled, fresh, unbleached pastry flour or flour of the soft wheat. Avoid purchasing hard flour or self-rising flour as it already contains salt and baking powder. For baking soda, you should use a fresh box to prevent dense bread. If you don’t have cultured or soured milk on hand, consider making your own with low-fat milk and lemon juice.
While many people often stir the dough with a fork, it’s better to use your hand which can be stiffened into a “claw”. You should thrust the claw in the middle and work in circles outwards. Stop when the mixture gets evenly moistened.
You shouldn’t knead the dough. Instead, make sure to be gentle with it.
Also, don’t forget to cut the cross in the middle of the bread.
Once the bread has been baked and cooled, slice the bread into wedges, then eat with butter. It is a must-have option for St. Patrick’s Day, which can be served with a Dublin coddle, beef stew or Irish stew.
Who can say NO to muffins? Definitely NOT me. Everyone in the world adores muffins regardless of they may say. If you have never tried one before, you will become a believer once you take your first bite. Muffin recipes come in many different flavors which make them more irresistible.
Muffins are small, sweet cup-shaped bread usually served in a paper baking cup or straight out of a muffin tin and are accompanied by jam, butter, Cheshire cream and much more.
Muffin quick breads are delicious and a perfect addition to your breakfast. They are very versatile. You can make savory like cheese and ham muffins or sweet like strawberry and banana chocolate chip muffins. There is an array of muffin recipes out there today.
A Brief History of Muffins
Bakers started making muffins in the early 1700s They were little flat, quick bread or cake with little sugar and easy baking. The word was spelled “moofins,” and many language historians suggested that the word comes from either the French word “moufflet,” meaning “soft bread,” or from the German word “muffe,” which is often applied to a type of cake. Regardless of where they got their names, muffins have become very popular.
These little round bread became much sweeter in the 19th century. Some bakers still used yeast while others relied heavily on baking soda but were still round and flat. Many chefs used plain wheat or corn and baked them on a griddle instead of in the oven.
Modern muffins look like cupcakes, but the first sets were a lot like what we call English muffins. One big difference between the ancient and modern muffins is that the first muffin recipes had a limited number of flavors, while current ones come in almost every flavor one can imagine such as chocolate, strawberry, pineapple, pumpkin chips, banana, and et cetera.
Different Types of Muffins
There are two main types of muffins – the English muffins and the American muffins. Both vary in style, flavor, and history.
English style muffins have a dry texture. They are a flat yeast raised muffins with nooks and crannies that are cooked on a griddle rather than baked in an oven. This muffin recipe dates back to the 10th century in Wales. The muffins were then cooked in hoop-like muffin rings and on the bottom of a skillet or directly on a stove.
So what are American muffins? American style muffins differ from the English style muffins. They are quick bread made with flour in individual molds. This is because the mixture forms batter rather than dough. American muffins are leavened with potash which produces carbon dioxide gas in the batter. These muffins can be further divided into two categories – cake-like and bread-like muffins. Both categories have peculiar techniques of mixing the batter. The surface of American muffin quick bread is bumpy because the volume of the batter usually doubles during baking. They are traditionally served for breakfast.
In the United States, three states adopted an official muffin. Blueberry muffins are the official muffins in Minnesota. Massachusetts adopted the corn muffins in 1986 as its official state muffin and in 1987 New York adopted the apple muffins as its official state muffin.
The Different Approaches to Making Muffins
Breakfast muffins are normal muffins but with extra nuts, veggies, fruits, and whole grain flours. You can bake a batch of healthy morning muffins during the weekend and they will take you for the week or you can easily bake a fresh batch every morning.
Sweet vs. Savory
Sweet muffins don’t have to contain excess fat, sugar or calories. These muffins are soft and light with a delicious taste of different flavors and fresh ingredients.
Winter is coming! This means there will be lots of savory dishes like stews and soups and baked goods like muffins. Savory muffins are perfect for the toppings to the batter, filled with Bacon, spring onions and other spicy ingredients. They are ideal as a soup side and are great for a lunchbox treat. Extra virgin oil makes it more virtuous.
Muffin Mixing Method
When making muffin quick bread, there is need to pay close attention to the order and manner in which you mix the ingredients in the recipe. If the ingredients are mixed in the appropriate way, it will produce perfect results. The dry and wet ingredients should be mixed in separate bowls. Make a well in the dry ingredients, and then pour in the wet ingredients and stir until just combined.
To make muffins that are soft, light and fluffy, you must avoid over mixing the batter. The over-mixed batter will not give the desired outcome of a perfect muffin; it makes muffins too dense and ruins the airy texture.
Always remember to use a muffin liner or grease your muffin pan thoroughly before you scoop in the batter. If you skip this step, baked muffins will lose their shapes when you finally take them out
Preheat oven before baking time. This makes the muffin batter less dense and allows for easy baking and puff up.
Mix the dry ingredients in one bowl and the wet ingredients in a separate bowl. Make a well in the dry ingredients and then stir in the wet mixture until combined.
Don’t overfill muffin cups. Filling the cups to the brim will alter the beauty of the baked muffins. Aim to fill your muffin cups ¾ full.
After removing muffins from the oven, let them cool off in the muffin tin for 5-6 minutes, and then remove and transfer them to a cooling rack for further cooling before storing or serving.
Allow muffins to cool off completely before storing them. Put muffins in sealable plastic bag or airtight container. Use a paper towel to line the base of the container and cover the muffins with another paper towel. You can also put muffins in freezer bags or wrap in foil and store in the fridge.
Creativity is the spice of life. Be creative. Do not adhere strictly to the available Try something new by adding some form of creativity to the recipe. Be bold and let your imagination run wild.