Garlic Rosemary Bread 2 cups lukewarm water (105 degrees Fahrenheit) 1 package active dry yeast (21/4 teaspoons) 1/2 tablespoon kosher salt 41/3 cups all-purpose flour, divided 2 tablespoons fresh rosemary leaves 2 garlic cloves, minced 2 tablespoons olive oil, divided Sea salt In a large mixing bowl, combine water and yeast. Add 1 cup of flour and salt; stir with a wooden spoon until combined. Stir in rosemary leaves and minced garlic. Add remaining flour, one cup at a time, stirring until thoroughly combined. Cover with plastic wrap and set in a warm spot to rise for 1 hour. Add one tablespoon of olive oil in an 8 or 10-inch cast iron skillet; using a napkin or your fingers, coat bottom and sides of skillet with the olive oil. Flour your hands; remove plastic wrap and using your hands, transfer dough to prepared skillet and shape into a disk. Cover with a kitchen towel and let stand for 30 minutes. Preheat oven to 400 degrees. Drizzle remaining olive oil over the top and sprinkle with sea salt. Score the top of the loaf with some shallow knife cuts. Bake for 30 to 35 minutes or until top is nicely browned. Remove from oven and turn the bread out onto a wire cooling rack. Leave to cool for a few minutes and serve. (If you do not have an iron skillet, you can use a stoneware baking dish). NOTE: Remove bread from pan as soon as it comes out of the oven because bread left in the pan will become moist and soggy. Mary Rich North Alabama EC
Mayonnaise Biscuits 1 cup self-rising flour 3 tablespoons mayonnaise 2/3 cup milk Combine all ingredients and spoon into greased muffin tins. Bake at 425 degrees until golden brown, about 20-25 minutes. Yield: 6 biscuits. Easily doubled or tripled for more biscuits. Sherry Phillips Central Alabama EC 46 APRIL 2018
No Corn Jalapeno "Cornbread" 1 cup almond flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 egg, beaten 1/2-3/4 cup milk 1/2 cup pickled (not hot) jalapenos dried on a paper towel 3/4 cup grated cheddar or Fontina cheese 1 tablespoon cooking oil Place an 8-inch cast iron skillet into the oven and preheat to 400 degrees. Combine flour, baking powder, salt and baking soda in a bowl. Add in egg and milk; mix lightly until smooth and fluid. (Add more milk if necessary so that batter is loose enough to spread evenly into bottom of skillet). Remove hot skillet from the oven and add 1 tablespoon oil. Spread oil over bottom. Place back in oven and heat for 5 minutes. Remove skillet again and pour in half the batter. Spread into a layer over the bottom. Place the dry jalapenos over the batter and then add the cheese over the top. Pour the rest of the batter over the jalapenos and cheese. Spread with spoon to cover evenly. Bake 20 to 25 minutes until top is golden. Serves 2 to 4. Delicious, Paleo and gluten free. Gay Cotton Baldwin EMC
Spoon Bread Muffins (Rolls) 1 egg, beaten 1½ sticks margarine, melted ¼ cup sugar 4 cups self-rising flour 1 package yeast 2 cups warm water Dissolve yeast in warm water. Stir in flour, beaten egg, sugar and melted margarine. Stir until mixed well. Can use immediately or will keep well in a covered bowl that is refrigerated for one week. To bake: spoon mix into greased muffin tins and bake at 350 degrees for 20 minutes or until golden brown. LaCretia Bevel North Alabama EC
Easy Popovers 1 1/4 cups milk 11/4 cups all-purpose flour 1/2 teaspoon salt 3 large eggs Preheat oven to 425 degrees. Grease a 6-cup popover pan. Pour milk into mixing bowl, add flour and salt and use a hand mixer to blend well, making sure not to over-mix the batter. Add eggs one at a time, beating each until completely blended. Pour batter evenly into popover cups, filling will be about 3/4 full. Bake at 425 degrees for 20 minutes. Reduce oven temperature to 325 degrees and continue baking 15 to 20 minutes or until golden brown. Serve immediately. Shari Lowery Pioneer EC
Easy Beer Bread 3 1 1 1/4 1 4 1/4
cups all-purpose flour tablespoon baking powder teaspoon salt cup honey bottle of beer tablespoons butter cup optional ingredients: shredded cheese, olives, jalapenos and 1 teaspoon (or more if you like) Italian seasoning blend
Preheat the oven to 350 degrees. Grease a 9x5x3-inch bread loaf pan. In a large bowl, whisk together the flour, baking powder and salt until combined. Slowly pour the beer and honey into the flour mixture, add optional ingredients if you desire and stir until combined. Pour half of the melted butter into the bottom of the loaf pan and spread it around evenly. Then add the batter to the pan in an even layer and brush the rest of the butter around evenly on top of the batter. Bake for 40 to 50 minutes, until the top of the bread is golden brown and a toothpick or knife inserted in the middle comes out clean. Shari Lowery Pioneer EC
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