Breads


Corn Bread

  • 2 cups all-purpose flour
  • 2 cups cornmeal
  • 3 tablespoons sugar
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 2 cups milk
  • 2 eggs
  • 6 tablespoons melted butter
  1. Preheat the oven to 220 degrees C (425 degrees F)
  2. In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt
  3. Add the milk, eggs and shortening; and combine as quickly as possible
  4. Grease the backing pans with butter and place in the oven until sizzling hot
  5. Pour mixture into the hot baking pans
  6. Bake at 220 degrees C (425 degrees F) for 20-25 minutes or until bread is golden brown. Serve immediately.

Carrot Bread

  • 2 eggs
  • 3/4 cup sugar
  • 2/3 cup oil
  • 1 1/2 cups flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups finely grated raw carrots
  • 1 cup chopped walnuts
  • 3/4 cup raisins
  1. Preheat oven to 350F (175 C) degrees and grease a 9x5 inch loaf
  2. Chop carrots and put in blender with eggs, add sugar and oil. Blend until carrots are well chopped.
  3. Mix together flour, soda, cinnamon, nutmeg and salt.
  4. When ready to put in the oven (to keep the baking powder from reacting )add the carrot egg mixture and add nuts and raisins and the flour mixture. Mix only briefly -- just until the ingredients are moistened (to minimizes the escape of the gas bubbles from the batter).
  5. Bake one hour.