Hazelnut Raisin Corn Bread Recipes

ROASTED HAZELNUT RAISIN WHOLE GRAIN WHEAT BREAD - DIRECT METHOD

Steps:

• Mix the flour and water either by hand or mixer until all of the flour is wetted. Cover and let that sit at room temperature for 1 hour.
• Roast hazelnuts at 375F for 14 minutes. Cool and remove skins by rubbing the hazelnuts between your hands. Crush the nuts roughly or leave whole.
• Add salt and yeast, butter and honey and knead for 5 minutes.
• Add nuts and raisins and knead for about 3 more minutes to mix them in uniformly.
• Remove dough and place in a straight-sided clear container noting the level of the dough.
• Cover with oiled plastic wrap and let rise until doubled in volume. After 20 minutes, remove the dough and stretch and fold it as you would a letter from top to bottom and side to side. Return to the container.
• Divide the dough into 2 pieces and roll each piece until the length is about 8 inches each. Place each into 8" x 4" loaf pans sprayed with oil.
• Preheat oven to 375°F.
• Cover the pans with oiled plastic wrap and let rise until risen 1 1/2 times the volume or 1/2 inch above the pan tops.
• Bake for 15 minutes and rotate the loaves for even baking.
• After 35 to 45 minutes (total) check the temperature. Remove when the loaves are 195 F to 205°F.
• Tip the loaves out onto racks and let cool to room temperature.

CORN BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit
• Grease a 12 cup muffin pan. Set aside
• In a small saucepan sprinkle cornmeal and salt over the surface of the water and bring to a boil stirring constantly and continue to cook on low until desired consistency is reached. Allow to cool
• Combine milk, eggs and oil in a large mixing bowl and stir with a wire whisk until light and creamy
• To cornmeal porridge add sugars and mix together until corn becomes glutinous and gels together
• Add cornmeal to egg mixture and blend together until cornmeal dissolves and is nice and smooth
• Slowly stir in dry ingredients and mix all ingredients together to form a light batter
• With a large spoon take a small amount and fill greased muffin cups 2/3 full
• Bake in preheated oven for 20 minutes until lightly browned on top
• Remove from oven and allow to cool before placing on serving plate.

RAISIN NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. In a separate bowl, beat together egg, applesauce and butter. Stir applesauce mixture into flour mixture just until combined. Fold in walnuts and raisins; pour batter into prepared loaf pan.
• Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow to cool before slicing.