Hippie Cornbread Recipes

HIPPIE BREAD

Hippie Bread image

Mom got this recipe in the early 70's from someone at work. This is a great bread for sandwiches or even a rustic style supper. The bread is a coarse style bread - full of air holes but loaded with fresh made bread flavor. No need for a bread machine for this bread! Prep time does not include overnight rise time.

Provided by CindiJ

Categories Yeast Breads

Time 45m

Yield 3 loaves

Number Of Ingredients 5

Ingredients

6 cups unbleached flour
2 1/2 teaspoons active dry yeast (1 pkg)
3 teaspoons salt
2 tablespoons butter, melted
3 1/4 cups warm water (110 )

Steps:

In large mixing bowl, dump all ingredients together and stir until blended well.
Cover with a towel and lid (for weight) and let stand overnight.
DO NOT STIR OR KNEAD.
In the morning, prep 3 loaf pans by greasing well with shortening or butter. Pour batter direct from bowl into the loaf pans, dividing the dough evenly.
Bake immediately in pre-heated 350º oven for 30 minutes. Bread is done when golden brown and when tapped lightly gives a hollowed sound.
Remove from pans immediately and let cool on wire rack.
*If mixture looks too dry you can add extra water as needed.
**Options - Sprinkle sesame seeds or dried onion flakes to the top of the bread if desired.
Freeze baked bread (wrap well and place in freezer safe bag) when completely cooled for later use. Shelf/counter life of baked bread is 3-4 days maximum.

HOMESTEADER CORNBREAD

Homesteader Cornbread image

This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.

Provided by Patricia Terranova Bergstrom

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 50m

Yield 15

Number Of Ingredients 8

Ingredients

1 ½ cups cornmeal
2 ½ cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅔ cup white sugar
2 eggs
½ cup vegetable oil

Steps:

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.1 g, Cholesterol 28.1 mg, Fat 9.3 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 252.8 mg, Sugar 11 g

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