Breads

English Muffin Raisin Bread

Ingredients:
2 pkgs. dry active yeast
5-3/4 cups flour, divided
1 Tbsp. sugar
cornmeal for sprinkling
1/4 tsp. baking soda
2 cups milk
2 tsp. salt
1/2 cup water
2 tsp. cinnamon
1/2 cup raisins

Directions:

• Grease two bread pans thoroughly (do not use glass).
• Sprinkle the pans generously with corn meal.
• Combine 3 cups of the flour, yeast, sugar, salt and baking soda in a large bowl. 
• Heat milk and water together until warm (120° to 130°). 
• Add this milk and water mixture to the dry ingredients and beat well. 
• Add the cinnamon and raisins to the mixture and mix thoroughly. 
• Stir in additional flour, up to the other 2-3/4 cups, to make a stuff batter
• Spread this stiff batter into the two prepared bread pans.
• Sprinkle the tops of the batter with corn meal. 
• Cover and let rise in a warm place for 45 minutes (if using rapid rise yeast time will be shorter). 
• Bake at 400° F. for 25 minutes. 
• Remove from pans immediately and cool on a wire rack.

Incredible Cornbread

Ingredients:

1-1/2 cups Hodgson Mill stone-ground cornmeal
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups low fat unflavored yogurt
1 egg. beaten
2 tsp. canola oil
oven spray

Directions:

• Preheat oven to 400° F.
• Mix the dry ingredients thoroughly in one bowl. 
• In a separate bowl, beat the egg, then mix in the yogurt. 
• Stir in the dry ingredients just until mixed. 
• Pour batter into a sprayed 9" heavy-weight pie pan. 
• Bake for about 25 minutes or until top is golden brown. 
• Let cool on a rack for 10 minutes and serve hot.

Note:  Regular corn meal will not work well in this recipe.


Sweet Potato Biscuits

Ingredients:
1 cup leftover mashed sweet potatoes
Low-fat Bisquick

Directions:

• Preheat oven as per directions on the box of Bisquick.
• Take mashed sweet potatoes and add enough Bisquick to make a "normal" soft biscuit dough.
• (Follow directions on the Bisquick box for kneading and baking).
• You can use a biscuit cutter or make drop biscuits, and they'll be good either way.