KCC Recipes - Breads

Crawfish Cornbread

from Zoe Higgins (OK, I stole it from the Sweet Potato Queens!)

Ingredients

1 lb. crawfish tails
1 can cream style corn
1/2 onion
1/2 bell pepper
Green onions (to taste)
1 box Jiffy cornbread mix
2 cups cheddar cheese
2 eggs
1 stick melted butter
1 tsp. baking soda
1 tsp. salt
2 or 3 hot peppers

Directions: Mix all ingredients together and pour into casserole dish. Bake @ 350 for 45 minutes. Fix as much as you can handle! This is a great recipe. It's sure to win over your guests with something different! Prep time: 10 minutes Serves 8.

Pineapple Cheese Bread

from Zoe Higgins courtesy of Paula Deen

Ingredients

2 cups self-rising flour
3/4 cup sugar
1 cup canned crushed pineapple with juice
2 eggs
2 tablespoons vegetable oil
3/4 cup grated sharp cheddar cheese
1/2 cup chopped walnuts
1/2 teaspoon pineapple extract

Preheat oven to 350 degrees F. Using a large mixing bowl, sift the flour and sugar and mix together. In a separate bowl, mix the pineapple, eggs, oil, and add to the flour mixture, mix well. Fold in the cheese, nuts, and pineapple extract. Pour mixture into a greased 9 by 3-inch loaf pan. Bake for 1 hour. Cool and turn out bread from pan. Allow to cool completely before slicing.

Gorilla Bread

from Zoe Higgins - a Sweet Potato Queens recipe

Ingredients

2 10 count cans of biscuits
1 block of cream cheese- cut it into 20 cubes
1 cup of brown sugar
1 stick of butter chopped pecans

Melt together the brown sugar and butter. Flatten each individual biscuit out and place one cube of cream cheese inside of it. Wrap the biscuit around the cream cheese. Toss it in the bottom of a tube pan. Do this for the first 10 biscuits then pour some of the butter/ brown sugar stuff over the first layer of biscuits and sprinkle with pecans. Do the rest of the biscuits and pour over the remaining brown sugar/ butter and more nuts. Bake at 350 degrees for about an hour. It's like a great big ol' sticky bun!!!!! Delicious!

No Knead Bread

from Betty Garber

Ingredients

3 cups all-purpose or bread flour, more later for dusting
¼ teaspoon instant yeast (the granular yeast)
¼ teaspoons salt
Cornmeal or wheat bran as needed

In a large bowl combine flour, yeast and salt. Add -1 5/8- cups of water, and stir until blended; dough will be shaggy and sticky. Cover the bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 º. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface, and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice, or 4 times if you feel like it. Loosely cover with the plastic wrap and let rest for 15 minutes. Using just enough flour to keep the dough from sticking to work surface or fingers shape into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran, or cornmeal. Cover with another towel and let rise for about 2 hours. When it is ready dough will be double in size and will not readily spring back when poked with a finger. At least ½ hour before the dough is ready, heat oven to 450º. Put a 6 to 8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic in) the oven as it heats. When the dough is ready carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up: it may look like a mess, but that is OK. Shake the pan once or twice if dough is unevenly distributed: it will straighten out as it bakes. Cover with lid and bake 30 minutes. Remove the lid and bake another 15 or 30 minutes until loaf is beautifully browned. Cool on rack.

Make this bread dough before you retire at night. The flour and yeast will work at becoming bread dough while you sleep. After Breakfast you can shape the loaf and bake it. Remember it needs to work 12 to 18 hours and then raise for 2 hours before baking. It could not be more simple, or delicious!