Sweet Jalapeño Corn Bread

                                                

You’ll need:

2/3 cup softened butter

1 brown sugar

3 eggs (room temperature)

1 2/3 cups milk (room temperature)

2 1/4 cups all-purpose flour

1 cup cornmeal

4 1/2 teaspoons baking powder

1 teaspoon salt
2 Jalapeños (dices

How to:

1. Mix softened butter, sugar, eggs, and milk. In a separate bowl sift (or whisk) flour, cornmeal, baking powder and salt together. Combined half of the mixture; when smooth, mix in the other half. Add diced Jalapenos. Remove all seeds and white membrane from Jalapeños.

2. Pour into a greased muffin pan filling 2/3 of the cup. Bake at 400 degrees F for 15 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Fresh Bread 

NO BREAD MACHINE!

Bread

Yeast - 2 ¼ tsp.

Sugar - 6 tbsp.

Salt – 1 tbsp.

Shortening (Butter flavored) -6 tbsp.

Water - 2 cps.

Milk – ¾ cp.

Bread flour – (At least) 7 cps.

1.       Mix together yeast in ¼ of water (warm) and 1tsp of sugar (out of the 6 tsps.)

2.       In a sauce pan add water and milk. Heat until the edge of the pot foams slightly. Remove from heat and add shortening, sugar, and salt. Let cool until lukewarm then mix in yeast

3.       Add in flour until firm enough to hand need.

4.       Put in greased bowl till it doubles in size

5.       Punch down

6.       Put in loaf pan till double in size.

7.       Bake 30 minutes at 375 degrees