Bread Recipes

Yorkshire Pudding:

In a mixing bowl beat eggs, add milk and beat together, then add flour and mix together. Season to taste.
In a preheated 450°F (230°C) oven, heat oil in muffin tins, 1/8 full until smoking hot.
Remove tin from oven and pour the batter into them 1/2 full. Then quickly return that back into the hot oven.
Cook until they rise and are a chestnut brown color

A British speciality made of a batter of eggs, flour and milk, which is traditionally baked in that fat of roast beef (drippings), for which it is the classic accompaniment
Batter does not have to be smooth, don't over mix.
Let batter rest for 10 to 15 minutes before cooking.
Traditionally beef dripping were used instead of oil.
It's important to keep a high heat on them so they rise.

Sift the top three ingredients together
Blend the next three until creamy, then add the eggs and bananas
Add the dry ingredients to this in three batches
Fold in nuts
Pour batter into a greased loaf pan and bake in a preheated 350°F oven for about 1 hour or until done

Don't over beat batter, does not have to be smooth
Test for doneness by sticking a toothpick or knife into bread, it should come out clean and dry
banana bread recipes for the most part are 'quick breads', that is leavened with baking powder
Quick breads (chemically leavened) which most banana bread recipes are, were not developed until the end of the 18th century. This took place in America, where pearlash was discovered. Pearlash is a refined form of potash, and it produces carbon dioxide gas in dough
Banana bread as we know it (a quick bread) could have been first made in North America during the 18th century when housewives discovered pearlash as a chemical leavening agent

Preheat oven to 400°F
Sift the first four ingredients. together
In a separate bowl beat eggs, then add the butter and milk, mix together.
Add the wet ingredients to the dry and quickly mix together, not to over mix
Pour batter into well greased muffin tins, 1/2 to 2/3 full and bake for about 20 mins. or until done

Sift the first 3 dry ingredients. together into a mixing bowl
Cut in the lard with a pastry blender, or your fingers until no lumps of lard appear when bowl is shaken. Should look like fine bread crumbs
Add the milk a little at a time, stirring with a fork or spoon until the dough forms a ball around it
(Using the drop method) Drop the dough onto a baking sheet and cook in a preheated 400°F oven for 10 to 15 mins.

To much milk, a sticky dough, hard to handle
Not enough milk, a stiff dough, it will crumble
You could also knead, roll out and cut the dough, but the drop method results in a better texture

Combine the cornmeal, cold water and salt
Place the boiling water in the top of a double boiler, stir the cornmeal mixture in gradually
Cook the mush over quick heat for 2 to 3 mins.
Steam, covered, over not in hot water 25 to 30 mins. Stirring frequently
Add the paprika, red pepper and cheese during the last 15 minutes of the cooking
Pour the mush into a loaf pan to cool. When firm, slice and sauté until crisp and browned
Serve

Polenta is a cornmeal porridge that is the traditional basic dish of northern Italy. (Both Venice and Lombardy claim to have invented it)
Cheese is sometimes cooked in, or sprinkle over the top
Can be serve in many ways, for example, plain, with butter and cheese, with Maple syrup, honey, molasses, milk, or cream, in a sauce or with tomato sauce, or even flavoured with vegetables, ham, or white truffle
It can also be made with milk (for desserts), stock, or with a mixture of wine and water
In Italy, the large-grained Bergamo and Verona varieties of maize, which take a long time to cook, are preferred for making polenta

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