Yankee cornbread. Great northern beans and ham and cornbread with sugar. My Dad was from Arkansas and he liked black eyed peas and no sugar cornbread.Sugar? In cornbread?
CRISIS Breadmakers are completely unavailable
- Thread starter Dennis Olson
- Start date
Melodi
Disaster Cat
I like all forms of cornbread, I can make ex-pat Southerners very happy and also gladden the heart of Yankees who want corn-cakes with sugar or Californians who want it with honey and garden veg.
I need to go check our supplies because sadly they may be pretty low (we had to do a major purge last hear and it doesn't keep forever) there won't be any more 25 kilo bags here for some time, but I can probably have my house-mate pick up some "Polenta" (the fancy name for cornmeal in Ireland, so it sounds Italian rather than Famine Era Cattle Feed) to top up.
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thompson
Certa Bonum Certamen
One way to help with retard mold is add a small pinch of powdered Vitamin C to the ingredients while mixing. Ascorbic acid is a preservative commonly used in baking and other food production.
Melodi
Disaster Cat
A Southern Trick for bread mold is to put the bread in the fridge - it will make it stale so I don't do it right away, but after three days or so homemade bread tends to get a bit stale anyway and this vastly includes its shelf life.
With some hard, European style bread (like Italian bread) just letting it sit and get a bit dried out can also work for about a week, as long as the bread has some oil in it.
French bread does not, which is one reason the French tend to buy bread every day and have methods like "French Toast" or bread crumbs for using up the leftovers.
With some hard, European style bread (like Italian bread) just letting it sit and get a bit dried out can also work for about a week, as long as the bread has some oil in it.
French bread does not, which is one reason the French tend to buy bread every day and have methods like "French Toast" or bread crumbs for using up the leftovers.
Don't forget that old standby, bread pudding.
lonestar09
Veteran Member
Are people here still looking for bread machines?
Mary Contrary
Inactive
I always see them at Salvation Army or Goodwill, but at the moment these stores may be closed. When they open keep checking cuz they usually get them in. I've seen quite a few. For me i just do it by hand and it's easy. I used to own a bread machine, but stuck it in the barn now and prob has mouse poop in it. Who knows?
Mary Contrary
Inactive
I use regular white flour and add a cup of bran in it. Makes whole wheat bread. I dislike white bread. Large supermarkets have the bran in a box or the Mennonites have it too.
Mary Contrary
Inactive
I sometimes eat on the couch too. I never eat at the small kitchen table. My favorite is eating a bowl of crock pot soup In the TUB! I put the bowl on the edge of the tub and eat while i'm listening to the radio. I get two birds with one stone. No, really, i just sit in the tub to listen to the radio and eat cuz i'm bored.
Mary Contrary
Inactive
True. Sheep don't know it. The mennonite store here is loaded with foods. I just got a 20 lb bag of lentils and ordered a large bag of barley. Got enough rice coming out of my ears.
Mary Contrary
Inactive
I don't have an Amish store near me. I have a Mennonite store. They drive cars and i've seen them at Walmart at nite. wonder why they go shopping at night? I thought they went to bed early?
dioptase
Veteran Member
Unless you are employed outside the home (or, like Dennis, are severely constrained by countertop space), you should really look into the no-knead breads. Make the dough (10 minutes?), stick it in the fridge for 18-24 hrs, take it out and do a rise, bake it. (This is more or less from memory, but there are recipes all over the web. DH said that someone he used to know (he follows his fakebook, I gather) uses this method to make bread daily, even though he is employed in a high pressure tech job.)
As for making whole wheat bread... why use white flour and then add bran when you can just get whole wheat flour?
A good resource for whole grain bread (also muffins) that I used years ago was The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking: A Baking Book - Kindle edition by Robertson, Laurel, Flinders, Carol, Godfrey, Bronwen. Cookbooks, Food & Wine Kindle eBooks @ Amazon.com. . Those recipes were all from before the no-knead bread method, but one of these days I'm going to try one of those recipes as a no-knead, and see how it comes out. (I really liked one of the rye recipes, but I don't remember if it was the sour corn rye or the Petaluma rye. Her blueberry muffin recipe was very good too.)
As for making whole wheat bread... why use white flour and then add bran when you can just get whole wheat flour?
A good resource for whole grain bread (also muffins) that I used years ago was The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking: A Baking Book - Kindle edition by Robertson, Laurel, Flinders, Carol, Godfrey, Bronwen. Cookbooks, Food & Wine Kindle eBooks @ Amazon.com. . Those recipes were all from before the no-knead bread method, but one of these days I'm going to try one of those recipes as a no-knead, and see how it comes out. (I really liked one of the rye recipes, but I don't remember if it was the sour corn rye or the Petaluma rye. Her blueberry muffin recipe was very good too.)
Jaybird
Veteran Member
You seem rely self important. Hope that works out for you.
don't tell anybody
just say its caraway seeds
reminds of my grammas rice pudding
I said to her
'gramma the raisins in the rice pudding taste funny'
she said "I didn't put raisins in it"
just then one of the raisins flew away
I’ve been around but reading is difficult these days because of botched retina repair and nerve damage in right arm. I am a rolling mess these days but hanging on by the fingernails.
checking more often now because of the virus. Best place in the world to keep on top of serious stuff.
now is not a good time to start chewing your finger nails
Melodi
Disaster Cat
I do forget because while I like it (and we are drowning in eggs) Nightwolf hates the stuff.
Melodi
Disaster Cat
Oh I also used the original Laurel's Kitchen book (the big cookbook, I didn't have the bread specific one) when learning to bake bread, when I got married I realized that having learned to bake bread from late 1970s "commune" cookbooks (as Nightwolf calls them) I always made like 4 to 12 loaves at a time.
I had to learn to make smaller batches for a smaller household of people, not to mention bread bakers don't hold that much dough!
I do still have somewhere my Lehman's non-electric bread kneader which is what even small bakeries used as late as the 1970s (there's a photo in the Garden Way Bread book) that will do 10 loaf recipes but I am too short to use it on my lap as intended and to old to get back down on the floor with it.
But it is great when we have a Housefull of folks visiting, I put the teenagers in charge of turning it and get some really nice bread that way (and district them for a time) folks with kids at him might look into this as Lehmans is still doing on-line sales.
I had to learn to make smaller batches for a smaller household of people, not to mention bread bakers don't hold that much dough!
I do still have somewhere my Lehman's non-electric bread kneader which is what even small bakeries used as late as the 1970s (there's a photo in the Garden Way Bread book) that will do 10 loaf recipes but I am too short to use it on my lap as intended and to old to get back down on the floor with it.
But it is great when we have a Housefull of folks visiting, I put the teenagers in charge of turning it and get some really nice bread that way (and district them for a time) folks with kids at him might look into this as Lehmans is still doing on-line sales.
Lehman's - Products For Simple Living
Live simply with the Lehman's online store. We sell oil lamps, wood cook stoves & more. Non-electric tools & homesteading supplies since 1955.
www.lehmans.com
First, even if open, there wouldn’t be any NOW. Use some critical thinking. Second, try to make some on an 18” square bit of counter. That’s all I have.
Laurane
Canadian Loonie
I keep my Zoji on the floor in the wide hallway as it has such as short cord and I don't like stuff on my counters......once filled it doesn't need to be up top - you can see in the window. I watched a video (seem to do a lot of it these days - got to work on that rocket stove LOL) of a woman who likes to knead on her knees in the kitchen as the counter is too high - she doesn't use a mixer. Old tennis knees don't work well enough for that.
I have a smaller dark enameled dutch oven that I use in my Sun Oven for solar cooking, but haven't used it at high heat - it is not cast iron - how hot can I use it safely - up to 450deg as it is perfect size for the no-knead bread.
Used my Zoji and made a lovely loaf but it heated the bottom for too long/too high, that it went really hard for an inch, and that was only on medium heat, so will take the dough out and put it into a bread pan and bake as Rafter suggested. It did make a nice bread pudding though - DH was impressed by my culinary skills which seem to have narrowed over the years.
I have a smaller dark enameled dutch oven that I use in my Sun Oven for solar cooking, but haven't used it at high heat - it is not cast iron - how hot can I use it safely - up to 450deg as it is perfect size for the no-knead bread.
Used my Zoji and made a lovely loaf but it heated the bottom for too long/too high, that it went really hard for an inch, and that was only on medium heat, so will take the dough out and put it into a bread pan and bake as Rafter suggested. It did make a nice bread pudding though - DH was impressed by my culinary skills which seem to have narrowed over the years.
MinnesotaSmith
Membership Revoked
The solution to this was posted days ago. Mix a bottle of beer with 3 cups of self-rising flour, and bake. Results in a very passable substitute. Lay off self-imposed needless stress on Chinese-made/antique gizmo temporary unavailability.
pops88
Girls with Guns Member
I had to go back and search for it. There are several recipes if you internet search "quick bread beer" that are similar and with full instructions. If I had beer I'd make some.
Here's an easy one-
Quick and Easy Beer Bread Recipe - Food.com
This recipe was given to me by an Irish friend whom I met when we were living in Germany (the Irish and German factor explains the 'beer' ingredient).
www.food.com
3 cups plain flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt 325 ml beer, at room temperature (1 bottle, dark beer works best)
1/4 CUP SEEDS OR GRAINS OF CHOICE (OPTIONAL) sesame seeds, black sesame seeds, poppy seeds, sunflower seeds, etc
DIRECTIONS
Mix dry ingredients.
Add beer all at once (it foams a lot).
Stir until just mixed.
Put in a greased loaf pan. (Optional:
Sprinkle bottom of pan with seeds of choice after greasing; then place dough in pan and sprinkle once again).
Bake at 190oC (375oF) for 35-40 minutes.
Melodi
Disaster Cat
Soda bread (which that beer bread is a version, it can also be made with sour milk, buttermilk, and milk with a 1/2 tsp of vinegar in it) is great and is the preferred bread in Ireland.
When wheat flour finally became cheap enough for most people to eat in the 19th century there was no real tradition of bread eating here (except oatcakes and some potato versions). The Anglo-Irish and English land-lords had bread but most people only saw wheat in a communion wafer.
Then the costs went down about the same time baking soda was invented, and it was cheap and easy to get ahold of, also less tricky to use than yeast and so became the default bread for many generations.
A few places (like Waterford) had yeast bread traditions (brought in by a hungry ship's captain, the baker didn't know how to form loaves and made "funny lumps" called Blaas, you can still get them in Waterford) but mostly it was bakers that used yeast, the average housewife made soda bread.
The downside of soda bread is, it is great the first day but becomes crumbly and stale by the next day; this is no problem if you are feeding 12 children or using the bread crumbs for other dishes but it can be an issue if you like softer bread (or in places like Denver not rock hard ones).
So, beer bread/soda bread is an excellent alternative savory or sweet versions but it has some limitations to be aware of.
When wheat flour finally became cheap enough for most people to eat in the 19th century there was no real tradition of bread eating here (except oatcakes and some potato versions). The Anglo-Irish and English land-lords had bread but most people only saw wheat in a communion wafer.
Then the costs went down about the same time baking soda was invented, and it was cheap and easy to get ahold of, also less tricky to use than yeast and so became the default bread for many generations.
A few places (like Waterford) had yeast bread traditions (brought in by a hungry ship's captain, the baker didn't know how to form loaves and made "funny lumps" called Blaas, you can still get them in Waterford) but mostly it was bakers that used yeast, the average housewife made soda bread.
The downside of soda bread is, it is great the first day but becomes crumbly and stale by the next day; this is no problem if you are feeding 12 children or using the bread crumbs for other dishes but it can be an issue if you like softer bread (or in places like Denver not rock hard ones).
So, beer bread/soda bread is an excellent alternative savory or sweet versions but it has some limitations to be aware of.
Raggedyman
Res ipsa loquitur
there is N O T H I N G better than a cat head with a slice a fresh 'mater 'n sum salt is there CaryC?
Melodi
Disaster Cat
My breadmaker is just creaking along so I looked them up and over here there isn't a Panasonic to be found and most of what there is, is at stupid prices (at 400 pounds sterling Nightwolf can knead the bread on days I can't if my current machine totally dies).
I found a couple that might work, but while I don't mind one with the buttons in German (I have two German speakers in the house) I haven't decided yet if we really need it or not yet.
I also told housemate to get a cheap one if by some miracle this just happens to be a week for them at Aldi's or Lidle - not a big deal, but nice to have.
I found a couple that might work, but while I don't mind one with the buttons in German (I have two German speakers in the house) I haven't decided yet if we really need it or not yet.
I also told housemate to get a cheap one if by some miracle this just happens to be a week for them at Aldi's or Lidle - not a big deal, but nice to have.
What the hell is a “cat’s head?”
Melodi
Disaster Cat
Raggedyman
Res ipsa loquitur
bless your heart - you gotta be a YANKEE
a cathead is a HUGE biscuit - called catheads because they're big as a CATS HEAD
a cathead is a HUGE biscuit - called catheads because they're big as a CATS HEAD
Melodi
Disaster Cat
In 10 years in Mississippi in the 1970s, I never heard that one (or if I did I don't remember) but that you - any recipes?
Raggedyman
Res ipsa loquitur
could be the term "cathead" is a bit more South Eastern - Carolina's GA possibly Alabama . in common use here in WNC but come to think of it I don't recall hearing it in Florida at all
try this Mel . . .
Cathead Biscuits
This Old Fashioned Recipe for Cathead Biscuits is delicious.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: cathead biscuits
Servings: 8 biscuits
Ingredients
- 2 cups self-rising flour
- 1 to 2 tablespoons shortening at room temperature (Mama used lard and about the size of a walnut)
- 1 cup buttermilk
- 1/2 teaspoon salt Optional
- Work the shortening into the flour until it’s like coarse crumbs. (I use a spoon to do this). Add the buttermilk and stir until makes a ball in the bowl. You can either pinch off the dough or cut it with a biscuit cutter. I use a tin can because I like to make these biscuits good size like my mama’s biscuits.
- Grease or spray pan. Bake in preheated 400 degree oven for 15 to 20 minutes until brown on top.
- This recipe only makes 8 biscuits if you make them like I do.
You can also make them using all-purpose flour but you will need to add 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. You can brush melted butter on the tops once cooked or even before cooking if you like.
link: Cathead Biscuits - The Southern Lady Cooks - Old Fashioned Recipe
ETA:
I will tell you - there is NOTHING like a slice of fresh tomato and a pinch of salt on a fresh cathead
ETA II:
if you are a fan of biscuits burried under sausage and gravy these are your ticket. Raggedyann ONLY ALLOWS that on the table when the kids come up - talk about "bulk up quick" - that'll do it to ya.
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Melodi
Disaster Cat
Thanks, I've been teaching Nightwolf to make Biscuits and Gravy while I was under-the-weather this Winter, that recipe is similar to the one I use but I'm going to have to try this one as it is slightly different - I will need to get some lard or shortening though (and I suspect that is the secret).
Rebel_Yell
Senior Member
Don't forget the bacon.
CaryC
Has No Life - Lives on TB
LOL Its the size of the biscuit. Same size as a cat's head. As compared to those you are to whop on the counter, tiny things. A couple of those is all any normal human can eat. Whereas I eat a whole sleeve of the others with butter and some of that fancy white Kayro syrup. Just be sure to hold on to the plate when dragging a biscuit through, cuz you might sling it out onto the floor. And if it's those cat head home made biscuits you might consider nailing it down.
'Course some folks use Chocolate Gravy, or Red Eye, but I like the syrup. That is unless you use a double dollop of butter and a thick slice of sausage, on the way out the door.
Cutting biscuits out with a biscuit cutter. Who does that McD's, Hardee's, Raggetyman you're to cosmopolitan. Now a tin is a different story. Soup can is about right, and I think that is what they are made for.
And, naw it's not more southeastern, moved to MS in the 70's and it was called that then here in the NE part of the state, and my grandmother called them that in the 50's.
SouthernBreeze
Has No Life - Lives on TB
I use the same recipe, but omit the salt. I also spread a little bacon grease on the tops, before baking. My mom always used a soup can to cut hers out with, but I bought a large cookie cutter about the same size. My dad always called biscuits "puny" biscuits, unless they were cat heads, lol.
no1yuno
Contributing Member
I actually spent the money to get a Zojirushi several years ago. I decided that a bread machine would be a one time ever purchase for me so I should get the best. I love it!!!