Category: Bread

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Traditional Authentic French Brioche

This authentic French brioche is a traditional bread that’s so rich, you’ll be tempted to eat it just the way it is but it’s great for anything that needs bread!

Authentic French Brioche

Authentic French Brioche

Print Recipe Pin Recipe
Course Bread
Cuisine French
Servings 16 servings
Calories 200 kcal

Ingredients
  

  • ¼ cup water
  • 2 tbsp sugar
  • 1½ tsp dry active yeast
  • 2½ cups all-purpose flour, divided
  • ¾ tsp salt
  • 4 eggs, room temperature
  • 1 tbsp white vinegar
  • 1 cup cold butter (8 ounces or 2 sticks)

Instructions
 

  • In a small microwave-safe bowl, mix the water and sugar. Heat in microwave to a temperature of between 110℉ - 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
  • Dissolve yeast in milk mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
  • In the meantime, add 1½ cups flour and salt to the bowl of a stand mixer fitted with the flat beater paddle and whisk together with a fork.
  • When yeast is proofed, add eggs, vinegar and yeast mixture to the flour mixture. Blend with the mixer until smooth.
  • Cover the bowl and let it sit for 45 minutes.  Because of the thinness of the batter, there will not be much change in the batter, although it should develop some bubbles.
  • Add the remaining cup of flour and beat for 8-10 minutes until the dough clears the side of the bowl and is shiny and elastic.  
  • Place a pastry mat or sprinkle some flour on your work surface.  Pound the butter with the side of a rolling pin until it forms a cohesive rectangle about ¼“ thick.  Fold the butter over as you’re working it so it will become pliable without becoming too warm or soft.
  • Add the butter to the dough and beat it until it’s fully incorporated.  
  • Cover the dough and let it rise for 1 hour.  It will still be very soft at this point.  Turn it out onto your pastry mat or lightly floured work surface and use a pastry knife to turn it over several times.
  • Place the dough in a greased bowl and cover it.  Refrigerate dough for a minimum of 4 hours or up to 16 hours.
  • Place the dough into a loaf pan or form it into a more traditional shape, such as a round or braided loaf.  If you choose to shape the dough, work quickly so the dough doesn’t become warm and sticky.  Place shaped dough into a brioche pan or round casserole dish.
  • Allow to rise for 2½ to 3 hours or until it’s doubled in size and crowning over the top of the pan.
  • Preheat oven to 375℉.  If a shiny crust is desired, brush with some egg wash.
  • Bake for 45-50 minutes until it is golden brown and has an internal temperature of 190℉.  
  • Remove the brioche from the oven and allow it to cool for 10 minutes before turning it out of the pan.  Allow bread to cool completely before slicing it.
  • Hack: Pastry knives (also referred to as bowl scrapers or pastry bench scrappers) can be stainless steel or plastic and cost as little as $1.00. If you don’t have one on hand, you can use a sturdy spatula, cake/pie server or butter knife. If you must know the truth, I use a plastic drywall mudding tool as a pastry knife.
  • Hack: Use flour sparingly when pounding/kneading.  Too much flour may cause your finished product to be dry.  
  • Hack: For better rising, put the covered dough in a sunny spot in your house.  I’m not sure this is necessary in warmer climates but it sure helps here in cold New England! 
  • Hack: On the final rise, gauge the readiness of the dough by pressing your finger gently on the top.  If it bounces right back, it’s not proofed enough.  Your fingerprint should remain after you take your finger away, however, if your dough falls to any degree after removing your finger, it’s over-proofed and will probably fall in the oven.
  • Hack: Bread can be sliced and then frozen or refrigerated for longer storage. You can “refresh” the bread by warming it briefly in the microwave or toasting it before use.
  • Hack:  If the bread stales before you’ve finished eating it, run it between your fingers (or use a food processor) to turn it into bread crumbs. Seal it in a bag or container and store it in the freezer for future use.
  • Hack:  This recipe can be turned into sandwich rolls if preferred. After the first rise, separate the dough into 8 pieces and form it into rolls. Place each roll into a 5” pastry circle and allow to rise until double, about 30 minutes.  Bake for about 20 minutes.
Keyword authentic, bread, brioche, butter bread, dough, egg bread, French, freshly baked, homemade, pastry, rich, white, yeast

Did you ever wonder about the science behind how yeast makes your bread rise?  Check out the facts here!

Suggestion:  Toast up a slice of this rich bread and spread on some old-fashioned apple butter for a delicious treat!

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100% Whole Wheat Sandwich Bread

This 100% whole wheat sandwich bread is a classic meal staple made from basic kitchen ingredients. There’s nothing like freshly baked bread to make it all better!

100% Whole Wheat Sandwich Bread

100% Whole Wheat Sandwich Bread

Print Recipe Pin Recipe
Course Bread
Servings 1 slice
Calories 125 kcal

Ingredients
  

  • 2 tbsp orange juice
  • 1¼ cups milk
  • 4 tbsp butter (½ stick, 2 ounces)
  • 3 tbsp sugar
  • 2½ tbsp dry active yeast
  • 3 cups whole wheat flour
  • ¾ cup potato flakes
  • 1¼ tsp salt

Instructions
 

  • In a small microwave-safe bowl, mix orange juice, milk, butter and sugar.  Heat in microwave to a temperature of between 110℉ - 115℉.  This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
  • Dissolve yeast in milk mixture and set aside for 7 minutes to proof.  It should “bloom” or form a foam on top.
  • In the meantime, measure flour, potato flakes and salt into the bowl of a stand mixer fitted with a dough hook.
  • When the yeast is proofed, add it to the flour mixture and mix on low until the dough forms a ball and no longer sticks to the side of the bowl, 3-4 minutes.  If you prefer, the dough can also be kneaded by hand for 10-12 minutes.
  • Transfer dough to a lightly greased bowl, cover and allow to rise until it’s nearly doubled in size, 1 to 2 hours.
  • Form the dough into a rectangle and place it into a lightly greased 8½” x 4½” loaf pan.  
  • Cover with a towel or plastic wrap and allow it to rise for 30 minutes.  Uncover the dough and continue to rise until the dough slightly crowns over the top of the pan, about 30-90 minutes. 
  • Preheat oven to 350℉.
  • Bake until golden brown, about 35 minutes.  Bread should sound hollow when you tap on the crust and have an internal temperature of 190℉. 
  • Remove immediately from the pan to a cooling rack.  Brush the top, sides and bottom with melted butter.  Allow to cool completely before slicing.
  • Hack:  Bread can be sliced and then frozen or refrigerated for longer storage.  You can “refresh” the bread by warming it briefly in the microwave or toasting it before use.
  • Hack:  If the bread stales before you’ve finished eating it, run it between your fingers (or use a food processor) to turn it into bread crumbs.   Seal in a bag or container and store in the freezer for future use.
  • Hack:  This recipe can be turned into sandwich rolls if preferred.  After the first rise, separate the dough into 8 pieces and form it into rolls.  Allow to rise until double, about 30 minutes.
  • Hack:  To tell if the bread is proofed enough to bake, press your finger gently to the dough.  If the indent remains momentarily, then it’s ready.  If the indent immediately pops back up, it’s not ready yet. If the indent sinks lower and remains, it’s over-proofed.
Keyword bread, freshly baked, healthy, homemade, sandwich, whole wheat

Did you ever wonder about the science behind how yeast makes your bread rise?  Check out the facts here!

Suggestion: Use this bread to make a sandwich with some fresh cucumber sandwich spread!

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Easy Homemade English Muffins

Sure, you can pick up a package at the store but these easy homemade English muffins are super fresh and tasty with some jam or chutney!

Easy Homemade English Muffins

Easy Homemade English Muffins

Print Recipe Pin Recipe
Course Bread
Servings 1 muffin
Calories 179 kcal

Ingredients
  

Starter:

  • ¾ cup water
  • ⅛ tsp yeast
  • ¼ tsp sugar
  • 1½ cup all-purpose flour

English Muffin Dough:

  • ¾ cup milk
  • 2 tbsp butter
  • 2 tbsp sugar
  • 1 tsp yeast
  • 1¾ cups all-purpose four
  • 2 tbsp cornstarch
  • 1 tsp salt
  • 2 tsp baking powder

Instructions
 

Starter:

  • In a small microwave-safe bowl, mix water and sugar.  Heat in microwave to a temperature of between 110℉ - 115℉.  This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
  • Dissolve yeast in water mixture and set aside for 7 minutes to proof.  Normally, I would look for a foam to form on the top but in this case, because of the small amount of yeast, the blooming will not be obvious.
  • Mix the flour with the yeast mixture.  Cover and leave it at room temperature for at least 4 hours or up to 16 hours.  It will be fluffy and full of bubbles.

English Muffins:

  • In a small microwave-safe bowl, mix milk, butter and sugar.  Heat in microwave to a temperature of between 110℉ - 115℉.  This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
  • Dissolve yeast in milk mixture and set aside for 7 minutes to proof.  It should “bloom” or form a foam on top.
  • In the bowl of a stand mixer, place the flour, cornstarch, salt and baking powder.  Add starter and bloomed yeast mixture.  Beat on low speed for 8 minutes.
  • Cover and let rise for 1½ hours.
  • Preheat a skillet to 325℉. Place English muffin rings (I used silicone egg rings) on the skillet and spray lightly with cooking spray.  Pour ¼ cup of batter into each ring and “swish” it around a bit to spread it out.
  • Cook undisturbed for 10-15 minutes until a skin forms on the upper side of the muffin.  Remove the ring, flip the muffins and cook for another 5-7 minutes or until the internal temperature reaches 200℉.
  • Transfer muffins to a rack and allow to cool completely.  For the best flavor, store in a tightly covered container or plastic bag overnight before eating.  
  • Hack:  If you prefer to bake these in the oven, reduce the initial rising time to one hour.  Place rings on a baking sheet and coat lightly with cooking spray.  Pour ¼ cup of batter into each ring, cover and let rise for an additional hour.  Bake in a preheated 350℉ oven for 25 minutes or to an internal temp of 200℉.
  • Hack: If you don’t have rings, you can make these without them.  The edges will not be as well-defined but they will still taste great!
  • Hack:  Store English muffins at room temperature for 1-2 days, in the refrigerator for up to 4 days or in the freezer for up to 8 weeks.
Keyword bread, breakfast, easy, english muffin, fried, homemade, sandwich, simple, skillet, toast, yeast

 

While the origin of the English muffin is uncertain, the name is strictly American.  The British version is known as a “crumpet”.  Check out some more fun facts here!

Suggestion:  Serve these with some old-fashioned apple butter or fig chutney!

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Super Easy Peanut Butter Bread

This super simple and easy peanut butter bread is a fresh take on a depression-era staple. It’s perfect for breakfast, snack time or anytime!

Easy Peanut Butter Bread

Easy Peanut Butter Bread

Print Recipe Pin Recipe
Course Bread, Snack
Servings 8
Calories 475 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 cup peanut butter
  • 1 egg, room temperature
  • ¾ cup sugar
  • 1 cup applesauce
  • ½ cup milk, room temperature
  • ½ tsp baking soda

Instructions
 

  • Preheat oven to 350℉. Coat a standard loaf pan with cooking spray.
  • Whisk together flour, salt and baking powder.  
  • Add peanut butter to the flour mixture.  Use your hands to blend the components together to form a crumble texture.
  • In the bowl of a stand mixer, beat the egg and sugar on high until pale.  
  • Turn the mixer to medium speed and add applesauce and milk to the egg mixture. Stir in baking soda.
  • Add the wet ingredients to the dry ingredients. Stir just until combined.  The batter may be lumpy.
  • Pour mixture into loaf pan and bake until the internal temperature reaches 200℉ or until a toothpick inserted in middle comes out clean, 60-70 minutes.)
  • Let the cake rest on a cooling rack for 5 minutes and then turn it out of the pan.
  • Allow to cool completely before slicing.
  • Hack: Do not use natural or organic peanut butter in the recipe. The emulsifiers contained in shelf-stable peanut butter are necessary for the success of this bread!
Keyword baking soda, breakfast, brunch, buffet, classic, easy, oven baked, peanut butter, quick bread, snack, traditional, vegetarian

Did you know? While many worry about the fat and calorie content of peanut butter, studies show that its nutritional profile can be a valuable part of a healthy eating plan!

Suggestion:  These old-fashioned peanut butter cookies are another classic recipe made from the classic staple!

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Gourmet Veggie Bagel

 

Gourmet Veggie Bagel
Gourmet Veggie Bagel

Gourmet Veggie Bagel

 

1½ cups warm water (110℉)

1 tbsp brown sugar

1 tbsp dry active yeast

½ cup dehydrated mixed vegetables

4 cups flour

2 tsp salt

 

Water bath:

2 quarts water

2 tbsp brown sugar

1 tbsp white sugar

 

Dissolve brown sugar and yeast in warm water.  Set aside for 7 minutes until yeast blooms (forms a foam on top).

Place dried vegetables in a mini chopper or blender.  Pulse a few times to break up any large pieces.  Place vegetables, flour and salt in the bowl of a stand mixer fitted with a dough hook.

When yeast has bloomed, add it to the four mixture.  Knead on medium-low speed for 10 minutes or until dough begins to make a slapping sound against the side of the bowl.  Move dough to a greased bowl, cover and let rise for 90 minutes or until it has doubled.

Remove the dough from the bowl and shape it into 8 balls.  Cover and let it rest for 30 minutes.

While the dough is resting bring water to a rolling boil in a wide diameter pan.  Add brown sugar and white sugar.

Preheat oven to 425℉.

Use your finger to poke a hole in the middle of each dough ball and gently stretch so that hole is 2” in diameter and the bagel itself is 4” in diameter.  Place each bagel on a lightly greased surface or parchment paper.

Lower bagels into boiling water using a slotted spoon, being careful not to crowd them.  Simmer gently for 2 minutes, then carefully flip them over and simmer for another minute.  Remove with the slotted spoon and move to a lightly greased or parchment paper-lined baking sheet.  Repeat with remaining bagels.

Bake bagels for 20-25 minutes or until golden brown and has an internal temp of 190℉.  Flip bagels after 15 minutes.

 

Yield: 8 bagels, 230 calories per bagel

Hack: Bagels can be stored at room temperature for 3-4 days or frozen for up to 6 months.

 

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Oatmeal Honey Sandwich Rolls

 

Oatmeal Honey Sandwich Rolls

Oatmeal Honey Sandwich Rolls

 

1¼ cups boiling water

½ cup old-fashioned rolled oats

¼ cup honey

2 tbsp butter

1 tbsp dry active yeast

1½ tsp salt

½ tsp cinnamon

¾ cup whole wheat flour

2 cups all-purpose flour

 

In a medium-sized mixing bowl, combine water, oats, honey and butter. Allow to soak until the temperature reaches 115℉. Stir in yeast and let it sit for 7 minutes. It should “bloom” or form a foam on top.

Mix flours, salt and cinnamon in the bowl of a stand mixer. Add oatmeal mixture. Using a dough hook attachment, mix on medium speed for 5-7 minutes or until the dough clears the side of the bowl and forms a dough. Alternately, the dough can be mixed and kneaded by hand for about 10 minutes.

Turn dough into a lightly greased bowl and cover with a towel or plastic wrap. Allow to rise for 1 hour or until doubled in size.

Preheat oven to 350℉

Turn dough onto a greased surface and separate into 8 pieces. Shape into 8 rolls and place on a baking sheet. Cover with lightly greased plastic wrap or waxed paper and allow to rise for approximately 30 minutes. To tell if bread is proofed enough to bake, press your finger gently to the dough. If indent remains momentarily, then it’s ready. If indent immediately pops back up, it’s not ready yet. If the indent sinks lower and remains, it’s over-proofed.

Bake rolls for about 20 minutes or until golden brown and registers an internal temperature of 190℉.

Allow to cool completely before slicing or storing.

 

8 servings, 210 calories per serving

Hack: Sandwich rolls can be refrigerated for up to 5 days or frozen for up to 3 months to preserve freshness. You can “refresh” the bread by warming it briefly in the microwave or toasting it before use.

Hack: If the bread stales before you’ve finished eating it, run it between your fingers (or use a food processor) to turn it into bread crumbs. Seal in bag or container and store in the freezer for future use.

 

 

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Authentic Indian Flatbread Naan

Try this Indian flatbread naan to make individual pizzas or as a great side dish! It’s easy to make and the dough lasts in your fridge for up to 3 days!

Indian Flatbread Naan

Indian Flatbread Naan

Print Recipe Pin Recipe
Course Bread, Side Dish
Cuisine Indian
Servings 4
Calories 360 kcal

Ingredients
  

  • 1½ cups warm water
  • 1 tsp sugar
  • 2 tsp yeast
  • 3¼ cups flour
  • 2 tsp salt
  • Cornmeal for dusting
  • oil or butter for brushing (optional)

Instructions
 

  • In a small microwave-safe bowl, mix water and sugar. Heat in microwave to a temperature of between 110℉ - 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
  • Dissolve yeast in the warm water and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
  • In the meantime, add flour and salt to the bowl of a stand mixer and whisk together with a fork.
  • Fit stand mixer with a dough hook. 
  • When the yeast has proofed, add it to the flour mixture and mix on low speed until all ingredients are well incorporated. This can also be mixed by hand.
  • Transfer dough to a storage bowl and cover.*  Note: This will not have the consistency of regular bread dough.  It will be thinner and will easily and quickly mold to the shape of the bowl.
  • Let the dough rise until it has peaked and then begins to fall.  This will take at least 2 hours but can take longer depending on the room temperature.  The dough can be left at room temperature for up to 5 hours without any ill effects.
  • Transfer the bowl of dough to the refrigerator and chill for at least 3 hours or up to 36 hours.
  • Remove from the refrigerator and cut off ¼ of the dough.  Return the rest to the refrigerator.
  • Preheat oven to 450℉.
  • Sprinkle a small amount of cornmeal onto a piece of parchment paper.  Shape dough into a ball and, using a rolling pin and your hands, roll dough into an 8” circle on parchment paper or a silicone mat.  Use oil or cooking spray if the dough is too sticky to handle.
  • Transfer the rolled dough, on the parchment paper/mat, to a cooking sheet and put it in the oven.
  • Bake for 6-8 minutes or until browned around the edges.
  • Remove from the oven and brush with melted butter, if desired.
  • Repeat with the remaining dough to make 3 more naans or leave the dough in the refrigerator for up to 3 days to make as needed.
  • Can be served warm or at room temperature.
  • *The cover on the bowl should not be airtight as the gasses will need to escape. This can be achieved by using a vented container or simply laying the cover on top of the bowl without sealing.
  • Hack:  Cooked bread will remain fresh for 3-4 days at room temperature or up to 2 weeks in the fridge.  Alternatively, it can be frozen for up to 3 months.
  • Hack:  Naan dough will keep for up to 3 days in the refrigerator.
  • Hack:  Naan bread can be used as a side for saucy meals, soups or stews.  It can be used for fillings in a similar fashion as tortillas or wraps.  Flatbread pizzas are also a popular item!
Keyword bread, easy, flatbread, Indian cuisine, pita bread, vegan, vegetarian

Did you ever wonder about the science behind how yeast makes your bread rise?  Check out the facts here!

Suggestion: Use this bread to make a Chicken Pesto Naan Pizza or Spinach Feta Pizza For One!  Try serving it with easy cheesy buffalo chicken dip!

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Italian Herb Focaccia Bread

Italian herb focaccia bread is an Italian classic with many uses. It can be served with easy homemade bruschetta as an appetizer, made into sandwiches or as a side to pasta!

Italian Herb Focaccia Bread

Italian Herb Focaccia Bread

Print Recipe Pin Recipe
Course Appetizer, Bread
Servings 12
Calories 185 kcal

Ingredients
  

  • 7 tbsp olive oil, divided
  • 2 garlic cloves, minced (2 tsp)
  • 1 tbsp dried Italian seasoning
  • 1½ cups water
  • 2 tbsp sugar
  • 1 tbsp dry active yeast
  • 3½ cups flour
  • 1¼ tsp salt

Instructions
 

  • In a small bowl, mix 2 tbsp olive oil, garlic and Italian seasoning. Set aside.
  • Drizzle 2 tbsp olive oil over the bottom of a 9” x 13” pan.
  • In a small microwave-safe bowl, mix water, sugar and 3 tbsp olive oil. Heat in microwave to a temperature of between 110℉ – 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature. 
  • Dissolve yeast in the water mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
  • In the meantime, add flour and salt to the bowl of a stand mixer and whisk together with a fork. When the yeast mixture is proofed, add to flour and mix on high speed for 30 seconds.
  • Scoop batter into prepared pan, cover and let rise for 60 minutes.
  • Preheat the oven to 375℉.
  • Use your fingers to dimple the surface of the bread. Use your fingers or a pastry brush to drizzle and spread the garlic/herb/olive oil mixture over the surface of the batter. Use more olive oil, if necessary, to ensure that the top is completely coated.
  • Bake in a preheated oven for 25-30 minutes, until golden brown. Cool for 5 minutes then turn out bread onto a wire rack.
  • Serve warm or at room temperature.
  • Hack: Tightly covered leftovers will remain fresh at room temperature for 2 days or in the refrigerator for 1 week. Alternatively, they can be frozen for up to 3 months.
Keyword appetizer, bread, easy, flatbread, focaccia, hors d'oeuvres, pita bread, pizza, side dish, vegan, vegetarian, yeast

Did you know?  Focaccia is the “original” pizza crust!  Check out some fun facts here!

Suggestion:  I love focaccia bread with bean recipes like this slow cooker pork and beans!

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The Very Best Homemade Scones

I’ve included a few variations on these, the best homemade scones out there. I would love to know:  What’s your favorite scone flavor?

Best Homemade Scones

Best Homemade Scones

(Courtesy: Arty Garland)
Print Recipe Pin Recipe
Course afternoon tea, Breakfast, Snack
Servings 1 scone
Calories 110 kcal

Ingredients
  

  • 1¾ cups flour
  • 3 tbsp sugar
  • 2½ tsp baking powder
  • ½ tsp salt
  • ⅓ cold butter
  • 1 egg
  • 4 - 6 tbsp half-and-half
  • 1 beaten egg for brushing (optional)
  • Coarse sugar (optional)

Instructions
 

  • Preheat the oven to 400℉.
  • Whisk together flour, sugar, baking powder and salt.
  • Cut in butter with a fork or pastry blender until the dough resembles fine crumbs.
  • Stir in egg and just enough half-and-half to allow the dough to hold together.
  • Turn dough onto a lightly floured surface or pastry mat and knead lightly 10 times.
  • Place dough on an ungreased baking sheet and pat or roll into 2 circles, each ½“ thick.
  • Use a sharp knife to cut each circle into 8 triangles and separate triangles slightly. If desired, brush tops with beaten egg and sprinkle with coarse sugar.
  • Bake until golden brown, 10 - 12 minutes. Remove immediately from the baking pan to a cooling rack.
  • Serve warm or at room temperature.
  • Variations:
    - Add 1½ cups shredded cheddar cheese, 4 slices cooked, crumbled bacon and ½ cup minced jalapeno pepper (2-3 peppers) to the dough before kneading.
    - Mix heaping ¼ cup of peanut butter and 1 cup of chocolate chips into the dough before kneading.
    - Gently fold in 1 cup of raspberries into the dough while kneading. Top with Nutella after removing it from the oven.
    - Cut half-and-half to 3 tbsp and mix 5 tbsp (2.5 oz) softened cream cheese. Gently fold in 1½ cups of blueberries while kneading.
    - Glaze: Mix ¼ cup confectioners sugar and 1½ tbsp half-and-half. Drizzle over scones while still warm.
  • Hack: Scones can be stored at room temperature for 3 days or wrapped and frozen for up to 3 months.
Keyword afternoon tea, bacon, biscuits, blueberry, breakfast, brunch, cheese, chocolate chips, cream cheese, hazelnut spread, jalapeno, Nutella, peanut butter, raspberries, raspberry, scone

Did you know?  While the scone is most often associated with British Afternoon Tea, they were originally a Scottish treat.  They officially came to the tea table around 1840, thanks to Anna, the Duchess of Bedford.

Suggestion:  If you love scones, try these lemon barley scones by Lily Rose Kindergarten Cook!

 

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Cheddar Cheese Jalapeno Cornbread

Cheddar cheese jalapeno cornbread is a slightly sweet quick bread with a hint of spice. I love to serve it with baked beans!

Cheddar Cheese Jalapeno Cornbread

Cheddar Cheese Jalapeno Cornbread

Print Recipe Pin Recipe
Course Bread, side
Servings 9
Calories 250 kcal

Ingredients
  

  • 1 cup flour
  • 1 cup yellow cornmeal
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • ¼ cup maple syrup or honey
  • 4 tbsp butter, melted
  • 2 large eggs
  • 1 cup shredded cheddar cheese (4 oz.)
  • 1 cup jalapeno pepper. minced

Instructions
 

  • Preheat the oven to 425℉.  Coat a 9x9 baking pan with cooking spray.
  • In a medium-sized mixing bowl, whisk together flour, cornmeal, baking powder and salt until combined.
  • In a small bowl, whisk together milk, maple syrup, butter and eggs.  Add to flour mixture and mix until just moistened.
  • Add shredded cheese and jalapeno to the cornbread mixture and stir just until combined.
  • Pour batter into the prepared pan and bake for 20-25 minutes, until lightly browned and a toothpick inserted in the center comes out clean.
  • Allow to cool slightly before cutting.
  • Hack:  For a smoother, less granular texture, mix cornmeal and milk.  Cover and allow to soak in the refrigerator for several hours or overnight.
  • Hack:  Store cornbread tightly covered at room temperature for up to 2 days or freeze individually wrapped slices for up to 3 months.
Keyword bread, cheddar cheese, cheese, corn bread, cornbread, jalapeno, pepper, quick bread, spicy

Did you know?  Jalapeno peppers contain capsaicin which has many health benefits!

Suggestion: This cornbread pairs nicely with homemade barbeque beans.  Use leftover cornbread to make featherbed eggs.

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