This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes (a leaf, tree, or wheat stalk), or the slits can be cut to form a lattice, making the bread easy to pull apart.
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 teaspoon active dry yeast
- 4 cups all-purpose flour
- 1/2 tablespoon dried basil
- 1/2 tablespoon ground savory
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried rosemary
- 2 tablespoons sea salt
- 4 tablespoons olive oil
- 2 tablespoons cornmeal
- 1Pour water into a large bowl. Sprinkle yeast into water, and let it stand undisturbed until dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended. Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.
- 2Turn the dough out onto a lightly floured surface, and knead until smooth and elastic. Form into a ball, and place into an oiled bowl. Flip the dough to coat the surface. Cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour.
- 3Punch dough down, and divide in half. Shape into an irregular ovals, about 1 1/2 inch thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to pans. Brush each loaf with olive oil, and sprinkle the remaining herbs on top. Make several slashes in the bread, cutting through the dough with a knife. Cover the loaves with clean dishtowels. Let rise again until the dough begins to rise again, about 20 minutes.
- 4Place baking sheets into a preheated 450 degree F (220 degree C) oven. Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door. Bake until golden, about 20 minutes.
Pumpkin Bread, a tried and true recipe. I usually make it without the raisins and walnuts, and I get tons of compliments!
This recipe is for the bread machine. It is similar to homemade grandmother's sweet bread.
This cornbread is considered a favorite in our family. It was given to me by my mother-in-law. It is a very thick and hearty cornbread and goes well with most anything. You can also add tomatoes and ground beef.
THIS IS NOT AN EASY BREAD TO MAKE! It is tricky, but worth the effort for one who loves that very different, pungent smell of salt-rising bread. The cornmeal used for the starter must contain the inner germ of the corn and a constant warm temperature must be maintained.
You can either bake this bread or fry it. For variety, I like to make four of each.
These muffins are made with bran cereal, and sweetened with pineapple juice, brown sugar, and honey. The recipe requires the batter to be refrigerated for at least 3 hours. It can be made the night before, and then baked in the morning. Makes 20 regular muffins, or 12 jumbo muffins.
This is a sweet bread, made into a round loaf.
These are though to be the original pancake. Serve them hot with maple syrup. They are also known as hoecakes. Serve hot with honey and butter.
This bread is a favourite with our family, either fresh or toasted.
This recipe has been created with the idea of lowering the fat content. These are so delicious -- you'll never miss the fat!! Can also be made as a quick bread. Pour batter into an 8 x 4 inch loaf pan, and bake at 350 degrees F for 45 to 50 minutes.
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