Mark decided to surprise us with bagels. He and Megan made them with shredded white cheddar cheese and they were wonderful.
I do not remember when I was given this recipe from Mom M. If you use yellow corn meal, the bread will have a light yellow tint.
Megan thinks it tastes like hot cross buns but without the icing.
After making a batch of bread dough, we discovered that our oven died. Instead of throwing the dough away, we decided to try making flat bread with it. The bread turned out much better than expected.
We made the dough and let it sit overnight. The first batch of bread (after about 18 hours sitting) was perfect. The second night’s bread was still good but was starting to taste a little strong (sitting close to 32 hours). We recommend letting the dough set no longer than 24 hours.
When Allan started cutting gluten from his diet, a friend from work gave him this recipe. It is good fresh, but we think it tastes better toasted. It works very well for sandwiches also.
A few helpful hints on this bread:
- To keep gluten free, but sure to check ingredient labels.
- The bread will stick, so use a nonstick bread pan or grease the pan well. If it does stick, let it sit a few minutes before trying to remove from pan.
- Do not let the dough rise over the pan, it will “boil over” and make a mess.
- Also, be sure to bake the bread long enough. It may sound hollow, but still be sticky inside. A thermometer should read between 208-210 when done.
- Let cool before cutting. It does not have to be completely cooled though.
This is a super easy no knead bread. It needs to sit over night, so plan accordingly.
I learned how to make elephant ears in high school cooking class. But I never made them again until after we went to the fair in 2009.
The kids all wanted elephant ears and we were on a tight budget. I told them that we could make elephant ears at home. So we researched recipes and made them.
We often make them after the fair now.
This is my most used, favorite wheat bread recipe. It is super simple to make and it is not “heavy” like many wheat breads are. It makes great sandwich bread and is wonderful toasted.
We usually half the recipe but this bread freezes well.