|Advanced Bread and Pastry|
|by Michel Suas|
Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, prof...
Results 21 - 30 of 48 for corn bread cake
Mix cake and cornbread batters ... pans. Bake at 350 degrees 30 to 35 minutes or until cornbread springs back when lightly touched. Makes about 32 servings.
Combine all ingredients in a large mixing bowl. Beat 2 minutes at medium speed. Pour into 2 or 3 greased and floured loaf pans, filling each no more ...
Soften yeast in ... again. Shape into loaves, place in pan and let rise until it has almost doubled in bulk. Bake as for standard white bread. Makes 2 loaves.
Stir cold water into corn meal. Add to ... Grease surface; let rise until double in bulk. Bake in moderate oven (375 degrees) about 1 hour. Makes 3 loaves.
Crumble yeast into ... sheet, dust with corn meal. Cut dough ... test for doneness, tap bottom of loaf. Will sound hollow when done. Let cool on wire rack.
Heat milk to lukewarm. Crumble yeast into 1/2 cup of milk and stir until yeast is dissolved. Add 1 teaspoon sugar and let stand 5 minutes. Now add to ...
Prepare mixes separately ... Pour into a greased and floured 9 x 9 pan. Bake until golden brown. Serve warm with honey butter. Cornbread as fluffy as cake!
Prepare corn muffin mix exactly ... you prepare the cake mix exactly as ... Serve with Honey Butter. Keep leftovers refrigerated to use in a week. Serves 8.
Mix cake by directions. Add rest of the ingredients and pour into two 9x12 inch cake pans. Bake at 350 degrees for 20-25 minutes or until center bounces back.
Follow package directions then combine both in 8 - 9 inch square pan. Follow directions on package for baking. The result is a much smoother, less ...
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