Tag: Bread

Hawaiian Sweet Rolls

Hawaiian Sweet Rolls

Hawaiian sweet rolls have a unique history blending Hawaiian flavors with Portuguese bread-making techniques. Originating in the 1950s, these fluffy, sweet rolls are often attributed to Robert Taira, who founded King’s Hawaiian Bakery. The recipe combines ingredients like pineapple juice, honey, and butter for a distinctive taste. Its popularity spread beyond Hawaii, becoming a staple in American households. Today, they’re enjoyed as a versatile accompaniment to meals or standalone treats. These rolls reflect Hawaii’s cultural fusion and exemplify the delicious result of blending diverse culinary traditions

Banana Bread

Banana Bread

Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s, appears in Pillsbury’s 1933 Balanced Recipes cookbook,and later gained more acceptance with the release of the original Chiquita Banana’s Recipe Book in 1950. The origin of the first banana bread recipe is unknown, though some speculate it was originated in the 18th century by housewives experimenting with pearlash. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread’s popularity.

Cornbread

Cornbread

Cornbread has a rich history dating back to the indigenous peoples of the Americas, particularly the Native American tribes who first cultivated and utilized maize. Early European settlers adopted and adapted corn-based recipes, leading to the creation of cornbread as a staple in Southern cuisine during the 19th century. Its versatility and simplicity made it a beloved and enduring dish, evolving over time with variations in ingredients and preparation methods. During the Civil War, cornbread gained prominence as a crucial sustenance for Confederate soldiers, further solidifying its place in Southern culinary tradition. Today, cornbread continues to be a cherished comfort food across the United States, with various regional styles and preferences highlighting its enduring significance in American gastronomy.
 
If you like this recipe to use for your Cornbread dressing leave the sugar out. Unless you like sweet Cornbread Dressing.
 
Ingredients
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3½ teaspoons baking powder
  • 1 egg
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 tbsp butter to grease the skillet
 
Instructions
  1. Put the cast-iron skillet in the oven to make it hot. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, buttermilk, and vegetable oil until well combined.
  3. Take the cast-iron skillet out of the oven and put 1 tbsp of butter into the skillet.
  4. Pour the batter into the prepared pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. To brown the top a little, put the skillet under the broiler for a few minutes. Watch it because it won’t take any time to burn.

*Right click Recipe Card picture below and save to your hard drive. Print as a 4×6 picture*

 

Cornbread

Cornbread has a rich history dating back to the indigenous peoples of the Americas, particularly the Native American tribes who first cultivated and utilized maize. Early European settlers adopted and adapted corn-based recipes, leading to the creation of cornbread as a staple in Southern cuisine during the 19th century. Its versatility and simplicity made it a beloved and enduring dish, evolving over time with variations in ingredients and preparation methods. During the Civil War, cornbread gained prominence as a crucial sustenance for Confederate soldiers, further solidifying its place in Southern culinary tradition. Today, cornbread continues to be a cherished comfort food across the United States, with various regional styles and preferences highlighting its enduring significance in American gastronomy.
5 from 1 vote
Print Pin Comment
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Bread
Cuisine American
Servings 8
Add to Shopping List

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 tbsp butter to grease the skillet

Instructions

  • Put the cast-iron skillet in the oven to make it hot. Preheat the oven to 400 degrees F (200 degrees C).
  • In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, buttermilk, and vegetable oil until well combined.
  • Take the cast-iron skillet out of the oven and put 1 tbsp of butter into the skillet.
  • Pour the batter into the prepared pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. To brown the top a little, put the skillet under the broiler for a few minutes. Watch it because it won't take any time to burn.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!

 

 

Dutch Whole Wheat Bread

Dutch Whole Wheat Bread

I don’t know about you, but I don’t like bread that sticks to the roof of my mouth. I have tried many recipes and this recipe from Toine is the closest to the bread I was used to. I didn’t have to change anything to his recipe. If you like to watch the video instead of the pictures I post here, you can watch the video on Toine’s Kitchen.

Japanese Milk Bread

Japanese Milk Bread

Japanese milk bread, also known as Hokkaido milk bread, is a type of bread that is popular in Japan and other parts of Asia. This bread is known for its soft, fluffy texture and slightly sweet taste, which is achieved by using a special technique called the tangzhong method.