In need of bread recipe FAST!

[elizrn12]

Looking for a bread recipe...a relatively quick and easy. Jalapeno Corn Bread??? Supper club tomorrow and I can't find anything.
Thanks

[NewMrsG]

Not sure if you're looking specifically for a jalapeno cornbread recipe, but here are some of my favorite quick savory breads:


* Exported from MasterCook *

Basil and Parmesan Scones

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : bread - savory

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup All-Purpose Flour
1 cup pastry flour
1 tablespoon baking powder
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
2 teaspoons dried basil -- or 2 tablespoons finely chopped fresh basil
1/4 cup cold butter -- (1/2 stick) cut in pieces
2 large eggs
1/2 cup buttermilk -- or plain yogurt
additional Parmesan cheese

In a large bowl, mix together the flours, baking powder, cheese, salt and basil. Add the pieces of butter, working them into the flour, as you would with pie crust, till the mixture forms even crumbs. Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt. Stir gently into dry mixture till the whole thing clings together. Turn dough onto a well-floured surface and pat into a 1/2-inch-thick rectangle. Using a bowl scraper, baker's bench knife, regular knife or rolling pizza wheel, cut rectangle into squares; cut each square in half diagonally, so you have triangular scones. Make them as large or small as you wish. Transfer scones to lightly greased or parchment-lined baking sheet. Whisk reserved egg white vigorously, till it becomes somewhat liquid (instead of "clumpy"). Brush each scone with egg white, and sprinkle with some additional Parmesan. Bake at 450 10 minutes, or until light golden brown. Remove from oven and cool on a wire rack.


Source:
"Culinary Cafe"
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Per Serving (excluding unknown items): 207 Calories; 8g Fat (35.2% calories from fat); 6g Protein; 27g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 389mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : These were excellent. Not too dense, as scones can tend to be, and had a really nice basil and cheese flavor to them. Delicious and a definite repeater. Did not have pastry flour, so subbed bread flour. Subbed eggbeaters for one of the eggs and used fresh basil.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Cheddar Scones

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : bread - savory

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup lowfat cheddar cheese -- shredded
4 tablespoons butter -- cut into 1/2-inch cubes
2 eggs -- lightly beaten
1/3 cup lowfat buttermilk

Heat oven to 375. Sift together flour, baking powder, sugar, and salt. Add cheddar. Add butter, cut in until it resembles coarse cornmeal. Whisk together eggs and buttermilk 30 seconds. Pour over flour, stir with a spoon until just combined. The dough should be fairly stiff. Drop 6 big spoonfuls of batter onto parchment-lined sheet, leaving as much space as possible in between for spreading. Bake 30 mins, until golden brown and tester comes out clean.


Source:
"Claire's Corner Copia"
Ratings : Very good-excellent 8 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 332 Calories; 11g Fat (29.3% calories from fat); 11g Protein; 47g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 514mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : Delicious! Really shaped like drop biscuits with a biscuit flavor, would definitely make again. Would also be good with the addition of herbs - dill, basil, etc. Delicious with the fish chowder. Used lowfat cheddar cheese and eggbeaters.

Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Cornmeal Scones

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : bread - savory

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cups all-purpose flour
1/3 cup yellow cornmeal
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3 1/2 tablespoons butter -- chilled and cut into small pieces
1/2 cup 1% low-fat milk
1 large egg -- lightly beaten


Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk and egg to cornmeal mixture; stir just until moist. Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Cover a baking sheet with parchment paper; coat with cooking spray. Pat dough into a 7-inch circle on prepared baking sheet. Cut dough into 8 wedges, cutting into but not through dough. Bake at 375° for 22 minutes or until golden brown and a wooden pick inserted in center comes out clean. Serve warm.

Source:
"CL, 10/04"
Ratings : Excellent 9 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 195 Calories; 6g Fat (28.6% calories from fat); 5g Protein; 30g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 287mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : subbed splenda for the sugar - delicious with soup.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Cornbread

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Breads - sweet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup canola oil
2 egg whites

Heat oven to 400. Mix flour-salt. Add milk-egg. Stir just to combine. Pour into sprayed pan. Bake 20-25 mins.

Source:
"Unknown"
Ratings : Excellent 10 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 201 Calories; 7g Fat (32.8% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 253mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Recipe from cornmeal box

Nutr. Assoc. : 0 0 0 0 0 0 0 0

[Robyn1007]

Personally, I just add just add jalapenos or green chile to whatever corn bread recipe I'm using but Sneezles posted this recipe on another thread:

Sour Cream Jalapeño Corn Muffins

1 1/2 cups yellow corn meal
1/2 cup all-purpose flour
1 tbs sugar (or more if you like it sweeter)
1 tbs baking powder
1 tsp salt
2 large eggs
1 cup sour cream
1 to 1 1/2 tsp minced, seeded, fresh jalapeño pepper (opt)

Heat oven to 350º. Grease muffin cups, or use paper or foil baking cups (I use a 10" cast iron skillet that is heating in the oven while I mix up the batter, this is important if you are using cast iron).

Thoroughly mix corn meal, flour, sugar, baking powder and salt in a large bowl (using a whisk is very efficient).

Beat eggs and sour cream with a whisk in a small bowl. When smooth, stir in jalapeño, if using. Pour over flour mixture. Fold in with a rubber spatula until well blended (folding is the key word); batter will be very stiff.

Scoop batter into muffin cups (or pour into hot skillet and smooth to edges). Bake 20 to 25 minutes, or until firm to the touch in the center (I usually start checking at 20 minutes for the skillet, it's done when tester comes out dry). Let cool 5 minutes in pan before turing onto rack to cool.

[sneezles]

I love the recipe that Robyn posted and "muffin" is really a misnomer in this case, it's really corn bread.
There is this yeast bread recipe that is wonderful, if you're in the mood to make a yeast bread. I have done the dough in the bread machine and it's pretty easy. This is from a wonderful bbq joint in Houston.

* Exported from MasterCook *

Goode Co. Jalapeno Cheese Bread

Recipe By :Sheila Lukins
Serving Size : 12 Preparation Time :0:00
Categories : Yeast bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon unsalted butter
1/4 cup finely minced green jalapenos -- (ribs and seeds removed)- or thinly sliced
1 envelope active dry yeast
1/4 cup warm water -- 110 degrees
1 cup milk -- room temp
3 Tablespoons unsalted butter -- melted and cooled to room temp
1 large egg -- lightly beaten
3 cups unbleached all-purpose flour -- (2-1/2 to 3)
1 1/2 cups semolina flour -- plus 1 Tablespoon
2 Tablespoons sugar
1 Teaspoon salt
1/2 pound white cheddar cheese -- grated (2 cups) They use yellow at the restaurant

Melt 1 T butter in small skillet in small skillet over low heat. Add jalapeno and saute until softened., about 5 minutes. Cool to room temp. Stir yeast into water and set aside until foamy, about 5 minutes. Add the milk, the remaining 3 T butter and egg, mix well.

In medium bowl, combine 2-1/2 cups flour, semolina, sugar, and salt. Gradually add dry ingredients to milk mixture; mix until a stiff dough forms. Turn dough out onto a lightly floured surface and knead until a smooth and elastic, adding additional 1/2 cup flour as necessary. Form dough into a ball.

Generously grease and large bowl. Add dough and roll it around to coat dough. Cover bowl loosley with plastic wrap and set aside in a warm, draft-free place until dough has doubled in volume, about 1 hour.

Turn dough out onto a lightly floured surface. Knead cheese and jalapenos into dough, about 2 minutes. Form into a rectangular loaf. Grease a 9x5x3 inch pan . Dust with remaining 1 T semolina flour. Place dough into pan and loosely cover with plastic wrap. Set aside in a warm, draft-free place and let rise until doubled, about 1 hour.

Preheat oven to 350 degrees. Remove plastic wrap and bake bread in center of oven until it is golden on top and sounds hollow when tapped on bottom, about 1 hour. Cool in the pan on wire rack for 10 minutes, then remove from pan and cool completely on rack.

Source:
"U.S.A. Cookbook"
S(Posted on CL BB by:
"Beth"
Yield:
"1 loaf"

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Per Serving (excluding unknown items): 322 Calories; 11g Fat (31.3% calories from fat); 12g Protein; 43g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 312mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0