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Hush Puppies
Appetizer

Hush Puppies

4.1

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. 2 Mix flour, cornmeal, onion, milk, egg, celery, garlic, and Cajun seasoning in a bowl.
  3. 3 Drop ping pong ball-sized balls of batter, about 5 at a time, into the hot oil. Fry until golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

By Brittney Tun

Captain Crunch and Cornmeal Shrimp
Appetizer

Captain Crunch and Cornmeal Shrimp

4.0

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Line a baking sheet with waxed paper.
  2. 2 Whisk beer, masa flour, egg, sugar, and baking powder together in a bowl until beer batter is smooth. Place crushed cereal in a shallow bowl and cornmeal in a third shallow bowl.
  3. 3 Dredge shrimp through cornmeal, holding shrimp by the tail; shake off excess cornmeal. Dip shrimp in beer batter, allowing excess to drip back into batter. Roll shrimp in the crushed cereal until evenly coated. Arrange coated shrimp on the prepared baking sheet and freeze for 15 minutes.
  4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  5. 5 Working in batches, fry shrimp in the hot oil, turning once, until golden brown, 2 to 3 minutes. Transfer cooked shrimp to a paper towel-lined plate using tongs.
  6. 6 Stir marmalade and mustard together in a bowl until sauce is smooth. Serve cooked shrimp alongside dipping sauce.

By Marie Medek Brenden

Simple Hush Puppies
Appetizer American

Simple Hush Puppies

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  2. 2 Whisk milk, egg, and onion together in a bowl. Stir pancake mix, cornmeal, and salt into milk mixture to form a smooth batter.
  3. 3 Scoop ping pong ball-sized balls of batter using a small ice cream scoop; drop about 5 scoops per batch into the hot oil. Fry until golden brown, 5 to 6 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

By myka

Homemade Spinach Pizza Rolls
Appetizer American

Homemade Spinach Pizza Rolls

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F. Line a large baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil; sprinkle with cornmeal. Set aside.
  2. 2 Brown sausage in large skillet on medium-high heat. Drain and set aside.
  3. 3 Unroll pizza dough onto prepared baking sheet. Carefully stretch or roll dough into a 13x10-inch rectangle. Arrange sausage on dough to within 1/2 inch of the edges. Sprinkle with 1/2 cup of the mozzarella. Layer spinach on cheese. Top with the remaining 1/2 cup mozzarella and the Parmesan. Starting from a long side, roll up dough to make a 13-inch-long loaf. Pinch seam and ends to seal.
  4. 4 Place loaf, seam side down, on the prepared baking sheet. Brush with egg. Using a sharp knife, cut four 2-inch slits in top for steam to escape.
  5. 5 Bake 20 to 25 minutes or until golden brown. If necessary, cover the last 5 minutes of baking to prevent overbrowning. Remove from oven and slice into rounds to serve with pizza sauce.

By Reynolds KitchensR

Corn Nuggets
Appetizer American

Corn Nuggets

2.4

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.
  2. 2 Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.
  3. 3 Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.

By JERS

Vidalia Onion Straws (Onion Strings)
Appetizer American

Vidalia Onion Straws (Onion Strings)

4.9

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Pour buttermilk into a bowl. Place onion slices into buttermilk, cover the bowl with plastic wrap, and refrigerate for 1 hour.
  2. 2 Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
  3. 3 Whisk flour, cornmeal, salt, black pepper, cayenne pepper, and paprika together in a bowl. Working in batches, remove onions from buttermilk, letting any excess liquid drip off, place onions in flour mixture and toss to coat. Shake any excess flour mixture off onions.
  4. 4 Cook onion rings in the preheated oil until golden brown, 3 to 4 minutes. Transfer rings with a slotted spoon to a paper towel-lined plate to drain.

By lcasad

Fried Pickles
Appetizer American

Fried Pickles

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Line a plate with parchment paper or wax paper; set aside. Combine buttermilk, salt, and black pepper in a shallow dish. Add pickles; set aside.
  2. 2 Place cornmeal, flour, seafood seasoning, and ¼ teaspoon Cajun seasoning in a large, resealable plastic bag; shake to combine. Add pickles, a few at a time, and shake gently to evenly coat with cornmeal mixture. Remove pickles; place on the prepared plate.
  3. 3 Heat oil in a deep fryer or heavy deep skillet to 365 degrees F (180 degrees C).
  4. 4 Lower pickles carefully into the hot oil in batches. Fry until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels. Repeat with remaining pickles.
  5. 5 Combine buttermilk ranch dressing and remaining ½ teaspoon Cajun seasoning in a small bowl. Serve as a dipping sauce for warm fried pickles.

By Mama Smith

Deep Fried Corn Meal Sticks (Sorullitos de Maiz) with Dipping Sauce
Appetizer Caribbean

Deep Fried Corn Meal Sticks (Sorullitos de Maiz) with Dipping Sauce

4.9

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Bring water to a boil in a saucepan. Stir in sugar, butter, and salt; cook until sugar dissolved. Reduce heat to low; whisk in 1 cup cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
  2. 2 Heat 3 cups vegetable oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  3. 3 Meanwhile, grease your hands well with 2 teaspoons vegetable oil. Scoop about 3 tablespoons cornmeal dough; roll into a ball, then shape into a 3-inch long stick about 1/2-inch wide. Repeat with remaining dough, oiling your hands as needed.
  4. 4 Deep fry cornmeal sticks, working in batches of 3 or 4 at a time, until golden brown. Drain on paper towels and keep warm.
  5. 5 Whisk mayonnaise, ketchup, and garlic salt together in a bowl until well combined. Serve cornmeal sticks with dipping sauce.

By Marisa Nicholls

Easy, Breezy, Cheesy Stuffed Bread (Domino's Copycat Recipe)
Appetizer American

Easy, Breezy, Cheesy Stuffed Bread (Domino's Copycat Recipe)

4.5

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
  2. 2 Roll dough on a flat work surface into a large rectangle. Brush with 3 tablespoons melted butter and sprinkle with cornmeal. Flip dough over and scatter mozzarella cheese, Mexican cheese blend, and 1 cup Cheddar cheese on top. Fold dough in half and press edges together with your fingers to seal.
  3. 3 Brush remaining 1 tablespoon butter over dough and lightly sprinkle with Parmesan cheese and remaining 1 tablespoon Cheddar cheese, then sprinkle with parsley, garlic powder, and onion powder. Make shallow cuts every inch across the top with a knife so you can easily pull the bread apart after baking.
  4. 4 Bake in the preheated oven until bread is golden brown and cheese is bubbly, about 25 minutes. Let cool for 5 minutes before pulling strips apart.

By Shannon Stone

Buttermilk Hush Puppies
Appetizer American

Buttermilk Hush Puppies

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat 1 quart vegetable oil in a deep fryer or large saucepan to 365 degrees F (185 degrees C).
  2. 2 Preheat the oven to 200 degrees F (95 degrees C).
  3. 3 Whisk buttermilk, eggs, and 1/4 cup vegetable oil together in a bowl.
  4. 4 Whisk cornmeal, flour, sugar, baking soda, and salt together in a separate bowl; fold in buttermilk mixture, green onions, and minced onion until just combined.
  5. 5 Carefully drop batter by tablespoon-sized balls into the hot oil in batches of 6 to 8 balls. Fry until golden brown, flipping to cook evenly, 6 to 10 minutes. Transfer hush puppies with a slotted spoon onto brown paper bags to drain. Repeat with any remaining batter.
  6. 6 Transfer hush puppies to a baking sheet; keep warm in the preheated oven until ready to serve.

By Mama Smith

Fried Green Tomatoes with Shrimp Remoulade
Appetizer

Fried Green Tomatoes with Shrimp Remoulade

4.2

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion. Season with paprika, pepper, cayenne pepper and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.
  2. 2 In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet.
  3. 3 Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side, about 5 minutes per side. Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.
  4. 4 To serve, arrange salad greens on six plates. Top each one with two slices of fried green tomato, then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.

By Liz Horn Pršic

Mom's Cajun Hush Puppies
Appetizer American

Mom's Cajun Hush Puppies

4.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Whisk flour, cornmeal, sugar, Parmesan cheese, baking powder, salt, and black pepper together in a large bowl; stir in onions, bell peppers, cream-style corn, whole kernel corn, eggs, and pimentos until combined.
  2. 2 Meanwhile, heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
  3. 3 Carefully drop tablespoon-sized balls of batter into the hot oil in batches of 6 to 8. Fry until hush puppies are golden brown, about 5 minutes. Transfer hush puppies to a paper towel-lined plate with a slotted spoon to drain. Repeat with remaining batter.

By brittnichole924

Mini Bacon-Jalapeno-Onion Corn Muffins
Appetizer American

Mini Bacon-Jalapeno-Onion Corn Muffins

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
  2. 2 Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
  3. 3 Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
  4. 4 Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
  5. 5 Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.

By lutzflcat

Alligator Fingers
Appetizer American

Alligator Fingers

4.5

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place alligator meat in a medium bowl. Pour in vinegar; season with salt and pepper. Mix until well combined. Cover the bowl and refrigerate for about 10 minutes.
  2. 2 Meanwhile, place cornmeal, flour, garlic powder, black pepper, and cayenne pepper into a resealable plastic bag.
  3. 3 Squeeze off excess liquid from a handful of alligator meat and add to the resealable bag. Seal the bag and shake to coat. Remove meat to a plate, shaking off excess cornmeal mixture. Repeat with remaining meat, one handful at a time.
  4. 4 Heat 1 inch oil in a deep saucepan over medium-high heat. Working in batches, lower meat carefully into hot oil and fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain.
  5. 5 Make sauce: Mix together mayonnaise, mustard, vinegar, and horseradish in a small bowl until well combined.
  6. 6 Serve fried meat hot with sauce.

By JerryFLA

Super Crunch Oven Cooked Honey Dipped Wings
Appetizer American

Super Crunch Oven Cooked Honey Dipped Wings

4.4

Prep
20 min
Cook
40 min
Total
780 min

Instructions

  1. 1 Whisk buttermilk, hot pepper sauce, 1 teaspoon salt, 1 teaspoon black pepper, onion powder, and garlic powder together in a bowl; pour into a resealable plastic bag. Add chicken wings, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 12 to 24 hours.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Coat 2 baking sheets with cooking spray.
  3. 3 Combine crushed cornflakes, flour, and cornmeal in a bowl; season with salt and black pepper. Remove chicken wings from marinade and shake off excess. Discard remaining marinade.
  4. 4 Press wings into cornflake mixture to coat. Place onto the prepared baking sheets. Coat tops of wings with cooking spray.
  5. 5 Bake in the preheated oven until chicken is no longer pink and meat easily pulls from the bone, 30 to 40 minutes.
  6. 6 While wings are cooking, combine honey and pepper flakes in a small saucepan over medium heat until honey thins; keep warm until wings are ready.
  7. 7 Place wings in a large mixing bowl; drizzle with honey sauce. Toss until evenly coated.

By Boomdog02

Deep Fried Dill Pickles
Appetizer American

Deep Fried Dill Pickles

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
  3. 3 In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
  4. 4 Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C). Dip drained pickles into milk mixture and then dredge them in the flour mixture.
  5. 5 Deep fry until golden brown.
  6. 6 Drain on paper towels. Salt and pepper to taste

By MARBALET

Air-Fried Mozzarella Sticks
Appetizer American

Air-Fried Mozzarella Sticks

4.2

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Make batter: Place water, flour, cornstarch, cornmeal, garlic powder, and salt in a shallow bowl; mix until thick like pancake batter. Adjust ingredients if needed to get the right consistency.
  2. 2 Make coating: Stir together panko, salt, pepper, parsley, garlic powder, onion powder, oregano, and basil in a second shallow bowl. Place flour in a third bowl.
  3. 3 Make mozzarella sticks: Lightly press each mozzarella stick in flour. Dip in batter, then toss in panko mixture until evenly coated. Place sticks in a single layer on a baking sheet. Freeze for at least 1 hour.
  4. 4 Heat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  5. 5 Place a row of mozzarella sticks in the fryer basket. Spray lightly with cooking spray and close the lid.
  6. 6 Cook sticks in the preheated air fryer for 6 minutes. Open the lid and flip sticks with tongs. Close the lid and continue cooking until golden brown, 7 to 9 minutes.

By Chef Wheeler del Torro

"Let Game Day Begin" Snack Board
Appetizer American

"Let Game Day Begin" Snack Board

Prep
45 min
Cook
60 min
Total
1555 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
  2. 2 Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly.
  3. 3 Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.
  4. 4 Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
  5. 5 Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
  6. 6 Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
  7. 7 Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack.
  8. 8 Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth.
  9. 9 Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed.
  10. 10 Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes.
  11. 11 Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.

By lutzflcat

How to Make French Baguettes
Dinner French

How to Make French Baguettes

4.7

Prep
30 min
Cook
15 min
Total
825 min

Instructions

  1. 1 Place yeast into the bottom of a large mixing bowl. Add water and stir, then mix in salt. Add flour and beat with a wooden spoon until dough is thick and sticky and pulls flour from the side of the bowl, 5 to 10 minutes.
  2. 2 Cover the bowl with plastic wrap and let stand in a turned-off oven until doubled in volume, 12 to 14 hours. Dough will be bubbly and very sticky.
  3. 3 Line a baking sheet with a silicone mat and dust generously with cornmeal.
  4. 4 Use a floured spatula to scrape dough out onto a well-floured work surface. Dust dough with flour. With well-floured hands, pat dough into a rectangle. Cut the rectangle into four equal pieces.
  5. 5 Dust one piece of dough with flour and stretch it with floured fingers into a log about 10 inches long and 1 1/2 inches around. Gently transfer to the prepared baking sheet. Wipe off excess cornmeal with a damp paper towel if desired. Repeat with another piece of dough. (Reserve remaining dough to bake later or prepare another baking sheet to bake all four loaves at once).
  6. 6 Dust loaves lightly with flour. Dust a large piece of plastic wrap with flour and drape it lightly over the baking sheet with the floured side down. Let loaves rise, covered, until doubled in volume, 1 to 1 1/2 hours.
  7. 7 Set the oven racks to the bottom and middle positions and preheat to 500 degrees F (260 degrees C) or as high as your oven will go. Place an oven-proof baking dish full of water onto the bottom rack of the oven.
  8. 8 Cut four or five angled slashes into the top of each loaf with sharp kitchen shears. Poke down any sharp tips of dough left by the scissors. Spray the loaves with water, using a spray bottle.
  9. 9 Bake in the preheated oven until baguettes are browned, about 15 minutes, spraying loaves with water after 5 minutes and 10 minutes. Turn the pan around on the second spraying.
  10. 10 Transfer baguettes to a cooling rack and let cool to room temperature before slicing with a serrated knife.

By John Mitzewich

French Bread
Dinner French

French Bread

4.5

Prep
25 min
Cook
35 min
Total
165 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Grease a large baking sheet and sprinkle with cornmeal. Set aside.
  3. 3 Combine 2 cups flour, yeast, and salt in the bowl of a stand mixer. Stir in 2 cups warm water; beat with the dough hook attachment until blended. Continue adding remaining flour, a little at a time, until incorporated.
  4. 4 Knead dough on a lightly floured surface until smooth and elastic, 8 to 10 minutes. Shape into a ball, place in a greased bowl, and turn once.
  5. 5 Cover and let rise in a warm place until doubled in size, about 1 hour.
  6. 6 Punch dough down and divide in half.
  7. 7 Turn out onto a lightly floured surface. Cover and let rest for 10 minutes.
  8. 8 Roll each half into a large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
  9. 9 Place loaves, seam-side down, on the prepared baking sheet.
  10. 10 Lightly beat egg white with 1 tablespoon water and brush over loaves.
  11. 11 Cover with a damp cloth and let rise until nearly doubled, 35 to 40 minutes. Preheat the oven to 375 degrees F (190 degrees C).
  12. 12 Use a sharp knife to make 3 or 4 diagonal cuts, about 1/4-inch deep, across top of each loaf.
  13. 13 Bake in the preheated oven for 20 minutes.
  14. 14 Brush loaves with egg white mixture.
  15. 15 Continue baking until an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C) or loaves sound hollow when tapped, 15 to 20 minutes more. If necessary, cover loosely with foil to prevent over-browning.
  16. 16 Remove loaves from the baking sheet and cool on a wire rack.

By Jenn Hall

Fougasse (French-Style Flatbread)
Dessert French

Fougasse (French-Style Flatbread)

5.0

Prep
45 min
Cook
40 min
Total
1015 min

Instructions

  1. 1 Gather all your ingredients.
  2. 2 Grease a large bowl with olive oil.
  3. 3 Combine all-purpose flour, spelt flour, yeast, and kosher salt in the bowl of a stand mixer fitted with a dough hook. Add water and knead until dough is smooth, elastic, wet, and sticky, about 5 minutes. Transfer dough to the prepared bowl. Cover and let rise on the counter for 30 minutes.
  4. 4 Uncover the dough. Wet one hand and grab one side of the dough in the bowl. Pull it up slightly and fold it in towards the center. Repeat this folding technique 6 or 7 more times, turning the bowl slightly in between each fold. Cover and let rest for 30 minutes.
  5. 5 Repeat Step 3 (above) two more times. Dough will have rested for a total of 2 hours.
  6. 6 Bake the Fougasse
  7. 7 Repeat folding technique once more. Cover and place in the refrigerator for 12 to 24 hours.
  8. 8 When ready to bake, line a sheet pan with a silicone liner; sprinkle some flour on the liner.
  9. 9 Transfer dough to a lightly floured surface and pat or press it into an oval shape, flouring lightly as necessary. Cut the oval in half lengthwise into two equal portions.
  10. 10 Shape fougasse: On one piece of dough, fold one end in over the center third, then fold the other end in over top. Dough should resemble a triangle. Transfer dough to the prepared pan. Repeat with the second piece of dough.
  11. 11 Cover both triangles with an oiled piece of plastic wrap and let sit until dough warms up, 30 minutes to 1 hour.
  12. 12 Line two baking sheets with parchment paper; generously sprinkle cornmeal on the parchment. Remove plastic from the dough.
  13. 13 Transfer one piece of dough to a lightly floured surface. Sprinkle some flour over top and use a rolling pin and your hands to stretch the triangle until it's ½- to ¾-inch thick. Sprinkle rosemary over top and press it into the dough. Transfer dough to one of the parchment-lined baking sheets.
  14. 14 Use a pizza wheel to cut through the dough in a vertical line up the center of the triangle; do not cut through the top and bottom edges. Pull dough apart to spread open the cut.
  15. 15 Make two more cuts at the top, one on each side from the center going out toward the edge, making sure you don't cut through the edges. Pull dough gently to spread it out. Make four more cuts, two in the middle, and two at the bottom, and pull dough apart. Make two more small cuts at the bottom. You will have one long cut in the center and 4 going down each side, so the fougasse will resemble a leaf. Cover with oiled plastic wrap and let proof for 30 to 60 minutes.
  16. 16 Repeat Steps 6 to 8 (above) to shape and proof the remaining dough.
  17. 17 Preheat the oven to 450 degrees F (230 degrees C). Remove plastic wrap from one fougasse. Brush olive oil over the entire surface and sprinkle with sea salt.
  18. 18 Bake in the center of the preheated oven until beautifully browned, about 20 minutes.
  19. 19 Transfer to a rack to cool. Repeat Steps 11 and 12 (above) to bake remaining fougasse.
  20. 20 Serve and enjoy.

By John Mitzewich

Pain de Campagne - Country French Bread
Snack French

Pain de Campagne - Country French Bread

4.7

Prep
180 min
Cook
25 min
Total
325 min

Instructions

  1. 1 To make the poolish, whisk 1/2 teaspoon yeast into 1/2 cup warm water — 110 degrees F (45 degrees C) — in a bowl. Stir in whole wheat flour until resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also ripen in the refrigerator for 12 to 15 hours, bringing poolish back to room temperature before proceeding with the recipe. Poolish is ready when bubbly and loose, with a yeasty, sour aroma.
  2. 2 Scrape poolish into a bowl; stir in 2 1/2 cups warm water and remaining 1/2 teaspoon yeast until combined. Add bread flour, 1 cup at a time, mixing well after each addition, until dough becomes too difficult to stir.
  3. 3 Turn dough out onto a floured work surface and knead for 10 to 12 minutes, adding more flour only when dough becomes too sticky to handle. Sprinkle salt over dough; continue kneading until smooth and springs back to the touch, 5 to 7 minutes more. Shape dough into a round; cover with a damp cloth for 5 to 10 minutes.
  4. 4 Place dough in a large, lightly oiled bowl and turn to coat. Cover with a damp cloth and let rise at room temperature until doubled in volume, 2 to 3 hours.
  5. 5 Punch down dough to deflate; cut into two pieces. Shape into two rounds, cover with plastic wrap or a damp cloth, and allow to rest for 30 minutes at room temperature.
  6. 6 Form dough rounds into baguettes. Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves. Place loaves, seam-sides up, on the floured cloth. Dust loaf tops with flour, cover with a damp cloth, and let rise until doubled in volume, about 2 hours.
  7. 7 Preheat the oven to 375 degrees F (190 degrees C).
  8. 8 Sprinkle a separate baking sheet with cornmeal. Gently transfer risen loaves to prepared baking sheet, seam-sides down. Slash loaves several times on the diagonal with a serrated knife or razor blade.
  9. 9 Immediately place scored loaves in the preheated oven; bake until loaves are golden brown, about 25 to 30 minutes. Cool loaves on wire racks.

By violet

Fougasse
Dinner French

Fougasse

3.7

Prep
20 min
Cook
20 min
Total
125 min

Instructions

  1. 1 Pour water into a large bowl. Sprinkle yeast into water; let stand undisturbed until dissolved.
  2. 2 Mix together basil, savory, thyme, and rosemary in a small bowl.
  3. 3 Stir 1 cup flour, 1 tablespoon herb mixture, sea salt, and 2 tablespoons oil into yeast mixture until well blended. Mix in remaining flour, 1 cup at a time, until a thick and somewhat sticky dough forms.
  4. 4 Turn dough out onto a lightly floured surface; knead until smooth and elastic. Form into a ball and place into an oiled bowl. Flip dough to coat the surface. Cover the bowl with a clean dish towel; let dough rise until doubled, about 1 hour.
  5. 5 Punch dough down and divide in half. Shape each piece into an irregular oval, about 1 1/2-inches thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to the prepared baking sheets.
  6. 6 Brush each loaf with remaining olive oil; sprinkle remaining herbs on top. Make several slashes in bread, cutting through dough with a knife. Cover loaves with clean dish towels. Let rise again until dough begins to rise, about 20 minutes.
  7. 7 Preheat the oven to 450 degrees F (220 degrees C).
  8. 8 Place the baking sheet with loaves in the preheated oven. Quickly splash a small amount of water onto the oven floor to create steam, then close the oven door. Bake loaves until golden, about 20 minutes.

By Connie

The French Bread
Dinner French

The French Bread

4.6

Prep
20 min
Cook
15 min
Total
125 min

Instructions

  1. 1 Place the sourdough starter, water, olive oil, salt, sugar, yeast, and flour in that order into the pan of a bread machine, set the machine on the dough cycle, and start the machine.
  2. 2 After the machine has finished its cycle, turn the dough out onto a floured surface, and knead several times; mix in more flour if the dough is very sticky. Cut the dough in half, and roll each piece of dough out into a rectangle about 8 by 12 inches and 1/2-inch thick. Roll the rectangles into loaves the long way, pinch the seams, and taper and pinch the ends of the loaves.
  3. 3 Line 2 baking sheets with parchment paper, and sprinkle paper with cornmeal. Place the loaves gently onto the prepared baking sheets, cover loosely with plastic wrap, and let rise in a warm place until doubled, about 30 minutes.
  4. 4 Place a large baking stone onto the center rack of oven, and place a baking dish onto a lower rack. Preheat oven to 375 degrees F (190 degrees C). Carefully pour boiling water into the baking dish.
  5. 5 Remove plastic wrap from loaves, and slash several 1/2-inch deep cuts into each loaf with a sharp knife. Whisk egg yolk and milk together in a small bowl until thoroughly mixed, and brush the loaves with the egg yolk mixture.
  6. 6 Place the loaves into the preheated oven on top of the baking stone, and quickly spray the inside of the oven 4 or 5 times with a water-filled spray bottle. Shut oven door; wait 1 minute, and spray again; repeat twice more, spraying the oven 4 times with water at 1-minute intervals.
  7. 7 Bake about 15 minutes, and remove the water-filled baking dish. Continue to bake until the bread is browned and the loaves make a hollow sound when thumped, about 15 more minutes. Remove bread to cool on racks.

By Sam Nemati

Tomato Galette
Dinner French

Tomato Galette

4.9

Prep
20 min
Cook
30 min
Total
140 min

Instructions

  1. 1 To make the crust: Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
  2. 2 Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
  3. 3 Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
  4. 4 Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a thin 12-inch round pizza pan; refrigerate until ready to use.
  5. 5 Preheat the oven to 425 degrees F (220 degrees C).
  6. 6 Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
  7. 7 Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 ½-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
  8. 8 Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
  9. 9 Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
  10. 10 Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.

By John Mitzewich

Cornmeal Mush
Breakfast American

Cornmeal Mush

3.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Mix together water, cornmeal, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, 5 to 7 minutes.

By NANCYELLEN

Essene Bread
Dinner American

Essene Bread

4.1

Prep
30 min
Cook
165 min
Total
3795 min

Instructions

  1. 1 Several days before you hope to eat this bread: rinse wheat berries in cool water. Drain and submerge wheat berries with cool water in a large bowl. Cover the bowl with a plate or cloth, and allow wheat berries to soak at normal room temperature overnight or for about 12 hours so they soak up a considerable amount of water.
  2. 2 Drain wheat berries in a colander; cover the colander with a plate to prevent wheat berries from drying out and set it in a place away from any sunlight or light. Rinse berries about 3 times a day, and they will soon begin to sprout. In a couple of days the sprouts will reach their optimum length of about l/4 inch. Growth depends on moisture and temperature so be patient.
  3. 3 Grind sprouted wheat berries in a food mill or in a food processor.
  4. 4 After grinding, dump the mushed up grain onto a clean work surface. Squeeze and knead the grain for about 10 minutes, then form into 2 small round, hearth-style loaves with your hands. Sprinkle an insulated cookie sheet with a little bran or cornmeal, and put the loaves on it.
  5. 5 Preheating the oven is not necessary. Cover the loaves with cloches, and bake at 350 degrees F (175 degrees C) for 30 minutes. Then turn the oven down to 325 degrees F (165 degrees C), and bake for approximately 2 hours and 15 minutes more. Allow the breads to cool thoroughly on cooling racks for several hours, and then, because of the high moisture content, store in the refrigerator. For best results, slice this bread thinly, or break with hands.

By MARBALET

Uncle Bill's Hot Water Cornbread
Dinner

Uncle Bill's Hot Water Cornbread

3.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
  2. 2 Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
  3. 3 Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

By QueenE