Dixie Spoon Bread Recipe

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Dixie Spoon Bread Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Dixie Spoon Bread

 

Ingredients

3 1/2 cup milk
2 1/2 cup cornmeal mix
2 eggs -- separated



 

Preparation

Heat oven to 325. Grease 1 1/2 qt. casserole. Scald 2 1/2 cups of the
milk in small saucepan. Gradually add cornmeal mix, stirring
constantly. Continue cooking and stirring until mixture looks like
thick mush. Stire in egg yolks, 1 at a time. Remove from heat. Stir
in remaining 1 cup milk.
In bowl, beat whites until stiff.
Fold into cooked mixture. Put into casserole. Bake 1 hour,
until golden brown. Makes 1 pan of spoonbread.

Recipe By :

 

 

Servings: 1

 

 

 

 


 

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