Bread

NO-KNEAD BREAD

Michael Dupradia/Heart of TX Unit

3 cups flour, ½ t. yeast, 1 ¼ t. salt, Cornmeal

In large bowl combine all ingredients + 1 5/8 c water. Sitr. Will be stcky dough.  Cover w/plastic wrap & let sit 12-18 hours at room temperature.When dough is dotted w/bubbles, turn onto wax papered flour surface.  Fold in half twice.  Cover w/plastic wrap & let rest 15 min. With more flour, quickly shape into ball & put in floured/cornmeal towel. Cover w/second towel & let rise 2 hours.  One hour before baking, heat 6-8 qt covered pan in 450 degree oven.  Carefully remove hot pot and dump the bread into the pot. (looks like a complete mess) Shake pan twice. Cover w/lid & back 30 minutes. Remove lid * bake another 15-30 min.  Cool on rack.

Sausage Cornbread

Karen Sharbo, THLU

1-2 lbs HOT sausage, 2 pkgs Jiffy cornbread mix, 2-3 apples, cinnamon, sugar or Apple or Peach canned pie filling

Brown sausage in iron skillet. Mix cornbread according to package. Pour cornbread over sausage and bake for 20 minutes at 400 degrees. Cook apples in ½ cup water, sugar to taste & cinnamon. Serve sausage cornbread w/apples and syrup if desired.

Yum, Yum!