Bake your own flavoured bread: homemade corn, zucchini and cheese

July 27, 2015

Baking your own bread is definitely more rewarding than spending the money on grocery brands, but have you tried these unique, lively flavours?

Bake your own flavoured bread: homemade corn, zucchini and cheese

Corn bread

As tasty to the eye as to the palate, this beautiful yellow bread is a wholesome and welcome addition to any meal.

Makes one loaf (about nine squares)

  • 350 g (1 1/2 c) all-purpose flour
  • 275 g (1 1/4 c) yellow cornmeal
  • 20 ml (4 tsp) baking powder
  • 30 ml (2 tbsp) sugar
  • 5 ml (1 tsp) salt
  • 1 egg
  • 300 ml (1 1/4 c) cold milk
  • 50 ml (1/4 c) vegetable oil1. Preheat the oven to 200°C (400°F). Lightly grease an 20 centimetre (eight inch) square baking pan.

    2. In a large bowl, sift together the dry ingredients. In a smaller bowl, combine the egg, milk and oil; beat until the ingredients are well blended. Make a well in the centre of the dry ingredients; pour in the milk mixture all at once and, using a fork, stir just until the wet and dry ingredients are blended — do not overmix.

    3. Pour the batter into the prepared pan and bake until the bread pulls away slightly from the sides of the pan and is slightly browned, 20 to 25 minutes.4. Remove the pan to a wire rack and let the bread cool for 10 minutes. Cut into large squares and serve warm.

    Variation: Corn muffins

  • Prepare the batter as above, but pour into well-greased or paper-lined muffin cups.
  • Bake until the muffins are lightly browned and springy to the touch, 17 to 20 minutes.

Zucchini and cheese bread

Use this recipe to make a loaf or muffins — either is a splendid backdrop to cream cheese, smoked salmon and a few capers. Toasted, slices of this bread are delicious with a hearty soup.

Makes one loaf

  • 500 g (2 c) all-purpose flour
  • 5 ml (1 tsp) baking powder
  • 15 ml (1 tbsp) sugar
  • 5 ml (1 tsp) salt
  • 90 ml (6 tbsp) butter, cut up
  • 250 g (1 c) shredded sharp cheddar cheese
  • 250 ml (1 c) milk
  • 1 large egg
  • 250 g (1 c) grated zucchini, squeezed dry in a towel to remove excess moisture
  • 15 ml (1 tbsp) grated onion
  • 5 ml (1 tsp) Dijon mustard1. Preheat the oven to 190°C (375°F). Lightly grease a 20 x 10-centimetre (eight x four-inch) loaf pan.

    2. In a large bowl, sift together the flour, baking powder, sugar and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse bread crumbs. Stir in the cheese.

    3. In a medium bowl, combine the milk and egg, and beat until they are well blended. Stir in the zucchini, onion and mustard. Add the milk mixture to the dry ingredients. Using a fork, stir just until all the ingredients are moistened and the dough holds together; do not overmix or the bread may be too heavy.

    4. Spoon the dough into the prepared pan. Bake until the bread is well risen and brown, and a tester inserted into the centre of the loaf comes out clean, 40 to 45 minutes.

    5. Remove to a wire rack to cool in the pan 10 minutes, then remove the bread from the pan and let it cool completely.


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