Corn Flour Bread

CORN FLOUR BREAD

Corn Flour Bread

Ingredients

½ cup butter

½ cup sugar

2 eggs

¾ cup all-purpose flour

¼ cup plus 2 tablespoons corn flour

1¼ teaspoons baking powder

1 teaspoon vanilla

Method

1.                  Cream butter and sugar, until light and fluffy.

2.                  Add eggs one at a time.

3.                  Add vanilla

4.                  Blend or fold in sifted flour, baking powder and salt. 

5.                  Pour into loaf pan.

6.                  Bake 40 – 45 minutes.

7.                  Serve warm and spread with butter.

Corn Flour Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman 

https://drive.google.com/file/d/0B5WnHuJ90rZZTlNQLTZrR2ZCWVE/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products

 

 

Corn Flour Buns

 CORN FLOUR BUNS

Corn Flour Buns

Ingredients

2 cups flour

½ cup corn flour

Good pinch salt

½ oz fresh yeast (2 envelopes)

¼ cup sugar

¼ pint tepid water, milk and water or milk (200 ml)

2 tablespoons butter or margarine

Method

1.                  Sieve the flours and salt.

2.                  Cream yeast with 1 teaspoon of the sugar.

3.                  Add tepid liquid and a sprinkling of flour.  Put into a warm place for about 20 minutes.

4.                  Rub margarine into the sieved flour mixture..

5.                  Add sugar.

6.                  Then work in yeast liquid and knead thoroughly.

7.                  Put into a warm place for about 1 hour, until doubled in size.

8.                  Form into round buns.

9.                  Place on warmed, greased baking sheets and prove for 15 minutes. 

10.              Bake near the top of a very hot oven, 450° F, 230°C, Gas Mark 8, for 10 minutes.

Corn Flour Buns were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

https://drive.google.com/file/d/0B5WnHuJ90rZZbHp6QnBRdDZ6M1k/view?usp=sharing

 THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products

 

 

Pancakes With Corn Flour And Orange Juicing

Pancakes With Corn Flour And Orange Juicing

Ingredients

¾ cups sifted cake flour or all purpose flour

¼ cup corn flour

¼ cup sugar

2½ teaspoons baking powder

½ teaspoon salt

¼ cup melted butter

½  - ¾ cup 1 orange juiced with Magic Bullet (1 orange with water juiced)

1 egg

½  teaspoon vanilla extract

¼  teaspoon grated orange peel

Method

1.                  Into large bowl of electric mixer, sift flour with sugar, baking powder, and salt.

2.                  Blend together butter, juice, orange peel and egg.

3.                  Grease frying pan or griddle.

4.                  When frying pan or griddle is hot spoon ¼ cup onto pan, turn over when bubbles form on pancakes.

5.                  Serve with butter and maple syrup.

Pancakes With Corn Flour And Orange Juicing were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

https://drive.google.com/file/d/0B5WnHuJ90rZZVEF1Ukc2T3JBcmc/view?usp=sharing

  

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products

 

 

Raisin Buns

Raisin Buns

Ingredients

2 cups flour

½ cups whole flour

Good pinch salt

½ oz fresh yeast (2 envelopes)

¼ cup sugar

¼ pint tepid water, milk and water or milk (200 ml)

2 tablespoons butter or margarine

½ cup raisins

Method

1.                  Sieve the flours and salt.

2.                  Add raisins.

3.                  Cream yeast with 1 teaspoon of the sugar.

4.                  Add tepid liquid and a sprinkling of flour.  Put into a warm place for about 20 minutes.

5.                  Rub margarine into the sieved flour mixture..

6.                  Add sugar.

7.                  Then work in yeast liquid and knead thoroughly.

8.                  Put into a warm place for about 1 hour, until doubled in size.

9.                  Form into round buns.

10.              Place on warmed, greased baking sheets and prove for 15 minutes. 

11.              Bake near the top of a very hot oven, 450° F, 230°C, Gas Mark 8, for 10 minutes.

Raisin Buns were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

https://drive.google.com/file/d/0B5WnHuJ90rZZdVFpeDRxNHFIY1E/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products