Lisa J's Favorite Corn Bread Recipe

1 cup margarine
2 cups sugar
4 eggs
2 cups corn meal
1 1/2 cups flour
1/2 tsp salt
4 tsp baking powder
1 1/2 cups milk

1. Cream butter and sugar together.
2. Add eggs and cornmeal.
3. In a different bowl, sift together all the dry ingredients.
4. Into the creamed mixture, add a little dry mixture and then a little milk and continue alternating until all is mixed.
5. Pour into a greased 9 x 13 pan. 
6. Bake at 375 degrees for 30-40 minutes.
7. Serve with whipped honey butter.

Marta Dorner's Exquisite Bread recipe shown at Ladies' Night Out Oct 14, 2011

This is a repeat posting from Monday, February 7, 2011. It is Marta Dorner's recipe for delicious bread, rolls, etc. that she demonstrated at Ladies' Night Out on October 14th.You can see a photo on the Feb. 7th post.
Here's the recipe which Marta makes in a bread machine. She got the machine from KSL.com for $10--She also has a gorgeous red Kitchaid mixer. Marta does not cook the dough in the machine. She only uses the machine to knead the dough. It has a "dough" setting which kneads the dough for about 20 minutes and then proofs the dough before you shape it and put in 81/4 by 4 1/2 inch bread pans. OK--the above photo pictures bread the was baked in 5 X 9 inch bread pans. So, if you want ex-large loaves use two 5 x 9'ers, otherwise use three 4 x 8'ers. It all depends on who you want to impress.

White Bread
Combine the following ingredients in the bucket of a bread machine:
4 T. melted butter
3 T. honey (heaping)
1 tsp. salt
2 eggs
1/2 C. greek yogurt or homemade yogurt 2% milkfat
1 1/2 C. hot water from sink
1 T. heaping, Instant yeast (SAF)
8 C. white bread flour
Process:
Use a wooden spoon to help the dough come together as the machine kneads. During the first 8 minutes of kneading assess the moisture level of the dough. Marta makes a very stiff dough. It is not sticky or even "tacky." Sprinkle extra flour on the dough ball to create a stiff dough. (I was surprised how stiff this dough is, but how well it rose.) The machine's dough cycle finishes after a total of 1 1/2 hours kneading and proofing. The dough is lifting the machine's lid by this time.

Marta removes the dough from the bucket and rolls three rectangles with a rolling pin about the width of her bread pan and 3/4 inch thick. She rolls up the rectangle and places the loaf seam side down in the pan. Spray dough with oil and cover loosely with plastic wrap. The dough will need room to expand. It rises quickly, so check the loaf after 45 -60 minutes. When a knuckle-indent does not bounce back quickly it is ready to bake at 350 for about 30 minutes. I used a convection oven for this dough. The dough was 200-205 F on the interior when I removed it from the oven.

68% Whole Wheat Bread
Marta uses the above recipe but substitutes 5 C. of whole wheat flour for for 5 C. of white flour. She also adds 1 T. of canola oil.

Whole Grain Baking at the Bosch Store in Orem

I thought you might like to check out this link to the class schedule at the Bosch store in Orem.  Most of the classes are free.
Bosch Store Class Schedule