Peach Bread

I'm not a fan of a lot of sweets but this is yummy.

Peach Bread

Preheat oven to 350*
Grease a loaf pan or mini pans

Ingredients:
1 Cup flour
1 Cup sugar
1 Stick butter or margarine
2 Eggs
1 Teaspoon vanilla
1 Teaspoon baking soda
1 Cup peeled, mashed peaches [about 2 to 3 depending on size]

Cream sugar and butter.
Add eggs and vanilla.
Add peaches.
Add flour and baking soda.

Pour into greased pans and bake for 45 to 60 minutes until done.

For smaller pan sizes begin checking at 30 minutes as ovens vary.

Confession: I slathered a little butter on mine :)

[Edited from questions received]

No knead bread

Homemade bread is devine! This isn't my recipe but I do experiment with the basic recipe by changing the flavors with dried spices, garlic, onions and such sprinkled and incorporated.

This is very economical, fun and yummy! It's hard not to smile when serving a slice, roll or bread bowl that you made.

Basic recipe

Working with yeast is still something I struggle with. That is why I love using the master recipe for Artisan Bread in Five Minutes.

I won't post the recipe here since I have linked it above.

Simple ingredients

All mixed up

Rising

This batch below is the Vermont Cheddar recipe [from the book]. I forgot to slash the top of the bread but it turned out fine. I made individual serving sizes.

Buttermilk Cornbread

Heat oven to 425 degrees.

Ingredients

Cast iron skillet
Mine belonged to my precious Mama

2 cups + 3 TBS of self-rising cornmeal
1 1/2 cups of buttermilk
1 egg, whisked
1/4 cup of bacon fat [about 6 slices]
1 tsp of "butt rub" or other seasonings, as desired

Mix buttermilk and egg and add to cornmeal. Stir in 3 TBS of bacon fat. Let mixture sit 5 minutes.

Pour the rest of the bacon fat into the skillet and coat well.

Pour the mixture into skillet and bake 20 to 25 minutes.

Note: You can throw the bacon in the freezer and use in a bean pot later.