Joel's bread

Joel has been baking bread quite a bit this past year.
His latest breads are done with a simple sponge the night before-
48 hour sponge, 8.5 cups flour total, baked 35 minutes at 450 degrees
in a soup pot preheated in the oven, with the lid on.
The results are wonderful- if you love bread start the drool!

Favorite Corn bread

Yogurt Corn Bread or Corn Muffins

Makes 1 9x9-inch corn bread or 12 muffins

1 cup unsifted all-purpose flour
¾ cup yellow cornmeal
2 tablespoons sugar (or 2 packets of Splenda)
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unflavored yogurt
1 egg, slightly beaten
3 tablespoons butter, melted

Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl. Make a well in the center and add the yogurt, egg and melted butter. Stir to blend the liquid and dry ingredients. Turn the batter into a greased 9x9-inch pan or spoon into greased muffin cups, filling each 2/3 full. Bake in a preheated 425` oven 25 to 30 minutes or until golden brown and cooked through.

The Book of Yogurt; An International Collection of Recipes
By Sonia Uvenzian (ISBN: 0-89286-135-5)
Pg. 122

Oven Stew

Burgudy Oven stew

What did I do different last night- I used one onion- I added some red pepper- I added cut up potatoes about 5 small.

I added the barley during the last hour of cooking and during the very last 20 minutes frozen corn.

I had less time so I cooked at 375 for the first hour and a half

cut back to 350 towards the end.

Finish on the stove top and served- no pictures of the eats!

Side of salad and some bread.