I'd like to know the approx. baking time for the corn bread loaves. I can't find a recipe. Can anybody help ?
900537
I believe the timing is affected by your mix and how wet the batter is. As a ballpark, if you look at the Aunt Jemima cornmeal recipe for corn muffins which is approximately the amount for the mini loaves, it says 425degree oven for 15-18 minutes. Cornbread is usually baked hot and quick. Good luck.
900538
I would treat them as "muffins" . maybe 10-15 min and check for doneness. (either stick or just because you know). If I use those - and fill them 1/2 full rather dry corn bread - it takes app 14-16 min for them to rise and be done.. at 350. But if I fill them 3/4 full (raw batter) then it takes close to 20 min for them to be done.
900539
I bake banana breads and pumpkin breads for 30 minutes. They are nicely done and baked throughout.
1782721
I'm sorry, I don't have an answer...I've only used it once and didn't attempt to make the cornbread I made with it stand. I'd imagine you'd want to trim some of the risen, baked layer so it's flat - and then put the pieces together using icing, if making a cake and toothpicks...
84141
I have made over 20 loaves and I only use this recipe that I found on Seriouseats dot com. "Bread baking pullman loaf recipe" It comes out perfect every time. http://www.seriouseats.com/recipes/2011/12/bread-baking-pullman-loaf-recipe.html
587171
I don't know for sure for the corn of the cob, but I use it a lot with brauts which take about an hour to cook. I hope this answer will help.
1217441
Yes, I have made cornbread, muffin mix, been thinking about bread sticks using already proofed dough. Just make sure you lightly oil the holes. I also turn it upside down when a batch comes out and they land on the top, just pop out. I set the timer for 7-8 minutes.
2035789
I'd be interested too! I've made two loaves of bread so far in my small Zojirushi (3 days old!) but both were kind of dense. If I make anything successfully, I'll post the recipe here. But if anyone has any to share, I'm definitely interested too.
1994745
http://germanfood.about.com/od/bread/r/laugenbrezeln.htmfollow this recipe exactly. You won't be disappointed!
388094
Nordic Ware gingerbread House comes with the Recipe to make the Cake, I am sure there are many Recipes for Gingerbread Cake on Line. I have an Old Oven, I used 325F Degrees and it took maybe 55 to 66 minutes, every Oven is Different, I don't know yours! ...I do have to cover the Cake with Aluminum Foil half way through the Baking or it would Brown too Fast! ...If this answer was of any help to you, consider to give me your Vote, click Yes or No under my Review.Thank You
1903135
I note that on some mixes for muffins or cupcakes that a baking time is noted for the jumbo sized ones. Recently, I made honey cornbread muffins from a mix and the baking time was 18-22 minutes, but I had to add five more minutes to the time since the muffins were dense. My best guess would be to add a minimum of five minutes to the standard size baking time whether it be a mix or from scratch.
1734729
Around 25min or so. I have done a test and bake for a few different recipes and i have found that my bake time for these little guys is reduced by half. so 25min should do the trick.
2014492
Hi,put in a teaspoon of vegetable oil, a drinking glass of warm water, 4 cups of flower (I use 2 cups bread flower, and 2 cups whole wheat flower for German type coarse bread, use 4 cups bread flower for white bread). Add one tablespoon of salt, 2 tablespoons dry milk, 2 tablespoons of sugar. Add 1/2 teaspoon of yeast. Bake 3.5 hrs.Machine should form a dry soft ball. If too liquid, add a little of flower. If machine has to labor hard, and you hear a grinding type noise, the dough is too dry and add a little warm water. Using this for > 10 years, always bakes a great loaf.
264070
I use mine all the time for bread. My recipe actually calls for about the same amount of ingredients you use but have found that, because this does such a good job in 3 minutes of processing, I have cut back to about 2 1/2 cups of dry ingredients and I get an even nicer, lighter bread. Let me also suggest that,even though the friction of the processing DOES warm the dough substantially, I've learned that starting with 95 degree (F) water helps the dough rise faster and better. I find that no less than 2 min nor more than 3 min of "run" time is perfect for WONDERFUL bread.
483343
I'm sorry, I don't remember exactly. - I don't believe I lowered the temp - but I did check on my breads about 5 minutes before the recommended time - I have a cake tester which I use to make sure the center of my breads are cooked. Good Luck and Happy Holidays to you all .... :D
483342
When I purchased these, there were baking instructions included. I followed the instructions given and my sweet breads turned out great. I don't remember the exact instructions, I think the oven temp is just a bit lower and cooking time is a bit shorter.
1692919
oven use should be fine. other suggestions for using a paddle to slide dough onto stone is probably best way to go about it, but since i don't have one, i just carefully lay the dough (that i've already shaped into a rectangle) on the pre-heated stone (corn meal down first) and then put on the sauce, toppings, cheese, etc.
2203757
Bread bakes differently due to so many factors, like humidity, elevation, starter or commercial yeast, I hesitate to recommend a recipe. You could check the Great River website, and do a small loaf by reducing the recipe, see how you like it. For where I live, I need to add at least 2 tablespoons of water to the recipe I frequently use, which is from the Tasajara Bread book, the basic recipe. Since the 7 Grain absorbs more water, you need to add some, whereas with standard bread flour, probably not. I have made many delicious loaves baked in an ordinary loaf pan with the 7 Grain blend, I think the flavor is very good, and I always toast my slice. Always. Also, the bread is better 24 hours after baking, the moisture averages out thru the loaf, I just wrap it in a kitchen towel for a day, and after that it's kept in a plastic bag. I only bake one loaf at a time, but I change seeds, dates, chunky ground nuts, or even herbs, depending on what sounds good. I plan to start using my own wild yeast starter, so that will take me out of the loaf pan and onto a baking stone or a baguette baker. I have all the flours made by Great River, they do rise differently, the 7 Grain is a little more dense of a loaf, but it's great to have access to organic flours, and home made bread is worth the time. Good luck, and don't worry if you have a few loaves in the beginning that aren't terrific, that happens, it's an art, takes a little practice.
483344
I used these and had no problems with baking time. I actually only use the baking time on recipe as a base. I always check in less time than called for. Baking times can vary with different ovens. Check when you start to smell the bread. I always test cakes and breads with a toothpick in center or think wooden skewers. I really don't think you'll have a problem. I made them for a bake sale and they were great. Good Luck.