The way my husband was raised, there was always a bread of sorts on the dinner table.
My family hardly ever had a bread of any sort for dinner. When we got together, I was perplexed at how often he asked, "is there bread?" I got used to it and more often than not, there's bread with dinner. Either dinner rolls or muffins or toast or quick bread or buns or ''raised something'' that goes well with butter. He also thinks that butter is almost more important than the bread itself. "May I have bread with my butter please" I hear him thinking.
Since I made a glazed oven roasted pork roast for dinner tonight along with au gratin baked potatoes, fresh steamed carrots, baked apple slices in butter and cinnamon...the texture of the bread I wanted for dinner was to have a bit of a crunch factor. Scoured my head for what would work. I came up with one that never disappoints.
"Adapted" from a favorite old time cookbook.
The American Woman's Cookbook circa/published 1946
Although I've made the Sally Lunns in this cookbook a hundred times over the years, I've also changed it up just a bit a few times in different ways to be a better fit for what's for dinner.
Tonight was a way of doing that.
"Corny Sally Lunns"
scant 2 c flour
3 t baking powder
1 t kosher salt
scant 1/4 c yellow corn meal
put all in large bowl and whisk to combine.
1 c buttermilk
stick softened butter
scant 1/4 c raw sugar
put butter and sugar in bowl and using electric mixer, mix until creamy.
add the egg and combine then slowly the buttermilk.
alternately blend both the dry and wet.
use spray coating in muffin tins, this made me 8.
preheated my convection oven to 333*.
put the mix in silicone muffin baker and baked 13 minutes.
the result is so light and tender moist and good crisp/crunch on the edges of the top of muffins.
no butter needed for mine nor his, surprise surprise...
Care to share your dinner bread recipes? Ideas in general or how important a dinner bread is for you and your family....