Every nomadic tribe in the world makes its own bread variant. You can make bread using any implements, any heat source, and any combination of ingredients. Corn, wheat, barley, oats, millet and rice have all been used to make flour for varieties of bread. Salt, sodium bicarbonate, yeast, beer, wine and simple air fermentation have all been used to make a lighter, fluffier bread. Oils and eggs provide elasticity to your bread dough, but they are not necessary to make a basic, palatable, life-sustaining bread.
Chai Spice Corn Cake
I moved this recipe from my Bukisa account to here because I feel Triond does a great job promoting articles and creating community. This moist corn cake uses no milk or eggs. If you decide to omit the butter, use an extra 1/2 cup of coconut oil. The ginger ale makes this cake light and fluffy. While it does contain gluten if you use self-rising white flour, you can make it gluten-free by substituting five cups amaranth flour and one tbsp. baking powder.
Mom’s Bread Pudding
My grandmother gave my Dad an old chest freezer when she closed her candy store in Brewster, Ohio. We’d go to the Schwebel and Nickles Bakery thrift stores and load up the trunk of Dad’s Dodge Dart GT with loaves of day-old bread at 10 to 20 cents a loaf to fill that freezer. For weeks afterward, we’d have toasted cheese sandwiches with homemade tomato soup, French toast and bread pudding.
Mother’s Day Recipes: Homemade Giblet Stuffing
My mother has always made the most of every bit of food available. Some of her specialties were bread pudding, giblet stuffing, zucchini bread, macaroni and cheese, Spanish rice and homemade spaghetti sauce. In her honor, as we approach Mother’s Day, I will post her recipes as I remember them, along with a few changes that she and I and my daughters have made over the years. Thanks and Happy Mother’s Day, Mom!