The Krazy Kyles

2.5 c. Water
1 t. Salt
1/2 c. Cornmeal
1/2 c. Brown Sugar
1/2 c. Margarine
1 T. Yeast
1/4 c. Wheat Germ
4 - 5 c. White Flour

Cook 2 cups of the water with salt and cornmeal. Add sugar and margarine.

Fill glass measuring cup with 1/2 cup warm water (unchlorinated), add 1 t. Sugar and Yeast. Wait 5 minutes or until bubbly.

After cornmeal mixture is cooled (just warm to the touch) add yeast mixture. Add wheatgerm and flour.

Knead. Let rise for 1 hour. Punch down and form into rolls. Let rise on oiled pans 1 hour.
Bake 15-20 mintues at 400 degrees.

Mix the following ingredients in Kitchen Aid (w/dough hook) or Bosch and let stand until bubbly (to prove yeast virility)
1/4 t. Fruit Fresh (Ascorbic Acid)
3 cups Water, Warm (don't use tap water, if chlorinated the bread won't rise well)
2T active dry yeast
1/3 cup Brown Sugar
3 cups White Flour
1 cup Whole Wheat Flour

Now add:
3 T. Coconut Oil, Margarine or Butter
1/3 cup Brown Sugar
1 T Salt

Blend the following 2 ingredients in the blender and add to mixture:
3 T. Soy Lecithin
2 cups Whole Wheat Flour

Add whole wheat flour as necessary to cause dough to just start to clean bottom of the bowl (Kitchen Aid) or center post (Bosch). Suggested 1 cup.

Kneed at least 10 minutes using mixer.

Remove from mixer and cover. Set in a warm place for 30 minutes or until doubled.

Punch down dough ball, divide into loaves and place into greased bread tins. Cover and let rise in a warm oven 45 minutes.

Remove cover and heat oven to 350. Bake for 30 minutes.

Yield 3 medium to large loaves

3 large free-range eggs
1/2 cup extra virgin olive oil
3/4 cup sweet potato/yam puree
3/4 cup brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1 tsp pumpkin pie spice (ginger, cloves, cinnamon, nutmeg)
1 cup cornmeal
1 cup GF flour mix*
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp sea salt

*There are many variations here, but this is a good basic flour mix:
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch/flour

Preheat the oven to 350 degrees F. Grease the bottom of an 8 inch cake pan. In a large bowl, whisk the eggs till frothy and add the oil; whisk to combine. Add the sweet potato puree and whisk well. Add the brown sugar, vanilla, cinnamon and spices and whisk.

In a separate bowl whisk together the cornmeal, flour mix, baking powder and salt. Add the dry ingredients to the wet, stirring by hand just enough to make a smooth batter. Pour into the prepared cake pan.

Bake in the center of your oven for 45 minutes or so.

From Country Magazine Feb/Mar 1998
2 packages Active Dry Yeast
2 cups Warm Water
1/4 cup Oil/Shortening
1/2 cup Sugar
1 Egg
2 t. Salt
6 - 6 1/2 cups All-Purpose Flour
6 T. Butter or Margarine
3/4 cup packed Brown Sugar
1 T Cinnamon
3/4 cups Walnuts
1.5 cups Maple Syrup

In a mixing bowl, dissolve yeast in water. Add shortening, sugar, egg, salt and enough flour to form a soft dough. Cover and refrigerate for 24 hours. Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16"x10" rectange. On each rectangle, spread 2 T butter and sprinkle with 1/4 cup brown sugar, 1 t Cinnimon and 1/4 cup walnuts. Pour syrup into the bottom of 3 greased 9" round baking pans. Sprinkle with brown sugar. Tightly roll up each rectangle, starting with the short side. Slice each roll into 10 pieces; place over syrup. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 25-30 minutes or until golden brown. Cool in pans for 5 minutes, invert onto a wire rack. Yield 2.5 dozen.

¾ cup yellow cornmeal
¾ cup flour (I use white)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 eggs or use equivalent of 2 eggs of applesauce
¼ - ½ cup milk (or soy milk, rice milk, or water) use smaller amount if adding corn
2 Tbsp sweetener (sugar, honey, etc.)
2 Tbsp olive oil (or canola)
1 cup - can corn kernels (drained)

Preheat oven to 350 degrees. Stir together cornmeal, flour, baking powder, baking soda, salt. Add egg, milk, sweetener, oil, and corn. Mix together until just mixed. Pour into muffin pan or 8-9 inch baking dish. Bake 15-20 minutes (sometimes longer if not muffins). Test with toothpick or knife. Let cool.