CW RESOURCES, INC.
RIVER VALLEY PRODUCTS
140 Production Court
New Britain, CT 06051
rvp@cwresources.org

Phone 888-773-3005
860-893-0333

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Bread Recipes

CHILI-CHEESE CORN BREAD Serves 12-16

1 Cup yellow corn meal
1 Cup flour
1/4 tsp salt
1/4 Cup dry INDM
1 Tbsp sugar
1 Cup water
1/2 Cup egg substitute
2 Tbsp oil
3/4 Cup (3oz) grated cheddar cheese
1 (4oz) can chopped green chilies, drained
Nonfat cooking spray

Preheat oven to 375 F. Combine first six ingredients in a medium bowl; make a well in center of mixture. Combine water, egg, and oil; add to dry ingredients, stirring just until moistened. Stir in green chilies and cheese. Pour batter into an 8-inch square baking dish coated with cooking spray. Bake 30 minutes or until golden brown.

POTATO ROSEMARY ROLLS

1 Cup plus 2 Tbsp water (70-80 F)
2 tbsp olive oil
2 tbsp dry INDM
1/2 Cup potato flake or buds
1 tbsp sugar
1 tsp rosemary crushed
1 tsp salt
3 Cup bread flour
1 1/2 bread machine yeast
1 egg lightly beaten

Topping: sesame or poppy seed or dried rosemary

Measure all ingredients except egg and topping into bread machine pan in the order suggested by the manufacturer. Process in dough/manual cycle.
Remove prepared dough if necessary, knead in additional flour to make dough easy to handle. Divide dough into 12 pieces. Roll each to a 10” rope; coil rope, tucking under end. Place 2 inches apart on greased baking sheet. Cover; let rise until doubles, about 45 minutes. Brush tops with egg, sprinkle with toppings bake at 375 F for 15-20 minutes or until done. Makes 12 rolls (for 1 ½ lb size bread machines)

BISCUITS

2 Cup flour
1 Tbsp baking powder
1 tsp salt
1/3 Cup dry INDM
1/3 Cup shortening
3/4 Cup water

Combine the first four ingredients thoroughly. Cut in the shortening with a fork until mixture is crumbly. Stir in water to make dough that is soft but not sticky. Knead gently on a floured board. Roll dough 1/2 to 3/4 inches thick. Cut with round cookie cutter or into squares. Place on ungreased baking sheet. Bake at 450 for 12-15 minutes or until golden brown.

Note: Strawberry jam may be spooned onto the top of the round-cut dough to make strawberry biscuits.

SWISS CHEESE BREAD

1 Package active dry yeast
1/2 Cup warm water, 105-115 F
1/4 Cup dry INDM
1 1/2 tsp granulated sugar
1 tsp salt
1/2 Cup vegetable oil
3 eggs
2 3/4 Cups bread or all purpose flour
1 Cup (4oz) Swiss cheese cut in 1/4” cubes

In a large bowl, dissolve the yeast in the warm water. Add the dry INDM, sugar, salt, oil, eggs and 1 1/2 Cups of flour. With electric mixer beat at medium speed for 10 minutes scraping bowl often. Stir in remaining flour with wooden spoon until smooth. Cover. Let rise in a warm place until doubled, about one hour. Stir down batter to remove air bubbles. Stir in the cheese. Shape into a ball and smooth top. Grease a 9” pie pan. Place loaf with smooth side up into the pan. Let rise until puffy and almost doubled, approximately 45 minutes. Bake at 375 F until golden brown, 24 to 30 minutes. Remove from pan. Cool on wire rack.

Homemade Corn Bread Mix
Makes 16 Cups

6 Cups All-purpose flour
6 Cups Cornmeal
2 Cups dry INDM
1 Cup Sugar
1/3 Cup Baking powder
2 tsp Salt
1 1/2 Cup Shortening that does NOT need refrigeration

Stir together flour, cornmeal, dry INDM, sugar, baking powder, and salt in a large mixing bowl. Cut in shortening with a hand mixer until mixture is crumbly. Store in a covered airtight container or self-sealing plastic bag for up to 6 weeks at room temperature. (For longer storage, place in freezer container and seal; can be stored in freezer for 6 months. To use, allow mix to come to room temperature.)

To use mix for corn bread or muffins, Grease or spray an 8x8x2-inch baking pan or 10 2 1/2-inch muffin Cups with nonstick spray coating. Place 2 Cups Corn Bread Mix in a large mixing bowl. If desired, add 3/4 tsp dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning. Make a well in the center of the dry mixture. Combine 1 beaten egg and 3/4 Cup water in a small bowl; add all at once to mix. Stir just till batter is smooth (do not over beat). Pour batter into prepared pan or spoon into prepared muffin Cups, filling each 3/4 full. Bake in a 425 degree for 20-25 minutes for corn bread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean. Makes 10 servings or 10 muffins.