It All Comes Down to Bread

Local recipes will make you want to cook.

Hutto may be known for hippos, football, and growing opportunity but, it's also where to find some pretty mean down home country cooking recipes. 

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Locals, share your recipes!

Bread Recipes

Hot Water Cornbread

Miranda McAdams

Prep time: 2 min | Cook time: 2 min | Ready in: 4 min | Yields: Individual Servings

Ingredients:

• 2 Cups Corn Meal

• 1 Tsp Salt

Instructions:

1. Combine cornmeal and salt in bowl.

2. Heat skillet on stovetop with enough oil to cover bottom of pan – get the oil really hot before frying the cornbread.

3. Pour hot water into cornmeal a little at a time and stir – do not make too soupy but wet enough to drop by spoonfuls into hot oil.

4. Cook until brown, flip over, and brown other side.

5. Remove from pan and place on paper towel lined plate.

6. Serve hot.

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Quick Rolls

Miranda McAdams

Prep time: 10 min Cook time: 10 min Ready in: 20 min Yields: Makes up to a dozen rolls

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Ingredients:                           

• 1 Cup Milk, Scalded

• 1 Tbsp Heaping Shortening

• 1 Pkg Yeast

• 3 Cups Flour

• 2 Tsp Sugar

• 1/2 Tsp Salt

• 1/2 Cup Lukewarm Water

Instructions:

1. Add shortening to scalded milk.

2. Dissolve yeast in warm water.

3. Mix flour, sugar, salt together.

4. When milk is lukewarm and yeast is dissolved, mix together and pour into flour mix.

5. Stir well and set aside to rise until it’s doubled in size.

6. Then make into rolls.

7. Bake at 375 degrees until brown.

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Flour Tortillas

Prep time: 15 min Ready in: 15 min Yields: 12-24 Flour Tortillas

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Ingredients

• 3 Cups Unbleached Flour

• 2 Tsp Baking Powder

• 1 Tsp Salt

• 4-6 Tbsp Vegetable Shortening or Lard

• 1 1/4 Cup Warm Water

Instructions

• Mix dry ingredients together in a large bowl.

• Add vegetable shortening or lard OR use a combination of half lard, half shortening.

• Use a fork or pastry cutter to cut in the shortening or just do it the old fashioned way and use your hands.

• Next add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water.

• Knead the dough for a few minutes.

• Now you will pull off pieces of dough to form about 12 small dough balls. Let them rest for at least 10 minutes, longer if you like.

• This is a good time to heat up the griddle. You will want to set it at a medium to high heat. If it is too hot the tortillas will cook too fast

• Now you can roll out the dough with your rolling pin. It is a good idea to dust each ball with a little flour just before you roll them out. Lay the rolling pin in the center of the dough ball and roll up, center and roll down. It is good to lift the dough and turn it. Again, rolling pin the center and roll. Roll them out fairly thin. Lay your tortilla on the hot griddle. It takes just a few seconds to cook.