Best Texas Bread Recipes

TEXAS PAN BREAD (PAN DE CAMPO)

Steps:

• This is from a recipe my grandmother use to make in Texas.
• Preheat oven to 450 degrees.
• Stir together the dry ingredients.
• Blend in the butter using a pastry cutter (you can use your fingers) until the mixture is crumbly.
• Add milk slowly until a soft, not to sticky, ball of dough is formed.
• Turn the dough out on a floured surface and knead gently for about 1 minute.
• Flatten the ball of dough and roll out into about a 1/2 inch thick round.
• Place some butter (about a tablespoon) in a cast iron skillet.
• Place iron skillet in oven just to melt the butter.
• Remove the iron skillet as soon as the butter melts and swirl the butter to coat the bottom of the pan.
• Carefully place the dough into the skillet.
• Bake about 6 minutes, then flip the bread and bake another 6 minutes.
• Variations: Sprinkle cheddar cheese on top of bread after flipping. Spread a mixture of brown sugar and cinnamon on top after flipping.

HOMEMADE EGG BREAD FOR TEXAS TOAST

Steps:

• 1. In a large mixer bowl combine 3 cups of the flour and the yeast. In a saucepan heat milk, sugar,butter and salt until warm (115^)and butter is almost melted; stir constantly. Add to flour mixture; add eggs,one at a time. Beat at low speed of electric mixer for about 1/2 minute; scraping bowl.Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.
• 2. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a semi-stiff dough this is smooth and elastic about 6 minutes. Shape into a ball. Place in a lightly buttered bowl; turn once to butter surface. Cover; let rise in a warm place till double- away from draft- about 1 1/4 hours.
• 3. Punch down; divide dough in half. Cover; let rest 10 minutes. Shape into 2 loaves. Place in 2 sprayed 9x5x3-inch loaf pans. Cover; let rise till nearly double about 35 minutes.
• 4. Bake in a 375^ oven for 35 to 40 minutes or till done, covering with foil the last 15 minutes to prevent over browning. Remove from pans; cool on a wire rack. Slice thick toast and butter or garlic butter. Enjoy with your favorite breakfast, or luncheon sandwich.

TEXAS PEACH PECAN BREAD

Steps:

• Grease a 9x5x3-inch loaf pan.
• In a small bowl, stir together flour, baking powder, nutmeg, and salt.
• In a large mixing bowl, cream butter and sugar.
• Add eggs and sour cream, and beat 1-2 minutes or until light.
• Stir in flour mixture alternately with peaches.
• Stir in peaches.
• Stir in pecans.
• Pour into prepared pan, and bake at 350°F for 50-60 minutes or until cake tester or knife inserted in center comes out clean.
• Cool 10 minutes in pan.
• Remove from pan to wire rack, and cool completely.

TEXAS CORN BREAD IN A JAR

Steps:

• 1. 1 wide-mouth pint canning jar 1 Cup yellow corn meal 2/3 Cup sifted flour 1/3 Cup sugar 4 Teaspoons baking powder
• 2. Instruction In a large bowl, thoroughly mix all dry ingredients. To package in jars: Wash, rinse and dry canning jars, lids and bands. pre-mix ingredients thoroughly before placing in jars Decorate as you wish To package in bags: 1. Place cornbread mix in jar 3. Cut 12-inch lengths of craft ribbon. Tape craft ribbon around paper bag. make a tag with recipe instructions
• 3. (include on gift tag): Texas corn bread 1 jar Texas Cornbread Mix 1 egg 1 cup milk 1/4 cup soft shortening (Crisco) Preheat oven to 425 degrees. Grease one 8-inch square pan, or 8-inch cast iron skillet, or cast iron cornbread mold. Place cornbread mix into bowl, mix thoroughly. Add egg, milk and shortening. Hand-beat until smooth, about one minute. Bake for 15-20 minutes until done

TEXAS PEACH PECAN BREAD

Steps:

• 1. In a bowl, stir flour, baking powder, nutmeg, and salt.
• 2. In a large bowl, cream sugar and margarine. Add eggs and sour cream: beat well.
• 3. Add flour and peaches and mix. Add pecans and stir in well by hand.
• 4. Bake at 350 for 50-60 minutes. Makes one large loaf. (Or, 2 small loaf pans)

TEXAS PECAN-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat an 8x4-inch loaf pan with cooking spray.
• Combine bananas, buttermilk, egg whites, and oil in a medium bowl. Mix well.
• Combine flour, oats, sucralose blend, baking powder, baking soda, and salt in a large bowl. Make a well in the center; add banana mixture all at once and mix well.
• Reserve 1/8 cup pecans and stir the remainder into the batter. Pour batter into the prepared loaf pan. Sprinkle reserved pecans on top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

TEXAS STYLE RAINBOW CORN BREAD

Steps:

• 1. Preheat oven to 400 degrees F. Combine corn meal, coconut flour, baking powder, sugar and salt in a small bowl. Stir to blend together then set aside till needed. You can use white corn meal if desired, I just prefer using yellow.
• 2. Add eggs to a large bowl, and add in melted butter, and granulated onion. Beat till blended together.
• 3. Add the dry ingredients to the beaten egg mixture. Then beat until no lumps remain.
• 4. I chose to cook the chopped veggies in the microwave for 1 1/2 minutes before adding to batter.
• 5. Now add in the chopped red and green bell peppers, chopped jalapeno, & chopped onion. Stir with a spoon until blended together.
• 6. Next add in the whole kernel corn, and shredded cheese. Fold in with spoon until well mixed.
• 7. Spray a 9X9 inch pan with non stick cooking spray, add 1 tablespoon melted coconut oil or melted butter, and bake in preheated 400 degrees F. oven for 15 to 25 minutes till done. MINE BAKED FOR 25 MINUTES BEFORE IT WAS DONE AND GOLDEN BROWN.
• 8. Serve with butter if desired while it is still hot. ENJOY.

TEXAS CRANBERRY JALAPENO BREAD

Steps:

• Preheat oven to 350.
• In a large bowl, mix dry ingredients (flour through cranberries).
• In a medium bowl, mix eggs, juice, vanilla, jelly, and butter.
• Make a well in center of dry ingredients.
• Fold wet ingredients into dry and mix only until ingredients are combined.
• Pour into 2 well greased loaf pans.
• Bake 50-60 minutes.

TEXAS CORN BREAD

Steps:

• 1. Preheat oven to 450 degrees.
• 2. Put oil or bacon grease into a 12 inch cast iron skillet and heat on top of stove. Keep warm until ready to add to batter.
• 3. Mix dry ingredients.
• 4. Add milk and egg and stir just until combined. Do not over mix. It is okay and even desired if batter is lumpy.
• 5. Add hot oil, stirring so you don't cook the eggs as you add the oil.
• 6. Cook on high on top of stove for 30 - 45 seconds before placing in hot oven. This will give you a very crispy bottom crust.
• 7. Bake for 15 - 20 minutes in a hot oven. Begin checking for doneness after about 13 minutes. Cornbread will be done when a toothpick inserted in the center comes out clean. The finished product should be tall and golden brown. It will also slide right out of the skillet if you have a well-seasoned cast iron skillet.

TEXAS TOAST GARLIC BREAD

Steps:

• 1. These are the basic ingredients for the recipe. Except for the Texas Toast. You can use other breads as well. I only show 1 stick of butter but I used 1 1/2 sticks.
• 2. Add the softened butter to a medium size bowl. Add in the chopped chive and granulated garlic and blend together.
• 3. I used Sunbeam Texas Toast but almost any bread will do.
• 4. Spread the softened butter mixture over each piece of bread. Then sprinkle each evenly with the parmesan cheese, and gourmet cheddar cheese powder.
• 5. Place in preheated 350 degree oven and bake for 10-15 minutes OR till butter has melted and cheese is hot and bubbly. Remove from oven and serve as desired. I baked mine in my Microwave oven, on the Garlic Bread setting for 13 minutes. But I have also used the regular oven.
• 6. NOTE: Before I discovered that I could order bulk gourmet cheddar cheese from Amazon, I would purchase the cheap Macaroni & Cheese Boxes and use the Packages inside the box on my garlic bread.

TEXAS SPOON BREAD

Steps:

• In a large saucepan, heat milk to 180°; stir in cornmeal. Reduce heat; simmer for 5 minutes, stirring constantly. Remove from the heat; stir in the butter, sugar, salt and baking powder. , In a small bowl, beat egg yolks. Gradually stir a small amount of the hot mixture into yolks; return all to pan and mix well. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into hot mixture until well blended. Pour into a greased 8-in. square baking dish. , Bake at 350° for 40-45 minutes or until well puffed. Use a spoon to serve.

TEXAS CORN BREAD

Steps:

• Mix corn meal, flour and salt. Add all the other ingredients and let stand at least 5 minutes without mixing. Grease the skillet well and heat it. Now stir in mixture and pour it into the skillet. Cover the skillet and bake it on the coals, checking every few minutes to see that the heat is right. It is cooked when the top crust is a golden brown color. You will find that the bottom is somewhat moist at this time. That is fine, for it should be. If you are making this for a party, you can double the recipe and bake it in a half aluminum pan at 350 degrees for between 15-20 minutes.

TEXAS BREAD

Steps:

• Melt butter in pan.
• Spoon mixture into pan allowing melted butter to cover sides of each spoonful. Bake at 400 until brown.

TEXAS SPOON BREAD

Steps:

• 1. In a saucepan, scald the milk, heat to 180 degrees F; stir in cornmeal. Reduce heat; simmer for 5 minutes, stirring constantly. Remove from the heat; stir in butter, sugar, salt and baking powder. In a small bowl, beat egg yolks. Gradually stir a small amounts of the hot mixture into yolks; return all to pan and mix well. In a mixing bowl, beat egg whites until soft peaks form. Fold egg whites into hot mixture until well blended. Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 40-45 minutes or until well puffed. Use a spoon to serve.

HOMEMADE TEXAS TOAST GARLIC BREAD

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl, add salt, oregano, garlic & parsley; mix to combine; set aside.
• Melt the butter in a microwave safe dish (cooking times will vary).
• Spoon about 1 tbsp of the melted butter over each slice of bread, using a pastry brush to spread the butter evenly.
• Sprinkle each slice with garlic mixture. Bake 10 - 12 minutes, or until golden & crispy.
• CHEESY GARLIC TEXAS TOAST: Can add 2 - 3 slices of monterey jack cheese (each) the last 2 minutes of cooking time.

TEXAS SPOON BREAD

Steps:

• In saucepan, scald the milk; stir in cornmeal.
• Reduce heat; simmer 5 minutes, stirring constantly.
• Remove from heat; stir in butter, sugar, salt and baking powder.
• In small bowl, beat egg yolks.
• Gradually stir a small amount of the hot mixture into yolks; return all to pan and mix well.
• In mixing bowl, beat egg whites until soft peaks form.
• Fold egg whites into hot mixture until well blended.
• Pour into greased 8-inch square baking dish.
• Bake at 350° for 40-45 minutes or until well puffed.
• Use a spoon to serve.