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• Sift corn meal with flour and sugar, baking powder and salt into bowl.
• Add egg, milk and oil. Stir until smooth.
• Pour into greased 8×8 Pyrex. 
• Bake at 425° for 15 to 20 minutes or until golden brown. 

For Corn sticks:

• Place greased corn stick pan in 425° oven to heat. 

• Adjust oven rack to lower-middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Whisk all-purpose flour, whole-wheat flour, wheat germ, sugar, salt, baking powder, and baking soda together in large bowl. Combine buttermilk and 2 tablespoons melted butter in 2-cup liquid measuring cup.
• Add wet ingredients to dry ingredients and stir with rubber spatula until dough just comes together. Turn out dough onto lightly floured counter and knead until cohesive mass forms, about 8 turns. Pat dough into 7-inch round and transfer to prepared sheet. Using sharp serrated knife, make ¼-inch-deep cross about 5 inches long on top of loaf. Bake until skewer inserted in center comes out clean and loaf registers 195 degrees, 45 to 50 minutes, rotating sheet halfway through baking.
• Remove bread from oven. Brush with remaining 1 tablespoon melted butter. Transfer loaf to wire rack and let cool for at least 1 hour. Serve.

• In a medium bowl, stir together flour, salt, and yeast; stir in cheese and olives. Add water and, using a wooden spoon or your hand, mix until a wet, sticky dough forms, about 30 seconds, adding additional water, 1 tablespoon at a time, if needed. Cover bowl with plastic wrap and let stand at room temperature until dough has doubled in size and surface becomes dotted with bubbles, 12 to 18 hours.
• Generously flour work surface; scrape dough onto work surface. Lightly flour hands, a bowl scraper, or a spatula and lift edges of dough toward the center. Nudge and tuck edges of dough to make round.
• Place a piece of parchment paper on work surface and generously dust with flour. Gently place dough on parchment, seam-side down. If dough is tacky, lightly dust top with flour. Cover dough loosely with wax paper and two clean kitchen towels. Let down stand in a warm, draft-free spot until almost doubled in size, 1 to 2 hours.
• Gently poke dough with your finger; dough should hold the impression. If it springs back, let rise 15 minutes more.
• Ten minutes before dough has finished rising, preheat oven to 475 degrees on a conventional oven (450 degrees on a convection ovewith a rack in the lower third. Place a covered 3 1/2-quart cast-iron or enameled cast-iron Dutch oven (with plastic handle removed and screw hole plugged with aluminum foiin center of rack.
• Using pot holders, carefully remove preheated Dutch oven from oven and uncover. Uncover bread and loosen bottom with a large spatula. With the aid of the parchment paper, invert bread into preheated Dutch oven so that it is seam-side up. Cover Dutch oven and transfer to oven; bake for 25 minutes.
• Uncover and continue baking until bread is dark brown but not burnt, 15 to 30 minutes more. Using a heatproof spatula or pot holders, gently lift bread from Dutch oven and transfer to a wire rack to cool.

• In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry clotwith flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramiin oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

• Preheat oven to 425 degrees.
• Roast the peppers in the oven for 8-10 minutes, cool, peel and remove seeds.
• Cut into small strips, place in pan with 2 tblsp olive oil. Add salt and simmer for 45 minutes. Bring to room temperature.
• Lower oven to 350 degrees.
• Mix the feta and olives together.
• In a bowl, beat the eggs, flour, baking powder and black pepper.
• Slowly add the 3 oz olive oil and cooled milk.
• Add the grated gruyere and garlic. Mix.
• Gently add the pepper mixture and feta/olive mixture. Mix.
• 1Pour into ungreased loaf pan.
• 1Bake for 45 minutes or until done.

Starter: Make this the day before you want to bake the bread. I do this in the evening when I come home from the brewery.

• Mix the grain, water, flour and yeast together in a large glass or other non-reactive bowl, cover with plastic (a shopping bag works fine) and place in a slightly warm place to ferment overnight. I like to turn on the light in my oven and leave it there while I sleep. If you do this, always leave a note on the oven temperature control so no one starts a fire in your oven!

Bread:

• Place a baking stone or tiles on the oven’s lowest shelf and preheat oven to 450° F at least one hour before you put the loafs in the oven. Dissolve the salt in the warm water and then add all the ingredients to the starter. Stir well to help build gluten. I reserve some of the all-purpose flour in case I need to add more/less to the dough. You can’t take it out once you put it in! Knead the dough for at least 10 minutes, or 15 if you have the strength. Add more flour as needed to make the dough come together. To test if you need more flour, you can lay your hand on the dough and if you can pull your hand away after 10 seconds or so, you’ve got enough flour in the dough. Some people compare a kneaded, properly floured loaf to a baby’s bottom. Oil a large bowl with about 1 tsp of vegetable oil and place dough in bowl. Place in a warm, draft-free area to rise for 2 hours or until doubled.
• Remove dough from bowl and shape dough into loaves. I like to make one large hearth-style loaf as it yields nice slices of bread for sandwiches. Sprinkle a peel or flattened cardboard box with coarse cornmeal. Place formed loaf on the peel or flattened cardboard box. Cover loaf with lightly oiled plastic or damp tea towel to rise in a draft-free area for about 1 hour or until doubled. Now is a good time to preheat oven and stone(s).
• Fill a squirt bottle with tap water to spritz the loaf as it bakes. I like to cut a pattern of slits on the top of the loaf with a lame or razor just before placing it in the oven. This allows for more oven rise and a nicer appearance. Slide raised loaf into hot oven carefully and with determination: if you hesitate the loaf might stick to the peel and make a mess! Carefully spritz the walls and floor of oven with water, avoiding the light bulb. Do this 3 time in the first 15 minutes of baking. After this, reduce heat to 350° F and let bread cook until it is well-browned and sounds hollow when rapped on the bottom with your knuckles, about 30-40 minutes or 205° F internal temp with thermometer.
• Remove bread from oven and let it cool on a rack. You should hear lots of cracking coming from the crust as it cools. This is the sign bakers look for when they want a thick, chewy crust. Music to my ears! Please wait until the bread is cooled to room temp before eating as this will allow the crumb to set, (which makes cutting easier) but if you can’t wait, slather it in butter, jam or both, and enjoy Spent Grain bread a al Anthony! 

• Sift the flour, sugar and salt.
• Cut in shortening.
• Add a little bit of milk at a time, and only enough to form in dough.
• Roll dough (using floured rolling pin) to 1/4″ thick.
• Cut in 1/2″ squares.
• Pierce it with a fork in long rows from top to bottom of each piece.
• Bake at 375 degrees for 15-20 minutes until done.

• Sift flour and salt and mix butter into flour until it resembles peas. 
• Mix oil and water and add to flour. 
• Mix until it leaves the sides of the bowl. 
• Put a small amount of flour on your breadboard and knead dough lightly. 
• Add a small amount of flour and press flat with hand. 
• Roll out as thin as possible. 
  
• Pick up, turn over and roll out again as thin as possible. 
• Perforate with a fork and bake for eight minutes at 400 degrees