May 19, 2010

Mellow Bakers: Corn Bread

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Corn Bread
Corn Bread

I love Jeffrey Hamelman's yeast Corn Bread, the second of 3 recipes I have baked for the MellowBakers May 2010 breads. The bread is slightly sweet and has a crunchy crust which is so good for elaborate sandwiches, or simply buttered, or spread with jam. I made a loaf with half a recipe using limed cornmeal and another half recipe with regular yellow cornmeal and the dough is formed into rolls. They are both yummy and I can't tell the difference in flavor.

This recipe is a 2-day bread requiring a 16-hour poolish. The next day the cornmeal is softened in water for 15 minutes before mixing with bread flour, water, olive oil, yeast, and salt. After fermenting, the dough is formed into whatever shape is desired, let rise, then baked in a steamy 460°F oven. In other words, it's a very simple recipe to do.

Corn Rolls
Corn Rolls
very nice with lemon curd

Come bake with us!^__^


Rosemary & Garlic said...

The holes in the second picture as so lovely. This is one of my favorite loaves. A definite keeper.

Oggi said...

Anne Marie, thanks. I really love the rolls as they have more crunch.:)

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