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Yeasted Cornbread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 14 Aug 2016 17:25:15 -0700
v116.n030.2
* Exported from MasterCook *

                              Cornbread, Yeasted

Recipe By     :Susan Jane Cheney
Serving Size  : 8     Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Grains                          Low Fat
                  Posted                          Side Dish
                  Snacks

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1/4           cup  water
    1 1/2      teaspoons  active dry yeast
    1                cup  whole wheat bread flour
    1                cup  milk -- or unsweetened soymilk, scalded
    2        tablespoons  maple syrup
       1/2      teaspoon  sea salt
    2        tablespoons  sesame oil -- corn or other vegetable oil
    1                     egg
    1                cup  cornmeal
       1/4           cup  whole wheat pastry flour

This yeasted cornbread has a different texture than its chemically 
leavened cousins and it keeps better.

Notes:
Omit the bowl rise if you are short on time.
The egg is optional; substitute 2-4T of additional liquid.

Prep Time: 15-20 min
Rising: 2 hrs
Bake: 30 min
Yield: one 8" square or 9" round bread

Heat the water and cool it to lukewarm. Add the yeast and a teaspoon 
of the bread flour, cover, and set it in a warm spot to proof.

In a med-sized bowl, combine the hot milk, syrup, salt and oil; set 
it aside until lukewarm. Beat in the egg.

Sift together the cornmeal and bread and pastry flours.

Add the proofed yeast to the milk mixture and stir well. Vigorously 
stir in the dry mixture. Cover and set it in a draft-free spot for 
about an hour, or until a sponge develops.

Grease an 8" square or 9" round pan. Stir down the sponge and spread 
it evenly in the pan. Cover it for about 45 min, until the batter 
rises in the pan.

Preheat the oven to 350F. Bake the bread for 30 min, or until it has 
browned and a tester inserted in the center comes out clean. Serve 
the cornbread warm or at room temp.

Source:
    "Breadtime Cookbook"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 212 Calories; 6g Fat (24.5% 
calories from fat); 6g Protein; 34g Carbohydrate; 2g Dietary Fiber; 
31mg Cholesterol; 143mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve it with chili or soups.