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Corn bread

"Marcy Goldman" <goldman@betterbaking.com>
Tue, 10 Feb 2004 07:03:51 -0500
This is my way to go about corn bread. Although I call it New York Bakery 
corn bread - it is in fact, to me, a typical Montreal (since that is where 
I a from) corn bread.  It is in my cookbook but I had posted this recipe 
for Bread Digest subscribers about two years ago for their enjoyment. That 
week, the recipe got hit on a lot - in a good way ? as some 1400 people 
downloaded it (obviously everyone likes corn bread)

Marcy Goldman

Corn Bread

This is from my cookbook, The Best of BetterBaking.Com, Ten Speed Press and 
Random House Canada, 2003, Winner of the 2003 Best Dessert Book of the Year 
(English), Gourmand International Cookbooks Awards (did you know Rose won 
for Best Bread Book?). This corn bread is hardly corny at all, but it's 
actually a dense, lightly colored rye loaf and our favorite emissary of 
sourdough culture. This recipe calls for a rye starter, as opposed to a 
white starter, and will yield enough dough for two good loaves.

Makes 2 large loaves

Rye Starter (3 days ahead)
3 to 4 cups lukewarm water
1 teaspoon instant yeast
3 cups dark rye flour or pumpernickel flour
1/2 cup bread flour

In the bowl of an electric mixer, stir together the water and yeast.  Let 
stand for 2 or 3 minutes to dissolve yeast.  Stir in flours to make a thick 
batter.  Insert the bowl into a large plastic bag and allow it to stand for 
three days in a cool place.

all of the starter (above)
2 cups warm water
1/2 cup stoneground cornmeal
l tablespoon salt
1 tablespoon caraway seeds, to taste
4 cups dark rye flour
4 cups bread flour

After 3 days, stir down starter and add the water, cornmeal, salt, caraway 
seeds, rye flour and 3 cups of bread flour and mix to make a soft 
mass.  Knead with the dough hook on the slowest speed of the mixer, dusting 
in additional flour as required to form a soft dough, about 8 to 10 
minutes.  Form dough into a ball and place in a lightly greased bowl. 
Insert bowl into a large plastic bag and let rise until almost doubled, 
about 2 to 4 hours.

Stack 2 baking sheets together and line top one with parchment paper. 
Sprinkle cornmeal on top.  Set aside.

Gently deflate the dough, spray the top of the dough with nonstick cooking 
spray, insert again into the plastic bag and let rise for another 1 or 2 
hours. Shape dough into two large round loaves and place them prepared 
baking sheet. Allow bread to rise again approximately l hour, to two thirds 
(not doubled). Dust top of loaves  lightly with flour.

Preheat oven to 425 F.  Make diagonal slits on top of loaves with a sharp 
knife.  With a spray bottle filled with water, lightly mist loaves with 
water, then spray oven as well, being careful to avoid the oven 
light.  Bake 35 to 45 minutes, misting the inside of the oven several times 
in the first 10 minutes, until brown.