* 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
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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"
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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.