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Cornbread made with yeast

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If you read my column from yesterday, I shared a menu for those days we're at home relaxing after the holidays. In the menu, I included a recipe for "Mississippi Cornbread", which is great with the chili recipe I shared or anytime you want some really good cornbread. I've come across another cornbread that I'd like to pass along which is very different in two ways: for one, it contains yeast! Second, you make it in a bread machine! This leads us to the recipe, "Dr. Michael's Yeasted Cornbread".

This cornbread is different in both of the ways I just explained, but also, it's not the same texture or consistency as regular cornbread is. This is actually a cross between cornbread and yeast bread. It does contain cornmeal but it's not the coarse consistency as regular cornbread is. This bread is very versatile in that it can be used as a sandwich bread, used for breakfast toast, or buttered and given a dose of garlic powder for some good garlic bread to serve with spaghetti or other Italian pasta dishes.

If you were the lucky recipient of a bread machine this Christmas, here's a good way to initiate it! The recipe calls for the ingredients to be placed in the bread machine in the order that the manufacturer recommends. Some machines call for the liquids to go in first, while some call for the dry ingredients. Read the literature that comes with you unit and go with the directions it states, since all bread machines work differently.

The yeast used in this bread is just regular bread yeast. There is bread machine yeast that you can get in the baking section of many stores. That may be used or just the regular yeast. However, there is one version of yeast that is NOT recommend for bread machines and that's the Rapid-Rise yeast. This is an entirely different type of yeast and isn't designed for bread machines at all. So, use the regular or bread machine yeast and you'll be just fine.

The flour used is bread flour in this recipe. This is a sturdier flour, which contains a higher level of gluten and is designed for bread recipes. You could use regular all-purpose flour, but you wouldn't want to use this flour for cake or cookie baking. Cakes and cookies would need all-purpose flour or cake flour, which is a light flour made with soft winter wheat. Bread flour is made by many of the major flour manufacturers and is easily found in the baking section of most stores.

In the event you missed yesterday's column which had the chili recipe and full menu, here's the link so you can get it:

http://examiner.com/article/chili-and-cornbread-for-a-lazy-day-meal

And in the event that you are planning on some baking between now and New Year's, here's a video for a "Chocolate Mousse Cake", which you can get by following this link:

http://www.examiner.com/article/dark-chocolate-mousse-cake-recipe

For a unique type of cornbread, try this surprisingly good variation!

DR.MICHAEL'S YEASTED CORNBREAD

  • 3-1/2 cups bread flour
  • 1/2 cup plain cornmeal
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 3 tablespoons vegetable shortening
  • 1 cup milk
  • 2 tablespoons water
  • 1 egg
  • 2-1/2 teaspoons yeast

Place the ingredients in the bread machine pan in the order according to the bread machine manufacturer, using the "basic" or "white" bread setting for a 2 lb. loaf. Yield: 1 loaf, about 10 slices.

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