This bread recipe from Taste of Home introduces a small amount of cornmeal into the everyday yeast bread, which makes for a kind of golden flavor that is quite compatible with the regular soups and salads that you would customarily serve it with. Another type of flour that can be introduced into bread is oat flour, but you have to be careful because oat flour seems to be less dense than wheat flour; at least it doesn’t work well with shortbread cookies unless you put in more oat flour than the wheat flour you took out.
I buy organic flour and find it in most of the supermarkets today in Tucson; oddly, it is harder to find at Safeway, which is surprising because they have an entire line of Organics products. The finest organic flours come from King Arthur Flour Company and Arrowhead, in my humble opinion. But you can’t go wrong with Bob’s Red Mill, though.
Anyway, I recommend this bread, especially if you have a bread machine. I use an electric stand mixer fitted with a bread hook instead.
COUNTRY CORNMEAL BREAD
Ingredients:
2-3/4 cups organic all-purpose flour
½ cup organic cornmeal
1 cup plus 2 Tablespoons warm organic buttermilk (or the same amount of water plus 2 Tablespoons powdered buttermilk)
2 Tablespoons organic cooking oil such as canola or safflower
2 Tablespoons organic sugar
1 teaspoon sea salt
1 Tablespoon dry yeast
Combine the dry ingredients in a mixing bowl and whisk them together. (If you are using a bread machine, follow the specific instructions.)
Add the liquid and mix or knead with the dough hook until the mixture forms a lump of dough. Turn the dough out of the mixing bowl into a container for rising. Grease the dough and leave it alone for at least 1 hour or until it has doubled in bulk.
Turn the dough out onto a work surface, punch it down and form it into a loaf. Allow the loaf to rise again until it has doubled in size.
Preheat your oven to350 degrees and bake the bread for 45 minutes or until it is lightly browned. Serve warm or at room temperature. Makes 1 loaf.
Comments