Saturday, May 21, 2011

Saturday, May 21st - pre Rapture Leaven Cornbread - Dare I say, heavenly, mmmmmm!

pre Rapture Leaven Cornbread

I have been meaning to bake bread for a few weeks now but really not found the window. But there is something irreplaceable about homemade fresh bread that cannot be replaced. It nagged and nagged and here I was today trying to make bread with one hand. I did, seriously make this with one hand. Thankfully, I have conceded that using the old Mixer is a heaven send instead of hand mixing and kneading. I knead to form by hand but that's it. This is great bread. It's oddly surprising and pleasant because of the Corn Flour's nuttiness and texture. Corn does not have gluten so the bread does have a tenderness you don't have to try for. Yet the Bread Flour I used to ensure enough chewiness, get it the classic bubbly look and mouth feel. MMMMMM

pre Rature Leaven Cornbread

1 c warm Water
1/2 c Milk
1 1/2 T Honey
2 t Yeast (or 1 envelope)
2 t Salt
2 c Bread Flour (+/- 1/4 c)
1 1/2 c Corn Flour
1 t Spanish Paprika (optional)
1 t ground Cumin (optional)
1/2 T Olive Oil
1/4 Cornmeal

In your mixer, add the Water and Milk. I like to add the cold Milk to Hot Water to have the appropriate tempurature. Dissolve the Honey into the liquid. Sprinkle the Yeast over and let stand for 10 minutes.

Add the Salt and stir briefly.

Add 1 1/2 c of the Bread Flour and all the Corn Flour (NOT CORN MEAL) and the spices. Mix on very low so as not to have a face full of Flour from mixing too fast. Add more of the Bread Flour by Tablespoon until the dough mostly pulls away from the sides of the bowl cleanly. It will be a VERY sticky dough. Mix on 4 on a Kitchenaid for 8-10 minutes.

Lightly Oil a large mixing bowl with the Olive Oil. Slather with one hand and do not wipe that hand. You'll need the lubrication in the next step.

Turn the dough out into the bowl with your Oiled hand. It will be very sticky and on the softer side.

Cover and let stand at room temperature for 2-3 hours.

Deflate gently with your hand by pulling the very foamy soft dough away from the sides of the bowl and forming into a ball.

Sprinkle the cornmeal into a baking sheet. Turn the ball on to the baking sheet. Slice with a sharp knife three times. Let rise cover with a bowl or something the ball will not touch for 1 hour.

Preheat the oven to 450F.

Just before placing the loaf into the oven, throw a 1/4 c Water into the oven to help build a nice crust. Quickly pace the sheet into the oven and close the door. Reset the oven to 400F.

Bake for 30 - 35 minutes.

Let cool for 15 - 20 minutes.

Serve warm with Butter.... MMMMMM rapturey goodness.


3 Leave a / Read COMMENTs:

Culinarication said...

haha, I had to laugh at the pre-Rapture part. Looks like you have more time to enjoy this bread!

Liz That Skinny Chick Can Bake said...

Mmmmmm...I've never made or eaten a yeasted corn bread, but yours looks wonderful!

Erin said...

Yum! Hope you had leftover so you could still enjoy it today!