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Prep Time: 2 Minutes Cook Time: 45 Minutes |
Ready In: 47 Minutes Servings: 2 |
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This recipe is for a yeat raised cornbread. Very interesting & I can't wait to try it myself. Prep time includes rising times. Ingredients:
1 1/2 cups cornmeal |
1 1/2 teaspoons ground pepper |
1 1/2 teaspoons salt |
1 cup boiling water |
1 (1/4 ounce) package fast rise yeast |
1 teaspoon sugar |
1/4 cup hot water (125 f to 130 f.) |
1 tablespoon olive oil |
2 cups bread flour |
olive oil (for greasing pan) |
Directions:
1. In stand mixer bowl, fitted with dough hook attachment, combine 1 cup of the cornmeal, pepper and salt.
2. Add 1 cup boiling water and mix until smooth. Let cool to 120°F (about 20 minutes).
3. Mix in yeast and sugar, then 1/4 cup hot water and 1 tablespoon oil.
4. Mix in remaining 1/2 cup cornmeal.
5. Add 1 cup bread flour and mix until smooth and elastic, about 5 minutes.
6. Cover bowl with damp towel and let dough rise in warm, draft-free area until puffy. ( about 45 minutes).
7. Grease 9-inch metal pie pan with oil.
8. Knead enough of the remaining bread flour into dough to make it nonsticky. Knead on floured surface until smooth and elastic, about 5 minutes.
9. Form dough into a ball and place in pan.
10. Flatten to fill bottom of pan, cover with towel and let rise in warm, draft-free area until doubled, about 50 minutes.
11. Preheat oven to 350°F
12. Score top of bread in ticktacktoe pattern.
13. Bake until bread is light brown on top and sounds hollow when tapped on bottom, about 45 minutes.
14. Remove from pan; cool on rack.
15. Serve warm or at room temperature. (Can be made 1 day ahead. Cool. Wrap tightly. Before serving, wrap in foil and warm in 350°F oven 15 minutes).
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