Having been a recipe junkie for years, I have clipped and hoarded recipes. Consequently there is a huge pile of recipies that have have put into the "it might be good, I think I'll try it someday" category. There is a great software program Living Cookbook, that I use to organize and sort recipies and to turn them from scraps of paper into electronic files. This helps to to keep my office from looking like something on the Hoarders television show. If I didn't keep myself organized, my husband says they will someday find my withered body covered in old cook book magazines,craft magazines and clippings....along with a collection of art deco pottery, fiestaware and kitchen wares.
So.....snow day. Time to test out a new recipe on my ever lovin' patient hubby. Who knows how it will turn out, but you won't know until you try. If it is good, the recipe moves from the "it might be good" file into the "my favories" category.
We are using the last of the Thanksgiving ham, bones and meat that was frozen to make bean soup which is usually accompanied by cornbread. Today, something different.
Yeast Raised Corn Bread
- 2 cups warm water
- 1 tbsp sugar
- 1 pkg yeast
- 4 1/4 cups all purpose flour
- 1 cup cornmeal
- 1 tbsp salt
- 1 cup forzen corn kernels thawed
1. Mix 2 cups warm water, sugar and yeast in large bowl of heavy duty electric mixer fitted with paddle attachment. Let stand until foamy, about 10 minutes
2. Add 2 1/2 cups of flour to yeast mixture an beat on low speed until well blended, about 5 minutes. Cover bowl with plastic and clean kitchen towel. Let rise in warm area until doubled in volume. Mixture will be very spongy. About 45 minutes
3. Stir down yeast and flour mixture. Stir in 1 1/4 cups flour and 1 cup cornmeal and salt. Turn dough out onto generously floured surface and knead until dough is smooth and elastic, adding more flour if dough is sticky about 5 minutes. Knead in corn. Lightly oil large bowl. Add dough to bowl and turn to coat in the oil. Cover and let rise until doubled, about 1 hour.
4. Punch down dough. Turn onto floured surface and knead briefly until smooth. Divide dough in half. Roll each piece between palms and work surface into 10 to 11 inch long by 2 1/2 inch wide log.
5. Sprinkle large baking sheet with some cornmeal. Transfer loaves to baking sheet. Using small sharp knife, cut 4 diagonal slashes about 1/2 inch apart. Cover and let rise until almost doubled about 45 minutes.
6. Preheat oven to 350. Bake until crust is very crisp and loaves sound hollow when tapped on bottom. About 50 minutes. Cool on racks.
Source: Bon Appetite February 1997
See....told you I was hoarding recipies. 13 year old recipe and today is the first time I'm trying it!! About time, doncha think?
If this works out, I might try to put some cheese in the mix. Romano or Parmesan sounds good.