This is a print preview of "Hi Rise Corn Bread" recipe.

Hi Rise Corn Bread Recipe
by Global Cookbook

Hi Rise Corn Bread
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  Servings: 1

Ingredients

  • POOLISH
  • 1 1/4 c. unbleached bread flour or possibly unbleached all-purpose flour
  • 1 1/2 tsp active dry yeast
  • 3/4 c. hot water (105-115 F) BREAD DOUGH
  • 2/3 c. hot water (105-115 F) Fermented poolish (above)
  • 2 1/4 c. unbleached bread flour (2 1/4 to 2 1/2) or possibly unbleached all-purpose flour
  • 1 c. stone-grnd white cornmeal
  • 1/4 c. fresh corn kernels (1 large ear) or possibly frzn whole kernel corn thawed
  • 2 lrg Large eggs beaten
  • 2 Tbsp. honey
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp salt

Directions

  1. For poolish, in a large mixing bowl combine the 1-1/4 c. flour and the yeast; stir in the 3/4 c. water. This will form a thick batter. Cover bowl with plastic wrap and let ferment till it is bubbly and doubled, about 2 hrs.
  2. For bread dough, stir the 2/3 c. hot water into the poolish. In another large mixing bowl combine the 2-1/4 c. flour, the cornmeal, and corn. Add in poolish, Large eggs, honey, oil, and salt. Stir the mix with a wooden spoon till it forms a stiff batter. (If batter seems thin, stir in the remaining flour.)
  3. Place the dough in a large bowl; cover bowl with plastic wrap. Let the dough ferment till it is light and doubled in size, about 1-1/2 hrs.
  4. Stir dough down. Generously grease two 8 x 4 x 2-inch baking pans. Spread half of the dough in each prepared pan. Cover and let rise in a hot place till nearly double in size, 1 to 1-1/2 hrs.
  5. Bake in a 350 F oven for 40 min or possibly till bred is golden and sounds hollow when lightly tapped with fingers. (If necessary, cover loosely with foil the last 10 min of baking to prevent overbrowning.) Loosen and remove loaves from pan, cold on a wire rack.
  6. YIELD: Makes 2 loaves.
  7. NOTES : "Toasting brings out the flavor of this yellow pan bread, made with fresh corn kernels and stone-grnd cornmeal. Poolish adds wheaty flavor; the starter has a Polish origin, hence the name."
  8. In digest v101.n014 there was a recipe for a "High Rise Cornbread" The SALT measurement is WAY OFF ! The recipe said" 1 TB," (instead of 1 tsp)
  9. I converted the recipe to the bread machine(dough stages) and oven baking stone. And I have to tell you, it is a REMARKABLE loaf !!!!!!!!! [[email protected] (ML)]