Tuesday, December 16, 2008

Yeast-raised Cornbread Recipe

I call for white whole wheat flour but feel free to substitute bread flour or all-purpose flour - you'll have equally tasty results. I also instruct you to let the dough rise in a warm place - it's not very eco of me, but if it is particularly chilly in my kitchen I will leave the oven on and place the bowl on top to keep it nice and happy.

4 cups white whole wheat flour
1 1/2 cup organic cornmeal
1 1/2 teaspoons fine grained sea salt
1 (1/4 ounce) package active dry yeast
1 cup warm water (~105 degrees)
1/4 cup olive oil
3 tablespoons honey
3 extra-large eggs, room temperature
2 cups of fresh or frozen corn, if frozen defrosted to room temp
2/3 cup chopped chives
Cornmeal and olive oil for preparing loaf pans or muffin tins

This recipe yields two standard loaves of cornbread OR 1 1/2 dozen standard-sized muffins. Prepare your pans by rubbing them generously with olive oil, dust with cornmeal, then tap out any extra. Set aside.

In a medium bowl whisk together the flour cornmeal and salt. Set aside.

In the bowl of a Kitchen-Aid type mixer, dissolve the yeast in the warm water. Add about 2/3 of the flour/cornmeal mixture. Now add the olive oil, honey, just TWO of the eggs, corn, chives and begin to mix with the dough hook attachment at low speed. As the dough is starting to come together mixing begin adding more of the flour/cornmeal mixture a bit at a time, letting it incorporate along the way - you might not need to use all of it. Keep adding until you achieve a dough that is tacky. It should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, add a teaspoon or two of water.


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