Magazine article Sunset

Light Cornbread and a Moist, Springy Cake

Magazine article Sunset

Light Cornbread and a Moist, Springy Cake

Article excerpt

The light and springy texture yeast brings in baking provides the ideal foil for other ingredients. Here, this texture contrasts with the crunch of cornmeal in bread-and with the moistness of syrup in the porous savarin. (One spiced syrup follows; another, with lemon, is on page 60.)

Yeast Cornbread

About 5-1/2 cups all-purpose flour

1 cup yellow cornmeal

3/4 teaspoon salt

2 packages active dry yeast

2 cups hot water (120' to 130')

1/2 cup (1/8 lb.) butter or margarine, cut

up and at room temperature

1/2 cup honey

If using an electric mixer, stir together 2-1/2 cups flour, cornmeal, salt, and yeast. In another bowl, stir together hot water, butter, and honey. Stirring, add water mixture to flour. Beat at medium speed for 2 minutes, Stir in another 1/2 cup flour; beat at high speed for 2 minutes longer.

With a heavy spoon, add 2-1/4 cups more flour and stir untit moistened. Scrape onto a floured board and knead, adding flour to prevent sticking, until dough is smooth and elastic, 8 to 10 minutes. Turn dough over in an oiled bowl.

If using a dough hook, combine 5-1/4 cups flour with dry ingredients. Add liquid ingredients (combine them as above) and mix at low speed until moistened; then beat at high speed until dough pulls cleanly from bowl sides and is no longer sticky, 8 to 10 minutes; add more flour, if needed, 1 tablespoon at a time.

Cover bowl (either method) with plastic wrap. Let dough rise in a warm place until doubled, about 45 minutes. Punch dough down to expel air, divide in half, and shape each into a loaf. Place each in a greased 5- by 9-inch loaf pan. Cover lightly with plastic wrap; let rise in warm place until almost doubled, 20 to 30 minutes. Bake, uncovered, in a 375' oven until well browned, 40 to 45 minutes. Remove from pans; cool on racks. If made ahead, package airtight up to 1 day; freeze to store longer. Makes 2 loaves (1-1/2 lb. each),-A.J. Stefani, Cobb Mountain, Calif.

Per ounce: 70 cal.; 1.6 g protein; 13 g carbo.; 1.1 g fat; 2.4 mg chol.; 42 mg sodium.

Four-spice Wine Savarin

1 package active dry yeast

1/4 cup warm water (about 110')

3 tablespoons sugar

About 1/2 cup (1/2 lb. …

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