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Recipe: New England Corn Bread
Categories: Breads
Yield: 16 Servings
1 pk Dry yeast
1 tb Sugar
2 c Warm water, 105 to 115
-- degrees
2 1/4 c All-purpose flour, divided
-- (2 1/4 to 3 1/4)
1 c Whole-wheat flour, divided
1 c White cornmeal
1/2 c Medium rye flour
1 ts Salt
Vegetable cooking spray
Dissolve yeast and sugar in water in a large bowl, and let stand 5 minutes. Stir in 1-1/2 cups all-purpose flour and 1/2 cup whole-wheat flour to form a batter. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled; stir down the batter. Stir in 3/4 cup all-purpose flour, remaining 1/2 cup whole-wheat flour, cornmeal, rye flour, and salt to form a sticky dough. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 15 minutes); add enough of remaining all-purpose flour, 1/4 cup at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise 45 minutes or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface. Divide dough into quarters, and shape each portion into a round loaf. Place the loaves 4 inches apart on a large baking sheet coated with cooking spray. Using a sharp knife, make a continuous 1/4-inch-deep cut around the circumference of each loaf near the outer edge. Using the tip of the knife, prick the top of each loaf in 4 places. Lightly coat tops of loaves with cooking spray. Bake at 375 degrees for 25 minutes or until loaves sound hollow when tapped. Let cool on wire racks. Yield: 4 loaves, 16 servings.
Per serving: 137 Calories; 1g Fat (4% calories from fat); 4g Protein; 29g Carbohydrate; 0mg Cholesterol; 136mg Sodium
Recipe by: Cooking Light, Nov/Dec 1994, page 106
Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.
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