Yeast Risen Cornbread
Serving Size : 20
Ingredients for prepare Yeast Risen Cornbread
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 1/2 | cups | yellow cornmeal |
preferably stone-ground
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| 1 1/4 | cups | boiling water |
| 1 | tablespoon | olive oil |
| 2 | packages | active dry yeast |
| 2 | cups | all-purpose flour |
recipe Yeast Risen Cornbread
1. In a blender or food processor, grind cornmeal, in 1/4-cup
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batches, until fine and powdery. 2. In a large mixing bowl, combine 1 cup ground cornmeal, boiling water, oil and
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salt; stir until smooth. Let cool to room temperature, about 20 minutes. Stir in yeast. 3. Stirring
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constantly, gradually add remaining 1/2 cup ground cornmeal and 1 cup flour. Continue adding flour until dough forms a
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soft mass and is too difficult to stir. 4. Cover bowl with plastic wrap
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and let dough rise until doubled in bulk, about 30 minutes. 5. Turn dough out
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onto a lightly floured surface. Knead, gradually incorporating the remaining flour as necessary, until
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dough is smooth and elastic, 8 to 10 minutes. 6. Lightly oil a baking sheet or coat it
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with nonstick spray. 7. Form dough into a ball and flatten slightly. Place on prepared
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baking sheet. Loosely cover with plastic wrap or wax paper and let rise
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until doubled in bulk, 30 to 45 minutes. 8. Preheat oven to 350°F. 9. Bake loaf for 40
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to 50 minutes, or until top is golden and bottom sounds hollow when tapped. Transfer to a wire rack
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and let cool completely before slicing. MAKES 1 LOAF, FOR 20 SLICES. 85
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calories per slice; 2 grams protein; 1 gram fat (0.2 gram saturated
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fat); 17 grams carbohydrate; 165 mg sodium; 0 mg cholesterol; 2 grams fiber.
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Adapted from Bernard Clayton's New Complete Book of Breads (Simon 6 Schuster, 1987).
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