Dr. Michael's Yeasted Cornbread |
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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 12 |
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The vital wheat gluten isn't, well...vital, but I do find that it makes a nicer loaf when all-purpose flour is used (I can't vouch for bread flour, since I don't use it). Makes a 1-1/2 lb loaf Ingredients:
3 1/2 cups flour (bread or all-purpose) |
1/2 cup cornmeal |
1 teaspoon salt |
3 tablespoons white sugar |
3 tablespoons shortening |
1 cup milk, warmed to about 80 to 100 degrees f (skim is okay) |
2 tablespoons water |
1 egg |
1 package active dry yeast |
1 tablespoon vital wheat gluten |
Directions:
1. Place ingredients in bread pan in the order suggested by the manufacturer (usually liquids-dry stuff-yeast, ensuring that salt doesn't come in direct contact with yeast).
2. Select the Basic or White setting, whatever crust color you desire, and start the machine.
3. Remove bread from pan to wire rack to cool once done.
4. When completely cooled, wrap in foil or a ziploc bag to store.
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