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Tag Archives: corn meal

Bonanza-baked2

I bought some self-rising flour for a special recipe and was looking for a way to use the rest of it since I prefer all-purpose flour for my baking. In checking the internet, I saw it wasn’t generally recommended to use self-rising flour in yeast bread but then found an old recipe of mine from 9 years ago that used baking powder in yeast bread. I thought maybe the self-rising flour would work here and it did. The bread has a different texture from my usual bread and is soft with a crispy crust. I particularly enjoy the crunch of the sunflower seeds and the slight grittiness of the corn meal.

BONANZA BREAD

  • Servings: One 9-inch loaf
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  • 3 cups (approx.) of self-rising flour, divided
  • 1/4 cup yellow corn meal
  • 1 Tblsp. fast rising yeast *
  • ¾ cup water
  • 3 Tblsp. canola oil
  • 3 Tblsp. honey
  • 1 egg plus one egg yolk – reserve white of one egg (room temperature)
  • Reserved egg white mixed with 1/2 tsp. water
  • 1-1/2 Tblsp. sunflower seeds

*I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

One 9-inch loaf pan, greased

In large bowl of electric mixer, combine 1-1/2 cups flour, corn meal, yeast, baking powder and salt. Mix to blend.

In a 2-cup measure, place water, oil and honey. Heat to 130 degrees F. Add the honey mixture to the dry ingredients. Using a paddle beater, beat on medium speed for 2-1/2 minutes. Add egg and egg yolk (room temperature) and beat for another 30 seconds.

Bonanza-eggs

Insert dough hooks and beat for an additional 6-1/2 minutes, adding flour as necessary to knead the dough until it is smooth and elastic. It will feel a bit sticky because of the honey.

Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel. Let rise for 45 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).

Bonanza-rise

After 45 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface. Roll the dough and form into a loaf. Turn over and pinch the edges to seal.

Brush top of loaf with egg white mixture …

Bonanza-white

and invert loaf onto a large pan covered with sunflower seeds.

Bonanza-seeds

Press to make seeds stick to dough.

Bonanza-ready

Place bread seed-side-up in greased 9-inch pan. Cover and let rise for another 45 minutes.

Bonanza-inpan

Preheat oven to 350 degrees F.

Bake loaf for approximately 40 to 45 minutes until bread is golden brown and has a hollow sound when tapped (200 degrees F on bread thermometer). Cover with a piece of foil if top is browning too fast. Remove bread from pan immediately and let cool on a wire rack.

Yield: One 9-inch loaf 

Bonanza-knife
One of my Christmas gifts this past year was a wonderful bread knife with a serrated blade and a wooden guide to help cut ½ inch to 5/8 inch slices.

fromN-breadknife

My daughter found my knife in an antique store but they have a web site here http://www.mountainwoods.com/category.cfm/Category/43.htm. I also saw some listings on eBay. I love this knife for slicing bread. The trick is to allow a tiny bit of space between the bread and the wooden guide. I read that it’s best to store the knife with the blades facing down and found the perfect spot on my vintage ladle rack.

muff-knife


toppix

Since today, October 16, is World Bread Day, I tried a new recipe that was adapted from one in a cookbook called Elsah Landing Heartland Cooking (Illinois), a gift from my youngest son and his wife. The basic changes were to adapt to an easier way to mix the dough with fast-acting yeast and dough hooks.

This makes a delicious soft bread with just a whisper of onion and sage plus a slight texture of corn meal.  Makes great toast or grilled cheese and/or meat sandwiches.

ONION AND SAGE YEAST CORNBREAD

  • Servings: Two 9-inch or three 7-½-inch loaves
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  • 6 to 6-½ cups all-purpose flour, divided
  • 1 cup yellow corn meal
  • 2 Tblsp. fast acting yeast*
  • 1/3 cup granulated sugar
  • 1 Tblsp. salt
  • ½ tsp rubbed dry sage
  • ¼ cup dry onion flakes
  • 1-¼ cups water
  • 1 cup undiluted evaporated milk
  • 1/3 cup canola oil
  • 2 eggs, well beaten (room temperature)

*I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

In the large bowl of an electric mixer, place 2 cups all-purpose flour, corn meal, yeast, sugar, salt, dry sage and dry onion flakes.  Beat to blend dry ingredients.

Heat water and evaporated milk to 130 degrees F.  Add heated ingredients to dry mixture in bowl along with oil.  With paddle beater, mix on medium speed for 3 minutes.

Add eggs and beat for 30 seconds.

Remove paddle beater and insert dough hook.  Continue to beat for 6-1/2 minutes, adding flour a little at a time.   You may not have to use all of the flour – the dough should be smooth and elastic after 6-1/2 minutes.

Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel.  Let rise for 30 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).

rise

risen
After 30 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface.  Divide dough into two portions (for 9 inch loaves) or three portions (for 7-½ inch loaves).  Roll the dough and form into a loaf.  Turn over and pinch the edges to seal.  Place loaves in greased loaf pans, cover and let rise for another 30 minutes..

form
Preheat oven to 350 degrees F.

Bake loaves approximately 45-50 minutes for 9 inch loaves (200 degrees on bread thermometer) or 30-35 minutes for 7-½ inch loaves (200 degrees on bread thermometer) or until bread is golden brown and has a hollow sound when tapped on the bottom.  Cover with a piece of foil if top is browning too fast.  Remove bread from pans immediately, cover with a napkin or a tea towel and let cool on a wire rack.

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Yield:  Two 9-inch or three 7-½-inch loaves.

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A buttered slice or two is just right to accompany a bowl of soup or chili.

Sweet Potato and Bean Soup
White Chicken Chili
Depression Vegetable Soup
Potato Soup



I first made this bread in December of 1982 and included mini-loaves in my food gift baskets that year.  This is very good bread and you can definitely taste the hearty texture of the corn meal.   I adapted my recipe from one in a 1976 edition of Redbook Cookbook.

ANADAMA BREAD AND ROLLS

  • Servings: One 9-inch loaf or one 7-3/14-inch loaf plus 10 rolls
  • Print

  • 6-1/2 cups all-purpose flour, approx.
  • 2 tsp salt
  • 1 cup yellow corn meal
  • 2 pkgs instant dry yeast
  • 1 cup water, heated to 130 degrees F
  • 1 cup milk, heated to 130 degrees F
  • 1/2 cup light molasses*
  • 3 Tblsp. butter, melted

*I used some molasses I had bought in Amish country and it has a slight sorghum flavor.  Any good light molasses would work well.

In the large bowl of an electric mixer, place 1 cup of flour, the corn meal, yeast, water, milk, molasses and melted butter.  With a paddle beater, beat at medium speed for 3 minutes.

Remove paddle beater and insert dough hook.  Add one cup of flour to the mixture and beat at medium speed, gradually adding 1/2 cup of flour at a time as the dough is being kneaded for 6-1/2 minutes.  Dough should be elastic and smooth, but will be a little sticky to the touch because of the molasses.

Place dough in a greased bowl ….

…cover and let rise in warm place for 30 minutes.

Punch down dough and make into bread and/or rolls.  This amount of dough will make two 9×5 inch loaves or a variety of other combinations.  I chose to make a 7-3/4 inch loaf and 10 large rolls.  Cover and let rise for 30 minutes.

Preheat oven to 375 degrees F.

Bake the rolls for approximately 12-15 minutes, depending on size.  Bake a 7-3/4 inch loaf of bread for approximately 30 minutes, and a 9×5 inch loaf for 45-55 minutes.

Remove from pans immediately to a wire rack and let cool.

I like to cover the bread with a tea towel while cooling to keep the crust soft.

The bread came out of the oven at noon, just in time for my daughter and me to enjoy it for lunch with a bowl of soup – fantastic!

Incidentally, for busy days, it’s nice to have a box of Campbell’s V-8 soup in the pantry.  Today, we had Southwestern Corn Chowder – really good.

Note:  I always underbake the rolls because I’m going to be browning them in the oven just before serving – usually just two or three at a time.