Yeasted Cheesy Corn Bread
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 156.0
- Total Fat: 4.1 g
- Cholesterol: 8.8 mg
- Sodium: 111.9 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 3.2 g
- Protein: 6.2 g
View full nutritional breakdown of Yeasted Cheesy Corn Bread calories by ingredient
Introduction
Adapted (and really simplified!) from Jeffrey Hamelman’s book Bread, this free-form loaf (with both cornmeal and corn flour - not to mention some wholesome 12-grain blend thrown in) is deliciously aromatic from the smoked paprika and flavourful from a generous helping of Parmesan cheese. Adapted (and really simplified!) from Jeffrey Hamelman’s book Bread, this free-form loaf (with both cornmeal and corn flour - not to mention some wholesome 12-grain blend thrown in) is deliciously aromatic from the smoked paprika and flavourful from a generous helping of Parmesan cheese.Number of Servings: 30
Ingredients
-
16 oz active sourdough starter
4 oz cornmeal
4 oz yellow cornflour (not cornstarch)
5 oz 12-grain flour
10 oz all-purpose flour
1/2 tbsp kosher salt
1 tsp smoked paprika
1 tsp dried oregano
1/2 tbsp instant yeast (optional if your starter is very strong)
1 cup 2% milk
1/2 cup warm water
1/4 cup melted butter
6 oz grated Parmesan cheese
Directions
Combine the sourdough starter, cornmeal, cornflour, 12-grain flour, all-purpose flour, kosher salt, smoked paprika, basil, yeast, milk and water in a large bowl or stand mixer, stirring gently. Let stand 10 minutes.
Begin mixing on medium-low speed, for about 5 minutes, then add butter and knead in.
Continue kneading for 10 minutes.
Allow dough to rest 5 minutes, then knead 1-2 minutes further.
Cover bowl and allow to rest 45 minutes.
Deflate dough and knead briefly to re-distribute the gluten.
Shape into a smooth ball and place on a greased baking sheet.
Cover and allow to rise for 1 hour.
Preheat oven to 450F and place a pan of hot water on the bottom rack.
Slash the top of the loaf 1-2 times and place in the oven.
Bake 25 minutes, then remove the pan of water.
Bake a further 20 minutes.
Remove immediately from the sheet and cool completely on a wire rack before slicing.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Begin mixing on medium-low speed, for about 5 minutes, then add butter and knead in.
Continue kneading for 10 minutes.
Allow dough to rest 5 minutes, then knead 1-2 minutes further.
Cover bowl and allow to rest 45 minutes.
Deflate dough and knead briefly to re-distribute the gluten.
Shape into a smooth ball and place on a greased baking sheet.
Cover and allow to rise for 1 hour.
Preheat oven to 450F and place a pan of hot water on the bottom rack.
Slash the top of the loaf 1-2 times and place in the oven.
Bake 25 minutes, then remove the pan of water.
Bake a further 20 minutes.
Remove immediately from the sheet and cool completely on a wire rack before slicing.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
