Prep 2 hrs 30 mins
Cook 45 mins
Posted for ZWT 5. This recipe is for a yeat raised cornbread. Very interesting & I can't wait to try it myself. Prep time includes rising times. From http://www.thegutsygourmet.net/spain.html
- In stand mixer bowl, fitted with dough hook attachment, combine 1 cup of the cornmeal, pepper and salt.
- Add 1 cup boiling water and mix until smooth. Let cool to 120°F (about 20 minutes).
- Mix in yeast and sugar, then 1/4 cup hot water and 1 tablespoon oil.
- Mix in remaining 1/2 cup cornmeal.
- Add 1 cup bread flour and mix until smooth and elastic, about 5 minutes.
- Cover bowl with damp towel and let dough rise in warm, draft-free area until puffy. ( about 45 minutes).
- Grease 9-inch metal pie pan with oil.
- Knead enough of the remaining bread flour into dough to make it nonsticky. Knead on floured surface until smooth and elastic, about 5 minutes.
- Form dough into a ball and place in pan.
- Flatten to fill bottom of pan, cover with towel and let rise in warm, draft-free area until doubled, about 50 minutes.
- Preheat oven to 350°F
- Score top of bread in ticktacktoe pattern.
- Bake until bread is light brown on top and sounds hollow when tapped on bottom, about 45 minutes.
- Remove from pan; cool on rack.
- Serve warm or at room temperature. (Can be made 1 day ahead. Cool. Wrap tightly. Before serving, wrap in foil and warm in 350°F oven 15 minutes).
This was definitely a new technique for me and I'm glad I tried it. Through step 4 I did need to use my paddle attachment vs the dough hook to get everything mixed up. I switched to the dough hook in step 5. I needed to add 1 1/2 cups of bread flour in step 5 to get a smooth and elastic dough, but never had to add any more flour even for kneading as after it rose it was not sticky. The flavor of the bread is unique. A cross between corn bread and yeast bread. DH declared this delicious!!! (After his 2nd piece). Thanks for posting Tink! Made for ZWT5 Spain/Portugal.