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Wednesday, September 3, 2008

Another Loaf

[ An addition to the previous post on home made breads ]

The quest for a personal bread recipe is still on! However, because of the existing cold weather, it takes a bit longer for the leavened dough to rise. This one is a variation to the corn bread recipe, leaving the corn out but retaining the cornmeal, left to rise overnight, kneaded on a well-floured board and left for another hour and a half to proof on the loaf tin. The result was a slightly thick, crunchy crusted bread, with a taste reminiscent of sourdough. This taste is achieved with the longer rising time that the dough has been given. But because of the bits of cornmeal it is more like a ‘corn sourdough bread’, and proved to be an excellent match with hearty soups or toasted on its own for brekky.

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Scribe's Notes

This pitstop is where incoherent ramblings seem to have meaning, where things or events are thought of and assessed, where great things are documented and perhaps any not-so-good happenings are written down in attempt to be forgotten!

So from the diversely abstract to the intensely specific, it's off to making tracks, and it is here where it stops for a thought or two.

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