Amish Cornbread

This is one of many “standard” cornbread recipes. Note that the amount of cornmeal is equal to the amount of flour.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Ingredients

1 cup sifted flour
1/4 cup sugar
1 tbsp. baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
1 egg, well beaten
1 cup milk
1/3 cup shortening melted and cooled

Directions

Preheat the oven to 375 degrees

1.Sift the flour, sugar, baking powder and salt together. Mix in cornmeal.

2.In a medium bowl, whisk the egg, milk, shortening together. Add to dry ingredients and beat until smooth.

3.Grease the bottom of an 8 x 8 x 2-inch pan. Scrape the batter into the pan. Bake 400 degrees for 20 minutes. Southern Yeasted Cornbread A yeasted cornbread is different—almost like anadama bread. Because the kneading develops the gluten, it is more bread-like and less crumbly than traditional cornbread. Oh, and this bread would make great Thanksgiving dressing.

Ingredients

1 (7 gram) package active dry yeast
1 cups warm water (100 to 110 degrees)
4 1/3 cups all-purpose or bread flour (more or less)
1 teaspoon salt
1 2/3 cup cornmeal
4 tablespoons melted butter
1/4 cup honey
2 large eggs
1 can whole kernel corn, drained
2 tablespoons cornmeal
1 egg for egg wash (optional)

Directions

1.In the bowl of a stand-type mixer, dissolve the yeast in the warm water.

2.Add half of the flour and mix with a dough hook. Add the salt, cornmeal, butter, honey, two eggs, and drained corn and continue mixing.

3.While continuing to mix, add the flour needed to bring the dough to a bread-dough type consistency. The amount of flour needed will vary largely on how well drained the corn was.

4.Knead as you would for other yeast breads and then remove the dough to a greased bowl. Turn once to oil both sides. Cover with plastic wrap and let rise until doubled.

5.Once doubled, divide the dough into two equal parts for two loaves. Form the loaves. If you are going to make free standing artisan loaves, grease a baking sheet and sprinkle the sheet with part of the remaining cornmeal. Place the loaves on the sheet. If you are making sandwich loaves, grease the baking pans well—the bread tends to stick to the pans--and sprinkle cornmeal in the pans. Let the bread rise until doubled again. 6.Preheat the oven to 375 degrees. If you choose, just before baking, whisk the remaining egg with one tablespoon water and brush the egg wash on the loaf. Sprinkle the loaf with cornmeal. Bake the bread for about 30 minutes or until the bread is golden brown and tests done. Remove the bread from the pans and cool on racks. Freeze any extra bread or save the bread for croutons.

Copyright 2003-2007, The Prepared Pantry (http://www.preparedpantry.com). Published by permission

About Author:
Dennis Weaver is a baker, a recipe designer, and a writer.  He has written many baking guides and “How to Bake,” a comprehensive baking and reference e-book--available free at The Prepared Pantry, http://www.preparedpantry.com, which sells baking supplies and mixes and has a free online baking library.

Article Source: http://www.BharatBhasha.com
Article Url: http://www.bharatbhasha.com/food-and-drink.php/55755

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