Side Pannel
New England Corn Bread
Ingredients List
- 1 pk Dry yeast
- 1 tb Sugar
- 2 c Warm water, 105 to 115
- -degrees
- 2 1/4 c All-purpose flour, divided
- -(2 1/4 to 3 1/4)
- 1 c Whole-wheat flour, divided
- 1 c White cornmeal
- 1/2 c Medium rye flour
- 1 ts Salt
- Vegetable cooking spray
Directions
Dissolve yeast and sugar in water in a large bowl, and let stand 5 minutes.
Stir in 1-1/2 cups all-purpose flour and 1/2 cup whole-wheat flour to form
a batter. Cover and let rise in a warm place (85 degrees), free from
drafts, 30 minutes or until doubled; stir down the batter. Stir in 3/4 cup
all-purpose flour, remaining 1/2 cup whole-wheat flour, cornmeal, rye
flour, and salt to form a sticky dough. Turn the dough out onto a floured
surface. Knead until smooth and elastic (about 15 minutes); add enough of
remaining all-purpose flour, 1/4 cup at a time, to prevent dough from
sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise 45 minutes or until doubled in bulk. Punch dough down;
turn out onto a lightly floured surface. Divide dough into quarters, and
shape each portion into a round loaf. Place the loaves 4 inches apart on a
large baking sheet coated with cooking spray. Using a sharp knife, make a
continuous 1/4-inch-deep cut around the circumference of each loaf near the
outer edge. Using the tip of the knife, prick the top of each loaf in 4
places. Lightly coat tops of loaves with cooking spray. Bake at 375 degrees
for 25 minutes or until loaves sound hollow when tapped. Let cool on wire
racks. Yield: 4 loaves, 16 servings.
Per serving: 137 Calories; 1g Fat (4% calories from fat); 4g Protein; 29g
Carbohydrate; 0mg Cholesterol; 136mg Sodium
Stir in 1-1/2 cups all-purpose flour and 1/2 cup whole-wheat flour to form
a batter. Cover and let rise in a warm place (85 degrees), free from
drafts, 30 minutes or until doubled; stir down the batter. Stir in 3/4 cup
all-purpose flour, remaining 1/2 cup whole-wheat flour, cornmeal, rye
flour, and salt to form a sticky dough. Turn the dough out onto a floured
surface. Knead until smooth and elastic (about 15 minutes); add enough of
remaining all-purpose flour, 1/4 cup at a time, to prevent dough from
sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise 45 minutes or until doubled in bulk. Punch dough down;
turn out onto a lightly floured surface. Divide dough into quarters, and
shape each portion into a round loaf. Place the loaves 4 inches apart on a
large baking sheet coated with cooking spray. Using a sharp knife, make a
continuous 1/4-inch-deep cut around the circumference of each loaf near the
outer edge. Using the tip of the knife, prick the top of each loaf in 4
places. Lightly coat tops of loaves with cooking spray. Bake at 375 degrees
for 25 minutes or until loaves sound hollow when tapped. Let cool on wire
racks. Yield: 4 loaves, 16 servings.
Per serving: 137 Calories; 1g Fat (4% calories from fat); 4g Protein; 29g
Carbohydrate; 0mg Cholesterol; 136mg Sodium
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