Monday, September 28, 2009
kris and i recently got home from bouncing back and forth across the country for two weeks and i'm finally settling back into normal life and getting back to a regular cooking routine. after being away from the kitchen for so long i decided to ease back into things with one of my favorite baking projects - bread. wanting to try something new, i settled on this cornmeal bread which is basically white bread with cornmeal standing in for some of the white flour. the finished product has a light toasty cornmeal taste and a slightly heartier texture than a normal white bread. we used it first to make sandwiches and later to scoop up artichoke dip on our saturday picnic.
(adapted so slightly from 1,000 vegetarian recipes)
1 cup soy milk
2/3 cup cornmeal
1/2 cup warm water
1/2 teaspoon plus 2 tablespoons sugar
2 1/4 teaspoons yeast
2 3/4 to 3 1/2 cups all-purpose flour
2 teaspoons salt
3 tablespoons melted margarine
stir together the soy milk and cornmeal; set aside.
in a glass measuring cup, stir together the warm water and 1/2 teaspoon of the sugar. stir in the yeast and set aside for about 5 minutes, until foamy.
in a large bowl (i used my stand mixer) stir together 1 1/2 cups of the flour, the remaining 2 tablespoons sugar and the salt. stir in the yeast mixture, the cornmeal mixture and the melted margarine. stir in 1 cup more of the remaining flour.
turn onto a well-floured surface and knead in enough of the remaining flour until dough is elastic and no longer sticky (or pop in your dough hook and sit back while your mixer does the work).
place the kneaded dough in a large, greased bowl and cover with greased plastic wrap. let sit until doubled in bulk (about an hour or two).
punch dough down and form into a loaf. place in a greased loaf pan. cover with greased plastic wrap and let rise until doubled in bulk (probably an hour or less).
preheat oven to 375. bake for 45 to 55 minutes or until loaf is browned on top and bottom sounds hollow when tapped. cool on wire rack.