On Mon, 13 Oct 2014 20:29:49 +0100, "Ophelia"
> wrote:

>
>
>"koko" > wrote in message

snippage

>>>
>>> Which type would you think for my recipe? Coarse or fine?
>>
>> fine
>
>Thank you That is what I shall buy tomorrow If I can't find 'fine' can
>I grind it down in the food processor? What do you think of me using my
>ciabatta recipe with corn added?

If you can't find fine, I think I'd use the regular cornmeal. The
texture would be a bit more rustic, a less refined crumb, but probably
just as delicious.
The only problem I see with trying to grind down such a small amount
of cornmeal, or any grain for that matter, from my experience, is that
all the food processor seems to do is chase the grain around in the
bowl. There isn't enough grain in there, and all it does is go for a
wild ride.

Please let us know your results, I'm interested as to how it turns
out. I must admit I've never seen a cornbread recipe using yeast so I
of couse have to try it too.

koko

--

Food is our common ground, a universal experience
James Beard

On Mon, 13 Oct 2014 20:29:49 +0100, "Ophelia"
> wrote:

>
>
>"koko" > wrote in message
.. .
>> On Mon, 13 Oct 2014 18:31:59 +0100, "Ophelia"
snippage

> What do you think of me using my ciabatta recipe with corn added?

That would make a nice bread with corn in it, but It wouldn't be
cornbread.
If you do, do that, I'd be tempted to knead in some nice green chiles
and a bit of cheddar cheese too.

koko

--

Food is our common ground, a universal experience
James Beard

"sf" > wrote in message
...
> On Mon, 13 Oct 2014 21:14:16 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Mon, 13 Oct 2014 20:27:26 +0100, "Ophelia"
>> > > wrote:
>> >
>> >>
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Mon, 13 Oct 2014 17:45:59 +0100, "Ophelia"
>> >> > > wrote:
>> >> >
>> >> >> I do know of this type of cornbread, but we recently bought 'corn
>> >> >> bread'
>> >> >> in
>> >> >> a baker's shop and it was pretty much like a regular crusty loaf
>> >> >> but
>> >> >> was
>> >> >> coloured light yellow and had a corn flavour. He loved it and I am
>> >> >> trying
>> >> >> to replicate it.
>> >> >
>> >> > Aha! We thought you were spelling cornbread incorrectly. Sorry.
>> >> > Cornbread made with a batter is what we commonly serve with chili
>> >> > etc.
>> >> >
>> >> > Google: Yeast Corn Bread - here is an example
>> >> > http://www.tasteofhome.com/recipes/y...orn-bread-loaf
>> >>
>> >> That is pretty much like the recipe I have. Did you see I listed the
>> >> ingredients? You said it would come out like cake!
>> >
>> > That's because you only listed the flour/cornmeal ingredients without
>> > mentioning yeast, so I assumed you had misspelled cornbread - which is
>> > a batter or "quick" bread.
>>
>> But then did you see the full list?
>
> Only later, but the deed was done by that time. This isn't FB and I
> can't delete posts.

<g>

--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Mon, 13 Oct 2014 20:55:26 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Mon, 13 Oct 2014 20:24:00 +0100, "Ophelia"
>> > > wrote:
>> >
>> >> Haha. Well done. This recipe I have was US so cup measures. I have
>> >> worked
>> >> out the 'cups' to metric
>> >>
>> >> Recipe snipped and saved.
>> >>
>> >> Is this the regular US 'cornbread'? I am trying to recreate the loaf
>> >> we
>> >> bought last week when we were down in Yorkshire.
>> >
>> > I saw that in another post. Sorry! I did look up what you were
>> > talking about. The only bread I knew of that calls for cornmeal is
>> > "English Muffin" bread, which is rolled in cornmeal before it rises in
>> > the loaf pan. Corn Bread is not common around here, but it looks very
>> > interesting - so I have it on my to-do list. Maybe next week.
>>
>> If you do, please report back??
>
> If you report how your cornmeal ciabatta bread works out for you.

Of course

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"l not -l" > wrote in message
eb.com...
>
> On 13-Oct-2014, "Ophelia" > wrote:
>
>> I have a recipe for corn bread and it lists cornmeal. Would that be
>> coarse
>> of fine cornmeal?
> I would use coarse for corn bread; IMHO. fine is only good for corn cakes
> and fish bait (corn doughballs).

Hmmm well I will use fine and see how it goes first. Remember, this isn't
'cornbread'!

--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...

>> Thanks)) I have decided that if this ends up like cake, I will
>> probably
>>
>> wing it with a ciabatta dough with corn added!
>>
>
> That's a great idea. You don't even have to mix it in. I'd just roll the
> dough in corse corn meal and bake it. Bread with a coat of corn meal is
> great stuff!

Since I love to experiment I expect I will try it both ways)) Remember,
I don't like it, so will need to wait for feedback from dh)



http://www.helpforheroes.org.uk/shop/

"koko" > wrote in message
...
> On Mon, 13 Oct 2014 20:29:49 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"koko" > wrote in message
>
> snippage
>
>>>>
>>>> Which type would you think for my recipe? Coarse or fine?
>>>
>>> fine
>>
>>Thank you That is what I shall buy tomorrow If I can't find 'fine'
>>can
>>I grind it down in the food processor? What do you think of me using my
>>ciabatta recipe with corn added?
>
> If you can't find fine, I think I'd use the regular cornmeal. The
> texture would be a bit more rustic, a less refined crumb, but probably
> just as delicious.
> The only problem I see with trying to grind down such a small amount
> of cornmeal, or any grain for that matter, from my experience, is that
> all the food processor seems to do is chase the grain around in the
> bowl. There isn't enough grain in there, and all it does is go for a
> wild ride.

I have an attachment to my Braun hand blender which I think will do that
job!


> Please let us know your results, I'm interested as to how it turns
> out.

I will report back.

I must admit I've never seen a cornbread recipe using yeast so I
> of couse have to try it too.

I hope you do But I it is not 'cornbread' but 'corn bread' and that seems
to be the difference.


--
http://www.helpforheroes.org.uk/shop/

"koko" > wrote in message
...
> On Mon, 13 Oct 2014 20:29:49 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"koko" > wrote in message
. ..
>>> On Mon, 13 Oct 2014 18:31:59 +0100, "Ophelia"
> snippage
>
>> What do you think of me using my ciabatta recipe with corn added?
>
> That would make a nice bread with corn in it, but It wouldn't be
> cornbread.
> If you do, do that, I'd be tempted to knead in some nice green chiles
> and a bit of cheddar cheese too.

I am not making 'cornbread' (made from a batter) I am trying to recreate
bread we recently bought on holiday.

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On Mon, 13 Oct 2014 20:33:19 GMT, "l not -l" > wrote:

>
>On 13-Oct-2014, The Cook > wrote:
>
>> That's not cornbread. This is.
>>
>>
>> * Exported from MasterCook *
>>
>> Corn Bread
>>
>> Recipe By :Betty Crocker Cook Book
>> Serving Size : 12 Preparation Time :0:00
>> Categories : Breads
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 2 eggs
>> 2 cups buttermilk -- *see Note
>> 1 teaspoon baking soda
>> 2 cups Cornmeal
>> 1 teaspoon salt
>
>SNIP
>
>> Heat oven to 450° F. Generously grease 12 muffin cups or corn stick
>> pans or a square pan 9X9X1 3/4". Heat in oven while mixing batter.
>
>
>+1
>Except, I use a cast iron skillet. I especially like Bob's Red Mill
>Grits/Polenta instead of cornmeal - the coarser texture is most satisfying
>to me.

I do too. This is the recipe directly from the book. I use a mix of
coarse yellow meal labeled as polenta and a finer white cornmeal. I
also put a dab of bacon grease in the skillet while it is heating. I
pour the grease into the batter and I have a greased pan ready.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Mon, 13 Oct 2014 20:55:26 +0100, "Ophelia"
> wrote:



There are a lot of breads that have cornmeal in them. I often use it
just to add a bit of fun to a multi-flour/multi-grain bread.

But there is also a wonderful Portuguese bread called "broa de
milho"...here is what I have used as a recipe for it.

Careful when you buy the cornmeal...there is corn flour (NOT to be
confused with US cornstarch)- that is as finely milled as flour, there
is fine grind (what I would use on the recipe below) and there is
coarse, or stone ground, pretty much similar to polenta.

Portuguese Broa

1 cup (4 1/8 ounces) yellow cornmeal
3/4 cup (6 ounces) hot water
1/2 cup (4 ounces) milk, warmed
2 teaspoons instant yeast
2 1/2 cups (10 3/4 ounces) All-Purpose Flour
1 1/2 teaspoons salt
2 tablespoons (1 1/4 ounces) honey
1 tablespoon extra virgin olive oil


Mix together the cornmeal and hot water in a small bowl. Stir in the
warm milk, and let the mixture cool to lukewarm. Then add the
remaining ingredients and mix and knead them together -- by hand,
mixer or bread machine -- to form a smooth, slightly sticky dough.


Place the dough in a lightly greased bowl and turn it over, so that
the top is oiled. Cover the dough and let it rise for 1 1/2 hours, or
until it's puffy; this rising time will develop both the flavor and
the gluten.


Turn the dough out onto a lightly greased or floured work surface,
knead it lightly (just once or twice), and form it into a ball. Place
it onto a lightly greased or parchment-lined baking sheet, or one
that's been sprinkled with cornmeal. Cover it and let it rise for 45
minutes, or until it's very puffy.


Just before placing the loaf in a preheated 450°F (220°C) oven, spritz
it lightly with water and make four slashes, each about 1/4-inch deep,
into the top crust. Place the loaf in the oven and bake it for 10
minutes, then turn the oven down to 400°F (200°C), and continue to
bake for another 15 minutes, or until it's golden brown. If it gets
too brown too quickly cover with aluminum foil.

On 10/13/2014 11:08 AM, Ophelia wrote:
>
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>> I have a recipe for corn bread and it lists cornmeal. Would that be
>>> coarse of fine cornmeal?
>>
>> Either. Depends on how you like your corn bread. I like mine to have
>> a bite. Some like a more cakery texture.
>
> I don't like it at all but dh does. He says, he would prefer the one
> with more bite!
>
> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>


Here is my corn bread recipe.


Corn Bread

1 cup corn meal
1 cup flour
1/4 cup sugar*
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, beaten
1/4 cup vegetable oil


Preheat the oven to 425° F. Put 1-2 tablespoons of cooking oil in a
cast iron skillet and place in the oven to get hot.

In a bowl, combine corn meal, flour, sugar, baking powder and salt. Add
milk, egg and oil. Stir just enough to mix. Pour the batter into the
cast iron skillet and bake 20 to 23 minutes, or until done.

Note: George likes a sweeter cornbread, before, I used 1 tablespoon of
sugar.

Becca

On Mon, 13 Oct 2014 21:53:22 +0100, "Ophelia"
> wrote:

>
>
> "l not -l" > wrote in message
> eb.com...
> >
> > On 13-Oct-2014, "Ophelia" > wrote:
> >
> >> I have a recipe for corn bread and it lists cornmeal. Would that be
> >> coarse
> >> of fine cornmeal?
> > I would use coarse for corn bread; IMHO. fine is only good for corn cakes
> > and fish bait (corn doughballs).
>
> Hmmm well I will use fine and see how it goes first. Remember, this isn't
> 'cornbread'!

I think fine will be the better choice. Coarse(er) cornmeal will be
better on the outside.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"Ophelia" > wrote in message
...
>
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>I have a recipe for corn bread and it lists cornmeal. Would that be
>>>coarse of fine cornmeal?
>>
>> Either. Depends on how you like your corn bread. I like mine to have a
>> bite. Some like a more cakery texture.
>
> I don't like it at all but dh does. He says, he would prefer the one with
> more bite!
>
> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.

Those proportions sound off. I would use a recipe with more cornmeal than
flour. Or no flour at all.

"sf" > wrote in message
...
> On Mon, 13 Oct 2014 20:27:26 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Mon, 13 Oct 2014 17:45:59 +0100, "Ophelia"
>> > > wrote:
>> >
>> >> I do know of this type of cornbread, but we recently bought 'corn
>> >> bread'
>> >> in
>> >> a baker's shop and it was pretty much like a regular crusty loaf but
>> >> was
>> >> coloured light yellow and had a corn flavour. He loved it and I am
>> >> trying
>> >> to replicate it.
>> >
>> > Aha! We thought you were spelling cornbread incorrectly. Sorry.
>> > Cornbread made with a batter is what we commonly serve with chili etc.
>> >
>> > Google: Yeast Corn Bread - here is an example
>> > http://www.tasteofhome.com/recipes/y...orn-bread-loaf
>>
>> That is pretty much like the recipe I have. Did you see I listed the
>> ingredients? You said it would come out like cake!
>
> That's because you only listed the flour/cornmeal ingredients without
> mentioning yeast, so I assumed you had misspelled cornbread - which is
> a batter or "quick" bread.

I thought so too.

"Boron Elgar" > wrote in message
...
> On Mon, 13 Oct 2014 20:55:26 +0100, "Ophelia"
> > wrote:
>
>
>
> There are a lot of breads that have cornmeal in them. I often use it
> just to add a bit of fun to a multi-flour/multi-grain bread.

I do that routinely I use wholemeal flour and add mixed seeds and toasted
wheat flakes, but using cornmeal in bread is new to me.


> But there is also a wonderful Portuguese bread called "broa de
> milho"...here is what I have used as a recipe for it.
>
> Careful when you buy the cornmeal...there is corn flour (NOT to be
> confused with US cornstarch)- that is as finely milled as flour, there
> is fine grind (what I would use on the recipe below) and there is
> coarse, or stone ground, pretty much similar to polenta.

Thanks, Boron. I do know about that.


>
> Portuguese Broa
>
> 1 cup (4 1/8 ounces) yellow cornmeal
> 3/4 cup (6 ounces) hot water
> 1/2 cup (4 ounces) milk, warmed
> 2 teaspoons instant yeast
> 2 1/2 cups (10 3/4 ounces) All-Purpose Flour
> 1 1/2 teaspoons salt
> 2 tablespoons (1 1/4 ounces) honey
> 1 tablespoon extra virgin olive oil
>
>
> Mix together the cornmeal and hot water in a small bowl. Stir in the
> warm milk, and let the mixture cool to lukewarm. Then add the
> remaining ingredients and mix and knead them together -- by hand,
> mixer or bread machine -- to form a smooth, slightly sticky dough.
>
>
> Place the dough in a lightly greased bowl and turn it over, so that
> the top is oiled. Cover the dough and let it rise for 1 1/2 hours, or
> until it's puffy; this rising time will develop both the flavor and
> the gluten.
>
>
> Turn the dough out onto a lightly greased or floured work surface,
> knead it lightly (just once or twice), and form it into a ball. Place
> it onto a lightly greased or parchment-lined baking sheet, or one
> that's been sprinkled with cornmeal. Cover it and let it rise for 45
> minutes, or until it's very puffy.
>
>
> Just before placing the loaf in a preheated 450°F (220°C) oven, spritz
> it lightly with water and make four slashes, each about 1/4-inch deep,
> into the top crust. Place the loaf in the oven and bake it for 10
> minutes, then turn the oven down to 400°F (200°C), and continue to
> bake for another 15 minutes, or until it's golden brown. If it gets
> too brown too quickly cover with aluminum foil.

Thanks <Saved>

--
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"dsi1" > wrote in message
...
> On 10/13/2014 6:53 AM, Ophelia wrote:
>>
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>>
>>>> "Paul M. Cook" > wrote in message
>>>> ...
>>>>>
>>>>> "Ophelia" > wrote in message
>>>>> ...
>>>>>> I have a recipe for corn bread and it lists cornmeal. Would that
>>>>>> be coarse of fine cornmeal?
>>>>>
>>>>> Either. Depends on how you like your corn bread. I like mine to
>>>>> have a bite. Some like a more cakery texture.
>>>>
>>>> I don't like it at all but dh does. He says, he would prefer the one
>>>> with more bite!
>>>>
>>>> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>>>
>>> That would be more cake like. I like mine coarse.
>>
>> These are the ingredients:
>>
>> sifted bread flour
>> cornmeal
>> salt
>> sugar
>> shortening
>> milk
>> water
>> egg
>> dry yeast.
>>
>> Will that end up cake like?
>>
>>
>
> The stuff we call "cornbread" is a quick bread not leavened with yeast.
> I've never made yeast bread with cornbread although that sounds like a
> good idea. I like to make pizza with cornmeal on the bottom of the crust
> cause it's tasty as heck.
>
> That stuff you call "corn flour" we call "cornstarch." "Corn flour" over
> here is a finely milled corn meal. "Corn meal" over here is a sandy,
> gritty, milled corn. It's all pretty confusing.
>
> I made cornbread yesterday from a 5 lb bag of mix. It's great stuff. I can
> dump some in a bowl, mix it up in about 10 seconds, and have it in the
> oven in about 40 seconds. It comes out just spiffy.

I used to buy something from Ener-G in Seattle called corn loaf. It was
intended for people who could not eat gluten and it was also free of eggs
and dairy. It was also low in calories. Looked like a regular loaf but was
very light and smaller. The slices were airy but not full of holes. It
didn't taste a thing like our cornbread. I didn't really like it. But some
people liked it toasted with honey. I think it was made with corn flour
though and not meal.

I don't really know of any yeast type breads here that use cornmeal *in* the
bread but many have it on the outside. There may however be some kind of
multi-grain bread that has it in there.

"Becca EmaNymton" > wrote in message
...
> On 10/13/2014 11:08 AM, Ophelia wrote:
>>
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>> I have a recipe for corn bread and it lists cornmeal. Would that be
>>>> coarse of fine cornmeal?
>>>
>>> Either. Depends on how you like your corn bread. I like mine to have
>>> a bite. Some like a more cakery texture.
>>
>> I don't like it at all but dh does. He says, he would prefer the one
>> with more bite!
>>
>> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>>
>
>
> Here is my corn bread recipe.
>
>
> Corn Bread
>
> 1 cup corn meal
> 1 cup flour
> 1/4 cup sugar*
> 4 teaspoons baking powder
> 1/2 teaspoon salt
> 1 cup milk
> 1 large egg, beaten
> 1/4 cup vegetable oil
>
>
> Preheat the oven to 425° F. Put 1-2 tablespoons of cooking oil in a
> cast iron skillet and place in the oven to get hot.
>
> In a bowl, combine corn meal, flour, sugar, baking powder and salt. Add
> milk, egg and oil. Stir just enough to mix. Pour the batter into the cast
> iron skillet and bake 20 to 23 minutes, or until done.
>
> Note: George likes a sweeter cornbread, before, I used 1 tablespoon of
> sugar.

Thanks very much, Becca. Is that not 'cornbread' rather than 'corn bread'?

I have saved your recipe anyway and will give it a try once I have managed
to make the yeast raised loaf I am trying to make)


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"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>I have a recipe for corn bread and it lists cornmeal. Would that be
>>>>coarse of fine cornmeal?
>>>
>>> Either. Depends on how you like your corn bread. I like mine to have a
>>> bite. Some like a more cakery texture.
>>
>> I don't like it at all but dh does. He says, he would prefer the one
>> with more bite!
>>
>> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>
> Those proportions sound off. I would use a recipe with more cornmeal than
> flour. Or no flour at all.

I won't be using that recipe. I have decided I will make my T&T ciabata and
add some cornmeal.


--
http://www.helpforheroes.org.uk/shop/

Ophelia, that recipe hardly qualifies as corn bread. My recipe calls for one cup flour and one
cup cornmeal....

N.

On Mon, 13 Oct 2014 17:50:22 -0400, Boron Elgar
> wrote:
>
>
> There are a lot of breads that have cornmeal in them. I often use it
> just to add a bit of fun to a multi-flour/multi-grain bread.

I'm thinking "Boston Brown Bread".
>
> But there is also a wonderful Portuguese bread called "broa de
> milho"...here is what I have used as a recipe for it.
>
> Careful when you buy the cornmeal...there is corn flour (NOT to be
> confused with US cornstarch)- that is as finely milled as flour, there
> is fine grind (what I would use on the recipe below) and there is
> coarse, or stone ground, pretty much similar to polenta.
>
> Portuguese Broa
>
> 1 cup (4 1/8 ounces) yellow cornmeal
> 3/4 cup (6 ounces) hot water
> 1/2 cup (4 ounces) milk, warmed
> 2 teaspoons instant yeast
> 2 1/2 cups (10 3/4 ounces) All-Purpose Flour
> 1 1/2 teaspoons salt
> 2 tablespoons (1 1/4 ounces) honey
> 1 tablespoon extra virgin olive oil
>
>
>
<snip>
>
>
That looks delicious and I have all the ingredients, including (finely
milled) corn flour.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"l not -l" > wrote in message
...
>
> On 13-Oct-2014, "Ophelia" > wrote:
>
>> "Paul M. Cook" > wrote in message
>> ...
>> >
>> > "Ophelia" > wrote in message
>> > ...
>> >>I have a recipe for corn bread and it lists cornmeal. Would that be
>> >>coarse of fine cornmeal?
>> >
>> > Either. Depends on how you like your corn bread. I like mine to have
>> > a
>> >
>> > bite. Some like a more cakery texture.
>>
>> I don't like it at all but dh does. He says, he would prefer the one
>> with
>>
>> more bite!
>>
>> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>
> After reading your further explanation of what you want to accomplish, I
> think fine cornmeal is appropriate. I have a bread machine recipe for
> Cornmeal Yeast Bread that sounds like what you want; it is from the old
> (circa early-1990s) Bread Bakers mailing list. Perhaps it will
> contribute
> ideas to accomplish the end you desire. Best of luck.
>
>
> * Exported from MasterCook *
>
> Cornmeal Yeast Bread
>
> Recipe By :
> Serving Size : 1 Preparation Time :0:00
> Categories : Bread Machine Bread-Bakers Mailing List
> Breads Whole Grain & Cereal Breads
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 Lb Loaf:
> 3 1/2 Cups bread flour
> 1/2 C yellow cornmeal
> 1 T salt
> 3 Tbs sugar
> 3 Tbs shortening -- used crisco
> 1 Cup milk
> 1/8 Cup water
> 1 Lg egg
> 2 1/2 Tsp dry yeast
>
> follow manufactures instructions for the breadmaker. Use basic bread
> cycle.
> Store cooled bread, tightly wrapped.

Thanks very much)

--
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"Nancy2" > wrote in message
...
>
> Ophelia, that recipe hardly qualifies as corn bread. My recipe calls for
> one cup flour and one
> cup cornmeal....

Who knows? Not me I am trying to copy a loaf we bought on holiday which
dh liked and was called 'corn bread'

I have been educated about 'corn bread' and 'cornbread' and I will be trying
out all the recipes posted All this is new to me


--
http://www.helpforheroes.org.uk/shop/

"l not -l" > wrote in message
web.com...
>
> On 13-Oct-2014, "Ophelia" > wrote:
>
>> "l not -l" > wrote in message
>> ...
>> >
>> > On 13-Oct-2014, "Ophelia" > wrote:
>> >
>> >> "Paul M. Cook" > wrote in message
>> >> ...
>> >> >
>> >> > "Ophelia" > wrote in message
>> >> > ...
>> >> >>I have a recipe for corn bread and it lists cornmeal. Would that be
>> >> >>coarse of fine cornmeal?
>> >> >
>> >> > Either. Depends on how you like your corn bread. I like mine to
>> >> > have
>> >> > a
>> >> >
>> >> > bite. Some like a more cakery texture.
>> >>
>> >> I don't like it at all but dh does. He says, he would prefer the one
>> >> with
>> >>
>> >> more bite!
>> >>
>> >> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>> >
>> > After reading your further explanation of what you want to accomplish,
>> > I
>> > think fine cornmeal is appropriate. I have a bread machine recipe for
>> > Cornmeal Yeast Bread that sounds like what you want; it is from the old
>> > (circa early-1990s) Bread Bakers mailing list. Perhaps it will
>> > contribute
>> > ideas to accomplish the end you desire. Best of luck.
>> >
>> >
>> > * Exported from MasterCook *
>> >
>> > Cornmeal Yeast Bread
>> >
>> > Recipe By :
>> > Serving Size : 1 Preparation Time :0:00
>> > Categories : Bread Machine Bread-Bakers Mailing
>> > List
>> > Breads Whole Grain & Cereal
>> > Breads
>> >
>> > Amount Measure Ingredient -- Preparation Method
>> > -------- ------------ --------------------------------
>> > 1 1/2 Lb Loaf:
>> > 3 1/2 Cups bread flour
>> > 1/2 C yellow cornmeal
>> > 1 T salt
>> > 3 Tbs sugar
>> > 3 Tbs shortening -- used crisco
>> > 1 Cup milk
>> > 1/8 Cup water
>> > 1 Lg egg
>> > 2 1/2 Tsp dry yeast
>> >
>> > follow manufactures instructions for the breadmaker. Use basic bread
>> > cycle.
>> > Store cooled bread, tightly wrapped.
>>
>> Thanks very much)
>
> BTW, the recipe this was adapted from was not for bread machine, rather,
> it
> used a food processor for dough prep.

Ok. I can do that

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http://www.helpforheroes.org.uk/shop/

On Mon, 13 Oct 2014 17:45:59 +0100, "Ophelia"
> wrote:

>
>

I concur on the "not cornbread". However, the bread you describe is
much like one my mother used to make that made very good toast. It
was just a little too crumbly to stand up to a full slice sandwich but
worked well for finger sandwiches. It is a yeast bread rather than a
soda or self-rising bread as described in the recipe you received.
I'll try to dig out the recipe and post it later this week.


>> On Mon, 13 Oct 2014 17:08:58 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>>"Paul M. Cook" > wrote in message
...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>>I have a recipe for corn bread and it lists cornmeal. Would that be
>>>>>coarse of fine cornmeal?
>>>>
>>>> Either. Depends on how you like your corn bread. I like mine to have a
>>>> bite. Some like a more cakery texture.
>>>
>>>I don't like it at all but dh does. He says, he would prefer the one with
>>>more bite!
>>>
>>>This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>>
>> That's not cornbread. This is.
>
>
> I do know of this type of cornbread, but we recently bought 'corn bread' in
>a baker's shop and it was pretty much like a regular crusty loaf but was
>coloured light yellow and had a corn flavour. He loved it and I am trying
>to replicate it.
>

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Paul M. Cook" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>>I have a recipe for corn bread and it lists cornmeal. Would that be
>>>>>coarse of fine cornmeal?
>>>>
>>>> Either. Depends on how you like your corn bread. I like mine to have
>>>> a bite. Some like a more cakery texture.
>>>
>>> I don't like it at all but dh does. He says, he would prefer the one
>>> with more bite!
>>>
>>> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>>
>> That would be more cake like. I like mine coarse.
>
> These are the ingredients:
>
> sifted bread flour
> cornmeal
> salt
> sugar
> shortening
> milk
> water
> egg
> dry yeast.
>
> Will that end up cake like?

I really couldn't say since I've never used yeast in cornbread, and no sugar
either because I don't like sugar in cornbread, but I'm thinking what you're
making is different than what I call cornbread in the US.

Cheri

"Ophelia" > wrote in message
...

> I hope you do But I it is not 'cornbread' but 'corn bread' and that
> seems to be the difference.

OK, I was thinking cornbread, not corn bread. :-)

Cheri

On Mon, 13 Oct 2014 22:26:33 -0700, "Cheri" >
wrote:

>
> "Ophelia" > wrote in message
> ...
>
> > I hope you do But I it is not 'cornbread' but 'corn bread' and that
> > seems to be the difference.
>
> OK, I was thinking cornbread, not corn bread. :-)
>

If it was marketed here in the States, they'd call it something else
to avoid a misunderstanding like that.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 13 Oct 2014 23:49:06 +0100, in rec.food.cooking, "Ophelia"
> wrote:

>
>
>"Nancy2" > wrote in message
...
>>
>> Ophelia, that recipe hardly qualifies as corn bread. My recipe calls for
>> one cup flour and one
>> cup cornmeal....
>
>Who knows? Not me I am trying to copy a loaf we bought on holiday which
>dh liked and was called 'corn bread'
>
>I have been educated about 'corn bread' and 'cornbread' and I will be trying
>out all the recipes posted All this is new to me

I'm confused. What is the distinction between cornbread and corn
bread? I have always used a recipe that was equal amounts of cornmeal
and white flour.

"Karen" > wrote in message
...
> On Mon, 13 Oct 2014 23:49:06 +0100, in rec.food.cooking, "Ophelia"
> > wrote:
>
>>
>>
>>"Nancy2" > wrote in message
...
>>>
>>> Ophelia, that recipe hardly qualifies as corn bread. My recipe calls
>>> for
>>> one cup flour and one
>>> cup cornmeal....
>>
>>Who knows? Not me I am trying to copy a loaf we bought on holiday which
>>dh liked and was called 'corn bread'
>>
>>I have been educated about 'corn bread' and 'cornbread' and I will be
>>trying
>>out all the recipes posted All this is new to me
>
> I'm confused. What is the distinction between cornbread and corn
> bread? I have always used a recipe that was equal amounts of cornmeal
> and white flour.

Cornbread is what we eat here in the US. Although the recipes really do
vary and what one likes in a cornbread varies too. I don't think any of us
are sure what it was that Ophelia had on holiday because it is not what we
eat here. But it was called corn bread.

"sf" > wrote in message
...
> On Mon, 13 Oct 2014 22:26:33 -0700, "Cheri" >
> wrote:
>
>>
>> "Ophelia" > wrote in message
>> ...
>>
>> > I hope you do But I it is not 'cornbread' but 'corn bread' and that
>> > seems to be the difference.
>>
>> OK, I was thinking cornbread, not corn bread. :-)
>>
>
> If it was marketed here in the States, they'd call it something else
> to avoid a misunderstanding like that.

Indeed they would!

On 10/13/2014 8:21 PM, Karen wrote:
>
> I'm confused. What is the distinction between cornbread and corn
> bread? I have always used a recipe that was equal amounts of cornmeal
> and white flour.
>

Cornbread is a quick bread - not made with yeast. Typically, Americans
will not use corn meal to make a yeast bread. That's just not the way
it's done around here.

"B. Server" > wrote in message
...
> On Mon, 13 Oct 2014 17:45:59 +0100, "Ophelia"
> > wrote:
>
>>
>>
>
> I concur on the "not cornbread". However, the bread you describe is
> much like one my mother used to make that made very good toast. It
> was just a little too crumbly to stand up to a full slice sandwich but
> worked well for finger sandwiches. It is a yeast bread rather than a
> soda or self-rising bread as described in the recipe you received.
> I'll try to dig out the recipe and post it later this week.


Thanks very much That would be very kind)

I got some fine cornmeal today and have started the bread using my regular
ciabatta recipe. I used 100g of cornmeal and 400g bread flour. Once I see
how this comes out I will have a good idea what I need to change.

It has occurred to me that I ought to have used more yeast, (lack of gluten
in the corn) but I will know once this is baked.


--
http://www.helpforheroes.org.uk/shop/

"Cheri" > wrote in message
...

>> Will that end up cake like?
>
> I really couldn't say since I've never used yeast in cornbread, and no
> sugar either because I don't like sugar in cornbread, but I'm thinking
> what you're making is different than what I call cornbread in the US.

I am sure you are right. I have dumped that recipe btw


--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> On 10/13/2014 8:21 PM, Karen wrote:
>>
>> I'm confused. What is the distinction between cornbread and corn
>> bread? I have always used a recipe that was equal amounts of cornmeal
>> and white flour.
>>
>
> Cornbread is a quick bread - not made with yeast. Typically, Americans
> will not use corn meal to make a yeast bread. That's just not the way it's
> done around here.

I've started it anyway. 100g corn and 400g bread flour. See how it turns
out.

--
http://www.helpforheroes.org.uk/shop/

On 10/13/2014 5:37 PM, Ophelia wrote:
>
>
> "Becca EmaNymton" > wrote in message
> ...
>> On 10/13/2014 11:08 AM, Ophelia wrote:
>>>
>>>
>>> "Paul M. Cook" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>> I have a recipe for corn bread and it lists cornmeal. Would that be
>>>>> coarse of fine cornmeal?
>>>>
>>>> Either. Depends on how you like your corn bread. I like mine to have
>>>> a bite. Some like a more cakery texture.
>>>
>>> I don't like it at all but dh does. He says, he would prefer the one
>>> with more bite!
>>>
>>> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>>>
>>
>>
>> Here is my corn bread recipe.
>>
>>
>> Corn Bread
>>
>> 1 cup corn meal
>> 1 cup flour
>> 1/4 cup sugar*
>> 4 teaspoons baking powder
>> 1/2 teaspoon salt
>> 1 cup milk
>> 1 large egg, beaten
>> 1/4 cup vegetable oil
>>
>>
>> Preheat the oven to 425° F. Put 1-2 tablespoons of cooking oil in a
>> cast iron skillet and place in the oven to get hot.
>>
>> In a bowl, combine corn meal, flour, sugar, baking powder and salt. Add
>> milk, egg and oil. Stir just enough to mix. Pour the batter into the
>> cast iron skillet and bake 20 to 23 minutes, or until done.
>>
>> Note: George likes a sweeter cornbread, before, I used 1 tablespoon of
>> sugar.
>
> Thanks very much, Becca. Is that not 'cornbread' rather than 'corn bread'?
>
> I have saved your recipe anyway and will give it a try once I have
> managed to make the yeast raised loaf I am trying to make)

Ms O, I spell it both ways, cornbread and corn bread.

Becca

"Becca EmaNymton" > wrote in message
...
> On 10/13/2014 5:37 PM, Ophelia wrote:
>>
>>
>> "Becca EmaNymton" > wrote in message
>> ...
>>> On 10/13/2014 11:08 AM, Ophelia wrote:
>>>>
>>>>
>>>> "Paul M. Cook" > wrote in message
>>>> ...
>>>>>
>>>>> "Ophelia" > wrote in message
>>>>> ...
>>>>>> I have a recipe for corn bread and it lists cornmeal. Would that be
>>>>>> coarse of fine cornmeal?
>>>>>
>>>>> Either. Depends on how you like your corn bread. I like mine to have
>>>>> a bite. Some like a more cakery texture.
>>>>
>>>> I don't like it at all but dh does. He says, he would prefer the one
>>>> with more bite!
>>>>
>>>> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>>>>
>>>
>>>
>>> Here is my corn bread recipe.
>>>
>>>
>>> Corn Bread
>>>
>>> 1 cup corn meal
>>> 1 cup flour
>>> 1/4 cup sugar*
>>> 4 teaspoons baking powder
>>> 1/2 teaspoon salt
>>> 1 cup milk
>>> 1 large egg, beaten
>>> 1/4 cup vegetable oil
>>>
>>>
>>> Preheat the oven to 425° F. Put 1-2 tablespoons of cooking oil in a
>>> cast iron skillet and place in the oven to get hot.
>>>
>>> In a bowl, combine corn meal, flour, sugar, baking powder and salt. Add
>>> milk, egg and oil. Stir just enough to mix. Pour the batter into the
>>> cast iron skillet and bake 20 to 23 minutes, or until done.
>>>
>>> Note: George likes a sweeter cornbread, before, I used 1 tablespoon of
>>> sugar.
>>
>> Thanks very much, Becca. Is that not 'cornbread' rather than 'corn
>> bread'?
>>
>> I have saved your recipe anyway and will give it a try once I have
>> managed to make the yeast raised loaf I am trying to make)
>
> Ms O, I spell it both ways, cornbread and corn bread.

lol who knew))))

--
http://www.helpforheroes.org.uk/shop/

On 10/14/2014 4:24 AM, dsi1 wrote:
> On 10/13/2014 8:21 PM, Karen wrote:
>>
>> I'm confused. What is the distinction between cornbread and corn
>> bread? I have always used a recipe that was equal amounts of cornmeal
>> and white flour.
>>
>
> Cornbread is a quick bread - not made with yeast. Typically, Americans
> will not use corn meal to make a yeast bread. That's just not the way
> it's done around here.

I remember a dense, raised bread that one bought in a European-style
bakery in the Northeast. It was called cornbread, but I don't believe
it had any cornmeal at all. It was more like a good rye bread. In my
mind, I may be confusing it with a marbled bread that was part rye and
part pumpernickle, but I could be wrong. Sheldon might remember it.

Don't forget that in Europe "corn" meant flour way before the Americans
renamed maize 'corn'.

--
From somewhere very deep in the heart of Texas

On 10/14/2014 8:15 AM, Becca EmaNymton wrote:
>> Thanks very much, Becca. Is that not 'cornbread' rather than 'corn bread'?
>> >
>> >I have saved your recipe anyway and will give it a try once I have
>> >managed to make the yeast raised loaf I am trying to make)

> Ms O, I spell it both ways, cornbread and corn bread.
>
> Becca
>

And I eat it no matter how she spells it.

I only speak English and a bit of Spanish, but I can eat in about 17
other different languages.... including "Southern" and a local variation
we call "Briskit".

"Briskit" is a local dialect with its roots in English but it can be
hard to understand... except that some words like "Briskit" and some
phrases are pronounced perfectly.

Example of Briskit (yes, I spelled that right and for this to sound
authentic you have to put a couple of marbles in your mouth and read it
out loud)

"I wus fixin ta get mesomma dat hikry from Caleb and fyer up da smoker
andoo sum briskit but da sumbitch ain't cut nun yet cause hees got da
gowts... bless his heart."

George L

On Tue, 14 Oct 2014 13:47:12 +0100, "Ophelia"
> wrote:

> It has occurred to me that I ought to have used more yeast, (lack of gluten
> in the corn) but I will know once this is baked.

Maybe you could add some vital wheat gluten to make up for it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/14/2014 2:49 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 10/13/2014 8:21 PM, Karen wrote:
>>>
>>> I'm confused. What is the distinction between cornbread and corn
>>> bread? I have always used a recipe that was equal amounts of cornmeal
>>> and white flour.
>>>
>>
>> Cornbread is a quick bread - not made with yeast. Typically, Americans
>> will not use corn meal to make a yeast bread. That's just not the way
>> it's done around here.
>
> I've started it anyway. 100g corn and 400g bread flour. See how it
> turns out.
>

Cornbread is just a name anyway but most Americans have never seen a
yeast bread made with cornmeal. OTOH, our rules for cornbread don't
apply in the UK. :-)

Cornbread in America could be made with 100% cornmeal or a mix of
cornmeal and wheat flour. I've made both. 100% cornmeal cornbread is
some pretty hardcore Southern cornbread. The Hawaiian style cornbread
contains a very small amount of cornmeal. My guess is that a lot of
people on the mainland wouldn't consider it cornbread but what's in a
name? I suppose you already know that - yuck yuck.