Corn Bread Loaf Recipe




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Corn Bread Loaf Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Corn Bread Loaf

 

Ingredients

1 1/2 cup all-purpose flour
1 1/4 cup yellow cornmeal
3/4 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup vegetable oil
1/2 cup milk
1/2 cup buttermilk
1 cup fresh corn kernels or frozen, thawe, d



 

Preparation

Preheat oven to 350F. Grease 9-by-5-inch loaf pan. Dust pan with
cornmeal; shake out excess. Mix first 6 ingredients in large bowl.
Whisk eggs, oil, milk and buttermilk in medium bowl. Add egg mixture
and corn to dry ingredients and stir just until combined. Pour
batter into prepared pan. Bake 15 minutes. Reduce temperature to
325F and continu baking until tester inserted into center comes out
clean, about 1 hour. Cool bread in pan on rack 30 minutes. Turn out
bread onto rack. Serve warm or at room temperature. (Can be prepared
1 day ahead. Cover tightly and store at room temperature.)

 

 

Servings: 8