Dessert Cornbread Recipe

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Dessert Cornbread 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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Dessert Cornbread

 

Ingredients

1 cup cornmeal (yellow or white)
1 egg
1/2 cup whole wheat flour
1/2 cup honey or molasses
1/2 cup unbleached white flour
1/4 cup oil
2 tsp baking powder
3 cup milk
1/2 tsp salt.



 

Preparation

Combine dry ingredients. Combine wet ingred. Mix together.

Mixture will be quite watery. Pour into greased pan or dish (8" x
8", or something similar). Bake for 30 min. at 325 degrees, or until
top is springy when gently touched. Serve hot in a bowl or dish. The
center will be somewhat like custard, so you might not wish to eat it
in your hand like you would a piece of bread.

It may be served with honey, jam, or milk, or plain. Yuummmmy.

 

 

Servings: 6

 

 

 

 


 

Dessert Cornbread Recipe brought to you by Recipes 4U