Corn Batter Bread
Ingredients
| 1 recipe |
Basic Sourdough Batter |
| 1 tsp |
Ground Sage |
| 2 tbs |
Celery Seeds |
| 1/2 cup |
Yellow Cornmeal |
Instructions
- Yield:
- 2 medium loaves
- Prep time:
- Cook time:
- Ready in:
- Recipe Type:
- Bread
- Combine the sourdough batter, sage, celery seeds, and cornmeal in a large mixing bowl and mix well.
- Spoon the batter into two medium loaf pans. Cover lightly with plastic wrap and proof 3 hours at room temperature or 1 to 2 hours in a proofing box at 85°, or until the dough rises ½ inch above the pan tops.
- Bake in a preheated oven at 350° for 45 minutes. Remove from the pans and cool on a wire rack.
Tips for Success
- Cooking Tips
- Ingredient Tips
Reviews
|
Didn't rise very well, but did have some good size holes inside. Just not a good flavor - perhaps too much sage or something |
Leslie 08/08/2005 |
Source Information
Classic Sourdoughs, A Home Baker's Handbook, Ed Wood,
