Friday, March 27, 2009

Corn Loaf

I've been experimenting with a lot of breads, sometimes plain, sometimes with nuts, seeds or wheat germ. I've been meaning to try this Corn Loaf recipe again. I tried this recipe many years ago, and not knowing what corn meal really was, I used corn grits (roughly ground dried corn). The teeth took a beating! A friend clarified (thanks Mary) that corn meal is also known as corn flour - not to be confused with corn starch that is used to thicken sauces. I searched in Auchan, and lo and behold, the golden gleam of corn flour in the rice and seeds section! The result - a sweet, golden loaf with wonderful texture.

Egg, 1, combined with enough water to make up 1 cup
Milk 1/2 cup
Oil 1/4 cup
Sugar 1/3 cup
Salt 2 tsp
Bread flour 4 cups
Corn meal 2/3 cup
Dry yeast 2 tsp

Put all the ingredients in the bowl of a breadmaker and set it to 'Dough'. Remove when the programme is complete. Punch it down, shape it and set it in a warm place to rise for 1 hour or double in bulk. Bake in 185C oven for 30 minutes. Cover with aluminium foil if the top browns too quickly.

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