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Maggie Glezer's Hi-Rise Corn Bread

"Joni Repasch" <jrepasch@infi.net>
Wed, 14 Mar 2001 11:17:12 -0800
v101.n014.18
I saw this and another bread recipe in the latest Country Home magazine.
Thought you people might like to try.

joni

HI-RISE CORN BREAD

"Toasting brings out the flavor of this yellow pan bread, made with fresh 
corn kernels and stone-ground cornmeal. Poolish adds wheaty flavor; the 
starter has a Polish origin, hence the name." Country Home, March/April 2001.

POOLISH
1-1/4 cups unbleached bread flour or unbleached all-purpose flour
1-1/2 tsp. active dry yeast
3/4 cup warm water (105-115 F)

BREAD DOUGH
2/3 cup warm water (105-115 F)
Fermented poolish (above)
2-1/4 to 2-1/2 cups unbleached bread flour or unbleached all-purpose flour
1 cup stone-ground white cornmeal
1/4 cup fresh corn kernels (1 large ear)
or frozen whole kernel corn, thawed
2 large eggs, beaten
2 Tbsp honey
2 Tbsp olive oil
1 Tbsp salt

For poolish, in a large mixing bowl combine the 1-1/4 cups flour and the 
yeast; stir in the 3/4 cup water. This will form a thick batter. Cover bowl 
with plastic wrap and let ferment until it is bubbly and doubled, about 2 
hours.

For bread dough, stir the 2/3 cup warm water into the poolish. In another 
large mixing bowl combine the 2-1/4 cups flour, the cornmeal, and corn. Add 
poolish, eggs, honey, oil, and salt. Stir the mixture with a wooden spoon 
until it forms a stiff batter. (If batter seems thin, stir in the remaining 
flour.)

Place the dough in a large bowl; cover bowl with plastic wrap. Let the 
dough ferment until it is light and doubled in size, about 1-1/2 hours.

Stir dough down. Generously grease two 8 x 4 x 2-inch baking pans. Spread 
half of the dough in each prepared pan. Cover and let rise in a warm place 
until nearly double in size, 1 to 1-1/2 hours.

Bake in a 350 F oven for 40 minutes or until bred is golden brown and 
sounds hollow when lightly tapped with fingers. (If necessary, cover 
loosely with foil the last 10 minutes of baking to prevent overbrowning.) 
Loosen and remove loaves from pan, cool on a wire rack.

YIELD: Makes 2 loaves.

Source: Maggie Glezer from Artisan Baking Across America, and reproduced in 
Country Home, March/April 2001:168