ANADAMA CORN BREAD RECIPE

ANADAMA CORN BREAD RECIPE
A nice corn bread recipe to try !
CORN BREAD INGREDIENTS

• 1 1/2 cups cornmeal
• 1/4 cup wheat germ
• 2 1⁄4 cups whole wheat flour
• 3 cups unbleached all-purpose flour
• 1 1/2 tbsp (2 packets) granulated yeast
• 1 tbsp kosher salt (or to taste)
• 1/4 cup vital wheat gluten
• 3 1/2cups lukewarm water
• 1/2 cup molasses
• Water

CORN BREAD INSTRUCTIONS
Whisk together the cornmeal, wheat germ, flours, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.

Combine the water and molasses, and mix them with the dry ingredients without kneading, using a spoon, a food processor (with dough attachment) or a heavy-duty stand mixer (with paddle). You may need to get your hands wet to get the last bit of flour incorporated if you’re not using a machine.

Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next week. The corn bread recipe is ready to serve...enjoy the corn bread ! Nice !
basic-cornbread-recipe.