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.

Almond-Cranberry Corn Bread

Almond-Cranberry Corn Bread
A nice corn bread recipe to try !
Ingredients

* 3 ounces all-purpose flour (about 2/3 cup)
* 2/3 cup yellow cornmeal
* 2/3 cup almond meal
* 1/3 cup sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/2 tablespoons canola oil
* 1 1/2 tablespoons sliced almonds
* 3/4 cup fat-free buttermilk
* 1/2 cup dried cranberries
* 2 large egg whites
* Cooking spray

INSTRUCTIONS

1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl.

3. Heat oil in a small skillet over high heat. Add almonds to pan; cook 2 minutes or until lightly toasted, stirring frequently. Strain oil through a fine sieve into flour mixture. Set aside 1 tablespoon almonds. Add remaining 1 1/2 teaspoons almonds to flour mixture. Combine buttermilk, dried cranberries, and egg whites, and add to flour mixture, stirring until well blended.

4. Spoon batter into an 8-inch cast-iron skillet coated with cooking spray. Sprinkle reserved 1 tablespoon toasted almonds over top of batter. Bake bread at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. The corn bread recipe is ready..enjoy it !
skillet-corn-bread