Yeasted Cheesy Corn Bread I Made It

Yeasted Cheesy Corn Bread

pointsevenout 10 years ago
Recipe by Jo_jo-ba: Yeasted Cheesy Corn Bread/saved
Good flavor. Savory taste buds come alive on the sides of the tongue.
Didn't want a hard crust so I skipped the water in the oven. As is the crust is a little hard for me but an overnight stay in a plastic bag will take care of that.
Couldn't find any 12 grain flour but did score some 10 grain stuff. What a price tag! Sheesh!
Kneading and kneading and kneading.............It just didn't feel like it was forming any gluten but it did rise well at the hour rise time.
At half an hour bake time the bread had good color and looked done but internally was only 165F. An additional 7 minutes at bake made the crust a little darker than I would have liked but internally the loaf was 200F.
Didn't get as much oven spring as Jo_jo_ba.
Pretty yellow color on a tight crumb.
This makes a large loaf.
Dough was a little stiff and dry until the addition of the melted butter which made it just on the sticky side but I wouldn't want to add any more flour to make the dough tacky.
Flag
frankieanne 10 years ago said:

That is an interesting looking cornbread. Could you taste the sourdough? Seems with 16 oz of it that you may. Did you use the yeast? I don't know that I've ever seen corn flour but then I never looked for it. It came out beautifully!

Flag
pointsevenout 10 years ago said:

It had a lot of depth of flavor. I could taste all the ingredients. Sixteen ounces of starter is only 1 cup. I did it by weight instead of volume because all the other ingredients were by weight.

Flag
pointsevenout 10 years ago said:

Maybe the author will chime in and say if the measurement is supposed to be by weight or volume.

Flag
frankieanne 10 years ago said:

OK. I was thinking two cups. Which is a lot of starter!

Flag
pointsevenout 10 years ago said:

Yes, I did use the yeast.

Flag
frankieanne 10 years ago said:

OK. I wonder what "strong" sourdough starter is. When I was using mine yesterday, I noticed that it was bubbling. I could see bubbles rising to the top. But, I don't know if that means its strong or not!

Flag
pointsevenout 10 years ago said:

Yes, when the yeast is getting up and working it. It is a strong starter. Also after a couple/three feedings and you notice that the starter has doubled/tripled in volume, the yeast is kickin' their heels up in a strong starter.

Flag