| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Plain low-fat yogurt |
| 1/4 |
c |
Milk |
| 1 |
tb |
Butter or margarine |
| 3/4 |
ts |
Salt |
| 1 3/4 |
c |
Bread flour |
| 1/3 |
c |
Cornmeal |
| 2 |
ts |
Sugar |
| 1 1/2 |
ts |
FLEISCHMANN'S Bread Machine Yeast |
| 2/3 |
c |
Plain low-fat yogurt |
| 1/3 |
c |
Milk |
| 1 |
tb |
Butter or margarine |
| 1 |
ts |
Salt |
| 2 3/4 |
c |
Bread flour |
| 1/2 |
c |
Cornmeal |
| 1 |
tb |
Sugar |
| 2 |
ts |
FLEISCHMANN'S Bread Machine Yeast |
INSTRUCTIONS
FOR 1-POUND LOAF
FOR 1 1/2-POUND LOAF
Here's the yeast-raised cornbread I found at the Fleischmann site:
http://www.breadworld.com/recipes/breadmachine/classic.phtml
Yogurt is the secret ingredient that gives the tang reminiscent of
sourdough. Serve with a hearty taco salad or a zesty bowl of chili.
Add ingredients to bread machine pan in the order suggested by
manufacturer, adding the yogurt with the milk. (Yogurts vary in moisture
content. If dough is too dry or stiff or too soft or slack, adjust dough
consistency - see Adjusting Dough Consistency tip below.)
Recommended cycle: Basic/white bread cycle; medium/normal color setting.
Nutrition information per serving (1/12 of 1 1/2-lb. recipe): calories 158;
total fat 2 g; saturated fat 1 g; cholesterol 4 mg; sodium 220 mg; total
carbohydrate 29 g; dietary fiber 1 g; protein 5 g.
Note: I didn't find this "tangy" or reminiscent of sourdough. It was a nice
bread, not quite as "corny" as I had in mind, but worth making again. It
makes KILLER toast. Be sure to cool for half an hour before slicing.
Posted to FOODWINE Digest by Chris Carlisle <carlisle@WUCHEM.WUSTL.EDU> on
Jan 21, 1998
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