The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ABAA Hi-Rise Corn bread recipe

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renoles's picture
renoles

ABAA Hi-Rise Corn bread recipe

I'm making this formula to take with me this weekend as a give-away to family (my wife has told her side of the family that I'm a baker so naturally everyone wants bread). I was wondering if anyone had any experience with it they'd care to share with me? I've followed it so far and had to give it a 10 minute rest...stuff was crazy sticky to work with. Any help out there?

xabanga's picture
xabanga

Are you talking abouth Maggie Glezer's book: Artisan Baking?

If so...I made the high rise corn bread a few weeks ago and was a little disappointed with the results. It's a matter of personal taste however, not a bad recipe. The bread turned out good but my boyfriend and I thought it did not taste "corn bread"y enough. I had fun making it though. BTW: I couldn't get the bread to rise very much during the final proofing.

renoles's picture
renoles

I'm in the same boat - a 2 hour final rise never even got close to 1" over the top of the pan. After the 10 minute rest it was much more responsive to kneading. It baked well...loaves are a little short but they are mahogany brown and shiny. The house smells pretty good right now too.

xabanga's picture
xabanga

They do make the house smell good :)

renoles's picture
renoles

I think I'll tweak something. What...I don't know. I'm finding out how much of a difference salt makes when it hits dough. This recipe is prime...went from wet biscuit doughy to sticky bread dough with the addition. I wonder if I rolled it out too thin?