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Submitted by postino on January 27, 2009 - 12:35am hominy breadI tried the hominy bread from Tall Grass Bakery in Seattle. It was yummy!! Since I don't live close enough to buy this bread regularly, does anyone have an idea of a recipe that is similar?
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Knew I Wasn't the Only Hominy Bread Fan Here!
Oh man, me too! I'm moving to Austin next year and will be very very sad without my weekly hominy bread. Wonder if they'd sell me the recipe for personal use on my way outta town. ;)
Could this be a good base to
Could this be a good base to start recreating your own hominy bread?
Freerk
Dang, looks like my original
Dang, looks like my original reply got eatn. As bnom says below, what you've got the recipe for there is a sweet cornbread. This stuff is more like a peasant bread (pain de campagne) so to speak, with coarse polenta like bits, some quite large, throughout the bread, and a strong corn flavor.
I've already eaten 3/4s my weekly loaf. I'll hit the farmer's market next week and take photos to post.
good luck finding the
good luck finding the formula!
I wish
I have tried to recreate the Tall Grass hominy bread several times and have yet to nail it. Freerk, your recipe, with its eggs and baking powder, looks more like a cornbread. The Tall Grass hominy bread is more akin to a SD boule. It has a tight, moist crumb (and stays fresh for days and days).
A better launching point may be the corn bread that Txfarmer posted about a while back: http://www.thefreshloaf.com/node/23499/corn-bread-not-quick-kind. I haven't tried it yet so can't compare it to the Tall Grass hominy bread but it's bound to be delicious.
Texture and density of the
Texture and density of the one you linked to looked about right, although I wonder about the preferment. The hominy bread doesn't taste sour, so much. What are you adding for the corn in your experiments? I've tried polenta, but it needs bigger chunks.
I've used combinations
I've used combinations of course polenta, cornmeal and fine masa (along with AP). I've also added durum flour thinking that its creamy color and slight sweetness would contribute to the loaf. What I haven't tried is grinding up canned hominy and adding it to the loaf...maybe that's what's needed for the moist, flavorful crumb. I haven't had TG hominy bread for a couple years (I haven't bought a loaf of bread in a long time) but I may have to break down and purchase one.