February 11, 2012 - 12:09pm
bread with cornmeal- looking for suggestions, recipes
I will be a vendor at a Farmers Market location that will in the afternoon host a fish fry. I had an idea of doing something in the shape of a fish. Browsing around, I decide that my madeline pan would be a good basis for a small roll or something make with yeast that I can shape a tale onto, an msybe a dorsal fin. I thought something that included cornmeal in the formula would be good.
Suggestions? Alternative would be a dough I can use a cookie cutter on??
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cornbread? Not the sweet southern kind, which I love, but corn bread.
.This is a fish fry, and I plan to make jalapeno cornbread, yup, southern style, but I thought something shaped like a fish might make me stand out a little. It is an extention of a morning farmers market, so I thought I might start out the day by selling fish shaped bread, but since it is later a 'fish fry' I keep seeing cornbread in my mind! The two together... a yeasted bread with cornmeal! I just heard about the thing today, so I really don't have a lot of 'mail-a-way' time to get something to use as a mold, adaption of what I have. It is next Sat, 18th. Considering putting the cornbread in a madeline mold I have that is a large size.
There is a terrific yeasted cornbread recipe in Hamelman's Bread. It tastes great the first day, fantastic the second. As far as batter breads go Dorie Greenspan's cornbread recipe is fantastic. I have deeply embelished her recipe substituting half whole wheat flour for the white flour, using half the sugar, adding a 1/4 teaspoon more salt, and adding pepper. If you did a batter bread you could do the cutter thing. If you did a yeasted one you could do some shaped thing though it seems a bit labor-intensive. On idea would be to try the cut marks where the fin would be. If you try it please post. You have such a cute idea.
Could you get a bunch of these, grease the inside and use them as molds?
http://www.ebay.com/itm/ws/eBayISAPI.dll?ViewItem&item=140700069667
Or do a Korean-style bungeoppang?
http://en.wikipedia.org/wiki/Bungeoppang
Here's an interesting video:
http://www.youtube.com/watch?v=w265zK45rmo&feature=endscreen&NR=1
Please show me what you do okay?
There is a terrific yeasted cornbread recipe in Hamelman's Bread... what is the name, page?
The recipe is on p 139, the author is Jeffrey Hamelman, and the title is Bread. Here is additional information:
http://www.kingarthurflour.com/shop/items/bread-a-bakers-book-of-techniques-and-recipes-cookbook
Check the errata posted by one of our members:
http://www.thefreshloaf.com/keyword/errata
Just watched the video! Would I love one of those molds! I didn't realize the fish was that large. They have a two fish stove top online... ebay or amazon, but they are also are shipping it from China or someplace, aside from the $32... I think the economy shipping was more than the product cost ,,, est time of arrival... around March 1. They do look cool! (of course I have idea what the one ingredient is they add in the middle)
One more thing I found that you might enjoy:
http://www.amazon.com/gp/customer-media/product-gallery/B00065YBEU/ref=cm_ciu_pdp_images_2?ie=UTF8&index=2
Corn Bread
Combine; 1 T sugar, 1 T butter, 1 ½ C warm water (112 degrees), 1 T flour and 1 package of yeast. Stir to dissolve yeast and melt butter. Set aside until yeast mix becomes foamy – about 10 minutes
Mix 2 C all purpose white flour with 1 C corn flour (not corn meal) with 1 T salt.
Stir foamy yeast into flour mix and combine. Turn out on work surface and kneed for 10 minutes until smooth. Form into loaf. Place loaf in PAM sprayed bread pan covered in plastic. Let rise about 1 ½ hours until doubled. Bake at 400 degrees for 30 minutes. Brush top of loaf with melted butter or milk after loaf is removed from oven. After cooling for 20 minutes on wire rack, remove from pan and allow to cool completely on wire rack.
Great for making croutons or crotons for stuffing/dressing
I pulled out the book, found the page and made the poolish for 1/2 Home quantity as a test. The one thing he does in this book is give qantities for the metric for 'fresh yeast'. Always have to sit down and do math! at least he gives the %. Thanks for all the detective work!
These are designed for more batter-like doughs, but worth a peek:
http://www.amazon.com/Taiyaki-Japanese-Fish-Shaped-Cake-Maker/dp/B00065YBEU
Best,
Adam
Edited to add TFL link:
http://www.thefreshloaf.com/recipes/cornbread
I made the yeast cornmeal bread from 'Bread'. I was anxious, so I didn't soak the cornmeal as long as instructed, and I will have a picture of a fish in front of me next time. All 'n all, not to bad a bread. The bread is a bit chewier than I would like, but not sure exactly how it should be. Without steam the crust still has a crunch. I baked it cold oven method .. When it looks almost done rising, put in oven, turn on oven, check when you smell that wonderful aroma! I gave it an egg white wash. One fish I used a red cherry chip for an eye, looks like blood in the picture, the other I tried some cocoa and he looks like he got punched.. Here's some pics -