Corn Bread
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Make the dough
In a large bowl, combine lukewarm water and compressed yeast; stir until dissolved.
Add salt, flour, and white cornmeal; mix until well combined.
Cover the bowl and let the dough rise in a warm place until doubled in size.
Bake
Preheat the oven to 350°F (175°C).
Pour the dough into a greased baking pan and smooth the top.
Bake for 30-40 minutes or until golden brown and a toothpick inserted comes out clean.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Compressed yeast
- Produces gas that makes the dough rise and become light.
- Flour
- Forms the gluten network that gives the bread its structure.
- White cornmeal
- Supplies the corn flavor and a coarser, crumbly texture.
- Lukewarm water
- Hydrates the flour and cornmeal and activates the yeast.
The step that matters
Letting the dough rise until doubled. Yeast needs time and warmth to produce enough gas for the dough to expand. Rising too little leaves a dense loaf, while the dough must still have enough structure to hold its shape in the oven.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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