Southern Cornbread (The New Best Recipe, halved, modified)
Whisk together: 50g cornmeal
1 tsp sugar
1/4 tsp salt
1/2 tsp powder
1/8 tsp soda
10g buttermilk powder
Stir to make a stiff mush: 40g boiling water
25g cornmeal
Whisk into mush: 3/8c water
1 bantam egg (half a large egg)
Stir dry into wet. Bake at 450*F for 8-12 minutes.
This amount fit perfectly into the perch pan. It also released beautifully.
Cornbread (Whole Grain Baking, halved, modified)
Whisk together: 140g cornmeal
50g whole wheat pastry flour (we used Bob's Red Mill Gluten-free Flour blend
50g flour (again, the gluten-free blend)
1tsp powder
1/2 tsp soda
1/2 tsp salt
25g buttermilk powder
Whisk together: 1c water
40g honey
1 egg
4T butter, melted (I found the butter in the microwave after baking. Oops.)
Stir wet into dry, bake at 450*F 8-10 minutes (took 15).
The flour blend tasted quite beany before baking, but fine after. These filled both the perch and the stick pans to overflowing, with some left over. They released ok from the perch pan, but stuck like crazy to the stick pan.
Cranberry Rice Bread (Laurel's Kitchen Bread Book, modified)
Whisk together: 280g rice flour
90g potato flour
1 1/2 tsp powder
1/2 tsp soda
1/2 tsp salt
Stir into flours: 3/4c chopped dried cranberries (90g)
1/2c currants (70g)
2T candied orange peel
Beat together: 2T softened butter
60g honey
Stir into butter/honey: 1/2c orange juice
2T lemon juice
2 eggs, beaten
Stir wet into dry and bake in a 8x4 loaf pan about 45 min at 350*F.
First attempt was overbaked. Batter was a bit dry as well--maybe the dried cranberries?
Second attempt was same as above, except: 3/4c chopped fresh cranberries (much better!)
30g currants
25g golden raisin, chopped
50g honey
An hour bake time in my brother's oven (I wonder if it's hotter than ours) was not enough, yet too much. Slightly underbaked, but overbrowned.
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