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Cornmeal Bread

March 29, 2011


~Mary~

July came on with that breathless, brilliant heat which makes the planes of Kansas and Nebraska the best corn country in the world.  It seemed as if we could hear the corn growing in the night; under the stars one caught a faint crackling in the dewy, heavy-odoured cornfields where the feathered stalks stood so juicy and green….

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I love this paragraph from Willa Cather’s “My Antonia”, which I just finished for the second time.  It was so long ago that I read it; I actually forgot what the story was about.  I only remembered that I really enjoyed it.  I can now say that I love this story, and recommend it whole heartedly to you.  Who could imagine that Nebraska could sound so picturesque?!  Here is another excerpt I found especially true:

Winter lies too long in country towns; hangs on until it is stale and shabby, old and sullen.  On the farm the weather was the great fact, and men’s affairs went on underneath it, as the streams creep under the ice.  But (in town) the scene was spread out shrunken and pinched, frozen down to the bare stalk.

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I’ve been using the bread machine a lot more than usual this past winter.  Kevin’s bread machine  recipes have all been stellar, but I thought I’d venture out a bit and try something on my own in.  I had managed to make this bread ‘long hand’ and decided to see what would happen if I just dumped it all into the machine.  I’m such a lucky girl, it turned out great, and took me hours less time to make.  The only minor issue I had, was that it did RISE pretty darned high, next time around I think I’ll go with half the amount of yeast, two packages does sound a bit much.

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Cornmeal Bread

Using your bread machine, place ingredients in this order:

2 pkgs Yeast
4 Cups Bread Flour
3/4 Cup Coarse Ground Cornmeal
1 1/2 tsp Salt
1/2 Cup Sugar
2-3 Tbsp Millet – optional

In separate container whisk together
3/4 Cup Milk 110-115°
1/2 Cup Water 110-115°
1 Egg
1/4 Cup Melted Butter
Pour over dry ingredients.

Close lid and turn on bread machine.

3 Comments leave one →
  1. March 30, 2011 10:14 am

    That looks delicious Mary – the other day when I made schiacciata, the recipe called for 1 ounce of “fresh” yeast, which I couldn’t find, so I used 1 ounce of jarred active yeast – it rose so high, I had to punch it down several times!

    FYI. . . I’ll add sliced jalapenos to this recipe to kick it up – I likes it spicy! 😀

  2. March 30, 2011 2:17 pm

    I see a ton of recipes these days that call for two packs of yeast when they only really need one. It is a super cute loaf though with that much puff. 😉

  3. April 1, 2011 1:34 pm

    There is something about the simplicity of that Nebraskan landscape, isn’t there? Much like the simplicity of bread. 🙂

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