Double Cornbread - Using Bread Machine to Make the Dough

Name: Double Cornbread - Using Bread Machine to Make the Dough
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1 beautiful crusty loaf of Corn Bread
Ingredients: 3 teaspoons granulated yeast; 2 cups bread flour (white); 1 cup whole wheat flour; 1 1/2 teaspoons salt; 2 teaspoons sugar; 1/2 cup cornmeal, fine or coarse; 1/2 cup grated cheese; 1 teaspoon ground cumin; 1 teaspoon oregano; 1 pinch chili powder; 1/2 cup canned creamed corn; 2 tablespoons oil; 1 1/4 cups water; 2 tablespoons coarse cornmeal (optional)

Submitted by Karin...

"This bread is wonderfully moist and so delicious -with or without the herbs. I enjoy this bread with a bowl of hot soup! I have not included the time it takes for the bread machine to make the dough, and the preparation time does not include the time it takes for the dough to rise."

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Ready In:: 35mins
Ingredients:: 14
Yields:: 1 beautiful crusty loaf of Corn Bread

ingredients

3 teaspoons granulated yeast
2 cups bread flour (white)
1 cup whole wheat flour
1 ¹⁄₂ teaspoons salt
2 teaspoons sugar
¹⁄₂ cup cornmeal, fine or coarse
¹⁄₂ cup grated cheese
1 teaspoon ground cumin
1 teaspoon oregano
1 pinch chili powder
¹⁄₂ cup canned creamed corn
2 tablespoons oil
1 ¹⁄₄ cups water
2 tablespoons coarse cornmeal (optional)

directions

Carefully measure all the ingredients into bread machine pan in the order that I've listed them inches.
Select the'dough' cycle.
When the cycle is complete, remove from bread machine pan.
(tip out onto floured surface).
Roll or pat the dough into a square- a little longer than the bread pan, and then roll it into a cylinder shape.
Place in lightly greased loaf tin.
Gently press the dough into the corners and level the top.
Leave to rise in a warm, draught-free place for about 1 hour- or until the dough looks like it has approximately doubled in size.
If desired, dampen the top with a little milk or water and sprinkle with the extra coarse cornmeal.
Bake at 200'C for 20-30 minutes, until the crust is a nice golden colour.
VARIATION: Shape the dough to form 2 long'sausages', and twist together.

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RECIPE SUBMITTED BY

Karin...

Wellington

I live in New Zealand, I'm married and my husband and I have no children....but we do have a dog (Bruno the Poodle), and a cat (Gus the Birman)! Back in November 2000, I resigned from a 17yr career with Air New Zealand as a Purser. I am now working as a Private Investigator with my husband - having his own Investigation Company. The work is varied and at times very rewarding as I'm sure you can imagine! I have an absolute passion for shoes...what woman doesn't??!!!, and fashion generally, including that of Home Interiors and furnishings, and gardens. I enjoy, among many past-times, art, gardening, water ski-ing, power walking, and ofcourse...COOKING!!(and entertaining). I guess my pet peeve would be running late for an appointment somewhere! 10 minutes early = 10 minutes late with me!! So, ON time is VERY late!!! If I had a month off - no work, and no responsibilities I would buy 2 return airfares to Honolulu!! And spend 2 weeks on Waikiki Beach with my husband and 2 weeks at home in the kitchen!! And entertaining friends and family.

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