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Cornmeal (1)
Yeast, dry
Water
Water (2)
Sugar
Baking Powder
Salt
Flour, all-purp.
Oil (3)
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See Gallery for more details.
These breads weigh about 4-1/2 ounces each. Figure they will take about
9 minutes each for cooking and waiting for temperature to recover.
Prep - (4-5 hours - 15 min work)
- Select a mixing bowl that will accommodate some expansion. I use an
11-1/2 inch medium depth stainless steel bowl.
- Place CORNMEAL, Yeast, and 2 cups Water in the
mixing bowl. Whip well to blend. Let sit at room temperature for 1 hour
or a little more.
- Stir Baking Soda and Salt into the mixing bowl, then
start mixing in the FLOUR a few ounces at a time, whipping it in
with a wire whisk.
- Cover loosely with plastic wrap or a cloth and let sit in a comfortably
warm place for 3 to 4 hours, or until it is quit foamy.
Run - (2 hrs)
- Adjust liquid in your batter if necessary so it pours fairly well. If
you have to stir in more Water, let it sit for another 30 minutes to
restore bubbles.
- Make sure everything is ready to go.
- Bring your griddle up to about 400°F/200°C and give it time to
stabilize. I recommend an Infrared
Thermometer to confirm temperature.
- Wipe the surface of the griddle with a lump of paper towel soaked with
Oil. I do this even on my non-stick griddle.
- Pour on about 4-1/2 ounces of the batter. Then tilt the pan around to
spread it out to about 9 inches (see Note-3).
- Cover the pan and let cook for about 4 minutes, or until the edges start
to lift off the griddle and the top is set so you can touch it firmly
without it sticking. If your temperature is right, the bottom should be
lightly browned. Lift off the griddle and set aside. Best to set it on a
straw mat for a few minutes so it can steam off on both sides, them move
to a plate.
- Re-oil the pan and repeat until you have used all the batter.
- Serve at room temperature - see Serving.
Bagged in plastic, this bread will keep for days in the fridge.
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