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Author Topic: Corn Bread Overview  (Read 1036 times)

Offline Paul

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Corn Bread Overview
« on: April 24, 2012, 08:27:22 PM »
Although corn bread is typically risen using acid-based reactions such as soda, this version uses a yeast poolish to get it's rise. The home recipe makes two large, round or oval loaves but these can be made into small rolls instead.

This recipe is found on page 139, in the Yeasted Pre-Ferment Breads section.

When you're ready to post your bread results, please start a fresh thread in this subsection.

For those without a copy the book who would like to make this, a modified recipe can be found here.

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