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| Cornmeal honey bread |
What a great smell to wake up to!
This isn't a cornbread. Instead, it's a soft white bread with buttermilk (powder), honey, butter, and a small amount of cornmeal. Although I love the cornmeal texture, Bob's medium-grind cornmeal always manages to lodge in my one sensitive tooth. Ouch.
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| The crumb |
The bread looked a little crestfallen and uneven, like many of my bread machine breads (probably because I reduce the salt and yeast). That didn't bother me.
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| A bit of a dip in the middle |
Notes on recipe ingredients/adjustments:
- Halved the salt to 0.5 teaspoon.
- Halved the yeast.
- Used dark, flavorful honey.
One thing I wondered was why it added so much gluten. I can see adding gluten to a whole wheat recipe, but this has no whole wheat at all, and only 10% of the flour by volume is cornmeal. (The rest is bread flour, which has plenty of its own gluten.) I don't object to gluten. But additional gluten in a white bread just seems questionable.
How much gluten did the recipe say to put in? Lee puts in anywhere from a tablespoon to 1/4 cup depending on the bread and I was wondering how much was "so much gluten" in your recipe.
ReplyDeleteIt said 1 tablespoon plus 1 teaspoon for the 1.5 # loaf. I guess I don't expect a loaf that features bread flour to need additional gluten. Certainly, I never use it in my sourdough.
ReplyDelete