Saturday, August 8, 2015

Cornmeal honey bread

Last night I decided to wake up to some bread, so I put the ingredients for Hensperger's cornmeal honey bread (p. 148) into the Zojirushi and set it to be finished this morning.

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.

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.

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.


  1. 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.

  2. It 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.