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Light cornbread and a moist, springy cake.

The light and springy texture yeast brings in baking provides the ideal foil for other ingredients. Here, this texture contrasts with the crunch of cornmeal in bread-and with the moistness of syrup in the porous savarin. (One spiced syrup follows; another, with lemon, is on page 60.)

Yeast Cornbread

About 5-1/2 cups all-purpose flour

1 cup yellow cornmeal

3/4 teaspoon salt

2 packages active dry yeast

2 cups hot water (120' to 130')

1/2 cup (1/8 lb.) butter or margarine, cut

up and at room temperature

1/2 cup honey

If using an electric mixer, stir together 2-1/2 cups flour, cornmeal, salt, and yeast. In another bowl, stir together hot water, butter, and honey. Stirring, add water mixture to flour. Beat at medium speed for 2 minutes, Stir in another 1/2 cup flour; beat at high speed for 2 minutes longer.

With a heavy spoon, add 2-1/4 cups more flour and stir untit moistened. Scrape onto a floured board and knead, adding flour to prevent sticking, until dough is smooth and elastic, 8 to 10 minutes. Turn dough over in an oiled bowl.

If using a dough hook, combine 5-1/4 cups flour with dry ingredients. Add liquid ingredients (combine them as above) and mix at low speed until moistened; then beat at high speed until dough pulls cleanly from bowl sides and is no longer sticky, 8 to 10 minutes; add more flour, if needed, 1 tablespoon at a time.

Cover bowl (either method) with plastic wrap. Let dough rise in a warm place until doubled, about 45 minutes. Punch dough down to expel air, divide in half, and shape each into a loaf. Place each in a greased 5- by 9-inch loaf pan. Cover lightly with plastic wrap; let rise in warm place until almost doubled, 20 to 30 minutes. Bake, uncovered, in a 375' oven until well browned, 40 to 45 minutes. Remove from pans; cool on racks. If made ahead, package airtight up to 1 day; freeze to store longer. Makes 2 loaves (1-1/2 lb. each),-A.J. Stefani, Cobb Mountain, Calif.

Per ounce: 70 cal.; 1.6 g protein; 13 g carbo.; 1.1 g fat; 2.4 mg chol.; 42 mg sodium.

Four-spice Wine Savarin

1 package active dry yeast

1/4 cup warm water (about 110')

3 tablespoons sugar

About 1/2 cup (1/2 lb.) butter or


4 large eggs

1/2 cup warm milk (about 110')

1/2 teaspoon vanilla

1/2 teaspoon lemon peel

2 cups all-purpose flour

Four-spice wine syrup (recipe


Vanilla bean ice cream

In a small bowl, sprinkle yeast over water; let stand until softened, about 5 minutes. In the large bowl of an electric mixer, beat together sugar and 1/2 cup of the butter. Add eggs, 1 at a time, mixing well after each. Add milk, vanilla, lemon peel, yeast mixture, and flour; beat until well blended. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours. Stir vigorously to expel air. Heavily butter and flour-dust a 10-cup ring mold. Pour batter into pan. Cover with plastic wrap; let stand in a warm place until puffy-looking and almost doubled, about 30 minutes.

Bake savarin, uncovered, in a 375' oven until browned and just pulling from pan, about 30 minutes. Let stand on a rack about 10 minutes. Invert rack onto top of pan; hold pan and rack together andinvert to release savarin, then tip cake back into pan (so cake comes out easily later). With a fork, pierce hot savarin deeply about every 1/2 inch over its surface. Pour syrup over cake. Let stand until warm or room temperature. If made ahead, cover and chill until next day; serve at room temperature. Invert savarin onto a wide, rimmed plate. Cut into slices and accompany with scoops of ice cream. Makes 14 to 16 servings.

Perserving: 223 cal;3.7g protein; 35 g carbo.; 7.6 g fat; 85 mg chol.; 82 mg sodium.

Four-spice wine syrup. In a 4- to 5-quart pan, combine 1-1/2 cups sugar, 2 cups dry white wine, 2 teaspoons grated orange peel, 1 cup orange juice, 3- to 4-inch cinnamon stick, 1 teaspoon coriander seed, 1/2 teaspoon whole cloves, and 1/4 teaspoon freshly grated or ground nutmeg. Bring to a boil on high heat and boil, uncovered, until reduced to 3 cups; stir occasionally If made ahead, let stand, covered, up until next day. Pour syrup through a fine strainer to use; reserve spices as garnishes, or discard.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Jan 1, 1989
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