In case you hadn’t noticed, I’ve starting getting into baking some breads. And by “getting into,” I mean I have done it one other time. I made some No-Knead bread and it wasn’t nearly as hard as I thought. This is another bread recipe on one of my favorite websites, Serious Eats. I had some corn that I had to make and in this recipe, the corn acts like the liquid or water to bind the dough together.
This is the type of bread I like now, easy to make, less kneading. This bread will be crispy on the outside, not quite like regular corn bread, its more of a corn loaf. Its great with a nice pad of butter, honey or even apple butter. Its the season for that now.
Recipe courtesy of Serious Eats
Makes one loaf
1/2 cups fresh corn (about 3 small cobs)
2 1/2 teaspoons (1 package) instant yeast
1 1/2 teaspoons kosher salt
1 tablespoon sugar
2 1/2 cups bread flour (I only needed 2 1/4. If you “scoop” your flour in the bag, you will need less.
2 tablespoons unsalted butter
Olive oil for greasing bowl
Cornmeal for dusting
Puree the corn in a food processor until smooth. Add yeast, flour, salt, butter and sugar. Proccess about 2-4 minutes, or until it forms a ball and doesn’t stick to sides. If it appear too dry, add an additional tablespoon water, or if it is too wet, add flour a tablespoon at a time.
Knead the dough for about 2 minutes on a floured work surface. Place in a bowl with a little oil and cover with plastic wrap. Let sit at room temperature for about 90 minutes, until doubles in size.
Place a rack in the center of your stove and heat to 350. Knead bread again for a minute or two and put it on a cookie sheet with a little cornmeal below. Cover again and let sit for 40 minutes.
Remove wrap and make three small slices about 1/2 deep. Cook for about 30-40 minutes, until completely golden and dark brown, but not burned.