Cornmeal Honey Bread, page 148, July 19, 2015 (Happy Birthday, Dad)

Mom will be leaving and headed back home later today, so I am making this loaf for her to take when she goes.  I went through the cookbook and gave her several options, but this is the one she chose. It can also be done using the Delay timer and we have plans to do some running around today, so that is a bonus.

Into the bread machine pan go:  1 1/8 cups water, 1 1/2 tablespoons unsalted butter; cut into pieces, 3 tablespoons honey, 1 teaspoon salt, 2 2/3 cups bread flour, 1/3 cup yellow cornmeal (the author recommends using stone-ground cornmeal.  I used what I had on hand.), 1/3 cup buttermilk powder, 1 tablespoon plus 1 teaspoon gluten and 1 3/4 teaspoons SAF yeast.  I am using the basic and dark crust settings on the machine, in addition to the delay timer.

When we were out and about, I did something wacky to my back and am finding it difficult to move, so we decided to come back home and relax.  I cancelled the delay timer and set the machine to start immediately.

As it is baking, it smells lovely.

IMG_4341 This loaf baked up to a beautiful golden brown, studded with dots of cornmeal.  When I removed it from the pan, there was a bit of the bread stuck behind on the bread machine paddle, so I tried a tiny taste and the sweetness of the honey blended so nicely with with tang of the buttermilk.  I will ask mom for more detail when she tries a while slice or two at home.

This isn’t the first time I have had bread stuck to the paddle,  or the paddle stuck inside my loaf.  This isn’t a huge problem, just a slight annoyance.  I went online and did some research.  I found a few suggestions if this is bothersome.  First, you can use a paper towel to smear a small amount of shortening onto the blade before baking each loaf.  The other recommendation was to wait until the final rise begins and take the dough ball out of the machine.  Remove the paddle from the machine and replace the dough ball.  Let the final rising and baking continue.  I will try the shortening trick with the next loaf I bake.

20150721_115757I heard from mom, she sent me this picture for sharing.  She said, “Very nice!  Good texture.  Just enough corn meal to make it slightly chewy.  Toasted with honey.”

I spoke to her again, later this afternoon and she had made a toasted cheese sandwich for lunch on some of the bread and really liked that, too.


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