|Peter Reinhart's Artisan Breads Every Day|
|by Peter Reinhart|
Renowned baking instructor Peter Reinhart distills his professional techniques down to the basics, delivering artisan bread formulas that require ...
21 - 30 of 48 for corn bread cake
Mix cake and cornbread batters ... pans. Bake at 350 degrees 30 to 35 minutes or until cornbread springs back when lightly touched. Makes about 32 servings.
Combine all ingredients in a large mixing bowl. Beat 2 minutes at medium speed. Pour into 2 or 3 greased and floured loaf pans, filling each no more ...
Crumble yeast into ... sheet, dust with corn meal. Cut dough ... test for doneness, tap bottom of loaf. Will sound hollow when done. Let cool on wire rack.
Follow package directions then combine both in 8 - 9 inch square pan. Follow directions on package for baking. The result is a much smoother, less ...
Prepare mixes separately ... Pour into a greased and floured 9 x 9 pan. Bake until golden brown. Serve warm with honey butter. Cornbread as fluffy as cake!
Stir cold water into corn meal. Add to ... Grease surface; let rise until double in bulk. Bake in moderate oven (375 degrees) about 1 hour. Makes 3 loaves.
Mix cake by directions. Add rest of the ingredients and pour into two 9x12 inch cake pans. Bake at 350 degrees for 20-25 minutes or until center bounces back.
Heat milk to lukewarm. Crumble yeast into 1/2 cup of milk and stir until yeast is dissolved. Add 1 teaspoon sugar and let stand 5 minutes. Now add to ...
Soften yeast in ... again. Shape into loaves, place in pan and let rise until it has almost doubled in bulk. Bake as for standard white bread. Makes 2 loaves.
Prepare corn muffin mix exactly ... you prepare the cake mix exactly as ... Serve with Honey Butter. Keep leftovers refrigerated to use in a week. Serves 8.
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