Sunday Breads: Sweet Raisin Cornbread

Well after a bit of a hiatus - I'm back with another weekly bread.

I'm starting with a crossover bread (my term) - a fusion between a cornbread and a sweet raisin bread. The bread had that distinctive cornmeal taste which combined perfectly with the yeasty raisin bread. The end result was a cornmeal-y, flavourful, light, yeasty bread which was was so different from the typical compact, dense dough of a cornbread.  I thought the cornmeal would have given the bread additional density so I wouldn't have to use a loaf pan for baking.  

Sweet Raisin Cornbread ©OliveandRuby.com

Prior to the first and second de-gassing, the results looked very promising and the dough kept the nice boule shape that I was aiming for. Then I put it in the oven, and the dough travelled to both sides of the baking sheet, once it started baking. Arghhh!!!! 

Sweet Raisin Cornbread ©OliveandRuby.co

In hindsight, I should have known better by the softness of the dough. If I had baked the bread in a loaf pan, the dough would have been supported by the walls of the pan, and been free to rise nice and tall. I decided to still post less than perfect version of it, because the bread met all of my taste expectations, regardless of the presentation. The addition of the corn to the flour gave the yeasty bread a more rustic look and feel, while the raisins and sugar gave the loaf a nice hit of sweetness.

Sweet Raisin Cornbread ©OliveandRuby.com

I’ll be making this bread again, but this time, I'm gonna use some loaf pans.

Sunday Breads: Sweet Raisin Cornbread

yield: 8 Servings  prep time: 140 minute(s)
cook time: 40 minute(s)  total time: 180 minute(s)

Ingredients

1 cup
Cornmeal
1⁄2 cup
Water
3 cups
Flour
2 teaspoons
Yeast
3 tablespoons
Sugar
1 cup
Milk
1 1⁄2 teaspoon
Salt
1 pinch
Saffron
2 tablespoons
Butter
2 cups
Raisins
1  
Egg Yolk
1 teaspoon
Water
1 pinch
Salt
2 pinches
Sugar

Instructions

1. Mix the corn meal and the water together in a small bowl and allow to soak for half an hour. Grease 2 loaf pans and set aside

2. Pour the flour in a bowl and combine with the yeast, sugar, salt, and saffron. Make a well in the middle and pour in the corn meal soaker, remaining milk, and butter. Stir until well blended.

3. Place dough onto floured surface, and in the raisins and continue kneading until the dough is smooth and satiny. Then put dough back into a clean, oiled bowl, cover with plastic wrap, and allow the dough to rise until it has doubled in size, roughly 90 minutes.

4. Remove the dough from the bowl and gently degas it, then shape into the desired shape. Separate dough into two then put in loaf pans, and cover the dough with plastic wrap and allow it to rise until doubled in size again, roughly 45 minutes to 1 hour.

5. While it is rising again, preheat the oven to 425. When it has doubled in size, glaze the loaves with egg wash made from the egg yolk, water, salt, and sugar. Score the loaf so that it doesn't tear in the oven, and then place it into the preheated oven.

6. After 5 minutes, reduce the oven temperature to 350 degrees. After 15 minutes rotate the loaf so that it bakes evenly, and then bake it until it is done. You'll know it is done when it is nice and brown, sounds hollow when tapped on. In my oven this took around 30 to 40 minutes.

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