Chili Corn Bread
From WikiNebea
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Chili Corn Bread is best served warm, with Hot Garlic Spread.
This recipe is adapted from one for Broa, a traditional Portugese corn bread, as found in "Ultimate Bread" by Eric Treuille & Ursula Ferrigno (ISBN 0-7894-3513-6).
Ingredients
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- 1 packet dry yeast (1/4 oz or 2 tsp)
- 1/2 cup lukewarm milk
- 3/4 cup water
- 3/4 cup + 2 Tbsp yellow cornmeal
- 2 cups unbleached bread flour
- 1 1/2 tsp salt
- 1 Tbsp olive oil
- 1/2 tsp each cayenne pepper and whole cumin seeds
- sub: 1/2 tsp cayenne + 1/4 tsp ground cumin OR
- sub: 1 tsp chili powder (reduce salt to 1 tsp)
Step 1
Add the milk to a non-metal bowl. Sprinkle the yeast on top and let soak. Add the cornmeal, flour, salt, and seasonings in a large bowl and mix well. After the yeast has soaked for 5 minutes, add 1/2 cup of the water and stir with a non-metal spoon to dissolve.
Step 2
Clear a hollow in the middle of the flour blend and add the liquid mix and oil. Work around the edge of the bowl, pulling the flour into the liquid until it is thoroughly blended. Add the remaining water a little at a time if necessary - dough should not break into clumps but should not have a sticky wet surface either.
Step 3
Lightly coat work surface and hands with flour, and turn the dough out of the bowl. Knead the dough by pushing it away with the heel of one hand while rotating it towards you with the other. If it gets too sticky, fold in half so you are working with the floured side. Knead until smooth and elastic (5-10 minutes).
Step 4
Clean and dry the bowl, put the dough back in it, and cover with a towel. Let dough rise until it has doubled in size, about 1 1/2 hours. Deflate dough by pressing the knuckles of your fist 2/3 of the way into the dough. Let dough rest 5-10 minutes.
Step 5
Pull the edges of the dough away from the sides of the bowl and loose from the bottom into a rough ball. Sprinkle a little flour into the bowl around the dough. Shake the bowl in a circle so the dough rolls around in the opposite direction; continue until dough is smooth (3-5 minutes), adding small amounts of flour as needed if dough sticks to the bowl. Pinch the top edges together to make a seam in the center. Flip the dough over onto a baking sheet dusted with corn meal, flattening it down if it is taller than it is wide. Cover with a towel and let rise until doubled in size, about 1 hour. (Begin preheating the oven to 400 F after about 45 minutes.)
Step 6
Dust the dough with cornmeal. Bake for 45 minutes - finished bread should be sound hollow and feel bouncy when tapped on the bottom. Cool on a wire rack.
