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What can I use to replace cornmeal in a bread recipe ?

I tried today to substitute the cornmeal for additional flour, as was suggested by some of the posters. The result was simply stunning. Lots of rise, which the "cornmeal" recipe did not have and the taste is perfect. For anyone wanting to try it, loose the cornmeal and up the flour to 4 cups. I attached a photo of batch # 1, I just took batch # 2 out of the oven. Beautiful.
Thanks again for the "flour substitute" suggestion.

Nov 12, 2011
webhammer in Home Cooking

What can I use to replace cornmeal in a bread recipe ?

Thanks guys, that gives me some ideas to play with. And yes, it is Anadama Bread. I guess I forgot to mention it. Nice stuff. I will be experimenting this coming weekend and let you know how it goes.

Nov 07, 2011
webhammer in Home Cooking

What can I use to replace cornmeal in a bread recipe ?

Thanks to everybody for chiming in.

Here is the recipe:

Ingredients:

1/4 cup warm water, 95 to 110 degrees F
2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast
3/4 cup boiling water
3 Tbsp butter
1/2 cup yellow cornmeal
1/4 cup molasses
1 Tbsp sugar
2 tsp salt
3-1/2 cups bread flour, about
Preparation:

In small bowl, add 1/4 cup warm water and yeast. Stir until the yeast is dissolved and set aside. In small saucepan, bring 3/4 cup water to a boil. In large bowl, pour in boiling water. Add butter, cornmeal, molasses, sugar, and salt. Mix until the butter is complete melted. Allow to cool until warm. Mix in yeast solution. Begin mixing in flour, one cup at a time, until the dough is too thick to mix. Turn out on floured board and knead the dough, adding flour as necessary, until the dough is smooth, not sticky.

Put dough in buttered bowl and turn so that the topside of the dough is buttered. Cover and let rise until double in size, about an hour. Punch down dough. Turn out on floured board and knead dough for about 3 minutes. Roll dough into a large rectangle and roll it up to form a bread loaf. Pinch seams and tuck under ends. Preheat oven 375 degrees F. Butter one bread pan. Sprinkle a thin layer of cornmeal on the pan and place loaf in pan. Cover and let rise until double in size or for about 30 minutes.

To make the bread top shiny, beat 1 egg white in a dish. Brush egg white onto top of bread. Using a sharp knife, make two or three slashes across the top of the loaf to prevent the crust from cracking. Bake bread at 375 degrees F for about 45 minutes or until the bread is a lovely dark brown. Remove bread from pan and let cool on a rack.

I am using the bread maker to knead the dough and then take it from there and bake it on my baking stone. I really like the heaviness of these rolls/bread, very European. It also works great with raisins added. The only thing, as stated before is the flavour of the cornmeal. I have been using a fine yellow cornmeal. If I could find a substitute, that would make this a fantastic choice for everyday lunch rolls.

Can't wait to see what you guys will suggest. It is appreciated. Thanks.

Nov 06, 2011
webhammer in Home Cooking

What can I use to replace cornmeal in a bread recipe ?

I have been making the recipe the way it calls for and it is a great recipe for both rolls and bread. It's just the cornmeal that we don't like. I will try substituting with flour and see what happens. I will also try and find the fine white cornmeal you suggested and give it a whirl. The recipe as is equals a 9 out of 10 - I would like to bring it up to 10/10 in our books. Thanks.

Nov 06, 2011
webhammer in Home Cooking

What can I use to replace cornmeal in a bread recipe ?

I have found a great bread/rolls recipe that calls for a half cup of cornmeal. Unlike some other posters, I have no problem finding cornmeal, but we don't like the taste of the cornmeal, so we are looking for something that we substitute the cornmeal with, without affecting the rise of the dough. Anybody have any ideas ?

Nov 06, 2011
webhammer in Home Cooking

Pizza Stone Corn Meal Question

Something you might want to try to transfer your pizza onto the hot baking stone is this:
Spread your dough out as you normally would to the point that you are ready to top it. Now, place it directly onto the heated baking stone and leave it in the over for one minute and take it back out. The dough is now a lot easier to handle and slides very easily back from whatever you prepare it on onto the baking stone without being flimsy. This tip was included with the baking stone I bought and it works like a charm. No cornmeal, flour or parchment paper needed. Give it a try...

Nov 06, 2011
webhammer in Home Cooking