Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Plain low-fat yogurt |
| ¼ cup | Milk |
| 1 tablespoon | Butter or margarine |
| ¾ teaspoon | Salt |
| 1¾ cup | Bread flour |
| ⅓ cup | Cornmeal |
| 2 teaspoons | Sugar |
| 1½ teaspoon | FLEISCHMANN'S Bread Machine Yeast |
| ⅔ cup | Plain low-fat yogurt |
| ⅓ cup | Milk |
| 1 tablespoon | Butter or margarine |
| 1 teaspoon | Salt |
| 2¾ cup | Bread flour |
| ½ cup | Cornmeal |
| 1 tablespoon | Sugar |
| 2 teaspoons | FLEISCHMANN'S Bread Machine Yeast |
FOR 1-POUND LOAF
FOR 1½-POUND LOAF
Here's the yeast-raised cornbread I found at the Fleischmann site:
Yogurt is the secret ingredient that gives the tang reminiscent of sourdough. Serve with a hearty taco salad or a zesty bowl of chili.
Add ingredients to bread machine pan in the order suggested by manufacturer, adding the yogurt with the milk. (Yogurts vary in moisture content. If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Adjusting Dough Consistency tip below.) Recommended cycle: Basic/white bread cycle; medium/normal color setting.
Nutrition information per serving (1/12 of 1 ½-lb. recipe): calories 158; total fat 2 g; saturated fat 1 g; cholesterol 4 mg; sodium 220 mg; total carbohydrate 29 g; dietary fiber 1 g; protein 5 g.
Note: I didn't find this "tangy" or reminiscent of sourdough. It was a nice bread, not quite as "corny" as I had in mind, but worth making again. It makes KILLER toast. Be sure to cool for half an hour before slicing.
Posted to FOODWINE Digest by Chris Carlisle <carlisle@...> on Jan 21, 1998