Sourdough Corn Bread
Source of Recipe
Aunt Saunny
1/2 cup plain low-fat yogurt 2/3 cup
1/4 cup milk 1/3 cup
1 tablespoon butter or margarine 1 tablespoon
3/4 teaspoon salt 1 teaspoon
1 3/4 cups bread flour 2 3/4 cups
1/3 cup cornmeal 1/2 cup
2 teaspoons sugar 1 tablespoon
1 1/2 teaspoons bread machine yeast 2 teaspoons
Add ingredients to the bread machine pan in the order suggested by the
manufacturer, adding the yogurt with the milk. (Yogurts vary in
moisture content. If dough is too dry of 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.
Tip: Checking Dough Consistency:
Check dough after 5 minutes mixing; if should form a soft, smooth ball
around the blade. If dough is too stiff or dry, add additional liquid,
1 teaspoon at a time, until dough is of the right consistency. If dough
is too soft of sticky, add additional bread flour, 1 teaspoon at a
time.
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