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Corn flour

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Mr Maj6th

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Nov 10, 2011, 9:18:28 PM11/10/11
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I have an unused 10# bag of organic stone-ground corn I bought from a
miller, any suggestions on a luscious bread recipe to use this in?

Maj6th

Salmon Egg

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Nov 11, 2011, 3:52:18 PM11/11/11
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In article <hb1pb75jqa3hhjq7s...@4ax.com>,
Sprinkle in on a pizza stone when making pizza.

--

Sam

Conservatives are against Darwinism but for natural selection.
Liberals are for Darwinism but totally against any selection.

Mr Maj6th

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Nov 11, 2011, 3:56:12 PM11/11/11
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On Fri, 11 Nov 2011 12:52:18 -0800, Salmon Egg
<Salm...@sbcglobal.net> wrote:

>In article <hb1pb75jqa3hhjq7s...@4ax.com>,
> Mr Maj6th <maj...@dslextreme.com> wrote:
>
>> I have an unused 10# bag of organic stone-ground corn I bought from a
>> miller, any suggestions on a luscious bread recipe to use this in?
>>
>> Maj6th
>
>Sprinkle in on a pizza stone when making pizza.

That would be corn meal, I have corn flour. I am looking for a
recipe; such as Costa Rican Empanadas.

Maj6th

graham

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Nov 11, 2011, 6:53:49 PM11/11/11
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"Mr Maj6th" <maj...@dslextreme.com> wrote in message
news:rr2rb75h3r57vgd10...@4ax.com...
Google Portuguese bread/cornbread.


Mr Maj6th

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Nov 11, 2011, 9:37:00 PM11/11/11
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Thanks, it's in the oven now. I will let you know what I think!

Maj6th

Mr Maj6th

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Nov 12, 2011, 2:38:09 PM11/12/11
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On Fri, 11 Nov 2011 16:53:49 -0700, "graham" <g.st...@shaw.ca> wrote:

>
http://www.barefootkitchenwitch.com/the_barefoot_kitchen_witc/2009/10/broa-portuguese-corn-bread.html
I made this last night, it is ok but didn't knock my socks off;
probably won't make it again.

I would suggest a lower temperature, 475 seemed to be too hot. I
don't understand the function of the cornstarch, I have never ran into
that before, but at least I found a way to use my corn flour. I will
definitely try other Broa recipes; Thanks for the link.

Maj6th

graham

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Nov 12, 2011, 3:00:17 PM11/12/11
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"Mr Maj6th" <maj...@dslextreme.com> wrote in message
news:0eitb7dju1naa0ht0...@4ax.com...
Try this one:
http://artisanbreadbaking.com/bread/portuguese_corn/


Mr Maj6th

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Nov 12, 2011, 8:46:45 PM11/12/11
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Thanks but although I like the taste of corn I don't like the texture
of cornmeal; it is to coarse for my palette. It probably comes of
living in the south for four years and getting grits with every meal.

I did find a Costa Rican empanada that uses primarily corn flour.

Thanks

Maj6th
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