Read on for a discussion of how to roll things into stored dough. It works the same whether you’re rolling in dried fruit, nuts, or even herbs…
Before I launch into our Thanksgiving Cranberry Corn Bread, Zoe and I want to thank everyone who posted their bread stories into our blog this past week. Hearing other people’s stories about their bread has been the best part of doing this website. Kelly (see the post from 11/11) is the first winner of the signed book. Kelly does not use her bread machine and loves giving bread away. Bravo. Beth, who posted on 11/14, is the 2nd winner– a working mom with an active blog of her own. We’ll be in touch with both of you.
This week’s bread is a yeasted corn bread adapted for American Thanksgiving but based on the Portuguese Broa style (page 82 in the book). It’s basically our regular Master Recipe, but with 1 1/2 cups of all-purpose flour taken out and replaced with an equal amount of cornmeal.
More in The New Artisan Bread in Five Minutes a Day, and our other books.