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Sweet-and-corn-bread-13-Jan-08

Page history last edited by PBworks 16 years, 3 months ago

Sweet Rolls & Cornbread

13 Jan 08

Well, I'm still obsessed with mixing my new-found passion for baking with the good old US Army recipes - I've been driven to try a couple of more baking recipes.

I tried a batch of sorta-cinnamon buns, based on this recipe, with a few subs (pumpkin spice recipe rather than straight cinnamon, dried cherries instead of raisins). Here's the Bakers' Percentage Formulary:

Flour		100
Water	38
Eggs		19
Sugar		18
Shortening		15
Instant yeast		5
Milk powder		3
Salt		2
TOTAL		200

I made a 750 g batch, and made 12 rolls out of the batch. Wondering how to shape this sweet dough? My fave CD has something on that, too!

I made the dough, proofed it overnight, formed it, cut the rolls....

then proofed them again...

before baking in a 375 degree oven for ~21 minutes, and voila!

My baking diary notes include: "darker than I thought", "fluffy, tender crumb (like hot cross buns", and "not very sweet (maybe try Splenda next time?)". Still, it was a nice, soft-bready consistency, so I would try it again.

This weekend, I tried adopting this recipe to make some cornbread (actually, corn muffins). Here's the formula for this one:

Flour	100
Cornmeal	129
Water	214
Eggs	43
Shortening or oil *	43
Milk powder	21
Sugar **	13
Baking powder	9
Salt	3
TOTAL	575

* - I used canola oil here.

** - On a whim, I used Splenda instead of sugar.

Mix the dry, mix the wet, mix wet into dry, pour & bake at 425 degrees for ~30 minutes. Instead of doing one pan, I made 24 mini-muffins in my silicone form. The results?

I was worried about having a pretty loose batter, but they ended up very nicely. Nice consistency, nice crumb, but just a bit too sweet for my cornbread taste. Next time, I'm going to try cutting the sugar by half. Otherwise, I'm OK with the result.