Utilizing Cornmeal In Your Baking

Posted on April 11th, 2011 by Bread making machines in Bread Making Resources

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Yellow cornmeal comes in a variety of grinds, from fine to coarse, in addition it makes delicious yeasted corn breads. Degerminated cornmeal has had the germ removed in favor of an extended shelf life. Masa harina is finely ground cornmeal prepared from lime treated hominy. For the best flavor, search out freshly stone ground corn meals. Polenta is considered a coarse grind of cornmeal.

cornmeal - bread making machines
Creative Commons License photo credit: Katie Loughlin

Baked goods made with cornmeal are crumbly in texture as well as a tad grainy, with a characteristic pale yellow color. Because cornmeal is unique in flavor and texture, there is no substitute for it. Use a small ratio (One to two cups of cornmeal to four to five cups of wheat flour) to generate light textured breads. Cornmeal's mild flavor combines well with all other grains and is great seasoned with chiles. Blue cornmeal may be substituted for yellow cornmeal in breads.

Be sure and check our lisintgd for Bread Making Machines.  Bread making machines make baking bread for your family on a daily basis simple.

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  5. Barley, One of the Oldest Cultivated Grains

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