Sourdough Corn Bread
by Tony van Roon
1 pound loaf Ingredients 1 1/2 pound loaf
--------------------------------------------------------------------------------
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.
