![]() I haven’t been eating much bread or corn lately due to my self-imposed dietary restrictions, but I really wanted to make this for a special someone in my life who loves corn bread and hadn’t tasted this delicious version. When I realized that our Summer Fest group would be talking about corn this week, I decided to revisit this bread. Yes, it takes a bit of planning, but it’s worth it. Reinhart’s method of soaking coarse ground cornmeal in buttermilk overnight before making the bread. The texture was unlike any corn bread I had ever experienced, thanks to Mr. ![]() It was a fantastic bread – rich and sweet and moist with sweet corn bursts and bits of salty bacon. I first made and fell in love with this corn bread two summers ago when I was diligently working my way through Peter Reinhart’s book for The Bread Baker’s Apprentice Challenge. ![]()
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