Corn Bread: Breakfast in a slice.
This is recipe #10 (1/4 of the way there! [almost]) in The Bread Baker’s Apprentice Challenge.
By now we know the drill: look up the recipe, translate the ounce weights to grams for better accuracy and get all our ingredients set up for the Mis en Place. So let’s get this show going.
Wait!! Before we get going, there’s the overnight soak we need to attend to. So our coarse (palenta style) cornmeal gets a bath of buttermilk and left on the counter until next day. Straight forward to not need photos, right? Good, cause I didn’t get any.
So one full sleep later…
The ubiquitous Mis en Place. Althought there are a fair number of ingredients here, the process is really simple.
WAIT!! Hold on, we’re already ahead of ourselves. A step we did before getting all the ingredients ready and measured was to cook up our bacon, about 15-20 at 375ºF on a parchment covered baking sheet. Book says use two, but there was plenty of spare space on one sheet. I even used 10 ounces of bacon to not leave one lonely slice in the package (and get in deep doodoo for it too)
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