Rustic Oatmeal Cornbread Food

CHEF JOHN'S RUSTIC ITALIAN CORN BREAD

Steps:

• Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.
• Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
• Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
• Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
• Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
• Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
• Cut a 1/2-inch deep slash down the center of the loaf.
• Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.

SOUTHERN CORNBREAD

Steps:

• Preheat the oven to 375°F.
• Liberally grease a 10-inch cast iron skillet and let it preheat in the oven for about 10 minutes while preparing the cornbread batter.
• Mix soda, baking powder, salt and sugar with cornmeal.
• Add buttermilk, eggs, and melted butter and mix well.
• Pour into the hot skillet and bake until golden brown, about 20 minutes.

RUSTIC OATMEAL CORNBREAD

Steps:

• Preheat oven to 450 degrees.
• Mix together dry ingredients.
• Stir in beaten eggs, butter, & milk.
• Add enough additional butter or oil to cover the bottom of a 9 or 10 inch cast iron skillet and place pan in hot oven.
• When the pan is very hot, remove from the oven & pour the cornbread batter into the skillet.
• Return to oven & bake approximately 15 minutes until browned.
• Cut into wedges to serve.

HAZELNUT-RAISIN CORN BREAD

Steps:

• Place the raisins in a small bowl; add boiling water. Cover and let stand for 10 minutes; drain. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; add to creamed mixture. Stir in the corn, nuts and raisins., Pour into two greased 8x4-in. loaf pans. Bake 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

SOUTHERN CORNBREAD

Steps:

• Preheat oven to 375 degrees.
• Spray 9x9-inch baking pan with Bakers' Joy or grease and flour.
• In large bowl, add all dry ingredients and mix well.
• Add liquid ingredients and stir by hand just enough to mix; do not over-mix.
• Pour into prepared pan.
• Bake 20-25 minutes or until top is lightly browned.
• Cut into nine 3-inch squares.
• Variation: Substitute non-fat buttermilk for the skim milk and add 1/2 tsp. baking soda.

RUSTIC OATMEAL SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in oats and blueberries. In another bowl, whisk yogurt and 1 tablespoon milk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each into a 7-in. circle. Cut each into eight wedges. Place wedges on a baking sheet coated with cooking spray. Brush tops with remaining milk. Sprinkle with coarse sugar., Bake 13-15 minutes or until golden brown. Serve warm.

EFFORTLESS RUSTIC BREAD

Steps:

• Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
• Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
• Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.

RUSTIC OAT BRAN BREAD

Steps:

• In a large bowl, combine 1 cup flour, oat bran, yeast and salt. In a small saucepan, heat water and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 30 minutes., Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf. Place on a baking sheet coated with cooking spray and sprinkled with cornmeal. Cover and let rise until nearly doubled, about 30 minutes. With a sharp knife, make three diagonal slashes across top of loaf., Bake at 400° for 20-25 minutes or until golden brown. Remove from baking sheet to wire rack to cool.