02 October 2011

Corn bread and a Kitchen Aid...

So, yesterday, whilst making GF bread for the man, I killed not one, but TWO el cheapo hand mixers.  Yes, that's right.  KILLED 'EM.  (Only one of them was brand new though, and that one I was able to salvage to give away, but the other one?  Had to actually throw it out, it had dough in the MOTOR. O_o)

Covered in dough, LITERALLY from head to toe, I sent the man some pics and attached a message: "if you want to continue eating GF bread, you head on over to Costco and get the KitchenAid mixer that is on sale."


Regular $379, down to $289.  The 575watt motor... hubba hubba.  This Empire Red mixin' machine is HUGE, and oh does it ever work well!

My Empire Red Kitchen Aid 575W Stand Mixer

BTW, the bread I made yesterday turned out okay (millet bread), but I don't know if it fell hugely because of the mixer debacle or what....

So, today, of COURSE I gotta give it a go.  I decided to try this recipe I've used but make some substitutions, and WHOA MAMA... it is SO good!

Corn bread - YUM!

Corn Bread

2 1/2 c corn flour
1/2 c cornstarch
1/2 c tapioca starch
1 tbsp guar gum
2/3 c dry milk powder
1 1/2 tsp salt

2 1/2 tbsp sugar
2 1/4 tsp yeast
1/2 c warm water

1/4 c melted butter
1 c warm water
1 tsp apple cider vinegar (although any vinegar would probably work)

3 eggs (preferably at room temperature, or close to)

Combine the corn flour, cornstarch, tapioca starch, guar gum, dry milk powder and salt in a mixing bowl.  Mix well.

In a small bowl, combine your sugar, yeast and first lot of warm water - stir to dissolve and let sit in a warm spot for 10 min or so until it gets all bubbly.

In another bowl, combine your butter, the second lot of warm water, and the vinegar.  Add wet to dry, and then add the eggs, 1 at a time while mixing.  Once thoroughly combined, add the yeast mix.  Beat for 2 minutes on high (or about 3 or 4 on a KitchenAid ;) ).

Cover with plastic wrap (I spray with cooking spray first) and a towel, and let rise until doubled (your time will vary).

After the first rise, beat again for 3 minutes (high).

Grease a large loaf pan, and fill the pan about 2/3 high.  Any extra dough, bake in muffin tins.

Put on a cookie sheet (in case of bubble-over) in your oven with the light on, and let rise until just over the top of the pan.  (again, your time will vary, it took mine about 45 min or so.)

Once finished rising, turn your oven to 350 degrees F (do NOT take it out of the oven), and bake it for 30 - 40 minutes.  After the first 10 minutes of baking, cover your loaf with foil, so the top doesn't get burnt.

*** This bread is VERY batter-y, almost cake-like.  Do NOT be alarmed, it rises beautifully, and tastes SCRUMPTIOUS! ***

For those of you NEW to GF (gluten free) baking, corn flour is NOT corn meal, nor is it corn starch.  I get mine at Save-on Foods in the bulk section, for those of you in BC and Alberta. ;)

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