The loaf I made today is a great colour and dh *loves* the flavour)

It didn't rise much and is fairly dense, but I didn't really hope for a good
rise since it was half corn and half bread flour . BUT he says the flavour
is even better than the one we bought from the baker which started me off on
this experiment! Needless to say, I am very pleased)

I have gluten on order and when it arrives, I will try it out in the same
recipe. If anyone can tell me the quantity of gluten to use with x grams
of *** I would be very grateful!

Many thanks to EVERYONE who joined this thread with suggestions and advice,
I am very grateful and have saved the recipes which I hope to work through
in the future)

Thank you all once again)

Best

O


--
http://www.helpforheroes.org.uk/shop/

On 15/10/2014 1:08 PM, Ophelia wrote:
> The loaf I made today is a great colour and dh *loves* the flavour)
>
> It didn't rise much and is fairly dense, but I didn't really hope for a
> good
> rise since it was half corn and half bread flour . BUT he says the flavour
> is even better than the one we bought from the baker which started me
> off on
> this experiment! Needless to say, I am very pleased)
>
> I have gluten on order and when it arrives, I will try it out in the same
> recipe. If anyone can tell me the quantity of gluten to use with x grams
> of *** I would be very grateful!
>
> Many thanks to EVERYONE who joined this thread with suggestions and advice,
> I am very grateful and have saved the recipes which I hope to work through
> in the future)
>
> Thank you all once again)
>
> Best
>
> O
>
>
I don't think I would add any more than to take the bread flour up to
extra-strong bread flour. So that would be about 2g gluten per 100g of
bread flour.
Graham

"graham" > wrote in message
...
> On 15/10/2014 1:08 PM, Ophelia wrote:
>> The loaf I made today is a great colour and dh *loves* the flavour)
>>
>> It didn't rise much and is fairly dense, but I didn't really hope for a
>> good
>> rise since it was half corn and half bread flour . BUT he says the
>> flavour
>> is even better than the one we bought from the baker which started me
>> off on
>> this experiment! Needless to say, I am very pleased)
>>
>> I have gluten on order and when it arrives, I will try it out in the same
>> recipe. If anyone can tell me the quantity of gluten to use with x grams
>> of *** I would be very grateful!
>>
>> Many thanks to EVERYONE who joined this thread with suggestions and
>> advice,
>> I am very grateful and have saved the recipes which I hope to work
>> through
>> in the future)
>>
>> Thank you all once again)
>>
>> Best
>>
>> O
>>
>>
> I don't think I would add any more than to take the bread flour up to
> extra-strong bread flour. So that would be about 2g gluten per 100g of
> bread flour.

What about the corn? That is what I am trying to cover.

--
http://www.helpforheroes.org.uk/shop/

On 15/10/2014 1:29 PM, Ophelia wrote:
>
>
> "graham" > wrote in message
> ...
>> On 15/10/2014 1:08 PM, Ophelia wrote:
>>> The loaf I made today is a great colour and dh *loves* the flavour)
>>>
>>> It didn't rise much and is fairly dense, but I didn't really hope for a
>>> good
>>> rise since it was half corn and half bread flour . BUT he says the
>>> flavour
>>> is even better than the one we bought from the baker which started me
>>> off on
>>> this experiment! Needless to say, I am very pleased)
>>>
>>> I have gluten on order and when it arrives, I will try it out in the
>>> same
>>> recipe. If anyone can tell me the quantity of gluten to use with x
>>> grams
>>> of *** I would be very grateful!
>>>
>>> Many thanks to EVERYONE who joined this thread with suggestions and
>>> advice,
>>> I am very grateful and have saved the recipes which I hope to work
>>> through
>>> in the future)
>>>
>>> Thank you all once again)
>>>
>>> Best
>>>
>>> O
>>>
>>>
>> I don't think I would add any more than to take the bread flour up to
>> extra-strong bread flour. So that would be about 2g gluten per 100g of
>> bread flour.
>
> What about the corn? That is what I am trying to cover.
>
I'm not sure if adding gluten to the corn meal would help. However, it
might be worth adding 12grams per hundred as a trial.
Graham

"graham" > wrote in message
...
> On 15/10/2014 1:29 PM, Ophelia wrote:
>>
>>
>> "graham" > wrote in message
>> ...
>>> On 15/10/2014 1:08 PM, Ophelia wrote:
>>>> The loaf I made today is a great colour and dh *loves* the flavour)
>>>>
>>>> It didn't rise much and is fairly dense, but I didn't really hope for a
>>>> good
>>>> rise since it was half corn and half bread flour . BUT he says the
>>>> flavour
>>>> is even better than the one we bought from the baker which started me
>>>> off on
>>>> this experiment! Needless to say, I am very pleased)
>>>>
>>>> I have gluten on order and when it arrives, I will try it out in the
>>>> same
>>>> recipe. If anyone can tell me the quantity of gluten to use with x
>>>> grams
>>>> of *** I would be very grateful!
>>>>
>>>> Many thanks to EVERYONE who joined this thread with suggestions and
>>>> advice,
>>>> I am very grateful and have saved the recipes which I hope to work
>>>> through
>>>> in the future)
>>>>
>>>> Thank you all once again)
>>>>
>>>> Best
>>>>
>>>> O
>>>>
>>>>
>>> I don't think I would add any more than to take the bread flour up to
>>> extra-strong bread flour. So that would be about 2g gluten per 100g of
>>> bread flour.
>>
>> What about the corn? That is what I am trying to cover.
>>
> I'm not sure if adding gluten to the corn meal would help. However, it
> might be worth adding 12grams per hundred as a trial.

Thanks, Graham It will be worth trying

--
http://www.helpforheroes.org.uk/shop/

On 10/15/2014 3:08 PM, Ophelia wrote:
> The loaf I made today is a great colour and dh *loves* the flavour)
>
> It didn't rise much and is fairly dense, but I didn't really hope for a
> good
> rise since it was half corn and half bread flour . BUT he says the flavour
> is even better than the one we bought from the baker which started me
> off on
> this experiment! Needless to say, I am very pleased)
>
> I have gluten on order and when it arrives, I will try it out in the same
> recipe. If anyone can tell me the quantity of gluten to use with x grams
> of *** I would be very grateful!
>
> Many thanks to EVERYONE who joined this thread with suggestions and advice,
> I am very grateful and have saved the recipes which I hope to work through
> in the future)
>
> Thank you all once again)
>
> Best
>
> O
>
>
Success stories are always good to hear. I'm glad it turned out well.

Jill

On 10/15/14, 3:08 PM, Ophelia wrote:
> The loaf I made today is a great colour and dh *loves* the flavour)
>
> It didn't rise much and is fairly dense, but I didn't really hope for a
> good
> rise since it was half corn and half bread flour . BUT he says the flavour
> is even better than the one we bought from the baker which started me
> off on
> this experiment! Needless to say, I am very pleased)

Congratulations! But which recipe was this first effort?

Tnx -- Larry

On 10/15/2014 2:08 PM, Ophelia wrote:
> The loaf I made today is a great colour and dh *loves* the flavour)
>
> It didn't rise much and is fairly dense, but I didn't really hope for a
> good
> rise since it was half corn and half bread flour . BUT he says the flavour
> is even better than the one we bought from the baker which started me
> off on
> this experiment! Needless to say, I am very pleased)
>
> I have gluten on order and when it arrives, I will try it out in the same
> recipe. If anyone can tell me the quantity of gluten to use with x grams
> of *** I would be very grateful!
>
> Many thanks to EVERYONE who joined this thread with suggestions and advice,
> I am very grateful and have saved the recipes which I hope to work through
> in the future)
>
> Thank you all once again)
>
> Best
>
> O
>
>

Glad everything worked out.

--
From somewhere very deep in the heart of Texas

Sounds like way too much flour. Try this.

Big Wheels Cornbread (Revised 10-14-14)

Serving Size : 1
Ingredients:
Amount Measure Ingredient - Preparation Method

I do cornbread like this: Heat up a big cast iron skillet in the oven at 425.When its heated add 1/4 cup oil or bacon grease and let it heat up too. While its heating take a large bowl and mangle together 1 3/4 cups yellow cornmeal, 1/4 cup flour, 1 T baking powder, 1 T sugar, 1 t. salt. Add one beaten egg to enough milk to make it wet, but not too wet..(about like pancake batter..around 2 cup or slightly less) and mix it up good. Make sure the pan and grease are hot, then pour the hot grease into the batter and stir it a little more. Should make a nice sizzling sound. Pour the batter into the skillet and cook till its nice and brown on top. When its done, I like to bang it out on the counter and put it back in the skillet upside down. Turn off he oven and crack the oven door and let it rest about 15 mins. Cut it like a pie and slather up with some real cow butter. You can also substitute a little honey for the sugar. Now some of these Crackers claim it don't need any sugar, but I like it better with a little sweetening in it. Posted to the BBQ List by bigwheel on Sep 29, 1998.

"bigwheel" > wrote in message
...
>
> 'Ophelia[_11_ Wrote:
>> ;1979606']The loaf I made today is a great colour and dh *loves* the
>> flavour)
>>
>> It didn't rise much and is fairly dense, but I didn't really hope for a
>> good
>> rise since it was half corn and half bread flour . BUT he says the
>> flavour
>> is even better than the one we bought from the baker which started me
>> off on
>> this experiment! Needless to say, I am very pleased)
>>
>> I have gluten on order and when it arrives, I will try it out in the
>> same
>> recipe. If anyone can tell me the quantity of gluten to use with x
>> grams
>> of *** I would be very grateful!
>>
>> Many thanks to EVERYONE who joined this thread with suggestions and
>> advice,
>> I am very grateful and have saved the recipes which I hope to work
>> through
>> in the futu))
>>
>> Thank you all once again)
>>
>> Best
>>
>> O
>>
>>
>> --
>> 'Help for Heroes' (http://www.helpforheroes.org.uk/shop/)
>
> Sounds like way too much flour. Try this.
>
> Big Wheels Cornbread (Revised 10-14-14)
>
> Serving Size : 1
> Ingredients:
> Amount Measure Ingredient - Preparation Method
>
> I do cornbread like this: Heat up a big cast iron skillet in the oven at
> 425.When its heated add 1/4 cup oil or bacon grease and let it heat up
> too. While its heating take a large bowl and mangle together 1 3/4 cups
> yellow cornmeal, 1/4 cup flour, 1 T baking powder, 1 T sugar, 1 t. salt.
> Add one beaten egg to enough milk to make it wet, but not too
> wet..(about like pancake batter..around 2 cup or slightly less) and mix
> it up good. Make sure the pan and grease are hot, then pour the hot
> grease into the batter and stir it a little more. Should make a nice
> sizzling sound. Pour the batter into the skillet and cook till its nice
> and brown on top. When its done, I like to bang it out on the counter
> and put it back in the skillet upside down. Turn off he oven and crack
> the oven door and let it rest about 15 mins. Cut it like a pie and
> slather up with some real cow butter. You can also substitute a little
> honey for the sugar. Now some of these Crackers claim it don't need any
> sugar, but I like it better with a little sweetening in it. Posted to
> the BBQ List by bigwheel on Sep 29, 1998.

Mine was a 'yeasted' cornbread.


--
http://www.helpforheroes.org.uk/shop/

"pltrgyst" > wrote in message
...
> On 10/15/14, 3:08 PM, Ophelia wrote:
>> The loaf I made today is a great colour and dh *loves* the flavour)
>>
>> It didn't rise much and is fairly dense, but I didn't really hope for a
>> good
>> rise since it was half corn and half bread flour . BUT he says the
>> flavour
>> is even better than the one we bought from the baker which started me
>> off on
>> this experiment! Needless to say, I am very pleased)
>
> Congratulations! But which recipe was this first effort?
>
> Tnx -- Larry

All along I used my Ciabatta recipe as the base.

I doubt you want to know my first efforts. The bread was good but no taste
of corn. I had used only 100g! It was always pure guesswork.

What I ended up with was:

2 tsps dried yeast
2 tsps sugar
250g fine corn meal
250g strong bread flour
3 tbls oil
300 ml water

It is dense with not much rise, but dh just told me he prefers dense bread
(???) lol
The wholemeal bread I make and which he likes is fairly dense, but not so
much as this one

--
http://www.helpforheroes.org.uk/shop/

"graham" > wrote in message
...
> On 15/10/2014 1:29 PM, Ophelia wrote:
>>
>>
>> "graham" > wrote in message
>> ...
>>> On 15/10/2014 1:08 PM, Ophelia wrote:
>>>> The loaf I made today is a great colour and dh *loves* the flavour)
>>>>
>>>> It didn't rise much and is fairly dense, but I didn't really hope for a
>>>> good
>>>> rise since it was half corn and half bread flour . BUT he says the
>>>> flavour
>>>> is even better than the one we bought from the baker which started me
>>>> off on
>>>> this experiment! Needless to say, I am very pleased)
>>>>
>>>> I have gluten on order and when it arrives, I will try it out in the
>>>> same
>>>> recipe. If anyone can tell me the quantity of gluten to use with x
>>>> grams
>>>> of *** I would be very grateful!
>>>>
>>>> Many thanks to EVERYONE who joined this thread with suggestions and
>>>> advice,
>>>> I am very grateful and have saved the recipes which I hope to work
>>>> through
>>>> in the future)
>>>>
>>>> Thank you all once again)
>>>>
>>>> Best
>>>>
>>>> O
>>>>
>>>>
>>> I don't think I would add any more than to take the bread flour up to
>>> extra-strong bread flour. So that would be about 2g gluten per 100g of
>>> bread flour.
>>
>> What about the corn? That is what I am trying to cover.
>>
> I'm not sure if adding gluten to the corn meal would help. However, it
> might be worth adding 12grams per hundred as a trial.

I will do that. Not sure when my gluten is due to arrived but I will use it
soonest and report back Actually it doesn't seem to matter because dh now
tells me he prefers dense bread! Heh who knew??? After all these years ...
)


--
http://www.helpforheroes.org.uk/shop/

"JohnJohn" > wrote in message
...
> On Thu, 16 Oct 2014 11:19:27 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"graham" > wrote in message
...
>>> On 15/10/2014 1:29 PM, Ophelia wrote:
>>>>
>>>>
>>>> "graham" > wrote in message
>>>> ...
>>>>> On 15/10/2014 1:08 PM, Ophelia wrote:
>>>>>> The loaf I made today is a great colour and dh *loves* the
>>>>>> flavour)
>>>>>>
>>>>>> It didn't rise much and is fairly dense, but I didn't really hope for
>>>>>> a
>>>>>> good
>>>>>> rise since it was half corn and half bread flour . BUT he says the
>>>>>> flavour
>>>>>> is even better than the one we bought from the baker which started me
>>>>>> off on
>>>>>> this experiment! Needless to say, I am very pleased)
>>>>>>
>>>>>> I have gluten on order and when it arrives, I will try it out in the
>>>>>> same
>>>>>> recipe. If anyone can tell me the quantity of gluten to use with x
>>>>>> grams
>>>>>> of *** I would be very grateful!
>>>>>>
>>>>>> Many thanks to EVERYONE who joined this thread with suggestions and
>>>>>> advice,
>>>>>> I am very grateful and have saved the recipes which I hope to work
>>>>>> through
>>>>>> in the future)
>>>>>>
>>>>>> Thank you all once again)
>>>>>>
>>>>>> Best
>>>>>>
>>>>>> O
>>>>>>
>>>>>>
>>>>> I don't think I would add any more than to take the bread flour up to
>>>>> extra-strong bread flour. So that would be about 2g gluten per 100g of
>>>>> bread flour.
>>>>
>>>> What about the corn? That is what I am trying to cover.
>>>>
>>> I'm not sure if adding gluten to the corn meal would help. However, it
>>> might be worth adding 12grams per hundred as a trial.
>>
>>I will do that. Not sure when my gluten is due to arrived but I will use
>>it
>>soonest and report back Actually it doesn't seem to matter because dh
>>now
>>tells me he prefers dense bread! Heh who knew??? After all these years
>>...
>>)
>
> So the question now is how dense you like your husbands

I wouldn't know because my husband is MORE than bright ))

--
http://www.helpforheroes.org.uk/shop/

Never heard of that. Must be some kinda yankee food.

On Thu, 16 Oct 2014 17:40:20 +0100, bigwheel
> wrote:

>
>'Ophelia[_11_ Wrote:
>> ;1979763']"bigwheel" wrote in
>> message
>> ...-
>>
>> 'Ophelia[_11_ Wrote:-
>> ;1979606']The loaf I made today is a great colour and dh *loves* the
>> flavour)
>>
>> It didn't rise much and is fairly dense, but I didn't really hope for
>> a
>> good
>> rise since it was half corn and half bread flour . BUT he says the
>> flavour
>> is even better than the one we bought from the baker which started me
>> off on
>> this experiment! Needless to say, I am very pleased)
>>
>> I have gluten on order and when it arrives, I will try it out in the
>> same
>> recipe. If anyone can tell me the quantity of gluten to use with x
>> grams
>> of *** I would be very grateful!
>>
>> Many thanks to EVERYONE who joined this thread with suggestions and
>> advice,
>> I am very grateful and have saved the recipes which I hope to work
>> through
>> in the futu))
>>
>> Thank you all once again)
>>
>> Best
>>
>> O
>>
>>
>> --
>> 'Help for Heroes' ('Help for Heroes'
>> (http://www.helpforheroes.org.uk/shop/))-
>>
>> Sounds like way too much flour. Try this.
>>
>> Big Wheels Cornbread (Revised 10-14-14)
>>
>> Serving Size : 1
>> Ingredients:
>> Amount Measure Ingredient - Preparation Method
>>
>> I do cornbread like this: Heat up a big cast iron skillet in the oven
>> at
>> 425.When its heated add 1/4 cup oil or bacon grease and let it heat up
>> too. While its heating take a large bowl and mangle together 1 3/4
>> cups
>> yellow cornmeal, 1/4 cup flour, 1 T baking powder, 1 T sugar, 1 t.
>> salt.
>> Add one beaten egg to enough milk to make it wet, but not too
>> wet..(about like pancake batter..around 2 cup or slightly less) and
>> mix
>> it up good. Make sure the pan and grease are hot, then pour the hot
>> grease into the batter and stir it a little more. Should make a nice
>> sizzling sound. Pour the batter into the skillet and cook till its
>> nice
>> and brown on top. When its done, I like to bang it out on the counter
>> and put it back in the skillet upside down. Turn off he oven and crack
>> the oven door and let it rest about 15 mins. Cut it like a pie and
>> slather up with some real cow butter. You can also substitute a little
>> honey for the sugar. Now some of these Crackers claim it don't need
>> any
>> sugar, but I like it better with a little sweetening in it. Posted to
>> the BBQ List by bigwheel on Sep 29, 1998.-
>>
>> Mine was a 'yeasted' cornbread.
>>
>>
>> --
>> 'Help for Heroes' (http://www.helpforheroes.org.uk/shop/)
>
>Never heard of that. Must be some kinda yankee food.

It's simply a white bread with mixed flours/grains, one of which is
corn meal.
Janet US

On 10/15/2014 3:08 PM, Ophelia wrote:
> The loaf I made today is a great colour and dh *loves* the flavour)
>
> It didn't rise much and is fairly dense, but I didn't really hope for a
> good
> rise since it was half corn and half bread flour . BUT he says the flavour
> is even better than the one we bought from the baker which started me
> off on
> this experiment! Needless to say, I am very pleased)
>
> I have gluten on order and when it arrives, I will try it out in the same
> recipe. If anyone can tell me the quantity of gluten to use with x grams
> of *** I would be very grateful!
>
> Many thanks to EVERYONE who joined this thread with suggestions and advice,
> I am very grateful and have saved the recipes which I hope to work through
> in the future)
>
> Thank you all once again)
>
> Best
>
> O
>
>
Sounds good! I think cornbread is supposed to be dense.


--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 10/16/2014 6:19 AM, Ophelia wrote:
>
> I will do that. Not sure when my gluten is due to arrived but I will
> use it soonest and report back Actually it doesn't seem to matter
> because dh now tells me he prefers dense bread! Heh who knew??? After
> all these years ... )

Dense and kind of crumbly is normal for cornbread.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 10/16/2014 5:51 AM, Ophelia wrote:
>
>
> "pltrgyst" > wrote in message
> ...
>> On 10/15/14, 3:08 PM, Ophelia wrote:
>>> The loaf I made today is a great colour and dh *loves* the flavour)
>>>
>>> It didn't rise much and is fairly dense, but I didn't really hope for a
>>> good
>>> rise since it was half corn and half bread flour . BUT he says the
>>> flavour
>>> is even better than the one we bought from the baker which started me
>>> off on
>>> this experiment! Needless to say, I am very pleased)
>>
>> Congratulations! But which recipe was this first effort?
>>
>> Tnx -- Larry
>
> All along I used my Ciabatta recipe as the base.
>
> I doubt you want to know my first efforts. The bread was good but no
> taste of corn. I had used only 100g! It was always pure guesswork.
>
> What I ended up with was:
>
> 2 tsps dried yeast
> 2 tsps sugar
> 250g fine corn meal
> 250g strong bread flour
> 3 tbls oil
> 300 ml water
>
> It is dense with not much rise, but dh just told me he prefers dense
> bread (???) lol
> The wholemeal bread I make and which he likes is fairly dense, but not
> so much as this one
>
I'm keeping that recipe to try!

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"Cheryl" > wrote in message
eb.com...
> On 10/16/2014 6:19 AM, Ophelia wrote:
>>
>> I will do that. Not sure when my gluten is due to arrived but I will
>> use it soonest and report back Actually it doesn't seem to matter
>> because dh now tells me he prefers dense bread! Heh who knew??? After
>> all these years ... )
>
> Dense and kind of crumbly is normal for cornbread.

But that's not what she is making.

"Cheryl" > wrote in message
eb.com...
> On 10/16/2014 6:19 AM, Ophelia wrote:
>>
>> I will do that. Not sure when my gluten is due to arrived but I will
>> use it soonest and report back Actually it doesn't seem to matter
>> because dh now tells me he prefers dense bread! Heh who knew??? After
>> all these years ... )
>
> Dense and kind of crumbly is normal for cornbread.

This isn't so dense, just more so than regular wholewheat and it isn't too
crumbly either. It makes find sandwiches and toasts well too.


--
http://www.helpforheroes.org.uk/shop/

"Cheryl" > wrote in message
eb.com...
> On 10/16/2014 5:51 AM, Ophelia wrote:
>>
>>
>> "pltrgyst" > wrote in message
>> ...
>>> On 10/15/14, 3:08 PM, Ophelia wrote:
>>>> The loaf I made today is a great colour and dh *loves* the flavour)
>>>>
>>>> It didn't rise much and is fairly dense, but I didn't really hope for a
>>>> good
>>>> rise since it was half corn and half bread flour . BUT he says the
>>>> flavour
>>>> is even better than the one we bought from the baker which started me
>>>> off on
>>>> this experiment! Needless to say, I am very pleased)
>>>
>>> Congratulations! But which recipe was this first effort?
>>>
>>> Tnx -- Larry
>>
>> All along I used my Ciabatta recipe as the base.
>>
>> I doubt you want to know my first efforts. The bread was good but no
>> taste of corn. I had used only 100g! It was always pure guesswork.
>>
>> What I ended up with was:
>>
>> 2 tsps dried yeast
>> 2 tsps sugar
>> 250g fine corn meal
>> 250g strong bread flour
>> 3 tbls oil
>> 300 ml water
>>
>> It is dense with not much rise, but dh just told me he prefers dense
>> bread (???) lol
>> The wholemeal bread I make and which he likes is fairly dense, but not
>> so much as this one
>>
> I'm keeping that recipe to try!

If you do, let me know how you like it


--
http://www.helpforheroes.org.uk/shop/

Ok gotcha on that. Thanks.

On 10/16/2014 8:41 PM, Janet Bostwick wrote:
> On Thu, 16 Oct 2014 17:40:20 +0100, bigwheel
> > wrote:
>
>>
>>> Many thanks to EVERYONE who joined this thread with suggestions and
>>> advice,
>>> I am very grateful and have saved the recipes which I hope to work
>>> through
>>> in the futu))
>>>
>>> Thank you all once again)
>>>
>>> Best
>>>
>>> O
>>>
>>> Sounds like way too much flour. Try this.
>>>
>>> Big Wheels Cornbread (Revised 10-14-14)
>>>
>>> Serving Size : 1
>>> Ingredients:
>>> Amount Measure Ingredient - Preparation Method
>>>
>>> I do cornbread like this: Heat up a big cast iron skillet in the oven
>>> at
>>> 425.
>>>
>>> Mine was a 'yeasted' cornbread.
>>>
>>>
>>> --
>> Never heard of that. Must be some kinda yankee food.
>
Bigwheel is clueless, like most foodbanter folks. Yeah, Ophelia is a
Yankee... she's English living in Scotland.

> It's simply a white bread with mixed flours/grains, one of which is
> corn meal.
> Janet US
>
Exactly. She wanted and made a yeast bread containing cornmeal.

Jill