This recipe closely followed the Challah as we prepared for Thanksgiving. The kitchen felt hot and in full swing, as we also turned out mesquite chicken, shepherd's pie, three dozen fig cookies, cranberry relish, apple compote, mashed potatoes, candied sweet potato pie, baked spiced pears, and apple & cherry jelly. Some of it went into our own bellies, but the cookies went out to a larger audience at a friend's dinner.
This loaf used the recipe as written and turned out fairly firm. Pan-made corn bread often fluffs up or feels spongy, but this came out much denser. On the up side, that makes it suitable for sandwiches or other weight-bearing tasks.We used the bread machine's WHITE flour and MEDIUM crust cooking settings this time. Honoring a personal tradition, I ate one heel of the bread right out of the oven (NOM NOM NOM). The crust crunched more than expected, which calls for a LIGHT exterior next time around.
Look: Nice corn-color top with slight dark edges from the medium crust setting
Cut: Dense, no problems with a bread knife
Taste: Wholesome, not too buttery. Better with butter than fruit jelly.
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