December 28, 2007 - 7:43pm
Oh my Gosh!! I just made the BBA Cornbread and it was awsome. You have to try it. It was really easy, but plan ahead when you want to have the cornbread, because you have to soak the coarse cornmeal overnight. We made a batch of chilli and cornbread for the cold evenings we have had and the cornbread disappered before we sat down to eat the chilli!! I will make another and take some pics! A++ on this one.
Ok, I give up! What is the "BBA"?
Check the glossary:
BBA: The Bread Baker's Apprentice, a book by Peter Reinhart. By far the most popular book among amateur artisan bakers in the United States. If you don't have it, buy it.
Ahh, I see and yes I do have this one. I have made several recipes from it. Also, (blush) didn't know there was a glossary and that it contained this information...thanks for the help.
I love Reinhart's cornbread; somewhere in the last 20 years I lost my touch with cornbread and after numerous dry crumbly affairs, struck it from my repetoire. Mr. Reinhart has brought it back with bells on! Even without the bacon, it is the very best I've had.
If you like cornmeal, I'd also recommend his Anadama bread. It's a pretty traditional New England taste, but he does it very well.
How is this different from a traditional cornbread? Would you mind posting the recipe?
I haven't yet delved into the BBA's cornbread, but I did find a new favorite of my own this past holiday season. Lorna Sass has a book called "Whole Grains Every Day Every Way" and there is a WONDERFUL cornbread recipe on page 274. It got the nicest 'crunch' on the bottom (cooked it in cast iron, of course!) and the inside was moist but crumbly and had a nice 'spring' to it. The original recipe called for heavy cream, but I substituted soy milk to save on fat and calories and it still turned out wonderfully.