The recipe comes from Cooks illustrated "Best light recipe". This is code for saying that the recipe is low in fat, which is not generally a goal of mine, but good to shoot for every now and then.
The one detour I made from the recipe was to use "polenta" instead of standard cornmeal. My understanding is that polenta is a larger-sized grain. The effect was noticeable -- the bread had a definite course, slightly grainy/crunchy texture.
All in all, the final product was quite decent. My housemate Mike gave it excellent reviews. My one other complaint is that it didn't rise very much and was fairly dense (because we used polenta?).
Update ( 7/28/10):
Made successfully with following substitutions and got good results with nice Browning on the exterior:
- 3/4 cup 2% milk + 1 tbsp lemon juice
- 1 tablespoon sugar
- 1.5 tablespoons butter
- used preheated 8" cast-iron skillet (perfect volume)
- Reduced oven to 425 from 4 50°F and cooked for 19 instead of 20 minutes
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