Ingredients
1 c. sifted flour
1 c. cornmeal (yellow preferred)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
1 egg
1 c. sour milk or buttermilk
4 Tbsp. melted shortening
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Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Sift flour, cornmeal, baking powder, soda and salt together in mixing bowl. Combine sugar and egg; beat until light. Add sour milk or buttermilk and shortening. Combine slowly with dry ingredients. If milk is quite thick, a little more may be needed to thin batter. Stir only until mixed. Grease pan (9 x 13-inch) generously; cover with thick sprinkling of cornmeal. Pour batter into pan. Bake in hot oven (425°) for about 25 minutes, or until nicely browned.