Here is a bread inspired by a baking dish (sort of). A friend gave Hallie an old-fashioned glass "tube pan.". Hallie created a bread recipe that is a hybrid of these two: Northern Style Corn bread and Portuguese Corn Bread - Paõ de Milho (Broa). You can see the old fashioned dish and the resulting ring bread in the photos below. You may ask "Could this bread be made in a loaf pan and be used for sandwiches?" The bread's moistness, texture and elasticity would certainly make it a good sandwich loaf. This is not the normally crumbly corn bread. But will it bake up well in a loaf pan? We don't know yet, but that will be the next experiment.
Although you can use your favorite gluten-free flour, we used a flour that contains a type of tapioca starch that yields a very stretchy and flexible bread. If you mix your own flour blends, you can use flour mix in this bread: Rich Dinner Rolls. If you plan to use a commercial flour mix, leave out 4 tablespoons of the flour mix and substitute 4 tablespoons of Chebe All Purpose Bread Mix. Chebe contains a special type of tapioca starch that has been chemically changed to be more stretchy. If you are lucky enough to find Expandex at a reasonable price (Portland Oregonians can go into Bob's Red Mill), then omit 2 tablespoons of flour mix and substitute 2 tablespoons of Expandex.
|1||Tablespoon or packet||Instant yeast|
|1/2||Cup||Warm water - 110° F|
|1-1/4||Cup||Gluten-free flour (see note above regarding stretchy tapioca)|
|1||Cup||Corn meal (Note: you can put in a tablespoon of polenta to give the bread a little extra texture. Or you can use Bob's Red Mill gluten-free medium stone ground corn meal which is whole grain.)|
|1||teaspoon||Xanthan gum (or guar gum if you don't have xanthan gum)|
|1||teaspoon||Guar gum (or xanthan gum if you don't have guar gum)|
|1/4||teaspoon||Salt or Trader Joe's lemon pepper|
|1/4||Cup||Margarine - softened (We always use Earthbalance in these types of recipes.)|
|2||Large||Eggs warmed to room temperature in a water bath|
|1/2||Cup||Milk - dairy, soy or almond warmed to 110° F|