Chef Joeys Cornmeal Bread Recipes

CAST IRON CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed.
• Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.

JOEY'S BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Butter each slice of bread on both sides. Tear buttered bread into little pieces, and put into a very large mixing bowl.
• Beat eggs with vanilla, and then pour over bread. Stir in half-and-half and sugar. Pour into a 9x13 inch baking dish. Sprinkle the cinnamon and nutmeg over the top.
• Bake uncovered in the preheated oven for 55 to 60 minutes. Remove from oven, and cool. Serve hot or cold.

CHEF JOEY'S ORGANIC MULTI-GRAIN BREAD

Steps:

• In a big bowl mix together the flours, sea salt and yeast.
• I used a whisk to incorporate the dry ingredients together.
• Make a well in the flour mixture and pour the water and oil into the well.
• Using a wooden bread spoon mix the dry and wet ingredients together. This will be a bit sticky.
• Flour your counter surface now, don't wait until your hands are sticky with dough.
• With well floured hands turn the dough out onto the floured surface and knead it for 4-10 minutes adding a dusting of flour onto the counter surface as needed.
• When the dough has an elastic consistency its ready to rise.
• Prepare a bowl by rubbing it well with olive oil and place the bread dough into the bowl moving it around so the oil coats the dough.
• Cover with a damp towel and set in a warm place for about 1-1 1/2 hours.
• I live at 5,000 feet, so usually 1 hour is adequate at this altitude.
• Once the dough has risen to about twice its size remove it onto a floured surface and punch it down to get the air bubbles all out.
• Divide the dough into two equal rounds and place in two lightly oiled pans. I used 2 round cake pans.
• Preheat your oven to 375°F.
• Set the pans covered with the damp cloth in a warm place for about 20 minutes.
• Brush the top of the loaves with a little vegan margarine and sprinkle with caraway seeds.
• The above step is optional, but makes for a nice finish on the loaves.
• Bake for 30-40 minutes.
• For a crispy crust toss 1/2 cup water on the bottom coils of the oven.
• Cool on wire racks and serve with vegan margarine.
• Bon Appetit.

CHEF JOHN'S RUSTIC ITALIAN CORN BREAD

Steps:

• Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.
• Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
• Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
• Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
• Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
• Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
• Cut a 1/2-inch deep slash down the center of the loaf.
• Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.

CHEF JOEY'S VEGAN CORNMEAL-THYME COOKIES

Steps:

• Preheat oven to 350'F.
• Put the oven racks in upper and lower thirds.
• Line two baking sheets with unbleached parchment paper; set aside.
• Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
• Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
• Mix in the egg replacer. Add the flour mixture into this on low speed until just combined.do not over mix. Hand mix in the currants and thyme.
• Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
• Bake rotating and switching positions of sheets about 1/2 way through the cooking process.
• The cookies should be a pale golden shade. Bake for 10 to 12 minutes. Transfer cookies on parchment to a wire rack and cool completely.
• Bon Apetit!

CHEF JOEY'S HERB & ONION BREAD (BREAD MACHINE)

Steps:

• Place all the wet ingredients, including the onion in the bread machine according to the manufacturer's directions.
• Keeping in mind that the liquids should go in first and the yeast very last.
• I baked this 1 1/2 lb. loaf on the basic rapid cycle.

CHEF JOEY'S VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat your oven to 350'F.
• Spray a cookie sheet with spray oil. I used my silpat sheets in place of the oil to keep the fat content down. You could probably use parchment paper as well.
• In a large bowl stir the flour and baking powder with a whisk to lighten up the mixture.
• In a medium bowl mix the apple sauce, agave syrup and vanilla. Using a whisk mix this all together then add to the flour baking powder mixture. Stir it very well.
• The batter will be very stiff. Add the chips, nuts and seeds and fold them into the batter to distribute.
• Drop by tablespoonful onto the cookie sheet and flatten with a fork. Dip the fork in water if the batter sticks to it.
• Make sure if you like round cookies you shape them accordingly because they will stay in what ever shape they are in when you flatten them.
• Bake for 12 minutes. The edges of the cookies should be golden in color. Remove the cookies from the oven and transfer them to a cooling rack immediately. These cookies are pretty sturdy so they can handle being moved off the cookie sheet right away. Then pop the next batch into the oven.
• Serve with a nice tall glass of non-dairy milk.
• Bon Appetit!

CHEF JOHN'S SOURDOUGH BREAD

Steps:

• Measure out starter into a bowl. Add water, salt, and bread flour. Mix until ingredients are well blended into a very sticky dough. Cover with aluminum foil; let rest 4 hours at 70 to 75 degrees F (22 degrees C).
• With wet hands, fold dough over on itself 3 or 4 times. Cover with foil and allow dough to ferment for 2 more hours.
• Generously dust a bread form with rice flour (see Chef's Note for banneton substitution).
• Scrape dough out onto a lightly floured work surface (you can use bread flour or all-purpose flour). Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Transfer smooth-side down to banneton. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape.
• Cover and refrigerate 12 hours to slow the fermentation process.
• Remove loaf from the refrigerator and let it rise in a warm spot until the dough springs slowly back and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
• Dust surface of dough with flour. Gently invert banneton over the baking sheet and transfer dough onto parchment paper. Gently brush off excess rice flour. Score the top of the dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist entire surface lightly with water.
• Bake in the center of preheated oven until beautifully browned, 25 to 30 minutes.
• Transfer to a rack to cool completely (do not slice loaf while it is still warm).

CHEF JOEY'S CORNMEAL BREAD

Steps:

• Dissolve the yeast in warm water (115'F). Add a little agave to this and stir gently to combine. Let this mixture sit and bubble up.
• In a large bowl mix the cornmeal and salt.
• Heat the milk in a sauce pan to around 110-115'F. Add the shortening and agave nectar. Whisk to melt the shortening and mix the agave nectar.
• Add slowly to the cornmeal and stir as you pour making sure it's all combined.
• Add 3 cups of the flour to the cornmeal mixture and mix well. Add the yeast mixture into the cornmeal/flour mix and stir well.
• Add the rest of the flour and make a stiff dough. It will be somewhat sticky.
• Knead 100 times or use a stand mixer with a dough hook until the dough pulls away from the sides of the bowl.
• Using olive oil, grease a large non-reactive bowl and place the dough in it. Oil a piece of plastic wrap and place loosely over the bowl and let it rise until double in bulk. About 1 hour.
• After 1 hour punch down and rise again for 1/2-3/4 hour.
• Turn out onto a floured surface and divide in two equal pieces and place in 2 9x5" well oiled loaf pans.
• At this point brush the tops of the bread with soy milk and sprinkle with your seeds.
• Let rise again until doubled in size.
• Bake in a 375'F oven for 40-45 minutes.
• If these brown too fast cover each with an aluminum tent.
• Allow to cool for 10 minutes on a metal rack then remove from pans and cool further.
• This bread is fluffy inside and crunchy outside. Enjoy with some vegan margarine or other spread.
• Bon Appetit!