I tried the hominy bread from Tall Grass Bakery in Seattle. It was yummy!! Since I don't live close enough to buy this bread regularly, does anyone have an idea of a recipe that is similar?
I have tried to recreate the Tall Grass hominy bread several times and have yet to nail it. Freerk, your recipe, with its eggs and baking powder, looks more like a cornbread. The Tall Grass hominy bread is more akin to a SD boule. It has a tight, moist crumb (and stays fresh for days and days).
I am eating some of Tall Grass Bakery's hominy bread right now. It is definitely a yeast dough with a dense moist crumb, lovely light yellow in color with a scattering of small yeasty holes. The crust is dark, crispy-chewy- a scored boule. It is not sweet at all, but does have a subtle sour note. The cornmeal texture is there, but it's so soft- no hard grains to be found- not a single one. Some attention is given to soaking or cooking the cornmeal. TGB's web site says the bread is made with 50% stone ground corn and 50% wheat flour. I'm sneaking a slice with strawberry jam while waiting for some thinly sliced ham to arrive with the ham-buyer. It would be lovely with a bowl of pea soup
or masa harina. It sounds like it was made with stone grounds corn meal which is yellow and quite different than hominy. Masa Harina is white and has a more distinct corn flavor.
Could this be a good base to start recreating your own hominy bread?
Freerk
I have tried to recreate the Tall Grass hominy bread several times and have yet to nail it. Freerk, your recipe, with its eggs and baking powder, looks more like a cornbread. The Tall Grass hominy bread is more akin to a SD boule. It has a tight, moist crumb (and stays fresh for days and days).
A better launching point may be the corn bread that Txfarmer posted about a while back: http://www.thefreshloaf.com/node/23499/corn-bread-not-quick-kind. I haven't tried it yet so can't compare it to the Tall Grass hominy bread but it's bound to be delicious.
I am eating some of Tall Grass Bakery's hominy bread right now. It is definitely a yeast dough with a dense moist crumb, lovely light yellow in color with a scattering of small yeasty holes. The crust is dark, crispy-chewy- a scored boule. It is not sweet at all, but does have a subtle sour note. The cornmeal texture is there, but it's so soft- no hard grains to be found- not a single one. Some attention is given to soaking or cooking the cornmeal. TGB's web site says the bread is made with 50% stone ground corn and 50% wheat flour. I'm sneaking a slice with strawberry jam while waiting for some thinly sliced ham to arrive with the ham-buyer. It would be lovely with a bowl of pea soup
or masa harina. It sounds like it was made with stone grounds corn meal which is yellow and quite different than hominy. Masa Harina is white and has a more distinct corn flavor.
https://en.wikipedia.org/wiki/Hominy