Messed this one up! I don't really know what happened, but I think I didn't knead it enough. It had the texture of when I was overloading the dough, but it was also a bit different. I'm not 100% sure but when I made the Irish freckle bread yesterday, I used the same yeast and it rose, and everything I used was room temperature. I don't know, but it came out super dense and didn't spring back at all. It tasted like corn bread so it wasn't a total waste. This is a Portuguese corn bread that seemed really interesting and easy, and one of the first corn breads with yeast in it. I feel like I need to retry it because it was actually really easy to throw together, there were obviously just some hiccups on the way.
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