Country Style Bread Recipe
Country style bread is a yeast leavened and homemade bread. Prepared with a four, cornmeal and bran batter, the country batter is moistened with water and left to rise. Oven baked it comes out golden brown and has a rich taste.
Ingredients
1 envelope active dry yeast
1 1/2 cups warm water
4 1/2 cups sifted all purpose flour
1/2 teaspoon salt
1 cup plus
1 teaspoon yellow or white cornmeal
1/2 cup bran
Nonstick cooking spray
Directions
In a large bowl, combine the yeast and 3/4 cup of the warm water.
Let stand about 5 minutes, then stir until the yeast dissolves.
Stir in 1 cup of the flour, cover the bowl with a clean dish towel, and let stand at room temperature for 24 to 48 hours.
Stir in another 3/4 cup warm water and the salt.
Beat in 3 cups of the remaining flour, 1 cup of the cornmeal, and the bran to make a stiff dough.
Turn the dough out onto a lightly floured surface and knead for 10 minutes or until it is smooth and elastic, using enough of the remaining flour to keep the dough from sticking.
Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides.
Cover with a clean dish towel and let the dough rise in a warm, draft free place until it has doubled in bulk about 1 1/2 hours.
With your fist, punch down the dough.
Shape it into a ball, cover again, and let the dough rise a second time until doubled in bulk about 1 1/2 hours.
Sprinkle the remaining teaspoon of cornmeal over an ungreased baking sheet.
Punch down the dough and divide in half.
Shape each half into a ball and place 3 inches apart on the baking sheet.
Cover with a clean dish towel and let the dough rise once more until doubled in bulk about 1 hour.
Toward the end of the rising period, preheat the oven to 450°F.
Using a sharp knife, slash a large X 1/4 inch deep across the top of each loaf.
Place the bread in the oven, reduce the temperature to 400°F, and bake for 45 minutes or until the loaves are golden brown and sound hollow when tapped.
Let stand about 5 minutes, then stir until the yeast dissolves.
Stir in 1 cup of the flour, cover the bowl with a clean dish towel, and let stand at room temperature for 24 to 48 hours.
Stir in another 3/4 cup warm water and the salt.
Beat in 3 cups of the remaining flour, 1 cup of the cornmeal, and the bran to make a stiff dough.
Turn the dough out onto a lightly floured surface and knead for 10 minutes or until it is smooth and elastic, using enough of the remaining flour to keep the dough from sticking.
Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides.
Cover with a clean dish towel and let the dough rise in a warm, draft free place until it has doubled in bulk about 1 1/2 hours.
With your fist, punch down the dough.
Shape it into a ball, cover again, and let the dough rise a second time until doubled in bulk about 1 1/2 hours.
Sprinkle the remaining teaspoon of cornmeal over an ungreased baking sheet.
Punch down the dough and divide in half.
Shape each half into a ball and place 3 inches apart on the baking sheet.
Cover with a clean dish towel and let the dough rise once more until doubled in bulk about 1 hour.
Toward the end of the rising period, preheat the oven to 450°F.
Using a sharp knife, slash a large X 1/4 inch deep across the top of each loaf.
Place the bread in the oven, reduce the temperature to 400°F, and bake for 45 minutes or until the loaves are golden brown and sound hollow when tapped.
