Sourdough Cornmeal Bread Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 2 Cup (16 tbs) | |
| 3/4 cup sourdough starter, at room temperature | ||
| 1/4 cup each salad oil and light molasses | ||
| Salt | 2 Teaspoon | |
| Yellow cornmeal | 2 Cup (16 tbs) | |
| 6 1/2 to 7 cups all-purpose flour, unsifted | ||
Directions
In a large bowl, dissolve yeast in water.
Add starter, oil, molasses, salt, and cornmeal; mix well.
Gradually beat in enough of the flour (about 6 cups) to form a very stiff dough.
Turn dough out onto a floured board; knead until smooth (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl, cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down and divide in half.
Knead each piece gently on a lightly floured board until it has a smooth surface.
Shape each into a smooth round.
Place loaves on lightly greased baking sheets; cover and let rise in a warm place until almost doubled (about 1 1/2 hours).
Bake in a 375° oven for 30 to 35 minutes or until loaves turn a rich golden brown and sound hollow when tapped.
Cool on racks.
Add starter, oil, molasses, salt, and cornmeal; mix well.
Gradually beat in enough of the flour (about 6 cups) to form a very stiff dough.
Turn dough out onto a floured board; knead until smooth (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl, cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down and divide in half.
Knead each piece gently on a lightly floured board until it has a smooth surface.
Shape each into a smooth round.
Place loaves on lightly greased baking sheets; cover and let rise in a warm place until almost doubled (about 1 1/2 hours).
Bake in a 375° oven for 30 to 35 minutes or until loaves turn a rich golden brown and sound hollow when tapped.
Cool on racks.
Chef
