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Sourdough Cornmeal Bread Recipe
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||2 Cup (32 tbs)|
|Sourdough starter||3⁄4 Cup (12 tbs) (At Room Temperature)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Light molasses||1⁄4 Cup (4 tbs)|
|Yellow cornmeal||2 Cup (32 tbs)|
|All-purpose flour||7 Cup (112 tbs), unsifted|
Serving size: Complete recipe
Calories 5250 Calories from Fat 696
% Daily Value*
Total Fat 78 g119.9%
Saturated Fat 4.3 g21.6%
Trans Fat 1 g
Cholesterol 0 mg
Sodium 4095.6 mg170.6%
Total Carbohydrates 1000 g333.4%
Dietary Fiber 57.1 g228.2%
Sugars 49.1 g
Protein 127 g253.5%
Vitamin A 0% Vitamin C 0.26%
Calcium 35.2% Iron 340.8%
*Based on a 2000 Calorie diet
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.