Sourdough Cornmeal Bread Recipe




 Active dry yeast1⁄4 Ounce (1 Package)
 Unbleached white flour6 Cup (96 tbs)
 Sourdough starter1 Cup (16 tbs) (At Room Temperature)
 Honey1⁄4 Cup (4 tbs)
 Butter3 Tablespoon, softened
 Yellow cornmeal1 1⁄2 Cup (24 tbs)
 Baking soda1⁄2 Teaspoon
 Yellow cornmeal1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4605 Calories from Fat 498

% Daily Value*

Total Fat 56 g86.2%

Saturated Fat 24.8 g123.9%

Trans Fat 0 g

Cholesterol 96.8 mg

Sodium 841.1 mg35%

Total Carbohydrates 904 g301.2%

Dietary Fiber 52.5 g210.1%

Sugars 63.8 g

Protein 116 g232.9%

Vitamin A 22.5% Vitamin C 0.91%

Calcium 17% Iron 291.1%

*Based on a 2000 Calorie diet


In large mixer bowl soften yeast in 1 1/2 cups warm water (110°).
Blend in 3 cups of the unbleached flour, Sourdough Starter, honey, butter, and 1 tablespoon salt.
Beat 3 to 4 minutes with electric mixer.
Combine 1 1/2 cups cornmeal and soda; stir into flour-yeast mixture.
Stir in enough remaining flour to make a moderately stiff dough.
Knead on lightly floured surface till smooth (8 to 10 minutes).
Shape in ball.
Place in greased bowl; turn once.
Cover; let rise in warm place till double (about 1 1/2 hours).
Divide in half.
Cover; let rest 10 minutes.
Shape into 2 loaves and place in two greased 8 1/2 x 41/2 X 2 1/2-inch loaf pans sprinkled with cornmeal.
Cover; Iet rise till double (45 to 60 minutes).
Bake at 375° for 35 to 40 minutes.