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Sourdough Cornmeal Bread Recipe
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Unbleached white flour||6 Cup (96 tbs)|
|Sourdough starter||1 Cup (16 tbs) (At Room Temperature)|
|Honey||1⁄4 Cup (4 tbs)|
|Butter||3 Tablespoon, softened|
|Yellow cornmeal||1 1⁄2 Cup (24 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Yellow cornmeal||1 Tablespoon|
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
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.