Sourdough Cornmeal Bread Recipe
Ingredients
| Active dry yeast | 1 | |
| 6 cups unbleached white flour | ||
| Sourdough | 1 Cup (16 tbs) | |
| Honey | 1/4 Cup (16 tbs) | |
| Butter | 3 Tablespoon, softened | |
| Yellow cornmeal | 1 1/2 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Yellow cornmeal | ||
Directions
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.
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.
Chef
