Cornmeal Bread

Cornmeal:
1/2 cup cornmeal
1 cup boiling water
1 tsp. salt

Pour cornmeal into the boiling water with the salt and cook until thick. Cool.

Bread:
2 Tb. yeast
1/2 cup warm water
1 Tb. sugar
1 cup warm water
1 Tb. sugar
1 cup warm milk
2-3 tsp. salt
1/4 cup brown sugar
4 to 4 1/2 cups flour

Mix yeast and sugar in water and let proof. Mix cornmeal and rest of ingredients with yeast. Knead for 10 minutes. Let rise until double in bulk. Shape into loaf and let rise again. Bake for 10 minutes at 425 and then lower temperature to 350 and continue baking for 20 to 25 minutes. Makes 2 loaves.

This is from the 2007 version of the cookbook.

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