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home > recipes > breads > cornmeal white bread
from NY, USA 2 tsp yeast 2 Tbs honey 1/4 cup warm water 3 eggs fork beaten 3 to 5 cups all purpose flour 1/2 cup yellow cornmeal 1 cup buttermilk 2 tsp salt 1 tsp coarse cracked black pepper 1 Tbs oil Glaze: 1 egg yolk 2 Tbs. buttermilk Dissolve the yeast in warm water and honey until foamy. In a large bowl place the flour, cornmeal, salt, pepper, oil eggs and yeast mixture and mix vigorously with a spoon. Then add enough additional flour , stirring until the mixture clings together in a ball. Knead smooth and elastic adding only enough additional flour to prevent sticking. Form dough in a ball. Place in an oiled bowl, turn to coat with oil and cover with a damp cloth and set in a warm place until dough doubles in volume. When double, gently deflate and form in a free form loaf(s ) as desired ( round -oblong etc. ) and place on a baking sheet sprinkled with cornmeal. Slash top of dough in several places. Brush on the glaze. Let rise double in a warm place. Bake in a 350F about 30 minutes or tested done.Cool completely on rack before slicing. A good bread for soups and stews. Note: since this makes a very large loaf, one may want to make 2 loaves and freeze one. Note: This bread doesn't contain much fat and can dry out if not kept well wrapped or eaten in the first day or so. Also good toasted. Joan,Larry and Cosmo the Cutie Dog Visit our HomePage at: http://www.pipeline.com/~rosskat/

Cornmeal White Bread


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(posted January 28, 2004)

from NY, USA

2 tsp
yeast
2 Tbs
honey
1/4 cup warm water
3
eggs fork beaten
3 to 5 cups all purpose
flour
1/2 cup yellow
cornmeal
1 cup
buttermilk
2 tsp
salt
1 tsp
coarse cracked black pepper
1 Tbs oil
Glaze:
1
egg yolk
2 Tbs.
buttermilk

Dissolve the
yeast in warm water and honey until foamy. In a large bowl place the flour, cornmeal, salt, pepper, oil eggs and yeast mixture and mix vigorously with a spoon. Then add enough additional flour , stirring until the mixture clings together in a ball. Knead smooth and elastic adding only enough additional flour to prevent sticking. Form dough in a ball. Place in an oiled bowl, turn to coat with oil and cover with a damp cloth and set in a warm place until dough doubles in volume. When double, gently deflate and form in a free form loaf(s ) as desired ( round -oblong etc. ) and place on a baking sheet sprinkled with cornmeal. Slash top of dough in several places. Brush on the glaze. Let rise double in a warm place. Bake in a 350F about 30 minutes or tested done.Cool completely on rack before slicing. A good bread for soups and stews. Note: since this makes a very large loaf, one may want to make 2 loaves and freeze one.

Note: This
bread doesn't contain much fat and can
dry out if not kept well wrapped or eaten in the first day or so. Also good toasted.

Joan,Larry and Cosmo the Cutie Dog
Visit our HomePage at:
http://www.pipeline.com/~rosskat/



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