Sourdough Cornmeal Bread
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||2 Cup (32 tbs)|
|Sourdough starter||3⁄4 Cup (12 tbs) (At Room Temperature)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Light molasses||1⁄4 Cup (4 tbs)|
|Yellow cornmeal||2 Cup (32 tbs)|
|All-purpose flour||7 Cup (112 tbs), unsifted|
In a large bowl, dissolve yeast in water.
Add starter, oil, molasses, salt, and cornmeal; mix well.
Gradually beat in enough of the flour (about 6 cups) to form a very stiff dough.
Turn dough out onto a floured board; knead until smooth (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl, cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down and divide in half.
Knead each piece gently on a lightly floured board until it has a smooth surface.
Shape each into a smooth round.
Place loaves on lightly greased baking sheets; cover and let rise in a warm place until almost doubled (about 1 1/2 hours).
Bake in a 375° oven for 30 to 35 minutes or until loaves turn a rich golden brown and sound hollow when tapped.
Cool on racks.