You are here

Sourdough Cornmeal Bread

Diet.Chef's picture
<p><a href=""></a></p>
  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)
  Salt 2 Teaspoon
  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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (18 votes)