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Sourdough Cornmeal Bread

Chef.at.Home's picture
Ingredients
  Active dry yeast 1⁄4 Ounce (1 Package)
  Unbleached white flour 6 Cup (96 tbs)
  Sourdough starter 1 Cup (16 tbs) (At Room Temperature)
  Honey 1⁄4 Cup (4 tbs)
  Butter 3 Tablespoon, softened
  Yellow cornmeal 1 1⁄2 Cup (24 tbs)
  Baking soda 1⁄2 Teaspoon
  Yellow cornmeal 1 Tablespoon
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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