Sourdough Cornmeal Bread
|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|
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.