Recipe

Delightful Cornmeal White Bread Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 1 year, 7 months ago I love to bake breads with mixed flours. This one is wonderful warm from the oven. A touch of honey with buttermilk makes this tender Prep:120m Cook:30m Servings:8	Midgelet
	cornmealbread yeast whitebread

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Ingredients

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

Directions

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.

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Comments

bakermanrooster 9 months, 1 week ago said:
This sounds tasty and as my screen name says bakerman will have to try this one thanks for posting this one

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