1> Proof yeast in 1/4 cup of the water with 1 tsp flour. 2> Sift cornmeal
with 3 1/2 cups of flour, stir into yeast and remaining water. Stir 100
times, then cover with towel and let sponge. (After 1 hour or so, air
pockets will form, looking like a sponge.) 3> Stir in salt, oil & molasses.
Gradually stir in enough remaining flour until dough is formed. Knead until
smooth, about 10 minutes. Place in greased bowl, turn, cover and let rise
until double. (1 1/2 - 2 hours) 4> Punch down, let rise again until double
( 1 - 1 1/2 hours). 5> Punch down, form into two loaves. Place in greased
pans sprinkled with cornmeal. Let rise until double, about 1 hour. Slash
tops, brush with egg wash and bake at 350 degrees for about 50 minutes or
until internal temp is
190 degrees.
NOTE: If eliminating sponge step, use 2 tsp yeast. Entire process can be
done in a large food processor or Kitchenaid for ease.
>From: t4v8f4jv@coastalnet.com
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : The Bread Machine Cookbook,Donna Rathmell German
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