| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bread | 24 | Servings | |
INGREDIENTS
| 1 | pk | (1 tbs) active dry yeast |
| 3/4 | c | Warm water |
| 1 1/2 | c | Warm buttermilk |
| 2 | tb | Unsalted butter; melted |
| 1/3 | c | Honey |
| 1 | tb | Salt |
| 1 | c | Yellow cornmeal; fine or medium grind (up to) |
| 5 | c | Unbleached all-purpose or bread flour |
INSTRUCTIONS
From: JGruhn@aol.com Date: Mon, 10 Apr 1995 16:52:02 GMT Combine yeast and water in a small bowl and stir to dissolve. Let stand until bubbly, about 10 minutes. In a large bowl, combine buttermilk, butter, honey, and salt. Add cornmeal. Beat with a whisk until smooth, about 3 minutes, and add yeast mixture. Add 1/2 cup flour at a time with a wooden spoon until dough is stiff. Turn dough out onto a lightly floured surface and knead until smooth and springy, about 5 minutes, adding flour 1 T at a time as necessary. Place in a greased bowl, turn once to grease surface, and cover with plastic wrap. Let rise in a warm place until doubled, about 1 to 1 1/4 hours. Gently deflate dough, turn out onto a lightly floured board, and divide into two loaves. Form into rounds and place on a greased or parchment lined baking sheet. Cover loosely with plastic wrap and let rise until doubled, about 40 minutes. Bake in a preheated 375 oven for 40 minutes or until browned. Place on a rack and cool before slicing. Yields 2 round loaves, REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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