| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| German | Bread maili, Breads | 1 | Servings | |
INGREDIENTS
| 3 | c | Water |
| 3/4 | ts | Yeast; ***see note*** |
| 6 | c | Flour; * (6 to 7) |
| 1 1/4 | c | Cornmeal |
| 2 1/2 | ts | Sea salt; (table salt can be |
| Substituted) | ||
| 3 | tb | Corn oil; (must use corn for |
| Best flavor) | ||
| 3 | tb | Molasses |
INSTRUCTIONS
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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