| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast |
| 3/4 |
c |
Warm water |
| 1/4 |
c |
Honey |
| 3/4 |
c |
Cornmeal; (blue) |
| 2 |
c |
Flour |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Buttermilk |
| 2 |
tb |
Butter |
| 1 |
ts |
Salt |
| 1/2 |
c |
Wheat germ |
| 1/3 |
c |
Toasted sesame seeds |
INSTRUCTIONS
Stir yeast into warm water and let stand for 5 minutes. Add buttermilk,
butter, honey, salt, cornmeal, wheat germ and 2 cups flour. Beat until
ingredients are well mixed. Let rest 10 minutes.
Stir in 1/4 cup of sesame seeds and 1/2 cup of flour. Turn out on floured
surface and knead until dough is smooth. Add flour if necessary to keep
dough from sticking. Put dough in a greased bowl and turn over. Cover with
plastic wrap and let rise, about 1 1/2 hours.
Knead dough to expel air, then shape into a ball. Set ball in a greased 1
1/2 quart souffle dish. Sprinkle with remaining sesame seeds. Cover lightly
with plastic wrap and let rise until dough is 1 3/4 inches over rim of dish
(about 40 minutes).
Bake at 350 degrees F until loaf is golden and sounds hollow, about 50
minutes.
Posted to FOODWINE Digest by "Mcelrath, Christine" <[email protected]> on
Feb 9, 1998
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