| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Yellow cornmeal; pref. stone-ground |
| 1 1/4 |
c |
Boiling water |
| 1 |
tb |
Olive oil |
| 1 1/2 |
ts |
Salt |
| 2 |
pk |
Active dry yeast |
| 2 |
c |
All-purpose flour |
INSTRUCTIONS
In a blender or food processor, grind cornmeal, in 1/4-cup batches, until
fine and powdery.
In a large mising bowl, combine 1 cup ground cornmeal, boiling water, oil
and salt; stir until smooth. Let cool to room temperature, about 20
minutes. Stir in yeast.
Stirring constantly, gradually add remaining 1/2 cup ground cornmeal and 1
cup flour. Continue add flour until dough forms a soft mass and is too
difficult to stir.
Cover bowl with plastic wrap and let dough rise until doubled in bulk,
about
30 minutes.
Turn dough out onto a lightly floured surface. Knead, gradually
incorporating the remaining flour as necessary, until dough is smooth and
elastic, 8 to 10 minutes.
Lightly oil a baking sheet or coat it with nonstick spray.
Form dough into a ball and flatten slightly. Place on prepared baking
sheet. Loosely cover with plastic wrap or wax paper and let rise until
doubled in bulk, 30 to 45 minutes.
Preheat oven to 350°F.
Bake loaf for 40 to 50 minutes, or until top is golden and bottom sounds
hollow when tapped. Transfer to a wire rack and let cool completely before
slicing.
Recipe by: Eating Well (Nov. 1997)
Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 1, 1998
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