Yield: 24 Servings
|1 pack||(1 tbs) active dry yeast|
|¾ cup||Warm water|
|1½ cup||Warm buttermilk|
|2 tablespoons||Unsalted butter; melted|
|1 cup||Yellow cornmeal; fine or medium grind (up to)|
|5 cups||Unbleached all-purpose or bread flour|
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 ½ 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 1¼ 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, .