Yield: 1 Servings
|2 cups||Lukewarm water|
|5 cups||All-purpose flour|
|¼ cup||Corn meal|
Mix yeast, salt, sugar & water in large bowl & stir until dissolved. Slowly add flour, stirring until all flour is absorbed. Flour a board & knead dough about 3 minutes until it becomes elastic. Grease another bowl well with butter or shortening & place batter in it. Cover with moist cloth & let rise in warm place for 1 hour or until double in size. Grease cookie sheet & sprinkle corn meal on it. Shake off excess meal. Divide dough into 2 pieces & shape each into long loaf (about 15 inches long). Place on cookie sheet without touching each other. Make slits across top diagonally with razor blade. Cover & let rise again until double. Use pastry brush & paint loaves with slightly beaten egg white. Put pan of boiling water on bottom shelf of oven. Bake loaves on top shelf at 450 for 5 minutes, reduce heat to 375& bake for 35 minutes more.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .