Sesame cornmeal bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Yeast |
| ¾ | cup | Warm water |
| ¼ | cup | Honey |
| ¾ | cup | Cornmeal; (blue) |
| 2 | cups | Flour |
| ½ | cup | Flour |
| ½ | cup | Buttermilk |
| 2 | tablespoons | Butter |
| 1 | teaspoon | Salt |
| ½ | cup | Wheat germ |
| ⅓ | cup | Toasted sesame seeds |
Directions
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 ¼ cup of sesame seeds and ½ 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 1½ hours.
Knead dough to expel air, then shape into a ball. Set ball in a greased 1 ½ quart souffle dish. Sprinkle with remaining sesame seeds. Cover lightly with plastic wrap and let rise until dough is 1 ¾ 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" <christim@...> on Feb 9, 1998