Sesame cornmeal bread

Yield: 1 Servings

Measure 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

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

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